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Animal Science > Meat > Flashcards

Meat Flashcards

1
Q

There is a hypothesis that meat consumption lead to

A

higher cognitive development

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2
Q

New Stone Age also known as

A

Neolithic Period

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3
Q

The meat industry originated in

A

Massachusetts

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4
Q

The meat industry later on moved to

A

Kentucky

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5
Q

The meat industry ended up located in

A

Illinois

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6
Q

The meat industry is dependent on

A

water

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7
Q

What do we use water in the meat industry

A
  1. Transportation

2. Ice for preservation

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8
Q

The meat industry is seasonal, processed during the _____

A

fall

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9
Q

Samuel Milson, also known as _________ was a meat packer during the war of 1812

A

Uncle Sam

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10
Q

T/F Workers joked that “U S” stood for Uncle Sam

A

True

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11
Q

Meat

A

edible portion of a carcass

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12
Q

Carcass

A

what remains after removal

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13
Q

Meat includes:

A
  • connective tissue
  • fat skin
  • nerve
  • blood vessels
    skeleton muscle
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14
Q

Carcass includes:

A
  • feet
  • blood
  • viscera
  • heart
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15
Q

Variety meats include

A
  • involuntary muscles
  • organs
  • glands
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16
Q

Red meat

A

high content in myoglobin

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17
Q

meat from mature cow

A

Beef

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18
Q

Meat from calves

A

Veal

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19
Q

Swine meat

A

pork

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20
Q

Meat from young sheep

A

lamb

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21
Q

Meat from mature sheep

A

mutton

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22
Q

Meat from mature goat

A

chevon

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23
Q

Meat from young goat

A

capretto

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24
Q

Poultry meat is light color because

A

it’s low in myoglobin

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25
Q

type of meat acquired through hunting

A

miscellaneous

26
Q

T/F The beef production has remain steady in the 1900s

A

False. It has increased and decreased over time

27
Q

T/F The fish production has remain high since the 1900s

A

False, It has reminded low

28
Q

T/F The pork production has remained steady since the 1900s

A

True

29
Q

T/F The chicken production has remain steady since the 1900s

A

False, it has increased over time

30
Q

T/F Association with meat consumption is correlated to the wealth of the country

A

True

31
Q

Why do we consume meat (4)

A
  1. High quality protein
  2. Vitamin
  3. Minerals
  4. Taste
32
Q

T/F Meat is difficult to digest

A

False

33
Q

T/F Meat contains essential amino acids found in human bodies

A

True

34
Q

What are the mineral found in meat

A
  • I
  • Se
  • Zn
  • P
35
Q

What are the vitamins found in meat

A
  • A, D, E, K
  • B6 and B12
  • Niacin (B), Thiamine (B1) and Riboflavin (B2)
36
Q

Name of book which describe the terrible conditions of a meat process facility

A

The jungle

37
Q

FDA stands for

A

Food and Drug Administration

38
Q

Who created the FDA

A

Pure Food and Drug Act

39
Q

Name of Act that serves to ensure humane slaughter, product safety and wholesomeness

A

Federal Meat Inspection Act

40
Q

T/F Federal Meat Inspection Act is not mandatory for all interstate and export commerce

A

False

41
Q

Component before death that looks for the health of the animals

A

Antemortem inspection

42
Q

Component after slaughter that looks for contamination and pressing procedures

A

Postmortem

43
Q

Component that checks for contamination and labeling

A

Product inspection

44
Q

Regulations to remember

a) Poultry Inspection Act
b) Humane Methods of Slaughter
c) Wholesome Meat/Poultry Act
d) Pathogen reduction/HACCP

A
45
Q

What does FSIS stands for

A

Food Safety Inspection Service

46
Q

FSIS is a branch of

A

USDA

47
Q

How is FSIS paid for

A

tax dollars

48
Q

What type of immobilization is used in swine and poultry

A

CO2 and electric

49
Q

What type of immobilization is used in beef , sheep and goat

A

captive bolt

50
Q

Word that describes massive blood loss

A

Exsanguination

51
Q

What are the proper dressing procedure in pork

A

scald and unhair

52
Q

Proper dressing procedure in poultry

A

scald and defeather

53
Q

Words that describe the removal or internal organs

A

Evisceration

54
Q

When cooling, carcass goes through Rigor Mortis which means

A

stiffening of death

55
Q

What is the purpose of aging carcass

A

to improve tenderness

56
Q

who is the foundation of any plant’s food safety system

A

HACCP

57
Q

What does HACCP stands for

A

Hazard Analysis Critical Control Point

58
Q

Name 4 things HACCP is responsible for

A
  1. Hazard Analysis
  2. Record Keeping
  3. Monitoring procedures
  4. Critical Control Points
59
Q

T/F Local, organic and all-natural products have to do with safety

A

False

60
Q

What are the three C’s for Meat Safety

A

Keep it clean
Keep it cold
Cook it thoroughly

61
Q

T/F Inspection is mandatory for commerce

A

True

62
Q

T/F Grading is mandatory for commerce

A

False

Animal Science (13 decks)

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