Meats Final Exam

Question 1

T/F: A “downer” beef animal is condemned during Antemortem Inspection

Answer 1

True

Question 2

T/F: Because the sciatic nerve is a problem for the Jewish consumer, the cuts from the forequarters are forbidden to be consumed

Answer 2

False: sciatic nerve and adjoining blood vessels can’t be eaten–> process of removal is time consuming and not cost effective so most american slaughterers sell hind quarters to non-kosher butchers

Question 3

T/F: Current name of the law for meat inspection is the Federal Meat Inspection Act (FMIA)

Answer 3

True

Question 4

T/F: Fasciola hepatica affects the liver of cattle

Answer 4

True

Question 5

T/F: Meat inspectors identify meat as healthy (no disease), sound (clean,sanitary), wholesome (not adulterated), and properly labeled (it is what it says it is).

Answer 5

True

Question 6

T/F: One of the functions of meat inspection is to prevent false labeling

Answer 6

True

Question 7

T/F: Processed products inspection requires inspectors to be fully informed of recipes and manufacturing processes to prevent adulteration, false labeling, and to assure sanitary handling.

Answer 7

True

Question 8

T/F: Talmadge-Aiken Agreement plants are federally inspected plants staffed by state-employed personnel.

Answer 8

True

Question 9

T/F: The National Beef Quality Audits have shown that carcass weights and ribeye areas have remained relatively the same over the past three decades.

Answer 9

False: carcass weights are approximately 100 lbs heavier than they were 30 years ago (759 to 861) and ribeye areas have increased by an inch (12.9 to 13.9)

Question 10

T/F: The passages “Do not cook a young goat in its mother’s milk” have profound impacts on the food industry and on the Jewish consumer because of its interpretation that meat and milk cannot be consumed at the same time.

Answer 10

True

Question 11

T/F: The problem with Listeria monocytogenes is that it can grow at refrigeration temperatures

Answer 11

True

Question 12

T/F: The top “Shares of preference for relative importance of quality factors for steer and heifer beef for the Retailer, Food Service, and Further Processor segments in the National Beef Quality Audit- 2016 were “Food Safety” and “Eating Quality.”

Answer 12

True

Question 13

Under Facilities Construction and Operational Sanitation, plants must be constructed so that they are (1) clean (and can be cleaned), and (2) do not contribute to hazards in meat

Answer 13

True

Question 14

USDA has laboratories or contracts with laboratories (privately owned) to perform chemical residue tests on meat as one example of the activities they do

Answer 14

True

Question 15

USDA meat grading is a voluntary process, whereas USDA meat inspection is mandatory

Answer 15

True

Question 16

Upton Sinclair’s book that helped pass the Meat Inspection Act of 1906

Answer 16

The Jungle

Question 17

This inspection of the head, viscera, and carcass proceeds simultaneously with slaughter and dressing

Answer 17

Postmortem

Question 18

The act that is called the “Equal To” law

Answer 18

Wholesome Meat Act of 1967

Question 19

Term used to describe items that may contain the Bovine Spongiform Encephalopathy (BSE) agent and must be removed from cattle during slaughter/processing

Answer 19

Specified Risk Material

Question 20

Temporary designation used in Postmortem Inspection

Answer 20

U.S. Retained

Question 21

Recommended area for cattle brands to prevent loss of value

Answer 21

Butt

Question 22

Producer-related defect that is caused by giving shots in the muscle

Answer 22

Injection Site Lesions

Question 23

Performed before slaughter, provides for easier pelt removal

Answer 23

Free access to water

Question 24

Performed before slaughter, helps to make evisceration easier

Answer 24

Fasting for 12-24 hours before slaughter

Question 25

Number one cause of condemnations during Antemortem

Answer 25

Deads

Question 26

Number one cause of bruising in cattle

Answer 26

Crowding

Question 27

Liver condition caused by persistent rumenitis

Answer 27

Liver abscesses

Question 28

In Kosher, soaking and salting is to remove this forbidden item in meat

Answer 28

Blood

Question 29

For Jews, observance of this time requires avoiding leavening agents and other similar products, which impacts food manufacturers

Answer 29

Passover

Question 30

Current law that prescribed how animals are to be handled and stunned before slaughter

Answer 30

Humane Methods of Slaughter Act (1978)

