Meat Grading Review

Grading refers to the meat's

(a)  

• quality
• appearance
• size
• smell

Fat within the muscle tissue. Indicates higher quality meat.
(a)  

• Marbling
• Elastin
• Primal Cuts
• Barding

What is left of the whole animal after it has been slaughtered.
(a)  

• Carcass
• Collagen
• Marbling
• Yield Grades

Denotes the amount of usable meat. Grades 1-5 indicate the amount of muscle present in the meat compared to fat.

• Yield Grades
• Quality Grades
• Meat Buyer's Guide

When year was the U.S. Meat Inspection Act passed?

• 1910
• 1906
• 1941
• 1886

This means the meat is not adulterated and is suitable for human consumption.

• healthy

• sound

• properly labeled

• wholesome

What agency is responsible for quality grading of meat?

• FDA

• USDA

• CDC

• APHIS

Which of these does not affect the palatability of meat:

• color

• texture

• marbling

• feed

There are ____________ carcass maturity scores.

• 4

• 5

• 6

• 7

Meat which comes from swine; is regulated with a specific grading system.

• Beef

• Meat

• Pork

• Veal