Meats Evaluation CDE

These flashcards cover key concepts and facts related to meat evaluation, including storage, preparation, nutrition, and safety standards.

Freezing Temperature for Meats

Meats should be frozen at 0 degrees F or lower.

Residues in Meat

Minute amounts of antibiotic, drug, hormone, insecticide, pesticide, or environmental contaminant remaining in meat after slaughter.

Sodium Nitrite

A curing agent used in processed meats that inhibits the development of botulinum toxin and contributes to the flavor and color.

Food Irradiation

A process that destroys harmful bacteria, keeps food longer, but does not make food radioactive.

Maximum Fat Content for Hotdogs

30%

Cutability of a Carcass

An estimate of the overall palatability (flavor, tenderness, juiciness) and yield of lean meat from a carcass.

Tenderization

A process involving methods like electrical stimulation and natural food enzymes to improve the tenderness of meats.

USDA Grades for Young Pork

The USDA meat grades for young pork are US No.1, US No.2, and US No.3.

Antioxidant

Substance used to retard rancidity of food due to exposure to oxygen.

Water Added

Indicates that 20% or more of the ham's weight is due to water added during the curing process.

Cholesterol

A sterol found in all animal tissue, necessary for bodily functions but can clog arteries.

Nutrient Dense Food

Food that provides a greater amount of essential nutrients relative to its calorie content.

Storage Time for Porterhouse Steaks

The recommended refrigerator storage time for maximum quality is 3-4 days.

Withdrawal Period for Drugs and Hormones

The length of time before slaughter that the use of a hormone or drug must be discontinued.

Veal Definition

Meat from a calf that is younger than one year of age.

Fat in the Diet

Moderate amounts of fat are essential in the diet for absorption of fat-soluble vitamins.

Aging Meat

The process used to develop additional tenderness and a characteristic flavor.

Maximum Fat in Ground Beef

Ground beef can contain a maximum of 30% fat.

Short-Fed

Refers to cattle that are grain fed for 90 to 130 days.

Trichinosis

A disease associated with the way pork is cooked.

Cost per Serving Calculation

Calculated by dividing the cost per pound by the number of servings expected per pound.

Identifying Cuts of Meat

by color, size of cut, and bone structure.

Cooking Thickness for Broiling

Beef steaks or pork chops should be cut 3/4 to 1 inch thick for broiling.

Determining Meat Quality

Quality is determined by tenderness, juiciness, and flavor.

Refrigerator Storage Limit for Bacon

The refrigerator storage limit for maximum quality bacon is 1 week.

Subprimal Cuts Advantage

Usually results in lower cost per serving for consumers.

Long-Fed Cattle

Refers to cattle that are grain fed for more than 130 days.

Testing Doneness of Meats

The most accurate way to test doneness is with a meat thermometer.

Freezing Safety Duration

Meat can remain safe in the freezer for up to 2 days when the power is off.