ASCI 210 - Exam 2 Notes

the Act of Congress that required state inspection services to be “at least equal to” federal regulations was:

* meat inspection act
* food sanitation act
* interstate meat act
* wholesome meat act
* meat export act

wholesome meat act

on the USDA inspection legend, the number refers to:

* feedlot or owner of animals before selling to plant
* parent company of packing plant (headquarters)
* inspector’s identification number with federal goverment
* ID number of the actual plant where meat was processed
* actual animal tag number so diseased product can be traced

ID number of the actual plant where meat was processed

T/F: regulations for federal (red) meat inspection and federal poultry inspection, including ll exemptions, are the same

false

T/F: red meat products produced under custom exempt processing can be sold

false

if the lymph nodes of an animal are swollen…

* the animal is condemned
* the lymph nodes are removed and the animal is passed
* the inspector closes down the slaughter floor until the problem can be cleared up
* the animal could have an infection

the animal could have an infection

T/F: post-mortem inspection is only done on a random number of animals

false

T/F: nebraska has a state meat inspection

false

T/F: the ante-mortem inspection occurs before slaughter to check the general health of the animal

true

T/F: upton sinclair is best known for proposing a food safety bill in the US Senate

false

T/F: the lungs of an animal are not viewed during inspection because they are not considered edible viscera

false

which of the following is not used as an indication of maturity in beef by the grading service?

* dentition
* tail switch length
* lean color and texture
* ossification of cartilage caps/buttons of the thoracic vertebrae

tail switch length

T/F: in lamb, a spool joint is an indication of a young animal

false

which USDA quality grade would have the least amount of marbling?

* select
* prime
* choice

select

what does BCTRC stand for?

* beef, choice tenderloins, and ribeye cuts
* boneless, closely trimmed, retail cuts
* bone-in, closely trimmed, retail cuts
* boneless, closely trimmed, restaurant cuts

boneless, closely trimmed, retail cuts

which of the following is used to calculate beef yield grade?

* hot carcass weight
* ribeye area
* 12th rib backfat
* all of the above
* none of the above

all of the above

T/F: pork quality standards have separate scores for color and marbling

true

T/F: in poultry grading, exposed flesh and discoloration are criteria to downgrade a bird

true

T/F: USDA grading is a mandatory program

false

T/F: certified angus beef and certified hereford beef are examples of voluntary certification services overseen by the USDA Agricultural Marketing Service

true

T/F: the primary driver of lamb quality grade is marbling in the loin eye

false

in the UNL Loeffel Meat Lab, which type of stunning is used to render the pig insensible?

* mechanical (captive bolt)
* chemical (carbon dioxide gas)
* electrical shock
* all are commonly used

electrical shock

the temperature of the water for the scalding tanks was:

* 127 F

138-145 F
* 180-190 F
* “Damn Hot”

138-145 F

the “pluck” refers to:

* the organs in the abdominal cavity
* the automatic dehairing machine
* the heart, lungs, and trachea
* both a and c are true

the heart, lungs, and trachea

when sticking the hog to bleed, the following arteries and veins are severed:

* jugular vein and aorta
* carotid artery and jugular vein
* jugular vein and femoral artery
* branchial vein and jugular arteries
* venous plexus and pulmonary artery

carotid artery and jugular vein

why do pigs not bruise after going through the mechanical scraper?

* scalding treatment denatures the protein
* scraper has soft rubber scrapers that doesn’t cause bruising
* pig is dead and in a pre-rigor state so it is completely relaxed
* the majority of the blood has been removed
* the pig does bruise and the inspector makes sure it is trimmed off

the majority of the blood has been removed

the USDA inspector looks at which of the following during the inspection process?

