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Meat Science Exam Flashcards

0
Q

The meat inspection act

A

1906

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1
Q

The first Longhorn cattle were brought to the Americas by the Spaniards in ______

A

1490

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2
Q

Pure food and drug act

A

1906

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3
Q

Packers and stockyards act

A

1921

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4
Q

Humane slaughter act

A

1958

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5
Q

Wholesome meat act

A

1967

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6
Q

Humane methods of slaughter act

A

1978

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7
Q

Four main impacts the meat inspection act has

A

Antemortem inspect
Postmortem inspect
Sanitary conditions
Authorized the USDA to monitor and inspect all harvesting and processing operations

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8
Q

Was enacted the same day as the meat inspection act

A

Pure food and drug act

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9
Q

Hey the secretary of agriculture and the USDA authorization to regulate livestock marketing and meatpacking

A

The packers and stockyards act

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10
Q

Applies to only Cattle horses mules sheep and Swine was required for animals whose meat would be sold to settle agencies

A

Humane slaughter act

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11
Q

Was the amendment to the meat inspection act of 1906 require state inspection of processing facilities to equal or exceed federal inspection standards

A

Wholesome Meat Act

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12
Q

Was implemented by the meets industry in 1973 establish a single specific name for each basic retail cut

A

Uniform retail meat identity standards

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13
Q

Amended the humane slaughter at list the approved stunning methods

A

Humane methods of slaughter act

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14
Q

The approved stunning methods are

A

Do bolt stunner, electric shock, carbon dioxide gas

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15
Q

Method of slaughter meat processing and handling according to the Islamic dietary laws in accordance with the Quran

A

Halal

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16
Q

Method of slaughter meat processing and handling according to the Jewish dietary laws and accordance with the Torah

A

Kosher

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17
Q

HACCP stands for

A

Hazard Analysis Critical Control Point Approach to food safety

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18
Q

Was passed in 1990 required nutritional information labels on all food products except single ingredient foods such as fresh meat

A

Nutritional labeling and education act

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19
Q

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

A

1993

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20
Q

FS I S releases the safe food handling label required on all love the products

A

1994

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21
Q

The FDA modern modernization act implements the broadest changes to the foods industry since 1938

A

1997

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22
Q

The FDA requires nutritional labels to include trans fat content

A

2002

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23
Q

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

A

2011

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24
Q

Are used in cattle and sheep to increase rate of growth and weight game

A

Growth promoting implants

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25
Q

Natural hormones

A

Estradiol
Progesterone
Testosterone

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26
Q

Synthetic hormones

A

Zeranal

Trenbolone acetate

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27
Q

Growth for more promoting implants are placed

A

In the ear of cattle and sheep

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28
Q

Are synthetic chemicals which shift nutrients away from fat production to the promotions of lean muscle growth

A

Beta agonists

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29
Q

Are used to prevent and treat illness and livestock animals help maintain a steady supply meat from healthy animals

A

Antibiotics

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30
Q

Are the amounts of a drug antibiotic or hormone left behind in a product after the withdrawal period has passed

A

Residue level

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31
Q

Is the prescribed period of time to meet animal must not have received the compound or drug immediately preceding harvest

A

Withdrawal period

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32
Q

Are withheld from animals 12 hours prior to slaughter to a dinner evisceration and reduce the likelihood of microbial contamination from visceral punctures

A

Feed and feed stuffs

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33
Q

Weather can

A

Increase the incidence of illness

Can effect rate of gain

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34
Q

Meat in the diet

A

Is a source of complete protein
Provides significant amounts of essential and nonessential micronutrients
Is measured in cooked ounces

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35
Q

He components of meat

A

Protein, fat, fat soluble vitamins, B vitamins, Iron, essential minerals, water

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36
Q

Is responsible for body structure and chemical reactions essential to life, strengthens the body’s immune system against infections and disease, maintains blood neutrality

