Meat Science 2022 Test

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

• 130 F
• 140 F
• 145 F
• 160 F

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

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

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

• Swine
• Cattle
• Sheep
• Approved for all the above

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

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

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

• True
• False

Which live age separates lamb from mutton? (slide 88)

• 6 months
• 9 months
• 1 year
• 2 years

Dietary fat is essential for absorption of which of the following vitamins? (slide 50)

• Vitamin A
• Vitamin B
• Vitamin C
• None of the above

True or false, fat in beef, pork and veal is less than 50% saturated) (slide 51)

• True
• False