Lab Final Flashcards
(117 cards)
1
Q
What are some examples of safety tips with knives in the meat lab?
A
- never put a knife in a sink to soak
- let a falling knife fall
- don’t hand a knife to someone, put it down on a flat surface
- when not using your knife, put it in your scabbard especially when walking
- don’t hold what you are cutting in your hand
- never cut toward yourself
- try to keep your knife handle clean
- if you get distracted, stop cutting
- don’t point with your knife
- use the appropriate knife
2
Q
Name the knife:
- flexible blade
- sharp tip
- used for separating soft tissues from bone
- most commonly used knife in class
A
boning knife
3
Q
Name the knife:
- used to separate hide from the carcass
- wide, inflexible blade
- more rounded tip
- only used during slaughter
A
skinning knife
4
Q
Name the knife:
- long blade
- 8-14 inches
- used to further break down carcasses
- will be used in carcass fabrication
A
breaking knife
5
Q
Name the knife:
- not used in class
- traditionally used to break ribs and vertebrae
- needs a lot of force to use effectively
A
meat cleaver
6
Q
What is the cardinal rule of knife safety?
A
keep you knife sharp - a dull knife is more dangerous because it required more force
7
Q
Removing metal from the blade to create a bevel
Whetstone
- tri-stone
- single stone
- hand held
- electric
A
knife sharpening
8
Q
realigns the bevel
Honing the steel
- rough
- smooth
- combination
- crossteel
A
knife honing
9
Q
Most dangerous thing in the kitchen/lab?
A
dull knife
10
Q
The SDSU Meat Lab is a _____ inspected meat lab
A
state
11
Q
What does GMP stand for?
A
Good Manufacturing Practices
12
Q
What are some GMPs?
A
- any person with an illness should refrain from contacting product
- cuts should be covered and a plastic glove worn when contacting product
- clothing should be clean
- wash your hands prior to handling meat or meat contact surfaces
- proper head covering should be worn in the meat lab
- knives should be properly sharpened
- knives, steels, and scabbard should be sterilized upon arrival into the meat lab and following any process in which contamination should occur
- no open toed shoes should be worn in the meat lab
- no gum, chewing tobacco, hard candy, etc should be used in the meat lab
13
Q
What are the most common injuries in the meat lab?
A
non-knife arm
non-knife hand
torso
knife hand
other people
14
Q
Name PPE in the meat lab
A
- cut resistant glove
- arm guard
- belly guard
- hard hat (kill floor only)
15
Q
List the process of getting ready to go into the meat lab
A
- head covering (hat, hair net, beard net)
- boots (if you want)
- wash your hands (after hairnet is put on)
- arm and belly guard (on cut days)
- disposable frock
- apron
- cutting glove and arm guard on non-cutting hand
- nitrile gloves if needed or required
16
Q
What year was the Meat Inspection Act - slaughtered and processed in sanitary conditions
A
1906
17
Q
What year was the Humane Slaughter Act
“pre-slaughter stunning should render animals insensible to pain and that welfare perspectives have also made it imperative to ensure that animals do not suffer needlessly during slaughter”
A
1958
18
Q
What year was the Mandatory Nutrition Labeling/Safe Handling Labels
A
1994
19
Q
What does HACCP stand for; what year was it; and who was it under; when was it implemented in meat plants?
A
- Hazard Analysis Critical Control Points
- 1996
- under the USDA-FSIS
- 1997-2000
20
Q
What year was the Food Safety Modernization Act (FSMA) under the FDA and what does it aim to ensure?
A
- 2011
- “it aims to ensure the US food supply is safe by shifting the focus from responding to contamination to preventing it.”
21
Q
Fill in the blanks of the Meat Inspection falls under USDA-FSIS Mission Statement:
“The _________ is the public health agency in the US Department of Agriculture responsible for ensuring that the nation’s commercial supply of _____, _____, and _____ products is safe, wholesome, and correctly labeled and packaged.”
A
Food Safety and Inspection Service
meat, poultry, and egg products
22
Q
To sell meat it must be _____ and _____
A
inspected and passed
23
Q
______ inspection must be equal to ______ inspection
A
State
Federal
24
Q
_____ inspected meat cannot be sold across state lines
A
State
25
What are some exemptions to inspection?
