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Final Exam Meats > Meats Final Exam > Flashcards

Meats Final Exam Flashcards

1
Q

T/F: A “downer” beef animal is condemned during Antemortem Inspection

A

True

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2
Q

T/F: Because the sciatic nerve is a problem for the Jewish consumer, the cuts from the forequarters are forbidden to be consumed

A

False: sciatic nerve and adjoining blood vessels can’t be eaten–> process of removal is time consuming and not cost effective so most american slaughterers sell hind quarters to non-kosher butchers

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3
Q

T/F: Current name of the law for meat inspection is the Federal Meat Inspection Act (FMIA)

A

True

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4
Q

T/F: Fasciola hepatica affects the liver of cattle

A

True

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5
Q

T/F: Meat inspectors identify meat as healthy (no disease), sound (clean,sanitary), wholesome (not adulterated), and properly labeled (it is what it says it is).

A

True

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6
Q

T/F: One of the functions of meat inspection is to prevent false labeling

A

True

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7
Q

T/F: Processed products inspection requires inspectors to be fully informed of recipes and manufacturing processes to prevent adulteration, false labeling, and to assure sanitary handling.

A

True

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8
Q

T/F: Talmadge-Aiken Agreement plants are federally inspected plants staffed by state-employed personnel.

A

True

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9
Q

T/F: The National Beef Quality Audits have shown that carcass weights and ribeye areas have remained relatively the same over the past three decades.

A

False: carcass weights are approximately 100 lbs heavier than they were 30 years ago (759 to 861) and ribeye areas have increased by an inch (12.9 to 13.9)

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10
Q

T/F: The passages “Do not cook a young goat in its mother’s milk” have profound impacts on the food industry and on the Jewish consumer because of its interpretation that meat and milk cannot be consumed at the same time.

A

True

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11
Q

T/F: The problem with Listeria monocytogenes is that it can grow at refrigeration temperatures

A

True

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12
Q

T/F: The top “Shares of preference for relative importance of quality factors for steer and heifer beef for the Retailer, Food Service, and Further Processor segments in the National Beef Quality Audit- 2016 were “Food Safety” and “Eating Quality.”

A

True

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13
Q

Under Facilities Construction and Operational Sanitation, plants must be constructed so that they are (1) clean (and can be cleaned), and (2) do not contribute to hazards in meat

A

True

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14
Q

USDA has laboratories or contracts with laboratories (privately owned) to perform chemical residue tests on meat as one example of the activities they do

A

True

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15
Q

USDA meat grading is a voluntary process, whereas USDA meat inspection is mandatory

A

True

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16
Q

Upton Sinclair’s book that helped pass the Meat Inspection Act of 1906

A

The Jungle

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17
Q

This inspection of the head, viscera, and carcass proceeds simultaneously with slaughter and dressing

A

Postmortem

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18
Q

The act that is called the “Equal To” law

A

Wholesome Meat Act of 1967

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19
Q

Term used to describe items that may contain the Bovine Spongiform Encephalopathy (BSE) agent and must be removed from cattle during slaughter/processing

A

Specified Risk Material

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20
Q

Temporary designation used in Postmortem Inspection

A

U.S. Retained

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21
Q

Recommended area for cattle brands to prevent loss of value

A

Butt

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22
Q

Producer-related defect that is caused by giving shots in the muscle

A

Injection Site Lesions

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23
Q

Performed before slaughter, provides for easier pelt removal

A

Free access to water

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24
Q

Performed before slaughter, helps to make evisceration easier

A

Fasting for 12-24 hours before slaughter

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25
Q

Number one cause of condemnations during Antemortem

A

Deads

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26
Q

Number one cause of bruising in cattle

A

Crowding

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27
Q

Liver condition caused by persistent rumenitis

A

Liver abscesses

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28
Q

In Kosher, soaking and salting is to remove this forbidden item in meat

A

Blood

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29
Q

For Jews, observance of this time requires avoiding leavening agents and other similar products, which impacts food manufacturers

A

Passover

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30
Q

Current law that prescribed how animals are to be handled and stunned before slaughter

A

Humane Methods of Slaughter Act (1978)

