Meat Science Exam Flashcards
(136 cards)
0
Q
The meat inspection act
A
1906
1
Q
The first Longhorn cattle were brought to the Americas by the Spaniards in ______
A
1490
2
Q
Pure food and drug act
A
1906
3
Q
Packers and stockyards act
A
1921
4
Q
Humane slaughter act
A
1958
5
Q
Wholesome meat act
A
1967
6
Q
Humane methods of slaughter act
A
1978
7
Q
Four main impacts the meat inspection act has
A
Antemortem inspect
Postmortem inspect
Sanitary conditions
Authorized the USDA to monitor and inspect all harvesting and processing operations
8
Q
Was enacted the same day as the meat inspection act
A
Pure food and drug act
9
Q
Hey the secretary of agriculture and the USDA authorization to regulate livestock marketing and meatpacking
A
The packers and stockyards act
10
Q
Applies to only Cattle horses mules sheep and Swine was required for animals whose meat would be sold to settle agencies
A
Humane slaughter act
11
Q
Was the amendment to the meat inspection act of 1906 require state inspection of processing facilities to equal or exceed federal inspection standards
A
Wholesome Meat Act
12
Q
Was implemented by the meets industry in 1973 establish a single specific name for each basic retail cut
A
Uniform retail meat identity standards
13
Q
Amended the humane slaughter at list the approved stunning methods
A
Humane methods of slaughter act
14
Q
The approved stunning methods are
A
Do bolt stunner, electric shock, carbon dioxide gas
15
Q
Method of slaughter meat processing and handling according to the Islamic dietary laws in accordance with the Quran
A
Halal
16
Q
Method of slaughter meat processing and handling according to the Jewish dietary laws and accordance with the Torah
A
Kosher
17
Q
HACCP stands for
A
Hazard Analysis Critical Control Point Approach to food safety
18
Q
Was passed in 1990 required nutritional information labels on all food products except single ingredient foods such as fresh meat
A
Nutritional labeling and education act
19
Q
The first E. coli organism 157H7 outbreak is traced to ground beef from the major fast food chain Jack-in-the-Box the USDA requires me processors to test for this pathogen and considers it an adulterant in ground beef
A
1993
20
Q
FS I S releases the safe food handling label required on all love the products
A
1994
21
Q
The FDA modern modernization act implements the broadest changes to the foods industry since 1938
A
1997
22
Q
The FDA requires nutritional labels to include trans fat content
A
2002
23
Q
The USDA announces plans to require mandatory testing for six more Ciro groups of E. coli in addition to o 157H7 including 026,0103,045,011, 0121, 0145
A
2011
24
Are used in cattle and sheep to increase rate of growth and weight game
Growth promoting implants
25
Natural hormones
Estradiol
Progesterone
Testosterone
26
Synthetic hormones
Zeranal
| Trenbolone acetate
27
Growth for more promoting implants are placed
In the ear of cattle and sheep
28
Are synthetic chemicals which shift nutrients away from fat production to the promotions of lean muscle growth
Beta agonists
29
Are used to prevent and treat illness and livestock animals help maintain a steady supply meat from healthy animals
Antibiotics
30
Are the amounts of a drug antibiotic or hormone left behind in a product after the withdrawal period has passed
Residue level
31
Is the prescribed period of time to meet animal must not have received the compound or drug immediately preceding harvest
Withdrawal period
32
Are withheld from animals 12 hours prior to slaughter to a dinner evisceration and reduce the likelihood of microbial contamination from visceral punctures
Feed and feed stuffs
33
Weather can
Increase the incidence of illness
| Can effect rate of gain
34
Meat in the diet
Is a source of complete protein
Provides significant amounts of essential and nonessential micronutrients
Is measured in cooked ounces
35
He components of meat
Protein, fat, fat soluble vitamins, B vitamins, Iron, essential minerals, water
36
Is responsible for body structure and chemical reactions essential to life, strengthens the body's immune system against infections and disease, maintains blood neutrality
Protein
37
Essential amino acids
Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine
38
Fat soluble vitamins
A D E K
39
The 3 forms of fats
Monosaturated, poly saturated, saturated
40
Are water soluble vitamins
B vitamins
41
B vitamins are
```
Thiamine B1
Riboflavin B2
Niacin B3
Pyridoxine B6
Biotin B7
Cyanocobalamin B12
Folic Acid B9
```
42
Essential Minerals
Copper, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc
43
Essential for formation of red blood cells and enhancing the absorption of non-he me iron
Iron in meat
44
What are the two meat proteins
Actin and myosin
45
Are large pieces into which a carcass is divided
Primal cuts
46
The primal cuts of beef are
Chuck, rib, loin, round, brisket, plate, flank
47
Primal cuts of pork
Shoulder, loin, ham/Leg, Spareribs, Side/Belly
48
Primal Cuts of Lamb
Shoulder, rib, loin, leg, Breast
49
Are smaller portions of primal cuts
Sub Primal
50
Is the packing of me in a tray with a mixture of gases different from the normal composition of our atmosphere these mixes of carbon dioxide oxygen and other inert gases
