Processing
Myoglobin
Food Safety
Current Events
Science
100
extracts myofibrillar protein
What is salt
100
nothing bound to 6th ligand
What is deoxymyoglobin
100
HACCP
What is Hazard Analysis Critical Control Point
100
Strand of Avian Flu currently infecting chicken and turkey farms in the US
What is H5N2
100
pH of fresh meat
What is 5.6
200
artery used when artery pumping ham
What is femoral artery
200
causes cured pink color
What is nitrosohemochrome
200
40-140 F
What is Danger Zone
200
Company that will phase out human used antibiotics in their chicken feed
What is Tyson
200
developed by K-State professors to objectively measure meat tenderness
What is Warner-Bratzler Shear Force
300
scoring the surface of meat cuts before injecting
What is macerating
300
water bound to 6th ligand
What is metmyoglobin
300
Developed HACCP for NASA
What is Pilsbury
300
B-adrenergic agonist voluntarily pulled from the market by Merk
What is Zilmax
300
carmelization of proteins under high heat
What is Maillard Reaction
400
maximum allowed nitrite in bacon
What is 120ppm
400
brown color of cooked meat
What is hemochrome
400
Phase of bacterial growth where bacteria is neither dying or multiplying
What is stationary phase
400
Was proposed to be taken from the dietary guidelines in 2015
What is lean meat
400
oxidative metabolism meat fiber
What is red type
500
Ham with less than 17% added water
What is ham
500
oxygen bound at 6th ligand
What is oxymyoglobin
500
Acceptable methods to thaw meat
What is cold water, refrigerator, microwave
500
USDA is proposing new federal standards
What is poultry and ground turkey products
500
scientific name for blood splash
What is ecchymyosis
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