Name the two components that comprise the relaxing factor in muscle fibers.
Troponins and Tropomyosin
What is the relationship between soft-shell and hard-shell crabs?
A soft-shell crab is a hard-shell crab in its molting stage when its new shell is still soft enough to eat
Dry and semi-dry sausages are examples of what kind of sausage?
Fermented Sausage/ cured sausage
If water is not utilized, what are the USDA standards for egg pasteurization?
3.5 minutes at 60 degree C
What does CAS stand for with regards to poultry processing?
Controlled atmosphere stunning
Hydroxylation of lysine to hydroxylysine in collagen is an important step leading to what?
conversion of a-chains, b and g chains (crosslinks). The collagen molecules are then spontaneously self-assembled into a fibril and stabilized by covalent intra- and inter-molecular covalent cross-linking
Beef Stroganoff can use what part of the tenderloin?
Tail
What three cuts can be used for lamb chops?
Rib, Loin, Shoulder
Where are the lipovitellins and livetins found?
Plasma proteins of egg yolk
there are an increasing number of people who believe that it is more beneficial and nutritious to feast on insects; what are these people called?
entomophagists
Fat deposited in the epimysial connective tissue of meat is called ___.
Seam or intermuscular fat (or subcutaneous fat)
Turkey botanical name?
Meleagris gallopavo
What process refridgerates the meat to improve the tenderness of beef?
Aging
Purified and frozen minced fish containing a preservative and is often used as an intermediate seafood product used in making structured products is referred to as what?
Turkey with what is considered the national dish of Mexico?
Mole poblano
What are the primary factors for determining the value and general acceptability of a beef carcass: A.cutability and quality, B.Tenderness and Juiciness, C.Dressing % and Yield, or D.Dressing % and Quality?
A. Cutability and Quality.
The N-acetylmuramidase enzyme found in egg white that hydrolyses the cell walls of gram-positive bacteria has the common name of what?
Lysozyme
The fibrous protein in meats that causes older animals to be tougher and can be converted during cooking to gelatin is:
collagen
Chuck comes from which part of beef?
Beef shoulder
What three qualities of meat are used to determine grading?
Color, age, marbling.
Animals with a four-chambered stomach are known as what
Ruminant animals
what is the ideal pork color described in the pork quality standards?
reddish pink
The Boston butt cut comes from what body region?
Upper shoulder
What are the thymus and pancreas glands of animals called within the meat industry?
Sweet Breads
What is the latin name for goats?
Capra hircus
What is the scientific name of the muscle from which canadian bacon is manufactured?
Longissimus dorsi
What type of protein causes Mad Cow Disease?
Prions
In anaerobically stored fresh meat, what is the major type of spoilage organism?
Lactic acid bacteria.
A beef loin, porterhouse steak would be analogous to what cut in pork?
Pork loin, center loin chop.
What happens to the physical properties of an egg when stored below -6°C?
The yolk viscosity rises irreversibly, giving it a gel-like consistency (this is called egg yolk freeze-thaw gelation)
What additive improves the water binding properites of muscle proteins?
Polyphosphates
Which food has more zinc per gram? a. beef, b. chickpeas, c. pork chops, d. oysters
d. oyster
What sausage is probably produced in the greatest amount in the world? In some regions, the green pistachio nut is a traditional ingredient.
mortadella
Summer sausage is made in the summer and consumed in the winter (True/False)
False
What causes cloudiness of the raw egg white and what does this indicate about the egg's age?
The presence of carbon dioxide, which has not had time to escape through the shell, indicating a very fresh egg
According to the federal regulations, what food product open dating terms is required for frankfurter packages? A.sell by, B.use by, C.best if used by, or D.none of the above
D. none is required. product dating is voluntary and not required by federal regulations
What is the term used for the weight animals lose while being hauled and held off feed before slaughter?
shrink (drift)
What is cooking loss percentage of a roast that had a raw weight of 20 lbs and a cooked weight of 15 lbs?
cooking loss % = (cooked weight/raw weight) = 25 %
What is the latin name for atlantic salmon?
Salmo Salar
Name three methods of egg preservation?
Mineral oil (coating over egg shell of fresh eggs), refrigeration, addition of food additives such as salt or antimicrobials, pasteurization, freezing, and dehydration
Name two factors that determine meat quality grade.
Marbling and maturity or age of the carcass
To what temperature should chicken be cooked?
165 deg F
What is the primary protein in the thin filament of a muscle?
actin
What term is used for beef that is very red?
Extra-Rare, Blue
What bacon refers to the back of the pig near its head?
Collar
What month is designated as National Meat Month?
January
What determines the shell color of eggs?
The breed of chicken
What meat has both major and minor primal cuts?
Beef
Which are the T-cell and B-cell organs?
Thymus and bone marrow.
What are the USDA meat grades for young pork?
US No.1, US No.2, and US No.3.
What is caviar?
Salt-cured fish eggs, specifically from the roe (unfertilized eggs) of sturgeon fish
What is the most abundant component of skeletal muscle?
Water
What is the difference between a weiner and a frank?
a weiner can be a mixture of meats, but a frank must only be what is on the label (example: beef franks)
myoglobin in living tissues contain what metal ion within its molecular core?
Fe2+ or iron type II
Egg albumen, or egg white, is a 10% solution of various proteins. What are the three major structural proteins of egg albumen?
Ovalbumin, conalbumin, ovomucoid.
Steer and barrow carcasses unlike heifer and gilt carcasses, have what adjacent to the posterior end of the aitch bone?
Pizzle eye
What method of turkey preparation is commonly seen in the South?
Deep frying
How do we prevent egg yolk gelation during freezing?
by addition of 10% sugar or salt, or 5% glycerin
Name 2 enzymes that are mostly used for meat tenderization.
papain and bromelain
A yellow or greenish cast or color in raw egg white may indicate what specific vitamin is present?
Riboflavin
What is the term used to describe tying the intestine during evisceration?
Bunging
When is the chalazea of an egg thick and dominant?
When it is fresh.
What causes wrinkled casings of beef sticks?
There could be several reasons for these results. The temperature may have risen too high. The sausage may not have been showered with cold water immediately after it was finished smoking. The sausage casings may not have been stuffed to their full capacity.
In eggs, what is weeping?
The release of water from under-coagulated egg white foam
Which muscle protein must bind calcium for muscle contraction?
Troponin
What is the air cell of an egg?
The empty space formed at the large end of the egg
On average how many eggs do wild chickens lay each year?
15
The deadly red tide caused by dinoflagellates can result in what disease?
Paralytic shellfish poisoning.
Fillet, Chaterubrind, and Beef Wellington comes from what part of the tenderloin?
Center Cut
What dish is derived from the stomach lining of ruminant animals?
tripe
What microorganism produces Pullorum disease in chickens?
Salmonella pullorum
According to the 21 CFR, what is the maximum amount of fat allowed in pork sausage?
0.5
What is used to modify the sperm of trout to alter the gender of their offspring?
Ultraviolet light
When a hen eats a diet full of xanthophylls, where are they deposited?
The egg yolk
what is glazing, when applied to fish handling?
fish is flash-frozen in a freezer; when solidified, it is dipped into clean, cold water so that a thin layer of ice is formed on the frozen fish. This process is repeated to get a 1/4 inch layer of clear ice all over the fish
Back bacon and Canadian bacon is made from what cut of the pork?
Loin
What is the name of the beef dish of a tenderloin sandwiched by two other cuts?
Chateaubriand
What is the rendered form of beef and mutton fat called?
tallow
What is the main desirable byproduct of roasting goose?
Fat
Where are most of the vitamins in the egg found?
Egg yolk
What structure in skeletal muscle marks the beginning and end of a sarcomere?
Z-line/ Z-disc/Z-band
What single kind of restructured meats represents the most volume and value and involves finding meat pieces into a single piece?
Sectioned and Formed
Absence of what amino acid causes black spots in shrimp or lobster?
Tyrosine.
What is the common name of the mycoparasite Hypomyces lactifluorum?
Lobster Mushroom
What is the latin name of beef?
Bos taurus
What is the 4D concept in meat inspection (what does it remove from the meat industry)?
Dead, Dying, Diseased, and Disabled/ down animals are not allowed to enter commerce for human consumption
What innovation in beef marketing did IBP (Iowa beef processors) perfect in 1967 that dramatically changed the beef industry?
Break down carcass into smaller parts (vacuum packaged, bone and unwanted fats removed)
Lemon juice is added to fish for what reason?
To protonate amines so that their volatility and flavor intensity is reduced
Aborigines in tropical countries wrapped meat in papaya leaves before cooking; what effect did they achieve by this?
meat tenderizing action of proteolytic enzyme papain from papaya
What is the name of a new beef product produced by low-temperature rendering followed by rapid chilling of the protein?
What two dessert derivatives can be made from egg whites?
Merengue, Mousse
In South Asian and in the carribean, mutton refers to what animal?
Goats
What stromal protein comprises the Ligamentum nuchae?
Elastin
What are five important physical properties of fresh meat?
Color, water holding capacity, texture, structure, firmness.
What is the most abundant pigment in egg yolk?
Lutein
What muscle hypertrophy condition in sheep, which develops approximately 3 weeks after birth, means "beautiful buttocks"?
Callipyge
What is roe in Japanese cuisine?
Fish eggs
How long does it take for a hen to produce an egg and how much time elapses between production cycles?
A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again.
What causes rigor mortis?
The formation of permanent cross bridges between actin and myosin filaments due to calcium ion release after death.
Saanen, Alpine, Nigerian Dwarf and Fainting are all breeds of what?
Goat
What is the name of deep-fried turkey meat?
Turkey twizzlers
Postmortem pH change in meat
7.2 to 5.5, lactic acid formation
Black and white cows are what breed of cow?
Holstein
What pigment reaction causes the greenish sheen during spoilage of cured meat products?
Myoglobin or oxymyoglobin are subjected to reducing reactions from bacteria, acerbate or other reducing agents.
The muscle that makes up most of our meat is best classified as which of the following: A) Involuntary, smooth B) Voluntary, cross-striated C) Double obliquely striated
B) Voluntary, cross-striated
What bacon refers to the cured and smoked cheeks of pork?
Jowl
In 2016, what were the top 3 duck producing states? (2025)
Indiana, California, Pennsylvania
The USDA grades beef for which specific purpose?
As a guide to communicate meat quality across the supply chain/untrained consumer
Mallard Duck botanical name?
Anas platyrhynchos
What is the name of group of chemicals that are carcinogenic and may be produced while using nitrates in meat processing?
Nitrosamines
What is the most important functional property of meat protein to determine juiciness of the final product?
What pathogen reduction step utilizes a steam chamber for carcasses?
Steam pasteurization
What are you doing if you are candling an egg?
Holding it up to a bright, intense light to see inside. Candling could be used to see how developed an embryo is or to assess the quality of the egg. Originally, the practice involved using actual candles as a light source.
In U.S., what is the general rule for maximum allowable moisture (% by weight) of sausage?
M = 4X % protein.
What term is used for beef that is red in the center and soft?
Rare
Venison refers to the meat of what class of animal?
Game animals (Deer)
Name the specific protein in egg white that binds Iron. What egg protein coagulates at the lowest temperature?
