Brainscape's Knowledge GenomeTM

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


See full index

AVS 363 > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

The US Meat Inspection Act was initially passed in what year:

a. 1806
b. 1906
c. 1958
d. 1996

A

b. 1906

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

Under kosher slaughter, the person conducting the ritual exsanguination is known as this:

a. Priest
b. Imam
c. Schochet
d. Glatt
e. Torah

A

c. Schochet

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

Gustavus Swift introduced introduced this technology to the meat industry that allowed for a greater consumer base to be reached:

a. The refrigerated tractor trailer
b. The temperature controlled delivery van
c. The refrigerated rail car
d. The steam locomotion

A

c. The refrigerated rail car

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

Which of these companies was NOT ranked in the top 5 meat companies in the US in 2019:

a. Foster Farms
b. Tyson Foods
c. Cargill
d. Smithfield
e. SYSCO

A

a. Foster Farms

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

This novel, by Upton Sinclair, helped begin the initial modernization of the meat inspection system:

a. The Jackal
b. The Forest
c. The Conditions of the Meat Facilities in the United States
d. The Jungle
e. None of the above are correct

A

d. The Jungle

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

Which of these are NOT correct about the approximate percent composition within normal skeletal muscle:

a. Water 75%
b. Protein 29%
c. Lipid 3%
d. Carbohydrates 1%
e. None of the above are correct

A

b. Protein 29%

- 18.5%

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

Which Code of Federal Regulations (CFR) contains the laws on how animals are harvested and inspected:

a. CFR 6
b. CFR 7
c. CFR 8
d. CFR 9
e. CFR 10

A

d. CFR 9

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

This term is used to describe meat that is “lawful” or “permitted” for consumption by people of the Islamic Religion:

a. Haram
b. Halal
c. Allah
d. Pareve

A

b. Halal

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

Which of these are NOT considered indications of a successful stun of an animal prior to harvest:

a. No vocalization
b. No rhythmic breathing
c. No arched back or righting reflex
d. No eye movement in response to touch
e. No response to ear or nose pinch
f. All of the above are correct

A

a. No vocalization

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

This is the anatomical location commonly used to separate the head from the carcass of red meat species:

a. Axial - Atlanto joint
b. Atlanto - Occipital joint
c. Lumbo - Sacral joint
d. Butcher’s Joint
e. None of these are correct

A

b. Atlanto - Occipital joint

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

Which of these are another term for esophagus that is commonly used in the meat industry:

a. Melts
b. Pluck
c. Achilles
d. Weasand
e. Pizzle

A

d. Weasand

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

Which of these are NOT considered part of “zero tolerance” in a NACCP plan:

a. Bile
b. Mammary fluid
c. Urine
d. Both A and B
e. Both B and C
f. Both A and C

A

f. Both A and C

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

Which of these are considered part of the dressed carcass:

a. Head
b. Hide
c. Viscera
d. Femur

A

d. Femur

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

Which anatomical terminology statement is NOT correct:

a. The femur is more proximal to the hip than the patella
b. The shoulder is more anterior than the loin
c. The Supraspinatus muscle lies just below the spine of the scapula
d. The back of the animal is dorsally located while the belly of the animal is ventrally located

A

c. The Supraspinatus muscle lies just below the spine of the scapula

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

In cattle deemed less than 30 months of age, which of the following are considered a Specified Risk Material (SRM):

a. Eyes
b. Distal Ileum
c. Spinal cord
d. Both B and C
e. Both A and C
f. None of the above are correct

A

b. Distal Ileum

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

What are the recommended dietary guidelines for meat products (oz/person/day) according to the USDA?

a. 3.0 oz
b. 3.6 oz
c. 5.5 oz
d. 5.6 oz

A

c. 5.5 oz

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

Which of the following bones is not part of the appendicular skeleton?

a. Axis
b. Patella
c. Femur
d. Scapula
e. Tarsus

A

a. Axis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

A USDA Food Safety Inspection Service personnel will conduct an inspection of the live animal prior to harvest, what is this inspection step called?

a. Pre-kill Inspection
b. A Priori Inspection
c. Veterinary Palpation
d. Antemortem Inspection

A

d. Antemortem Inspection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

If absolutely necessary an electric prod may be used to move livestock in a harvesting facility according to 9 CFR 313, however, what is the maximum voltage allowed?

a. 12 V
b. 30 V
c. 50 V
d. 76 V

A

c. 50 V

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What does the abbreviation “MAP” stand for and identify 2 types of gases might be used in this process in the meat industry?

A

Modified Atmosphere Packaging

CO2, Nitrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Based on Dr. Colle’s discussion in class, what are 3 considerations that a Research and Development person in the meat company might have to consider when developing or maintaining a retail-ready package of meat?

A

color of product
nutrition label/facts
where is came from

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are 4 large requirements for livestock accommodations at a harvesting facility?

A

Access to water at all times
Access to feed if held over 24 hrs
No sharp angles
Room to lay down if held over 24 hrs

23
Q

Describes three ways of rendering an animal unconscious prior to harvest and a pro and con of each.

