MODULE 2 Flashcards
(74 cards)
1
Q
pcc of pork
A
8.9
2
Q
pcc of beef
A
1.04
3
Q
pcc of carabeef
A
0.175
4
Q
pcc of chevon
A
0.101
5
Q
pcc of chicken
A
9.315
6
Q
pcc of duck
A
0.183
7
Q
pcc of chicken egg
A
83.82
8
Q
pcc of duck egg
A
3.01
9
Q
recommended req of meat
A
46 kg
10
Q
prospects of meat industry
A
- meat is a n excellent source of high quality protein
- increasing demand on processed and rte meat products
- people eat meat
- no fd in the country
11
Q
problems of meat industry
A
- no concern on meat quality
- high cost of slaughtering equipment
- lack of trained people
- lack of government support
- importation of meat products
- threat of asf and bird flu
12
Q
animal tissues which are suitable for food
A
meat
13
Q
largest meat category in terms of volume and consumption
A
red meat
14
Q
derived from flesh of domestic birds
A
poultry meat
15
Q
flesh of aquatic organisms
A
sea foods
16
Q
flesh of non domesticated animals
A
game meat
17
Q
rabbit meat
A
lapan
18
Q
deer meat
A
venison
19
Q
largest component of a cut meat
A
muscles
20
Q
components of meat that can be physically separated
A
physical composition
21
Q
physical composition of meat includes:
A
- muscles
- fibrous connective tissues
- fat
- bone and skeletal tissues
22
Q
is the most important and major component of carcass
A
skeletal muscle
23
Q
site of fat deposition
A
adipose tissue
24
Q
type of connective tissue that consist of bones, tendons, ligaments, and cartilage
A
skeletal tissue
25
largely determines the nutritive value of the meat
chemical composition
26
chemical composition of meat
water, protein, nitrogenous extractives, fats, carbohydrates, vitamins and minerals
27
most abundant chemical constituent of meat
water (45-75%)
28
amount of water affects
texture, color and flavor of the muscle
29
also called contractile protein
function in the development of rigor mortis
composed of actin and myosin
myofibrillar proteins (salt soluble)
30
the most abundant protein in the muscles
actomyosin
31
proteins functioning as a supporting framework of the body
stromal proteins (collagen and elastin)
32
major factor that influence the tenderness of the muscle after cooking
collagen
33
found in ligaments where they provides elsticity
elastin
34
found in the fluid surrounding the myofibrils
sarcoplasmic proteins (pigments and enzymes)
35
contribute red color of the muscles
pigments (myoglobin)
36
function during the aging of meat and responsible for degrading the protein, carbohydrates and fats
enzymes
37
excite the flow of gastric juices when cooked meat is ingested
nitrogenous extractives
38
highly variable and inversely related to the moisture level of the meat
fats (triglycerides)
39
serves an important function in controllign the pH of meat
carbohydrates (glycogen)
40
vitamins nad mineral found in meat
iron, zinc, phosphorus and b vitamins
41
where animals are slaughtered and dressed
abattoir
42
judgement of safety and suitability and disposition of live animals
ante-mortem inspection
43
bod of the animals after dressing
carcass
44
unsuitable for human consumption and requires disposal
condemned
45
biological agent that may compromise food safety
contaminant
46
introduction or occurrence of a contaminant
contamination
47
any abnormality affecting suitability and safety
disease or defect
48
reduction of the number of micro organism
disinfection
49
separation of the body of an animal into a carcass
dressing
50
immediate slaughter of an animal
emergency slaughter
51
removal of internal organs
evisceration
52
detailed investigation
examination
53
all conditions necessary for food safety
food hygiene
54
assurance that food will cause no harm
food safety
55
meat that apart from refrigeration, has not been treated
fresh meat
56
all PRACTICES necessary to ensure the safety and suitability of food
good hygienic practices
57
examined and judged to be unsuitable for human consumption
inedible
58
screen for animals that may require examination
inspection
59
special pens in which animals can be held
isolation pens
60
all condition necessary to ensure the safety of MEAT
meat hygiene
61
a disease that must be reported
notifiable disease
62
to perform official MEAT hygiene activities
official inspector
63
causative agent of disease
pathogen
64
test conducted on al parts of slaughtered animals
post-mortem inspection
65
uncontrollable kicing
post stun convulsion
66
all handling of animals on the farm to the point of stunning
pre slaughter handling
67
fresh meat, minced meat
raw meat
68
to be consumed without further biocidal steps
ready to eat products
69
coupling the hind legs
shacklign
70
procedure to destroy all MICROBIAL LIFE
sterilize
71
severance of blood vessel in the neck
sticking/exsanguination
72
involved with the care and welfare of animals
stockman/handler
73
veterinarian and officially carries out meat hygiene activities
veterinary inspector
74
animal diseases that can be transmitted to humans
zoonotic disease