Conalbumin or ovotransferrin
Approximately how many eggs will a quality hen produce in one year?
approximately 260
What is the main purpose of aging meat? A.to lower the incidence of food borne illness, B.to develop additional tenderness and a characteristic flavor, C.to dry it out, or D.all of the above
B. Meat is aged to develop additional tenderness and a characteristic flavor
What delicacy is known indelicately as pickled roe?
Caviar
PCB is a pollutant that can be in fish. What does PCB stand for?
polychlorinated biphenyl
What is the name of juvenile chicken in culinary terms?
Poussin
What insoluble constituent makes up approximately 12% of an egg’s total weight?
the shell
What is a layer of connective tissue, which ensheaths the entire muscle?
Epimysium
What is the normal pH range of post-rigor pork muscle?
5.6 - 5.8
What term is used for beef that with a small pink center?
Medium Well
What is scalding used for in poultry processing?
To loosen the feathers
Name two examples of birds found in the ratite family.
Emus, rheas, and ostriches
What is the concern between eating canned white tuna versus canned light tuna?
canned white tuna is made from albacore which has 3 times the amount of mercury than skipjack tuna used in light tuna products.
What is the best way to assure that meat is cooked to a temperature that will kill any bacteria that may be present?
Meat thermometer
Microparticulated egg white and milk protein blended and heated until it forms a fluid is commercially available under what trade name?
Simplese
What is the name of a pie, paste, or loaf, filled with forcemeat?
Pate
The manager of a deli is looking for beef to use for barbecue. How can he determine the best product to meet his needs?
Look for the grade of beef to meet his need
Typically, what color is the fat of a cow's carcass that have only been grass fed?
yellow due to Beta-carotene which is found in grass
The most important sausage product in the US is the__________.
frankfurter
Muscle proteins are degraded during aging by what enzymes?
Calpains
What does BSA stand for?
Bovine Serum Albumin
What is the antimicrobial compound within an egg?
Lysozyme
Where do lean fish store their fat?
lean fish store fat in their liver (cod is example)
A structural protein of meat composed of relatively high concentration of proline and hydroxyproline is ___?
Collagen
Cow botanical name?
Bos primigenius (they usually get bos tourus too)
On what three properties are major functional uses of egg products based?
Coagulation when heated, foaming ability (whippability), emulsifying properties.
For safety, best flavor, cook pork to an internal temperature of: A.110 degrees F, B.130 degrees F, C.145 degrees F, or D.212 degrees F
C. 145 degrees F
What sushi roll has avocado, imitation crab, and cucumber?
California Roll
Skirt steak is fabricated from which beef primal?
Short plate
Name the three main ingredients of a “turducken”.
Turkey, Duck, Chicken
What three cuts of beef come from the loin?
Short, Sirloin, tenderloin
What causes lobster to turn red upon cooking?
Lobsters have many pigments in their shells, including astaxanthin. The other pigments are not stable to heat, so the heat-stable astaxanthin dominates after cooking, yielding its bright red color.
Saltwater fish provide how many times more iodine than freshwater fish?
10-100 times more
Which artery is used when a ham is artery pumped?
Femoral
What type of animals are Barrows and Gilts, and what is the meaning of these terms?
Both are slaughter hogs; Barrows are castrated young males, and Gilts are females that haven't produced piglets
List the following muscle units in order or size from largest to smallest. Myofilament, muscle fiber, sarcomere, myofibril, muscle bundle, muscle
What is the largest national trade association representing the meat packing and processing industry and has the initials NAMI?
North American Meat Institute
What is PSS and PSE?
PSS - Porcine Stress Syndrome; PSE - Pale, Soft, Exudate.
Type A gelatins are produced by what process?
Type A gelatin is derived from acid-cured tissue. Gelatin derived from an acid-treated precursor is known as Type A and gelatin derived from an alkali-treated process is known as Type B.
Bromelain for pineapple, ficin from figs or papain from papaya may be added to meat to serve as what type of agent?
Tenderizers
T-bone and porterhouse comes from what cut of beef?
Short Loin
What is the only meat wholesale cut traded on the chicago mercantile exchange?
pork bellies until 2011 now Live Cattle
Feeder Cattle
Lean Hogs
True/False: a fresh egg has a high percentage of thick egg white next to the yolk and a small amount of thin egg white beyond the thick white.
True
The recommended maximum storage time to maintain quality in a freezer for beef is: A.20 months, B.16 months, C.1 year, or D.14 months?
C.1 year (Steaks:6-12 months,Chops:4-6 months, Roasts:4-12 months)
How many USDA consumer grades for eggs are there?
Three
What animal do we eat before it’s born and also after it’s dead?
Chicken
What part of the pork is known as "pig feet" in the Southern United States?
Trotters
The protein that is about 58% of all egg white protein is called _____
ovalbumin
What are the 3 basic meat curing ingredients?
salt, sugar, and nitrite (or nitrate)
Bacon is obtained from the belly of the pork. From which part of pork is Canadian bacon obtained?
Back/ loin of the pork
The IMPS number 1173 is used for what cut of meat? a. a pork wholesale sale b. a beef sub-primal cut c. a beef retail cut d. a pork retail cut
c. A beef retail cut (IMPS = Institutional Meat Purchase Specifications).
What is the purpose for adding alkaline phosphates in processed meat products?
To increase water binding and act as antioxidants.
List the 8 beef quality grades from highest to lowest quality according to the USDA.
Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner
Which of the following has the highest mercury level? Shark, tilapia, salmon
Shark
During postmortem aging of meat, the pH declines from 7.2 to approximately 5.5. Considering the biochemical pathways associated with this observation identify the primary acid that accumulates during this process.
Lactic acid
According to the standard of identity, what is the maximum fat content allowed in a frankfurter?
0.3
How much (%) water is there in muscle?
66-71%
What is a Barrow?
castrated young male slaughter hog
In swine feed rations, what is the most common protein supplement?
Soybean meal
Which fiber will have a lower pH during postmortem: red fiber or white fiber?
White fiber (has more glycolytic enzymes while red fiber has more enzymes for oxidative metabolism).
Name three ways to reduce the cholesterol content of an egg product.
Change the feed of the chicken, removing egg yolk, and genetic modification
Which statement is false about meat tenderization: A.electrical stimulation improves tenderness of some meats, B.most meat tenderizers are from Papaya/Pineapple enzymes, C. does not affect keeping quality of meat, or D. can improve quality grade of meat?
D. the use of meat tenderizers can improve the quality grade of meat.
How many days is the gestation period for sheep?
147 days
What is the commercial source of lysozyme?
dried egg white
A minimum of how many days is required for aging beef?
10 days
What additive can be legally used to restore the color of fresh meat?
none
What is the visible intercellular fat in meat called?
marbling
What are de-headed, de-veined and sorted by size in a laitram machine?
Shrimp
What is the most popular fish in alaska?
chinook and coho salmon
Cooking alters the textural properties of egg by due to what type of alteration?
Denaturation and/or coagulation of protein
What company produces and markets sterling silver beef and pork and cattleman's selection beef?
Excel (Cargill)
How many ribs are in a beef forequarter?
12
What sound does a female turkey make?
Cackle (turkeys do not gobble), yelp
What are the three parts of a tenderloin?
Butt, Center Cut, Tail
Excessive amounts of nitrite in meat cures may result in a green pigment. What is this often referred to as?
nitrite burn
Why do you not want the pH of frankfurters to be at an isoelectric point of myosin?
the product will not be able to bind water and you cannot form a gel
What are 2 problems that can occur in beef carcasses from a quality standpoint if you chill the carcass too quickly?
Typically, how old is a calf at time of slaughter?
less than 3 months
What term is used for cooking meat in plastic bags in a water bath for a long time for a lower temperature than usual?
Sous Vide
What are the major connective tissues of proteins of meat?
Collagen and elastin
What causes nitrite burn in fermented sausages?
Excess nitrite
What beef dish contains sauteed beef with mustard and smetana?
Beef Stroganoff
How can you tell if an egg is hard-boiled?
To tell if an egg is raw or hard-cooked, spin it. If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
Name the two main plasma proteins of egg yolk.
Lipovitellin (or LDL, 85%) and livetin (15%)
What is the genus and species of pigs?
Sus Scrofa
The two twisted rope-like cords in eggs that serve to keep the yolk in the center are called what?
Chalazae.
Name a commonly used fish in sushi.
tuna (maguro, shiro-maguro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake). The most valued sushi ingredient is toro, the fatty cut of the fish.
The maximum freezer storage time for pork is: A.24 months, B.3 months, C.6-9 months, or D.none of the above?
D. none of the above (fresh pork can be stored frozen for 4-6 months/can be stored refrigerated for 3-5 days)
What is the common name of transmissible spongiform encephalopathy, a neurological disease found in sheep?
Scrapie
What bond does lysozyme hydrolyze?
the beta 1-4 glycosydic bonds between N acetymuramic acid (NAMA) and N acetyl glucoseamine (NAGA) in gram positive bacteria peptidoglycan layer of the cell wall
USDA inspection of meat is a guide to: A.quality of meat, B.yield grade of the meat, C.wholesomeness of the meat, or D.all of the above?
C. wholesomeness of the meat (Inspection for wholesomeness is mandatory and is paid for with public funds. Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors)
What are the enzymes calpains and cathepsins associated with?
Meat tenderization/ protein degradation
For muscle foods, as cooking time and end-point temperature increases, what happens to % cooking losses?
They increase
Which of the following microorganisms is considered a beneficial mold during the dry aging process of beef?
A. Candida B. Thamnidium C. Rhodotorula D. Cladosporium
B. Thamnidium
What condition results during thawing of muscle that frozen before it enters rigor mortis?
thaw rigor
What is the name of italian jowled bacon that is dry cured but not smoked?
Guanciale
Lamb meat from March through October is known by what?
Spring Lamb
What breed of dairy cow has the highest milk production?
Holstein
In the 2022 Food Code by FDA what term is used as a category for flightless birds such as an emu, ostrich, or rhea?
Ratite.
Carpaccio uses what part of the tenderloin?
Butt
According to WHO Food and agriculture organization, most commonly consumed meat in world? Chicken, goat/sheep, beef, pork
Chicken
What is defined as the ability of meat to retain its water during application of external forces such as cutting, heating, grinding, or pressing?
water holding capacity
Boston Butt and Ham are primal cuts of what meat?
Pork
What are two advantages of using a water spray to chill beef carcasses?
What food is prepared with raw fish, vinegarated rice, and seaweed?
Sushi
QuornTM, a brand of vegetarian and vegan meat-substitutes, uses mycoprotein derived from what fungus?
Fusarium venenatum
Oxygen storage in slow twitch fibers is achieved by what molecule?
Myoglobin
What is the main component of the thick filaments in muscle cells?
Myosin
Does an egg white, yolk, or shell have the most protein?
Yolk (17.5% protein)
What effect does ascorbate have on curing with sodium nitrite?
Faster curing action by reducing nitrate to nitrite and formation of nitric oxide
What is the name of brined salmon, commonly smoked?
Lox
What is the dressing percentage of a steer that had a live weight of 1,250 lb. and a carcass weight of 800 lb.?
0.64
What is the perigo factor?
Substance formed in heated foods containing nitrite and it has antibacterial activity
What cut of beef is the short rib from?
