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saunde86
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earliest form of preservation
drying
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breed known for cutability
limousine
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this bacteria can grow in cool places like drains and is a major concern for ready to eat meats
listeria monocytogenes
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this parasite will form cysts in tissue if ingested and was once a major concern in pork
trichinella spiralis
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this is often used in the producction of fermented meats and is known as good bacteria
lactobacillus
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this pathogen is a major concern in beef and can cause hemolytic uremic syndrome
escherichia coli
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this bacteria forms spores that arent killed at cooking temps and are anerobic
clostridium perfringes
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a large concern in the poultry industry found inside eggs and was number one cause of food related deaths in 2011
salmonella strains
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what is HACCP and what does it stand for?
- hazard analysis critical control points
- it is a system used to help in food safety
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name the three types of hazards and give an example of each.
- Chemical-->bleach/ pesticides
- physical-->glass, metal, wood, bone
- biological-->pathogens
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name a benifit and a downfall of hormone use
- increase growth efficiency
- less marbling
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would you expect loin or limb muscles to be more tender why?
loin, less collagen
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name a positive and a negative of bos indicus cattle
- very hardy
- poor quality meats
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what are common names for fat deposits and in what order do they begin developing
- visceral: 1 KPH kidney pelvic heart
- intramuscular: 4 marbling
- intermuscular: 2/3 seamfat
- subcutaneous: 2/3 backfat
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identify wheter red or white muscle fibers are associated with each
1:marathon runner
2:larger diameter
3:more mitochondria
4: rapid contraction
5:use oxidative energy metabolism
- 1:red
- 2:white
- 3:red
- 4:white
- 5:red
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__ is the color of meat with cure added but not yet cooked.
nitrtosomyoglobin
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__ is the fresh meat pigment that is brown in color.
metmyoglobin
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__ is the state of fresh meat pigment in cooked uncured product.
denatured metmyoglobin
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__, __, and __, are all products of irreversible reactions.
- nitrosomyoglobin
- nitrosohemochrome
- denatured metmyoglobin
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__ is the pigment in cured cooked meat.
nitrosohemochrome
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__is the fresh meat color related to bloom or exposure to oxygen that causes a bright red color
oxymyoglobin
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what are the nutrients that meat is a great source of?
protein, B-vitamins, riboflavin, iron
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what is true of clostridium botulinum?
- produces a toxin that is injected into human faces during cosmetic surgery
- it is a problem in canning (anerobic)
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tell wheather each increases or decreases dressing percentage:
1: manure stuck to hide
2: animals off feed for 8 hours before slaughter
3: animal is fat
4: animal is heavily muscled
- 1: decrease
- 2: increase
- 3: decrease
- 4: increase
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when meat pH is high having a lot of negative charges, will it hold more water or less at its isoelectric point?
more
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what chain of events occurs when the animal is exanguinated
- no oxygen delivered
- anerobic metabolism begins
- lactic acid production
- waste/heat not able to be removed
- pH drops
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explain DFD and PSE.
- Dark firm dry: long term stress depletes glycogen stores less lactic acid keeps pH higher so it can hold more water
- Pale soft exudative: short term stress leads to lactic acid build up just before death to decrease pH and water holding capacity
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what 6 factors influence bacterial growth and why are each a concern in meat?
- Food--> meat has supply of nutrients for bacterial growth
- acidity--> meat is at a pH of around 5.8 which is good for bacterial growth as they like 4.6-7.5
- temperature--> if not chilled or cooked properly meat is a good temp for bacteria to grow 40-140 0F for 4 hours
- time--> if held in danger zone for 4 hours bacterial growth is optimized
- oxygen-->ground meats have been exposed to oxygen for an aerobic environment and most bacteria are aerobes
- moisture--> bacteria need >.85 water activity most meats are about .99 so they have water for growth
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what are five principals to cutting meat?
- fat from lean
- high value from low value
- thick from thin
- tender from tough
- cut perpendicular to grain
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from top to bottom left to right what are the names parts
- jowl boston butt loin
- foot picnic shoulder belly/spare ribs
ham foot
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what are the total by products percentage body weight for beef?
