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Meat Science > Exam 1 > Flashcards

Exam 1 Flashcards

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1
Q

What are the 5 freedoms?

A

-Thirst, hunger, and malnutrition
-Express normal behaviors
-Fear and distress
-Pain and injury
-Discomfort

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2
Q

Why are animals fasted 12-24 hours before harvest?

A

Makes evisceration process easier and minimizes migration of GI tract

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3
Q

What are some benefits to the animals having free access to water?

A

-facilitates electrical stunning
-provides for easier blood removal
-easier pelt/hide removal
-brightens lean color

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4
Q

What did the Humane Slaughter Act of 1960 state?

A

Animals must be rendered senseless to pain prior to being shackled, hoisted, and cut

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5
Q

What practices are exempt from the Humane Slaughter Act of 1960?

A

Halal and Kosher

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6
Q

What’s the harvest process?

A

-Animal Handling
-Antemortem Inspection
-Immobilization/stunning
-Exsanguination
-Dressing Procedures
-Carcass washing

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7
Q

Immobilization systems

A

knock-box
v-belt restrainer
center track restrainer

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8
Q

3 types of stunning

A

Mechanical, Chemical, and Electrical

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9
Q

2 types of mechanical stunning

A

concussion- doesn’t penetrate the skull
-stunning hammer
penetrative- does penetrate the skull
-captive bolt

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10
Q

Types of Chemical stunning

A

CO2 chambers usually swine

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11
Q

methods of electrical stunning

A

head only, head and back, head and ribs

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12
Q

Determining effective stun

A
  1. no blinking
  2. no eye movement in response to touch
  3. no rhythmic breathing
  4. no response to ear or nose pinch
  5. no arched back or righting reflex
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13
Q

What is exsanguination?

A

removing blood from animal causing death

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14
Q

What are the dressing procedures?

A

removal of non-edible portions; hair/hide, head, viscera and pluck

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15
Q

Why do they clean the spinal cords?

A

to get rid of transmission of diseases like BSE

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16
Q

What are we doing when we wash the carcass?

A

removing FMI; feed milk ingesta

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17
Q

How long are beef carcasses chilled?

A

24-48 hours

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18
Q

How long are Lamb/Goat carcasses chilled?

A

16-24 hours

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19
Q

What’s the chilling process for pork carcasses?

A

23 degrees for 2 hours
-20 degrees for 30 minutes
30-32 degrees for 22-24 hours

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20
Q

What did The Jungle by Upton Sinclair bring rise to?

A

dirty processing plants and The Meat Inspection Act of 1906

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21
Q

How does The Poultry Products Inspection Act of 1957 differ?

A

They are sold live or “New York Dressed”

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22
Q

What does the Humane Slaughter Act of 1958 state?

A

Slaughtered humanely

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23
Q

What does the Wholesome Meat Act of 1967 state?

A

Plant must meet USDA and Federal Inspection no matter what

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24
Q

What are the 2 Exceptions to these Acts?

A

Curtis Amendment
Farmer’s/ Custom Exemption

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25
Q

What is the Curtis Amendment?

A

allows processing of wild game in processing plants but with the proper sanitations and cleaning in between species. NO PIGS

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26
Q

What are the 4 key things that you must meet for federal meat inspection?

A

health
- no disease
wholesome
-non-adulterated
properly labeled
-is what it says
sound
-clean and sanitary

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27
Q

What are the basic functions in Federal Meat Inspection?

A

-detection and destruction of diseased meat
-assurance of clean and sanitary handling/preparation
-prevention of false labeling
-application of inspection stamp

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28
Q

Which stamp is voluntary?

A

Meat Grade Stamp

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29
Q

Which stamp is mandatory?

A

Meat Inspection Stamp

30
Q

What is the Meat Grade Stamp regulated by?

A

Agriculture Marketing Service (AMS)

31
Q

What is the Meat Inspection Stamp regulated by?

A

Food Safety Inspection Service (FSIS)

32
Q

What are CCPs?

A

Critical Control Points

33
Q

What are the 3 CCPs?

A

Physical- hair
Chemical- cleaning products
Biological- salmonella

34
Q

What is meat?

A

animal tissues used for human consumption

35
Q

What’s the chemical composition of a muscle?

A

Water, Protein, Fat, Minerals Vitamins and Carbs

36
Q

What % of the muscle is Water?

A

75%

37
Q

What % of the muscle is protein?

A

20%

38
Q

What % of the muscle is fat?

A

3%

39
Q

What % of the muscle is Minerals Vitamins and Carbs?

A

2%

40
Q

What type of muscle is voluntary, striated, and multi-nucleated?

A

Skeletal

41
Q

What type of muscle is involuntary, striated, branched, and single nucleated?

A

Cardiac

42
Q

What type of muscle is involuntary, not striated, and single nucleated?

A

Smooth

43
Q

Wheres the epimysium?

A

Around the entire muscle

44
Q

Where’s the Perimysium?

A

Around the muscle bundles

45
Q

Where’s the Endomysium?

A

Around the muscle fibers

46
Q

Where’s the Sarcolemma?

A

Around the Sarcomere

47
Q

What are the 2 types of myofilaments?

A

actin and myosin

48
Q

Which filament constitutes the A band?

A

Myosin

49
Q

Which filament constitutes the I band?

A

Actin

50
Q

How much of myofibrilar protein does myosin constitute?

A

45%

51
Q

How much of myofibrilar protein does actin constitute?

A

20%

52
Q

What kind of Actins are there?

A

G and F-actin

53
Q

G-actin is

A

a single molecule

54
Q

F-actin is

A

a chain of G-actins

55
Q

Where is Tropomyosin?

A

it lies on the surface of the 2 coiled chains of F-actin

56
Q

Where’s Troponin?

A

In the grooves of actin and lies along tropomyosin

57
Q

Red fibers

A

-calm
-slow contraction
-small fiber diameter
-high oxidative metabolism
-high lipid content

58
Q

White fibers

A

-crazy
-fast contraction
-large fiber diameter
-low lipid content
-high glycolytic metabolism

59
Q

Types of fat

A

-Mesenteric
-Perinephric
-Intermuscular
-Subcutaneous
-Intramuscular

60
Q

What is Mesenteric fat?

A

Internal/Viscera

61
Q

What’s Perinephric fat?

A

Internal/KPH

62
Q

What’s Intermuscular fat?

A

Seam

63
Q

What’s Subcutaneous fat?

A

External

64
Q

What’s Intramuscular fat?

A

Marbling

65
Q

What are the 10 essential amino acids?

A

Phenylalanine, Valine, Threonine, Tryptophan, Isoleucine, Methionine, Histidine, Arginine, Leucine, Lysine

66
Q

What are the divisions of vertebrae?

A

Cervical, Thoracic, Lumbar, Sacral, Caudal

67
Q

How many are in cervical?

A

7

68
Q

How many are in Thoracic?

A

13

69
Q

How many are in Lumbar?

A

7

70
Q

How many are in sacral?

A

4

71
Q

How many are in caudal?

A

12

Meat Science (1 decks)

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