chapter 3 and 7

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What is the rendering system

recycles offal, fat, bone, meat scraps, and entire animal carcasses. Reduces major garbage disposal problem

What are the edible fats lard and tallow used for?

shortenings, margarines, pastries, candies,

what are the inedible tallows and greases used for?

soap, lubricants, feed, fatty acids

How are hides skins and pelts classified

species, weight, size and placement of brand, type of packer

What are the highest valued inedible by-products

tallow, hides/skins, and inedible organs

what are the primary drivers of consumer demand on meat

taste, price, perception of quality

Why is it important to dispose of dead animals properly

to avoid cross-contamination, to ensure environmental quality, and to avoid odor

pork is a rich source of thiamine which is essential

to convert carbs into energy

what is the goal of the red meat supply chain

to provide consumers a highly enjoyable eating experience

what is non kosher meat called

trefah

animals that die during productive lives may also be processed into by-products but are not used in human consumption

true

Edible products originating from organs and body parts other than the carcass

variety meats

What is the blue stage

when a hide is treated so it will not deteriorate during shipping

most packing plants process the carcass into what kind of cuts

wholesale or primal cuts

What helps composting

wood chips, sawdust, corncobs, poultry litter

what injection into meat carcasses helps improve tenderness

CaCl2 calcium chloride

describe beef, veal, pork, mutton, lamb, chevon,

beef- from cattle over a year veal-calves 3 months of age or younger pork- swine mutton- mature sheep lamb- young sheep

What are some by-products that the pharmaceutical industry utilize?

bile, bovine fetal blood, pituitary glands, pancreas, thyroid gland

What are some things that can lower the value of hides

branding, nickeling, lice, biting and sucking insects, water, mud, warbles

red meat is an abundant source of iron which is mineral necessary to do what

build and maintain blood hemoglobin, which carries oxygen to body cells

products of considerably less value than the major product

by products

The process of accelerating decay processes

composting

what determines meat tenderness

connective tissue

a response curve of the quantities of product consumers will buy at various prices

demand

when consumers are willing to buy more products at higher prices

demand gain

periods of time when consumption could only be increased by lowering prices

demand loss

What is the distinction between hide and skin

dine weighs more than 30 pounds

what are keds?

external parasites

what are examples of by-products that are considered human consumption but are considered animal consumption

fish mean and feather meal

why is actual consumption of meat hard to measure

food is lost in storage cooking and plate waste

seller is paid on a carcass merit bases

grade and yield

what is the viscera or drop

head hide hairs shanks and internal organs

what is the dressing percentage equation

hot or cold carcass weight divided by live weight times 100

By-products are classified into edible and inedible categories based on

human consumption

where are vitamins (A D E K) abundant

in fat components of meat

red meat is also a source of zinc which

is an essential trace element that contributes to tissue development, growth and wound healing

what is the importance of dressing percent

it is the yield that determines how much meat a market animal provides

Meat that come from animals with split hooves, that chew their cud, and have been slaughtered in a manner prescribed by the Halakha

kosher meat

what are the major physical components of meat

lean, fat, bone, and connective tissue

What are some examples of variety meats

liver, tongue, heart, oxtail, pig's feet, pig ears, tripe (lining of the stomach) and sweetbread (thymus gland)

What are examples of inedible by-products

lungs, meat and bone meal, blood meal, hides, skin

what is among the most valuable sources of important vitamins and minerals in a balanced diet

meat

What can affect the success of composting

moisture, carbon, oxygen, and nitrogen levels, and level of heat retention

where are B vitamins abundant

muscle

where is chemical composition discussed

muscle or lean meat

a measurement of food value, compares the amount of essential nutrients to the number of calories in food

nutrient density

what are the steps to disposing of dead animals

1. Removal by licensed rendering company 2. compost the carcass 3. burn the carcass in an incinerator 4. or lure the carcass at least 4 ft deep

what is the major protein in muscle

actomyosin

Where are the major uses of rendered fat

animal feeds, fatty-acid production, soap manufacture

what is the primary difference of Jewish and Muslim laws from the general practices in the US

animals are not stunned prior to slaughter

What compromises both meat production

beef and pork


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