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ASC 300 > History of BBQ and Meat industry > Flashcards

History of BBQ and Meat industry Flashcards

1
Q

BBQ as a verb

A

cooking on a barbacoa

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2
Q

types of bbq pits

A

pit bbq
raised pit
enclosed pit
indirect heat from side fire boxes

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3
Q

what does blue/clear smoke mean?

A

impurities are being washed away

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4
Q

BBQ as a noun (example)

A

Porcivorus people in Johnston, NC

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5
Q

BBQ styles

A

Eastern NC vs Western NC
Texas style brisket
Kansas City Style
Memphis style “dry ribs”
Hot gut sausage

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6
Q

BBQ sauce styles

A

vinegar base
ketchup
mustard sauce (SC)
thick, sweet, tomato based (deep south)
mayo base

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7
Q

BBQ as a culture

A

governor Jack Waltons BBQ in 1923
4th of July
tailgate
city BBQ

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8
Q

When was the first butcher?

A

3.4 million years ago

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9
Q

meat in the US in 1662

A

William Pynchon
East Windsor, CT
exported pork and beaver pelts

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10
Q

1742

A

First major slaughter/livestock market
Boston
Barrels (First form of packaging)

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11
Q

1773; first meat scientist

A

Ben Franklin
more compassionate slaughter
electrical stunning of animals and meat makes meat more tender

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12
Q

History of Uncle Sam

A

Sam Wilson
supplied meat to the military in the war of 1812

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13
Q

Where was porkopolis

A

Cincinnati, ohio

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14
Q

1818

A

Elisa Mills opens Ohio’s first slaughterhouse, largest pork processor due to rivers

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15
Q

1861

A

railroad killed meats industry in Cincinnati

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16
Q

What city became a major railroad and stockyard hub?

A

Chicago, IL

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17
Q

How many acres were purchased southwest of Chicago for railroads?

A

320

18
Q

When did the Meat Industry “start”?

A

December 25th, 1865
Union Stockyards

19
Q

Union Stockyards

A

25,000 Immigrant workers

20
Q

first meat processor

A

Armour

21
Q

Who followed after armour in the emat processing industry?

A

Swift, morris and Hammond

22
Q

How many gallons of water were used daily?

A

500,000

23
Q

Contributions to meat industry (chicago)

A

Insulated rail cars
Perfection of mechanical refrigeration and refrigerated rail cars
assembly line
chicago board of trade
Changed flow of chicago river
meat inspection

24
Q

1980s

A

E. Coli detected

25
Q

1990s

A

Poultry becomes protein of choice
E. Coli becomes adulterant

26
Q

2000s

A

1/4” trim becomes 1/8” to no fat
Humane handling

27
Q

2010s

A

“Certified angus beef”
clean labels
more choices

28
Q

2020s

A

Plant based alternatives
cultured meats mixed with plant-based alternatives

29
Q

Ante mortem

A

Inspector walks the pen prior to slaughter

30
Q

US Suspect

A

seriously crippled, minor eye problems

31
Q

US condemned (can’t enter food chain)

A

Downers, deads, moribund, comatose, temperature above 105, dies in pen, signs of disease

32
Q

Post mortem

A

inspector makes sure facilities are clean and sanitary, ensure human handling and slaughter

33
Q

US retained

A

temporary, can be condemned, can retain whole or parts of carcass

34
Q

US condemned

A

cannot enter food chain: tuberculosis, hog cholera, pneumonia, abscesses, arthritis, bruises, contamination from kill floor

35
Q

Types of meat inspection

A

federal
custom
state

36
Q

custom meat inspection

A

contract between livestock producer and processor, must be labeled “not for sale”

37
Q

Federal meat inspection

A

any of the 50 states (round label)

38
Q

State meat inspection

A

within state lines (label is the shape of the state), must be better than or equal to federal inspection

39
Q

Amenable species

A

cattle, swine, sheep, goat, ratites, horses, mules, domestic poultry

40
Q

Non amenable species

A

must pay for inspection

ASC 300 (3 decks)

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