Plate
New York Steak is part of what cut of beef?
Strip Steak (Short Loin)
What are two factors that determine meat quality grade?
Degree of maturity, degree of marbling
What is the role of salt in surimi production?
salt solubilizes myofibrillar proteins
What term is used for beef that has a warm red center and sligtly firm?
Medium Rare
Sodium nitrite is used in making some processed meats because it: A.inhibits growth of botulinum toxin, B.is a curing agent that contributes to the flavor and texture of bacon, ham, and sausage products, C.fixes the meat color, or D.all of the above.
D. all of the above.
Fish fats are different from beef fat mainly because they are which of the following? Colored, PUFA, More stable
PUFA
With respect to defects in meat, what does PSS stand for and what causes it?
Porcine Stress Syndrome, it is a genetic condition
What is the most important characteristic used to determine the maturity of a veal carcass?
lean color
Where are lipovitellin and livetins found?
Egg yolks
Which of these three things is not on a turkey: huddle, wattle, snood?
Huddle
What two beef wholesale cuts yield "middle meats"?
ribeye roll, lip-on; tenderloin; strip loin; top sirloin butt
The fatback of the pork is used to create what type of fat?
Lard
What cut of beef comes from the rear leg of the cow?
Round
What is characterized by extensive fat infiltration into muscle fibers, often caused by denervation of muscles?
Steatosis
Holes in egg shells result from loss of ____.
Cuticle.
Cooking lobster, crab, or shrimp can cause a color change from brown/blue-green to bright red. What causes this?
Denaturation of pigments other than astaxanthin whereas astaxanthin remains stable in the heat leaving a bright red lobster
What is most abundant myofibrillar protein?
myosin
In the 2022 FDA Food Code this term refers to "an embryo inside a fertile egg that has been incubated for a period sufficient for the embryo to reach a specific stage of development after which it is removed from incubation before hatching.
Balut.
BSE is a prion that causes mad cow disease. What does BSE stand for?
Bovine Spongiform Encephalopathy
To what internal temperature should pork be cooked: A.160F, B.120F, C.150F, or D.none of the above?
D.none of the above (145F and rest for 3 minutes)
Veal is meat from a calf that is: A. 4 months old or younger, B. Fed Grain for at least 130 days, C. Younger than 1 year of age, or D. 2 years or older?
A. 4 months old or younger (typically 16-18 weeks, according to USDA website)
What is the function of the chalaza in the egg or what is it an indication of?
To maintain the structure of the egg, it is a sign of freshness
Name two phospholipids found in eggs. What are the phospholipids in egg yolk?
Phosphatidyl choline (lecithin) and phosphatidyl ethanolamine
Name the tiny songbird currently illegal to prepare in France. These birds were
generally caught alive, drowned in Armagnac, cooked, and then eaten with a napkin over one's
head.
Ortolan Bunting
What is the term for a male bovine?
Bull
The process in which eggs are held up to a light to detect blood spots or cracked shells is called what?
Candling
What does the acronym NADA stand for?
new animal drug application
After egg yolk is centrifuged what is the name of the supernatant and precipitate?
What enzyme inhibits calpains during the cooler aging process?
Calpastatin
What term is used for beef that is blackened and hard?
Congratulations
Of a whole egg, 58% of its weight comes from what portion: shell, egg white, or egg yolk?
Egg white or albumen
Which mineral causes cross bridges between actin and myosin in muscle contraction?
Calcium
What country has the world’s lowest meat consumption per person?
India
What is the latin name for pigs?
Sus domesticus
What Japanese delicacy consists of very fresh raw meat or fish sliced into thin pieces?
Sashimi
What does the USDA recommend as the safe cooking temperature of all poultry products?
165°F (74°C)
DFD in meat stands for?
Dark, firm, dry
Name four factors that affect the volume and stability of egg white foams?
Temperature, pH, salt, sugar, fat, liquid, starch, amount of whipped air, time of whipping, etc.
What component of fish frequently causes airway obstruction?
Fish bones
Provide the common name for mahi mahi fish.
dolphinfish or Dorado
Where do fatty fish store their fat?
fatty fish store fat in their subcutaneous tissue (mackerel is an example)
At what temperature (in degrees F) does meat freeze?
28
What is the legal limit for fat content in fresh pork sausage?
0.5
"Frankfurters" may contain up to what percentage poultry meat? a. none b. 10% c. 15% d. 25% e. no limit
c) 15% (assuming no qualifying statements are made on the package label).
What is the most heat resistant protein in egg albumen?
Ovomucoid
Which organelle in muscle cells controls calcium flux?
Sarcoplasmic reticulum
Dark cutting beef is a result of a pH decrease in the muscle, which occurs when ___ is depleted before slaughtering.
Glycogen
What is the characteristic odor of trimethylamine?
Fishy
Normal pasteurization of shell eggs provides a shelf life of about how many weeks?
Three weeks
Which of the following fish contains the highest % of iron: A.halibut, B.Rainbow Trout, C.Pink Salmon, or D.Catfish?
B. Rainbow Trout
In mayonnaise, eggs impart what functional property to the product?
Emulsification which stabilizes and thickens the mayo
Can a blood spot be used as an indicator of the freshness of an egg? Why or why not?
Blood spots do not indicate freshness. They occur when a blood vessel in the hen's ovary or oviduct ruptures during egg formation. These spots have no relation to the age or freshness of the egg. The freshness of an egg is more accurately determined by its air cell size and float test rather than the presence of a blood spot.
What is the state of muscle when permanent cross-bridges form and prevent sliding of filaments so that the the muscle becomes inextensible?
rigor mortis
What does sous vide mean in english?
Under Vacuum
What causes a green ring to appear sometimes around the yolk of a hardcooked egg?
Cooking eggs longer than 15 min and not cooling them quickly enough.
What bacon refers to the lean meat of the boneless pork shoulder?
Cottage or buckboard bacon
Name 5 of the 12 proteins which comprise egg albumen.
the major contractile proteins in muscle (accounts for ~65% of contractile proteins)
What is the first alteration observed in ultrastructural integrity of postmortem muscle fibers?
Z disk degradation
PSE and DFD meat are common defects in meat products; what do these 2 acronyms stand for?
Pale, Soft, Exudative and Dark, Firm, Dry
What syndrome in swine brings an increased susceptibility to PSE (pale, soft, exudative) lean?
Porcine stress syndrome
Name the USDA grades for Lamb.
Prime, Choice, Good, Utility, and Cull.
What are the three main types of proteins in meat?
Myofibrillar, Sarcoplasmic, Stroma
Palatability of beef refers to what three main attributes?
Tenderness, Juiciness, & Flavor
A chicken is labelled as fresh chicken if it has not been stored under what temperature?
27 F or 3.3 C
Most commonly consumed single cell food.
Chicken egg
What beef dish contains raw beef?
Carpaccio
What role does sodium ascorbate play in pork curing?
It acts as a cure accelerator and color stabilizer
Edible sausage casings used for many sausages are made from which layer of the beef hide?
Corium /submucosa layer of the intestine
Tissues or ingredients that have a binding index lower than 50 are called what?
fillers
Another term for Black Spots in Shrimps
Melanosis
What is a "Cape Cod Turkey" to a fisherman?
A codfish
What is the scientific name of the beef tri-tip muscle?
tensor fasciae latae
What is the genus and species of guinea pigs?
Cavia Porcellus
Name the 4 bands or zones of a sarcomere.
1) A band
2) I band
3) Z disc
4) H zone.
Which of the following classes does nitrite use in hot dogs fall under: A.food additive, B.GRAS, or C.pre-sanctioned
C. Pre-sanctioned
What is the latin name of chickens?
Gallus domesticus
What common farm animal is decendant of gallus gallus?
Chicken
what term describes the process of surgically de-sexing male livestock?
castration
What substance is used in meat curing to counteract the harsh flavor of salt?
dextrose
What is the purpose for electrically stimulating beef and lamb carcasses as part of the slaughter and dressing procedure?
Reduce muscle toughness caused by cold shortening and improve meat tenderness
Name the two researchers who developed the most widely used and accepted machine to measure meat tenderness.
Kenneth Warner (developed in 1920) and Lyman Bratzler (developed in 1932)
What egg protein is responsible for most of the viscosity of thick albumen?
Ovomucin
What is the difference between recombinant vs. natural bovine growth hormone?
Recombinant has extra methionine
"Meat spots" refers to what more common term?
Blood spots in eggs or tissue that an egg picks up while traveling through the oviduct of the bird
Pacific salmon contains what genus?
Oncorhynchus
What is the name of meat from young sheep?
Lamb
What viral disease in cloven-hoofed animals causes fluid-filled blisters on their mouth, tongue, teats, muzzle, and skin between their hooves?
Hoof (foot) and mouth disease
What organisms are responsible for scombroid poisoning in seafood?
Morganella morganii, Escherichia coli, Klebsiella, and Pseudomonas aeruginosa
When you order squab at a restaurant, what have you ordered?
Pigeon, or fowl
The form of myoglobin with a purplish-red color is:
Deoxymyoglobin.
Name one representative stromal (insoluble) protein in meat.
Collagen
What is the name of air-dried salted beef aged two to three months?
Breasola
What city is commonly associated with spare ribs of pork?
St. Louis
The irreversible interaction of actin and myosin that is caused by the depletion of ATP in postmortem muscle is:
Rigor mortis
What is the pH of fresh caught shrimp?
pH 7.2 (7.0-7.4)
The french term for congratulations steak is trop cuit. What does trop cuit mean?
Overcooked
What happens to the cartilaginous ends of vertebrae as animals age?
Ossification
What part of tuna does the animal based tuna toro come from?
The belly
Which is the most commonly consumed single-celled food?
the Egg
Name the top four quality grades for beef.
Prime, Choice, Select, Standard.
What is the common name of the bones that resemble the spinous processes of the thoracic vertebrae ?
feather bones/ ribs
A proteolytic enzyme isolated from fig tree sap and used for meat tenderization is called ___.
Ficin
What is the most abundant protein in meat?
Collagen
The enzyme used to de-sugar or de-glucose eggs is what?
Glucose oxidase
What is the name of the meat made from young calves?
Veal
The degradation of what compound in cooked fish causes it to be flaky?
Collagen that is turned into gelatin
What is the name of the compound found in raw egg whites that binds biotin and leads to alopecia?
Avidin
Give 5 examples of fatty fish.
Salmon, Mackerel,Tuna (especially bluefin or albacore), Sardines, Herring, Trout (especially lake trout), Anchovies, Eel, Swordfish, Black Cod (also known as Sablefish)
What is the microstructure of meat from one z-line to the next called?
Sarcomere
What fraction of egg yolk are the lipovitellin, phosvitin, and LDLg found?
Granule fraction of egg yolk
What cooking method uses a oven to cook meat?
Roasting
What is the name of the meat from beef of the tenderloin sandwiched by short loin?
Filet Mingnon
Explain the differences between the reactions which turn the purple muscle pigment myoglobin brown and red.
red -- oxymyoglobin (oxygenation rx., oxygen adds to open ligand site on Fe
brown -- metmyoglobin (oxidation rx, Fe++ converted to Fe+++, and H2O ----> -OH)
At least how many oz must a dozen large eggs weigh?