* lymph nodes
* the live animal
* liver
* all of the above
* none of the above

all of the above

exsanguination is:

* the animal vocalizing
* the process of removing blood
* removing the head at the atlas joint
* none of the above

the process of removing blood

T/F: the scalding tank is used to denature the hair follicles and to ease the dehairing process

true

T/F: bunging is the process of loosening the anus or anus and vulva from the body

true

the NAMI (AMI) glass wall series:

* shows people throwing stones
* shows the slaughter process inside a commercial processing facility
* is narrated by Dr. Temple Grandin
* b and c
* none of the above

b and c

dressing percentages are:

* lower in animals that are fed longer
* higher in pregnant animals
* lower in fat animals
* 72% in cattle
* none of the above

none of the above

dressing percentage can be increased by:

* holding off feed for 12-24 hours
* stressing prior to slaughter
* marketing fatter animals
* marketing leaner animals
* both a and c

both a and c

chemical stunning typically uses high amounts of ___ gas to stun the animal

* oxygen
* carbon dioxide
* ozone
* carbon monoxide
* helium

carbon dioxide

the correct order of dressing percentages from highest to lowest in the following species is:

* beef, pork, lamb
* lamb, beef, pork
* pork, lamb, beef
* pork, beef, lamb
* beef, lamb, pork

pork, beef, lamb

T/F: blood splashing should be avoided because of the problem of bacterial contamination

false

T/F: the animal is left off feed and water for 12-24 hours before slaughter to ease evisceration

false

T/F: captive bolt stunning can increase the amount of blood splash in pigs, especially if there is delayed time to exsanguination

true

T/F: as an animal becomes fatter, its dressing percent will increase

true

T/F: in general, the market weight of most livestock species has stayed the same over time

false

T/F: in hogs, bruising will be more common in the ham than the shoulder

true

which of the following is **not** used in Fat Free Lean calculations for ribbed pork carcasses?

* loin eye area
* belly thickness
* hot carcass weight
* 10th rib back fat thickness
* all of the above are used

belly thickness

T/F: most pork carcasses are USDA graded

false

T/F: marbling scores are related to % intramuscular fat

true

the pork shoulder and rib are separated at which rib?

* second
* fourth
* twelveth
* last rib

second

a barrow carcass has:

* a pizzle eye
* testicles
* a crest or hump in the shoulder area
* boar taint

a pizzle eye

which of the following retail cuts cannot be manufactured from wholesale pork loin?

* arm steak
* back ribs
* country style ribs
* sirloin chop
* all of the above cuts can be made from a wholesale loin

arm steak

T/F: Last rib (last lumbar) back fat is measured along mid-line of the split carcass

true

T/F: most companies have established their own specifications for pork quality and don’t rely on a USDA grade

true

10th rib backfat is measured ___.

* on the belly
* at 3/4ths of the length of the loin eye muscle
* along the midline of the split carcass
* none of the above

at 3/4ths of the length of the loin eye muscle

which IMPS number is associated with fresh pork?

* 100
* 200
* 300
* 400
* 500

400

meat is an ideal culture medium for microbial growth because it is:

* high in moisture
* high in proteins and amino acids
* high in minerals and growth factors
* all of the above

all of the above

T/F: pasteurization of processed meat products is achieved by heating products to an internal temperature that no bacteria or spores will survive

false

what group of microbes grow between 32 F and 68 F?

* psychrophiles
* thermophiles
* mesophiles
* acidophiles
* meatophiles

psychrophiles

the bacterial population growth curves occurs (in order) in the following sequence:

* lag phase, log phase, death phase, stationary phase
* death phase, log phase, lag phase, stationary phase
* stationary phase, lag phase, death phase, log phase
* log phase, lag phase, stationary phase, death phase
* lag phase, log phase, stationary phase, death phase

lag phase, log phase, stationary phase, death phase

T/F: bacteria that are obligate aerobes require an oxygen free environment to grow

false

T/F: lowering water activity below 0.85 will inhibit pathogenic bacterial growth

true

T/F: most food borne pathogens are mesophiles

true

T/F: all thermally processed meats can be stored at room temperatures

false

T/F: to keep meat from spoiling, the objective is to keep bacteria in the lag phase as long as possible

true

T/F: rapid freezing prevents the formation of large ice crystal and reduces the drip loss

true

TERMS:

gets further inspection of kill floor

US Suspect

TERMS:

1906 - laid down binding rules for sanitary meat packing and government inspection of meat products crossing state lines

Meat Inspection Act

TERMS:

wholesome and safe for human consumption (when it left the sale place); inspectors work for USDA and not packing plant; under supervision of vet

US Inspected and Passed

TERMS:

an act of congress in 1957 that established inspection standards for poultry similar to those established for other meat products under the Meat Inspection Act of 1906

poultry inspection act

TERMS:

carcass, carcass part, viscera, or other product that has been held for further examination by a USDA-FSIS inspector to determine if it should be passed or condemned

US Retained

TERMS:

1967; state and federal meat inspection

wholesome meat act

TERMS:

food safety and inspection service; health agency of the federal government responsible for ensuring that the nations’ commercial supply of meat, poultry, and egg products are safe

FSIS

TERMS:

inspection of the animal before death to determine healthiness

ante-mortem inspection

TERMS:

inspection of the internal organs and carcass after the animal has been slaughtered to determine wholesomeness

post-mortem inspection

TERMS:

not for consumption; must be processed to be thrown out

US Rejected

TERMS:

the inspection status of a meat packing plant that slaughters animals as a service and does not sell any meat products

custom exempt

TERMS:

“downers”, deads, obvious symptoms of a disease, suspect dies in the pens

US Condemned

TERMS:

1925; established USDA Meat Grading service

Federal Meat Grading Act

TERMS:

the amount of fat streaks through the intercostal muscle

feathering

TERMS:

1929 act championed by Herbert Hoover that authorized the lending of federal money to farmer’s cooperatives to buy crops that keep them from the oversaturated market; program hampered by lack of adequate federal financial support

Agricultural Marketing Act

TERMS:

streaks of fat in the flank muscle of lamb carcasses

flank streaking

TERMS:

rating system based on quality standards focusing on color, size, shape, texture, and defects

quality grades

TERMS:

the percentage of the lean boneless cut that are in a carcass

percent cutability

TERMS:

1,2,3,4, utility

yield grades

TERMS:

indication of maturity in animals where they become porous and yellowish

ossification

TERMS:

kidney, pelvic, and heart fat

KPH

TERMS:

thickness of subcutaneous fat improves meat tenderness

fat thickness

TERMS:

a point on the front leg of a lamb carcass that is indicative of maturity

break joint

TERMS:

after slaughter has finished and before carcass is placed in a hot box

hot carcass weight

TERMS:

institutional meat purchasing specifications

IMPS

TERMS:

the animals has been excited before slaughter, leading to pinkish fat

fiery carcass

TERMS:

the contents of the digestive tract

fill

TERMS:

the amount of water lost from a carcass in the first 24 to 48 hours after harvest

cooler shrink

TERMS:

the layer of fat on top of the butt of a pork shoulder

clear plate

TERMS:

loin, ham, boston butt, picnic shoulder, belly

primal cuts

TERMS:

the period of time when the bacteria are adjusting to their environment

lag phase

TERMS:

bacteria are increasing in number and are actively metabolizing and using up nutrients

exponential phase

TERMS:

bacteria growth slows because they are crowded and waste products accumulate

stationary phase

TERMS:

illness that can happen in at least 24 hours; fever is associated and can last a long time

food-borne infection

TERMS:

illness is sudden and no fever is associated; short in duration

food-borne intoxication

TERMS:

a psychrophile that grows at refrigerated temperatures

listeria monocytogenes

TERMS:

bacteria that causes a food borne intoxication found in improperly canned foods

clostridium botulinum

TERMS:

the fat surrounding the kidney

leaf fat

TERMS:

a hook to put through the tendons to hang up the carcass. Also the name of the tendon used to hang the carcass

gambrel

TERMS:

portion of the pelvic bone that is exposed when a carcass is split into left and right sides at the midline

aitch bone