Card 181
Question
What would be the internal temperature (degrees C) of a steak cooked to a medium degree of doneness?
Answer
60-63C or 145 F
Meat science
Discover Meat science: 970 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
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Card 182
Question
Name the processing conditions for the pasteurization of liquid egg products.
Answer
60°C (140°F) for at least 3.5 minutes
Card 183
Question
What is the dressing percentage of a steer that had a live weight of 1,250 lb. and a carcass weight of 800 lb.?
Answer
64%
Card 184
Question
How much (%) water is there in muscle?
Answer
66-71%
Card 185
Question
Postmortem pH change in meat
Answer
7.2 to 5.5, lactic acid formation
Card 186
Question
What is the pH of fresh whole egg?
Answer
7.6-7.9 (some say up to 8.5)
Card 187
Question
The quality of shrimp remains generally good up to what pH?
Answer
7.7
Card 188
Question
The internal temperature of a congratulations steak must be at what degree?
Answer
71 C, 160 F
Card 189
Question
What % of egg white is water?
Answer
90%
Card 190
Question
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?
Answer
90% (85-95%)
Card 191
Question
The IMPS number 1173 is used for what cut of meat?
Answer
A beef retail cut (IMPS = Institutional Meat Purchase Specifications)
Card 192
Question
what is the collective term for a group of chickens?
Answer
a brood or flock or chicks
Card 193
Question
What is a "Cape Cod Turkey" to a fisherman?
Answer
A codfish
Card 194
Question
How long does it take for a hen to produce an egg and how much time elapses between production cycles?
Answer
A hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts all over again.
Card 195
Question
What is 'surimi'?
Answer
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
Card 196
Question
What is the function of the cuticle layer of egg shell?
Answer
A protective barrier against microbial contamination and regulates moisture and gas exchange.
Card 197
Question
What is the relationship between soft-shell and hard-shell crabs?
Answer
A soft-shell crab is a hard-shell crab in its molting stage when its new shell is still soft enough to eat
Card 198
Question
What is the shape of the federal inspection stamp for exotic meat?
Answer
A triangle
Card 199
Question
What is the difference between a weiner and a frank?
Answer
a weiner can be a mixture of meats, but a frank must only be what is on the label (example: beef franks)
Card 200
Question
What are the three USDA consumer classes for eggs?
Answer
AA, A, and B
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