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Meat Science 2022 Test

Authored by TAYLOR SCHOEN

Science

9th - 12th Grade

NGSS covered

Used 1+ times

 Meat Science 2022 Test
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50 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the minimum recommended internal cooking temperature for ground meats?(slide 129-130)

130 F
140 F
145 F
160 F

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or false, carcass maturity scores in beef are based on the actual chronological age of the animal recorded at the time of slaughter. (slide 91)

True
False

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the functions of nitrite in processed meats (slide 164)

contributes to the characteristic flavor and texture of processed meat products
corrects and preserves meat color
inhibits the growth of Clostridium botulinum
All the above

Tags

NGSS.MS-PS1-2

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Growth promoting implants are NOT approved for use in which species? (slide 31)

Swine
Cattle
Sheep
Approved for all the above

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following determines the regulatory standard for ham, i.e., “Ham”, “Ham, water added”, “Ham with natural juices”, etc)? (slide 69)

The amount of added water
Protein Fat-Free
The weight of the ham
All the above

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or false, non-ambulatory or “downer” cattle can be slaughtered for human or animal consumption if the USDA protocol is followed) (slide 40)

True
False

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or false, meat protein contains all 9 essential amino acids. (slide 45)

True
False

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