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Animal Science

meats and Animal Products

QuestionAnswer
What molecule functions to store oxygen in the muscle and is responsible for meat's red color? myoglobin
Retail cuts from which wholesale cut of beef would you expect to be the most tender? loin
Meat products provide a significant source of B-vitamins. Why are B-vitamins important? Facilitate metabolism and give us energy.
What are foods termed that provide a large quantity of essential nutrients relative to the amount of calories? nutrient Dense
For the average consumer, what is the primary determining factor when purchasing meat products? Color of product
Consumers perceive a "bright, cherry red" color of beef to be indicative of freshness. true
When incorporating meat products into a healthy diet, remember ZIP+B. What do the letters represent? Zinc, Iron, protein + B vitamins
Which of the following cooking methods would be most desirable for Beef Short Ribs to maximize tenderness of the cooked product? Brasing
Which of the following cooking methods is NOT recommended for a ribeye steak? brasing
How animals are handled prior to harvest can cause color differences in the meat. true
Emulsification results in a puree-typed product. true
Which of the following is not an advantage to meat processing? reduced consumer prices
Nitrite is used in what type of meat products? Cured meats including ham and bacon
Which of the following products are most commonly associated with an emulsification? hot dog
What common non-meat ingredient used in processed meats is important for protein extraction (i.e., it serves as the "glue" to hold products together)? salt
The addition of sodium nitrite to processed meat products is limited to 156 ppm. In "layman's terms", how much is that? 0.25oz in a 100lb batch
What is the purpose of Potassium Lactate and Sodium Diacetate? Antimicrobials -- Listeria Control
Which of these is not a function of salt in processed meats? Release erythorbates and ascorbates
Which of the following is not a description of boxed beef? Only prime cuts of beef are boxed.
Why are phosphates used in processed meats? to improve water holding capacity
Case-ready meats are fabricated and packaged at the packing plant and shipped directly to the retailer for immediate placement into the retail counter for sale. true
Which of the following is NOT true regarding meat processing? Processing decreases shelf life of products due to added non-meat ingredients.
Which of the following is NOT part of the USDA Inspection process? inspection of animal byproduct
Created by: user-1999759
 

 



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