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Meat Grading > Module 2 > Flashcards

Module 2 Flashcards

1
Q

must be used for working tables, meat hooks (at least their parts contact in meat), blades of knives, saws, cleavers and axes.

A

stainless steel

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2
Q

are useful materials in the meat industries as they are non-corrosive. Those materials should however not be in direct contact with meat, as they are not sufficiently smooth or may release unwanted substances.

A

Galvanized steel or food-grade aluminium

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3
Q

are used for many types of meat containers and for handles of knives and other hand tools, for cutting boards and some internal parts of meat processing equipment such as washers, parts of valves etc.

A

Food grade synthetic materials

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4
Q

refers to the edible part of the carcass including offal derived from food animal.

A

meat

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5
Q

refers to all conditions and measures necessary to ensure the safety and suitability of meat at all stages of the food chain.

A

meat hygiene

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6
Q

is the assurance that meat will not cause harm to the consumer when it is prepared and/or eaten by the consumer.

A

meat safety

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7
Q

To prevent access of unauthorized persons, the public, dogs and other animals fencing must be erected around the slaughterhouse area.

A

Perimeter Fencing

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8
Q

Pests (insect, rodents and birds) should be controlled to prevent their access to slaughterhouses, production areas and storage departments.

A

pest control

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9
Q

The most effective way to control rats is to separate them from food supplies forcing the rats to migrate in search of food thus depressing the reproduction rate. This can only be done through careful management of hygiene standards in food production.

A

rodent control

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10
Q

to prebait which overcomes most problems of shyness and avoidance when baiting

A

chemical control

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11
Q

The rodenticides used as baits can be divided into two main types:

A

*multiple dose of chronic chemicals
*single-dose (acute) rodenticides

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12
Q

The best known method of physical control is traps. Trapping is of special importance in an environment where food is produced, handled or stored because poisonous baits cannot be used for safety reasons.

A

physical control

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13
Q

The best control is to prevent the birds from having access to buildings

A

bird control

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14
Q

The programme can be divided into the following subroutines in which cleaning and sanitation monitoring record in every areas should be provided:

A
  1. Clearance for cleaning
  2. Assembling for cleaning
  3. Removal of solid waste
  4. Pre-rinsing with water
  5. Application of detergent
  6. Rinsing
  7. Disinfection
  8. Post rinsing
  9. Post treatment
  10. Disassembling after cleaning
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15
Q

This could be a subroutine of the cleaning programme or a subroutine in processing and it will be necessary to establish which one it is.

A

Clearance for cleaning

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16
Q

consists of preparing solutions of detergents and disinfectants and maintenance and/or preparation of cleaning materials and equipment

A

Assembling for cleaning

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17
Q

Where there are large amounts of solid waste, it should be removed before water is used in the area.

A

removal of solid waste

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18
Q

The purpose of prerinsing is:

A
  • to prevent drying of the soil on the surfaces and to moisten the soil and the surfaces
  • to loosen and collect a small amount of solid waste.
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19
Q

can be carried out with water supplied from a water hose (water tap) or from a low pressure cleaner.

A

Prerinsing with water

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20
Q

The purpose of applying detergent is

A

to decompose and loosen the soil from surfaces and prevent the soil already loosened redepositing.

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21
Q

The choice of detergent depends on:

A
  • type of soil
  • hardness of water
  • type of surfaces
  • system for application of detergent
  • remaining cleaning programme
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22
Q

Decomposed and suspended soil and detergent residues should be removed by rinsing with water.

A

rinsing

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23
Q

The optimal water temperature for rinsing will depend on:

A
  • which detergent has been used
  • which types of soil have to be removed
  • which surfaces have to be cleaned
  • which amounts of water are available
  • which cleaning system is used
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24
Q

The purpose of disinfection …

A

is destruction of microorganisms by the use of chemical

25
Q

Choosing the correct disinfectant and method will depend on:

A
  • surface materials
  • type of processing area
  • remaining cleaning programme
  • disinfection method
26
Q

To avoid residues of disinfectants on surfaces and to counteract corrosion post rinsing after the disinfection procedure may be required.

A

post rinsing

27
Q

It may be necessary to apply oil (edible oil) on surfaces such as cast iron to avoid the corrosive effect of detergents and disinfectants.

A

post treatment

28
Q

will depend on the equipment and methods used for cleaning, but will always include clearing and cleaning of the equipment used for the cleaning process.

