Study sets, textbooks, questions
Upgrade to remove ads
Terms in this set (51)
Which sensory method seeks to find the sample that is different?
The anchored line method of sensory analysis creates a ____________________.
Sensory panels are often conducted at ____________ and ______________ to avoid regular meal times of the panelists.
10 am and 2 pm
Sensory science using humans as instruments can be challenging because _____________.
humans are fallible
Flavor sensory evaluation can be confounded by __________________.
Which of these factors is not used in beef cattle yield grading?`
Which of these factors is not an indicator of maturity in beef carcasses?
For A maturity (young) cattle, the possible quality grades are all of these except ____________________.
When quality grading lamb carcasses, the indicator of a young lamb with regard to trotter ossification is __________________.
Regarding intramuscular fat in lamb carcasses, one would look in the _____________________.
rear flank muscle
A lamb carcass measuring 0.4 in. of fat would be considered _______________.
To qualify for lamb in the quality grading chart, the carcass must have _____________ .
at least one break joint
Moderately abundant flank streaking would correspond with ________________ quality grade for young lamb.
The term for removal of the internal organs during the slaughtering process is ________________.
Removal of blood during the slaughtering process is _________________.
The function of stunning in the slaughtering process is to _________________.
Which combination of conditions provides for the highest opportunity for good meat quality?
fast temperature decline, slow pH decline
Which of these is true about rigor mortis?
A beef carcass exhibiting yield grade 5 would be considered ________________.
High degrees of marbling correspond to _______________________.
high quality grades
The pH decline in postmortem muscle is the result of ________________ accumulation.
The breed of chicken that is the basis for most broiler chickens for meat is the ________________.
Consumers tend to choose chicken for all of these reasons except _______________________.
A major difference in turkey production today compared to 80 yrs ago is ________________.
Many of the quality downgrades in poultry meat occur __________________.
Packaging options for chicken meat is most accurately described as __________________.
The waviness of wool fiber is called _________________.
Another name for the "grease" in a wool fleece is _____________.
The entire amount of wool from the entire flock of sheep is called the __________.
Traditionally, wool is stored in bags of this type.
The unit of measure for wool fiber diameter is _________________.
Salting of butter was originally used to _______________ the product.
Product that is labeled Yogurt must have a minimum of ______________ milk fat.
Overworking butter during churning can result in __________ product.
Frozen custard differs from ice cream in that it also contains ____________________.
The hardness of fat free ice cream compared with regular ice cream would be _______________.
The two most prominent vitamins used to fortify milk in the U.S. are ___ and ____.
A and D
Milk provides high levels of these minerals important to bone growth and maintenance.
Calcium and Phosphorus
Nutrient profiles of milk are typically reported on a _________ oz. serving size.
When fat percentage is the same, one would expect chocolate milk to have ________ calories compared with white milk.
As fat percentage increases, the price per unit of milk tends to ______________.
Highest percentage of lipid is located in the _______ of egg?
gestation length in the chick embryo is ______ days?
This breed is the "standard" white egg layer in the US.
Commercial pork producers are paid for their product based on _____?
historically, pork has been associated with this American Meal?
After price, the next most important factor that can consumers use when purchasing fresh pork at the retail counter is___?
an abnormal pH decline in the postmortem pork muscle that results in water loss and light colored meat is known as ____?
Compared with chicken and beef, per capita consumption of pork in the U.S. is ____?
lower than both chicken and beef intermediated to chicken and beef
When estimating a T-test for mean differences, the value calculated to compare against the table value is referred to as ____?
Standard deviation is _____?
estimates the scatter of data points around the mean
Other sets by this creator
biochem exam 2
Recommended textbook solutions
Clinical Reasoning Cases in Nursing
Julie S Snyder, Mariann M Harding
Kenneth R. Miller, Levine
Human Resource Management
John David Jackson, Patricia Meglich, Robert Mathis, Sean Valentine
Hole's Human Anatomy and Physiology
David N. Shier, Jackie L. Butler, Ricki Lewis
Other Quizlet sets
PHAR 122 The Autonomic Nervous System - 2 Receptor…
Bio Lab Final
Abnormal Psych Exam 2