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Lab Final Flashcards

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1
Q

What are some examples of safety tips with knives in the meat lab?

A
  1. never put a knife in a sink to soak
  2. let a falling knife fall
  3. don’t hand a knife to someone, put it down on a flat surface
  4. when not using your knife, put it in your scabbard especially when walking
  5. don’t hold what you are cutting in your hand
  6. never cut toward yourself
  7. try to keep your knife handle clean
  8. if you get distracted, stop cutting
  9. don’t point with your knife
  10. use the appropriate knife
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2
Q

Name the knife:
- flexible blade
- sharp tip
- used for separating soft tissues from bone
- most commonly used knife in class

A

boning knife

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3
Q

Name the knife:
- used to separate hide from the carcass
- wide, inflexible blade
- more rounded tip
- only used during slaughter

A

skinning knife

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4
Q

Name the knife:
- long blade
- 8-14 inches
- used to further break down carcasses
- will be used in carcass fabrication

A

breaking knife

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5
Q

Name the knife:
- not used in class
- traditionally used to break ribs and vertebrae
- needs a lot of force to use effectively

A

meat cleaver

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6
Q

What is the cardinal rule of knife safety?

A

keep you knife sharp - a dull knife is more dangerous because it required more force

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7
Q

Removing metal from the blade to create a bevel

Whetstone
- tri-stone
- single stone
- hand held
- electric

A

knife sharpening

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8
Q

realigns the bevel

Honing the steel
- rough
- smooth
- combination
- crossteel

A

knife honing

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9
Q

Most dangerous thing in the kitchen/lab?

A

dull knife

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10
Q

The SDSU Meat Lab is a _____ inspected meat lab

A

state

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11
Q

What does GMP stand for?

A

Good Manufacturing Practices

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12
Q

What are some GMPs?

A
  1. any person with an illness should refrain from contacting product
  2. cuts should be covered and a plastic glove worn when contacting product
  3. clothing should be clean
  4. wash your hands prior to handling meat or meat contact surfaces
  5. proper head covering should be worn in the meat lab
  6. knives should be properly sharpened
  7. knives, steels, and scabbard should be sterilized upon arrival into the meat lab and following any process in which contamination should occur
  8. no open toed shoes should be worn in the meat lab
  9. no gum, chewing tobacco, hard candy, etc should be used in the meat lab
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13
Q

What are the most common injuries in the meat lab?

A

non-knife arm
non-knife hand
torso
knife hand
other people

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14
Q

Name PPE in the meat lab

A
  1. cut resistant glove
  2. arm guard
  3. belly guard
  4. hard hat (kill floor only)
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15
Q

List the process of getting ready to go into the meat lab

A
  1. head covering (hat, hair net, beard net)
  2. boots (if you want)
  3. wash your hands (after hairnet is put on)
  4. arm and belly guard (on cut days)
  5. disposable frock
  6. apron
  7. cutting glove and arm guard on non-cutting hand
  8. nitrile gloves if needed or required
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16
Q

What year was the Meat Inspection Act - slaughtered and processed in sanitary conditions

A

1906

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17
Q

What year was the Humane Slaughter Act
“pre-slaughter stunning should render animals insensible to pain and that welfare perspectives have also made it imperative to ensure that animals do not suffer needlessly during slaughter”

A

1958

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18
Q

What year was the Mandatory Nutrition Labeling/Safe Handling Labels

A

1994

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19
Q

What does HACCP stand for; what year was it; and who was it under; when was it implemented in meat plants?

A
  1. Hazard Analysis Critical Control Points
  2. 1996
  3. under the USDA-FSIS
  4. 1997-2000
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20
Q

What year was the Food Safety Modernization Act (FSMA) under the FDA and what does it aim to ensure?

A
  1. 2011
  2. “it aims to ensure the US food supply is safe by shifting the focus from responding to contamination to preventing it.”
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21
Q

Fill in the blanks of the Meat Inspection falls under USDA-FSIS Mission Statement:

“The _________ is the public health agency in the US Department of Agriculture responsible for ensuring that the nation’s commercial supply of _____, _____, and _____ products is safe, wholesome, and correctly labeled and packaged.”

A

Food Safety and Inspection Service
meat, poultry, and egg products

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22
Q

To sell meat it must be _____ and _____

A

inspected and passed

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23
Q

______ inspection must be equal to ______ inspection

A

State
Federal

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24
Q

_____ inspected meat cannot be sold across state lines

A

State

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25
Q

What are some exemptions to inspection?

A
  1. home slaughter
  2. custom slaughter
  3. “custom exempt”
  4. retail stores
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26
Q

Retail stores are not under inspection, but can only sell ______ meat

A

inspected

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27
Q

slaughter for personal use

A

home slaughter

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28
Q

pay someone to slaughter your livestock for personal use

A

custom slaughter

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29
Q

this form of slaughter however can be inspected

A

“custom exempt”

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30
Q

Passed food safety modernization act in 2011

A

FDA

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31
Q

______ stunning is most commonly used on pigs

A

electrical

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32
Q

What are the parts of the pluck?