24 oz
What factors determine the quality grade of beef carcass: A.maturity of the carcass, B.marbling, C.color, firmness, and texture of the lean, or D.all of the above?
D. all of the above.
Name the three components that make up the granules portion of the egg yolk after centrifugation.
What part of the pork refers to the joint between the feet and the leg?
Ham hock
What are the large fat particles that coalesce at the ends of sausages during heating?
Fat caps or fat netting
What two compounds form a complex to cause a yolk of egg greyish green when boiled and cooled too slowly?
Iron and sulfur
What is meant by 'residues' in meat? A.soap scum that remains on meat after carcass is rinsed, B.trace amounts of antibiotic, drug,hormone,insecticide,pesticide,or environmental contaminant remaining in meat after slaughter, C.fat, or D.none of the above
B. Trace amounts of antibiotics,drug,hormone,insecticide,pesticide,or environmental contaminant remaining in meat after slaughter
The lamb wholesale shoulder is comparable to what wholesale cut of beef?
Chuck.
Place these foods in order of water usage level needed for production of 4 oz serving from most to least: Beef, lamb, pork, chicken, goat
Beef, lamb, pork, goat, chicken
What mineral, found in red meat, is needed for hemoglobin production?
Iron
What is the most common method of goose preparation?
Roast goose
What kind of an emulsion is egg yolk, o/w or w/o?
Water in oil
For the average healthy adult, how much meat should be included in the daily diet: A. two 2-3 oz servings/day, B.five 4-6 oz servings/day, C.two 6-8 oz servings/day, or D.none?
A. two 2-3 oz servings/day.
In poultry, what is a wattle?
The bright red piece of flesh that hangs from the neck of the turkey
PAH and HCA are potential carcinogens in red meat. What does PAH and HCA stand for?
Myoglobin is a single-chain, globular protein found in muscle cells and pigments responsible for color of meats. The 3 forms are: metmyoglobin, oxymyoglobin, and dexoxymyoglobin.
What fast food chain trialed venison sandwiches?
Arby's
How can shelf-life of fresh meat be improved?
Freezing, Vacuum Packaging, & Processing
which part of the chicken has more calories: dark or white meat?
dark meat
What is the term used to describe pork meat that has undergone a sudden decrease in pH after slaughter?
Pale, Soft, and Exudative Meat
The water content of lean beef muscle normally ranges from A) 15-20% B) 40-50% C) 70-75% D) 90-95%
C) 70-75%
Name the two groups of marine pelagic fish.
Coastal and oceanic fish
What is the natural color of myoglobin?
Purple
What does the term 'water added' on a ham label mean?
'water added' means that the cured ham returns to within 10% above the original weight of the ham during the curing process.
What are the three USDA consumer classes for eggs?
AA, A, and B
What antibiotics to chicken decreased the merits to the antibiotic to humans?
Cephalosporin
What is the gestation of a pig?
3 months, 3 weeks, and 3 days
What egg glycoprotein is sulfonated and acts as a trypsin inhibitor?
Ovomucoid
Money muscle is obtained from which part of pig?
The money muscle is a tender, well-marbled cut of pork from the bottom half of a pig's shoulder, on the opposite side of the bone.
Why is fish meat softer than other meats?
Fish meat contain less connective tissue and the connective tissue melts easily
Withholding feed for 12 to 24 hours prior to slaughter results in greater ease of what?
evisceration
If meat contains 16% protein, what is most likely the water content?
Approximately 57.5% to 60.8% moisture.
What is the flavor enhancer manufactured from glutamic acid?
MSG- Monosodium Glutamate
Name the processing conditions for the pasteurization of in-shell eggs.
130°F (54.4°C) for 60 minutes
What is lutefisk and how is it made?
Essentially fish Jell-O. It's made from the concentrated sodium hydroxide treatment of fish.
What is the oxidized pigment responsible for the undesirable brown color of ground beef?
Metmyoglobin
What are the USDA yield grades for both lamb and beef?
US 1, 2, 3, 4, 5
Scromboid poisoning happens with fish high in what amino acid?
Histidine
What words does the acronym VPP represent in meat processing?
Verified Premium Plus
The partially denatured product of collagen, used as a food ingredient, is called ______________?
Gelatin
What sandwich chain came under hot water for not using real tuna in their tuna sandwich?
Subway
The normal pH range of post-rigor pork muscle is: a. 7.2-7.0 b. 6.0-5.8 c. 5.4-5.6 d. 5.2-5.0
c. 5.4 - 5.6.
What is the pigment form that gives cured meat its typical pink color?
nitrosylhemochrome
Besides Salmon, name 1 other fish in the family Salmonidae.
whitefish, trout, char, grayling
What term is used for cooking beef in a large amount of liquid?
Stewing (Simmering)
What is the name for chopped fresh and/or frozen beef, with or without added beef fat and/or seasonings? Additionally, it does not contain more than 30% fat, and shall not contain added water, binders, or extenders.
hamburger
Ingestion of gradients and other insects as may cause a reaction in people allergic to which common?
shellfish crustaceans
List the methods of artificial tenderizing.
Mechanical means, applying low levels of salt (salt solubilizes meat protein), adding enzyme to meat, such as bromelin, ficin, trypsin, or papain, electrical stimulation (application of sufficient voltage to cause rapid muscle contractions)
What are the proteins of egg yolk?
Lipovitellin and phosvitin (complexed, HDL) in the granules; livetin in the plasma.
Which bacteria, typically found on raw chicken, is the leading cause of bacterial diarrhea in the united states?
Campylobacter jejuni
The pH of albumen in freshly laid eggs is 7.6 - 7.9. The pH rises to 9.7 during storage. Why does this occur?
Diffusion of solubilized CO2 through the shell and ph rises
List the 6 steps of natural meat fermentation process.
1. Preparation (grinding and mixing)
2. Curing (adding salt, seasonings)
3. Fermentation (culturing with bacteria for acid production)
4. Drying (removal of moisture)
5. Smoking (adds flavor and preserves)
6. Ripening (aging to develop flavor and texture)
Which U.S. Department oversees the voluntary inspection of seafood?
Department of Commerce
Muscle cells are multinucleated, cylindrical cells surrounded by an outer membrane called what?
sarcolemma
What are the two main cuts of chicken thigh?
Thigh, Drumstick
What are three important reasons for curing?
Color, antibacterial, water holding
In what part of the egg is lysozyme found?
Egg white, albumen, or glair/glaire
What is the term given to inspection of animals prior to slaughter?
Antemortem inspection
Upon cooking beef, one of the two major proteins of the meat connective tissue breaks down into gelatin. What is the name of the other major protein making up the connective tissue, the one that does not break down?
Elastin
How long is a frankfurter?
6 inches
What vitamin, when fed to cattle, has increased retail case-life of fresh beef?
Vitamin E
What is the approximate temperature of the scalding procedure in poultry processing?
60 degrees C for 45 seconds or 52 degrees C for 2 minutes
What temps are needed for proper freezing and storage of meat: A.32 degrees F, B. 0 degrees C or lower, C.0 degrees F or lower, or D.5-20 degrees F?
C. 0 degrees F or lower.
The addition of antioxidants in muscle food products is to control what?
Lipid oxidation
What is the leading U.S. beef export item?
short plate
What is the composition of a whole egg wrt shell, yolk and egg white?
White - 58%, Yolk - 31%, Shell - 11%
Which muscle type is multinucleated?
skeletal
What is the color of oxymyoglobin?
Red
What 3 qualities of meat are used to determine grading?
Color/ texture, maturity/age, marbling
Please assign the following animals as either hindgut or foregut fermenters; rabbit, human, pig, horse, goat, ostrich, cow
What is the name of chicken breed from Massachusetts used for both their meat and egg?
Plymouth Rock
What is DFD meat?
Dark firm dry (DFD) meat is a type of meat characterized by its dark color, firmness, and dryness, resulting from stress before slaughter. a condition in meat where the meat's pH remains higher than normal, resulting in a dark color, firm texture, and dry consistency
Pork shoulder is used to make what mexican dish meaning "little meats"?
Carnitas
What is the name of the egg of sturgeon?
Caviar
Concerning meat inspection, what does FSIS stand for?
Food Safety and Inspection Service.
Classify the following as either a lean or fatty fish: cod, mackerel, pollock, salmon, tuna, tilapia, trout, halibut, bass, sardines, snapper, mahi mahi, anchovies, eel, swordfish, black cod
Lean fish (less than 5% fat): cod, pollock, tilapia, halibut, bass, snapper, mahi mahi
Fatty fish (Higher in fat, rich in omega-3 fatty acids): mackerel, salmon, tuna, trout, sardines, anchovies, eel, swordfish, black cod
How is the aging or ripening of meat generally done?
Hanging the carcass in a cold room anywhere from 1-4 weeks at 2 degrees C, while controlling humidity and wrapping carcass to avoid moisture loss
What reaction does not occur when moist heat is used?
Maillard Reaction
What are the 4 steps to cultured meat manufacture?
1. Cells from a farm animal are proliferated in nutrient-rich media; 2. Cells are attached to a sponge-like scaffold and soaked with nutrients; 3. Cells may be mechanically stretched or added with protein growth factors to increase their size and protein content; 4. Cells are harvested, seasoned, and cooked
What is the most commonly used gas in MAP of cured meat products?
Carbon dioxide and Nitrogen
What is the botanical name for sheep?
Ovis aries
Why is salt added to sausage products?
1) Flavor; 2) Increase charge on meat proteins and their abilities to bind water; 3) Increase the solubility of the salt-soluble proteins.
Name the three largest beef packers in the USA.
IBP, ConAgra, Excel (Cargill)
For two carcasses of equal weight, which is worth more, Yield Grade 1 or Yield Grade 5?
Answer :Yield Grade 1
Yield Grade 1 (Represents a carcass that is lean, muscular, and has a high percentage of saleable beef)
Yield Grade 5 (Indicates a carcass that is fatter and has a lower percentage of lean muscle, resulting in less usable beef)
What tropical plant produces bromelin, a meat tenderization enzyme?
pineapple
Which amino acid can be used to determine the concentration of collagen in meat?
Hydroxyproline
Chopped pork shoulder and ham is used to create what commerical product?
Spam
What % of egg white is water?
0.9
What is black spot defect in shrimp called?
Melanosis (melanin synthesis due to polyphenol oxidase degradation by bacteria)
What is the botanical name of chicken?
Gallus gallus domesticus
What aging process uses a vacuum to prevent meat loss?
Wet Aging
In poultry, what is a snood?
The red, fleshy protrusion that hangs over the top of a turkey's beak
What cut of beef is the boneless section of rib meat?
Ribeye
Broilers are completely bled after slaughter for what purpose?
Reduces microbial spoilage and obtain the desirable skin color
What breed of cattle produces the most beef in the united states?
Black angus
What are yield grades used to estimate?
Cutability/ poorly phrased question
What percentage of oysters come from aquaculture?
Over 80%
What are edible meat by-products better known as?
Variety meats
Why are phosphates in processed meat products?
These agents increase the functionality of the muscle/meat proteins and water holding capacity of the meat proteins.
Which area of the US prefers brown shell eggs?
New England
Thin strips of mutton is known as what?