A

Protein

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37
Q

Essential amino acids

A

Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine

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38
Q

Fat soluble vitamins

A

A D E K

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39
Q

The 3 forms of fats

A

Monosaturated, poly saturated, saturated

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40
Q

Are water soluble vitamins

A

B vitamins

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41
Q

B vitamins are

A 
Thiamine B1
Riboflavin B2
Niacin B3
Pyridoxine B6
Biotin B7
Cyanocobalamin B12 
Folic Acid B9
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42
Q

Essential Minerals

A

Copper, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc

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43
Q

Essential for formation of red blood cells and enhancing the absorption of non-he me iron

A

Iron in meat

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44
Q

What are the two meat proteins

A

Actin and myosin

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45
Q

Are large pieces into which a carcass is divided

A

Primal cuts

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46
Q

The primal cuts of beef are

A

Chuck, rib, loin, round, brisket, plate, flank

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47
Q

Primal cuts of pork

A

Shoulder, loin, ham/Leg, Spareribs, Side/Belly

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48
Q

Primal Cuts of Lamb

A

Shoulder, rib, loin, leg, Breast

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49
Q

Are smaller portions of primal cuts

A

Sub Primal

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50
Q

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

A

Modified Atmosphere Packaging

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51
Q

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

A

Vacuum Packaging

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52
Q

Is the total weight of the food product minus the weight of the packaging materials

A

Net Weight

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53
Q

Types of differentiated products

A

Branded programs
Aged
Organic

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54
Q

Develops additional tenderness and flavor

A

Aging of meat

55
Q

Meat is held for ten days to six weeks at 34 To 38 degrees Fahrenheit in a humidity controlled cooler

56
Q

He is vacuum packed in moisture proof they personnel the refrigerated for various time. Based on cut and presence of bones

57
Q

Can be from animals which I received vaccines but no growth promoting agents

A

Organic meat

58
Q

Meat from Sheep more than one year of age that failed to show a break joint in the foreleg

59
Q

Meat from a young sheep less than one year of age

60
Q

Are the numerical measurement of the percentage of boneless closely trimmed retail cuts

A

Yield grades

61
Q

Small flecks of fat within the ribeye muscle

62
Q

USDA Quality Grades

A

Prime, Chioce, Select, Standard, Commerical, Utility, Cutter, Canner

63
Q

USDA Quality Grades

A

Prime, Choice, Good, Utility, and Cull

64
Q

Limit bacterial growth on the meat’s surface and within ground products

A

Refrigerator and Freezer times

65
Q

Refrigerator storage times

Beef, Ground Meats, lamb, variety meats, and veal

A

3-4 days, 1-2 days, 3-5 days, 2-3 days, 1-2 days, 1-2 days,

66
Q

Refrigator storage times

Bacon, Frankfurters, Sausage, Smoked whole ham

A

1 week, 3-5 days, 1 week, 1 week

67
Q

Should be below 0 degrees Farenheit ( -18 degrees Celsuius)

A

Freezer storage temperature

68
Q

Is the dehydration of the surface tissues of a food

A

Freezer burn

69
Q

Freezer storage times
Beef, Ground beef,veal and lamb, Ground Pork, Pork, Variety meats, Veal and the lamb cuts,
Bacon, Frankfurters, Sausage, Smoked Whole Ham

A

6-12 months, 3-4, 1-3, 6, 3-4, 6-9

1, 1-2, 1-2, and 1-2

70
Q

Meat is safe for 6 to 8 hours unless the temperature rises above 40 degrees F for more than 2 hours meat in the freezer is safe for 2 days
If freezer is at full capacity

A

After a power outage

71
Q

Can cause some deterioration of quality (meat could lose juiciness)

A

Re-Freezing Meat

72
Q

are required by the USDA on all labels of raw meat and poultry products and are regulated by FSIS

A

Safe handling instructions

73
Q

Is the spread of pathogenic bacteria from one surface to another, one surface to a person, or person to person .