Modified Atmosphere Packaging
51
Eliminates almost all air from the package causes fresh meats up your dark until exposed to air result in a distinct owner after opening which quickly dissipates
Vacuum Packaging
52
Is the total weight of the food product minus the weight of the packaging materials
Net Weight
53
Types of differentiated products
Branded programs
Aged
Organic
54
Develops additional tenderness and flavor
Aging of meat
55
Meat is held for ten days to six weeks at 34 To 38 degrees Fahrenheit in a humidity controlled cooler
Dry aging
56
He is vacuum packed in moisture proof they personnel the refrigerated for various time. Based on cut and presence of bones
Wet aging
57
Can be from animals which I received vaccines but no growth promoting agents
Organic meat
58
Meat from Sheep more than one year of age that failed to show a break joint in the foreleg
Mutton
59
Meat from a young sheep less than one year of age
Lamb
60
Are the numerical measurement of the percentage of boneless closely trimmed retail cuts
Yield grades
61
Small flecks of fat within the ribeye muscle
Marbling
62
USDA Quality Grades
Prime, Chioce, Select, Standard, Commerical, Utility, Cutter, Canner
63
USDA Quality Grades
Prime, Choice, Good, Utility, and Cull
64
Limit bacterial growth on the meat's surface and within ground products
Refrigerator and Freezer times
65
Refrigerator storage times
| Beef, Ground Meats, lamb, variety meats, and veal
3-4 days, 1-2 days, 3-5 days, 2-3 days, 1-2 days, 1-2 days,
66
Refrigator storage times
Bacon, Frankfurters, Sausage, Smoked whole ham
1 week, 3-5 days, 1 week, 1 week
67
Should be below 0 degrees Farenheit ( -18 degrees Celsuius)
Freezer storage temperature
68
Is the dehydration of the surface tissues of a food
Freezer burn
69
Freezer storage times
Beef, Ground beef,veal and lamb, Ground Pork, Pork, Variety meats, Veal and the lamb cuts,
Bacon, Frankfurters, Sausage, Smoked Whole Ham
6-12 months, 3-4, 1-3, 6, 3-4, 6-9
| 1, 1-2, 1-2, and 1-2
70
Meat is safe for 6 to 8 hours unless the temperature rises above 40 degrees F for more than 2 hours meat in the freezer is safe for 2 days
If freezer is at full capacity
After a power outage
71
Can cause some deterioration of quality (meat could lose juiciness)
Re-Freezing Meat
72
are required by the USDA on all labels of raw meat and poultry products and are regulated by FSIS
Safe handling instructions
73
Is the spread of pathogenic bacteria from one surface to another, one surface to a person, or person to person .
Cross contamination
74
Three ways to defrost meat
Refrigerator, cold water, microwave oven
75
2 things to remember before cooking meat
1.Remember timetables based on the meat at refrigerator temperature
2. Make sure meat has not reached
Room temp
76
___________ should not be too high can increase shrinkage and cooking loss, and decrease tenderness and juiciness if too high, can also cause overcooking
Cooking temp
77
Is the temperature of meat in the center of the thickest portion if the cut
Internal temperature
78
Internal temp of ground meat is ________
160 degrees
79
Internal temps for RARE, MEDIUM RARE, MEDIUM, WELL DONE
125, 130, 140, 160
80
Internal temps of roasts, steaks, chops
Hams
145 and 145 before serving
81
Contributes to the final taste of cooked meat
Browning of meat
82
Browning is affected by
Amount of fat in meat , dryness of meat and meat surface, distance of meat from heat source, cooking temperature, and cooking time
83
Used for more tender higher quality cuts and ground products
Dry cooking methods
84
Used for less tender cuts or those with large amounts of connective tissue
Moist
85
Dry cooking methods
Broiling, convection oven cooking, deep fat frying, grilling, pan broiling, pan frying, roasting, smoking, stir frying
86
Uses heat from gas flames or electric coils in a oven ( for tender steaks and chops at least 3 quarters to 1 inch in thickness)
Broiling
87
Uses heated air circulated around the meat by a fan (tender cuts or beef, pork, and lamb
Convection oven cooking
88
Immerses meat completely in hot fat ( 350-360 degrees F) requires the use of a thermometer to monitor
Fat temperature
Deep Fat Frying
89
Similar to broiling, can be accomplished using hot coals gas or infrared flames ( steaks chips and ground meat patties)
Grilling
90
Is accomplished by placing meat in a heavy preheated non stick skillet and cooking uncovered, turning only once ( meat patties, steaks, and chops less than 1 inch thick)
Pan Broiling
91
Browns both sides, uses a small amount of fat in a skillet at moderate temperature ( for thinner sliced meats)
Pan frying
92
Should be conducted in the shallow roasting pan, without covering the meat enables the meat to be held in the oven for up to 4 hours before eating
Roasting
93
Uses a smoker or covered grill and fragrant woods and spices( 225-350 degrees F) uses two thermometers
Smoking meats
94
Uses a small amount of fat in a very hot skillet combines meat with large amount of vegetables stirred constantly
Stir frying
95
Is quick and easy but may result in different cooked texture in comparison to other cooking methods
Microwaving
96
Bacon is microwaved ______ to ________ secs
