PQs 2022-25 - finish | Quizlet

For the production of gelatine intended for use in food, the following raw materials may be used:

a. Bones + hides + skins of farmed ruminant animals

b. Pig skins + poultry skins

c. Tendons + sinews

d. All above

d. All above

The EUROP system is obligatory for the plants which slaughter more than:

a. 900 heads of cattle annually

b. 10,400 heads of cattle annually

c. 900 heads of pigs annually

d. 10,400 pigs annually

d. 10,400 pigs annually

A cut of meat from the breast or lower chest esp of beef is:

Brisket

Fresh meat other than that of the carcass (internal organs, including viscera + blood) is

Offal

Edible parts of the animals, including blood is

Meat

Found inside the loin, runs along both sides of the spine and is ually harvested as 2 long snake-shaped cuts of beef, possibly the finest cut of beef is

Tenderloin

The 5-grade scale is applied to cattle carcasses obtained from animals weighing over:

a. 200kg

b. 300kg

c. 350kg

d. 400kg

b. 300kg

Name 4 examples of animal by-products - category 3

1. Feathers

2. Eggshells

3. Horns

4. Poultry heads

Microbiological criteria (2073/2005) for gelatin + collagen is/are:

a. Salmonella

b. Escherichia coli

c. Listeria monocytogenes

d. a + b correct

d. a + b correct

3 examples of white offal

1. Brain

2. Bone marrow

3. Testicles

FBO must ensure that the following items are not used in the preparation of meat products:

a. Genital organs of either female or male animals, except testicles

b. The cartilage of the larynx, trachea + extra-lobular bronchi

c. The external auditory meatus

d. All above

d. All above

The function of cure is/are

- ↓ microbes (botulism)

- ↑ shelf life

- Colour development

- Flavour development

Curing is the treatment of muscle meat with

NaCl + NaNO₂

The aim of heat treatment of processed meats is/are

- Microbial safety

- Protein coagulation

- Texture + colour

- Storage stability

The temp of meat + brine:

a. should not exceed +6℃

b. should not exceed +4℃

c. should exceed +14℃

d. should exceed +10℃

b. should not exceed +4℃

Microbiological stability for cold storage of cooking ham is achieved by

Heat treatment (69-72°C core)

What are the differences between meat preparation + meat products?

Are microbiological criteria the same for both?

- Meat prep: structure unchanged

- Meat product: structure changed

Are microbiological criteria the same for both?

- No

Examples of red offal

- Liver

- Heart

- Kidney

- Tongue

How to achieve microbiology stability in cooked ham

- Heat treatment

- Chilling

- Packaging

Aim of tubling

Increase:

- Protein extraction

- Binding

- Tenderness

- Water holding

What is the % of SERUP

- S >60%

- E 55-59%

- U 50-54%

- R 45-49%

- O 40-44%

- P <40%

What not to use in MSM for poultry:

- Head

- Neck

- Feet

Define 'meat' (Reg. Reg UE 853/2004)

Edible parts incl. blood + offal

Rank the following by-products categories starting with the highest risk category (according to Reg. 1069/2009):

- Category 2 material

- Category 1 material

- Category 3 material

Cat 1 → Cat 2 → Cat 3

Gelatin + collagen: specify requirements for raw materials as defined in EU Reg. 853/2004

- Fit for human consumption

- Hygienic

- Approved sourcesNo bone alteration → ↓ Ca

Bone altered → ↑ Ca

Regarding the production of MSM: Explain the difference between techniques that do not alter a bone structure + techniques that do alter the bone structure

- No bone alteration → ↓ Ca

- Bone altered → ↑ Ca

The manufacturer produces MSM using a techniqeu that DOES alter the structure of the bones. And then, after 48 hours, uses it to make the sausages. Give the temperature options at which the MSM can be kept

- ≤ 2°C chilled

- ≤ -18°C frozen

In line with regulation 853/2004 "FBO must ensure that cutting plants are constructed so as to avoid contamination of different kind of meat". Indicate 2 possible solutions that the FBO can adopt to meet this requirement

1. One-way workflow

2. Separate rooms

Indicate where to find the list of approved plants

EU competent authority register

Describe the classification of beed carcasses. State the principle of classes + grade

- Category (A-E)

- Conformation (E-P)

- Fat (1-5)

In the cases of pig carcasses - carcass weight + grade should be fixed in the time of ... min from ....

45 mins from slaughterhouse

During the curing of cured meat pieces the temp of meat + brine should no exceed ... and hot smoking represents the range of temp ...

- ≤ 4°C

- Hot smoking: 50-90°C

True or False:

During production of precooked-cooked meat products, precooking the raw materials is preformed after grinding or shopping

False

True or False:

Fat meat is the principal raw material for classical raw-cooked meat products

False

True or False:

Raw-fermented sausages consist of more or less coarse mixtures of lean meats + fatty tissues

True

Ice is added to meat to form batter during the processing steps of raw-cooked meat products

True

True or False:

Mortadella is an example of precooked-cooked product

False

Define co-products

Fit but processed for consumption

Give 2 examples of co-products

- Intestines → casings

- Skin → gelatin

Give one example of a categroy 3 material that comprises the animal by-products generated in a meat processing plant (but not in a slaughterhouse)

Trimmings

Specify the temperature requirements for MSM produced by a technique that DOES NOT alter the structure of bones + is NOT used immediately after being obtained

≤ 2°C / ≤ -18°C

FBO must enure the cutting plants have facilities for disinfecting tools with hot water supplied at not less than

≥ 82°C Lean % → SEUROP

Describe the classification of pork carcasses. State the principle of classes + grade

Lean % → SEUROP

What do we mean by cutting plants under EU law?

