fdsci final exam

Who regulates most meat and poultry products?

USDA Food Safety and Inspection Service (FSIS) oversees most meat and poultry products.

What are the methods of animal slaughter?

Mechanical, electrical, and chemical methods are used for animal slaughter.

What does Quality Grade measure in meat?

Quality Grade measures palatability, tenderness, flavor, and juiciness.

What are the top three states for cattle production?

Texas, Nebraska, Kansas are the top three cattle states.

What is the majority type of beef produced?

The majority of beef produced is used for Ground Beef.

Define 'Pink Slime'.

Pink Slime is lean finely textured beef treated with ammonium gas to kill bacteria.

What are the key points for safe handling instructions for meat?

Keep it cold, keep it clean, don't cross-contaminate, cook properly.

What is the definition of ethnic foods?

Ethnic foods are foods from countries other than the home market, representing different food cultures.

What is the purpose of sensory testing in food quality?

The purpose is to ensure consumer acceptance and product consistency.

What are the main contaminants reported in food?

Main sources of contamination are metal, plastic, and glass.

What is an 'adulterated food'?

Adulterated foods are those that are impure, unsafe, or unwholesome.

What is food fraud?

Food fraud includes counterfeiting, mislabeling, dilution, and substitution.

What are the symptoms of E. coli infection?

Symptoms include bloody diarrhea and kidney failure.

How should ground beef be cooked for safety?

Ground beef should be cooked to an internal temperature of 160°F.

What are four key actions for food safety?

Clean, separate, chill, cook are four key actions for food safety.

What is the risk associated with non-intact meat?

Non-intact meat has a higher risk of contamination due to mechanical tenderization.

What does the Deming Principle relate to in food quality?

It relates to using control charts to evaluate production processes.

What are the characteristics of organic meat?

Organic meat must have no antibiotics, growth hormones, and meet USDA National Organic Program standards.

What are the primary pathogens of concern in raw meats?

Salmonella, E. coli, and Campylobacter are primary pathogens of concern.

State one pro and one con of organic foods.

Pro: Environmentally friendly. Con: Expensive to produce.

What is HACCP?

HACCP stands for Hazard Analysis Critical Control Point, a systematic preventive approach to food safety.

What are genetically modified organisms (GMOs)?

GMOs are organisms whose genetic material has been altered through genetic engineering techniques.

What is the definition of food labeling?

Food labeling provides information about the contents, nutrition, and safe handling of food products.

What are the key reasons for meat inspection?

Meat inspection ensures food safety, public health, and compliance with law.

What is the shelf life of ground beef?

Ground beef has a shelf life of 1-2 days in the refrigerator and up to 4 months in the freezer.

What is cross-contamination in food safety?

Cross-contamination occurs when harmful bacteria or allergens are transferred from one food to another.

What is the primary purpose of marbling in meat?

Marbling enhances flavor, tenderness, and juiciness in meat.

What are nitrates and nitrites used for in food processing?

Nitrates and nitrites are used to preserve meat and prevent bacterial growth.

What is the danger zone for food temperatures?

The danger zone is between 40°F and 140°F, where bacteria can grow rapidly.

Why is traceability important in the food supply chain?

Traceability allows tracking food products from farm to table, ensuring safety and quality standards.

What are the benefits of meat inspection?

Benefits include ensuring food safety, preventing disease outbreaks, and ensuring humane treatment of animals.

What defines 'grass-fed' beef?

Grass-fed beef comes from cattle that have eaten mostly grass and forage throughout their life.

What does 'free-range' mean in poultry production?

Free-range indicates that poultry have access to outdoor spaces for foraging.

What is the process of curing in meat processing?

Curing involves adding salt, sugar, and nitrates to preserve meat and enhance flavor.

What role do enzymes play in meat tenderization?

Enzymes break down proteins in meat, making it more tender.

What are the main types of meat cuts?

The main types of meat cuts are primal cuts, subprimal cuts, and fabricated cuts.

What is the significance of the USDA inspection stamp?

The USDA inspection stamp indicates that meat has been inspected and deemed safe for consumption.

How does aging beef enhance its flavor?

Aging beef improves flavor and tenderness through biochemical processes as enzymes act on the muscle tissue.

What are common food allergens found in meat products?

Common allergens include soy, wheat (in some processed meats), and dairy.

What is the purpose of labeling meat with cooking instructions?

Cooking instructions ensure that consumers prepare meat safely to avoid foodborne illnesses.