1. home slaughter
2. custom slaughter
3. "custom exempt"
4. retail stores
26
Retail stores are not under inspection, but can only sell ______ meat
inspected
27
slaughter for personal use
home slaughter
28
pay someone to slaughter your livestock for personal use
custom slaughter
29
this form of slaughter however can be inspected
"custom exempt"
30
Passed food safety modernization act in 2011
FDA
31
______ stunning is most commonly used on pigs
electrical
32
What are the parts of the pluck?
hearts, lungs, trachea
33
What temperature is the scald tank set to?
138-142 degrees F
34
_____ carcasses are washed with organic acid
beef
35
What % of blood is removed during exsanguination?
50%
36
Rodding the weasand is a step performed during?
Beef slaughter
37
What are the 8 basic steps of slaughter?
1. stun
2. exsanguination
3. hide/hair removal
4. head removal
5. evisceration
6. hanging
7. carcass splitting
8. weigh and wash
38
What are the 3 ways to stun an animal?
electrical, chemical, mechanical
39
this form of stunning is performed on the head or head/heart of swine or poultry
electrical
40
this form of stunning involves a captive bolt or gunshot and can be performed on all species but specifically beef and lamb
mechanical
41
this form of stunning involves CO2 and is performed on swine or poultry
chemical
42
What for of stunning does the SDSU meat lab use?
electrical stunning
43
What are some evaluations of consciousness critical to ensure on the animal?
1. tongue may hang down or out of the mouth
2. wide eyes and fully dilated pupils
3. no vocalization
4. no reflex to touch
5. no rhythmic breathing
6. relaxed tongue and lips
7. no righting reflex
8. head should hang straight down
44
What is the removal of blood called and how is it done?
exsanguination; cut carotid artery and jugular vein and remove 50% of blood
45
What is rodding the weasand?
separating the trachea from the esophagus to make evisceration easier; weasand is tied off with a string or clip
This is only performed in BEEF
46
What is bunging?
cut around the anus, a plastic bag is tied around the bung to prevent contamination
This is done on ruminants before evisceration
47
Explain hide/hair removal on beef and pork
Beef: hide is removed
Pork: go to scalding tank; hair is scraped off; toe nail removal; small plants or custom plants my opt to remove the hide from a pork carcass
48
Explain head removal on beef and pork
Beef: head is removed after exsanguination
Pork: head is removed after hair removal (after the carcass was been in the scald tank
Heads are removed between the occipital condyle and the atlas/axis joint
49
removal of internal organs (pluck, viscera = GI tract)
evisceration
50
Explain how each species is hung
Pork: hung by Gambrel tendon (by a Gambrel rod)
Beef and Lamb: hung by Achilles tendon
51
Explain how each carcass is split
Lamb: is not split
Pork: spinal column split but skin is not completely split (attached by skin on neck)
Beef: is completely split
52
Explain weigh and wash (final inspection) for each species
Beef: washed with an organic acid solution
Pork and Lamb: are washed with hot water
53
What is taken before entering the cooler?
Total hot carcass weight (HCW)
54
Weight of the animal live is called?
Live Weight
55
Weight of carcass prior to chilling is called?
Hot Carcass Weight
56
How do you find Dressing Percent?
HCW / live weight
57
towards the back or top line
dorsal
58
away from the back; underside
ventral
59
toward the head
anterior or cranial
60
towards the tail
posterior or caudal
61
towards the median plane
medical
62
away from the median plane
lateral
63
toward the attached or less moveable portion
proximal
64
toward the more moveable portion
distal
65
Where are fat depots seen?
kidney fat
pelvic fat
heart fat (KPH)
subcutaneous fat
intermuscular fat (seam fat)
intramuscular fat (marbling)
66
Name pork primals
boston butt
picnic shoulder
loin
belly
ham
67
Where is the longissimus dorsi muscle found on the pork carcass?
loin, pork chop
68
Where are the biceps femoris, quadriceps femoris, semitendinosus, and semimembranosus found on the pork carcass?
ham
69
Where is the gluteus medius found on a pork carcass?
pork sirloin
70
Where is the psoas major found on a pork carcass?
pork tenderloin
71
Where is the triceps brachii found on a pork carcass?
picnic shoulder
72
Where are the infraspinatus, supraspinatus, and serratus ventralis found on a pork carcass?
boston butt
73
Where is the spinalis muscle on the pork carcass?
loin
74
What are the beef primals?
chuck
brisket
rib
plate
loin
flank
round
75
Where is the longissimus dorsi muscle found on the beef carcass?
rib, short loin, sirloin
76
Where are the supraspinatus, infraspinatus, serratus ventralis, subscapularis, and complexus found on the beef carcass?
chuck
77
Where are the biceps femoris, quadriceps femoris, semitendinosus, and semimembranosus found on the beef carcass?
round
78
Where is the gluteus medius found on a beef carcass?
sirloin
79
Where is the psoas major found on the beef carcass?
short loin, sirloin
80
Where is the pectoralis profundi found on a beef carcass?
brisket
81
Where is the spinalis found on a beef carcass?
chuck, rib
82
Name the vertebral column starting from top to bottom? How many of each do each species have?