Macon
what is a pelagic fish?
saltwater fish that is found in the middle and surface water layers of the sea. ex. herring, mackerel, salmon, tuna, sardines, and anchovies
How can cuts of meat be recognized?A.color, B.pork cuts are always smaller than beef cuts, C.amount of fat present, or D.color, size of cut, and bone structure
D. color, size of cut, and bone structure identifies meat cuts
Oily fish that underwent temperature abuse are at risk of what poisoning?
Scrombroid
What is the second most predominant fatty acid in beef and pork?
palmitic acid
What temperature should whole pork be heated to?
145 F
a rapid pH drop in post-mortem pork causes decreased water binding by muscle tissue. What is this condition called?
PSE: Pale, Soft, exudative
How does DFD meat occur?
Animals with stress susceptibility survive stress and deplete their glycogen reserves, leading to poor quality meat.
Approximately how long does it take for chickens to reach their ultimate pH after slaughter or harvest?
2 hours
What do you call meat from cattle over a year old?
Beef
Conalbumin is a protein found in __.
Egg white.
Fugu has what extremely dangerous toxin?
Tetrodoxin
What are the USDA meat grades for lamb? A.prime,choice,good,cutter,and canner; B.prime,choice,good,utility,and cull; C.US#1,2,and 3; or D.prime,choice,select,and standard?
B. grades of lamb are prime, choice, good, utility, and cull
Why is Vitamin C sometimes added to frankfurters?
To enhance the rate of cured color formation in the frankfurter
Retail cuts of meat are prepared from:
wholesale cuts
What are four indicators of a fresh egg?
pH 7.6, thick and high yolk, small air cell, higher egg white height after breakage, chalaza
How much water can be added to meat to sell it as brown beef?
None
What is the name of beef pickled or cured in brine?
Corned Beef
Short-Fed' refers to cattle that are grain-fed for: A.90-130 days, B.100-150 days, C.180 days, or D.more than 180 days?
A. Short-fed cattle are grain-fed for between 90-130 days (~100 days most common)
How is the freshness of fresh fish done by first look?
Clear, bulging eyes, Bright red gills, Firm flesh, No off-odors
Omega-3 fatty acids are typically found in what group of oils or from what animal source?
Fish oils
What microorganism produces Fowl typhoid in chickens?
Salmonella gallinarum
What are the ingredients of mayonnaise, according to the standard of identity?
at least 65% of vegetable oil, 2.5% acetic or citric acid, and egg yolk
What compound is responsible for spoiled fish odor?
trimethylamines
The beef rib and chuck are separated between which two ribs?
5th and 6th
This word means "sausage poisoning". It is caused by a powerful toxin that affects the nervous system.
botulism
What duck breed is used to produce foie gras?
Mulard (Muscovy)
What is the pH of fresh whole egg?
7.6-7.9 (some say up to 8.5)
Name one major muscle found in a beef round.
Biceps femoris, semimembranosus, semitendinosus.
What is the meaning of 'cutability' of a carcass?
Cutability refers to the yield of lean meat in a carcass.
Name three breeds of chicken that lay brown shell eggs.
Rhode Island Red, New Hampshire and Plymouth Rock, Brahma, Aseel, Australop, Cornish
What is the color of freshly slaughtered beef?
Deep purple or purple red before it is exposed to oxygen
Name a variety cut of meat.
Liver, Kidney, Heart, Thymus, Brain
How do you make a self-basting turkey?
Inject basting juices under skin before baking
What duck is commonly consumed in the US?
Peking Duck
Bacteria overgrowth on fish can result in the production of scombrotoxins. Name one food process that Scrombotoxins are resistant to.
smoking, cooking and canning
What is more saturated, pork, beef or chicken fat?
Beef
In poultry, what is the difference between a "broiler" and a "fryer"?
Both are types of chicken that are raised for meat. Fryer are just a bit larger in weight than broiler. A "broiler" is a chicken raised primarily for meat. If it is slaughtered while relatively young (approx. 8 weeks) it becomes a "fryer". [e.g. broilers are alive, when slaughtered they are "fryers]. A broiler is a chicken raised primarily for meat, as opposed to a one raised to produce eggs (called a Layer within the industry as it lays eggs).
What pigment is responsible for the bright cherry red color of ground beef?
Oxymyoglobin
What is a high quality fat lining the abdominal wall of pork carcasses?
leaf fat
What color of ink is used to apply the red meat carcass inspection stamp?
Purple
This red meat has the lowest cholesterol content of all red meats.
Lamb
What four types of animals are legally called meat?
bovine or cattle, pigs, lambs, goats
What animal source provides omega-3 fatty acids?
Fish
Beef is high in what kind of vitamins?
B (B12)
Mackerel, salmon, yellow pike, and red snapper are all examples of what kind of fish (broad category)?
Finfish
What addtive is used for the color of meat in impossible meats?
Soy Leghemoglobin
What are spots in eggs caused by a rupture of a blood vessel in the yolk?
Blood Spots
What causes the paleness of PSE?
High proportion of extracellular water. Additionally, denaturation disrupts the normal structure of muscle proteins, causing them to lose water-holding capacity and appear pale
According to the FSIS, what is the maximum allowable percent antioxidants used in fresh sausage based on fat content?
0.02% (200ppm)
What is the advantage to the consumer in buying subprimal cuts? A.higher quality, B.identifies the cut of meat, C.identifies the USDA grades, or D.usually results in lower cost per serving
D. usually results in lower cost per serving
What compound in chicken feed can lead to arsenic in chicken?
Roxarsone
How do lean and fatty fish differ in regards to where they store fat?
lean fish store fat in liver, fatty fish store fat in tissue
What was the Meullenet-Owens Razor Shear Blade designed for?
Assessment of poultry meat tenderness.
Beef was traditionally suspended using which tendon, which was also a cause of muscle shortening?
Achilles
What does WOG stand for in poultry?
Without giblets
In the Impossible Burger, what is the main functional ingredient that is used to deliver its flavor?
soy leghemoglobin
Name 2 forms of myoglobin pigment which can be found on discolored fresh meat.
Metmyoglobin, choleglobin, sulfmyoglobin, metsulfmyoglobin, and others
What is the function of the cuticle layer of egg shell?
A protective barrier against microbial contamination and regulates moisture and gas exchange.
Over the years, the most commonly used additive in processing meat products is: A.pepper, B.sodium chloride, C.papain, or D.bromelin?
B.Sodium Chloride
in the meat industry, what are 'Sweetbreads'?
the thymus and pancreas glands of animals. They are a light meat that is firmer in texture than brains
What are the three common cuts of ham?
Rump, Centre, Shank
What cooking method uses a high radiant heat source from the top?
Broiling
The most desirable color of beef to the customer is a cherry red. What pigments are responsible for the color of meat?
Myoglobin and hemoglobin
What is the principal constituent of eggshells?
Calcium carbonate
What part of a beef steer does the porterhouse steak come from?
The loin (short loin or back are also acceptable).
anchovies all come from what family of fish?
Engraulidae
What is the name of bacon coming from the belly of the pork?
Side Bacon
The best relative humidity for smoke application to pork hams at 60-80 ℃ is:
d. 60%.
What is the term used to describe the removal of meat or muscle from a carcass while it is still warm, as opposed to chilling it first?
Hot-boning
What is the purpose of adding alkaline phosphates in processed meat products?
Increase water binding and act as antioxidants
In no-added nitrate and nitrite meat products, the industry is adding which vegetable as a source of nitrate?
Celery root
What is the name of the vitamin bound by avidin in raw egg white?
Biotin
If capillary breakage occurs in fat, the condition is commonly referred to as what?
Fiery Fat
Which form of tocopherol is approved for use in bacon? What is its purpose in bacon?
Alpha tocopherol, both d- and l-forms. It inhibits nitrosamine formation.
What temperature (F) should water in sterilizers at meat processing facilities be kept?
180
What compound is added to sausage formulations to function as an antioxidant, antimicrobial agent, and "fix" the color of the product?
Nitrite (sodium or potassium)
Of the three types of muscle protein: sarcoplasmic, myofibrillar, and stroma, which accounts for the greatest percentage of the total muscle protein?
Myofibrillar (55%)
What egg protein is responsible for most of the viscosity of thick albumen?
Ovomucin
The most commonly used commercial method for freezing meat products is what?
Blast Freezing-the air blast freezer is one the oldest and commonly used freezing equipment due to its temperature stability and versatility for several product types.
What is a 'withdrawal period' regarding the use of drugs and hormones?
the length of time before slaughter that the use of a hormone or drug must be discontinued.
What is the process of placing meat products into casings?
Stuffing
what is the collective term for a group of chickens?
a brood or flock or chicks
Are frankfurters an emulsion?
Not a true emulsion because they have more than 2 components in them. However, they do have lipid separated from water by myofibrillar proteins
What is the name of sushi rolls rolled such that the rice faces outside instead of inside?
Uramaki
What is caused when a blood vessel on the yolk surface ruptures during formation of the egg, or by similar accident in the wall of the oviduct?
Blood spots
What is the refrigerator (36-40 F) storage limit for maximum quality of bacon? A.2 weeks, B.2 months, C.1 week, or D.10 days?
C. 1 week
What is a transmissible spongiform encephalopathy that has been identified in free-ranging and captive mule deer, white tailed deer, and elk?
Chronic wasting disease
What is the USDA inspection stamp color and shape for horse meat to prevent adulteration?
Green hexagon
Which flavor is caused by the iron-catalyzed oxidation of unsaturated fatty acids and becomes more noticeable when refrigerated, pre cooked, uncured meats are reheated?
warmed over flavor
What is a cornmeal based suspension of head meat and/or pork sausage originating from the pennsylvania dutch?
scrapple
Which red meat animal species has the lowest average dressing percent?
Sheep
What is the name of Iberian ham?
Jamon iberico
What beef hide defect costs the industry millions of dollars, but is a law some states ?
Branding
What cooking method uses a high radiant heat soruce from the bottom?
Grilling
What are the three main cuts of poultry?
Breast, Thigh, Wing
In South Africa, Venison refers to what animal?
Anteloupe
The recommended refrigerator (36-40 degrees F) storage time for a maximum quality for beef porterhouse steaks is: A.1 day, B.5-10 days, C.2 weeks, or D.3-4 days?
D. 3-4 days.
Emu or ostrich meat is considered what type of meat?
Red meat - similar in color and taste to beef. However, it is lower in grams of fat per serving compared to chicken and turkey, and much lower in fat and cholesterol than beef.
A treatment w/a combination of 2 enzymes can prevent browning of egg whites; state the type of browning and the 2 enzymes.
Maillard reaction; glucose oxidase and catalase
People with what condition should avoid the consumption of raw eggs?
Salmonellosis
Give the names of two specific forms of nitrosamines present in cured meats.
What is the dressing percent formulation of meat carcass?
(Carcass weight / live weight) * 100
What pseudo natural material with antioxidant properties is derived from the shells of crustaceans?
Chitosan
What is the botanical name of pig?
Sus (scrofa) domesticus
What are the three important reasons for curing?
1) Color
2) Flavor
3) Preservation (Anti Bacterial)
4) Tenderness
What is the maximum % of fat that you can legally have in a cooked sausage product?
0.3
What are the 4 major fat depots in a steer?
