Meat History
Cooking Methods/ enhancement
Palatability
History Pt.
100

What was stamped on the barrels of meat during the 1812 war?

What is US

100

Why do we enhance some meat products

This process improves tenderness, juiciness, flavor, and overall liking of product with low marbling content

100

List one of the management practices for preharvest

Genetic selection

Feeding system

Proper use of growth enhancements technologies

Best management practices (early castration, minimize stress, illness, etc)

100

What book was written in 1904

The Jungle

200

Which city was nicknamed Porkopolis

Cincinnati, OH

200

What are some common enhancements in poultry and pork

Water, Salt, Sodium phosphates, Spices and other flavorings 

200

List one technique of post harvest of animals

Electrical Stimulus 

Hanging Techniques

Aging

Mechanical Tenderization

Enzymatic Tenderizers

Cooking methods

200

Most common packaging of meat products

MAP 

300

What as the first methods of preserving meat

Salting and Drying

300

What cooking technique improves tenderness

Moist method

300

What is one of the two tools used for mechanical tenderizing.

Tenderizing hammer or jaccard

300

What was the point of the jungle

to show the bad working conditions of immigrant workers in the meat industry

400

82% of all cattle slaughter was done what group

Big 5

400

What types of meat work good for dry cooking methods

Tender cuts

400

What is the most common plant enzyme to tenderize meat

Papain

400

What are three river market location

Chicago, IL, Omaha, NE, Kansas City, MO, St. Paul, MO, St. Louis, MO, Sioux City, IA, Fort Worth, TX

500

List 3 of the big 5 Packers

Wilson, Armor, Swift, Cudahy, Morisic

500

What is the correct way to tell if meat is fully cooked

with a meat thermometer 

500

In your words what is the definition of palatability

Meat palatability is defined as meat eating qualities and is related to consumer acceptance. Juiciness, tenderness, and flavor are the three major components. Lipid and fatty acid content, the lean or muscle fiber components, and connective tissue within the muscle contribute to meat palatability.

500

What beef processing plant was know for the efficient plants

IBP - Iowa Beef Packer