Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
30 Cards in this Set
- Front
- Back
|
What factors are considered meat quality attributes? |
Marbling, maturity, color, firmness, texture |
|
|
_____, ______, and _______ are considered as meat palatability traits |
Tenderness, juiciness and flavour |
|
|
What is the definition of "cutability" in beef processing? |
The percent of boneless, closely trimmed retail cuts from the round, loin, rib and chuck |
|
|
What factors are used to determine the yield grade in beef? |
Fat thickness, ribeye area, hot carcass weight, Kidney, pelvic and heart fat percent |
|
|
What are the quality grading systems in pork? And which one is considered as unacceptable quality? |
U. S. 1, 2, 3, 4 and utility. Utility is unacceptable. |
|
|
What are the lamb quality grades? |
USDA prime, choice, good, utility and cull |
|
|
What factors are used for lamb quality grading? |
Maturity, conformation, and flank streaking |
|
|
Seafood when temperature abused |
Scrombotoxins |
|
|
Shellfish toxins may be detected by smell or taste |
False |
|
|
Fresh fish should be stored at |
32 degrees |
|
|
Endpoint temperature for fish |
145 degrees |
|
|
A round worm that may be found in fish such as cod, Pacific salmon, and flounders is |
Anisakis simplex |
|
|
Identify the marine toxin that is the result of a predatory tropical reef fish contaminated by microscopic sea plants. |
Ciguatoxin |
|
|
Consumption of raw shellfish contaminated with vibrio vulnificus may cause a death rate of 50 percent in susceptible individuals |
True |
|
|
What is the possible method for discriminating between lean and fatty fish species? |
Term fish storing lipids only in the liver as lean and fish storing lipids in fat cells distributed in other body tissues as fatty fish. |
|
|
What are the contributions to poultry flavour? |
Interactions between proteins, lipids and other components found in meat, feed supplement and processing |
|
|
The shelf life of poultry depends on several factors |
Initial bacterial loads, storage temperature, gaseous environment around the product |
|
|
List three methods that extend the shelf-life of poultry |
Packaging, irradiation, use of organic acids, flushing packages with gases |
|
|
Name three different types of packaging that are used in poultry industry. |
Modified Atmosphere Packaging, vacuum packaging, active packaging |
|
|
Which country is the first producer of pork in the world? |
China |
|
|
Members of the Jewish and Islamic faiths usually do not consume |
Pork |
|
|
Inspection of beef, poultry and pork is |
Required to promote safe food |
|
|
From which pork primal is bacon made? |
Belly |
|
|
Which federal agency is responsible for ante- and post- mortem inspection of pork? |
USDA-FSIS |
|
|
What are two methods of stunning in pork industry? |
Electrocution and CO2 stunning |
|
|
What are the disadvantages of electrocution stunning method? |
Blood splash and broken bones |
|
|
What are the stages of CO2 anesthesia? |
Analgesia, excitation, anesthesia and death |
|
|
What are the red offal in pork? |
Livers, tongues, heart, kidneys, head meats |
|
|
White offal in pork? |
Parts of the digestive system |
|
|
What does fabrication mean in pork industry? |
Breaking the carcass into smaller portions for further processing or for selling as wholesale and retail cuts |
