People
The Secretary of Ag
Who is Tom Vilsak
The repeating contractile unit
What is the sarcomere
The maximum amount of fat allowed in italian sausage
What is 35%
The two phases of smoke
What are the particulate and vapor phases
Federal Meat Inspection Act
What is 1906
The CEO of AMSA
Who is Collette Kaster
The protein in the thick filament
What is myosin
Most common spice in pepperoni
What is Anise
What is color formation
When the USDA began
What is 1862
The 2020-2021 President of the Board of AMSA
Who is Dean Pringle
The muscle cell
What is a muscle fiber
The sausage defect that produces a break in emulsion
What is overchopping
Carcinogenic compound present in smoke
What are hydrocarbons
First meat judging contest
What is 1926
The 2021 Chair of RMC
Who is Dana Hanson
Area in the center of the A band in which there is no actin overlap
What is the H Zone
What is a Fresh Sausage
% of smoke that is particulate
What is 90%
Packers and Stockyards Act
What is 1921
The 1st President of the AMSA
Who is R.W Bray
How many z filaments surround each actin
What is 4
Most common bacteria used in fermented sausages
What is lactobacillus
The pyrolysis of hardwood sawdust
What is liquid smoke
What is 1937