Meat Science Meat Science JeopardyJeopardy

JeopardyJeopardyWith your hosts, Mary Jo Manning, Mary Ellen Manning, and Peter Strom

“Meat Science”

   

Meat ScienceMeat ScienceMeat ID Meat

processingMeat cookery

General Meat

Meat Misc.

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300 300 300 300 300

500 500 500 500 500

700 700 700 700 700

1000 1000 1000 1000 1000

Click Here to go to Final Jeopardy

Name this retail cut Name this retail cut

Beef ribeye steak?

Name this retail cut?Name this retail cut?

Lamb rib chops?

Name this retail cut? Name this retail cut?

Pork loin roast?

Name this retail cutName this retail cut

Beef Round steak ?

Name this retail cutName this retail cut

Beef skirt steak?

What are the 8 main steps to What are the 8 main steps to the slaughter process?the slaughter process?

Ante mortem, stunning, bleeding, evisceration, skinning, carcass splitting, post mortem, cooler/aging ?

What is rigor mortis What is rigor mortis

Following death, the carcass becomes hard and rigid?

  USDA yield grades are USDA yield grades are

designed to designed to predict_________?predict_________?

cutability?

Primal cuts are also known as Primal cuts are also known as _________ cuts? _________ cuts?

wholesale?

What are 3 components of What are 3 components of meat palatability?meat palatability?

Tenderness, juiciness, flavor ?

What are 3 factors that affect What are 3 factors that affect meat flavor?meat flavor?

Fat, cooking method, location of meat, aging, etc. ?

In meat cookery, what are the In meat cookery, what are the 3 main methods of heat 3 main methods of heat

transfer and give an example transfer and give an example of each?of each?

Conduction, convection, and radiation ?

What are 4 ways to improve What are 4 ways to improve meat tenderness?meat tenderness?

Moist heat, cubing, pounding, and chemical salts?

What is shear force?What is shear force?

How many lbs./sq. in. of force it takes to cut meat ?

What are 5 dry-heat methods What are 5 dry-heat methods of cooking meat?of cooking meat?

Broiling, grilling, pan frying, roasting, ?

If you have a 1300 lb steer If you have a 1300 lb steer and it has a dressing % of and it has a dressing % of

63%, What is its HCW?63%, What is its HCW?

819 lbs?

Marbling is ______________ Marbling is ______________ fatfat??

Intramuscular fat ?

What are the two types of What are the two types of muscles and describe them.muscles and describe them.

Striated or voluntary, and smooth or involuntary?

Name two types of connective Name two types of connective tissue and describe them?tissue and describe them?

Collagen-white, and elastin-yellow?

In what pork whole sale cut, In what pork whole sale cut, do we get the retail cut the do we get the retail cut the

ham?ham?

ham ?

Typical composition of meat is – Water = ,protein= , fat = , ash=?

And what nutrient varies the most?

62, 17, 20, 1, fat?

In what pork wholesale cut do you get the retail cut bacon?

Side/belly?

A medium rare steak should be A medium rare steak should be cooked to an internal temp. of cooked to an internal temp. of

___ degrees F.?___ degrees F.?

150?

As an animals fat increase, its As an animals fat increase, its water content_________water content_________ ? ?

decreases?

Live animal inspection is Live animal inspection is known as______ and carcass known as______ and carcass

inspection is known as inspection is known as _________?_________?

Ante mortem, post mortem?

Final Jeopardy!!Final Jeopardy!!

Category: “It’s what’s for dinner”

Determine the following beef Determine the following beef yield grade – backfat of .7 yield grade – backfat of .7

inches, rea of 12.6, hot inches, rea of 12.6, hot carcass wt. of 750, and kph% carcass wt. of 750, and kph%

of 4.0%?of 4.0%?

3.91?

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