Animal Care and Handling
True or false: Live animal care has a significant impact on cutability and meat quality
True
An ounce of cooked meat contains how many grams of protein
7 grams
Net weight is the total weight of the food product, minus the weight of the what
Packaging
What is the numerical measurement of the percentage boneless, closely trimmed retail cuts (%BCTRC) of a carcass called
Yield Grade
What does olfactory mean?
Sense of smell
These are used in cattle and sheep to increase growth and weight gain
Growth Promoting Implants
Muscles are comprised of thousands of basic muscle contractile units known as
Sarcomeres
What does best if used by mean
use by this date for best taste and texture
Quality grading serves as a predictor of
Palatability
the perception of a food determined mainly by the information collected from aroma and taste
Flavor
Synthetic Chemicals that shift nutrients away from fat production to the promotion of lean muscle growth
What are beta-agonists
The large pieces into which a carcass is divided are called
Primal Cuts
What does sell by date mean
Product should be sold but is still considered safe to eat
Marbling is small flecks of fat inside of which muscle
ribeye
What is the action or process of gathering and analyzing information about consumers’ needs and preferences to understand which products and services are in demand
Market research
the prescribed period of time the meat animal must not have received the compound or drug immediately preceding harvest is called
Withdrawal period
What type of animal does a brisket come from
beef
What are the two types of aging meat
Wet age and dry age
The application of checks and balances to ensure food safety is called
quality assurance
a set of directions which must be followed to ensure food safety when completing tasks such as cooking or cooling a food or sanitizing a work surface
Standard operating procedures
the amounts of a drug, antibiotic or hormone left behind in a product after the withdrawal period has passed
Residue levels
What type of animal do the spare ribs come from
Pig
Maturity classes divide animals in terms of
age
The 5 types of taste are sweet, salty, bitter, and WHAT OTHER 2
Umami and sour
How pleasing one finds a particular food
palatability