ROUND 1 - Meat Science
Transcript of ROUND 1 - Meat Science
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ROUND 1AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
What does ICoMST stand for?
International Congress of Meat Science and Technology
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Question 2 2 vs 2
What is the minimum recommended cooking temperature (degrees F) for fresh whole muscle pork?
145
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Question 3 3 vs 3
What term describes beef that has been harvested under rabbinical supervision?
Kosher
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Question 4 4 vs 4
What are the three forms of water in meat?
Bound, immobilized, and free
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Question 5 1 vs 1
What are the vertebrae of the loin that are located between the last rib and hip bone called?
Lumbar
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Question 6 2 vs 2
What animal products contribute about 1/6th of all protein consumed by humans?
Red Meat and Poultry
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Question 7 3 vs 3
What organs comprise the central nervous system?
Brain and spinal cord
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Question 8 4 vs 4
Who is the AMSA Youth Programs Manager?
Rachel Adams
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Question 9
What state is the top producer of cattle?
Texas
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Question 10
What are the fat soluble vitamins?
A,D,E,K
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Question 11
What fast food franchise has the slogan "Always fresh, never frozen?"
Wendy's
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Question 12
Callipyge is a Greek word meaning what?
"Beautiful Buttocks"
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Question 13
What foodborne illness can occur as a result of the consumption of canned, smoked, or cured meat and seafood products and is controlled through the use of nitrites?
Clostridium botulinum
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Question 14
What is the most commonly used commercial method for freezing meat products?
Blast Freezing
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Question 15
What does the abbreviation ADP stand for?
Adenosine Diphosphate
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Question 16
What is the common name of a fatty acid with 18 carbons and 1 double bond? It represents 25-35% of total fatty acids in meat.
Oleic acid
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Question 17
This type of cholesterol has been referred to as "bad cholesterol".
LDL or vLDL
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Question 18
Which major United States trading country imposed an import tariff of 25% in 2018, which included beef, pork, soybeans and many other agriculture related products?
China
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Question 19
What is the scientific name of the blade bone?
Scapula
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Question 20
Ingredients in meat products are listed package labels in what order?
Descending order of concentration in product
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Question 21
Name two methods used to preserve meat.
Freezing, thermal processing, dehydration, or irradiation
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Question 22
Which major red meat livestock species has the highest myoglobin content?
Beef
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Question 23
Burger King is now including this plant-based option for its popular Whopper burger.
Impossible Burger
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Question 24
What is the term for a perimeter animals have that, if crossed, will cause the animal to react in some way?
Flight Zone
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Question 25
What are the two main uses for Growth promotants?
1. Increase feed efficiency 2. Aids in Muscle Growth
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ROUND 2AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
What carcass tissue component accrues at the greatest rate near the end of the finishing period?
fat/adipose
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Question 2 2 vs 2
What are composed of three fatty acids attached to a glycerol backbone?
Triglycerides
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Question 3 3 vs 3
What is the main ingredient of traditional "Foie Gras"?
Goose/Duck liver
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Question 4 4 vs 4
Known as the national mammal of the United States, what is the correct name for the American Buffalo?
Bison
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Question 5 1 vs 1
Name the four adipose tissue depots.
Internal, Subcutaneous, Intermuscular, Intramuscular
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Question 6 2 vs 2
The sarcolemma of an individual muscle fiber is surrounded by what?
Endomysium
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Question 7 3 vs 3
What is meat from aquatic creatures commonly known as?
Seafood
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Question 8 4 vs 4
What edible by-product is the most nutrient dense?
Liver
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Question 9
As of 2019, what is the most widely consumed meat in the world?
Pork
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Question 10
What is the approximate internal temperature (degrees F) of a steak cooked to a well-done degree of doneness?
170
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Question 11
How do you calculate the net meat consumption of a country?
Production plus imports minus exports
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Question 12
Holding carcasses or meat at refrigeration temperatures for extended periods after initial chilling is called what?
Aging
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Question 13
What is the common name for the lean quality defect that results from capillary rupture during too long a stun-stick interval?
Blood SplashEcomosis
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Question 14
What is the purpose of an autoclave?
Sterilization
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Question 15
Fermentation causes the pH of foods to ____
decrease
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Question 16
What muscle type represents the bulk of the carcass weight of meat animals?
