ANSC 307 Final review
Terms in this set (90)
Are cattle to be condemned if they show central nervous symptoms but are still ambulatory?
Plants must be constructed so that they are _________ (and can be cleaned) and do not contribute to hazards in meat.
Who is to condemn all non-ambulatory disabled cattle, and all cattle showing central nervous system symptoms
Veterinary Medical officer
the inspection of animals before slaughter
Where are cattle to be inspected before slaughter?
Inspected in pens on the premises, on the day of slaughter, in motion and at rest.
It is NOT acceptable to serve beef to guests at such places as bed and breakfasts and dude ranches.
In the national beef quality audit
Steer carcasses weigh more than heifer carcasses.
Beef carcass weights
continue to increase in the U.S.
Leads to dark cutting in beef
is a VOLUNTARY service
Jewish or Muslim conumers
CANNOT eat pork
All meats are thoroughly inspected in the country of origin and samples are tested at the port of entry
can eat meat prepared by people of the book (jewish and christian faiths)
No leavening agent of grains that produce them may be used.
pH of long-term stressed animals at 24 hours postmortem
must be condemned
Talmadge-Aiken agreement plants
are federally inspected but are staffed by the state.
the "cafeteria germ"
Once inspectors condemn an animal, a carcass, a cut, or product
it must be identified as U.S. condemned and held under lock and key or in suitably marked containers and disposed of.
3 acceptable methods of stunning
mechanical, electrical, and chemical
"Don not cook a young goat in its mothers milk"
it is interpreted that meat and dairy cannot be eaten together
Tissue that ruptures in fiery fat, splotched muscle.
Ability of muscle to retain its water during application of external forces such as cutting, heating, grinding or pressing.
Wholesome meat Act of 1967
Formal name of the "equal to" law
Acceptable quality level (ARL)
Statistical sampling plan to determine the cleanliness of all carcasses processed.
Specified Risk materials (SRM's)
Term used to describe items from the bovine animal or carcass that must be removed because of BSE regulations
"Keep hot foods hot and cold foods what?"
Humane method of slaughter act of 1978
Law that extends and sets forth humane handling and stunning practices and procedures
Compound that is used in chemical stunning
Moving top viscera table
Allows evisceration and identification of the pluck and viscera for inspection purposes
Lifting by wool
Number one cause for bruising in sheep
common name for Cysticercus bovis
What Corynebacterium pyogenes and sperophorus necrophorus cause in beef
Valuable animal by-product that is affected by Hypoderma lineatum and Hypoderma bovis
Packer-related problem w/ swine
Packer-related problem w/ sheep
E. Coli O157:H7
Pathogen that became an issue in undercooked hamburgers
Pathogen that can grow at refrigerated temperatures
Pathogen that is the leading cause of diarrhea in the U.S
Sticking position that reduces stun-to-stick interval, PSE, and bruising
Type of stunning that may result in bone breakage and blood splash
Nerve that is forbidden to be eaten by jews
Pathogen that is the most commonly reported cause of foodborne illness
Custom slaughterers-processors of game animals for hunter and farm animals for farmers
Scientific name for liver flukes
pH of normal muscle at death
In the living animal, this is how energy is stored
Where the number of positively and negatively charged myofibrillar groups are equal
Least bound water in muscle
Number one reason for antemorten condemnation for all species
Number one location for bruises in cattle
made from skins or hides, connective tissues, cartilage, and bones of cattle and calves
High temperature, post rigor temperature
meat is stored at 20 degrees C for 24 hours
High temperature, post rigor temperature
Has the same affect on tenderness as 2 degrees C for 14 days
Salt, sugar, and nitrite or nitrate in meat curing
contributes to flavor
means that it has lactic acid in it
have higher calpastatin levels than Bos taurus breeds
A steak with sarcomere length of 2.2 um
would be tougher than a steak 2.9 um
the meat is ready to go into the case for immediate selling
The shearling 4 pelt
the least valuable lamb pelt
the basic contractile unit of muscle
maximum amount of sodium nitrite that can go into regular bacon
tenderizes beef by putting it in a sealed water-filled chamber and setting off an explosion to destroy z-lines
The higher the degree of doneness that steaks are cooked
the less tender the steak
Bulk density/lubrication effect for tenderness
related to the amount and distribution of marbling
swifts pro-ten process
works by injecting the live animal with papain, which stays behind in the muscle after bleeding and is activated by hear during the cooking process
Salt-soluble, heat-coaguable proteins (SSHCP)
Actin, myosin, and actomyosin
a contractile unit that is made up of connective tissue, muscle fibers, and intramuscular fat
CANNOT be used for human food in the U.S.
A steak with 32% collagen solubility
would be more tender than a steak with 16%
Tenderization process whereby carcasses are hung by the obturator foramen
Sold as aphrodisiacs in the Far East
Other than tropomyosin and troponin, which other protein is found in thin myofilaments?
Name of most valuable cattle hide due to presence or absence of branding
Name for the youngest classification of bovine.
Minimum amount of fat on beef carcasses to prevent cold shortening
In the living animal, serves to store reserve energy
In the living animal, serves to produce energy and convert it to work
In the livingsium animal, connects muscle to bone
Fat depot that is located in the perimysium and endomysium
Exogenous enzyme from the papaya
Example of a cooked, smoked emulsion-type sausage
Endogenous enzymes that work on z-lines
Edible portion of domestic mammals used for food
Compound that can be added to meat to increase activity of calpains
Which has more myoglobin, a locomotive or support muscle?
Which cut is likely to be more tender, a cut from a locomotive or support muscle?
Uses electricity to tenderize beef
Type of cookery that converts collagen to gelatin
Thick myofilaments primarily are made up of this protein
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