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AVS Final > Products > Flashcards

Products Flashcards

1
Q

What is the texture of the meat further from the ground

A

Tender

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2
Q

What animals do red meats primarily come from

A

Cattle
Swine
Sheep
Goats

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3
Q

Age of red meat for beef

A

Greater than a year

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4
Q

Age of red meat for veal

A

Less than 3 months

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5
Q

Age of red meat for mutton

A

Greater than 2 years

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6
Q

Age of red meat for lamb

A

Less than 2 years

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7
Q

What is the dressing percentage

A

Carcass weight/ live weight

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8
Q

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

A

True

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9
Q

What are red meat products shipped as now

A

Boxed beef
Pork
Lamb

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10
Q

What is the most tender muscle on a cow

A

Tenderloin

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11
Q

What act is most meat in the US produced under

A

Humane Slaughter Act of 1978

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12
Q

What had congress originally passed in 1958

A

The Humane Slaughter Act

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13
Q

What is the humane slaughter act

A

Kosher and Halal slaughter can be performed humanely

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14
Q

Who is Kosher slaughter performed by?

A

Shochet

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15
Q

What does the processing of kosher meat look like?

A

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

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16
Q

What does the kosher dietary laws address(5)

A

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)

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17
Q

Major components of meat

A

Lean
Fat
Bone

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18
Q

True or False: proportions change from birth till slaughter

A

True

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19
Q

Composition of muscle(5)

A

Myofilaments
Myofibrils
Muscle fiber
Muscle bundles
Muscle systems

20
Q

Myofilaments composition

A

Myosin and actin

21
Q

What is myosin

A

Thick muscle filaments

22
Q

Actin composition

A

Thin muscle filaments

23
Q

Muscle fiber composition

A

Myofibrils

24
Q

Muscle bundle composition

A

Groups of muscle fibers

25
Q

Muscle system composition

A

Groups of muscle bundles

26
Q

Muscle percent composition

A

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

27
Q

What is the major protein in muscle

A

Actomyosin

28
Q

Nutrient density definition

A

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

29
Q

Per capita consumption

A

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

30
Q

True or False: poultry is vertically integrated

A

True

31
Q

True or False: 10% of poultry are broiler chickens

A

False: 90%

32
Q

What is the primary layer chicken

A

Single comb white leghorn

33
Q

What is the main composite of broiler chickens

A

Plymouth Rock x Cornish

34
Q

What percentage of fat does white meat have

A

2%

35
Q

What percentage of fat does dark meat have

A

4%

36
Q

What are qualities of dark meat(3)

A

Higher in calories
Lower in protein
Higher in cholesterol

37
Q

What are the trends of egg and meat consumption in poultry

A

Egg- decrease
Meat- increase

38
Q

What percentage of milk production is from cows

A

90%

39
Q

True or False: Fat is kept in the milk

A

False: fat is taken out and put back in

40
Q

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

A

It destroys the composition

41
Q

What does homogenized mean

A

Prevents fat separation

42
Q

What does pasteurized mean

A

Heat treated, destroys bacteria

43
Q

What enzyme does pasteurization destroy

A

Lipolytic enzymes

44
Q

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

A

True

45
Q

What factors are considered for per capita consumption

A

Consumption
Plate waste
Cooking loss
Bone

AVS Final (4 decks)

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