Meat science

Question 1

1. E. coli from ground beef.
2. BSE (bovine spongiform encephalitis) from beef cattle.
3. Trichinosis from pork.

4.Salmonella from poultry.

5.Scrapie from lamb and mutton.

Answer 1

Diseases associated with the meat industry.

Question 2

Tendon

Answer 2

The tendon is attached to the bone at or near a bone joint.
Image 1: by Kagor is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license.

Question 3

Strip loin

Answer 3

It comes from short loin. It is an expensive stake such as a New York Strip loin.

Question 4

PH levels

Answer 4

pH above 7 = alkaline
pH of 7 = neutral
pH below 7 = acidic

Question 5

Things that meat inspectors check before beef harvesting

Answer 5

Esphagaus
Spleen
Bile duct
Diaphragm

Question 6

Pronunciation for Oxidative and glycolytic

Answer 6

Fast oxidative muscles such as heart and arteries which uses oxygen more and quickly and
slow oxidative which contracts quickly and use less oxygen such as muscles in hind quarter of beef.
Glycolytic muscles which uses rapid force and contractions such as legs and shanks, shoulders.

Question 7

Hogs

Answer 7

Pigs which are primarily raised for the meat.

Question 8

Guanciale (Focus on pronunciation)

Answer 8

Cheeks of pigs.

Question 9

Scalded and eviscerate

Answer 9

Slaughtering terminology.

Question 10

Game meat

Answer 10

Wild animals.

Question 11

Offals

Answer 11

Organs which are left after slaugher
such as
heart, liver, intestines.

Question 12

Breeds of Beef

Answer 12

Aberdeen Angus
charolais
Welsh Black cattle
Wagyu Cattle

Question 13

Silverside

Answer 13

It is between rump and shank at the hindquarter of beef.

Question 14

Caper
Thyme

Answer 14

Flower herb seeds.