Approved facility for cutting/deboning

In the case of beef carcasses: carcass weight + grade should be fixed in the time of ... mins from ....

Within 1 hr

According to Reg. 1129/2011 maximum content of nitritie, which can be added to processed meat is ... and curing method used for cured meat pieces is ...

Give the example of:

1. Meat preparation

2. Precooked-cooked product

3. Cure accelerator

True or False:

There are 2 heat treatment procedures involved in the manufacture of precooked-cooked products

True

True or False:

Cooked gelatinous meat mixes are an example of raw fermented sausage

False

True or False:

Animal skin can't be used as a raw material for the prodcution of precooked-cooked meat products

False

True or False:

"Dry sausages" are considered shelf-stable even under higher temps

True

True or False:

Fat should be added to the meat to form batter during the processing steps of raw-cooked meat products

True

Temp for cold smoking

15-25°C

MSM defintion + process

Mechanical removal after deboning

How many days meat for deboning can be kept from out of slaughter place

≤ 5 days

How gelatine is achieved from collagen

Hydrolysis

Content of nitrite in meat

150 mg/kg

High water binding content - which meat

Lean meat + phosphates

Which process is used for increasing storage time

- Curing

- Smoking

- Drying

Gelatin definition

Protein from collagen hydrolysis

Temp on site

≤ 12°C

What do you use for water capacity

Phosphates

Cold smoking

Techniques for MSM

Main advantage of liquid smoke application in sausage manufacturing is:

a. Removal of majority of carcinogens

b. Better colour of sausage casing

c. Reduction of water activity

d. Better bactericidal effect

a. Removal of majority of carcinogens

Which of the processing stages in sausages manufacturing must be carefullt monitored because of the potential for listeria growth

a. Stuffing

b. Processing in bowl cutter

c. Peeling

d. Grinding

a. Stuffing

Heat treatment of cooked + smoked sausages has to ensure a core temp of at least

a. 66-69 C

b. 70-72 C

c. 73-75 C

d. 74-76 C

b. 70-72 C

According to regulation (EC) 853/2004 meat means

a. Edible parts of the animals, including offal

b. Edible parts of the animals, except blood

c. Muscle tissue of slaughter animals

d. Muscle tissue of slaughter animals + blood

a. Edible parts of the animals, including offal

Carcasses material used for meat recovery is an example of

a. Edible co-products

b. Edible co-products "meats"

c. Edible by-products

d. By products

b. Edible co-products "meats"

Health mark

a. Is applied manually to the carcass by a vet

b. Is printed on the label, for example, sausage label

c. Is applied manually to the carcass by FBO

d. Is printed on the label by vet inspection

c. Is applied manually to the carcass by FBO

Is Poland's foie gras distribution

a. Is allowed only for export

b. Is not allowed for export

c. Is allowed

d. Is prohibited

d. Is prohibited

List 4 ingredients for curing meat + their function

- Salt → preservation

- Nitrite → colour + antimicrobial

- Sugar → flavour

- Phosphates → ↑ water holding

Max amount of sodium nitrite in food (150mg/kg) + curing methods

By-products in grade 3 in meat processing plant but not slaughterhouse

Pig grades - SEUROP

Temp for offal shouldnt exceed

Meat should bear the mark for:

a. brand

b. producer

c. EU identification mark

d. ...

A tumblr is used for what kind of curing

Where is brisket from in a cow

Meat from an "out-site slaughterhouse" should be cut up in how many days

Additive in curing mix (4 + functions)

Difference between primary + retailed cut

Pork carcass grading scale

3 examples of category 3 by-product

What is co-product + give 2 examples

Temp of meat + brine solution + how smoking temp

Cutting plant regulation 853 what is requirements

Defintion of meat

2 examples from category 2 from cutting plant not slaughter house

1. Contaminated meat

2. Chemical residues

Beef carcass grading

4 examples of food additives classes + function + meat products used in them

Raw material for deboning (Reg. 853/2004) from an out-site slaughterhouse must be no more than

a. 9 days out

b. 7 days out

c. 3 days out

d. 5 days out

For whcih products obtained from co-products have been established specific hygienic requirements according to Reg. 853/2004

a. sausage casings, gelatine and collage

b. treated stomachs, bladders and intestines, gelatine and collagen

c. gelatine, treated stomachs, bladders and intestines

d. gelatine and collage

FBO must ensure that gelatine complies with the residue limits

b. 0.5ppm for Pb and 5 ppm for Cd

b. 0.5 ppm for Cd and 5 ppm for Pb

c. 1 ppm for Pb and 5 ppm for Cd

d. 1 ppm for Cd and 5 ppm for Pb

Carcasses of all slaughter animals prior to breaking down must be free from

a. head

b. tail

c. skin

d. internal organs

The main advantage of liquid smoke application in sausage manufacturing is

a. removal of majority of carcinogens

b. better color of sausage casing

c. reduction of water activity

d. better bactericidal effect

"Chuck" is

a. a retail cut from round portioning

b. a retail cut from forequater of beed carcass

c. a retail cut from brisket portioning

d. a retail cut from hindquater of beef carcass

Grinders are used in the manufacturing of

a. cooked + smoked sausages

b. precooked-cooked meat products

c. cured meat pieces

d. answer a + b are correct