Meat Science Exam 1 ACTUAL UPDATED QUESTIONS AND CORRECT ANSWERS
what is meat animal tissues that are suitable for use as food; including all processed or
manufactured products that might be prepared from these tissues
-major portion of human's protein and energy needs
When was the Humane Methods of Slaughter Act passed 1978
what must meat inspectors identify meat as health, sound, wholesome, properly labeled
when was HACCP introduced 1990
T/F the amounts and kinds of any sort of formulation must true
be approved by FSIS
what meat is usually white meat poultry
what meat is usually red meat beef, pork, lamb
___ involves varying levels of physical or biochemical meat processing
transformation of chilled carcasses into final consumer
products
what is the top beef cut ribeye steak
what country exports the most beef Brazil
-Australia is second
what are the top 3 beef producing countries 1. US, 2. Brazil, 3. China
, who are the four big meat packers Tyson, JBS, Smithfield, Cargill
what is the top meat and poultry processor plant Cargill Meat Solutions Corp
what is the order of animals who produce the most meat -poultry
in the industry -beef
-pork
-veal
-mutton/lamb
what is the top state for slaughtering cattle nebraska
what is the top state for slaughtering hog iowa
what are the top states for slaughtering turkery minnesota, north carolina, arkansas
what are the top states for slaughtering chicken georgia, arkansas, alabama, mississippi
how many federally inspected processing plants are 7,165
there
what is stocker weaned calves placed on pasture or forage based diets to continue growing
what makes someone exempt from the Curtis amendment when meat is to be used by the farmer for his own use, or nonpaying guests
where are federal inspection stamps on red meat primals
carcasses
HACCP: ___1___ which food safety is addressed through the 1.management system
__2___ and ___3__ of __4____,___4___,__4___ hazards from raw 2.analysis
material production, procurement, and handling, to 3.control
manufacturing distribution and consumption of the 4biological, chemical, physical
finished product
when was the new salmonella performance standards feb 11 2016
published
what is tanked condemnation made into animal feed or fertilizer
what is rendering condemnation inedible fats, greases, or oils
what is inspection wholesomness or fitness to eat
what is grading quality or meat yield of carcasses
is inspection voluntary or mandatory mandatory
is grading voluntary or mandatory voluntary
what is meat animal tissues that are suitable for use as food; including all processed or
manufactured products that might be prepared from these tissues
-major portion of human's protein and energy needs
When was the Humane Methods of Slaughter Act passed 1978
what must meat inspectors identify meat as health, sound, wholesome, properly labeled
when was HACCP introduced 1990
T/F the amounts and kinds of any sort of formulation must true
be approved by FSIS
what meat is usually white meat poultry
what meat is usually red meat beef, pork, lamb
___ involves varying levels of physical or biochemical meat processing
transformation of chilled carcasses into final consumer
products
what is the top beef cut ribeye steak
what country exports the most beef Brazil
-Australia is second
what are the top 3 beef producing countries 1. US, 2. Brazil, 3. China
, who are the four big meat packers Tyson, JBS, Smithfield, Cargill
what is the top meat and poultry processor plant Cargill Meat Solutions Corp
what is the order of animals who produce the most meat -poultry
in the industry -beef
-pork
-veal
-mutton/lamb
what is the top state for slaughtering cattle nebraska
what is the top state for slaughtering hog iowa
what are the top states for slaughtering turkery minnesota, north carolina, arkansas
what are the top states for slaughtering chicken georgia, arkansas, alabama, mississippi
how many federally inspected processing plants are 7,165
there
what is stocker weaned calves placed on pasture or forage based diets to continue growing
what makes someone exempt from the Curtis amendment when meat is to be used by the farmer for his own use, or nonpaying guests
where are federal inspection stamps on red meat primals
carcasses
HACCP: ___1___ which food safety is addressed through the 1.management system
__2___ and ___3__ of __4____,___4___,__4___ hazards from raw 2.analysis
material production, procurement, and handling, to 3.control
manufacturing distribution and consumption of the 4biological, chemical, physical
finished product
when was the new salmonella performance standards feb 11 2016
published
what is tanked condemnation made into animal feed or fertilizer
what is rendering condemnation inedible fats, greases, or oils
what is inspection wholesomness or fitness to eat
what is grading quality or meat yield of carcasses
is inspection voluntary or mandatory mandatory
is grading voluntary or mandatory voluntary
