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