Exam 1 307 Lab Review PDF

EXAM 1 307 Lab Review Lab 1- Orientation and Meat Inspection: 1. Be able to identify: boning knife, skinning knife, steel, scabbard 1. Skinning Knife 2. Boning Knife...

EXAM 1 307 Lab Review Lab 1- Orientation and Meat Inspection: 1. Be able to identify: boning knife, skinning knife, steel, scabbard 1. Skinning Knife 2. Boning Knife 3. Steel 4. Scabbard 2. Procedures for knife sharpening: 1. _Grinding_- The complete replacement of a knife edge. Usually only performed on new knives and excessively abused knives.  EXAM 1 307 Lab Review 2. _Honing_ - The replacement of the knife edge after normal use. 3. _Steeling_ - Once every few minutes of work, maintain the edge. Performed at a 20 to 25-degree angle. 2. What does HACCP stand for? Hazard Analysis Critical Control Points 3. How many principles of HACCP are there? 7 4. Name the principles of HACCP. 1. Conduct hazard analysis 2. Determine CCP 3. Establish critical limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish verification procedures 7. Establish record keeping and documentation procedures 5. _Antemortem_ is inspection performed prior to slaughter and _Postmortem_ is the inspection of the carcass after slaughter. 6. Major laws of meat inspection (know name and year): 1. _Meat Inspection Act of 1906 _ - required federal inspection in interstate or foreign commerce. Resulted from Upton Sinclair’s book, The Jungle. _Wholesome Meat Act (1967)_ - the act that is called the “equal to” law _Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) Systems (1996)_ - requires micro testing and HACCP system implementation. Resulted from an E. coli outbreak in 1993. 2. _SSOP_ are written procedures that all meat plants must prepare and implement to ensure that they are meeting their responsibility to keep their facilities and equipment clean. 3. What color is the stamp for “U.S. Inspected and Passed”? Purple 4. What is antemortem Inspection? Inspection before slaughter. Describe some types of animals that can be identified as “U.S. Condemned”. Deads or about to die, symptoms of a disease 5. Under _Humane Methods of Slaughter Act (HMSA)_, all animals must be stunned before sticking-bleeding. This act also spells out handling of livestock in holding pens, chutes, and the proper use of “hot-shots” 6. What is postmortem inspection? Inspection after slaughter 7. What does SRMs stand for? Specified Risk Materials. What are the SRMs in cattle? Bovine Spongiform Encephalopathy (BSE); For all cattle: Tonsils and distal ileum of the small intestine. 8. What does SSOP stand for? Sanitation Standard Operating Procedures. Provide an example of an SSOP. 9. What does SOP stand for? Standard Operating Procedures. Provide an example of an SOP. 10. Components of a Meat Label - (hint: remember “NININ”)  EXAM 1 307 Lab Review N ame of Product I ngridients N et Weight I inspection Label N ame of Address Lab 2 - Anatomy: 1. What are the 4 types of fat deposits? 1. _Perinephric_ - internal fat (ex: KPH) 2. _Intermuscular_ - seam fat 3. _Subcutaneous_ - external fat 4. _Intramuscular_ - marbling 2. The _Axial_ skeleton consists of the head, vertebral column, ribs, and sternum. 3. The _Appendicular_ skeleton consists of the thoracic limb and pelvic limb. The visceral skeleton is referred to as the _Splanchnic_ skeleton. 4. Number of vertebrae cattle have: Cervical - _7_ Thoracic - _13_ Lumbar - _6_ Sacral - _5_ Coccygeal (Caudal) - _18-20_ 1. Name of the first two cervical vertebrae: _Atlas_ & _Axis_ 2. Where is the head removed on livestock? Between the _occipital condyles_ and the _atlas vertebrae_. 3. Ribs that articulate with the sternum - _Sternum Ribs_ 4. Be familiar with the pelvic girdle and the bones involved with it (ilium, ischium, pubis, and aitch bone) 1. _Ishium_ 2. _Ilium_ 3. _Pubis_ 5. What is the term we use to describe the process as bone ages? Endochondral Ossification 6. The smallest contractile unit of the muscle fiber: _Sacromere_  EXAM 1 307 Lab Review 7. The heavy yellow connective tissue found in the neck and rib area of a beef carcass (scientific name): _Elastin_. (hint: it's a ligament) 8. Connective tissue: Surrounds entire muscle - _Epimysium_ Surrounds muscle groups or bundles - _Perimysium_ Surrounds individual muscle fibers - _Endomysium_ 1. Review the steaks diagrams in your book and the muscles that they are made of- be sure to review the highlighted muscles. 2. What type of bone is found in the Porterhouse/T-bone steak? (feather or finger?) 