Meat Science Labs Flashcards

1
Q

Away from back

A

Ventral

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2
Q

Back

A

Dorsal

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3
Q

HCW/Live Weight

A

Dressing Percent

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4
Q

Towards the Tail

A

Posterier

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5
Q

Towards the middle

A

Medial

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6
Q

Away from the middle

A

Lateral

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7
Q

KPH includes

A

Kidney, Pelvic, Heart

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8
Q

Type of fat under skin

A

Subcutaneous Fat

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9
Q

What is Seam Fat (interstates)

A

Intermuscular

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10
Q

What type of fat is marbling?

A

Intramuscular

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11
Q

Cooking time for Beef, Pork, Lamb and Veal

A

160

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12
Q

Cooking Temp for Chicken and Turkey and Leftovers

A

165

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13
Q

Cooking temp for precooked Ham

A

140

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14
Q

Cooking Temp for Fresh beef, pork, lamb

A

145 with a 3 minute break

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15
Q

What does HACCP stand for?

A

Hazard Analis Critical Control Points

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16
Q

What year was the meat inspection Act?

17
Q

Year of Humane Slaughter Act?

18
Q

Mandatory Seafood Inspection

19
Q

Mandatory Nutrition Labeling

20
Q

HACCP year

21
Q

What are the Quailty grades in Chicken?

22
Q

Parts of a chicken used for meat

A

No primal cuts- Legs, Thighs, Drumstick, Breast, Wings, Back

23
Q

What is a chicken tender?

A

Strips of breast

24
Q

What is Chicken tenderloin?

A

Muscle sits under the breast on sternum

25
What muscle replaces the psous major on a chicken
interpectoral
26
Who initiated the Humane Slaughter?
Hubert Humphrey
27
When was the Humane bill refused by the USDA?
1955
28
What religious settings do not allow for stunning/
Hullava (Muslim) and Kosher (Jewish)
29
What year did the Humane Slaughter cover all facilities?
1978 however it wasn't truly enforced until the 90s
30
What are the two types of plants?
State and National