Animal Science Review

Which animal's heart valves are used in humans?

swine

Beef hooves and horns are used to produce... A. paper B. glue C. lanolin D. candles

B

What is done with the fat layer after being processed? A. shipped and sold as edible tallow B. shipped and sold as inedible tallow C. sold as meat and bone D. pumped into waste water lagoons

B

Which of the following edible by-products is not sold as a food product in the U.S.? A. heart B. brain C. intestines D. tongue

B

Which cut of pork meat only has thin layers of lean meat? A. loin B. belly C. ham D. shoulder butt

B. belly

What are by-products? A. retail cuts B. product of the animal used as ingredient in non-meat products C. non-major meat cuts sold to niche markets D. primal cuts

B. product of the animal used as ingredient in non-meat products

When the carcass is stored in the Hot Box for chilling, it is held for about 48 hours until it reaches what approximate temperature? A. 70 B. 50 C. 40 D. 20

C

Which of the following acts forbids sales of adulterated foods and poisonous medication and the accurate labeling of foods? A. Humane Slaughter Act B. The Pure Food and Drug Act C. Food Safety and Inspection Act D. Federal Meat Inspection Act

C

Which of the following describes 2 procedures that occur by handlers to swine to calm them or prepare them for slaughter? A. tattooing and spraying B. spraying and notching C. spraying and weighing D. weighing and tattooing

C

Which of the following is NOT a primary purpose of the USDA? A. banning diseased animals from human consumption B. regulating consistency between state and federal regulations for food C. ensures food is wholesome and accurately labeled D. provides quarantine of imported animals

C

Poor transportation can NOT cause which of the following health problem? A. stress B. bruising C. swine flu D. trampling

C. Swine flu

Which of the following animals was NOT included in the Humane Slaughter Act of 1958? A. cattle B. swine C. chicken D. horse

C. chicken

Which of the following is NOT a quality grade for young beef (A and B maturity)? A. prime B. choice C. cutter D. select

C. cutter

What is NOT a determining factor in yield grading? A. hot carcass weight B. size of the rib-eye muscle C. texture D. amount of external fat

C. texture

A by-product of swine is gelatin, which of the following products does NOT contain gelatin? A. medicine B. fruit juice C. ice cream D. fertilizer

D

Beef by-products include: A. leather B. dish soap C. crayons D. all of the above

D

Fatty acids are a by-product used to produce which of the following? A. shampoo and conditioner B. tanning lotions and shaving creams C. floor wax D. all of the above

D

Meat Inspection functions include all of the following? A. detecting diseased animals/contaminated meat B. minimizing contamination of meat C. assurance of clean, sanitary handling and preparation of meat D. all of the above

D

Which of the following is the primary purpose of the Food Safety and Inspection Service? A. provide quarantine of imported animals B. properly labeled products C. banning poisonous medicines and adulterated foods D. ensures food products are safe, wholesome, and accurately labeled

D

Which of the following refers to sub-primal cuts (retail cuts)? A. vacuum sealed B. boxed and shipped to stores C. cut from wholesale cuts D. all of the above

D

________ is also referred to as sticking. A. prodding B. removing internal organs C. bunging D. draining blood

D

The hot box is usually set between what temperature range? A. 250-275 degrees F (121 to 135 degrees C) B. 180-360 degrees F (82 to 182 degrees C) C. 45-55 degrees F (7 to 13 degrees C) D. 26-28 degrees F (-3 to -2 degrees C)

D. 26-28 degrees F (-3 to -2 degrees C)

Beef carcass with B maturity are in which age group? A. over 96 B. 42-72 C. 72 to 92 D. 30-42

D. 32 to 42

Which of the following is the second step in swine hair removal? A. singeing B. scalding C. skinning D. tumbling machine

D. Tumbling machine

Which beef cut is inexpensive and often used to feed a large number of people? A. shank B. round C. loin D. brisket

D. brisket

What is the primary determination of beef quality grade? A. marbling B. firmness C. color of lean D. maturity

D. maturity

What does URMIS stand for? A. uniform meat identity standards B. united retail meat identity standards C. uniform retail meat incorporated study D. uniform retail meat identity standards

D. uniform retail meat identity standards

T/F? The solid layer is sold as meat and bone marrow used for animal feed

True

Inedible rendering is separated into what 3 areas? A. fat, water, solids B. fat, tallow, water C. water, solids, liquids D. none of the above

A

Ante-mortem inspections are done at which stage of the slaughter process? A. Holding B. Splitting C. Grading D. Transportation

A. Holding

Which of the following use in the slaughter process increases color and tenderness in the meat? A. electric stimulators B. holding stage C. stunning D. evisceration

A. electric stimulators