Deck 17: Meat

Question 1

A method was invented in the _____ for spinning vegetable proteins into solution for manufacturing protein produ​cts from plant materials.

A)1990s
B)1970s
C)1950s
D)1940s

Answer 1

C

Question 2

Those who participate in an FFA Meats Evaluation and Technology Career Development Event (CDE)must be able to evaluate and place various classes of carcass.

Answer 2

True

Question 3

The feet,hide,and intestines,are called _____ and are an important source of income for meat packers.

A)scraps
B)outs
C)chum
D)offal

Answer 3

D

Question 4

Livestock slaughter occurs in federally inspected plants that do most all of the processing in the United States.

Question 5

Processed meats are not a good source of iron.

Question 6

For beef,_____ hours are required for rigor mortis to be complete.

A)1 to 6
B)up to 24
C)approximately 15
D)6 to 12

Question 7

Textured protein products are usually at least 80 percent protein.

Question 8

_____ percent of all beef is consumed as beef cuts.

A)Approximately 62
B)More than 75
C)Less than 50
D)Roughly 38

Question 9

_____ percentage is the percentage yield of chilled carcass in relation to the weight of the live animal.

A)Weight
B)Merit
C)Distinction
D)Dressing

Question 10

Meat grading is required by the Food Safety and Inspection Service of the U.S.Department of Agriculture.

Question 11

The pork industry is principally located in the New England area.

Question 12

The fat content of processed meat products is regulated by _____.

A)the USDA
B)consumer advocate groups
C)the World Health Organization
D)meat producers

Question 13

The dressing percentage of lamb is the percentage yield of the fresh carcass.

Question 14

Quality grades for beef carcasses include all of the following except:​

A)Cutter
B)Marbled
C)Utility
D)Canner

Question 15

One method of pricing beef cattle is used in the United States; this method is called carcass merit pricing.

Question 16

After being bled,skinned,and eviscerated,carcasses are chilled for _____ before being graded and processed.

A)24 hours to 48 hours
B)a minimum of 36 hours
C)up to 3 days
D)a maximum of 7 days

Question 17

Inspection takes place at practically every step of the livestock procurement and meatpacking processes.

Question 18

Canning subjects meat products to sufficient heating to control pathogenic and spoilage microorganisms.

Question 19

The word meat generally refers to _____.

A)any edible part of an animal carcass
B)the skeletal muscle from the carcasses of animals
C)all parts of an animal carcass that can be used for food
D)muscle and fat cut from an animal carcass for consumption

Question 20

Most beef today is sold as _____.

A)quarter cuts
B)sides
C)boxed beef
D)primal cuts