Exam 17: Meat

A method was invented in the _____ for spinning vegetable proteins into solution for manufacturing protein produ​cts from plant materials.

Most beef today is sold as _____.

After being bled,skinned,and eviscerated,carcasses are chilled for _____ before being graded and processed.

Inspection takes place at practically every step of the livestock procurement and meatpacking processes.

The word meat generally refers to _____.

_____ percent of all beef is consumed as beef cuts.

Canning subjects meat products to sufficient heating to control pathogenic and spoilage microorganisms.

Processed meats are not a good source of iron.

Livestock slaughter occurs in federally inspected plants that do most all of the processing in the United States.

Meat grading is required by the Food Safety and Inspection Service of the U.S.Department of Agriculture.

Those who participate in an FFA Meats Evaluation and Technology Career Development Event (CDE)must be able to evaluate and place various classes of carcass.

_____ percentage is the percentage yield of chilled carcass in relation to the weight of the live animal.

For beef,_____ hours are required for rigor mortis to be complete.

The fat content of processed meat products is regulated by _____.

The dressing percentage of lamb is the percentage yield of the fresh carcass.

Quality grades for beef carcasses include all of the following except:​

The feet,hide,and intestines,are called _____ and are an important source of income for meat packers.

Textured protein products are usually at least 80 percent protein.

One method of pricing beef cattle is used in the United States; this method is called carcass merit pricing.

The pork industry is principally located in the New England area.