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31
Q

Common name for the cysts caused by Cysticercus bovis

A

Beef measles

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32
Q

Common name for muscle that has “muscular steatosis

A

Calloused Muscle

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33
Q

Chemical compound used to stun hogs

A

Carbon Dioxide

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34
Q

Cattle by-product damaged by branding, mud/urine, and biting/sucking insects

A

Hide

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35
Q

Assures that a previously acceptable cut, carcass or product has not become sour, rancid, tainted or adulterated

A

Reinspection privilege

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36
Q

Foodborne pathogen that is the most commonly reported cause of foodborne illness

A

Salmonella

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37
Q

Foodborne pathogen that is the leading cause of diarrhea in the United States

A

Campylobacter jejuni

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38
Q

Recommended minimum cooking temperatures for non-ground meat cuts (beef, pork, and lamb.)

A

145F

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39
Q

Approved method of disposing U.S. Condemned products

A

Rendering, Tanked, Incinerated, Chemically Denatured, Frozen (ALL OF THE ABOVE)

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40
Q

Allows for evisceration and identification of pluck and viscera while carcasses move on chain

A

Moving top viscera table

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41
Q

Allows for splitting carcasses while they are moving on the rail

A

In-motion, side-moving platform

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42
Q

Foodborne pathogen that is called the “cafeteria germ.”

A

Clostridium perfringens

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43
Q

Recommendations for storage and reheating of foods include, but are not limited to:

A

Keeping hot foods hot (at or above 140F) and cold foods cold (at or below 40F), Dividing large leftover portions of cooked foods for storage in shallow pans before cooling in the refrigerator, Heating leftovers and ready-to-eat food such as hot dogs to at least 160F before serving

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44
Q

Statistical sampling plan to determine the cleanliness of all carcasses processed

A

SSOP or Sanitation Operating Procedures

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45
Q

Type of stunning that can cause problems with broken bones and blood splash

A

Electrical

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46
Q

Unclean animal for both the Jewish and Muslim consumer

A

Swine

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47
Q

For swine, sticking position that reduces stun-to-stick interval: pale, soft, and exudative (PSE’s); and bruising

A

Horizontal

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48
Q

Custom slaughters-processors of farm animals for farmers and game animals for hunters

A

Talmadge-Aiken Agreement

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49
Q

Number one cause of postmortem condemnations for cows

A

Malignant Lymphoma

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50
Q

Number one reason for refusing entry to foreign product

A

Contamination

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51
Q

T/F: A steak with 32% collagen solubility would be more tender than a steak with 16%

A

True (more collagen=more tender)

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52
Q

T/F: A steak with a sarcomere length of 2.1 um would be more tender than a steak with 2.9 um

A

False (bigger sarcomere=more tender)

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53
Q

T/F: Belew et. al. (2003) showed that “Very Tender” muscles included at least these four muscles: M. psoas major, M. infraspinatus, M. spinalis thoracis, and M. serratus ventralis thoracis

A

True

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54
Q

T/F: Bos taurus breeds have lower calpastatin levels that Bos indicus breeds

A

True

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55
Q

T/F: Cryovac brand abuse resistance bags such as the Cryovac bone guard bags are used for bone-in cuts to help prevent bones from puncturing the bags.

A

True

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56
Q

T/F: IBP Cattle-Pak was the seven-box style of boxed beef where there were two boxes of rounds, two boxes of loins, two boxes of chucks, and one box of ribs that were sold as a unit =

A

True

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57
Q

T/F: In general, the higher the grade of beef (e.g., the more marbling), the more tender it will be

A

True

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58
Q

T/F: Lean finely textured beef is a reclaimed product from blood

A

False: it is a product from fat

59
Q

T/F: McKenna et. al. (2005) showed that the M. longissimus lumborum was a “High” color stability muscle, whereas the M. psoas major was a “Very low” color stability muscle

A

True

60
Q

T/F: Muscle is a contractile unit made up of connective tissue, muscle fibers, and intramuscular fat

A

True

61
Q

T/F: Packaging meat in polyvinyl chloride (PVC) overwrapped rigid plastic trays is the historic way that most beef, pork, and lamb has been packaged for the retail marketplace.

