Meat Science Labs Flashcards
Away from back
Ventral
Back
Dorsal
HCW/Live Weight
Dressing Percent
Towards the Tail
Posterier
Towards the middle
Medial
Away from the middle
Lateral
KPH includes
Kidney, Pelvic, Heart
Type of fat under skin
Subcutaneous Fat
What is Seam Fat (interstates)
Intermuscular
What type of fat is marbling?
Intramuscular
Cooking time for Beef, Pork, Lamb and Veal
160
Cooking Temp for Chicken and Turkey and Leftovers
165
Cooking temp for precooked Ham
140
Cooking Temp for Fresh beef, pork, lamb
145 with a 3 minute break
What does HACCP stand for?
Hazard Analis Critical Control Points
What year was the meat inspection Act?
1906
Year of Humane Slaughter Act?
1958
Mandatory Seafood Inspection
1991
Mandatory Nutrition Labeling
1994
HACCP year
1997-2000
What are the Quailty grades in Chicken?
A,B,C
Parts of a chicken used for meat
No primal cuts- Legs, Thighs, Drumstick, Breast, Wings, Back
What is a chicken tender?
Strips of breast
What is Chicken tenderloin?
Muscle sits under the breast on sternum