Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Meat Grading > Introduction > Flashcards

Introduction Flashcards

1
Q

a circumscribed area of pus, usually manifested by swelling and/or inflammation.

A

abscess

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

active, of short intense duration.

A

acute

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

the split pelvic bone which is visible on the inside of the round after splitting the carcass, the oscaxarum.

A

aitch bone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

before death.

A

Ante-mortem

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

fold of skin in front of the neck and breast of some breeds of sheep. A piece of leather, plastic, metal or waterproof cloth designed to protect clothing of the wearer.

A

apron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

square cut beef chuck with fore shank attached.

A

ARMBONE CHUCK

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

inflammation to joint and associate tissues.

A

arthritis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

free from microorganisms capable of causing if infection or contamination.

A

aseptic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

fat cattle under 10 months of age and weighing less than 900 lbs.

A

baby beef

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

removing the hide from the back region during beef dressing operations.

A

backing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

that which destroys bacteria.

A

BACKTERICIDAL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

castrated male hog.

A

barrow

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

that portion of the pork side after removal of the lion, fat back, the spareribs. The belly must be boneless and the major cartilages of the sternum and the ribs must be closely and smoothly removed without deep scoring.

A

belly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

harmless, not malignant, not liable to recur.

A

benign

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

a purity measurement of water to determine the amount of free oxygen used by aerobic bacteria in the decomposition of organic matter in sewage. Used to evaluate sewage treatment.

A

BIOLOGICAL OXYGEN DEMEND (BOD)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

a room for rapid freezing of product at 00 F, or lower.

A

BLAST FREEZER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

unaltered male hog of any age.

A

boar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

immature veal calf under 10 days of age.

A

bob veal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

the temperature at which a liquid boils. At sea level the boiling point of water is 2120 F or 10000 C.

A

boiling point

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

food poisoning caused by the toxin produced by the bacterium

A

botulinum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

water containing dissolved salt. A solution of sodium of calcium chloride used as a refrigerant.

A

brine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

hand truck use to convey viscera.

A

buggy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

matures bovine that has not been castrated.

A

bull

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

an ox or steer

A

bullock

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

the opening of the side of the barrel for filling with liquid the cecum or blind cut region of the large intestine used as a casing. The rectum or terminal portion of the intestine of the hog used as a sausage casing.

A

bung

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

young bovine up to nine months/old.

A

calf

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

a stunning instrument which when activated drives a bolt out of a barrel for limited distance.

A

captive bolt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

colorless odorless gas-used to produce surgical anesthesia for chemical stunning. Under pressure it forms dry ice.

A

Carbon dioxide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

old, of long duration, opposite of acute.

A

chronic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

resembling cheese or curd. An example is caseouslimphadonitisin sheep.

A

caseous

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

a toxic substance, such as sodium hydroxide, used in the refining of fats and used as a bactericidal and a sanitizing agent under some conditions.

A

caustic soda

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

goat meat used as food.

A

chevon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

a term for the split vertebrate column, particularly the body and spines of the thoracic vertebrate. Soft, red chine bones indicate a young animal, while white hard flinty bones indicate an older animal.

A

chine bones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

products inspected and determined to be unfit for human food purposes.

A

condemned

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

pollution, soiling with an infectious or foreign substance.

A

contamination

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

cured beef, salted, with or without the addition of flavoring and spices.

A

corned beef

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

device set on which downer or crippled animals are transported to the slaughtering area.

A

cradle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

bag, sac or bladder containing a liquid or semi-solid.

A

cyst

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

a disease characterized by cysts or measles of the intermediate stages of the tapeworm of the Taenia species which may be found usually in the musculature of cattle, sheep and swine.

A

CYSTICERCOSIS

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

chronic swine erysipelas. A swine disease characterized by rhomboid – shaped areas of intense redness in the skin.

A

DIAMOND SKIN DISEASE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

an animal unable to rise and walk to slaughter.

A

downer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

weasand, passageway from mouth to stomach.

A

esophagus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

process of removing viscera from a carcass.

A

EVISCERATION

44
Q

distoma. Flat worms usually seen bile ducts and liver of animals.

A

flukes

45
Q

all of the anterior portion of the side after the severance from the one-rib hindquarter.

A

forequarter

46
Q

the foreleg portion remaining in tack with the brisket after removal from the cross cut chunk in making the square cut chuck.

A

foreshank

47
Q

process of inserting gambrel through tendons of hind limbs of slaughtered animals.

A

GAMBRELLING

48
Q

hides prior to curing.

A

green hides

49
Q

heat, lung and spleen of lamb or calf offered for as a set.

A

haslets

50
Q

female bovine that has not given birth to young.

A

heifer

51
Q

related to bleeding or reddened condition of a tissue or organ.

A

haemorrhagic

52
Q

of or pertaining to the liver.

A

hepatic

53
Q

a water-soluble chemical containing a large amount of free chlorine. Used as a disinfectant.

A

HYPERCHLORITE

54
Q

jaundice with blood in the urine.

A

ICTEROHEMATURIA

55
Q

jaundice, yellow or greenish yellow discoloration of tissue.

A

ICTERUS

56
Q

capable of invading in animal tissue. Caused by microorganisms.

A

infectious

57
Q

reaction of a tissue to an irritant characterized by redness, swelling, heat and pain.

A

inflammation

58
Q

fatty portion of the hog carcass between the shoulder and jaw, usually cured and sold under a variety of trade names such as bacon, bacon square, etc.

A

jowl

59
Q

a bacterial disease caused by Clostridium tetani. The toxin of this bacterium usually enters the body through the wounds. It is characterized by spasmodic contractions and rigidity of some or all of the voluntary muscles.