Skeletal Muscle (35% - 65%)
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Question 17
What does the abbreviation RSE stand for in regard tomeat quality?
Red, Soft, and Exudative
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Question 18
Nitric oxide binds to myoglobin in raw meat to form what?
Nitrosomyoglobin / Nitric Oxide Myoglobin (note: Nitrosohemochrome is the pigment after heat is also added)
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Question 19
What two carbon chain configurations around a double bond exist with regard to fatty acids?
cis or trans
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Question 20
What is a group of muscle fibers joined together?
Muscle bundle, muscle fascicle
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Question 21
What is the flesh of goats called (other than goat meat)?
Chevon
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Question 22
Since 2009, this system receives 40 cents for every $100 at market rate of the value of all pork products manufactured in the United States or imported into the country.
Pork Checkoff
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Question 23
What does the Greek prefix "myo" mean?
Muscle
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Question 24
Ingredient lists in processed meats fall under whose inspection?
FSIS
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Question 25
What blood vessels are cut during exsanguination?
Jugular vein and carotid artery
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ROUND 3AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
What term describes a lipid-hydrolyzing enzyme?
Lipase
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Question 2 2 vs 2
What temperature range (degrees F) is considered the danger zone regarding the microbial safety of meat?
40 - 140
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Question 3 3 vs 3
What does the acronym CFU represent in meat safety?
Colony forming unit
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Question 4 4 vs 4
Pork exports have been up during the past year in the US, Brazil, and Europe due to what major current event in what country?
African Swine Fever in China
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Question 5 1 vs 1
Name the following fatty acid: C16:0
Palmitic
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Question 6 2 vs 2
What does the Hunter or Minolta a* measurement describe?
redness/greenness (+=red, -=green)
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Question 7 3 vs 3
What USDA agency is responsible for ensuring that United States' commercial supply of meat, poultry, and egg products are safe, wholesome, and correctly labeled and packaged.
FSIS
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Question 8 4 vs 4
What is the name of the electrical current that is generated in the sarcolemma to initiate contraction?
Action Potential
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Question 9
What are single-level display cases commonly called?
Coffin Cases
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Question 10
What process subjects meat products to agitation and helps disrupt tissue structure and hasten distribution of cure ingredients?
Tumbling or massaging or mixing
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Question 11
What vertebrae are found in the neck of the animal?
Cervical
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Question 12
What are the 2 greatest chemical components of muscle?
water and protein
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Question 13
What is the most abundant myofibrillar protein?
myosin
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Question 14
What muscle type is voluntary, striated, and multinucleated?
Skeletal
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Question 15
What are a step by step instructions that tell how to perform a job?
SOP
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Question 16
Carboxymyoglobin is a very stable red color because the heme iron in myoglobin has a greater affinity for _____________ than oxygen.
Carbon monoxide
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Question 17
What is name of the device that is most commonly usedto incapacitate cattle in the United States?
Captive-bolt gun, Captive-bolt stunner
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Question 18
What term is used to describe the reaction to a food ingredient that causes an immune response in a person when consumed?
Allergy, Allergic Reaction, Anaphylactic
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Question 19
Where will ICoMST be held in 2021?
Poland
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Question 20
Name two primary sources and routes of microorganisms to fresh meats with particular emphasis on red meats.
Stick knife, animal hide, Gastrointestinal tract, hands of handlers, containers, handling and storage environment, and lymph nodes.
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Question 21
What common variety meat contains beef caudal vertebrae?
Oxtail
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Question 22
What pork product is the most mentioned on Facebook, Twitter, and Instagram according to research conducted by the Pork Checkoff?
Bacon
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Question 23
The negative log of the hydrogen ion concentration is commonly referred to as what?
pH
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Question 24
What is the common term for molecules that have an affinity for water?
Hydrophilic
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Question 25
What type of fatty acids are susceptible to lipid oxidation?
unsaturated fatty acids
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ROUND 4AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
What fast food company had an E. coli O157:H7 outbreak in 1993 that led to wide-spread media coverage?
Jack in the Box
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Question 2 2 vs 2
What are the four stages of bacterial growth?
Lag phase, logarithmic phase, stationary phase, death phase
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Question 3 3 vs 3
What is lanolin?
oil from wool
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Question 4 4 vs 4
What is the common name for a retort pouch that is unsealed or lost container integrity in some way, sometimes resulting in contents seeping out of the package.
