Orientation/Meat inspection/Anatomy

Question 1

grinding(knife sharpening)

Answer 1

sharpening the knife
knife must be ground before honing

Question 2

honing(knife sharpening)

Answer 2

multiple levels of stone to sharpen blade edge

Question 3

steeling(knife sharpening)

Answer 3

continuous throughout cutting process to keep knife sharp)

Question 4

parts for refrigeration

Answer 4

expansion valve
evaporator coils
compressor
condenser
receiver

Question 5

construction and provisions for operational sanitation

Answer 5

-establishment grounds and facilities
-equipment and utensils
-employee hygiene
tagging unsanitary equipment

Question 6

specific risk materials in all cattle

Answer 6

tonsils
distal illium

Question 7

specific risk materials in cattle 30 months of age or older

Answer 7

brain
skull
eyes
trigeminal ganglia
spinal cord
dorsal root ganglia
vertebral column

Question 8

parts of axial skeleton

Answer 8

vertebral column
ribs
sternum
head

Question 9

what is the chine

Answer 9

body of the vertebrae

Question 10

muscle structure levels

Answer 10

muscle fibers
myofibrils
cross-striations
fat deposits(marbling)

Question 11

myofibril is made up of what

Answer 11

thick and thin protein filaments
thick-myosin
thin-actin, tropomyosin, troponin

Question 12

cross-striations

Answer 12

functional unit between two adjacent “Z” lines(sarcomeres) functional contractile unit of the myofibril

Question 13

types of fat

Answer 13

perinephric(internal/KPH)
intermuscular(seam)
subcutaneous(external)
intramuscular(marbling)

Question 14

epimysium

Answer 14

connective tissue around whole muscle

Question 15

perimysium

Answer 15

connective tissue around groups of muscle fiber

Question 16

endomysium

Answer 16

connective tissue around individual muscle fibers

Question 17

periosteum

Answer 17

connects muscle to bone