From Pasture To Plate
Food Safety
Canadian Meat Inspection
Beef grades/yields
Tenderness of meat
100
Converts the product into primal cuts.
What is the meat cutter
100
Clean it, chill it, separate it, cook it
What are the 4 steps for handing meat
100
Anitbiotics
What do they use when cows get sick
100
Canada A
What is the best quality of beef
100
little rings around the muscle fibres
What is conncetive tissue
200
buys the product and further processes or adds value to the product before selling it.
What is the Processor-purveyor
200
The coldest parts of the refrigerator
Where should fresh meat be stored
200
Meat or muscle tissue, bone, connective tissue, fat
What are the 4 main parts of the caracss
200
A yellow rubbery ring that stays even after cooking.
What is elastin
300
gives the meat packer-processor the choice of having their meat graded and the yield determined
What is the Canadian Beef Grading Agency
300
40-140 Farenheight ( 4-60 celcius)
What is the danger zone
300
Many consumors mistakenly believe that fresh beef is dyed to keep the colour
Is it illegal to add dye and additives to fresh beef?
300
Canada 1, Canada 2, Canada 3
What are the 3 classes of yield
300
Right after being processed the muscles of the cow becomes short, contracted, and stiff
What is rigor mortis
400
Examine every animal and every side of beef before and after processing
What is the Canadian Food Inspection Agency Meat Inspectors
400
-18 celcius
What is the temperature for storing frozen meat
400
No both men and women continuously produce estrogen in much greater quantities
Is estrogen inplantation in beef a heath hazzard for humans?
400
The rest of the carcass is used to make edible, inedible and pharmaceutical beef by-products
What happens to the part of the carcass that is not used?
400
The streaks of fat found within the lean meat
What is marbling
500
The market
Who determines the amount of beef available and the price of the beef
500
When bacteria is transferred from meat or juices to another food or utensil
What is Cross Contamination
500
The natural occouring blood compound called "oxymyoglobin"
Why is fresh meat so red
500
Cartlage, tendons and bones
What is "gelatin" made from
500
the Sirloin, Loin, and Rib
What parts of the cow have the least connective tissue
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