Back fat: Fat deposited beneath the skin along the back.
Seam fat: Fat found between muscles or along the seams of muscle groups.
Marbling: The fat interspersed within the muscle fibers, contributing to the flavor and tenderness of the meat.
KPH fat (Kidney, Pelvic, Heart fat): The fat surrounding the internal organs, primarily located in the abdominal cavity.
match the following TSE diseases w/the animals associated w/them: Chronic Wasting Disease, Feline Spongiform Encephalopathy, Variant Creutzfeldt-Jakob Disease, and Scrapie. Human, Goat, Deer, Cat
What insoluble constituent makes approximately 12% of an egg's total weight? What part of the egg contains the most calcium?
The shell
what is the name of the 4th stomach of cows?
Abomasum
Which of the following happens during cold shortening, a defect in meat?
c. Sarcomeres shorten.
What is the latin name of ducks and goose?
Anatidae
In an egg yolk, what is the phospholipid that acts as an emulsifier?
Lecithin
What cut of beef is known as the 7-bone steak?
Chuck
What chemical compound does nitrite react with to produce nitrosamines?
Secondary amines.
Halibut is particularly high in which fat-soluble vitamin?
Vitamin D
Which country eats the most eggs per person per year?
Hong kong
What are the 8 pieces of information required on a meat label?
1. The product name, 2. Inspection legend and est. number, 3. Handling statement, 4.net weight statement, 5. Ingredients statement, 6. Address line, 7. Nutrition facts, 8. Safe handling instructions.
What kind of fish is scrod?
Usually a young cod, but depending on the restaurant, it could be anything
What is the K-value, or K Factor, in assessing meat and fish?
The K-value measures how far ATP degradation has progressed within the tissue as a percentage. The lower the K-value, the fresher the fish. It was developed in the late 1950's by a Japanese research team (Saito et al.) for the indication of the freshness of fish flesh.
What are beef or lamb carcasses with a thin layer of fat covering that are chilled rapidly susceptible to?
Cold shortening
Between which two ribs should a pork carcass be ribbed to measure loin eye area?
10th and 11th
What functional property of egg white is most affected by heating and freezing?
Foaming
Turkeys in what condition can cause an explostion when deep fried?
Frozen turkeys
What red meat has been marketed as "the other white meat"?
Pork
What temperature should ground pork be heated to?
160 F
Dark cutting beef is characterized by dark color, firm and dry texture. This problem is associated with meat having: A) low ultimate pH B) high ultimate pH C) rapid pH decline
B) high ultimate pH
What would be the internal temperature (degrees C) of a steak cooked to a medium degree of doneness?
60-63C or 145 F
Which muscle type is under involuntary control and striated?
Cardiac
What is the maximum amount of fat which ground beef can contain? A.10%, B.20%, C.30%, or D.40%
C.Ground beef can contain up to 30% fat
What is the process of adding salt, sugar and sodium nitrate for the purpose of color developments over enhancement preservation and safety?
Curing
What protein(s) is/are principally responsible for the whipping properties of egg white?
Ovalbumin, ovomucin, globulin.
Frozen meat should be defrosted by: A.thawing at room temperature, B.thawing in freezer, C.defrosted in a refrigerator or microwave oven at low temperature, or D.all of the above?
C. defrosted in a refrigerator or microwave oven at a low temperature
In Southeast Asia a type of echinoderm is in danger of being overharvested as it is considered a delicacy. What is the name of this echinoderm?
Sea cucumber
London broil comes from what cut of the beef?
Flank
What is 'surimi'?
a paste made from fish muscle which is a a Japanese word for fish flesh that is deboned, minced and washed to remove the soluble proteins, lipids and pigments
BHA can be used as a preservative in meats. What does BHA stand for?
Butylated hydroxyanisole
What aging process hangs meat in temperature controlled coolers?
Dry Aging
What are comminuted products in reference to meat?
Products made from lesser quality meat materials that have been subdivided into small meat pieces; e.g. chunk, chips, or flakes.
What is the name of the Korean dish that uses raw ground beef?
Yukhoe
Which cut of beef generally contains more fat, prime or select?
Prime
Beef is 50% protein, what insect is higher in protein than beef?
Crickets (65%)
Which term refers to the practice of raising and taking care of animals?
A. Animal husbandry B. Animal Welfare C. Animal Family D. Animal Upbringing
Animal Husbandry
What U.S. agribusiness is the largest producer of ready-to-cook chicken?
Tyson Foods
List several benefits associated with the use of phosphates in meats.
Moisture retention and flavor protection,increase water binding capacity, improve emulsification, tenderness, juiciness, color uniformity, decreases rancidity, minor antimicrobial activity, buffering against acidic marination ingredients
What is a batter-like meat product produced by forcing bones with attached edible meat under high pressure through a sieve or similar device to separate the bone from the edible meat tissue?
Mechanically Separated (deboned) meat
What is the maximum amount of fat in ground beef?
30%.
The parasitic organism commonly associated with undercooked pork is killed at what temperature?
137 ℉.
The small deposits of fat within meat muscle generally characteristic of higher grades of meat is known by what name?
Marbling
BHT can be used as a preservative in meats. What does BHT stand for?
Butylated hydroxytoluene
What is the general term applied to any ingredient added to improve or modify flavor in processed meat products?
seasoning
Name three fruit derived enzymes and their sources, commonly used as meat tenderizer.
The muscle tissue from bone flesh of fish contain the same amount of connective tissue as that from beef.
False
What is the name for the Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat; delicately spiced with garlic, nutmeg and coriander; stuffed into larger diameter casing and sliced?
Mortadella
Which is the major ion used in muscle contraction?
Ca++
What is the major difference between fresh meat and cured meat?
Cured meats contain nitrite, salt or sugar to extend shelf life and inhibit bacterial gorwth.
The oxidation of the iron in myoglobin to the ferric state results in the brown pigment called...
metmyoglobin (before cooking in fresh; if it is after cooking, its called dentaured metmyoglobin)
A disease associated with the way pork is cooked is called: A.leptospirosis, B.brucellosis, C.trichinosis, or D.vibriosis?
C. trichinosis
What compound in muscle is converted to lactic acid?
Glycogen or glucose.
What quality grade of beef would have the greatest palatability characteristics?
Prime
What is bloom in meat?
The color change that occurs when fresh meat is exposed to oxygen especially bright red color development.
What is the process by which eggs, or ova, are produced?
Oogenesis
What are the two proteins believed to be involved in egg white thinning?
lysozyme and ovomucin
What is the scientific name of the most tender muscle in a beef carcass?
Psoas Major
What is the name for the chord that anchor that enter egg yolk?
In a fresh egg, you can see two white cords attached to the yolk. These two cords, called chalazae, are made of twisted strands of mucin fibre, a special form of protein. The role of the chalazae are to anchor the yolk in the centre of the egg.
What is the difference between T-bone and porterhouse?
Thickness
A whole fresh egg contains about how many mg of cholesterol?
186 mg
What is the predominant meat that PSE occurs in?
Pork (you could argue Turkey)
Give any two factors that affect egg foaming ability.
pH, sugars, contamination with yolk, age of the egg, etc.
What is the word given to fine beef trimmings often used as fillers in ground beef?
Pink slime (Lean finely textured beef)
How do hamburger and ground beef differ?
Hamburger can have beef fat added to reach a maximum of 30% fat, while ground beef must rely solely on the natural fat content of the meat trimmings.
How many oxygen molecules can hemoglobin bind?
4
What sushi roll has avocado, cucumber, and poached shrimp?
Boston Roll
What are the three main uses of beef brisket?
Barbeque, Corned Beef, Pastrami
Which step in poultry processing loosens the feathers and makes plucking and pinfeather removal easier?
Scalding
Two lamb loins and the hip is known as what?
Saddled
What is the most widely eaten fish in the world?
The Herring
What enzyme is used to tenderize meat?
Papain
The farmer's share of the retail food dollar for eggs is approximately:
d. 65%.
The muscle tissue from bony fish flesh contains what amount of connective tissue as compared to beef?
Most fish contain about 10% of the collagen level present in terrestrial meat sources
What is the main lipid class in lean or low fat fish?
Phospholipids
What slaughter type performed according to prescribed rabbinical procedures, under supervision of authorized representatives of jewish faith?
kosher
What is the most abundant egg white protein and about what percent of the total egg white protein does it comprise?
Ovalbumin, 54%
What term is used for cooking beef with small amounts of liquids?
Braising
In what U.S. city was the first meat packing plant started in 1818?
Cincinnati
what is the curing agent in meat and what 3 effects does this curing agent have?
Sodium Nitrite; it is responsible for color formation, flavor (prevention of warmed-over flavor) and inhibition of C. botulinum (spoilage was acceptable)
What is a surgically de-sexed male chicken?
Capon
Poultry breast is classified as what type of meat?
White Meat
What is the difference between ground beef and ground sirloin?
Ground beef costs less because it may be 27 to 30 percent fat and from any part of the beef carcass. Ground sirloin is generally higher priced and has the lowest fat content (10 percent) and must be from sirloin.
Stuffing frankfurters too tightly could cause what defect?
ruptured casings
Name the lean and primal cuts of pork.
Lean cuts: ham, loin, boston butt, and picnic
Primal cuts: the above along with belly
What defect in Frankfurter's is caused when there is too much connective tissue?
Gelling out
The stable, bright pink-red color of cured meats is caused by the reaction of what two compounds?
nitrite and myoglobin (nitrosomyoglobin)
What was the first genetically modified animal approved for human consumption, and in what year did the FDA approve it?
Salmon (AquAdvantage), 2015
Which additive is used to prevent the formation of nitrosamines in cured meats?
Erythorbate or ascorbate
Name 2 'Value Added' meat products.
Pre-cooked vacuum packaged roast beef and marinated pork loin.
What does CAFO stand for?
concentrated animal feeding operation
Describe electrical stimulation and the purpose it serves in meat tenderness/toughness.
Electrical stimulation prevents severe cold shortening by accelerating the rate of the processing leading up to rigor mortis by depleting ATP. The goal is to prevent the carcass from being chilled while pre rigor or while undergoing rigor mortis. This action reduces toughness and muscle shortening.
What is the culinary term for split opening the bird carcass and flattening?
Spatch cocking (also accepted butterflying)
What is the compound responsible for the pink color of cured meats?
nitrosomyoglobin
The IMPS number 1173 is used for what cut of meat?
A beef retail cut (IMPS = Institutional Meat Purchase Specifications)
What molecular components are responsible for the emulsifying properties of egg yolk?
Lipoproteins and phospholipids (particularly LDLs and lecithin).
What made poultry inspection mandatory for any processor that ships produce in interstate commerce?
Poultry Products Inspection Act (1957)
What two reasons classify fish as tender meat?
Less connective tissue and they convert to gelatin after cooking
What company produces SPAM and Cure81 Hams?
Hormel Foods
How long can eggs be stored under appropriate conditions?
3- 5 weeks or sell by date
How many feathers does a turkey have?
3500 at maturity
what is the iron-binding protein in egg albumen?
conalbumin or ovotransferrin
When eggs are washed, the open pores of the eggshell are exposed as the result of the loss of what?
The egg cuticle or bloom
What is the name of the structural carbohydrate found in lobsters, crab, shellfish, and insects?