Leaker
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Question 5 1 vs 1
What company acquired Cargill Meat Solutions Pork sector in 2015?
JBS USA
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Question 6 2 vs 2
Meat, poultry, and fish contain this type of iron, which is more readily absorbed than iron from plant-based foods.
Heme
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Question 7 3 vs 3
In the HACCP plan for a frankfurter, the franks are cooked to 160 degrees F. What type of hazard is being controlled with this critical control point?
Biological
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Question 8 4 vs 4
What type of amino acids cannot be made within the body and must be supplied by food?
Essential Amino Acid
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Question 9
Executives of what international meat company stepped down from their posts in 2017 amid allegations of bribery of government inspectors over tainted meat?
JBS South America (JBSSA)
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Question 10
What are all of the quality grade designations applicable to steer and heifer carcasses?
Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner
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Question 11
What kind of bacteria ferment carbohydrates and produce lactic acid lowering the pH of meat?
Lactic acid bacteria
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Question 12
Between beef, pork, lamb, and chicken, which has the highest percentage of polyunsaturated fat?
Chicken
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Question 13
Collagen as well as which connective tissue fiber contribute the most to background toughness?
Elastin
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Question 14
What is the range of NPPC Marbling Standard Scores for Pork?
1-10
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Question 15
Who is the current Treasurer of AMSA (2019-2020)?
Susan Shivas
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Question 16
What does URMIS stand for?
Uniform Retail Meat Identity Standards
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Question 17
What is the first step in the harvest inspection process?
Antemortem inspection
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Question 18
What is a yield grade attempting to predict in a beef carcass?
Percentage of boneless, closely trimmed retail cuts from the round, loin, rib and chuck.
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Question 19
In relation to trade, what is the USMCA?
US-Mexico-Canada Agreement
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Question 20
What are 3 functions of salt in processed meats?
Preservation, flavor enhancement, increased water holding capacity, and protein extraction
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Question 21
What is the most abundant fatty acid in the animal body?
Oleic
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Question 22
How many wholesale cuts does veal have?
6
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Question 23
What is the most common natural source of nitrate used in processed meats?
Celery Juice Powder
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Question 24
What parasitic infection can be caused by the consumption of insufficiently cooked pork?
Trichinosis (Trichinellosis)
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Question 25
In terms of growth, what system has priority before fat, bone, and muscle development?
Brain or nervous system
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ROUND 5AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
What is the most common method of disposal of condemned meat in the industry?
Tanking
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Question 2 2 vs 2
What color fat do grass fed cattle produce?
yellow
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Question 3 3 vs 3
What vitamin group is meat an excellent source of?
Vitamin B
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Question 4 4 vs 4
Growth promoting hormones are not approved for use in what red meat species?
Pigs
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Question 5 1 vs 1
Name 2 filler meats
Ox lips, tripe, pork stomachs, skin, snouts, lips, livers
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Question 6 2 vs 2
This step in the slaughter process of pigs immediately follows scalding and dehairing
Singe (torching)
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Question 7 3 vs 3
What causes the high tensile strength and insolubility of collagen fibers?
cross-linkage
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Question 8 4 vs 4
What are the two largest restaurant chains worldwide?
Subway & McDonalds
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Question 9
In what phase of microbial growth are organisms growing exponentially?
Log Phase
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Question 10
These structures "connect" adjacent cardiac muscle cells.
Intercalated disc
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Question 11
The US and the EU have had a decades long trade dispute regarding US Beef. The use of what substance has led to this dispute?
Beef from cattle treated with hormones
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Question 12
Name the following fatty acid: C14:0
Myristic
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Question 13
Plasma is separated from red blood cells using what process?
Centrifuge
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Question 14
In three words, what is apoptosis?
Programmed cell death
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Question 15
Traditionally this process was performed to preserve meat. Today, the practice is performed more to impart characteristic flavor and aroma.
Smoking
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Question 16
What gas is used to chemically stun hogs and poultry?
Carbon dioxide (CO2)
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Question 17
What official establishment number is reserved by the U.S. Department of Agriculture for illustrative purposes?
38
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Question 18
What is the principal hormone produced by the testes?