Question 31

Common name for the cysts caused by Cysticercus bovis

Answer 31

Beef measles

Question 32

Common name for muscle that has "muscular steatosis

Answer 32

Calloused Muscle

Question 33

Chemical compound used to stun hogs

Answer 33

Carbon Dioxide

Question 34

Cattle by-product damaged by branding, mud/urine, and biting/sucking insects

Answer 34

Hide

Question 35

Assures that a previously acceptable cut, carcass or product has not become sour, rancid, tainted or adulterated

Answer 35

Reinspection privilege

Question 36

Foodborne pathogen that is the most commonly reported cause of foodborne illness

Answer 36

Salmonella

Question 37

Foodborne pathogen that is the leading cause of diarrhea in the United States

Answer 37

Campylobacter jejuni

Question 38

Recommended minimum cooking temperatures for non-ground meat cuts (beef, pork, and lamb.)

Answer 38

145F

Question 39

Approved method of disposing U.S. Condemned products

Answer 39

Rendering, Tanked, Incinerated, Chemically Denatured, Frozen (ALL OF THE ABOVE)

Question 40

Allows for evisceration and identification of pluck and viscera while carcasses move on chain

Answer 40

Moving top viscera table

Question 41

Allows for splitting carcasses while they are moving on the rail

Answer 41

In-motion, side-moving platform

Question 42

Foodborne pathogen that is called the "cafeteria germ."

Answer 42

Clostridium perfringens

Question 43

Recommendations for storage and reheating of foods include, but are not limited to:

Answer 43

Keeping hot foods hot (at or above 140F) and cold foods cold (at or below 40F), Dividing large leftover portions of cooked foods for storage in shallow pans before cooling in the refrigerator, Heating leftovers and ready-to-eat food such as hot dogs to at least 160F before serving

Question 44

Statistical sampling plan to determine the cleanliness of all carcasses processed

Answer 44

SSOP or Sanitation Operating Procedures

Question 45

Type of stunning that can cause problems with broken bones and blood splash

Answer 45

Electrical

Question 46

Unclean animal for both the Jewish and Muslim consumer

Answer 46

Swine

Question 47

For swine, sticking position that reduces stun-to-stick interval: pale, soft, and exudative (PSE's); and bruising

Answer 47

Horizontal

Question 48

Custom slaughters-processors of farm animals for farmers and game animals for hunters

Answer 48

Talmadge-Aiken Agreement

Question 49

Number one cause of postmortem condemnations for cows

Answer 49

Malignant Lymphoma

Question 50

Number one reason for refusing entry to foreign product

Answer 50

Contamination

Question 51

T/F: A steak with 32% collagen solubility would be more tender than a steak with 16%

Answer 51

True (more collagen=more tender)

Question 52

T/F: A steak with a sarcomere length of 2.1 um would be more tender than a steak with 2.9 um

Answer 52

False (bigger sarcomere=more tender)

Question 53

T/F: Belew et. al. (2003) showed that "Very Tender" muscles included at least these four muscles: M. psoas major, M. infraspinatus, M. spinalis thoracis, and M. serratus ventralis thoracis

Answer 53

True

Question 54

T/F: Bos taurus breeds have lower calpastatin levels that Bos indicus breeds

Answer 54

True

Question 55

T/F: Cryovac brand abuse resistance bags such as the Cryovac bone guard bags are used for bone-in cuts to help prevent bones from puncturing the bags.

Answer 55

True

Question 56

T/F: IBP Cattle-Pak was the seven-box style of boxed beef where there were two boxes of rounds, two boxes of loins, two boxes of chucks, and one box of ribs that were sold as a unit =

Answer 56

True

Question 57

T/F: In general, the higher the grade of beef (e.g., the more marbling), the more tender it will be

Answer 57

True

Question 58

T/F: Lean finely textured beef is a reclaimed product from blood

Answer 58

False: it is a product from fat

Question 59

T/F: McKenna et. al. (2005) showed that the M. longissimus lumborum was a "High" color stability muscle, whereas the M. psoas major was a "Very low" color stability muscle

Answer 59

True

Question 60

T/F: Muscle is a contractile unit made up of connective tissue, muscle fibers, and intramuscular fat

Answer 60

True

Question 61

T/F: Packaging meat in polyvinyl chloride (PVC) overwrapped rigid plastic trays is the historic way that most beef, pork, and lamb has been packaged for the retail marketplace.

