Meat Cuts and Marrow Quiz

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What is the purpose of using antibiotics in meat production?

To preserve the effectiveness of medicinal antibiotics

To protect animals from disease and promote growth (correct)

To reduce the production cost and encourage rapid weight gain

To enhance the flavor of soups

What is the main factor that affects the cost of the edible portion of meat?

The proportion of bone to meat (correct)

The type of antibiotics used

The presence of hormones

The weight of the carcass

What is the difference between yellow marrow and red marrow?

Yellow marrow is found in long bones, while red marrow is found in short bones

Yellow marrow is found in short bones, while red marrow is found in long bones

Yellow marrow is soft and fatty, while red marrow is supplied with many blood vessels (correct)

Yellow marrow is supplied with many blood vessels, while red marrow is soft and fatty

Why are hormones not permitted in livestock in some countries?

Because they can lead to health risks for consumers Signup and view all the answers

What is the purpose of withholding antibiotics from animals prior to slaughter?

To allow any remaining residues to fall below federal limits Signup and view all the answers

What is the recommendation of the World Health Organization regarding antibiotic growth promoters?

To phase out their use to preserve the effectiveness of medicinal antibiotics Signup and view all the answers

What is bacon?

Cured and smoked meat from the side of a hog Signup and view all the answers

Why might bacon with too much lean be less tender?

It will become too tough Signup and view all the answers

What is the purpose of stuffing meat into casings or skins in sausage preparation?

To achieve a fine texture Signup and view all the answers

Which method is NOT mentioned for the preparation of meats?

Microwaving Signup and view all the answers

What should be done before cooking meat according to the text?

Trim visible fat or connective tissue Signup and view all the answers

What is the purpose of placing the meat on a rack when roasting?

To prevent the meat from sitting in its own juices Signup and view all the answers

At what temperature range does roasting typically produce a juicy, tender, and flavorful roast?

300°F-350°F (149°C-177°C) Signup and view all the answers

What is the purpose of allowing the roast to stand for 15 to 30 minutes after roasting?

To enable carryover cooking Signup and view all the answers

What effect does roasting at 350°F-500°F (177°C-260°C) have on the roast?

Produces roasts with deeply seared crusts Signup and view all the answers

Why are moderate to large tender cuts of meat preferred for roasting?

They provide more than three servings Signup and view all the answers

Why is the grading of meat considered a voluntary procedure?

Because the meat packers and distributors have the option to opt for grading under USDA contract. Signup and view all the answers

What is the criteria for grading meat?

Location of the muscle, marbling, and slaughtering conditions. Signup and view all the answers

What contributes to the tenderness of meat?

Animal's age at slaughter and heredity. Signup and view all the answers

Why are meat cuts from muscle areas used for locomotion tougher?

Higher concentrations of connective tissue make them tougher. Signup and view all the answers

What step is NOT involved in the pre-slaughter examination of animals?

Determining the tenderness of the meat. Signup and view all the answers

What is the significance of making a cut between the twelfth and thirteenth rib in meat grading?

To expose the rib muscle for evaluation. Signup and view all the answers

What is the reason for the meat to become tender as the animal ages?

The diameter of the muscle fiber decreases Signup and view all the answers

What is the effect of grain-fed cattle on the tenderness of the meat?

It makes the meat more tender Signup and view all the answers

What happens to the meat during rigor mortis?

The muscles contract Signup and view all the answers

What is the effect of aging on the meat?

It makes the meat more juicy Signup and view all the answers

What is the purpose of injecting papain into the bloodstream before slaughter?

To increase tenderness Signup and view all the answers

What is the effect of calcium chloride on the meat?

It makes the meat more tender Signup and view all the answers

What is the purpose of marinating the meat?

To make the meat more tender Signup and view all the answers

What is the effect of grinding the meat?

It makes the meat more tender Signup and view all the answers

What is the purpose of electrical stimulation on the carcass?

To make the meat more tender Signup and view all the answers

What is the characteristic of pork meat?

It is always tender Signup and view all the answers

Meat Cuts and Marrow Quiz

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Questions and Answers

What is the purpose of using antibiotics in meat production?

What is the main factor that affects the cost of the edible portion of meat?

What is the difference between yellow marrow and red marrow?

Why are hormones not permitted in livestock in some countries?

What is the purpose of withholding antibiotics from animals prior to slaughter?

What is the recommendation of the World Health Organization regarding antibiotic growth promoters?

What is bacon?

Why might bacon with too much lean be less tender?

What is the purpose of stuffing meat into casings or skins in sausage preparation?

Which method is NOT mentioned for the preparation of meats?

What should be done before cooking meat according to the text?

What is the purpose of placing the meat on a rack when roasting?

At what temperature range does roasting typically produce a juicy, tender, and flavorful roast?

What is the purpose of allowing the roast to stand for 15 to 30 minutes after roasting?

What effect does roasting at 350°F-500°F (177°C-260°C) have on the roast?

Why are moderate to large tender cuts of meat preferred for roasting?

Why is the grading of meat considered a voluntary procedure?

What is the criteria for grading meat?

What contributes to the tenderness of meat?

Why are meat cuts from muscle areas used for locomotion tougher?

What step is NOT involved in the pre-slaughter examination of animals?

What is the significance of making a cut between the twelfth and thirteenth rib in meat grading?

What is the reason for the meat to become tender as the animal ages?

What is the effect of grain-fed cattle on the tenderness of the meat?

What happens to the meat during rigor mortis?

What is the effect of aging on the meat?

What is the purpose of injecting papain into the bloodstream before slaughter?

What is the effect of calcium chloride on the meat?

What is the purpose of marinating the meat?

What is the effect of grinding the meat?

What is the purpose of electrical stimulation on the carcass?

What is the characteristic of pork meat?

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