Past National Meats Exams Flashcards
According to FSIS, which of the following applies to meat labeled as “Natural”?
A. No added color
B. No artificial ingredients
C. Minimally processed
D. All of the above apply to meat labeled as “Natural”
D. All of the above apply to meat labeled as “Natural”
(CEV Meat Science & Food Safety slide #84)
Growth-Promoting Implants are NOT approved for use in which species?
A. Hormonal implants are approved for use in all species.
B. Cattle
C. Sheep
D. Swine
D. Swine
(CEV Meat Science & Food Safety slide #30)
Which of the following is a primal cut of lamb?
A. Breast
B. Brisket
C. Ham
D. Round
A. Breast
(CEV Meat Science & Food Safety slide #64)
Which of the following statements is true of Water-Added Ham?
A. It must be the entire hind leg of a hog.
B. It shall not contain more than 30% of the fresh ham in added moisture.
C. It can be made from the Boston or picnic shoulder.
D. It uses water as an essential part of the curing process.
D. It uses water as an essential part of the curing process.
(CEV Meat Science & Food Safety slide #68)
In meat products, what is the major reason for net weight loss from packaging to counter?
A. Fat evaporation
B. Loss of vitamins and minerals
C. Moisture loss
D. Protein breakdown
C. Moisture loss
(CEV Meat Science & Food Safety slide #75)
Generally, three ounces of lean lamb contains 74 percent of the recommended daily allowance (RDA) for ___.
A. Carbohydrates
B. Protein
C. Vitamin B12
D. Zinc
C. Vitamin B12
(CEV Meat Science & Food Safety slide #57)
Maturity classes divide meat into categories based on age. Which of the following utilize maturity classes?
A. Cattle & Pork
B. Cattle & Sheep
C. Goats & Pork
D. Pork & Sheep
B. Cattle & Sheep
(CEV Meat Science & Food Safety slide #85)
Riboflavin is an example of these water soluble vitamins.
A. A Vitamins
B. B Vitamins
C. C Vitamins
D. D Vitamins
B. B Vitamins
(CEV Meat Science & Food Safety slide #53)
Which of the following is the thin myofilament in the muscle sarcomere?
A. Actin
B. Actosin
C. Bundle
D. Myosin
A. Actin
(CEV Meat Science & Food Safety slide #59)
This important piece of legislation was enacted the same day as the Meat Inspection Act. It prohibited the sale, manufacture and transportation of adulterated food products.
A. Food and Drug Act
B. Packers and Stockyards Act
C. Pure Food and Drug Act
D. Wholesome Meat Act
C. Pure Food and Drug Act
(CEV Meat Science & Food Safety slide #12)
The Meat Inspection Act of 1906 was prompted by which book by Upton Sinclair?
A. Charlotte’s Web
B. FSIS Standards
C. The Jungle
D. The Meat We Eat
C. The Jungle
(CEV Meat Science & Food Safety slide #10)
What does the acronym HACCP stand for?
A. Hazmat Critical Control Point
B. Hazard Analysis Critical Control Point
C. Hazard Awareness Critical Collection Program
D. Harmful Analysis Crucial Control Program
B. Hazard Analysis Critical Control Point
(CEV Meat Science & Food Safety slide #20)
Due to regulations concerning BSE, downer cattle cannot be harvested for human or animal consumption. What is BSE?
A. Bovine Spondilosys Endoscopy
B. Bovine Spongiform Encephalopathy
C. Breed Sporozoite Encephalopathy
D. Breed Sustained Embryotomy
B. Bovine Spongiform Encephalopathy
(CEV Meat Science & Food Safety slide #39)
All of the following are true about water in the meat industry EXCEPT
A. Water aids in evisceration
B. Water is essential to all life processes
C. Water makes hide removal more difficult
D. Water must be provided to livestock through the life cycle until the point of harvest
C. Water makes hide removal more difficult
(CEV Meat Science & Food Safety slide #36)
What is a synthetic chemical that shifts nutrients away from fat production to the promotion of lean muscle growth?
A. Antibiotic
B. Beta-agonist
C. Growth-Promoting Implant
D. Zeranal
B. Beta-agonist
(CEV Meat Science & Food Safety slide #31)
Which piece of legislation passed in 1921 resulted in the monitoring of scales and brands?
A. Meat Inspection Act
B. Packers and Stockyards Act
C. Pure Food and Drug Act
D. Uniform Wholesale Act
B. Packers and Stockyards Act
(CEV Meat Science & Food Safety slide #13 & #9)
When did labeling begin as a result of the Nutritional Labeling & Education Act?
A. January 1973
B. December 1979
C. January 1990
D. January 2012
D. January 2012
(CEV Meat Science & Food Safety slide #23)
Which of the following specifies that meat be held for ten days to six weeks at 34°F to 38°F in a humidity controlled cooler?
A. Brine aging
B. Dry aging
C. Smoking
D. Wet aging
(CEV Meat Science & Food Safety slide #80
B. Dry aging
(CEV Meat Science & Food Safety slide #80)
Which nutrient is essential for the absorption of vitamins A, D, E, and K?
A. Carbohydrates
B. Fat
C. Minerals
D. Protein
B. Fat
(CEV Meat Science & Food Safety slide #49)
For a maturity score “A” beef carcass to make quality grade Choiceo (Average Choice) the marbling score should be ___.
A. Moderate0-100
B. Modest0-100
C. Slightly Abundant0-100
D. Small0-100
B. Modest0-100
(CEV Meat Science & Food Safety slide #93)
Food is deemed “___” unless it has a nutritional label.
A. Misappropriated
B. Misbranded
C. Misregulated
D. Mistaken
B. Misbranded
(CEV Meat Science & Food Safety slide #21)
Prime, Choice, Good, Utility, and Cull are all quality grades for which species?
A. Beef
B. Exotics
C. Lamb
D. Pork
C. Lamb
(CEV Meat Science & Food Safety slide #98)
Which nutrient’s primary function is to aid in the repair and maintenance of body cells?
A. Carbohydrate
B. Fat
C. Protein
D. Water
C. Protein
(CEV Meat Science & Food Safety slide #46)
In order to aid in evisceration and reduce microbial contamination, feed is withheld from animals ___ prior to slaughter.
A. 6 hours
B. 12 hours
C. 1 day
D. 2 days
B. 12 hours
(CEV Meat Science & Food Safety slide #37)