Answer 61

False: it is foam trays not plastic

Question 62

T/F: Purple is the color of meat when oxymyoglobin is present

Answer 62

False: it is red, purple is deoxymyoglobin

Question 63

T/F: Salt-soluble, heat-coagulable proteins (SSHCP) are collagen, elastin, and reticulin

Answer 63

False: actin, myosin, and actomyosin

Question 64

T/F: The Actomyosin Effect for tenderness is related to the amount and distribution of marbling

Answer 64

False:

Question 65

T/F: The higher the degree of doneness that steaks are cooked, the more tender they are

Answer 65

False

Question 66

T/F: The muscle cell is the smallest completely functional unit in the muscle

Answer 66

True

Question 67

T/F: The rank order in age class, from youngest to oldest, is veal, beef, calf

Answer 67

False: veal, calf, beef

Question 68

T/F: The shearlings 4 pelt is the most valuable lamb pelt

Answer 68

False: The least valuable

Question 69

T/F: The system of master packaged PVC-overwrapped steaks/roasts uses a gas mixture of 60% nitrogen, 39.6% carbon dioxide, and 0.4% carbon monoxide

Answer 69

True

Question 70

T/F: You would expect that a 1,200-pound live steer will yield about 1,200 pounds of ribeye steaks

Answer 70

False

Question 71

By-product used to make industrial oils, lubricants, soap, and glycerin

Answer 71

Inedible tallow

Question 72

Compound present at the free binding site of metmyoglobin

Answer 72

OH

Question 73

Edible portion of domestic mammals used for food

Answer 73

Meat

Question 74

In living animal, serves to produce energy and convert it to work

Answer 74

Muscle

Question 75

In sausage manufacturing, term used to describe the relative amount of SSHCP in a meat

Answer 75

Binding Index

Question 76

In vacuum packaging, helps bag conform to the surface of the meat to reduce flex cracks

Answer 76

Heat-shrink

Question 77

Maximum amount of sodium nitrite for regular bacon

Answer 77

120 ppm For dry-cured bacon= 200

Question 78

Name for the youngest classification of bovine

Answer 78

Veal

Question 79

Oldest and slowest way of curing meats

Answer 79

Dry Curing

Question 80

Packaging category that uses either Hi-Ox or Low-Ox systems

Answer 80

Modified atmosphere packaging

Question 81

Packaging system where individual steaks, chops, roasts are placed on trays vacuum packaged with roll stock machine where top film forms over the contour of the cut

Answer 81

Vacuum skin package (VSP)

Question 82

Retailer that led the growth in case-ready packages meat

Answer 82

Walmart

Question 83

Sold as aphrodisiacs in the Far East

Answer 83

gall stones

Question 84

Type of cookery that converts collagen to gelatin

Answer 84

moist-heat

Question 85

Vitamin that can be fed to cattle to reduce oxidation of meat

Answer 85

Vitamin E

Question 86

Product name when PFF value is the highest

Answer 86

Common and usual

Question 87

By-product used for cancer and AIDS research

Answer 87

Fetal blood

Question 88

Congealing or solidification point of the fatty acids in fat

Answer 88

Titer

Question 89

Defined as a meat that is chopped, seasoned, and formed into a symmetrical shape

Answer 89

Frankfurter

Question 90

Endogenous enzymes that work on the Z-lines

Answer 90

Calpains

Question 91

Cause of gelling out and curling defects in frankfurter manufacturing

Answer 91

Overchopping

Question 92

In the living animal, provides support and rigidity

Answer 92

Skeleton

Question 93

In meat curing, serves as an antimicrobial

Answer 93

Salt

Question 94

Most valuable cattle hide due to presence/absence of branding

Answer 94

Native

Question 95

Name of skin from the unborn calf

Answer 95

Slunk skin

Question 96

Of the L*,a*,B*, which is the measure of green to red?

Answer 96

A* L*- black-white B*- yellow-blue

Question 97

Present-day ingredient for "uncured" meat that serves as a natural source of Vitamin C and is used to speed up the curing reaction

Answer 97

Cherry powder

Question 98

Process whereby sarcomeres shorten due to cold-induced nervous response

Answer 98

Cold-shortening

Question 99

Uses electricity to tenderize beef

Answer 99

Electrical stunning

Question 100

T/F: The problem with sex occurs when animals are marketed before they reach puberty

Answer 100

False: after they reach puberty

Question 101

T/F: The National Consumer Retail Beef Study led to the Good grade being renamed Select

Answer 101

True

Question 102

T/F: The National Consumer Retail Beef study found that consumers wanted taste fat, not waste fat

Answer 102

True

Question 103

T/F: One of the greatest points made in the Appraisal of Market Animals section on Age is that not all species are equally effected

