Meats Exam 1

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Plants must be constructed so that they are clean (and can be cleaned) and do not contribute to hazards in meat

True

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In the Farmer’s Exemption, it is acceptable to serve beef to guests at such places as bed and breakfasts and dude ranches

False

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Veterinary Medical Officer is to condemn all non-ambulatory disabled cattle, and all cattle showing central nervous symptoms regardless of whether the cattle are ambulatory.

True

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Antemortem inspection is the inspection of animals before slaughter, inspected in pens on the premises, on the day of slaughter, in motion and at rest

True

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In the National Beef Quality Audits, heifer carcasses weigh more than steer carcasses

False

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Beef carcass weights continue to increase in the US

True

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Short-term stress leads to dark cutting in beef

False

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Theodore Roosevelt’s testimony regarding “The Embalmed Beef Scandal” in the Spanish-American War was one of the factors that led to the adoption of meat inspection in the US

True

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Meat grading is a mandatory service

False

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All meats are thoroughly inspected in the country of origin and samples are tested at the port of entry for a variety of compliance areas.

True

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Pork cannot be eaten by either the Jewish or Muslim consumer

True

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Muslim consumers can eat meat prepared by People of the Book (Jewish and Christian faiths)

True

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The pH of long-term stressed animals at 24 hours postmortem is 5.2

False

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In the Jewish Passover, no leavening agent or grains that may produce them may be used.

True

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“Downers,” if bovine, must be condemned

True

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Talmadge-Aiken Agreement plants are federally inspected but are staffed by the state

True

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Clostridium perfringens is known as the “cafeteria germ”

True

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Once inspectors condemn an animal, a carcass, a cut, or product, it must be identified as US Condemned and held under lock and key or in suitably marked containers and disposed of.

True

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There are three acceptable methods of stunning: mechanical, electrical, and chemical

True

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The passages “Do not cook a young goat in its mother’s milk” has had a profound impact on the Jewish consumer because it is interpreted that meat and dairy cannot be eaten together.

True

Tissue that ruptures in fiery fat, splotched muscle

capillaries

ability of muscle to retain its water during application of external forces such as cutting, heating, grinding, or pressing

water holding capacity

formal name of the “equal to” law

wholesome act of 1967

statistical sampling plan to determine the cleanliness of all carcasses processed

AQL

Term used to describe items from the bovine animal or carcass that must be removed because of BSE regulations

Specified Risk Materials

“keep hot foods hot and cold foods what?”

cold

law that extends and sets forth humane handling and stunning practices and procedures

Humane Slaughtering Act of 1978

compound that is used in chemical stunning

CO2

allows for evisceration and identification of the pluck and viscera for inspection purposes

moving top viscera table

Number one cause for bruising in sheep

lifting by wool

common name for Cysticercus bovis

cattle measles

what Corynebacterium pyogenes and sperophorus necrophorus cause in beef?

Liver abscesses?

valuable animal by-product that is affected by Hypoderma lineatum and Hypoderma bovis

hide

Packer related problem with swine

heat prostration

Packer related problem with sheep

suffocation

Pathogen that became an issue in undercooked hamburgers

E. coli O157:H7

Pathogen that can grow at refrigerated temperatures

Listeria monocytogenes

Pathogen that is the leading cause of diarrhea in the US

Campylobacter jejuni

Sticking position that reduces stun-to-stick interval, PSE, and bruising

Horizontal

Type of stunning that may result in bone breakage and blood splash

Electrical

Nerve that is forbidden to be eaten by Jews

Sciatic

Pathogen that is the most commonly reported cause of foodborne illness

Salmonella

Custom slaughterers-processors of game animals for hunters and farm animals for farmers

Curtis Amendment

Scientific name for liver flukes

Fasciola hepatica

pH of normal muscle at death

7.0

In the living animal, this is how energy is stored

Glycogen

Where the number of positively and negatively charged myofibrillar groups are equal

Isoelectric point

Least bound water in muscle

Free

Number one reason for antemortem condemnations for all species

Deads

Number one location for bruises in cattle

Hip

System by which companies can ultimately control product safety and integrity. Involves the location and monitoring of key steps in the production scheme at which final product quality may be affected.

HACCP

The fifth principle of HACCP. Identify steps/action taken if a deviation occurs.

Establish Corrective Actions

The replacement of the knife-edge after normal use.

Honing

The number of thoracic vertebrae

13

Scientific name for marbling

intramuscular

the tendon found in the beef round that connects muscle to the tuber calcanei

gambrel tendon?

Common name for the transverse process

finger bone

The ratio of dressed carcass weight divided by the live anima weight

Dressing percentage

The pork slaughter season (Sept. Oct. Nov.) when the scalding temperatures are higher and scalding times are longer

Hard hair

Determine the Carcass Cost Basis (per cwt.) for a hog with a Live price of $49/ cwt., Live weight of 350 lbs., and Carcass weight of 245 lbs.

$70 / cwt

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the bone found in the porterhouse steak is the olecranon

false

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ANSC 307 lab requires special considerations in: Personal hygiene, personal safety, food safety, and humane handling of livestock

True

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Swine should be held 12 to 24 hours before slaughter with access to water

true

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Buttons are the cartilage area at the tips of the superior spinous process of thoracic vertebrae

True

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The inspection insignia, on a cut of meat, serves as a guarantee of tenderness

false