55%
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what are the total by products percentage body weight for lamb
57%
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what are the total by products percentage body weight for pork
48%
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what are the total by products?
hide, edible fats, variety meats, blood, inedible fats/bones/meat scraps
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edible organs as percent body weight for beef lamb and hog?
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name four byproducts and uses
- beef extract: from water used in canning and cooking
- blood: sausages
- tripe: from the beef stomach fresh or in sausage
- chitterlings: pig intestines
- cheek head meat: sausage
- intestines: natural casing
- testicles: usually deep fried (beef lamb turkey)
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what is rendering?
to reduce convert or melt down animal tissues by heating
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from top to bottom left to right name the whole sale cuts
- chucks 5th and 6th rib loin sirloin round
- brisket plate flank
- ^
- 12th and 13th
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for veal highest priced wholsale cut
hotel rack
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lamb wholesale cuts top to bottom left to right
- neck rack loin leg>can be sirloin offoron
- shoulder breast
- shank
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what is the highest value retail cut of beef?
tenderloin
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which wholesale cut does bacon come from?
belly
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name one cut from a beef loin
short loin, strip loin, tenderloin
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what are the two whole sale cuts of the pig shoulder?
- boston butt
- picnic shoulder
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is the lamb sirloin part of the loin or leg?
leg
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what does MAP stand for in packaging?
Modified atmoshpere packaging
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what are some positives in MAP packaging air environment?
prevent oxidation, preserve color, discourage aerobic bacteria growth
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what are the percentages of the total of types of cattle slaughtered?
- steers: 49.3%
- heifers: 29%
- dairy cows: 8.7%
- other cows: 11.3%
- bulls: 1.7%
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what are average live weights for beef pork sheep and goats?
- beef: 1277
- pork: 275
- sheep: 138
- goat: 63
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what are average carcass weights for beef pork and sheep?
- beef: 773
- pork: 206
- sheep: 70
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know general trends in head and product production through years
head goes down product goes up
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what are the top four markets for US beef?
- Canada
- mexico
- japan
- south korea
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what is the allowable limit (%) of mechanically separated meat in products?
50%
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what does LFBT stand for?
lean finely textured beef trimmings
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what is the functionality of ammonium hydroxide? 3 things.
- increase binding capacity
- improve texture
- antimicrobial activity
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how do egg whites inhibit bacterial growth? 2 things
- buffer pH of 7
- enzymatic activity to kill bacteria
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what is the purpose of the yolk?
high quality food source for embryo
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what does the inner shell membrane do?
keeps bad bacteria out
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what doesn the external shell do?
protects from damage, microbes, dessication, and regulates gas and water exchange
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give the percentages and uses of eggs.
- 31.6% further processing
- 57.3% retail
- 8% foodservice
- 3.1% exported
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what determines the health differances of eggs?
feed given to chickens
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what is the approximate percentage of whole egg composition?
- water: 75%
- protein: 12-14%
- lipids: 10-12%
- minerals: 1%
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what percentage of shell white and yolk is a typical large size egg?
- shell: 9-12%
- white: 60-63%
- yolk: 30-33%
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what is the approximate biological value of the protein in an egg
93.7
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what is the approximate biological value of the protein in beef
74.3
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what is the approximate biological value of the protein in milk
84.5
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what is the approximate biological value of the protein in soybeans
72.8
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what is the approximate biological value of the protein in wheat, whole
64
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what is the approximate biological value of the protein in corn
60
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what is the approximate biological value of the protein in beans, dry
58
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what is the composition of an egg white?
- water: 90%
- protein: 10%
- carbohydrates: 1%
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what is the composition of the egg yolk?
- water: 50%
- protein: 17%
- lipids: 33%
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what are the main egg minerals?
- calcium
- phosphorous
- iron
- ptassium
- sodium
- magnesium
- zinc
- copper
- manganese
- selenium
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true false. egg proteins contain all nine essential amino acids
true
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what is the pre-slaughter regime in chickens?
- feed withdrawl
- catching and cooping
- transportation
- holding at the processing plant
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how long must feed be with held for broilers and turkey?
- broilers: 8-12 hours
- turkeys: 6-12 hours
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what are the steps in slaughter?
- unloading
- stunning
- exsanguination
- feather removal
- evisceration
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