Terminology Hw

Question 1

A characteristic or quality of a thing.

Answer 1

Attribute

Question 2

Development of the bright red color on the surface of meat cuts when they are exposed to oxygen.

Answer 2

Bloom

Question 3

Percentage of closely-trimmed retail cuts from a carcass.

Answer 3

Cutability

Question 4

Hot Carcass Weight/Live Weight X 100

Answer 4

Dressing Percentage

Question 5

Removal of internal organs

Answer 5

Eviseraction

Question 6

United States Department of Agriculture

Answer 6

USDA

Question 7

Tenderness, juiciness, and flavor of cooked product

Answer 7

Palatability Firmness

Question 8

The severing the jugular vein and carotid artery to remove blood and cause death.

Answer 8

Exsanguination

Question 9

The contents of the digestive tract that affect dressing percentage

Answer 9

Fill

Question 10

To point out or show

Answer 10

Indicator

Question 11

The process of sorting heterogeneous populations into homogeneous groups

Answer 11

Grading

Question 12

Location where hot carcass are chilled

Answer 12

Hot box

Question 13

The scientific name for the ribeye/loineye muscle

Answer 13

Longissimus dorsi

Question 14

Intramuscular fat-flecks or streaks of fat within the lean

Answer 14

Marbling

Question 15

A cut made to expose the ribeye or loineye to measure area and
fat thickness, as well as evaluate marbling and lean quality.

Answer 15

Ribbing

Question 16

Grade that considers Maturity, Marbling and Muscle Firmness

Answer 16

Quality Grade

Question 17

Rendering the animal unconscious through a mechanical or

electrical action

Answer 17

Stunning

Question 18

Grade used to estimation of the cutability of a carcass

Answer 18

Yield grade

Question 19

The edible organs and glands of a meat animal

Answer 19

Variety Meats

Question 20

Instrument used to measure loineye/ribeye sizes

Answer 20

Grid