Meats Eval CDE 2019

"Long fed cattle" refers to grain fed cattle that have been on the feedlot for ____ days.

More than 130

What is the maximum percentage of fat contained in a hot dog as established by the Federal government?

30%

What is the recommended temperature for medium internal doneness for pork roast?

160 degrees F

Most cattle start out eating grass. Then, three-fourths of them are "finished" in _____ where they are fed specially formulated feed based on corn or other grains.

feedlots

What is the spread of harmful bacteria from one surface to another?

Cross Contamination

A lamb crown roast is made by using two _____ roasts, sewn together to form a circle.

rib

Which of the following is NOT true for the use of antibiotics in animals raised for agricultural purposes?

Antibiotics for animals must be permitted by the local veterinarian.

What is a physical means of food treatment which exposes food to gamma rays, machine generated electrons, or X-rays?

irradiation

What are PCBs?

Polychlorinated biphenyls

What term describes a meat product that does not contain any artificial flavor, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient?

Natural

The following are safe methods of defrosting meat EXCEPT:

On the countertop at room temperature

What is a substance in soybeans, corn, or eggs that keeps fat and water distributed in meat?

Lecithin

What is the pigment responsible for the red color in meat?

Oxymyoglobin

What is a minute amount of antibiotic, drug, hormone, insecticide, pesticide, or environmental contaminant remaining in meat and poultry after slaughter?

Residue

Generally, which of the following should NOT be frozen?

Canned meats

Which food borne bacterium causes campylobacteriosis?

Campylobacter jejuni

What is the drying out of the surface tissues of food during freezer storage?

Freezer burn

For meat purchased from the store, what item should be removed from the product before microwaving?

The plastic wrapping

What is an oxygen interceptor used to retard rancidity of food due to oxidation?

Antioxidant

The fat present in calves (baby beef) may have a yellow cast due to the _____ from the grass they have eaten.

Carotene

What is BST?

Bovine somatotropin

Which of the following is a factor that determines meat quality?

Marbling

Which of the following is a government agency responsible for monitoring pesticides used on crops grown for livestock feed?

The Environmental Protection Agency (EPA)

All fresh and processed meat and poultry are required by the USDA to meet rigid standards for wholesomeness and _____.

sanitation

Which of the following is NOT one of the three widely used methods of aging?

Wet aging

USDA Inspection is a guide to:

wholesomeness

What term describes a building block for body structure?

protein

Which common food borne bacteria is normally found in animal intestines? It is destroyed by cooking to 160 degrees F.

Escherichia coli

Which is a B-vitamin found in meat?

Riboflavin

Which beef cut would usually have relatively more fat than the others listed?

Chuck roast

Less than ___ of the fat in beef, veal, and pork is saturated.

50%

How much meat counts as one serving on the Food Guide Pyramid?

2 to 3 ounces

Meat cuts from the middle section along the _____ are generally more tender than from the shoulders, legs, breasts, and flanks.

Back Bone

How is a "half ham" different from a butt or shank portion?

A half ham has had no center slices removed.

Which of the following is an example of a subprimal cut of beef?

Top Round

What is the paper-like covering on a lamb? It is usually removed from chops but not from leg roasts.

The "fell"

What is MSB?

Fresh beef that has been removed from the bones by a machine.

Which of the following is important for protein synthesis?

Zinc

What is a Boston Butt?

Part of the pork shoulder

Which disease is caused by eating meat from wild game or hogs that have been infected with a parasite?

Trichinosis

Which pesticides are allowed on crops grown for livestock feed?

Government approved pesticides

Which of the following is true of beef that has been tenderized?

It will keep in the refrigerator for the same length of time as other fresh beef

What does the term "net weight" mean?

The weight of the food without the packaging materials

What is meat from a calf younger than one year of age?

Veal

Why do chuck steaks curl when broiled?

Shrinkage of the connective tissue

What is the abbreviation for monosodium glutamate?

MSG

What is "fresh ham?"

A pork leg that has not been cured

What is botulism?

all of these

What is a rule for cooking meat on charcoal grills?

place meat on grill so that pieces don't touch

Can a whole ham or ham piece be heated in the microwave oven?

Yes. Cover in wax paper.

What food borne illness causes hemorrhagic colitis?

Escherichia coli

At what temperature is Salmonella enteritis killed?

140 F

How can the meat dollar be stretched?

Use the liquid in which pot roasts are cooked to prepare gravy

What is the grade or quality of generic beef?

all of these

Is uniform meat identity required by law?

In 1973, the retail meat industry agreed to establish one specific name for each cut

What does ground turkey contain?

all the meat plus the skin covering it

If a pork ham is labeled "cook before eating," what temperature is recommended?

