2018 Meats Evaluation & Technology CDE

1. According to FSIS, which of the following applies to meat labeled as “Natural”?

• A. No added color
• B. No artificial ingredients
• C. Minimally processed
• D. All of the above apply to meat labeled as “Natural”

2. Growth-Promoting Implants are NOT approved for use in which species?

• A. Hormonal implants are approved for use in all species.
• B. Cattle
• C. Sheep
• D. Swine

3. After a power outage, meat in the refrigerator is safe for 6 to 8 hours, unless meat temperature rises above ___ for more than 2 hours.

• A. 10°F
• B. 20°F
• C. 30°F
• D. 40°F

4. Which of the following is a primal cut of lamb?

• A. Breast
• B. Brisket
• C. Ham
• D. Round

5. Meat should be defrosted in all of the following ways EXCEPT

• A. In a microwave oven
• B. In a refrigerator
• C. In cold water
• D. On a countertop at room temperature

6. Which of the following statements is true of Water-Added Ham?

• A. It must be the entire hind leg of a hog.
• B. It shall not contain more than 30% of the fresh ham in added moisture.
• C. It can be made from the Boston or picnic shoulder.
• D. It uses water as an essential part of the curing process.

7. In meat products, what is the major reason for net weight loss from packaging to counter?

• A. Fat evaporation
• B. Loss of vitamins and minerals
• C. Moisture loss
• D. Protein breakdown

8. Generally, three ounces of lean lamb contains 74 percent of the recommended daily allowance (RDA) for ___.

• A. Carbohydrates
• B. Protein
• C. Vitamin B12
• D. Zinc

9. What compounds are used to absorb oxygen, reducing or preventing the oxidation of food?

• A. Anaerobicoxidants
• B. Antioxidants
• C. Curing Corroders
• D. Oxygen Inhibitors

10. Maturity classes divide meat into categories based on age. Which of the following utilize maturity classes?

• A. Cattle & Pork
• B. Cattle & Sheep
• C. Goats & Pork
• D. Pork & Sheep