A

False: it is foam trays not plastic

62
Q

T/F: Purple is the color of meat when oxymyoglobin is present

A

False: it is red, purple is deoxymyoglobin

63
Q

T/F: Salt-soluble, heat-coagulable proteins (SSHCP) are collagen, elastin, and reticulin

A

False: actin, myosin, and actomyosin

64
Q

T/F: The Actomyosin Effect for tenderness is related to the amount and distribution of marbling

A

False:

65
Q

T/F: The higher the degree of doneness that steaks are cooked, the more tender they are

A

False

66
Q

T/F: The muscle cell is the smallest completely functional unit in the muscle

A

True

67
Q

T/F: The rank order in age class, from youngest to oldest, is veal, beef, calf

A

False: veal, calf, beef

68
Q

T/F: The shearlings 4 pelt is the most valuable lamb pelt

A

False: The least valuable

69
Q

T/F: The system of master packaged PVC-overwrapped steaks/roasts uses a gas mixture of 60% nitrogen, 39.6% carbon dioxide, and 0.4% carbon monoxide

A

True

70
Q

T/F: You would expect that a 1,200-pound live steer will yield about 1,200 pounds of ribeye steaks

A

False

71
Q

By-product used to make industrial oils, lubricants, soap, and glycerin

A

Inedible tallow

72
Q

Compound present at the free binding site of metmyoglobin

A

OH

73
Q

Edible portion of domestic mammals used for food

A

Meat

74
Q

In living animal, serves to produce energy and convert it to work

A

Muscle

75
Q

In sausage manufacturing, term used to describe the relative amount of SSHCP in a meat

A

Binding Index

76
Q

In vacuum packaging, helps bag conform to the surface of the meat to reduce flex cracks

A

Heat-shrink

77
Q

Maximum amount of sodium nitrite for regular bacon

A

120 ppm
For dry-cured bacon= 200

78
Q

Name for the youngest classification of bovine

A

Veal

79
Q

Oldest and slowest way of curing meats

A

Dry Curing

80
Q

Packaging category that uses either Hi-Ox or Low-Ox systems

A

Modified atmosphere packaging

81
Q

Packaging system where individual steaks, chops, roasts are placed on trays vacuum packaged with roll stock machine where top film forms over the contour of the cut

A

Vacuum skin package (VSP)

82
Q

Retailer that led the growth in case-ready packages meat

A

Walmart

83
Q

Sold as aphrodisiacs in the Far East

A

gall stones

84
Q

Type of cookery that converts collagen to gelatin

A

moist-heat

85
Q

Vitamin that can be fed to cattle to reduce oxidation of meat

A

Vitamin E

86
Q

Product name when PFF value is the highest

A

Common and usual

87
Q

By-product used for cancer and AIDS research

A

Fetal blood

88
Q

Congealing or solidification point of the fatty acids in fat

A

Titer

89
Q

Defined as a meat that is chopped, seasoned, and formed into a symmetrical shape

A

Frankfurter

90
Q

Endogenous enzymes that work on the Z-lines

A

Calpains

91
Q

Cause of gelling out and curling defects in frankfurter manufacturing

A

Overchopping

92
Q

In the living animal, provides support and rigidity

A

Skeleton

93
Q

In meat curing, serves as an antimicrobial

A

Salt

94
Q

Most valuable cattle hide due to presence/absence of branding

A

Native

95
Q

Name of skin from the unborn calf

A

Slunk skin

96
Q

Of the L,a,B*, which is the measure of green to red?

A

A*
L- black-white
B- yellow-blue

97
Q

Present-day ingredient for “uncured” meat that serves as a natural source of Vitamin C and is used to speed up the curing reaction

A

Cherry powder

98
Q

Process whereby sarcomeres shorten due to cold-induced nervous response

A

Cold-shortening

99
Q

Uses electricity to tenderize beef

A

Electrical stunning

100
Q

T/F: The problem with sex occurs when animals are marketed before they reach puberty

A

False: after they reach puberty

101
Q

T/F: The National Consumer Retail Beef Study led to the Good grade being renamed Select

A

True

102
Q

T/F: The National Consumer Retail Beef study found that consumers wanted taste fat, not waste fat

