Animal Sciences 550
Exam # 1
October 16, 1998
Name
Multiple Choice Questions
(Select the best answer from choices
given. 2 pts each)
1.
Bratwurst
patties or links would fit into which category of products?
a)
FRESH SAUSAGE
b)
uncooked,
smoked sausage
c)
cooked
sausage
d)
dry
or semidry sausage
2.
Dry
cured ham products get their name from products:
a)
being
dried, following a fermentation process
b)
being
cured by injection of a solution.
c)
being
cured by addition of a starter culture.
d)
BEING CURED BY DRY ADDITION OF CURING SALTS TO THE SURFACE OF THE
MEAT CUTS.
e)
All
of the above
3. Which category of ham would contain the least amount of
added moisture?
a)
HAM
b)
Ham
with Natural Juices
c)
Water-Added
Ham
d)
Ham
and Water Product
e)
None
of the above. Correct answer is:
4. Prerigor shoulders and sow carcasses are often used for
making:
a)
corned
beef or Pastrami
b)
sausage
and ground beef
c)
Fresh Sausage
d)
lower
cost, cooked sausage
e)
turkey
ham
5.
Preblended
meats are typically held at:
a)
28-30ºF for up to 7 days.
b)
36ºF FOR 72 HOURS OR LESS.
c)
0
to –20ºF for 6 months or less.
d)
32ºF for 6 to 8 weeks.
e)
None
of the above. Correct answer is:
b)
myoglobin or muscle pigment
c)
blood
d)
all of the above,
E) ALL OF THE ABOVE, EXCEPT C).
7. Myoglobin in meat is associated with:
a)
95%
of iron in meat, which is readily available for humans to absorb.
b)
iron,
which causes color changes in meat, due to oxidation.
c)
a
binding site for nitric oxide, which gives meat its cured color.
d)
ALL OF THE ABOVE.
e)
None
of the above.
8. Which
component of muscle is most variable?
a)
moisture
b)
protein
c)
FAT
d)
ash
e)
connective
tissue
9. The
variability of the component chosen in question 8 is due to the:
a)
age
of the animal.
b)
variety
of amino acids that are present in muscle proteins.
c)
VARIETY OF FATTY ACIDS WHICH CAN BE DEPOSITED BY ANIMALS,
PARTICULARLY HOGS.
d)
relative
humidity used during cooking.
e)
None
of the above. Correct answer is:
b)
flavor
of processed meat products.
c) shelf life of meat products.
16. Vacuum mixing and stuffing (which we have not done yet in
class) offer what advantages to making sausage?
a)
removes
air, which is known to dry out products.
b) REMOVES AIR, WHICH
IS KNOWN TO BE DETRIMENTAL TO THE BINDING ABILITY, OF MEAT MIXTURES.
c) removes air, which is known to ferment products.
d) allows sausages to expand during cooking.
e) All of the above
17. Bone
removal is used to:
a)
remove
bones from semi-boneless meat products.
b) REMOVE BONE PIECES
FROM GROUND PRODUCTS, TO PREVENT PHYSICAL HARM TO CONSUMERS.
c) produce mechanically separated turkey.
d) detect bone particles in packaged products.
e)
produce
boneless roasts.
18. Meat
emulsions are most likely:
a)
MEAT BATTERS, IN WHICH THE FAT IS TRAPPED IN THE VISCOUS MATRIX.
b)
true
emulsions, in which myosin serves as a true emulsifying agent.
a)
THE HIGHER MELTING POINTS OF PORK FAT, DUE TO HIGHER PERCENTAGES OF
SATURATED FATTY ACIDS.
b)
the
higher melting points of poultry fat.
c)
the
higher unsaturated fatty acids in pork fat.
d)
All
of the above
e)
Both
a) and c) above
20. The 40% Rule pertains to:
a)
water-added
hams.
b)
dry
sausage.
c)
fresh
sausage
d)
COOKED SAUSAGE.
e)
semi-dry
sausages.
21. At
the iso-electric point of a muscle, the water-holding capacity of that muscle
would be:
a)
higher
than it was immediately after slaughter.
b)
at
its highest point between slaughter and processing.
c)
the
same as it was immediately after slaughter.
d)
AT ITS LOWEST POINT, BETWEEN SLAUGHTER AND PROCESSING.
e)
both
c) and d) above
22. Which inspection requirement is more strict under Ohio Department of Agriculture’s Division of Meat Inspection, than under FSIS (federal) inspection?
a)
use
of hairnets
b)
COVERING OF MUSTACHES
c)
separation
of raw and cooked products
d)
boxes
off tables, and meat tubs off floors.
e)
processing
room temperatures.