Testosterone
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Question 19
What is exsanguination?
Bleeding/draining of blood
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Question 20
Name a hog breed that gets a premium for its pork due to heavy marbling.
Berkshire, Mangalitsa, Duroc
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Question 21
What is the common name of the genus Meleagris?
Turkey
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Question 22
What type of HACCP hazard would bacteria be considered?
Biological
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Question 23
What are 3 examples of meats classified as high binding meats?
Bull meat, cow meat, beef chunks, boneless pork, pork shoulders, lean pork, pork trimmings (80% lean), poultry meat (w/o skin)
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Question 24
What compound causes smoke ring when barbequing meat?
Nitric Oxide
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Question 25
What type of lighting is typically used in meat retail display cases?
Fluorescent or LED
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ROUND 6AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
The U.S exports the most variety meat to what country, based on data from 2019?
Mexico
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Question 2 2 vs 2
What is the scientific name of the "twitch" or "fly shaker" muscle?
Cutaneous Trunci
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Question 3 3 vs 3
The first meats course was offered at what university in 1893?
University of Minnesota
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Question 4 4 vs 4
In 2006, this went into effect, which required food labels to disclose any of eight major food allergens within food and beverages.
Food Allergen Labeling and Consumer Protection Act (FALCPA)
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Question 5 1 vs 1
BHT and BHA are food additives that function as what to help preserve processed meats?
Antioxidants
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Question 6 2 vs 2
What is the enclosure of a product within a barrier surrounded by high gas materials called?
Modified Atmosphere Packaging (MAP)
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Question 7 3 vs 3
The Maillard Reaction involves protein and reducing sugar to produce a brown color. What is the third necessary component of this reaction?
Heat
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Question 8 4 vs 4
What is the delay time before onset of rigor mortis in Turkey?
Less than 1 hour
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Question 9
What beef byproduct has the trade/marketing name “mountain oysters”?
testicles
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Question 10
This bacterium produces the most deadly naturally-produced toxin known on Earth, but the toxin is inactivated by heat.
Clostridium botulinum
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Question 11
Raw Beef that is mechanically tenderized must have what two label components?
1. name including descriptive designation (i.e.. mechanically tenderized, blade tenderized, etc.) 2. validated cooking instructions
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Question 12
Where did the term "frankfurter" originate?
Frankfurt, Germany
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Question 13
In a HACCP plan, what phrase is used to describe a procedure followed when a deviation occurs?
Corrective Action
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Question 14
Name one of the two purposes of cereal flour within a processed meat product.
Extender and binder
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Question 15
Who establishes the requirements and regulates the compliance of nutrient content claims?
US FDA
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Question 16
Name the bone found in the retail Boston Butt roast.
Scapula
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Question 17
What is the most immediate source of energy that is mobilized for ATP resynthesis?
Phosphocreatine
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Question 18
What is the meat of a young pigeon called?
Squab
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Question 19
What is the name of a heat-stable pigment and does not undergo any further color change upon additional cooking of cured products?
Nitrosylhemochrome/ Nitrosylhemochromogen
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Question 20
What are the two general types of foodborne illness?
Infection and intoxication
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Question 21
According to the CFR, what is the correct labeling for a ham with a minimum meat PFF (protein fat free) percentage of less than 17.0?
Ham and water product—X% of weight is added ingredients.
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Question 22
During the last 1/3 of prenatal growth, what type of growth contributes the most to overall size?
Hypertrophy
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Question 23
Name the three myoglobin forms shown in the meat color triangle.
Oxymyoglobin, deoxymyoglobin, metmyoglobin
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Question 24
What water activity do most spoilage organisms require?
0.90 or greater
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Question 25
What is the broad term for any meat that is packaged in a meat processing plant and ready to be placed directly into display cases at the retail store?
Case-ready
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ROUND 7AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
What are the grades for sow carcasses?
U.S. 1, U.S. 2, U.S. 3, medium, cull
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Question 2 2 vs 2
How much fat can a hotdog contain if 20% water is added?
0.2
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Question 3 3 vs 3
What is the source of carrageenan?
Seaweed
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Question 4 4 vs 4
What is the term used to describe pork spare ribs that have had the brisket bone removed?
St. Louis Style Ribs
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Question 5 1 vs 1
In what two reservoirs is glycogen stored within the body?
