Card 161
Question
A chicken is labelled as fresh chicken if it has not been stored under what temperature?
Answer
27 F or 3.3 C
Meat science
Discover Meat science: 970 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
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Cards in this set
Card 162
Question
At what temperature (in degrees F) does meat freeze?
Answer
28
Card 163
Question
What is the gestation of a pig?
Answer
3 months, 3 weeks, and 3 days
Card 164
Question
How long can eggs be stored under appropriate conditions?
Answer
3- 5 weeks or sell by date
Card 165
Question
If water is not utilized, what are the USDA standards for egg pasteurization?
Answer
3.5 minutes at 60 degree C
Card 166
Question
According to the standard of identity, what is the maximum fat content allowed in a frankfurter?
Answer
30%
Card 167
Question
What is the maximum % of fat that you can legally have in a cooked sausage product?
Answer
30%
Card 168
Question
What is the maximum amount of fat in ground beef?
Answer
30%.
Card 169
Question
How many feathers does a turkey have?
Answer
3500 at maturity
Card 170
Question
in the US, what is the maximum amount of combination of fat and water allowed in frankfurters?
Answer
40%
Card 171
Question
What is the max recommended storage temperature for eggs and dairy products?
Answer
40°F or 4°C
Card 172
Question
What is molecular weight of ovalbumin?
Answer
45 kDa or 45,000 Daltons
Card 173
Question
What is the normal ultimate pH of beef longissimus?
Answer
5.6 - 5.7
Card 174
Question
What is the normal pH range of post-rigor pork muscle?
Answer
5.6 - 5.8
Card 175
Question
According to the 21 CFR, what is the maximum amount of fat allowed in pork sausage?
Answer
50%
Card 176
Question
The lamb shoulder is correctly separated from the lamb rack between what ribs?
Answer
5th & 6th
Card 177
Question
The beef rib and chuck are separated between which two ribs?
Answer
5th and 6th
Card 178
Question
How long is a frankfurter?
Answer
6 inches
Card 179
Question
Usually how old are broilers or chickens produced for meat?
Answer
6 to 8 weeks
Card 180
Question
What is the approximate temperature of the scalding procedure in poultry processing?
Answer
60 degrees C for 45 seconds or 52 degrees C for 2 minutes
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