Frankfurters are usually _____ to _____ secs and an internal temp of _______ degrees
40, 60
30, 60
160
97
Involves adding liquid to the container in which meat is cooked or allowing the meat to cook in it's own juices
Moist cooking methods
98
2 moist cooking methods
Braising and stewing
99
Is recommended for smaller pieces of less tender cuts of meat
Covers meat with liquid and cooking
Extensively usually with vegetables
Stewing
100
Is a term for chemically altered meat through cooking, curing, drying, or a combination
Processed meats
101
Processed meats are
```
Fresh/dried sausages
Cold cuts
Hams
Bacon
Frankfurters
Canned meat products
```
102
Also known as luncheon meats
Contain only skeletal meats unless
Stated on label
Variety of meats ( heart, liver, other meat sources)
Cold cuts
103
Fat content may not exceed 30 % by weight
| If more than 10% water added by weight must be labeled imitation
Frankfurters
104
Defined as the edible muscle tissue of an animal attached to the bone
Skeletal meat
105
Examples of skeletal meat
Shoulder, brisket, rack, and pork belly
106
Any substance with the intended use of directly or indirectly or otherwise affecting the characteristics of any food
Food additives
107
Performed specific functions flavoring, coloring, preserving, extending, and of improving or maintaining a food's natural appeal
Retards oxidation,
Food Additives
108
Are compounds which absorb oxygen reducing or preventing the oxidation of food
Use to prevent rancidity
Antioxidants
109
Antioxidants commonly used in US
Butylated hydroxyanisole and butyl acted hydroxytoluene
110
Used as a curing accelerator in combination with other curing agents to fix color at a faster rate or preserve color during storage
Absorbic acid
111
Two curing additives
Sodium nitrite potassium nitrate
112
Responsible for the taste of a product
Flavoring
113
Naturally occurring spices
| Examples are _______
Natural flavors
Garlic, celery, onion, and parsley
114
Any flavoring not an extract or naturally occurring flavor
Examples
Synthetic
Artificial sweeteners
Some smoke flavorings
115
Papain is from _______ Bromelain and ficin are from _________ plant enzymes that are apart of _______________
Papaya, pineapple, meat tenderizes
116
Is used to retard mold growth on the outside of dried sausages
Potassium sorbate
117
Are bacteria used for fermentation to create flavor and impact certain properties in processed meats
Starter cultures
118
Extracted proteins from ______, aid in binding lean and fat for improved product texture
Soybeans ( Isolated Soy Proteins)
119
Found naturally in soybeans, corn, and eggs, aids in maintaining an emulsion in mixes ( nerve tissues)
Lecithin
120
Derived from fats serve to keep ingredients and seasonings evenly distributed throughout a mix
Mono and Di glycerides
121
Increase water holding capacity in bacon and ham to reduce free juices during processing resulting in a juicer final product commonly sodium phosphate
Phosphates
122
Used to dissolve curing ingredients facilitate mixing and give products a characteristic texture and appearance cannot exceed 10 percent of product by weight
Water
123
Is the responsibility of producers, processors, and the consumer can be managed to reduce the incidence of food borne Illness and infection
Food safety
124
Is a program adopted by most commerical food processors to control hazards in food processing
Identifies critical points where contamination occurs in a product and presents solutions
HACCP
125
HACCP is composed of ________ principles
7
126
1. Conduct a hazard _______
2. Identify critical control _______
3. Establish critical control point ________ requirements
4. Establish critical ______ for each critical control point
1. Analysis
2. Points
3. Monitoring
4. Limits
127
5. Establish ______ actions
6. Establish _______ keeping procedures
7. Establish procedures for verifying the HACCP system is ______ as intended
5. Corrective
6. Record
7. Working
128
Ways to minimize food borne bacteria
Hint Cook.Past.Can. Free. I. PS.H Press. Acid
Cooking Pasteurization Canning
| Freezing Irridation Proper storage temp. high Pressure Treatment Acidification
129
Involves exposing food to a source of ionizing energy involves gamma rays, machine generated electrons, and x rays
Irradiation
130
Proper storage temperatures
Below ________ degrees Fahrenheit for cold products
Above _______ degrees Fahrenheit for hot products
40 , 140
131
The Temperature danger zone is between _______ and __________ degrees Fahrenheit bacteria thrive in anywhere between these temperatures
40, 140
132
Food borne illness is cause by
1. _______ food, 2. Temp. ________,
3. Cross-___________, 4. _________ procedures 5. _____________ after cooking
1. Mishandling 2. Abuse 3. Contamination 4. Improper 5. Contamination
133
Vulnerable people to food borne illnesses are ___________, _____________, And
__________,
Also individuals with ____________ immune systems ( AIDS Cancer Diabetes Liver Disease)
Senior Citizens, Pregnant Women, Young Children
134
Food borne illness can be a food infection or __________
Food intoxication
135
Common food borne bacteria are
Botulism, staphylococcal, perfringens, Salmonellosis, Listeriosis, Trichiniosis, E. coli