23. Ingredients, added to processed meats, which contribute
to protein binding upon cooking include:
a)
sodium
phosphates
b)
sodium
erythorbate
c)
sodium
ascorbate
d)
SALT AND SODIUM PHOSPHATES
e)
sodium
nitrite
24.
Which
ingredient is added to meat products to control Clostridium botulinum?
a)
sodium
phosphates
b)
sodium
erythorbate
c)
sodium
ascorbate
d)
salt
and sodium phosphates
e)
SODIUM NITRITE
25.
Sodium
phosphates are added to meat products for the primary purpose of:
a)
preservation.
b)
flavor
contribution.
c)
increasing
the curing reaction rate.
d)
curing
of meat.
e)
INCREASING THE WATER-HOLDING CAPACITY OF MEAT.
26. Which process offers the greatest potential hazard, due to
cross contamination?
a)
mixing
raw ingredients
b)
stuffing
products into casings
c)
hanging
products onto smokehouse racks
d)
cooking
products
e)
CHECKING FINISHED (COOKED) INTERNAL TEMPERATURES AND HANDLING COOKED
PRODUCT AFTER COOKING.
True/False Questions (2 pts each, for extra credit, for statements that you decide are false, explain why it is false or change statement to make it a true statement)
FALSE: THERE IS A
DECLINE IN WHC OVER TIME
28. T/F Most retail bacon is fully cooked, ready to eat out of
the package.
FALSE: NOT FULLY
COOKED AND NOT READY TO EAT
29. T/F All
muscle components had a function in the live animal.
TRUE
TRUE
31. T/F Antioxidants are most effective in preventing oxidation, when added after off-flavors are noticed in meats.
FALSE: ADDED BEFORE
OFF-FLAVORS ARE NOTICED
32. T/F Collagen consists of high quality, good binding protein.
FALSE:
COLLAGEN IS NOT A GOOD BINDING PROTEIN.
33. T/F If meat is
chopped or emulsified too long, there could be a breakdown of the batter,
because chopping too long results in
broken fat cells & free fat escaping the fat cell walls.
TRUE
Short Answer Questions (2 points, unless otherwise indicated):
34.
Define
water-holding capacity, as it relates to meat (3 pts).
ABILITY TO HOLD WATER AGAINST THE STRESSES
APPLIED SUCH AS GRINDING, PRESSING, CUTTING, COOKING, CHEWING, ETC.
35.
Give
three reasons why water or ice is added to meat products(3 pts).:
1.
CONTROL TEMPERATURE
2.
EXTRACTION OF PROTEINS
3.
SOFTEN TEXTURE OF LOW-FAT PRODUCTS
4.
LOWER FINISHED PRODUCT COSTS
5.
DISSOLVE DRY INGREDIENTS
36. Give two potential problems associated with adding alkaline phosphates to meat products.
SOAPY, METALIC FLAVORS
37. What is the best alkaline phosphate to use in meat processing, and why?
TRIPOLYPHOSPHATE – BEST COMBINATION OF
FUNCTIONALITY AND DISSOLVABILITY
(ok) TETRASODIUM PYROPHOSPHATE – MOST FUNCTIONALY BUT DISOLVES
POORLY
38. Give three things that you would do to maximize particle definition of ground meats (3 pts).
LARGEST GRIND SIZE POSSIBLE
LARGEST HORN DIAMETER POSSIBLE
SHORTEST HORN POSSIBLE
USE PISTON STUFFER
39. A stable batter, or emulsion, is highly dependent upon:
HIGH
QUALITY PROTEIN CONTENT (MYOSIN)
VISCOSITY
OR THICKNESS OF BATTER
ACCEPTED
TEMPERATURE OF BATTER
40. What is theoretically wrong with using spice mixes, which contain all of the salt that is needed to make a sausage product.
SALT SHOULD BE ADDED FIRST AND SPICES
LAST, BUT USING A MIXTURE OF BOTH DIDN’T SEEM TO HURT THE QUALITY OF SAUSAGE WE
MADE
41. Why should nitrite and erythorbate be added early in the mixing or chopping process?
42. Identify two things needed to extract proteins from meat systems.
(ok ) SALT AND PHOSPHATES