Meat Science Exam Flashcards
The meat inspection act
1906
The first Longhorn cattle were brought to the Americas by the Spaniards in ______
1490
Pure food and drug act
1906
Packers and stockyards act
1921
Humane slaughter act
1958
Wholesome meat act
1967
Humane methods of slaughter act
1978
Four main impacts the meat inspection act has
Antemortem inspect
Postmortem inspect
Sanitary conditions
Authorized the USDA to monitor and inspect all harvesting and processing operations
Was enacted the same day as the meat inspection act
Pure food and drug act
Hey the secretary of agriculture and the USDA authorization to regulate livestock marketing and meatpacking
The packers and stockyards act
Applies to only Cattle horses mules sheep and Swine was required for animals whose meat would be sold to settle agencies
Humane slaughter act
Was the amendment to the meat inspection act of 1906 require state inspection of processing facilities to equal or exceed federal inspection standards
Wholesome Meat Act
Was implemented by the meets industry in 1973 establish a single specific name for each basic retail cut
Uniform retail meat identity standards
Amended the humane slaughter at list the approved stunning methods
Humane methods of slaughter act
The approved stunning methods are
Do bolt stunner, electric shock, carbon dioxide gas
Method of slaughter meat processing and handling according to the Islamic dietary laws in accordance with the Quran
Halal
Method of slaughter meat processing and handling according to the Jewish dietary laws and accordance with the Torah
Kosher
HACCP stands for
Hazard Analysis Critical Control Point Approach to food safety
Was passed in 1990 required nutritional information labels on all food products except single ingredient foods such as fresh meat
Nutritional labeling and education act
The first E. coli organism 157H7 outbreak is traced to ground beef from the major fast food chain Jack-in-the-Box the USDA requires me processors to test for this pathogen and considers it an adulterant in ground beef
1993
FS I S releases the safe food handling label required on all love the products
1994
The FDA modern modernization act implements the broadest changes to the foods industry since 1938
1997
The FDA requires nutritional labels to include trans fat content
2002
The USDA announces plans to require mandatory testing for six more Ciro groups of E. coli in addition to o 157H7 including 026,0103,045,011, 0121, 0145
2011
Are used in cattle and sheep to increase rate of growth and weight game
Growth promoting implants
Natural hormones
Estradiol
Progesterone
Testosterone
Synthetic hormones
Zeranal
Trenbolone acetate
Growth for more promoting implants are placed
In the ear of cattle and sheep
Are synthetic chemicals which shift nutrients away from fat production to the promotions of lean muscle growth
Beta agonists
Are used to prevent and treat illness and livestock animals help maintain a steady supply meat from healthy animals
Antibiotics
Are the amounts of a drug antibiotic or hormone left behind in a product after the withdrawal period has passed
Residue level
Is the prescribed period of time to meet animal must not have received the compound or drug immediately preceding harvest
Withdrawal period
Are withheld from animals 12 hours prior to slaughter to a dinner evisceration and reduce the likelihood of microbial contamination from visceral punctures
Feed and feed stuffs
Weather can
Increase the incidence of illness
Can effect rate of gain
Meat in the diet
Is a source of complete protein
Provides significant amounts of essential and nonessential micronutrients
Is measured in cooked ounces
He components of meat
Protein, fat, fat soluble vitamins, B vitamins, Iron, essential minerals, water
Is responsible for body structure and chemical reactions essential to life, strengthens the body’s immune system against infections and disease, maintains blood neutrality
Protein
Essential amino acids
Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine
Fat soluble vitamins
A D E K
The 3 forms of fats
Monosaturated, poly saturated, saturated
Are water soluble vitamins
B vitamins
B vitamins are
Thiamine B1 Riboflavin B2 Niacin B3 Pyridoxine B6 Biotin B7 Cyanocobalamin B12 Folic Acid B9
Essential Minerals
Copper, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc
Essential for formation of red blood cells and enhancing the absorption of non-he me iron
Iron in meat
What are the two meat proteins
Actin and myosin
Are large pieces into which a carcass is divided
Primal cuts
The primal cuts of beef are
Chuck, rib, loin, round, brisket, plate, flank
Primal cuts of pork
Shoulder, loin, ham/Leg, Spareribs, Side/Belly
Primal Cuts of Lamb
Shoulder, rib, loin, leg, Breast
Are smaller portions of primal cuts
Sub Primal
Is the packing of me in a tray with a mixture of gases different from the normal composition of our atmosphere these mixes of carbon dioxide oxygen and other inert gases
Modified Atmosphere Packaging
Eliminates almost all air from the package causes fresh meats up your dark until exposed to air result in a distinct owner after opening which quickly dissipates
Vacuum Packaging
Is the total weight of the food product minus the weight of the packaging materials
Net Weight
Types of differentiated products
Branded programs
Aged
Organic