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Animal Science 101 > Meat > Flashcards

Meat Flashcards

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

25
PSE
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
Yield Grade factors
Fat thickness Ribeye Area KPH Fat
27
RFN
Red, firm and normal
28
DFD
Dark, firm and dry (high pH)
29
Connective tissues are used as ____________ muscles
locomotive
30
Muscles used for support are typically more tender.
True
31
Factors of palatability -
age, sex and genetics
32
Two results of aging:
darkening of muscle color and myoglobin concentration
33
Red meats vs. White meats
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
Egg Grades
AA, A, B, dirty, check
35
Factors for Egg Grades
Shell, air cell, white and yolk
36
Percent Lean used in
Swine Average 54-55% Normal Range 50-58%
37
Average backfat in swine
.7 inches
38
Average LEA in swine
8.0 sq. inch
39
Average lb carcass
214 lb
40
USDA Pork Grading Factors
Quality Evaluation Muscle Score (thick, average, thin) Last Rib Fat Thickness Numerical Grades for Yield
41
Swine Wholesale Primals
Ham, Loin, Boston Butt, Picnic Shoulder
42
Pork quality is not normally used by most livestock producers
True
43
Pork quality is used in marketing from packer to processor
True
44
Two common problems in Pork Quality
PSE and Thin Bellies
45
Average lamb carcass weight
60 lbs
46
Average lamb market weight
130 lbs
47
Lamb Quality Grading ranges from Cull to Prime (over 90% is graded Prime or Choice)
True
48
Lamb Yield Grades are used
True
49
Wholesale Primals of Lamb
leg, loin, rack, shoulder, Shank/Breast
50
Average lamb fat
.25 inches fat
51
Average lamb loineye
2.5 sq. in loineye
52
Young Poultry
broiler, fryer
53
Mature Poultry
Hen
54
Poultry grades
A, B, C
55
USDA grades for pork carcasses are barely used in the industry
True
56
Young sheep (lamb) is qualified by
break in joint
57
Old sheep (mutton) is qualified by
spool in joint
58
Flank streaking is specific to which species?
sheep

Animal Science 101 (9 decks)

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