Chitin
Blue, Tanner, Dungeness are varieties of what food product?
Crab
What country is the largest producer of rabbit meat?
China
What are the three main protein classes in egg whites?
Albumins, Mucoproteins, Globulins
What is the most prevalent mineral in egg shell?
Calcium
What pigment results when fresh meat (oxymyoglobin) is oxidised?
metmyoglobin
What is the most commercially significant form of uncooked ham sold in the United States?
country hams (or country shoulder)
What is the name of meat from old sheep?
Mutton
What virus crippled the poultry industry in 2015?
Avian Flu (H5N1), Avian influenza (HPAI)
What are chitterlings made from?
pork intestine
What sirloin is known as the most prized part of the beef?
Top sirloin
What is an alternate name of Peking Ducks?
Long Island Ducks
in the US, what is the maximum amount of combination of fat and water allowed in frankfurters?
0.4
What has the Federal Government set as the maximum fat content of a hot dog: A.10%, B.25%, C.30%, or D.5%?
C. 30%
What is the most valuable by-product of cattle?
The hide
PSE pork is an important problem that occurs in certain breeds of hog. PSE stands for what?
Pale, Soft, Exudative. Caused by a rapid decrease in pH post-mortem
What is the term embryonic development of muscle tissues is reffered to?
myogenesis
What are the top 3 sea foods consumed in the U.S.?
Shrimp, Salmon, Tuna
What enzyme cleaves myosin sub-fragment 1 from the remainder of the myosin molecule?
Papain
What are the PFF values required for Ham, Ham with added water, and Ham with natural juices?
Ham=20.5, Ham with added water=17.0, Ham with natural juices=18.5
What xanthophyll in egg yolks is responsible for its yellow color?
Lutein
What tuna variety is used for sushi?
Pacific Bluefin
In 1970, a Canadian scientist discovered high concentrations of what toxic element in certain species of freshwater fish?
Mercury
What fish produces red caviar?
Salmon
Cows from pastures with sewage sludge may have high levels of what toxin?
Dioxin
What are the thick and thin filaments in meat?
Thin=actin; thick=myosin
What region of the protein molecule is attracted by fat in a sausage batter?
hydrophobic
What protein exhibits little or no emulsifying properties due to its unique triple helical structure, which is extremely stable and not readily solubilized?
Collagen
Black spot formation on shrimp can be prevented by using: A.beta carotene, B.ascorbic acid, C.tocopherol, or D.ascorbyl palmitate?
B. ascorbic acid
Usually how old are broilers or chickens produced for meat?
6 to 8 weeks
What term is used for beef that is gray-brown throughout and firm?
Well Done
What qualities are enhanced during cooking due to muscle water retention?
Give the name of the product made from dired, fermented, smoked, skipjack tuna.
bonito flakes or katsuobushi
What are the three common cuts of wings?
Drumette, Wingette, Wing Tip
What two myofibrillar proteins form cross-bridges during muscle contraction?
actin and myosin
What is an infection that can be caused by eating undercooked pork from pigs fed raw garbage?
trichinosis
What are the two components of muscle contribute most to the sensory perception of juiciness in meat?
water and intramuscular fat (marbling)
This food of animal origin is considered the gold standard for protein digestibility other than mother's milk?
Egg
How old is a sheep if its meat is considered mutton?
2 years
What is a Gilt?
female slaughter hog that hasn't produced piglets
what is the name for a single caviar egg.
roe
The thick, gel-like albumin differs from the thin albumin only in its content of what protein?
Ovomucin.
What is the name of the beef that is salted, seasoned, and smoked, from Romania?
Pastrami
True or false: Dark meats tend to have a higher fat content than white meats.
True
What 3 properties are major functional uses of egg based products?
Coagulation when heated, foaming ability, emulsifying properties
Kielbasa is a polish sausage made primarily of coarsely ground pork with some amount of beef blended in. What is the typical seasoning used in Kielbasa?
Garlic
What USDA grades of beef are generally found in the grocery store: A.Prime and Standard, B.Choice and Select, C.Cutter and Canner, or D.Select and Standard?
B. Choice and Select
What is the traditional source of rennet?
the fourth stomach (abomasum) of calves
What additive inhibit microbial growth, preserve color, and prevent lipid oxidation?
Nitrites
What does the term "Pff" in pork meat mean?
Protein, fat-free
What extraction technique involves the heating or cooking of raw materials to liquefy the fat?
Rendering.
What is the composition of a whole, mixed egg?
As purchased: 65.5% water, 11.9% protein,9.3% fat,0.9% ash
Edible portion:73.7% water, 13.4% protein, 10.5% fat, and 1.0% ash
According to the Beef Steak Color Guide, what end-point cooking temperature (F) is associated with medium rare degree of doneness?
145
What is the name of sauteed minced mushrooms and onions with herbs and spices?
Duxelles
Name two representative myofibrillar (salt-soluble) proteins in meat.
Actin, Myosin (Troponin, Tropomyosin)
Animals are often rested prior to slaughter so that they do not use up all of their glycogen; how does this rest lead to a preservative effect?
Glycogen is anaerobically converted to lactic acids, lowering the pH
What is the name of an adult female sheep?
Ewe
In meat processing, what does the acronym STPP stand for and what is its primary function?
Sodium Tripolyphosphate - increases yields - increases pH --> more water holding capacity of meat proteins
Peppercorns and bay leaf are commonly used spices that give which beef product its distinctive flavor?
corned beef
Name the two major meat proteins that are salt soluble.
myosin and actin
What tuna is used for canned tuna?
Albacore, skipjack
What is the most common preservative in processed meats?
Salt
What is the main difference between bulls and bullocks?
Bulls have older skeletal maturity, in the B or older class, while bullocks have younger skeletal maturity, in the A class (a bullock is a castrated bull, while a bull is an intact male bovine)
Name the protein in skeletal muscle that is the best "binder protein" in processed meats?
Myosin.
Over time, how does the pH inside of an egg change?
Increases
What are the USDA meat grades for Pork? A.Prime,Choice,Good,Standard, B.commercial,canner,cutter cull, C.Yield Grade 1,2,3,4,5, or D.none of the above?
D.none of the above (USDA has no quality grades for pork)
What government agency is responsible for the inspection and grading of fish and fishery products or the inspection of seafood in the U.S.?
The National Marine Fisheries Service (NMFS) of the Department of Commerce
What is the common name for the pelt removal process during sheep slaughter?
flaying or pelting or fisting
What term describes removal of muscles from carcass before chilling?
Hot boning
For what purpose is meat candling used?
Detection of parasites and their eggs
What is the time between ribbing and grading of beef carcasses called that allows oxygenation of the ribeye pigments?
Bloom Time
What sausage manufacturing process involves grinding and mixing meat ingredients with cure to permit protein solubilization and chemical analysis before final mixing in sausage manufacture?
Preblending
In what year were the official United States standards for grades of carcass beef promulgated?
1926
What is the name of the French dish with finely chopped raw meat
Steak Tartare
To which of the following filament protein does Ca++ bind, and regulate actin myosin interaction during muscle contraction : a) myosin, b) actin, c) troponin
Troponin
When a feed is considered a concentrate, what nutritional component is lacking?
Fiber
What are the three main parssitic threats to fish?
Chlonorchis sinensis, Diphyllobothrium, Anisakis
Of the following finfish, which has the greatest amount of total fat: Cod, Tuna, Rainbow Trout
Rainbow trout: 4.31g/100g
According to FDA, what is the only fish that produces real caviar?
Sturgeon
What are the two main culinary uses of egg foam?
Angel food cake and meringue, Souffles.
What is the normal ultimate pH of beef longissimus?
5.6 - 5.7
Brachyura is the latin name for what animal?
Crabs
Anisakis is a concern in what two varieites of fish?
Salmon, Mackarel
What agribusiness is the largest processor of beef in Canada?
Cargill Foods
What is the botanical name of goat?
Capra aegagrus hircus
What is another name for the egg white?
The glair/glaire or albumen
What causes the pH drop in postmortem meat?
the conversion of stored glycogen in the muscle to lactic acid with accumulation of lactic acid in the muslce during glycolysis.
What is the term given to the contents of the GI tract at the time of slaughter and affects dressing percentage more than most other factors?
gut fill
What toxic element is commonly found in fish?
Mercury
What is the only meat cut rich in vitamin A?
Liver
In common commercial practice, how many kilograms of feed are required per kilogram of chicken produced?
2 kg of feed per kg chicken (accept 1.3 to 3 kg).
What is the psoas major muscle of meat animals better known as?
Tenderloin
Why use aluminum instead of tin in canning crabmeat?
Iron causes the meat to blacken
What is the predominant emulsifier found in the yolk of an egg?
Lecithin (Phosphatidyl choline)
What is the most eaten fish in the world?
Herring
What is the color associated with fast twitch muscles?
white
What is the name of the membrane that directly surrounds the egg yolk?
vitelline membrane
Porterhouse steak is fabricated from which beef primal?
Loin
Why is summer sausage shelf-stable?
pH is near the isoelectric point of myosin and actin
What is the name of the meat of the breast force fed for foie gras?
Magret
What is the rarest most expensive caviar called?
Sterlet- tiny eggs from Sterlet sturgeon
What is the max recommended storage temperature for eggs and dairy products?
40°F or 4°C
Of the 75 billion eggs produced, what percent are sold as shell eggs? Within 10%, what percent of the approximately 75 billion eggs produced each year in the U.S. are consumed in the form of shell eggs?
90% (85-95%)
What is the toughest beef cut, used in stews and soups?
Foreshank, Shank
Which of the following states is the joint leader, with Minnesota, in US turkey production: A.California, B.Texas, C.North Carolina, or D.Memphis?
C. North Carolina
Name the processing conditions for the pasteurization of liquid egg products.
60°C (140°F) for at least 3.5 minutes
What is the shape of the federal inspection stamp for exotic meat?
A triangle
What are the observable physical characteristics of an animal with porcine stress syndrome?
(1) stomach sweetbreads (also known as heart or belly sweetbreads), which are an animal’s pancreas.
(2) neck (throat or gullet) sweetbreads, an animal’s thymus gland.
What is the average yield of meat from a crab?
12% (20% for a king crab)
What term is used for the ribs of Iberian Pigs?
Abanico
What fish has the highest fat content?
Salmon
Of the following which is a fermented product: bologna, summer sausage, brausweiger or bratwurst?
summer sausage
The process of placing an egg in front of a light source to reveal its physical condition is called ____________
Candling
Caged chickens are sometimes fed what in order to make the yolks of their eggs a deeper color?
Carotenoids
Pork tenderloin should be free of what major food component?
Fat
Display life of retail veal cuts can be improved by supplemental feeding of what vitamin for approximately 100 days before slaughter?
Vitamin E
What compounds must be added to bacon for it to be considered "cured"?
Synthetic Nitrate/Nitrite
In Italy, what is the belly of the pork referred as?
Pancetta
What B-vitamin was added to ground beef as an illegal color enhancer by two meat manufacturers in Israel?
Riboflavin (Vit B2)
Poultry thigh is classified as what type of meat?
Dark Meat
Give the functions of polyphosphates in processed meat products.
1) Water binding: improved yields
2) Metal chelation: slows fat rancidity.