A

hearts, lungs, trachea

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33
Q

What temperature is the scald tank set to?

A

138-142 degrees F

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34
Q

_____ carcasses are washed with organic acid

A

beef

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35
Q

What % of blood is removed during exsanguination?

A

50%

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36
Q

Rodding the weasand is a step performed during?

A

Beef slaughter

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37
Q

What are the 8 basic steps of slaughter?

A
  1. stun
  2. exsanguination
  3. hide/hair removal
  4. head removal
  5. evisceration
  6. hanging
  7. carcass splitting
  8. weigh and wash
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38
Q

What are the 3 ways to stun an animal?

A

electrical, chemical, mechanical

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39
Q

this form of stunning is performed on the head or head/heart of swine or poultry

A

electrical

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40
Q

this form of stunning involves a captive bolt or gunshot and can be performed on all species but specifically beef and lamb

A

mechanical

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41
Q

this form of stunning involves CO2 and is performed on swine or poultry

A

chemical

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42
Q

What for of stunning does the SDSU meat lab use?

A

electrical stunning

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43
Q

What are some evaluations of consciousness critical to ensure on the animal?

A
  1. tongue may hang down or out of the mouth
  2. wide eyes and fully dilated pupils
  3. no vocalization
  4. no reflex to touch
  5. no rhythmic breathing
  6. relaxed tongue and lips
  7. no righting reflex
  8. head should hang straight down
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44
Q

What is the removal of blood called and how is it done?

A

exsanguination; cut carotid artery and jugular vein and remove 50% of blood

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45
Q

What is rodding the weasand?

A

separating the trachea from the esophagus to make evisceration easier; weasand is tied off with a string or clip
This is only performed in BEEF

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46
Q

What is bunging?

A

cut around the anus, a plastic bag is tied around the bung to prevent contamination
This is done on ruminants before evisceration

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47
Q

Explain hide/hair removal on beef and pork

A

Beef: hide is removed
Pork: go to scalding tank; hair is scraped off; toe nail removal; small plants or custom plants my opt to remove the hide from a pork carcass

48
Q

Explain head removal on beef and pork

A

Beef: head is removed after exsanguination
Pork: head is removed after hair removal (after the carcass was been in the scald tank

Heads are removed between the occipital condyle and the atlas/axis joint

49
Q

removal of internal organs (pluck, viscera = GI tract)

A

evisceration

50
Q

Explain how each species is hung

A

Pork: hung by Gambrel tendon (by a Gambrel rod)
Beef and Lamb: hung by Achilles tendon

51
Q

Explain how each carcass is split

A

Lamb: is not split
Pork: spinal column split but skin is not completely split (attached by skin on neck)
Beef: is completely split

52
Q

Explain weigh and wash (final inspection) for each species

A

Beef: washed with an organic acid solution
Pork and Lamb: are washed with hot water

53
Q

What is taken before entering the cooler?

A

Total hot carcass weight (HCW)

54
Q

Weight of the animal live is called?

A

Live Weight

55
Q

Weight of carcass prior to chilling is called?

A

Hot Carcass Weight

56
Q

How do you find Dressing Percent?

A

HCW / live weight

57
Q

towards the back or top line

A

dorsal

58
Q

away from the back; underside

A

ventral

59
Q

toward the head

A

anterior or cranial

60
Q

towards the tail

A

posterior or caudal

61
Q

towards the median plane

A

medical

62
Q

away from the median plane

A

lateral

63
Q

toward the attached or less moveable portion

A

proximal

64
Q

toward the more moveable portion

A

distal

65
Q

Where are fat depots seen?

A

kidney fat
pelvic fat
heart fat (KPH)
subcutaneous fat
intermuscular fat (seam fat)
intramuscular fat (marbling)

66
Q

Name pork primals

A

boston butt
picnic shoulder
loin
belly
ham

67
Q

Where is the longissimus dorsi muscle found on the pork carcass?

A

loin, pork chop

68
Q

Where are the biceps femoris, quadriceps femoris, semitendinosus, and semimembranosus found on the pork carcass?

A

ham

69
Q

Where is the gluteus medius found on a pork carcass?

A

pork sirloin

70
Q

Where is the psoas major found on a pork carcass?

A

pork tenderloin

71
Q

Where is the triceps brachii found on a pork carcass?

A

picnic shoulder

72
Q

Where are the infraspinatus, supraspinatus, and serratus ventralis found on a pork carcass?

A

boston butt

73
Q

Where is the spinalis muscle on the pork carcass?

A

loin

74
Q

What are the beef primals?

A

chuck
brisket
rib
plate
loin
flank
round

75
Q

Where is the longissimus dorsi muscle found on the beef carcass?

A

rib, short loin, sirloin

76
Q

Where are the supraspinatus, infraspinatus, serratus ventralis, subscapularis, and complexus found on the beef carcass?

A

chuck

77
Q

Where are the biceps femoris, quadriceps femoris, semitendinosus, and semimembranosus found on the beef carcass?

