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Flashcards in Exam 3 Deck (135)
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1

Hams are smoked meats which are usually

Cured
Heat processed
Smoked

2

"enhanced" pork loins/chops and chicken breasts are products marinated/ pumped with

water, salt, phosphate

3

sausage products are processed meats which are

comminuted
seasoned
salted

4

Meat curing is the application of

salt and nitrite

5

which of the following are methods used for binge curing of meats?

immersion curing
artery pumping

6

which of the following are intervention treatments designed to decrease the microbial load of carcasses

organic acid sprays and steam wash cabinets

7

which of the following are considered meat-borne parasites

trichinella spiralis
toxoplasma gondi

8

Prions

are the causative agent of TSE's

9

reduced iron

Fe**

10

potassium nitrate

salt peter

11

ingoing limit of sodium nitrite in bacon

120 ppm

12

nitrite

NO2

13

normal range for salt content in processed meat products

1.5-3%

14

ingoing sodium erythorbate level for cured meat products

550 ppm

15

ingoing limit of sodium nitrite in brine cured product

200 ppm

16

normal range for seasonings in processed meat products

0.1-.5%

17

microbial load of spoiled ground beef

10^7

18

nitrate

NO3

19

ingoing limit of sodium nitrite in ground sausage products

156 ppm

20

moisture loss during carcass storage

cooler shrink

21

nitric oxide

NO

22

moisture loss of packaged meat

drip loss

23

oxidized iron

Fe+++

24

ability of meat to retain moisture

water holding capacity

25

common name for bone in beef chuck blade roast

blade bone

26

major wholesale cuts

primals

27

where lamb shoulder is separated from rib

4-5 rib

28

scientific muscle name of chicken breast major portion

pectoralis major

29

primal beef skirt steak is derived from

plate

30

chicken wing portion with 2 bones

radial ulna (portion)