Exam - San Antonio 2025 Flashcards
Uniform Retail Meat Identity Standards were implemented by the meat industry in what year?
A 1990
B 1973
C 1967
D 1968
E None of the above
1973
Growth-promoting implants are not approved for use in which species?
A Swine
B Cattle
C Sheep
D All of the Above
E None of the Above
Swine
Withdrawal periods are set by ____ and monitored through testing by _____.
A FSIS; FDA
B FDA; FSIS
C CDC; FSIS
D FSIS; CDC
E None of the Above
FDA; FSIS
How many essential amino acids are in meat?
A 5
B 6
C 7
D 8
E 9
9
Which component of meat aids in the regulation of the water balance in the body?
A B vitamins
B Iron
C Cholesterol
D Protein
E All the above
Protein
How many grams of protein are in a eight-ounce beef sirloin steak?
A 40
B 42
C 48
D 56
E 80
56
Which of the following is true about cholesterol?
A it coats nervous system tissues, facilitating nerve impulse transmission
B it is used to synthesize vitamin D
C it is a waxy alcohol
D it is produced by the body
E all the above
All of the above
Three ounces of lean pork contains ____ percent of the Recommended Daily Allowance for zinc.
A 30
B 38
C 42
D 74
E None of the above
none of the above
What is the basic contractile unit of muscle?
A actin
B myosin
C myofilament
D sarcomere
E muscle fiber
Sacromere
What is the PFF regulation for Ham with Natural Juices?
A <17%
B 17.0%
C 18%
D 18.5%
E 20.5%
18.5%
Which of the following is not true about vacuum packing?
A it results in a distinct odor after opening
B it decreases shrinkage of meat due to moisture loss
C it contains carbon dioxide
D it causes fresh meat to appear dark until exposed to air
E none of the above
It contains carbon dioxide
Labeling is required on all meat products by the _____.
A AMS
B ARS
C FDA
D FSIS
E All the above
FSIS
Which of the following is not required on a meat label?
A inspection mark
B establishment number
C name and address of producer or distributor
D net weight statement
E none of the above
none of the above
What is the date designated printed on a label to indicate a product’s best taste and texture?
A use by
B best if used by
C sell by
D freeze by
E none of the above
Best If Used By
Branded programs are monitored by the ____.
A USDA
B CDC
C FDA
D WHO
E none of the above
USDA
Which of the following is a lamb quality grade?
A cutter
B canner
C good
D commercial
E none of the above
Good
What is the approximate age of young mutton?
A 2-4 months
B 8-12 months
C 12-25 months
D >25 months
E none of the above
12-25 Months
Which of the following is not used to determine quality grade in lamb?
A physiological age
B flank streaking
C conformation
D fat thickness
E none of the above
Fat Thickness
What is the marbling score associated with High Choice?
A moderately abundant
B slightly abundant
C modest
D small
E none of the above
none of the above
What is the approximate live age for a C maturity beef carcass in months?
A 9-30 months
B 41-73 months
C 42-72 months
D 70-94 months
E 72-96 months
42-72 months
What is the %BCTRC for a yield grade 4 beef carcass?
A >52.3
B 52.3-50.0
C 50.0-47.7
D < 45.4
E none of the above
none of the above
Maturity classes are not used for which of the following species?
A beef
B lamb
C pork
D all of the above
E none of the above
Pork
What temperature is meat held at for dry aging?
A 1-3 F
B 3-5 F
C 0-3 F
D 28-32 F
E 41-45 F
1-3 F
_____ is described as a product containing no artificial ingredient or added color and is only minimally processed.
A natural
B organic
C halal
D wholesome
E none of the above
Natural
