Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Meats > producer packer > Flashcards

producer packer Flashcards

1
Q

National Beef Quality Audit

A

surveys to help see where changes need to be made in the beef industry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

phase 1 of the NBQA

A

surveys of producers, packers, purveyors, retailors, restaurants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

phase 2 of NBQA

A

in plant surveys to obtain carcass data

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

phase 3 of NBQA

A

strategy workshop of where industry should be heading

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

top 2 relative important quality factors

A

food safety
eating satisfaction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what has been the change in carcass weights and ribeye area size over time

A

increase in weight and size

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

lost opportunities in quality issues

A

Quality grade
yield grade
carcass weight
hide/branding
offal(liver abscess)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

tapeworm cysts

A

larvae of tapeworm, causes little red bumps in meat(measle like)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

cysticercus bovis

A

beef measles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

cysticercus ovis

A

sheep measles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

cysticercous cellulosae

A

pork measles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

which animal does the tapeworm attack the brain in rather than the digestive tract

A

swine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

ascarids(ascaris lumbricoides)
What?
Cause?

A

roundworm damage in pork
caused by unsanitary housing and fecal contamination

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

oesophagostomum columbianum(nodular disease)
What?
Cause?

A

roundworm damage in sheep
caused by failure to worm sheep, and unsanitary conditions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

grubs
Cause?

A

larvae of heel fly
caused by failure to grub cattle,
cattle licks fly larvae, they migrate under skin and burrow out

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what percent of cattle livers were condemned in 2016 due to liver abscesses

A

17.8

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

cause of liver abscesses

A

persistent rumenitis

18
Q

how to prevent persistent ruminitis

A

feed 15-20% roughage and antibiotics

19
Q

flukes
What?
Cause?
where is it commonly seen

A

white snail
caused by most failure to drench cattle
seen on coast

20
Q

where/how should injections be given to reduce injection-site lesions

A

top butt region, use tent method(avoid intramuscular injections)

21
Q

primary spot of bruises in Cattle? Sheep? Pigs? what’s the cause?

A

Cattle: Hip(crowding)
Sheep: Leg(Lifting by wool)
Pig: Ham(kicking/rough handling)

22
Q

calloused muscle

A

muscle injury causing atrophy
-muscle fibers die and fat fills in(muscular steatosis)

23
Q

packer-related problems

A

Swine: heat prostration
Sheep: suffocation
Beef: fiery fat/ splotched muscle
Muscle pH problems

24
Q

normal pathway for aerobic breakdown of pyruvate

A

acetyl CoA–>mitochondria–>ATP

24
Q

what percent of muscle weight does glycogen make up in living animals

A

1%

25
Q

normal pathway for anaerobic breakdown of pyruvate

A

lactic acid–>liver–>converted back to glycogen and stored in liver

26
Q

what is the only form of pyruvate breakdown in dead animals? why? what does it lead to?

A

anaerobic
there is no oxygen
build up of lactic acid(causing a drop in pH)

27
Q

normal pH change of meat withing 25 hours after slaughter

A

7.0(antemortem)–> 5.6(postmortem)

28
Q

three locations of water in meat

A

Bound-hydrophilic groups on protein H bond with water
Immobilized-less orderly orientation towards hydrophilic groups
Free-held only by capillary forces

29
Q

where is water holding capacity the lowest

A

at the isoelectric point

30
Q

what is the isoelectric point of meat

A

5.1

31
Q

glycogen attributes causing DFD

A

long term stress depletes glycogen before slaughter leading to little lactic acid

32
Q

pH of DFD

A

6.0

33
Q

how to prevent DFD

A

feed and rest animal 24-48 hours before slaughter

34
Q

glycogen characteristics causing dark cutting

A

long term excitement sometimes based on hereditary temperament leading to glycogen depletion

35
Q

what month sees the most dark cutter? why?

A

October, first big cold front(drastic temp change)

36
Q

glycogen characteristics causing PSE

A

short term stress causing glycogen depletion and too much lactic acid build up

37
Q

hereditary and environmental factors contributing to PSE

A

Hereditary: porcine stress syndrome
Environment: slow chilling

38
Q

pH of PSE

A

5.2

39
Q

what 3 dates should you know

A

-meat inspection act 1906
-Wholesome meat act 1967
-Humane methods of slaughter act 1958 & 1978

Meats (19 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions