Meat science

Which of the following fish contains the highest % of iron: A.halibut, B.Rainbow Trout, C.Pink Salmon, or D.Catfish?

B. Rainbow Trout

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 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

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

A family of glycoproteins that are the main constituent of muscle connective tissue are: A) Myosins B) Collagens C) Ligament proteins

B) Collagens

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

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 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.

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

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 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%

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.

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).

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

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

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

Which of the following muscles is most tender? a. longissimus lumborum b. semimembranosus c. psoas major d. biceps femoris

c. psoas major (or tenderloin)

A disease associated with the way pork is cooked is called: A.leptospirosis, B.brucellosis, C.trichinosis, or D.vibriosis?

C. trichinosis

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)

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)