A

Cross contamination

74
Q

Three ways to defrost meat

A

Refrigerator, cold water, microwave oven

75
Q

2 things to remember before cooking meat

A

1.Remember timetables based on the meat at refrigerator temperature
2. Make sure meat has not reached
Room temp

76
Q

___________ should not be too high can increase shrinkage and cooking loss, and decrease tenderness and juiciness if too high, can also cause overcooking

A

Cooking temp

77
Q

Is the temperature of meat in the center of the thickest portion if the cut

A

Internal temperature

78
Q

Internal temp of ground meat is ________

A

160 degrees

79
Q

Internal temps for RARE, MEDIUM RARE, MEDIUM, WELL DONE

A

125, 130, 140, 160

80
Q

Internal temps of roasts, steaks, chops

Hams

A

145 and 145 before serving

81
Q

Contributes to the final taste of cooked meat

A

Browning of meat

82
Q

Browning is affected by

A

Amount of fat in meat , dryness of meat and meat surface, distance of meat from heat source, cooking temperature, and cooking time

83
Q

Used for more tender higher quality cuts and ground products

A

Dry cooking methods

84
Q

Used for less tender cuts or those with large amounts of connective tissue

85
Q

Dry cooking methods

A

Broiling, convection oven cooking, deep fat frying, grilling, pan broiling, pan frying, roasting, smoking, stir frying

86
Q

Uses heat from gas flames or electric coils in a oven ( for tender steaks and chops at least 3 quarters to 1 inch in thickness)

87
Q

Uses heated air circulated around the meat by a fan (tender cuts or beef, pork, and lamb

A

Convection oven cooking

88
Q

Immerses meat completely in hot fat ( 350-360 degrees F) requires the use of a thermometer to monitor
Fat temperature

A

Deep Fat Frying

89
Q

Similar to broiling, can be accomplished using hot coals gas or infrared flames ( steaks chips and ground meat patties)

90
Q

Is accomplished by placing meat in a heavy preheated non stick skillet and cooking uncovered, turning only once ( meat patties, steaks, and chops less than 1 inch thick)

A

Pan Broiling

91
Q

Browns both sides, uses a small amount of fat in a skillet at moderate temperature ( for thinner sliced meats)

A

Pan frying

92
Q

Should be conducted in the shallow roasting pan, without covering the meat enables the meat to be held in the oven for up to 4 hours before eating

93
Q

Uses a smoker or covered grill and fragrant woods and spices( 225-350 degrees F) uses two thermometers

A

Smoking meats

94
Q

Uses a small amount of fat in a very hot skillet combines meat with large amount of vegetables stirred constantly

A

Stir frying

95
Q

Is quick and easy but may result in different cooked texture in comparison to other cooking methods

A

Microwaving

96
Q

Bacon is microwaved ______ to ________ secs

Frankfurters are usually _____ to _____ secs and an internal temp of _______ degrees

A

40, 60
30, 60
160

97
Q

Involves adding liquid to the container in which meat is cooked or allowing the meat to cook in it’s own juices

A

Moist cooking methods

98
Q

2 moist cooking methods

A

Braising and stewing

99
Q

Is recommended for smaller pieces of less tender cuts of meat
Covers meat with liquid and cooking
Extensively usually with vegetables

100
Q

Is a term for chemically altered meat through cooking, curing, drying, or a combination

A

Processed meats

101
Q

Processed meats are

A 
Fresh/dried sausages
Cold cuts
Hams
Bacon
Frankfurters
Canned meat products
102
Q

Also known as luncheon meats
Contain only skeletal meats unless
Stated on label
Variety of meats ( heart, liver, other meat sources)

103
Q

Fat content may not exceed 30 % by weight

If more than 10% water added by weight must be labeled imitation

A

Frankfurters

104
Q

Defined as the edible muscle tissue of an animal attached to the bone

A

Skeletal meat

105
Q

Examples of skeletal meat

A

Shoulder, brisket, rack, and pork belly

106
Q

Any substance with the intended use of directly or indirectly or otherwise affecting the characteristics of any food

A

Food additives

107
Q

Performed specific functions flavoring, coloring, preserving, extending, and of improving or maintaining a food’s natural appeal
Retards oxidation,