A

round

78
Q

Where is the gluteus medius found on a beef carcass?

A

sirloin

79
Q

Where is the psoas major found on the beef carcass?

A

short loin, sirloin

80
Q

Where is the pectoralis profundi found on a beef carcass?

A

brisket

81
Q

Where is the spinalis found on a beef carcass?

A

chuck, rib

82
Q

Name the vertebral column starting from top to bottom? How many of each do each species have?

A

Cervical (BPL = 7)
Thoracic (B = 13, P = 13-17, L = 13-14)
Lumbar (B = 6, P = 5-7, L = 6-7)
Sacral (B = 5, PL = 4)
Caudal (B = 18-20, P = 20-23, L= 16-18)

83
Q

Name the joints and where they’re found

A

Ball and socket - hip, shoulder
Hinge - knee, ankle, elbow
Pivot - neck

84
Q

What are the bones of the forequarter?

A
  1. cervical vertebrae
  2. thoracic vertebrae
  3. scapula
  4. humerus
  5. ribs
  6. sternum
  7. shoulder joint (ball and socket joint)
85
Q

What are the bones of the hindquarter?

A
  1. lumbar vertebrae
  2. sacral vertebrae
  3. pelvis
  4. femur
  5. hip joint (ball and socket joint)
  6. stifle joint (hinge joint)
86
Q

What ribs do you split the beef carcass between?

A

Cut between the 12th and 13th rib

87
Q

Where do you separate the rib and chuck?

A

Cut between the 5th and 6th rib, closer to the 5th
The rib side will have 7 ribs and the chuck will have 5 ribs

88
Q

What are the cuts from the chuck, brisket, and shank?

A

brisket, shank, chuck roll, chuck ribs, shoulder clod roast, mock tender roast, flat iron steaks

89
Q

What are the cuts from the rib “the beef band”?

A

rib roll, plate ribs, outside skirt, inside skirt

90
Q

What temperature do you cook non-enhanced beef, pork, lamb, and veal to?

A

145 degrees F; with a 3-minute rest

91
Q

What temperature do you cook all poultry to?

A

165 degrees F

92
Q

What temperature do you cook ground meat and enhanced products to? (beef, pork, veal, and lamb)

A

160 degrees F

93
Q

What temperature do you cook pre-cooked ham to?

A

140 degrees F

94
Q

What temperature do you cook leftovers to?

A

165 degrees F

95
Q

What temperature do you cook eggs to?

A

160 degrees F

96
Q

What temperature do you cook casseroles/hot dishes to?

A

165 degrees F

97
Q

What temperature do you cook fish and shellfish to?

A

145 degrees F

98
Q

What are the degrees of doneness?

A

very rare = 130 degrees F
rare = 140 degrees F
medium rare = 145 degrees F
medium = 160 degrees F
well done = 170 degrees F
very well done = 180 degrees F

99
Q

Meat is cooked to kill _____ and to improve _____

A

pathogens; palatability

100
Q

Cooking occurs through three types of heat transfer, what are they?

A

conduction - particle to particle heat (grill)
convection - circulatory motion heat (oven)
radiation - energy flows in waves (microwave)

101
Q

What are the two types of meat cookery?

A

high temperature and low temperature

102
Q

What type of meat cookery is usually fast and dry; collagen tightening; proteins are denatured; high heat caramelizes sugars
examples: broil, roast, grill, fry

A

high temperature

103
Q

What type of meat cookery is usually slow and moist; collagen solubilizes at 160-180 degrees F; proteins are denatured; flavors can be added
examples: braise, simmer, steam

A

low temperature

104
Q

Sensory characteristics can be ______ (instrumental) or ______ (person)

A

objective; subjective

105
Q

What are the objective measurements?

A

warner-bratzler shear force
meat color

106
Q

The ________ is the tip of the femur typically cut off during round/loin separation

A

butchers dollar

107
Q

What are the cuts from the loin of beef?

A

new york strip steaks and tenderloins
porterhouses and t-bones

108
Q

What are the basic flavors?

A

salty, sweet, bitter, and umami (savory)

109
Q

seeds of plants are?

A

spices

110
Q

common spices in meat processing?

A

paprika, nutmeg, black pepper, white pepper, mustard, mace, coriander, cumin, fennel, clove, cinnamon

111
Q

What spices are involved in basic spice recipes?

A

salt, black pepper, onion, and garlic

112
Q

dried leaves and vegetables

A

herbs

113
Q

common herbs in meat processing?

A

onion, garlic, sage, mint, chili pepper, red pepper

114
Q

Onion and garlic are known as ______ and increase umami flavor

A

“savory twins”

115
Q

If a ground beef product is 70/30 what is lean and what is fat?

A

70% lean
30% fat

116
Q

what are the 3 zero-tolerance substances?

A

fecal matter, ingesta, milk (FMI)

117
Q

what are the 3 parts of a chicken wing?

A

tip, drumette, flat

Meat Science (2 decks)

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