Meat Science CDE

In which CDE do you evaluate carcasses?

• Meats Evaluation and Technology

• Nursery/ Landscape

• Milk Quality and Products

• Horse Evaluation

What is the primary focus of Meat Science CDE?

• Animal genetics

• Meat quality and safety

• Plant growth

• Dairy production

Which of the following is a key factor in determining meat tenderness?

• Color of the meat

• Amount of marbling

• Size of the animal

• Age of the animal

What is the process of aging meat intended to improve?

• Flavor and tenderness

• Color and size

• Nutritional value

• Shelf life

Which vitamin is commonly found in high amounts in red meat?

• Vitamin C

• Vitamin D

• Vitamin B12

• Vitamin A

What is the main purpose of using nitrates in processed meats?

• To enhance flavor

• To preserve color and prevent spoilage

• To increase tenderness

• To add nutritional value

Which of the following is a common method for assessing meat quality?

• pH measurement

• Color chart comparison

• Weight measurement

• Temperature check

What is the significance of the marbling score in meat evaluation?

• Indicates the age of the animal

• Reflects the fat content within the muscle

• Shows the color of the meat

• Determines the size of the cut

Which of the following is a common pathogen that can be found in undercooked meat?

• Salmonella

• E. coli

• Listeria

• All of the above

What is the role of myoglobin in meat?

• Provides energy

• Gives meat its red color

• Increases tenderness

• Enhances flavor