Exam 1 Flashcards
The US Meat Inspection Act was initially passed in what year:
a. 1806
b. 1906
c. 1958
d. 1996
b. 1906
Under kosher slaughter, the person conducting the ritual exsanguination is known as this:
a. Priest
b. Imam
c. Schochet
d. Glatt
e. Torah
c. Schochet
Gustavus Swift introduced introduced this technology to the meat industry that allowed for a greater consumer base to be reached:
a. The refrigerated tractor trailer
b. The temperature controlled delivery van
c. The refrigerated rail car
d. The steam locomotion
c. The refrigerated rail car
Which of these companies was NOT ranked in the top 5 meat companies in the US in 2019:
a. Foster Farms
b. Tyson Foods
c. Cargill
d. Smithfield
e. SYSCO
a. Foster Farms
This novel, by Upton Sinclair, helped begin the initial modernization of the meat inspection system:
a. The Jackal
b. The Forest
c. The Conditions of the Meat Facilities in the United States
d. The Jungle
e. None of the above are correct
d. The Jungle
Which of these are NOT correct about the approximate percent composition within normal skeletal muscle:
a. Water 75%
b. Protein 29%
c. Lipid 3%
d. Carbohydrates 1%
e. None of the above are correct
b. Protein 29%
- 18.5%
Which Code of Federal Regulations (CFR) contains the laws on how animals are harvested and inspected:
a. CFR 6
b. CFR 7
c. CFR 8
d. CFR 9
e. CFR 10
d. CFR 9
This term is used to describe meat that is “lawful” or “permitted” for consumption by people of the Islamic Religion:
a. Haram
b. Halal
c. Allah
d. Pareve
b. Halal
Which of these are NOT considered indications of a successful stun of an animal prior to harvest:
a. No vocalization
b. No rhythmic breathing
c. No arched back or righting reflex
d. No eye movement in response to touch
e. No response to ear or nose pinch
f. All of the above are correct
a. No vocalization
This is the anatomical location commonly used to separate the head from the carcass of red meat species:
a. Axial - Atlanto joint
b. Atlanto - Occipital joint
c. Lumbo - Sacral joint
d. Butcher’s Joint
e. None of these are correct
b. Atlanto - Occipital joint
Which of these are another term for esophagus that is commonly used in the meat industry:
a. Melts
b. Pluck
c. Achilles
d. Weasand
e. Pizzle
d. Weasand
Which of these are NOT considered part of “zero tolerance” in a NACCP plan:
a. Bile
b. Mammary fluid
c. Urine
d. Both A and B
e. Both B and C
f. Both A and C
f. Both A and C
Which of these are considered part of the dressed carcass:
a. Head
b. Hide
c. Viscera
d. Femur
d. Femur
Which anatomical terminology statement is NOT correct:
a. The femur is more proximal to the hip than the patella
b. The shoulder is more anterior than the loin
c. The Supraspinatus muscle lies just below the spine of the scapula
d. The back of the animal is dorsally located while the belly of the animal is ventrally located
c. The Supraspinatus muscle lies just below the spine of the scapula
In cattle deemed less than 30 months of age, which of the following are considered a Specified Risk Material (SRM):
a. Eyes
b. Distal Ileum
c. Spinal cord
d. Both B and C
e. Both A and C
f. None of the above are correct
b. Distal Ileum
What are the recommended dietary guidelines for meat products (oz/person/day) according to the USDA?
a. 3.0 oz
b. 3.6 oz
c. 5.5 oz
d. 5.6 oz
c. 5.5 oz
Which of the following bones is not part of the appendicular skeleton?
a. Axis
b. Patella
c. Femur
d. Scapula
e. Tarsus
a. Axis
A USDA Food Safety Inspection Service personnel will conduct an inspection of the live animal prior to harvest, what is this inspection step called?
a. Pre-kill Inspection
b. A Priori Inspection
c. Veterinary Palpation
d. Antemortem Inspection
d. Antemortem Inspection
If absolutely necessary an electric prod may be used to move livestock in a harvesting facility according to 9 CFR 313, however, what is the maximum voltage allowed?
a. 12 V
b. 30 V
c. 50 V
d. 76 V
c. 50 V
What does the abbreviation “MAP” stand for and identify 2 types of gases might be used in this process in the meat industry?
Modified Atmosphere Packaging
CO2, Nitrogen
Based on Dr. Colle’s discussion in class, what are 3 considerations that a Research and Development person in the meat company might have to consider when developing or maintaining a retail-ready package of meat?
color of product
nutrition label/facts
where is came from