Term
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Definition
| Ribbing takes place at the... |
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Term
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Definition
| The bloom chain allows which muscle to be exposed to oxygen and become bright red? |
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Term
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Definition
| Maturity score + marbling degree = ? |
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Term
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Definition
| The degree of fat in muscle is... |
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Term
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Definition
| adjusted fatness + adjusted muscling + hot carcass weight + KPH fat = ? |
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Term
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Definition
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Term
| United States Department of Agriculture |
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Definition
| What does USDA stand for? |
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Term
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Definition
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Term
| hot carcass weight and cold carcass weight |
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Definition
| To determine cooler shrink, what two things are compared? |
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Term
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Definition
| What is sold for animal feed, soaps and cosmetics? |
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Term
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Definition
| meat is packaged and boxed in which area? |
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Term
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Definition
| True or False. Quality assurance tries and prevents problems with post- op inspection. |
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Term
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Definition
| True or False. The QA lab conducts bacteria micro tests on ground beef. |
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Term
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Definition
| True or False. Hot boxes quickly reduce temperature of carcasses by freezing. |
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Term
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Definition
| True or False. Older more mature animals generally taste better. |
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Term
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Definition
| True or False. Ribbing divides the fore and hind quarter. |
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