Answer 103

True

Question 104

T/F: Old cows are discounted compared to young heifers because they have white-colored fat

Answer 104

False: yellow-colored

Question 105

T/F: Long-bodied, tall stretchy animals are more muscular and/or yield higher percentages of steaks from certain areas of the carcass

Answer 105

False

Question 106

T/F: As some point and with the inherent growth potential of the specific animal involved, the proportions of muscles, bone, and fat are optimal

Answer 106

True

Question 107

T/F: As muscling increases, retail cut yield increases

Answer 107

True

Question 108

T/F: As fatness increases, retail cut yield increases

Answer 108

False

Question 109

T/F: Americans actually eat 4.6 ounces of meat per day

Answer 109

False: 2.5

Question 110

T/F: A pen of cattle produced 50% YG3, 25% YG4, and 25% YG5 would likely be a violation of Do Not Hold

Answer 110

True

Question 111

T/F: Cuts such as the beef eye of round roast, top round steak, and pork tenderloin are examples of low-fat products

Answer 111

True

Question 112

T/F: Lean beef can be as effective in lowering serum cholesterol as chicken/fish

Answer 112

True

Question 113

T/F: For sleep time (anesthetic), fat hogs sleep longer than lean hogs

Answer 113

False: fat hogs sleep Less

Question 114

T/F: For an animal to be considered meaty, it must be muscular and lean

Answer 114

True

Question 115

T/F: Charolais cattle tend to have predominately red muscle fibers

Answer 115

False: Angus have red

Question 116

T/F: Boars have higher cutability than barrows and barrows have higher cutability than gilts

Answer 116

False: boars>gilts>barrows

Question 117

T/F: Weight and sex are easily described, but age, fatness, and muscling have endless combinations

Answer 117

True

Question 118

T/F: To predict cutability, we need to know amount of subcutaneous fat and amount of muscle

Answer 118

True

Question 119

T/F: There is no measure of internal fat for pork and lamb cutability grading

Answer 119

True

Question 120

Highest palatability grade for lamb

Answer 120

Prime

Question 121

Highest (best) cutability grade for beef

Answer 121

YG 1

Question 122

Fat depot that is the lowest priority for nutrient utilization

Answer 122

Intramuscular

Question 123

Demonstrates the minimum fat needed for taste and the maximum fat to meet diet/health guidelines

Answer 123

Window of acceptability for marbling

Question 124

Breed of cattle with high bone content

Answer 124

Holstein

Question 125

Body area that is the lowest priority for nutrient utilization

Answer 125

rib & loin

Question 126

Acceptability problem with young ewes compared to wethers

Answer 126

Yearling mutton

Question 127

Which would be fatter, a pork carcass with a HIGH or Low ToBEC reading?

Answer 127

Low

Question 128

Term for fat that is in excess and must be trimmed from the carcass or cuts

Answer 128

Trimmable Fat

Question 129

Number one factor related to the foods that consumers choose

Answer 129

Palatability

Question 130

Measures gamma radiation to measure muscle

Answer 130

K40

Question 131

Uses camera+computer+digitizer to predict carcass composition and is a common way that beef carcasses are being graded today

Answer 131

VIA

Question 132

Tissue with the highest priority of nutrient utilization in living animal

Answer 132

Head & Nervous

Question 133

Last area for muscle development in living animal

Answer 133

Rib-loin junction

Question 134

Region of the heifer carcass that is in higher proportion than steers

Answer 134

Flank

Question 135

Uses high-frequency sound waves to predict composition

Answer 135

Ultrasound

Question 136

Reasons why heifers have lower dressing percentages than steers

Answer 136

Pregnancies

Question 137

Violation of this concept results in decreased rate of gain, decreased feed efficiency, and undesirable carcass composition

Answer 137

Do Not Hold

Question 138

Which would be leaner, a beef carcass with a High or Low specific gravity reading?

Answer 138

High

Question 139

Makes up 56% of total muscle weight of cattle of very different shapes and appearance

Answer 139

Expensive muscle group

Question 140

Sex-class of beef with tenderness problem

Answer 140

Bullock

Question 141

Gives firmness and appearance to cuts

Answer 141

Fatness

Question 142

Only problem with this species with advancing age is they get fatter

Answer 142

Swine

Question 143

Beef is an excellent source of which nutrients?

Answer 143

Protein, B6, B12, Zinc, Iron, Phosphorus, Niacin, Riboflavin, Selenium, Choline