Exam 1

Question 1

What is meat

Answer 1

Animal tissue suitable for food

Question 2

Where did the first meat packaging plant start and what was the city called

Answer 2

Cincinnati, Porkopolis

Question 3

In the early 1900s there were four big meat packaging plants, what were they

Answer 3

Armour, swift, Wilson, cudahy

Question 4

What are the top 4 us beef companies today

Answer 4

Cargill, Tyson, jbs, national beef

Question 5

What are the top 4 us hog companies

Answer 5

Smithfield, Tyson, jbs, excel

Question 6

Muscle tissue makes up what % of carcass weight

Answer 6

35-65%

Question 7

Why are skeletal muscles multinucleated

Answer 7

They must be able to contract and relax and nuclei are essential to the protein making process to help with the contraction and relaxation

Question 8

True or false; skeletal muscles are voluntary muscles

Answer 8

True

Question 9

Cardiac muscles are involuntary or voluntary

Answer 9

Involuntary

Question 10

Give an example of a smooth muscle

Answer 10

Digestive tract, uterus, bladder, blood vessels, lymph nodes

Question 11

What is the sarcolemma

Answer 11

The cell membrane that surrounds the muscle

Question 12

What are the 6 connective tissues

Answer 12

Connective tissue, adipose tissue, cartilage, bone, blood, lymph

Question 13

What are myofliaments

Answer 13

Strands of protein

Question 14

What is the name of the connective tissue that surrounds the whole muscle

Answer 14

Epimysium

Question 15

In type 1 muscle fibers, myoglobin is high or low

Answer 15

High

Question 16

Where is marbling measured

Answer 16

At the 12/13th rib

Question 17

What is the primary determination of quality grade

Answer 17

Degree of marbling

Question 18

If a marbling grade was “abundant” what would the grade be labeled as

Answer 18

Prime +

Question 19

As an animal matures, what happens to the muscle color and texture

Answer 19

Becomes darker and coarser

Question 20

If the marbling score was “traces” then the grade would be what?

Answer 20

Standard +

Question 21

What do yield grades estimate

Answer 21

The amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass—the round, loin, rib, and chuck

Question 22

How are yields grades rated

Answer 22

Numerically 1-5

Question 23

How is the area of the rib-eye measured

Answer 23

With a dot grid

Question 24

Meat graders assign a yield grade to a carcass by evaluating what four areas

Answer 24

1. The amount of external fat
2. The hot carcass weight
3. The amount of kidney, pelvic, and heart fat
4. The area of the rib-eye muscle

Question 25

True or false; a yield grade 1 carcass has the highest % BCTRC

Answer 25

True

Question 26

What is the common alternative protein

Answer 26

Plant based

Question 27

How is cell-cultured meat made

Answer 27

Is made by controlled laboratory technology that allows for production of animal meat from in vitro grown(outside of the body) animal cells from poultry or livestock

Question 28

What agency regulates the labeling of meat

Answer 28

USDA food safety and inspection service

Question 29

What is entomophagy

Answer 29

Eating insects

Question 30

True or false, crickets are higher in protein than beef

Answer 30

True

Question 31

On average, what % of beef carcass makes it to the consumer

Answer 31

40%