FSC 325 Exam 2 Questions and Verified Answers/Accurate Solutions| New
Update Already Graded A+
What are the three phases to CO2 stunning? 1. Analgesia phase
2. Excitation phase
3. Anesthesia phase
What is the stun to stick interval for electrical stunning? less than 10 seconds
What is the stun to stick interval for CO2 stunning? up to 60 seconds
What sticking method is used to reduce stun-to-stick interval? horizontal
What is the minimum bleed time? 5 minutes
What is bunging? loosening of the rectum
What is evisceration? removal of internal organs
What does the USDA inspector look for during post-mortem inspection? organs and glands
What is the maximum time a carcass should be on the buffer rail? less than ten minutes
What are the three types of carcass chilling systems? 1. Conventional chilling
2. spray chilling
3. blast/accelerated chilling
, What is the goal stun to chill time? less than 30 minutes
What percent are extra lean trimmings? 90%
What particle size happens after the first grind? .75 to 1 inch
What types of mixing extracts too much protein? too long or high temperatures
What is the result of a too short mixing time? insufficient protein extraction, leads to poor
bind and texture
What are the measurements of a final grind plate? 1/8 to 1/4 inch
What is the purpose of a final grind? bone elimination systems
How does an emulsion mill work? creates a meat emulsion or suspension by coating fat
particles with protein film?
What are the four types of sausage casings? cellulose, fibrous, edible collagen, plastic
What temperature does the thermal processing take the sausage to? 155 to 160 F
What temperature does the sausage go to during chilling? 90-100 F
What are the two goals of mixing? obtain desirable characteristics and homogeneity
Is it possible to completely mix two or more solids? no
Update Already Graded A+
What are the three phases to CO2 stunning? 1. Analgesia phase
2. Excitation phase
3. Anesthesia phase
What is the stun to stick interval for electrical stunning? less than 10 seconds
What is the stun to stick interval for CO2 stunning? up to 60 seconds
What sticking method is used to reduce stun-to-stick interval? horizontal
What is the minimum bleed time? 5 minutes
What is bunging? loosening of the rectum
What is evisceration? removal of internal organs
What does the USDA inspector look for during post-mortem inspection? organs and glands
What is the maximum time a carcass should be on the buffer rail? less than ten minutes
What are the three types of carcass chilling systems? 1. Conventional chilling
2. spray chilling
3. blast/accelerated chilling
, What is the goal stun to chill time? less than 30 minutes
What percent are extra lean trimmings? 90%
What particle size happens after the first grind? .75 to 1 inch
What types of mixing extracts too much protein? too long or high temperatures
What is the result of a too short mixing time? insufficient protein extraction, leads to poor
bind and texture
What are the measurements of a final grind plate? 1/8 to 1/4 inch
What is the purpose of a final grind? bone elimination systems
How does an emulsion mill work? creates a meat emulsion or suspension by coating fat
particles with protein film?
What are the four types of sausage casings? cellulose, fibrous, edible collagen, plastic
What temperature does the thermal processing take the sausage to? 155 to 160 F
What temperature does the sausage go to during chilling? 90-100 F
What are the two goals of mixing? obtain desirable characteristics and homogeneity
Is it possible to completely mix two or more solids? no