A 
Mechanical 
- pro: easy, inexpensive 
- con: not as universal 
Electrical 
- pro: easily repetitive 
- con: to strong of contractions (break back) 
Chemical 
- pro: High meat quality
- con: expensive
24
Q

What is dressing percentage (describe calculation)? Which domestic red meat animal species (beef, lamb, or hog) tends to have the highest dressing percentage and why?

A

dressing % = (hot carcass weight / live weight) * 100

hogs - leave skin and hooves

25
Q

Name all 5 “Freedoms” that animal husbandry professionals should observes when caring for animals:

A 
Freedom of hunger, malnutrition, thirst 
Freedom of distress and fear 
Freedom of discomfort 
Freedom to express normal behavior 
Freedom of pain/ injury
26
Q

Provide five benefits of carcass electrical stimulation as discussed in class:

A 
Improve tenderness 
Improve bleed 
Speed rigor 
Decrease pH
Prevent "cold shortening"
27
Q

Describe two benefits of spray chilling beef and lamb carcasses?

A

Reduce shrink

Improves chilling efficiency

28
Q

Under normal circumstances, most beef carcasses hung by inserting a hook through the hole made by this bone/ tendon:

A

Tarsula/ Tarsus

29
Q

What are the 8 classic primal found in the beef carcass:

A 
Chuck
Loin
Ribs
Shank
Round
Flank
Brisket
Plate
30
Q

In order from anterior to posterior, name the five classes of vertebrae found in livestock animals.

A 
Cervical 
Thoracic
Lumbar
Sacral 
Coccygeal (Caudal)
31
Q

The hog carcass is traditionally hung by what anatomical structure:

a. Achilles tendon
b. Nuchal ligament
c. Gambrel Tendon
d. Tarsal bone
e. Both A and D

A

c. Gambrel Tendon

32
Q

Improper bleeding, or failure to bleed a carcass quick enough, can result in this condition:

a. Bruising
b. Capillary rupture
c. Dark cutting
d. PSE
e. Anemia

A

b. Capillary rupture

33
Q

This is the name of the sugar found in muscle:

a. Glucagon
b. Glucose
c. Insulin
d. Glycolysis
e. Glycogen

A

e. Glycogen

34
Q

This is the isoelectric point of major meat proteins:

a. 5.1 to 5.2
b. 5.2 to 5.3
c. 5.3 to 5.4
d. 5.4 to 5.6

A

a. 5.1 to 5.2

35
Q

This is the normal ultimate pH for fresh meat?

a. 5.1 to 5.2
b. 5.4 to 5.6
c. 7.0 to 7.2
d. 7.2 to 7.4

A

b. 5.4 to 5.6

36
Q

What is the name of the enzyme that prevents proper enzymatic aging tenderization from occurring:

a. Calpastain
b. Calpain
c. Cathepsin
d. Calpastatin
e. none of the above

A

d. Calpastatin

37
Q

Heat ring is caused by this:

a. Too fast of chilling
b. Too slow of chilling
c. Too much stress
d. Too little stress
e. Electrical stimulation

A

a. Too fast of chilling

38
Q

_____ is the primary protein in thick filament

A

Myosin

39
Q

_____ is the largest protein in muscle

A

Titin

40
Q

_____ contains the entire length of the thick filament

A

A-band

41
Q

_____ is also known as tri tip

A

Tensor Fascia latae

42
Q

_____ is also known as the Sirloin Flap

A

Obliquus abdominus internus

43
Q

_____ is intermuscular fat

A

Seam Fat

44
Q

_____ is intramuscular fat

A

Marbling

45
Q

_____ is the most abundant protein in the body

A

Collagen

46
Q

_____ is also known as Tenderloin

A

Psoas Major

47
Q

choose any, or all of the muscle fiber types that apply

a. Type I
b. Type IIa
c. Type IIb
1. _____ High glycogen content
2. _____ High capillary content
3. _____ Redder in color
4. _____ Low mitochondria content
5. _____ Oxidative
6. _____ Fast Twitch
7. _____ Large Fiber Diameter
8. _____ Fatigue Resistant

A
  1. c
  2. a, b
  3. b
  4. c
  5. a, b
  6. b
  7. c
  8. b
48
Q

Name the 4 primal of the pork carcass.

A

Shoulder
Side
Leg
Loin

49
Q

Describe in detail the sequence of events that occur resulting in the dark cutting condition including live animal and biochemical physiological occurrences.

A

DFD - associated with long-term stress (weather)

  1. Antemortem glycogen depletion
  2. Higher ultimate pH
  3. More rapid spoilage
  4. Increase Net protein charge
  5. Decrease protein denaturation
  6. Decrease fluid loss, Increase WHC
  7. Decrease light reflectance and scatter
  8. Increase O2 consumption
  9. Shorter Shelf Life
50
Q

The aitch bone is removed from which beef primal?

A

round

51
Q

Which classes of vertebrae are found in the chuck?

A

Cervical & Thoracic

52
Q

From which beef primal is the transverse process primarily found?

A

Loin

53
Q

Which beef primal contains the sternum?

A

Brisket

54
Q

Rib bones are attached to what class of vertebrae?

A

Thoracic

AVS 363 (1 decks)

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