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Animal Science 101 > Meat > Flashcards

Meat Flashcards

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1
Q

Wholesale cuts were sold as

A

Boxed Beef

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2
Q

Retail cuts are sold as

A

Case Ready meats

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3
Q

Advantages of Case Ready meats:

A
  1. Buy only what you want
  2. Longer shelf life
  3. Lower or No Mess
  4. Decrease number of people - levels of contamination
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4
Q

Disadvantages of Case Ready meats:

A

increased packaging = increased prices

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5
Q

What is processing?

A

Mechanical, chemical, or enzymatic treatment that alters the original form of the product.

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6
Q

Advantages of processing:

A
  • greater utilization (lower value cuts)
  • increased palatability
  • greater convenience
  • greater variety
  • improve portion control
  • composition control
  • preservation - increased storage life
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7
Q

Three Functions of Salt (NaCl or KCl):

A
  • preservation
  • protein extraction (glue that holds them together)
  • flavor
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8
Q

Nitrites & Nitrates that provide pink color and flavor, prevents food poisening and decreases rancidity.

A

NO3 -> NO2

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9
Q

Purpose of phosphates (type of erythorbates & ascorbates)

A

increase water-holding capacity

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10
Q

Mechanical Methods Used in Processing for adding cure:

A
  • pumping or injecting

- dry cure (rub)

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11
Q

Mechanical Methods Used in Processing

A

Grinding, chopping, emulsifying

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12
Q

Degree of fineness affects texture, also known as

A

palatability

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13
Q

Other processing methods:

A
  • smoking
  • heat processing
  • fermentation
  • dehydration
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14
Q

USDA Meat Grading and Certification is voluntary

A

True

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15
Q

Used as a basis for marketing livestock

- as fat increases, __________ increases

A

Dressing Percentage

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16
Q

Average Dressing Percentages for Species

A 
Cattle = 63%
Lamb = 50% (larger digestive tract)
Swine = 75%
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17
Q

Quality Grade

A

measure of expected palatability (based on maturity and marbling)
Standard - Prime

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18
Q

Yield Grade

A

used to determine the % of retail cuts in a carcass (quantity)
1-5

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19
Q

Two different USDA Services

A

Inspection and Grading

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20
Q

Inspection refers to Wholesomeness

A

Grading refers to Palatability/Quantity

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21
Q

Inspection is Mandatory

A

Grading is Optional

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22
Q

Inspection is Government paid

A

Grading is Packer Paid

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23
Q

Major Beef Wholesale Cuts

A 
Chuck
Rib
Loin
Round
Brisket/Plate/Flank
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24
Q

Component responsible for its red color, a protein used for oxygen storage in the muscle

A

Myoglobin

25
Q

PSE

A

pale, soft and exudative
pale color, soft mushy texture and high loss of juice from meat
- caused by a low pH and stress prior to slaughter

26
Q

Yield Grade factors

A

Fat thickness
Ribeye Area
KPH Fat

27
Q

RFN

A

Red, firm and normal

28
Q

DFD

A

Dark, firm and dry (high pH)

29
Q

Connective tissues are used as ____________ muscles

A

locomotive

30
Q

Muscles used for support are typically more tender.

A

True

31
Q

Factors of palatability -

A

age, sex and genetics

32
Q

Two results of aging:

A

darkening of muscle color and myoglobin concentration

33
Q

Red meats vs. White meats

A

Red fivers vs. White fibers
Difference is myoglobin content (red has a lot - used for a longer time and needs more storage)
-All muscles are a mixture of red and white

34
Q

Egg Grades

A

AA, A, B, dirty, check

35
Q

Factors for Egg Grades

A

Shell, air cell, white and yolk

36
Q

Percent Lean used in

A

Swine
Average 54-55%
Normal Range 50-58%

37
Q

Average backfat in swine

A

.7 inches

38
Q

Average LEA in swine

A

8.0 sq. inch

39
Q

Average lb carcass

A

214 lb

40
Q

USDA Pork Grading Factors

A

Quality Evaluation
Muscle Score (thick, average, thin)
Last Rib Fat Thickness
Numerical Grades for Yield

41
Q

Swine Wholesale Primals

A

Ham, Loin, Boston Butt, Picnic Shoulder

42
Q

Pork quality is not normally used by most livestock producers

A

True

43
Q

Pork quality is used in marketing from packer to processor

A

True

44
Q

Two common problems in Pork Quality

A

PSE and Thin Bellies

45
Q

Average lamb carcass weight

A

60 lbs

46
Q

Average lamb market weight

A

130 lbs

47
Q

Lamb Quality Grading ranges from Cull to Prime (over 90% is graded Prime or Choice)

A

True

48
Q

Lamb Yield Grades are used

A

True

49
Q

Wholesale Primals of Lamb

A

leg, loin, rack, shoulder, Shank/Breast

50
Q

Average lamb fat

A

.25 inches fat

51
Q

Average lamb loineye

A

2.5 sq. in loineye

52
Q

Young Poultry

A

broiler, fryer

53
Q

Mature Poultry

A

Hen

54
Q

Poultry grades

A

A, B, C

55
Q

USDA grades for pork carcasses are barely used in the industry

A

True

56
Q

Young sheep (lamb) is qualified by

A

break in joint

57
Q

Old sheep (mutton) is qualified by

A

spool in joint

58
Q

Flank streaking is specific to which species?

A

sheep

Animal Science 101 (9 decks)

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