A

lockjaw

60
Q

either of the two sponge-like respiratory organs in the thorax of vertebrates that oxygenate the blood and remove carbon dioxide from it.

A

lung

61
Q

the round worm found in lungs.

A

lung worm

62
Q

any of the many gland-like structures lying in groups along the course of the lymphatic vessels. It produced lymphocytes and acts as a filter of lymph. Being a filter it is a prime indicator of a disease process. The lymph node is present in most animals and absent in birds.

A

lymph node

63
Q

intramuscular fat appearing as streaks of fats in the cut surface of muscles. It is also observed in cross section cuts, such as the rib eye in beef. The presence and extent of marbling is an index to quality.

A

marbling

64
Q

a pair of large muscles in the angle of the lower jaw that forms the cheek. They are used in chewing.

A

masseter

65
Q

inflammation of mammary gland or udder.

A

mastitis

66
Q

the edible part of the muscle of cattle, sheep, swine, or goats which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, with or without the accompanying and overlying fat, and the portions of bone, sinew, nerve and blood vessels which normally accompany the muscle tissue and which are not separated from it the process of dressing. It does not include the muscle found in the lips, snout, or ears.

A

meat

67
Q

animal parts other than carcass, includes the organs and parts of the body contained in the two large body cavities and tongue.

A

offal

68
Q

a serous membrane covering the abdominal viscera.

A

omentum

69
Q

stimulating any of the organs of sensation such as the same of sight, taste, touch and smell to determine the condition of meat.

A

organoleptic

70
Q

of or belonging to the sheep family.

A

ovine

71
Q

loosely, any animal of the bovine family.

A

Ox

72
Q

the physical examination by pressure of the hand or fingers to the surface of an organ, or tissue.

A

palpation

73
Q

the branch of medicine that deals with the nature of disease, especially with the structural and functional changes caused by disease.

A

pathology

74
Q

the inflammation of membrane surrounding heart.

A

PERICARDITIS

75
Q

inflammation of the peritoneum.

A

Peritonitis

76
Q

a thin serous membrane, lining the chest cavity and enveloping the lungs.

A

pleura

77
Q

the thoracic viscera, the heart and lungs, with or without the liver attached in swine, sheep and calves.

A

pluck

78
Q

inflammation of the lungs.

A

pneumonia

79
Q

edible swine meat.

A

pork

80
Q

the separation of fat from the cellular support tissue by means of heating.

A

rendering

81
Q

metal pouch for carrying knives.

A

scabbard

82
Q

excessive trimmings of lean meat from pork bellies, etc. The separation where skin is out loose from face or sheep.

A

scalping

83
Q

blood poising caused by the presence of pathogenic microorganisms and their toxic products in the blood.

A

septicemia

84
Q

the application of a chain to the hind leg to raise and hung an animal on the bleeding rail.

A

shackling

85
Q

weight loss of a carcass or product during chilling or storage. May also be applied to loss of weight of live animals in transit.

A

shrinkgae

86
Q

an unbleached Muslim cloth which soaked in water or brine and then pulled lightly around the beef side and pinned in order to smooth the fat and bleached surface blood.

A

shround

87
Q

the diaphragm. A muscle and fibrous layer dividing the thoracic and peritoneal cavities.

A

skirt

88
Q

melt. A large, vascular, ductless organ in the upper left part of the abdominal cavity near the stomach. It has various functions in modifying the structure of the blood.

A

spleen

89
Q

a term used to designate a pregnant heifer prior to calving.

A

springer

90
Q

male animal castrated after reaching sexual maturity.

A

stag

91
Q

the term apply to canned product which indicates that it has been processed for the time and temperature required to make it shelf stable. Free from living microorganism.

A

sterile

92
Q

the term used to designate the tank water resulting from edible or inedible rendering operations, which has subsequently been evaporated to density of about 300 Baume. This is heavy liquor and the pumps will not move it when it reduced further. It is then dried in driers and added to tankage, etc.

A

stick

93
Q

thymus. An edible gland found in the neck of young cattle.

A

sweetbread

94
Q

the terminal end of bovine tails or the whole tail of equines.

A

switch

95
Q

the rendered fat of ruminants.

A

tallow

96
Q

lockjaw. An acute infectious disease caused by the toxins of a specific bacillus which usually enters the body through wounds. It characterized by spasmodic contractions and rigidity of some or all of the voluntary muscles.

A

tetanus

97
Q

from cows that are raised on milk. Meat color is ivory or creamy pink, with a firm, fine, and rarely appearance. Usually slaughtered when they reach 18-20 weeks of age.

A

formula fed

98
Q

cows that are raised on grain, hay or other solid food, in addition to milk. The meat is darker in color, and some additional marbling and may be apparent. It is usually marketed as calf, rather than real at 22-26 weeks of age.

A

new formula fed

99
Q

indicated to the factors related to the sensory characteristics of tenderness, flavor, color, texture and juiciness.

A

quality grading

100
Q

is indicated on a scale of 1-5 with Yield Grade 1 representing the highest degree of cutability.

A

yield grading

101
Q

is careful and continuous examination of the meat and meat products for wholesomeness.

A

meat inspection

102
Q

procedure by which carcass are segregated on the basis of their
expected palatability.

A

meat grading

103
Q

Filipino appellation for meat taken from an animal that has died of disease. Also called as “hot meat or Botcha”.

A

DOUBLE DEAD MEAT

104
Q

harvestly or made and showing no signs of staleness or decay not having been preserved. Age or processed by canning or freezing.

A

fresh meat

105
Q

cuts are precooked, or cured meat, often sausages or meat loaves

A

cold meat

Meat Grading (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions