ASCI 210 - Exam 2
What are three methods of stunning that can be used to render the animal insensible prior to exsanguination
- Electrical Shock -Captive bolt -CO2 gas
From the pork slaughter demonstration and videos, number the following events in order from occurring first to last
1. Stunning 2. Exsanguination 3. Dehairing 4. Head removal 5. Evisceration 6. Carcass Splitting
which IMPS series is associated with fresh pork
400
Intoxication (bacteria)
A bacteria produced by a microorganism. Causes sickness in humans
Percent Fat Fee Lean
Amount of back fat on carcass
During USDA Inspection, what is one thing that the inspector directly inspects or observes for each of the following time periods or on a specific part?
Antemortem inspection: ensuring the animal is not sick or disabled before it is killed Head: lymph nodes Viscera: organs, lymph nodes Whole carcass: cleanliness and bruising
Bonus: Brianna buseman is
Both a and b: youth meat animal extension assistant professor at UNL and the UNL meats judging coach
commonly used in a chemical stunning method
CO2
What are two pork quality measures that were developed by the pork industry as an indicator of quality and palatability? What is the reference standard for each?
Color (1.0 pale pink - 6.0 dark purplish red. 4 is most widely acceptable) Water holding capacity (water loss shouldn't exceed 2.5%)
Pork spare ribs are from a wholesale loin
F
A carcass from a gilt contains a pizzle eye
False
Any state inspected meat facility can sell products across the nation
False
Lean animals and heavy animals both result in increased dressing percentages
False
Meat inspection is always paid for by the meat processor
False
Meat processed under custom exempt processing can be sold
False
Nebraska has a state meat inspection program
False
Pork Carcasses are usually skinned during the slaughter process
False
Poultry were included in the meat inspection act of 1906
False
The USDA meat grading is mandatory
False
The setting of the jungle is the Omaha stockyards
False
USDA pork grading is commonly conducted
False
Water is commonly withheld from pigs 12-24 hours prior to harvest to ease evisceration
False
all pasteurized products do not need to be refrigerated
False
blood splash can be reduced by increasing time from stunning to sticking (exsanguination)
False
What is HACCP and what is its function in a meat operation?
Hazard analysis critical control point: federal inspection program that ensures clean and safe meat processing
IMPS
Institutional Meat Purchasing Specifications - a labeling system of products based on species and type
Which muscle would be found most anterior in the carcass?
Longissimus dorsi
Beef has a lower dressing percentage than pork
True
Foodborne illnesses caused by infection are longer than those cause by intoxication
True
Percent fat free lean can be calculated on ribbed and unribbed pork carcasses
True
Psychrophiles are bacteria that prefer temperatures found in refrigeration
True
If an inspect sees a down animal, that animal will be
U.S. Condemned
USDA FSIS
US Department of Agriculture Food Safety Inspection Service: ensures animal products are safe and properly labeled
Not part of the inspection service
USDA meat graders
Ultrasound
a way to determine fat covering on an animal
which bone is not found in a wholesale loin?
all can be found in wholesale loin
Which of the following is not used in beef yield grade calculations
all of the above: hot carcass kidney, pelvic, and heart fat, 12th rib backfat
part of the scapula can be found in which wholesale cuts
all of the above: loin, picnic shoulder, Boston butt
USDA meat product labels must include
all of the above: product name, official inspection legend and establishment number, ingredient statement if it contains more than one ingredient, statement of quantity
can be sued to delay microbial spoilage
all: keep it cold, keep low initial counts, frees the product
State meat inspection
all: must be at least equal to federal inspection, is a joint program administered by the state and federal government, and results in product that must be sold within state
U.S. Retained carcasses are
all: retained for further testing, held in a separate part of the cooler under lock and key, and if passed, can enter the food supply
Which of the following is not considered one of the 4 lean cuts of pork for USDA grading?
belly
Mesophiles prefer to grow in which following range
between 68 and 113 degrees F (20 and 45 degrees C)
Which of the Following statements about about bruises are not true
bruises may be left on a carcass
Break Joint
cartilaginous joint that turns to bone with maturity. Way to tell age of sheep
for exsanguination, which of the following is severed
cartoid artery and jugular vein
Not a USDA beef quality grade that is applied to young beef
commercial
bunging
cutting around the anus during slaughter
Most pork carcasses are ribbed so that marbling can be evaluated
false
most pathogens are psychrophiles
false
the "pluck" includes the heart, lungs, and kidneys
false
which of the following wholesale/primal pork cuts is most often cured and smoked?
ham (pork leg)
A Gambrel is used to
hang the carcass by the achilles tendons
viscera
heart, lungs, kidneys
Water Activity
how water moves/acts during the chilling process
Correct order of phases in a microbial growth curve
lag, logarithmic, stationary, decline
during which phase does rapid microbial growth occur
logorithmic
Scalding of pork carcasses is primarily done to
loosen hair follicles
custom exempt mean processing
meat processing exempt from inspection, but products can't be sold, used for personal use only
Fat Free lean calculations of ribbed pork carcasses does not include which measure? -10th rib backfat -Loin eye area -Muscle score -Hot carcass weight -All of the above are used
muscle score
which of the following statements of fabrication is incorrect?
non are incorrect
Dressing Percentage
percent of the live weight that is the carcass (hot carcass weight/live carcass weight)*100
Bone and muscle in Picnic shoulder, shoulder butt, ham, loin
picnic shoulder: shank, pectoris profundi Shoulder butt: blade, pectoris profundi Ham: hock, eye muscle Loin: blade, rib bone, psoas major
Freezing product quickly
reduces purge upon thawing
Evisceration
removal of internal organs of an animal
which of the following species has the lowest average dressing percentage?
seep
When separating the wholesale loin from the shoulder, the separation occurs at
the 2nd rib
who is responsible for maintaining and updating IMPS
the USDA ag marketing service
if fecal material or ingesta is on the surface of the carcass, what occurs?
the area must be trimmed
Which muscle is found in the picnic shoulder
triceps brachii
A bell scrapper can be used in the dehairing process
true
Buffalo (bison), rabbit, and reindeer are considered non-amenable species and fall under voluntary inspection
true
Each USDA inspected processing facility has a unique establishment number
true
Hot carcass weight is measured at the time when the carcass enters the cooler
true
The USDA AMS oversees voluntary certifications services such as Certified Angus beef and certified Hereford beef
true
The sirloin is part of a wholesale pork loin
true
Tom turkeys are generally harvested at heavier weights than hen turkeys
true
USDA passed carcasses will have an inspection stamp applied
true
Dentition (cattle)
using a cows teeth as an indicator of their age
blood splash is
when capillaries burst into the muscle, and increases when time between stunning and sticking (exsanguination) is increased