Meats Test Flashcards
What does a body condition score estimate?
Condition of muscling and fat development.
To form quarters of beef carcass, the carcass is split where?
12th and 13th rib.
What is the first step of the slaughter process?
Immobilization.
Per pound, which of the pork primal cuts is most valuable?
Belly
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?
3
The acronym “URMIS” stands for what?
Uniform Retail Meat Identity Standards.
Onset of rigor typically takes how long in pork?
30 minutes to 3 hours
In the slaughtered process, the viscera consists of what?
Organs, heart, lungs
A proportion of live weight that ends up as carcass is referring to what term?
Dressing%
Beef primal cuts
Chuck, rib, flank, shank, brisket, plate, lion, hip, sirloin
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?
1
How long are lamb carcasses usually cooled before fabrication begins?
18-24 hours
The term “stuck” refers to what?
Bleeding out
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?
4
Which lamb primal cuts makes up most of the carcass weight?
Leg
What does the term “rigor mortis” mean?
Stiffness after death
What is the major muscle in the rib primal cut?
Longisimous dorsi
Aging improves what two things?
Preserving it makes it more tender and flavorful.
What year and by whom was URMIS created?
1973 by national cattlemen beef association
The pounds of fat free lean equation gives us an estimate of what?
Fat muscling
Do all carcasses that are being sold for human consumption have to be inspected?
Yes
An animals age is determined by what?
Maturity of carcass on bones
The beef rib primal accounts for what percentage of the carcass weight?
10%
How are lamb carcasses usually sent to the cooler?
Whole
