Products

Question 1

What is the texture of the meat further from the ground

Answer 1

Tender

Question 2

What animals do red meats primarily come from

Answer 2

Cattle
Swine
Sheep
Goats

Question 3

Age of red meat for beef

Answer 3

Greater than a year

Question 4

Age of red meat for veal

Answer 4

Less than 3 months

Question 5

Age of red meat for mutton

Answer 5

Greater than 2 years

Question 6

Age of red meat for lamb

Answer 6

Less than 2 years

Question 7

What is the dressing percentage

Answer 7

Carcass weight/ live weight

Question 8

True or False: red meat was originally shipped as a whole carcass

Answer 8

True

Question 9

What are red meat products shipped as now

Answer 9

Boxed beef
Pork
Lamb

Question 10

What is the most tender muscle on a cow

Answer 10

Tenderloin

Question 11

What act is most meat in the US produced under

Answer 11

Humane Slaughter Act of 1978

Question 12

What had congress originally passed in 1958

Answer 12

The Humane Slaughter Act

Question 13

What is the humane slaughter act

Answer 13

Kosher and Halal slaughter can be performed humanely

Question 14

Who is Kosher slaughter performed by?

Answer 14

Shochet

Question 15

What does the processing of kosher meat look like?

Answer 15

Certain veins and arteries must be carefully removed as well as the sciatic nerve . The meat is soaked, salted, and rinsed following a strict time schedule

Question 16

What does the kosher dietary laws address(5)

Answer 16

Ruminants with split hooves that chew their cud
Domestic birds and fish with fins and removable scales
Prohibition of blood
Prohibition of the mixing of meat and milk
Swine and fish with skin(catfish)

Question 17

Major components of meat

Answer 17

Lean
Fat
Bone

Question 18

True or False: proportions change from birth till slaughter

Answer 18

True

Question 19

Composition of muscle(5)

Answer 19

Myofilaments
Myofibrils
Muscle fiber
Muscle bundles
Muscle systems

Question 20

Myofilaments composition

Answer 20

Myosin and actin

Question 21

What is myosin

Answer 21

Thick muscle filaments

Question 22

Actin composition

Answer 22

Thin muscle filaments

Question 23

Muscle fiber composition

Answer 23

Myofibrils

Question 24

Muscle bundle composition

Answer 24

Groups of muscle fibers

Question 25

Muscle system composition

Answer 25

Groups of muscle bundles

Question 26

Muscle percent composition

Answer 26

65-75% water 15-20% protein 2-12% fat

Question 27

What is the major protein in muscle

Answer 27

Actomyosin

Question 28

Nutrient density definition

Answer 28

A measurement of food value, compares the amount of essential nutrients to the number of calories in food

Question 29

Per capita consumption

Answer 29

Complete measure of the amount of product used(consumption, plate loss, cooking loss, and bone

Question 30

True or False: poultry is vertically integrated

Answer 30

True

Question 31

True or False: 10% of poultry are broiler chickens

Answer 31

False: 90%

Question 32

What is the primary layer chicken

Answer 32

Single comb white leghorn

Question 33

What is the main composite of broiler chickens

Answer 33

Plymouth Rock x Cornish

Question 34

What percentage of fat does white meat have

Answer 34

2%

Question 35

What percentage of fat does dark meat have

Answer 35

4%

Question 36

What are qualities of dark meat(3)

Answer 36

Higher in calories Lower in protein Higher in cholesterol

Question 37

What are the trends of egg and meat consumption in poultry

Answer 37

Egg- decrease Meat- increase

Question 38

What percentage of milk production is from cows

Answer 38

90%

Question 39

True or False: Fat is kept in the milk

Answer 39

False: fat is taken out and put back in

Question 40

What happens to the milk if it’s heated for too long

Answer 40

It destroys the composition

Question 41

What does homogenized mean

Answer 41

Prevents fat separation

Question 42

What does pasteurized mean

Answer 42

Heat treated, destroys bacteria

Question 43

What enzyme does pasteurization destroy

Answer 43

Lipolytic enzymes

Question 44

True or False: garlic and onions can influence the taste of fresh milk

Answer 44

True

Question 45

What factors are considered for per capita consumption

Answer 45

Consumption Plate waste Cooking loss Bone