A

Food Additives

108
Q

Are compounds which absorb oxygen reducing or preventing the oxidation of food
Use to prevent rancidity

A

Antioxidants

109
Q

Antioxidants commonly used in US

A

Butylated hydroxyanisole and butyl acted hydroxytoluene

110
Q

Used as a curing accelerator in combination with other curing agents to fix color at a faster rate or preserve color during storage

A

Absorbic acid

111
Q

Two curing additives

A

Sodium nitrite potassium nitrate

112
Q

Responsible for the taste of a product

113
Q

Naturally occurring spices

Examples are _______

A

Natural flavors

Garlic, celery, onion, and parsley

114
Q

Any flavoring not an extract or naturally occurring flavor

Examples

A

Synthetic

Artificial sweeteners

Some smoke flavorings

115
Q

Papain is from _______ Bromelain and ficin are from _________ plant enzymes that are apart of _______________

A

Papaya, pineapple, meat tenderizes

116
Q

Is used to retard mold growth on the outside of dried sausages

A

Potassium sorbate

117
Q

Are bacteria used for fermentation to create flavor and impact certain properties in processed meats

A

Starter cultures

118
Q

Extracted proteins from ______, aid in binding lean and fat for improved product texture

A

Soybeans ( Isolated Soy Proteins)

119
Q

Found naturally in soybeans, corn, and eggs, aids in maintaining an emulsion in mixes ( nerve tissues)

120
Q

Derived from fats serve to keep ingredients and seasonings evenly distributed throughout a mix

A

Mono and Di glycerides

121
Q

Increase water holding capacity in bacon and ham to reduce free juices during processing resulting in a juicer final product commonly sodium phosphate

A

Phosphates

122
Q

Used to dissolve curing ingredients facilitate mixing and give products a characteristic texture and appearance cannot exceed 10 percent of product by weight

123
Q

Is the responsibility of producers, processors, and the consumer can be managed to reduce the incidence of food borne Illness and infection

A

Food safety

124
Q

Is a program adopted by most commerical food processors to control hazards in food processing
Identifies critical points where contamination occurs in a product and presents solutions

125
Q

HACCP is composed of ________ principles

126
Q
  1. Conduct a hazard _______
  2. Identify critical control _______
  3. Establish critical control point ________ requirements
  4. Establish critical ______ for each critical control point
A
  1. Analysis
  2. Points
  3. Monitoring
  4. Limits
127
Q
  1. Establish ______ actions
  2. Establish _______ keeping procedures
  3. Establish procedures for verifying the HACCP system is ______ as intended
A
  1. Corrective
  2. Record
  3. Working
128
Q

Ways to minimize food borne bacteria

Hint Cook.Past.Can. Free. I. PS.H Press. Acid

A

Cooking Pasteurization Canning

Freezing Irridation Proper storage temp. high Pressure Treatment Acidification

129
Q

Involves exposing food to a source of ionizing energy involves gamma rays, machine generated electrons, and x rays

A

Irradiation

130
Q

Proper storage temperatures
Below ________ degrees Fahrenheit for cold products

Above _______ degrees Fahrenheit for hot products

131
Q

The Temperature danger zone is between _______ and __________ degrees Fahrenheit bacteria thrive in anywhere between these temperatures

132
Q

Food borne illness is cause by

  1. _______ food, 2. Temp. ________,
  2. Cross-___________, 4. _________ procedures 5. _____________ after cooking
A
  1. Mishandling 2. Abuse 3. Contamination 4. Improper 5. Contamination
133
Q

Vulnerable people to food borne illnesses are ___________, _____________, And
__________,
Also individuals with ____________ immune systems ( AIDS Cancer Diabetes Liver Disease)

A

Senior Citizens, Pregnant Women, Young Children

134
Q

Food borne illness can be a food infection or __________

A

Food intoxication

135
Q

Common food borne bacteria are

A

Botulism, staphylococcal, perfringens, Salmonellosis, Listeriosis, Trichiniosis, E. coli

Meat Science (1 decks)

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