Liver and Muscle
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Question 6 2 vs 2
For what reason is Brazilian beef production sometimes criticized by global entities?
Deforestation
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Question 7 3 vs 3
What were the two most common specified reasons for recalled products of meat in the year 2019 according to FSIS?
undeclared allergen, extraneous material
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Question 8 4 vs 4
The primary flavor abnormality of precooked meats is the result of what?
lipid oxidation
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Question 9
What food processing technique functions through anaerobic metabolism of sugars by acid-producing bacteria that lower the pH?
Fermentation
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Question 10
Meat from skeletal muscle typically contains some amount of smooth muscle. This smooth muscle is in the meat primarily as a component of what?
Blood vessels
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Question 11
Who are the General Co-Chairs for the 2020 ICoMST/RMC?
Steven Lonergan & Brandon Fields
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Question 12
Why is MGA fed to cattle during the finishing period?
To suppress estrous in cycling females
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Question 13
In 2016, which two marketing claims were withdrawn by USDA's Agricultural Marketing Service?
Grass-Fed and Naturally Raised
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Question 14
Moisture inhibits what flavor development reaction during the cooking process?
Maillard Reaction
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Question 15
E. coli O157:H7 is unusually tolerant to what condition?
acidic
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Question 16
Which country imports the most pork by dollar value from the USA based on data from 2019?
Japan
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Question 17
This term refers to age described by the stage of development of an animal, such as body height and weight, body composition, or onset of puberty.
Physiological age
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Question 18
What are 2 reasons barrier packaging materials are important for fresh and smoked & processed red meat?
1. Better color retention 2. prevents oxidative rancidity 3. Controls microbial growth 4. Prevents product dehydration 5. Allows aging without exposure (FRM products)
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Question 19
What class of birds produce red meat?
Ratites (Ostrich, Emu)
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Question 20
Raw Italian Sausage cannot contain more than what percent water?
0.03
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Question 21
In the National School lunch program, all breaded protein items must include what component?
Whole grain
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Question 22
What is the approximate melting point of pork backfat?
86-104 °F (any number in this range is acceptable)
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Question 23
What symbol is used to signify irradiated product?
Radura
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Question 24
What is the common name for the ligamentum nuchae?
Back Strap, Paddywhack
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Question 25
In microbiology, what is known as the inactive or dormant state of the organism, that is more resistant to heat, radiation, and chemicals compared to vegetative cells?
Spore
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ROUND 8AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
What isomer of ascorbates is used to hasten the development and stability of the cured meat color?
Erythorbates
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Question 2 2 vs 2
What does NR stand for in reference to HACCP?
Noncompliance Record
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Question 3 3 vs 3
Who is the current president and CEO of the North American Meat Institute?
Julie Anna Potts
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Question 4 4 vs 4
What hormone released by fat cells suppresses appetite and limits feed intake?
leptin
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Question 5 1 vs 1
A poultry wing flat contains what two bones?
Ulna and Radius
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Question 6 2 vs 2
What approximate percent of meat does nervous tissue make up?
Less than 1%
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Question 7 3 vs 3
What iconic packaging component did Oscar Mayer begin applying to their wiener products in 1929 to communicate quality and consistency?
Yellow Band
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Question 8 4 vs 4
What is Dixie bacon?
bacon made from cured and smoked cheeks of pork
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Question 9
What is the Brazilian cut of beef, called the sirloin cap, rump cap, or culotte in the US, which is one of the most prized cuts and is typically grilled with the fat cap still on?
Picanha (pronounced pi-kan-nhuh)
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Question 10
This USDA recognized breed is defined as having 3/8 bison genetics and 5/8 domestic bovine genetics.
Beefalo
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Question 11
What is the name of the bird that is less than 30 days of age and weighs less than 2 pounds?
Cornish Game Hen
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Question 12
What does PPIA stand for in food safety?
Poultry Products Inspection Act
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Question 13
What inspection brand is described as a hexagonal shape in green ink?
Horse meat
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Question 14
During embryonic development, muscle develops from this germ layer.
Mesoderm
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Question 15
Name two of the three 2020 Signal Service Award winners.
Rhonda Miller, Wendy Pinkerton, Paul Clayton
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Question 16
When fabricating St. Louis style spare ribs, what bone must be removed?
