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Intro to Meat Science > Meat Science Labs > Flashcards

Meat Science Labs Flashcards

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Biology 101 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?

A

1906

17
Q

Year of Humane Slaughter Act?

A

1958

18
Q

Mandatory Seafood Inspection

A

1991

19
Q

Mandatory Nutrition Labeling

A

1994

20
Q

HACCP year

A

1997-2000

21
Q

What are the Quailty grades in Chicken?

A

A,B,C

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
Q

What muscle replaces the psous major on a chicken

A

interpectoral

26
Q

Who initiated the Humane Slaughter?

A

Hubert Humphrey

27
Q

When was the Humane bill refused by the USDA?

A

1955

28
Q

What religious settings do not allow for stunning/

A

Hullava (Muslim) and Kosher (Jewish)

29
Q

What year did the Humane Slaughter cover all facilities?

A

1978 however it wasn’t truly enforced until the 90s

30
Q

What are the two types of plants?

A

State and National

Intro to Meat Science (3 decks)

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