Meats Test

Question 1

What does a body condition score estimate?

Answer 1

Condition of muscling and fat development.

Question 2

To form quarters of beef carcass, the carcass is split where?

Answer 2

12th and 13th rib.

Question 3

What is the first step of the slaughter process?

Answer 3

Immobilization.

Question 4

Per pound, which of the pork primal cuts is most valuable?

Answer 4

Belly

Question 5

A beef animal that is considered to be thin, have no obvious body fat, and be 210 pounds underweight would receive what body condition score?

Answer 5

3

Question 6

The acronym “URMIS” stands for what?

Answer 6

Uniform Retail Meat Identity Standards.

Question 7

Onset of rigor typically takes how long in pork?

Answer 7

30 minutes to 3 hours

Question 8

In the slaughtered process, the viscera consists of what?

Answer 8

Organs, heart, lungs

Question 9

A proportion of live weight that ends up as carcass is referring to what term?

Answer 9

Dressing%

Question 10

Beef primal cuts

Answer 10

Chuck, rib, flank, shank, brisket, plate, lion, hip, sirloin

Question 11

A pig considered very thin, backbone very prominent, and ribs and bone structure have no fat cover would receive a body condition score of what?

Answer 11

1

Question 12

How long are lamb carcasses usually cooled before fabrication begins?

Answer 12

18-24 hours

Question 13

The term “stuck” refers to what?

Answer 13

Bleeding out

Question 14

Lamb considered to have fat accumulations over the tail head and its loin eye muscle full with fat cover would receive a body condition score of what?

Answer 14

4

Question 15

Which lamb primal cuts makes up most of the carcass weight?

Answer 15

Leg

Question 16

What does the term “rigor mortis” mean?

Answer 16

Stiffness after death

Question 17

What is the major muscle in the rib primal cut?

Answer 17

Longisimous dorsi

Question 18

Aging improves what two things?

Answer 18

Preserving it makes it more tender and flavorful.

Question 19

What year and by whom was URMIS created?

Answer 19

1973 by national cattlemen beef association

Question 20

The pounds of fat free lean equation gives us an estimate of what?

Answer 20

Fat muscling

Question 21

Do all carcasses that are being sold for human consumption have to be inspected?

Answer 21

Yes

Question 22

An animals age is determined by what?

Answer 22

Maturity of carcass on bones

Question 23

The beef rib primal accounts for what percentage of the carcass weight?

Answer 23

10%

Question 24

How are lamb carcasses usually sent to the cooler?

Answer 24

Whole

Question 25

Yield grades are an estimate of what?

Answer 25

% of boneless, closely trimmed retail cuts.

Question 26

What is post-mortem inspection?

Answer 26

Inspection following death

Question 27

What is hot carcass weight?

Answer 27

Combo weight of two sides of carcass after processing

Question 28

What is the difference between a T-bone and porter house steak?

Answer 28

T-bone: major less than 2 inches

Porter house: major greater than 2 inches

Question 29

What are quality grades?

Answer 29

Prediction of he eating quality of the meat when properly prepared

Question 30

Which retail cut is considered the most tender?

Answer 30

Tender loin

Question 31

What are examples of value added meat products?

Answer 31

T.v. Dinners, chicken nuggets, beef jerkey

Question 32

What are examples of packaging/preservation methods of meat products?

Answer 32

Canning, smoking, freezing, vacuum seals

Question 33

HCW=

Answer 33

Side 1 + side 2

Question 34

DP=

Answer 34

HCW/ Live weight