A

Disassembling after cleaning

29
Q

Meat butchers/meat handlers must take all necessary steps to prevent the contamination of meat by maintaining a high degree of personal cleanliness that include, but not limited to the following:

A

i. Taking a bath before attending to work;
ii. Wearing clean Personal Protective Equipment (PPE)
iii. Keeping nails trimmed, clean and without nail polish; and
iv. No wearing of jewelries/accessories and application of perfumes.

30
Q

Steps in hand washing:

A

1.) Wet hands with potable water
2.) Soap, lather and scrub all parts of the hands, fingers and wrists
3.) Rinse and dry

31
Q

Wash hands frequently to prevent contamination of meat, including but not limited to the following:

A

1.) Before, during and after work;
2.) Immediately after using the toilet;
3.) After coughing and sneezing;
4.) After contact with dirty objects, abnormal animal/carcasses and materials, and animal wastes;
5.) Before and after smoking and eating

32
Q

Personal Hygiene Practices:
(B.K.B.C.W.W.I)

A
  1. Bath daily with soap and water;
  2. Keep fingernails short and clean;
  3. Brush teeth after meals;
  4. Clean nose and ears regularly;
  5. Wear clean and adequate clothing;
  6. Wash their hands frequently and properly; and
  7. If they are sick, call the workplace and follow company policy.
33
Q

to prevent contamination inside the slaughtering area, all personnel shall refrain from the following, but not limited to:

A
  1. Smoking
  2. Drinking
  3. Spitting
  4. eating
  5. Sneezing over carcass
  6. Urinating in the slaughtering area
  7. Loitering and littering
34
Q

The red pigment that provides the characteristic colour of meat is called

A

myoglobin

35
Q

it transports oxygen in the tissues of the live animal

A

haemoglobin

36
Q

is the oxygen reserve for the muscle cells or muscle fibres

A

myoglobin

37
Q

is needed for the biochemical process that causes muscle contraction in the live animal.

A

oxygen

38
Q

is one of the most important factors of meat quality both from the consumer and processor point of view.

A

water holding capacity (WHC)

39
Q

The two main components of processed meat products are:

A

animal muscle meat and animal fat.

40
Q

are of firmer or softer texture depending on their location in the animal body

A

Animal fats

41
Q

such as skin, internal organs and blood also play a role as raw materials for meat processing.

A

Edible animal by-products

42
Q

Choosing appropriate raw materials is indispensable for efficient meat processing and is best done by visual __________ according to the tissue-specific properties.

A

selection and grading

43
Q

Meat processors are advised to develop __________ of raw material composition for each meat product fabricated.

A

enterprise-specific standards

44
Q

Pig meat, all visible fats and connective tissues removed

A

Grade Pork 1 (P1)

45
Q

Pig meat, 15-25% firm body fats, visible connective tissues removed

A

Grade Pork 2 (P2)

46
Q

Pig meat, 10% visible firm and soft fats and some soft connective tissues

A

Grade Pork 3 (P3)

47
Q

Pig fat, back fat (firm tissue)

A

Grade Pork 4 (P4)

48
Q

Pig fat, body fats (soft tissue)

A

Grade Pork 5 (P5)

49
Q

Pig skin, free of hair and fatty tissue

A

Grade Pork 6 (P6)

50
Q

used as food unlike other animal skins which are used in leather production.

A

GRADE Pork 6 (P6) Pork skin

51
Q

Apart from the firm fatty tissue (grade 4 pork), a variety of soft fatty tissues are obtained from the pork carcass.

A

GRADE Pork 5 (P5) Soft fatty trimmings

52
Q

is primarily used as the fat portion of raw-fermented sausages and for the manufacture of finely chopped meat mixes of the raw-cooked type.

A

GRADE Pork 4 (P4) Pork back fat

53
Q

Lean beef without visible fat and connective tissue

A

Grade Beef 1 (B1)

54
Q

Beef with less than 10% (visible) connective tissue and less than 10% fat

A

Grade Beef 2 (B2)

55
Q

Beef trimmings with up to 20% (visible) connective tissue and 20% fat

A

Grade Beef 3 (B3)

56
Q

buffalo meat colour:

A

slightly darker red colour than beef

57
Q

buffalo meat taste

A

has a more pronounced meat flavour and taste.

58
Q

plays a major role in the manufacture of meat products often replacing beef.

A

buffalo meat

Meat Grading (4 decks)

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