160 F

What is the best way to serve cooked meat and poultry for a buffet?

none of these

How do you safely handle whole meats such as a holiday turkey dinner purchased from stores, restaurants, or caterers?

all of these

Is an unopened canned ham labeled "Keep Under Refrigeration" which has been left out of the refrigerator safe to eat?

should be safe if not left out for more than 4 hours

Can money be saved by the consumer when buying meat by the carcass, side, or quarter?

Depends on yield, wrapping, and cost of freezing

What are the USDA grades for young pork?

US NO. 1, US NO 2, and US NO. 3

What happens to beef that is lower than USDA select?

put in ground beef and other processed meats

Which cuts are best for braising?

Beef round steak

Fabricated steaks:

cannot contain more than 30% fat

Smoked picnic shoulders that return to their original weight are labeled:

smoked picnic shoulders

Which disease causes stomach pain, diarrhea, nausea, chills, fever, and headache? Symptoms can last 3 to 5 days after ingesting raw eggs, Mexican food, or undercooked poultry. It is one of the top two sources of food borne illness.

Salmonella enteritidus

Which is considered an unsafe method of handling meat?

Thaw at room temperature

Which is the least desirable material for wrapping meat for the freezer?

Wax Paper

If the harvest date for your steer is March 30, what is the latest date you could administer medication to your steer if the withdrawal period if twenty eight days?

March 1

_____ is a dry heat cooking method used for tender steaks, chops, and poultry parts in which heat from gas or electric coils heat the top of the food.

Broiling

Meat slaughter plants have incorporated what system/process in their production to prevent public health standards?

HACCP

The safety of any food is based on two factors: natural toxicity and the _____ _____.

amount consumed

The word "_____" refers to the seasonings used on meat and designates natural spices, essential oils, oleoresins, and other natural spice extracts. It may also be used to designate powdered vegetable products including garlic, parsley, and onion.

flavoring

_____ is unique, as it only occurs in foods of animal origin, such as red meat, poultry, fish, and eggs.

Vitamin B12

Most of the cholesterol in our bodies is:

manufactured in our bodies

Which is not one of the four statements for labeling as "Safe Handling Instructions?"

Keep all meats hot at a minimum temperature of 130 degrees F

Sodium nitrite is used in making some processed meats because it ____________.

All answers listed

Which statement is not true about food irradiation?

Irradiation makes food moderately radioactive.

What has the Federal Government set as the maximum fat content for a hotdog?

30%

For the average healthy adult, how much meat should be included in the daily diet?

Two 2-3 ounce servings per day

For safety, best flavor, texture and juiciness, cook pork to an internal temperature of ________.

160 degrees F

What is the meaning of cutability of a carcass?

Cutability refers to yield of lean meat in a carcass.

Which of the following statements about tenderization is false?

The use of tenderizers can improve the quality grade of meat.

What factors determine the quality grade of beef carcass?

All of the listed

The USDA meat grades for young pork are

US No. 1, US No.2, and US No.3

What is an antioxidant?

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

What USDA grades of beef are generally found in the grocery store?

Choice and Select

What does the term water added on a ham label mean?

Water added means that the cured ham returns to within 10% above the original weight of the ham during the curing process.

Which of the following statements about cholesterol is not true?

Cholesterol is a saturated animal fat that clogs arteries.

What are the primary factors for determining the value and general acceptability of a beef carcass?

Cutability and Quality

What temperatures are needed for proper freezing and storage of meat?

5 - 20 Degrees F

What is the meaning of the term nutrient dense food?

Nutrient density compares the amounts of essential nutrients to the amounts of calories a food contains. The greater the nutrient contribution of a food relative to calorie content, the more nutrient-dense it is.

The recommended refrigerator (36 - 40 degrees F) storage time for a maximum quality for beef porterhouse steaks is:

3-4 days

Concerning the use of drug and hormones, what is a withdrawal period?

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

Which of the following statements about fat in the diet is not true?

The most healthy diet for the average American is one that contains no fat.

Use a Pearson Square to formulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beef trimmings (30% fat - $0.89/lb). The batch size is 500 pounds and the final product should be 20% fat (80% lean). Round your answers to 2 decimal places. Determine the pounds of boneless bull meat.

335 pounds

Use a Pearson Square to formulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beef trimmings (30% fat - $0.89/lb). The batch size is 500 pounds and the final product should be 20% fat (80% lean). Round your answers to 2 decimal places. Determine the pounds of 70% lean beef trimmings

165 pounds

Use a Pearson Square to formulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beef trimmings (30% fat - $0.89/lb). The batch size is 500 pounds and the final product should be 20% fat (80% lean). Round your answers to 2 decimal places. Determine the cost of 70% lean beef trimmings

$146.85

Use a Pearson Square to formulate a batch of ground beef using boneless bull meat (15% fat - $1.15/lb) and 70% lean beef trimmings (30% fat - $0.89/lb). The batch size is 500 pounds and the final product should be 20% fat (80% lean). Round your answers to 2 decimal places. Determine the cost per pound of ground beef (final product)

$1.03