3. Know the following muscles on the picture: Beef Chuck 7- Bone Steak 1- M. triceps brachii 2- M. infraspinatus 3- M. supraspinatus 4- M. subscapularis 5- M. serratus ventralis thoracis Beef Chuck- Arm Steak  EXAM 1 307 Lab Review 2- M. triceps brachii 3- M. pectoralis profundus 4- Mm. pectoralis superficiales Beef Chuck Blade Steak 2- M. spinalis thoracis 3- M. semispinalis thoracis 4- M. longissimus thoracis  EXAM 1 307 Lab Review 6- M. serratus ventralis thoracis 7- M. latissimus dorsi 8- M. trapezius 9- M. rhomboideus thoracis Beef Rib Steak, Small End 2- M. spinalis thoracis 3- M. longissimus thoracis 4- M. iliocostalis thoracis Beef Loin-Porterhouse Steak 1- M. psoas major  EXAM 1 307 Lab Review 2- M. longissimus lumborum 3- M. gluteus medius Beef Loin-Top Loin Steak 2- M. longissimus lumborum Beef Loin-Sirloin Steak  EXAM 1 307 Lab Review 3- M. gluteobiceps 4- M. gluteus medius 5- M. psoas major 7- M. rectus femoris Beef Round Steak 1- M. semimembranosus 2- M. semitendinosus 3- M. gluteobiceps 8- M. adductor Lab 3: Pork Slaughter 1. What type of stunner do we use for pork slaughter? Electrical 2. Define and explain: DFD - Dark. Firm, Dry PSE - Pale, Soft, Exudative PSS - Porcine Stress Syndrome 1. Why do we withhold feed 12-24 hours before slaughter? Greater ease of evisceration, Minimizes bacterial migration from the G.I. tract 2. Why do we allow free access to water prior to slaughter? Enhances complete bleeding, Brighter colored lean, More efficient electrical stunning 3. The _Humane Slaughter Act_ requires that all animals must be stunned before bleeding. 4. The hair season for February, March, and April: _Soft-hair season_ 5. The hair season for September, October, November: _Hard-hair season_ 6. What is this piece of equipment? Gambrel  EXAM 1 307 Lab Review 7. Know what the this bone is. Occipital Condyles 8. Identify this process. Bunging 9. What tendon is exposed in order to hang the hog on the rail? Gambrel Tendon 10. Why do we bung? Prevent Contamination, Maintain Sanitation, Compliance with Regulations 11. The term for the intestines, stomach, liver, and spleen, collectively. Viscera 12. Identify this process. Evisceration  EXAM 1 307 Lab Review 13. Act of removal of the internal organs during pork slaughter - _Evisceration_ 14. The heart, lungs and trachea make up the - _Pluck_ 15. Know how to calculate the dressing percentage and memorize this formula: DP% = (Carcass Weight / Live Weight) x 100 Hint: try to remember that the smaller number goes on top 16. Why are pork unique in slaughter and have a high dressing percentage? They are fatter, dressed with their skin and feet left on, they are monogastrics 17. What is the dressing percentage for pigs? About 70% 18. Know how to calculate the Carcass Cost Basis and memorize this formula: (Live Price per cwt / Dressing Percentage) x 100 Hint: CCB = Price over Percentage ($ / %) Pork Evaluation 1. Describe the sex determination in pork carcasses- what are the differences in the semimembranosus muscle, pizzle eye, and bulbo-cavernosus. a. Semimembranosus Muscle: Barrow has a smaller, square shaped, Gilt has a larger, bean shaped b. Pizzle Eye: Barrow has one present, Gilt is absent c. Bulbo-cavernosus: Barrow has one present, Gilt is absent 2. Pork quality is evaluated based on a what system _Grading System_ 3. What are the two quality grades for pork? US and US Utility 4. Quality is based upon the evaluation of what? Color Score, Firmness/Wetness Score, Marbling Score 5. Describe PSE. Pale, Soft, Exudative 6. Describe the “ideal” color, texture, and exudation group that has desirable color, firmness and water-holding capacity. Reddish pink, Firm, Non-exudative 7. Describe DFD. Dark, Firm, Dry 8. If the carcass is PSE, what is its quality grade? 1 9. T/F U.S. Utility carcasses are eligible for a cutability (numeric) grade? False  EXAM 1 307 Lab Review 10. Know how to determine carcass yield grade- Carcass grade = (4.0 X Last rib fat thickness) -(1.0 X Muscling score) 11. What is the minimum thickness for a belly? 0.6 inches 12. What is the grade for a carcass with 0.3’’ belly thickness? 13. Be able to describe muscling scores. 1. _1 = Thin_ 2. _2 = Average_ 3. _3 = Thick_ 14. Method many packing plant use to purchase hogs, this program is designed to reward producers for superior hog at the expense of inferior hogs. Carcass Lean Value Programs Pork Fabrication 15. What are the 5 principles of meat cutting? a. Separation of fat from lean portions b. Separation of tough from tender sections c. Separation of thick from thin sections d. Separation of valuable from less valuable cuts e. Separation of retail cuts by cutting across the grain 16. Define IMPS. Institutional Meat Purchase Specifications; Serves as the official entity that keeps and updates these specifications 17. Define NAMP. North American Meat Processors Association; Represented meat processing companies and developed standards and guidelines for meat cuts and processing 18. Define U.P.C. Universal Product Code; Standardized barcode used to identify products in retail and supply chain systems 19. Define URMIS. Uniform Retail Meat Identity Standards; Provide consistent, standardized labeling for fresh meat cuts at the retail level- 20. What are the 4 lean cuts? Ham, Loin, Boston Butt, Picnic Shoulder 21. Which “bony” cut is considered a major wholesale cut? Spareribs 22. Which “fat” cut is considered a major wholesale cut? Belly 23. What is the IMPS series for pork? 400 24. Be able to identify the following pork cuts:  EXAM 1 307 Lab Review 25. Ham 26. Belly 27. Loin 28. Boston Butt 29. Picnic Shoulder