AMSA Meat Evaluation Certification
Review - Assessment
Identify the retail cut. (Scroll down to view answer options.)
https://dw6y82u65ww8h.cloudfront.net/organisations/24/Pork%20Loin%20Back
%20Ribs1.png - answerPork loin back ribs
Balance the following factors to determine the overall maturity of a beef carcass:Lean
Maturity - D50;Skeletal Maturity - A50 - answerB50
Which of the following is a type of packaging which places meat in a tray with a mix of
gases different from the normal composition of our atmosphere? - answer Modified
Atmosphere Packaging
Ground beef should be cooked to which of the following internal temperatures to ensure
food safety? - answer160
To be labeled as ground beef, the product should NOT contain more than which of the
following percentages of fat? - answer30%
Balance the following factors to determine the overall quality grade of a beef carcass:
Overall Maturity - C60;
Marbling Score - Modest 60 - answerAverage Commercial
Meat labeled as which of the following was slaughtered, handled and processed
according to Jewish dietary laws and the Torah? - answerKosher
Calculate the final yield grade of a beef carcass with the following characteristics:PYG -
3.5;REA - 12.7;Hot Carcass Weight - 715;KPH - 3.0% - answer3.4
Which of the following does NOT have to be on a nutritional label? - answerNumber of
calories per entire product
Which of the following carcasses would have the highest merchandising value? -
answerUSDA Prime, yeild grade 3
Which of the following types of inspection occurs prior to slaughter to check the animals
for disease? - answerAnte-mortem
Identify the retail cut. (Scroll down to view answer options.)
https://dw6y82u65ww8h.cloudfront.net/organisations/24/Lamb%20Leg%20French
%20Style%20Roast1.png - answerLamb leg French Style
Review - Assessment
Identify the retail cut. (Scroll down to view answer options.)
https://dw6y82u65ww8h.cloudfront.net/organisations/24/Pork%20Loin%20Back
%20Ribs1.png - answerPork loin back ribs
Balance the following factors to determine the overall maturity of a beef carcass:Lean
Maturity - D50;Skeletal Maturity - A50 - answerB50
Which of the following is a type of packaging which places meat in a tray with a mix of
gases different from the normal composition of our atmosphere? - answer Modified
Atmosphere Packaging
Ground beef should be cooked to which of the following internal temperatures to ensure
food safety? - answer160
To be labeled as ground beef, the product should NOT contain more than which of the
following percentages of fat? - answer30%
Balance the following factors to determine the overall quality grade of a beef carcass:
Overall Maturity - C60;
Marbling Score - Modest 60 - answerAverage Commercial
Meat labeled as which of the following was slaughtered, handled and processed
according to Jewish dietary laws and the Torah? - answerKosher
Calculate the final yield grade of a beef carcass with the following characteristics:PYG -
3.5;REA - 12.7;Hot Carcass Weight - 715;KPH - 3.0% - answer3.4
Which of the following does NOT have to be on a nutritional label? - answerNumber of
calories per entire product
Which of the following carcasses would have the highest merchandising value? -
answerUSDA Prime, yeild grade 3
Which of the following types of inspection occurs prior to slaughter to check the animals
for disease? - answerAnte-mortem
Identify the retail cut. (Scroll down to view answer options.)
https://dw6y82u65ww8h.cloudfront.net/organisations/24/Lamb%20Leg%20French
%20Style%20Roast1.png - answerLamb leg French Style