Cervical (BPL = 7)
Thoracic (B = 13, P = 13-17, L = 13-14)
Lumbar (B = 6, P = 5-7, L = 6-7)
Sacral (B = 5, PL = 4)
Caudal (B = 18-20, P = 20-23, L= 16-18)
83
Name the joints and where they're found
Ball and socket - hip, shoulder
Hinge - knee, ankle, elbow
Pivot - neck
84
What are the bones of the forequarter?
1. cervical vertebrae
2. thoracic vertebrae
3. scapula
4. humerus
5. ribs
6. sternum
7. shoulder joint (ball and socket joint)
85
What are the bones of the hindquarter?
8. lumbar vertebrae
9. sacral vertebrae
10. pelvis
11. femur
12. hip joint (ball and socket joint)
13. stifle joint (hinge joint)
86
What ribs do you split the beef carcass between?
Cut between the 12th and 13th rib
87
Where do you separate the rib and chuck?
Cut between the 5th and 6th rib, closer to the 5th
The rib side will have 7 ribs and the chuck will have 5 ribs
88
What are the cuts from the chuck, brisket, and shank?
brisket, shank, chuck roll, chuck ribs, shoulder clod roast, mock tender roast, flat iron steaks
89
What are the cuts from the rib "the beef band"?
rib roll, plate ribs, outside skirt, inside skirt
90
What temperature do you cook non-enhanced beef, pork, lamb, and veal to?
145 degrees F; with a 3-minute rest
91
What temperature do you cook all poultry to?
165 degrees F
92
What temperature do you cook ground meat and enhanced products to? (beef, pork, veal, and lamb)
160 degrees F
93
What temperature do you cook pre-cooked ham to?
140 degrees F
94
What temperature do you cook leftovers to?
165 degrees F
95
What temperature do you cook eggs to?
160 degrees F
96
What temperature do you cook casseroles/hot dishes to?
165 degrees F
97
What temperature do you cook fish and shellfish to?
145 degrees F
98
What are the degrees of doneness?
very rare = 130 degrees F
rare = 140 degrees F
medium rare = 145 degrees F
medium = 160 degrees F
well done = 170 degrees F
very well done = 180 degrees F
99
Meat is cooked to kill _____ and to improve _____
pathogens; palatability
100
Cooking occurs through three types of heat transfer, what are they?
conduction - particle to particle heat (grill)
convection - circulatory motion heat (oven)
radiation - energy flows in waves (microwave)
101
What are the two types of meat cookery?
high temperature and low temperature
102
What type of meat cookery is usually fast and dry; collagen tightening; proteins are denatured; high heat caramelizes sugars
examples: broil, roast, grill, fry
high temperature
103
What type of meat cookery is usually slow and moist; collagen solubilizes at 160-180 degrees F; proteins are denatured; flavors can be added
examples: braise, simmer, steam
low temperature
104
Sensory characteristics can be ______ (instrumental) or ______ (person)
objective; subjective
105
What are the objective measurements?
warner-bratzler shear force
meat color
106
The ________ is the tip of the femur typically cut off during round/loin separation
butchers dollar
107
What are the cuts from the loin of beef?
new york strip steaks and tenderloins
porterhouses and t-bones
108
What are the basic flavors?
salty, sweet, bitter, and umami (savory)
109
seeds of plants are?
spices
110
common spices in meat processing?
paprika, nutmeg, black pepper, white pepper, mustard, mace, coriander, cumin, fennel, clove, cinnamon
111
What spices are involved in basic spice recipes?
salt, black pepper, onion, and garlic
112
dried leaves and vegetables
herbs
113
common herbs in meat processing?
onion, garlic, sage, mint, chili pepper, red pepper
114
Onion and garlic are known as ______ and increase umami flavor
"savory twins"
115
If a ground beef product is 70/30 what is lean and what is fat?
70% lean
30% fat
116
what are the 3 zero-tolerance substances?
fecal matter, ingesta, milk (FMI)
117
what are the 3 parts of a chicken wing?
tip, drumette, flat