Absence of what causes the meat to go purple?
Oxygen
To standardize the names of retail cuts, the meat industry has adopted a common list of names called what?
Uniform retail meat identity standards (URMIS)
What is the name of the connective tissue layers surrounding muscle bundle, muscle fibers and sarcolemma?
endomysium/ may be perimysium
The internal temperature of a congratulations steak must be at what degree?
71 C, 160 F
What cooking method cooks meat at a low temperature at a long time with smoke?
Smoking
The lamb shoulder is correctly separated from the lamb rack between what ribs?
5th & 6th
what food product is formed in the following process: collagen is carefully denatured by raising temp until fibrils shrink to 1/3 their length, forming a more amorphous structure?
Gelatin
What happens to the air cell as an egg ages?
Increases in size
What country eats the most lamb and mutton per capita per year?
Mongolia
what happens to the texture of cooked fish as post-mortem pH decreases?
it toughens
What compound is responsible for the fishy smell?
TMA (trimethylamine) (TMAO is acceptable)
K-value is a measure of fish freshness. What is the equation for K-value?
How many eggs does a typical laying hen produce in a year?
250-290 eggs per year
Which is the heat labile protein in eggs?
Ovotransferrin
Which of the following has the highest pH: maple syrup, sweet corn, walnuts, or egg whites?
A. Egg whites
Beef and pork is classified as what type of meat?
Red Meat
What is the color of deoxymyoglobin?
Purple
On the West Coast, what is another name for ribeye?
Spencer Steak
What are the three most common source of eggs?
Chicken, Duck, Goose
Name the top 10 egg-producing states in the U.S. Name five of the top ten egg-producing states in the U.S.
Iowa, Ohio, Indiaina, Pennsylvania, Texas, Georgia, Arkansas, Michigan, North Carolina, and Missouri (USDA egg production stats)
What are the fatty acid present in fish oil?
Arachidonic acid, DHA, EPA.
Gelatin is produced from what protein?
Collagen
Commercially available meat tenderizer contains mostly what enzyme?
Papain, from papayas
The smallest complete structural unit of contraction in muscle is a ___.
Sarcomere.
what is the commercial name for Pediococcus organisms commonly used in the meat industry?
Lactacel
What technology is commonly used to decrease heat ring and cold shortening of beef?
Electrical Stimulation
What compound causes salmon to turn pink?
Astaxanthin
What term is used for beef that is pink in the center and firm?
Medium
What popular canned sausages are similar to frankfurters, although more bland in flavor and smaller?
vienna sausages
What method is usually used to cook the saddle?
Roasting
Name 3 of the most common fatty acid in red meats.
oleic, palmitic, stearic
What is the minimum temperature pork should be cooked at to kill Trichinella?
145 F
What is the name of veal from calves slaughtered as early as 2 hours old?
Bob Veal
What are the round bones in the following cuts: chuck arm pot roast and round full cut round steak?
Chuck arm pot roast: humerus; Round full cut round steak: femur
What is the term used to describe diseases that can be trasmitted from human to animal, and vice versa?
Zoonotic
Name the body parts from which following meat cuts are derived: Trotters, lights, tripe, rounds, sweetbreads.
Sweetbreads: Thymus or pancreatic glands, Trotters: Hooves, feet, Tripe: stomach lining (Reticulum), Lights: Lungs and esophagus, Rounds: cuts from rear leg
Name the four primary types of tissue?
Epithelial, Nervous, Connective, and Muscle
What term is used for grilling meat over charcoal?
Barbeque
A family of glycoproteins that are the main constituent of muscle connective tissue are: A) Myosins B) Collagens C) Ligament proteins
B) Collagens
What does IMPS stand for?
Institutional Meat Purchase Specifications
what is meant by the term 'feedy fish'?
fish caught w/a stomach full of feed. These fish are highly susceptible to decomposition and should not be processed w/viscera intact
What meat processing procedure is used to obtain pork with high pH and high water holding capacity?
Hot-boning
What is the demersal fish?
saltwater fish that is found at or near the bottom of the sea, ordinarily on the continental shelves; cod, haddock, whiting, and flat fish such as flounder and halibut, ocean perch, shrimp, oysters, clams, and crab
What beef dish is baked with filet, pate, duxelles, wrapped in puff pastry?
Beef Wellington
Who pays for USDA meat grading services?
Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors.
Which of the following is not considered an offal?
a. Trotters b. Lights c. Tripe d. Rounds
d. Rounds
Trotters: hooves, Lights: lungs, tripe: stomach lining, Rounds: rear leg cut
What is the intermuscular adipose tissue in meat?
Seam fat
What is the most common form of MAP used to extend the shelf-life and maintain the natural integrity of fresh and cured meats?
Vacuum packaging.
What egg white protein(s) has/have the ability to retard growth of microorganisms?
Conalbumin, lysozyme.
Name 2 major types of seafood intoxications.
ciguatera poisoning, scromboid fish poisoning, paralytic shellfish poisoning
Shellfish contain more, the same, or less cholesterol than fin fish?
More
What is used to rephosphorylate ADP to ATP during the onset phase of rigor?
Creatine phosphate or Phosphocreatine
What is exsanguination?
The removal of as much blood as possible during animal slaughter to improve meat quality.
What are fresh hams commonly called by the packing industry?
Green hams
Full description of why shrimp turn pink?
Shrimp turn pink, orange, or reddish when cooked due to the release of astaxanthin, a carotenoid pigment.
What are the major lipid components of egg white?
None; the lipid composition of egg white is negligible (0.03%).
What family of birds do ostriches belong to?
Ratite
Muscle tissue is often allowed to stand post-rigor at refrigerated temps to yield a more tender meat. What is this process called?
Aging or conditioning of the meat
Name the top U.S. quality grade of beef.
Prime
Which USDA agency inspects red meat products at slaughter?
Food Safety and Inspection Service (FSIS)
Which meat has the shortest time before the beginning of rigor mortis: A.Pork, B.Lamb, or C.Beef?
A. Pork
What was the live weight of a lamb with a "hide off, head on" carcass weight of 60 lb and a dressing percentage of 50.0?
120
What color is the USDA inspection legend on horse meat?
Green, hexagon shape
Chicken breeds with what color of feathers and ear lobes lay white and brown eggs?
Breeds with white feathers and ear lobes lay white eggs and breeds with red feathers and ear lobes lay brown eggs
As animals age, what happens to the physico-chemical characteristics of collagen?
Collagen becomes more insoluble, more cross-linked, and less heat labile.
What is the oxidation state of iron when meat is in a red color?
2
Fish from warm tropical waters is at risk of what toxin?
Ciguatoxin
What is the name of the Scandinavian dish that is composed of whitefish that has been dried and soaked in lye?
Lutefisk
Of the following, which is a fermented product: bologna, summer sausage, braunsweiger, or bratwurst?
Summer sausage.
Approximately how many eggs does the United States produce each year?
109 billion (in 2024)
What is the most abundant cytoskeletal protein in muscle?
titin
Haugh units are used in the egg quality determinations. What do Haugh units measure?
The height of the thick albumen
USDA classifies eggs into 2 different sets of categories, one based on quality and another based on size. Name the 6 categories that eggs can be categorized in based on size?
Jumbo, Extra Large, Large, Medium, Small, Peewee
What is the name of a single slice of bacon in the UK?
Rasher
What enzyme contributes to the post rigor softening of meat?
Calpain (most active at pH 6.0 or higher)
Virtually all of what egg component resides in the yolk?
The lipid or fat (phospholipid, cholesterol, or any other lipid component is acceptable)
The forequarter of lamb has what additional muscle compared to the other cuts?
Connective Tissue
What protein in meat is gelatinized during moist heat cooking?
Collagen.
What is the purpose of adding extenders, binders and fillers ot meat? Give three examples.
The function of the meat extenders in the meat products mainly reduces formulation costs, increases water-binding, changes texture, enhances taste, changes appearance, changes cohesiveness, provides heat-set or cold-set gelation and improves nutrient profile.
What year was the federal meat grading service established?
1927
Meat from young goats in italian is known as what?
Capretto
True/False: freshly caught fish have a flesh pH of about 6.9.
False: its about 7.2
What are two methods for determining or measuring the freshness of eggs?
Haugh units (thick albumen height), pH of the egg white, and size of the air cell
What are the 4 lean cuts in pork?
Ham, loin, Boston butt, picnic shoulder
What beef cut of the plate is used to create pastrami?
Navel
Which meat on a turkey has more calories: white, dark, or do they have the same number of calories?
Dark meat
What polysacc from crustacean shells help lower cholesterol level?
chitosan which is produced by deacetylating chitin
What is molecular weight of ovalbumin?
45 kDa or 45,000 Daltons
Which sarcoplasmic muscle protein is primarily responsible for meat color?
Myoglobin
What is the italian term for the top of the pork shoulder?
Capocollo or Coppa
What fraction of egg yolk are the lipovitellins (LDLs) and livetins found?
Plasma fraction
The quality of shrimp remains generally good up to what pH?
7.7
What is the spot in the yolk portion of the egg containing the genetic material from the hen?
Germinal disk
The sarcoplasmic reticulum in muscle fibers functions to release and sequester what ion?
Calcium ions (Ca²⁺).
What are the basic structural components of myoglobin and hemoglobin?
Pyrole rings joined centrally by an atom of iron
Chickens that are beyond their production capacity for egg-laying and are no longer usable in human food are called what?
Spent hens
What is the hormone released by cows that allow milk to be released?
Oxytocin
Typical mutton carcasses always have ___ joints on their front shanks.
spool
What are crustaceans?
invertebrates characterized by a hard outer shell and jointed appendages and bodies. They usually live in water and breathe through gills. Higher forms of this class include lobsters, shrimp, and crawfish; lower forms include barnacles, and fish lice.
What is the storage form of carbohydrate in meat?
Glycogen
Mercury is a toxicant most commonly found in which type of food?
Fish
what is 'nitrite burning'?
excessive amounts of nitrite or nitrate are added during curing causes severe oxidation of the meat pigment, resulting in a green color
What color is myoglobin when iron is in the ferrous state and water is bound to the pigment?
Purple
Name the protein present in milk and egg white that can destroy bacterial cells.
Lysozyme
Why do we perform a desugaring step before drying egg whites?
To degrade traces of glucose and avoid Maillard browning or discoloration during drying
What is the most well-known USDA Certified Program and is identified with carcass specification G1?
Certified Angus Beef
What color is oxymyoglobin on the surface of meat?
Bright red
Name the 4 antimicrobial defenses of eggs.
Lysozyme (lysis of cell walls), avidin (binds biotin; needed for m/o growth), Ovotransferrin (chelates iron), Ovomucoid (this group of proteins inhibits trypsin)
What inorganic compound in red meat is needed for the manufacture of many enzymes and hormones in the human body?
Zinc
What protein(s) play an important role in the thinning of egg whites during storage of eggs?
Ovomucin.
What are the two main cuts of chicken breast?
Breast, Tenderloin
Grading of meat is based on the subjective evaluations of these main factors.
Carcass maturity, degree of fat marbling, muscle firmness; color also considered
What term is given to the organs of the thoracic cavity which include the heart, lungs, and trachea of a sheep?
27
|
4
|