ANSC Exam 2 OLT
Terms in this set (26)
The five principles of meat cutting are separation of fat from lean portions, tough from tender, _____________________, valuable from less valuable, and separation of retail cuts by cutting across the grain.
thick from thin
The four lean cuts from pork are the loin, picnic shoulder, Boston butt and _____________.
The feet, tail, necklines, and spareribs of pork are considered the _________ cuts.
Ingredient used during curing ot increase water-holding capacity.
Ingredient used during curing to counteract the harshness of salt.
Employs the principle of impact energy to extract proteins during ham manufacturing.
Method of pelt removal over the sirloin, rump, and legs used in lamb slaughter that leaves the thin membrane intact.
The thin membrane that remains on a lamb carcass which helps prevent cooler shrinkage and also gives the carcass a smoother appearance.
The USDA quality grades for lamb carcasses, in order are: Prime, Choice, _________, Utility and Cull.
The youngest lamb maturity group.
Give the carcass section that consists of the Leg, Loin, and Flank.
Give the carcass section that consists of the Neck, Shoulder, Rack, Foreshank, and Breast.
The four types of lamb legs that were discussed in the fabrication lab are American, Safeway, Shank-off and ___________.
Which of the pork "bony" cuts is considered a major wholesale cut?
Published by USDA AMS and serves as the official specifications to describe meat products to be sold or purchased.
Institutional Meat Purchasing Specifications (IMPS)
Tumbling employs the principle of _________ energy to extract proteins during ham manufacturing.
Give the common name for the pillar of the diaphragm.
Give the common name for the esophagus.
The USDA quality factors for lambs are overall maturity, flank fat streaking, __________, and firmness.
The major characteristic used to differentiate an ewe carcass from a wether carcass is what?
The lamb primal cuts are the shoulder, leg, loin and __________.
The lamb carcass section that consists of the rack and breast is what?
Quality in pork carcasses is based upon firmness of fat and lean, color of the lean, amount of feathering and ________ thickness.
The oldest ovine maturity group.
The "ideal" color, texture, and exudation group that has desirable color, firmness and water-holoding capacity.
Employs the principle of frictional energy to extract proteins for boneless ham manufacturing.
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