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1. What are the guides to meat quality? (V-155)

1. What are the guides to meat quality? (V-155). 1. What are the guides to meat quality? Government grades and manufacturer or retailer brands are guides to quality. 2. Is all beef required to have a government grade stamped on it? (V-156).

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1. What are the guides to meat quality? (V-155)

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  1. 1. What are the guides to meat quality? (V-155)

  2. 1. What are the guides to meat quality? Government grades and manufacturer or retailer brands are guides to quality.

  3. 2. Is all beef required to have a government grade stamped on it? (V-156)

  4. 2. Is all beef required to have a government grade stamped on it? No. Grading is voluntary except where local ordinances require it. Companies must pay extra to have meat graded.

  5. 3. Although there are federal grades for pork, ___________________. (V-157)

  6. 3. Although there are federal grades for pork, ___________________. They are not used in retail stores

  7. 4. The pork grades are used to _____________ . (V-157)

  8. 4. The pork grades are used to _____________ . Facilitate packer-producer marketing.

  9. 5. What are the USDA grades for beef? (V-157)

  10. 5. What are the USDA grades for beef? PrimeChoiceSelectStandardCommercialUtilityCutterCanner

  11. 6. What are the USDA grades for veal? (V-157)

  12. 6. What are the USDA grades for veal? PrimeChoiceGoodStandardUtility

  13. 7. What are the USDA grades for lamb? (V-157)

  14. 7. What are the USDA grades for lamb? Prime ChoiceGoodUtilityCull (for mutton only)

  15. 8. What are the USDA grades for sow carcasses? (V-157)

  16. 8. What are the USDA grades for sow carcasses?US No. 1US No. 2US No. 3US No. 4MediumCull

  17. 9. What are the USDA grades of young pork?. (V-157)

  18. 9. What are the USDA grades of young pork? US No. 1US No. 2US No. 3US No. 4

  19. 10. What are the USDA grades for poultry? (V-157)

  20. 10. What are the USDA grades for poultry? Grade AGrade BGrade C

  21. 11. The grade of a particular cut of meat is determined by the __________ from which is was cut. (V-158)

  22. 11. The grade of a particular cut of meat is determined by the __________ from which is was cut. Grade of the carcass

  23. 12. The carcass’ ______ and ______ are major factors which determine is value and general acceptability. (V-158)

  24. 12. The carcass’ ______ and ______ are major factors which determine is value and general acceptability. Eating quality and yield

  25. 13. Grade _____ poultry is the only one you’re likely to see in retail stores. (V-159)

  26. 13. Grade _____ poultry is the only one you’re likely to see in retail stores. A

  27. 14. Grade A poultry has no _____, no _______ missing and no _____ in the skin. (V-159)

  28. 14. Grade A poultry has no _____, no _______ missing and no _____ in the skin. Bruises,wing tipstears

  29. 15. Grade A poultry has more ____ than Grade B or C poultry and a good covering of ____ under the skin. (V-154)

  30. 15. Grade A poultry has more ____ than Grade B or C poultry and a good covering of ____ under the skin. Meat,fat

  31. 16. Quality refers to those characteristics associated with ______. (V-160)

  32. 16. Quality refers to those characteristics associated with ______. Palatability of lean

  33. 17. What factors are associated with lean palatability? (3). (V-160)

  34. 17. What factors are associated with lean palatability? (3). • Tenderness • Juiciness • Flavor

  35. 18. Quality is judged by ___________, _____________ and the ___, ___ and ___ of the lean. (V-160)

  36. 18. Quality is judged by ___________, _____________ and the ___, ___ and ___ of the lean. Maturity of the carcass,Marblingthe color, firmness and texture of the lean

  37. 19. Marbling is _________ within the lean. (V-160)

  38. 19. Marbling is _________ within the lean. flecks

  39. 20. _______ refers to the yield of lean meat in a carcass. (V-161)

  40. 20. _______ refers to the yield of lean meat in a carcass. Cutability

  41. 21. High cutability carcasses combine a minimum of ___ covering with very thick _____. (V-161)

  42. 21. High cutability carcasses combine a minimum of ___ covering with very thick _____. Fat muscling

  43. 22. The USDA cutability grades are numbered one to five with number one having the highest ratio of ___ to ___. (V-161)

  44. 22. The USDA cutability grades are numbered one to five with number one having the highest ratio of ___ to ___. Lean to fat

  45. 23. Most of the USDA graded beef in our supermarkets is _______ with some _________. (V-162)

  46. 23. Most of the USDA graded beef in our supermarkets is _______ with some _________. Choice Select

  47. 24. About ___% of the beef that is graded in the United States is Prime. (V-163)

  48. 24. About ___% of the beef that is graded in the United States is Prime. 2

  49. 25. Only a small percentage of Prime beef is sold at retail; the rest is sold to _______. (V-163)

  50. 25. Only a small percentage of Prime beef is sold at retail; the rest is sold to _______. restaurants

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