A

True

103
Q

T/F: One of the greatest points made in the Appraisal of Market Animals section on Age is that not all species are equally effected

A

True

104
Q

T/F: Old cows are discounted compared to young heifers because they have white-colored fat

A

False: yellow-colored

105
Q

T/F: Long-bodied, tall stretchy animals are more muscular and/or yield higher percentages of steaks from certain areas of the carcass

A

False

106
Q

T/F: As some point and with the inherent growth potential of the specific animal involved, the proportions of muscles, bone, and fat are optimal

A

True

107
Q

T/F: As muscling increases, retail cut yield increases

A

True

108
Q

T/F: As fatness increases, retail cut yield increases

A

False

109
Q

T/F: Americans actually eat 4.6 ounces of meat per day

A

False: 2.5

110
Q

T/F: A pen of cattle produced 50% YG3, 25% YG4, and 25% YG5 would likely be a violation of Do Not Hold

A

True

111
Q

T/F: Cuts such as the beef eye of round roast, top round steak, and pork tenderloin are examples of low-fat products

A

True

112
Q

T/F: Lean beef can be as effective in lowering serum cholesterol as chicken/fish

A

True

113
Q

T/F: For sleep time (anesthetic), fat hogs sleep longer than lean hogs

A

False: fat hogs sleep Less

114
Q

T/F: For an animal to be considered meaty, it must be muscular and lean

A

True

115
Q

T/F: Charolais cattle tend to have predominately red muscle fibers

A

False: Angus have red

116
Q

T/F: Boars have higher cutability than barrows and barrows have higher cutability than gilts

A

False: boars>gilts>barrows

117
Q

T/F: Weight and sex are easily described, but age, fatness, and muscling have endless combinations

A

True

118
Q

T/F: To predict cutability, we need to know amount of subcutaneous fat and amount of muscle

A

True

119
Q

T/F: There is no measure of internal fat for pork and lamb cutability grading

A

True

120
Q

Highest palatability grade for lamb

A

Prime

121
Q

Highest (best) cutability grade for beef

A

YG 1

122
Q

Fat depot that is the lowest priority for nutrient utilization

A

Intramuscular

123
Q

Demonstrates the minimum fat needed for taste and the maximum fat to meet diet/health guidelines

A

Window of acceptability for marbling

124
Q

Breed of cattle with high bone content

A

Holstein

125
Q

Body area that is the lowest priority for nutrient utilization

A

rib & loin

126
Q

Acceptability problem with young ewes compared to wethers

A

Yearling mutton

127
Q

Which would be fatter, a pork carcass with a HIGH or Low ToBEC reading?

A

Low

128
Q

Term for fat that is in excess and must be trimmed from the carcass or cuts

A

Trimmable Fat

129
Q

Number one factor related to the foods that consumers choose

A

Palatability

130
Q

Measures gamma radiation to measure muscle

A

K40

131
Q

Uses camera+computer+digitizer to predict carcass composition and is a common way that beef carcasses are being graded today

A

VIA

132
Q

Tissue with the highest priority of nutrient utilization in living animal

A

Head & Nervous

133
Q

Last area for muscle development in living animal

A

Rib-loin junction

134
Q

Region of the heifer carcass that is in higher proportion than steers

A

Flank

135
Q

Uses high-frequency sound waves to predict composition

A

Ultrasound

136
Q

Reasons why heifers have lower dressing percentages than steers

A

Pregnancies

137
Q

Violation of this concept results in decreased rate of gain, decreased feed efficiency, and undesirable carcass composition

A

Do Not Hold

138
Q

Which would be leaner, a beef carcass with a High or Low specific gravity reading?

A

High

139
Q

Makes up 56% of total muscle weight of cattle of very different shapes and appearance

A

Expensive muscle group

140
Q

Sex-class of beef with tenderness problem

A

Bullock

141
Q

Gives firmness and appearance to cuts

A

Fatness

142
Q

Only problem with this species with advancing age is they get fatter

A

Swine

143
Q

Beef is an excellent source of which nutrients?

A

Protein, B6, B12, Zinc, Iron, Phosphorus, Niacin, Riboflavin, Selenium, Choline

Final Exam Meats (1 decks)

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