Meat Questions

Meat inspection falls under which branch of the Department of Agriculture?

• USDA

• FSIS

• AMS

• APHIS

A beef carcass with E maturity is likely to have:

• Wide, flat rib bones devoid of color

• Hard, flinty and complete ossified thoracic vertebrae

• Fused sacral vertebrae

• All of the above

Within American city as a rich history in the meatpacking industry, specifically nicknames the hot butchering capital of the world in the early 20th Century?

• Detroit

• Cleveland

• Chicago

• Indianapolis

Abnormal lactic acid accumulation and pH decline during the post mortem conversion of muscle to meat leads to which major anomaly(s) in pork quality?

• Red, firm, non-exudative

• Pale, soft, exudative

• Dark, firm and dry

• B and C

Which country is a world leader in producing high quality lamb carcasses and implementing industry wide integrity and traceability programs? This country is also recognized as free of Foot and Mouth Disease and al packers produce Halal lamb in accordance with Islamic laws.

• United States

• Canada

• New Zeland

• Australia

What publication serves as a premier resources for food services purchases, educatroes, students, meat processing companies, culinary professionals and many other containing IMPS, colored photographs of meat cuts, descriptions of new and old meat cuts and processing information?

• The Meat Evaluation Handbook

• The Meat Buyers Guide

• Principles of Meat Science

• The Meat We Eat

Although the Federal Meat Inspection Act of 1906 mandated mandatory inspection for meat products sold across state lines, which act updated the policy to require all meats sold within the same state meet federal inspection requirements?

• Wholesome Meat Act of 1967

• Pure Food and Drug Act of 1906

• Safe Food Act of 1967

• FDA Food Modernization Act

Kosher exsanguination is performed by______.

• Anyone working in the slaughter floor

• A priest

• An imam

• A rabbi

There are many career options in the meat industry including _______ who manage employees and ensure quality work is being done to provide a high quality, wholesome and safe finishes product.

• Quality control supervisors

• USDA meat graders

• Livestock buyers

• Federal Inspectors

Which invention in the late 19th century (late 1800s) helped modernize the meat industry and shift producer focus to raising animals for carcass quality?

• Electric knives

• Band saws

• Refrigerated boxcar

• The railroad