Sternum or brisket bone
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Question 17
20 out of 28 states in this country currently have laws banning or restricting cattle slaughter.
India
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Question 18
What is the process in which the genetic code from DNA is copied as RNA nucleotide sequences?
Transcription
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Question 19
Pork is highest in what mineral?
Zinc
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Question 20
What is the only contractile myofibrillar protein present in the H zone of the sarcomere?
Myosin
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Question 21
According to the NCBA, from what part of the chuck does the Flat Iron derive?
Shoulder clod
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Question 22
What type of muscle fibers undergo high oxidative metabolism?
Red (Type I)
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Question 23
What type of organisms grow optimally at temperatures between 20°C and 30°C, but can still grow well at lower temperatures?
Psychrotrophs
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Question 24
What color defect is associated with nitrite burn?
Greening
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Question 25
All jerky products must have an MPR of ______ or less.
0.75:1
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ROUND 9AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
A "seedy belly" is a pork belly that has been cured with some of what tissue present?
Mammary
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Question 2 2 vs 2
According to the Beef Checkoff, what muscle yields the San Antonio Steak?
Adductor
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Question 3 3 vs 3
What is the Certified Hereford Beef Program's AMS-designated specification number?
G10
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Question 4 4 vs 4
What the process of sending the sequence of a messenger RNA (mRNA) molecule to a sequence of amino acids during protein synthesis?
Translation
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Question 5 1 vs 1
What company recently purchased the major share of National Beef in 2018, giving them operations in the two largest Beef Markets?
Marfrig Global Foods
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Question 6 2 vs 2
Actinidin, an exogenous enzyme used in meat tenderization, is found in what tropical fruit?
Kiwi
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Question 7 3 vs 3
IMPS Series 800 refers to what products?
Sausage products
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Question 8 4 vs 4
What is the most common bacteria found in chicken that causes spoilage?
Pseudomonas sp.
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Question 9
What Pennsylvania Dutch meat product contains pork and cornmeal or oatmeal cooked together?
Scrapple
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Question 10
This global organization was established in 1963 by FAO and WHO, and was developed to harmonize international food standards, guidelines and codes of practice to protect the health of the consumers and ensure fair practices in the food trade.
CODEX Alimentarius Commission
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Question 11
What is the maximum 12th rib fat thickness allowed for Certified Angus Beef?
1 in
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Question 12
BHA, BHT, and propyl gallate are commercially synthetic products used to prevent what?
Lipid Oxidation
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Question 13
According to FSIS, how soon after buying or serving should perishable food be refrigerated?
Within 2 hours, (or within 1 hour if environment temperature is above 90 F)
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Question 14
What is the muscle that makes up the "Flat Iron" steak?
Infraspinatus
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Question 15
Use of the USDA Organic seal is an option when what percentage of the product is made with organic ingredients?
95% or more
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Question 16
According USDA, after how many hours of transit must animals (excluding poultry) be unloaded and allowed a 5 hour break with access to feed and water?
28 hours
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Question 17
Where is Mucina and Pepsin obtained from to treat ulcers?
Pig Stomachs
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Question 18
What is the time necessary to kill a given number of organisms at a specific temperature?
Thermal death time
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Question 19
What is the standard test for leaker packages to find which film and where the hole occurred at?
Immersion Leak Test, Immersion Test, Package Testing Vacuum Chamber
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Question 20
Prague Powder contains what percent Sodium Nitrite?
0.0625
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Question 21
Norovirus often gets attention for outbreaks on cruise ships, but those account for only about what percent of all reported norovirus outbreaks?
1 percent
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Question 22
What is found by the equation: -log[OH-] in the solution? It is the inverse of pH.
pOH
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Question 23
Topmax is a growth promotant that has been approved for what animal species?
Turkeys
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Question 24
Dr. R.W. Bray, AMSA's first president, was a distinguished meat science professor at which university?
University of Wisconsin
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Question 25
What product is obtained from blood plasma after removal of red cells, and is used to make adhesives?
Blood Albumen
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ROUND 10AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
Who is the chair of the AMSA Development Council Board of Trustees?
Wendy Pinkerton
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Question 2 2 vs 2
What is the average dressing percentage for goat carcasses?
0.45
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Question 3 3 vs 3
What does the abbreviation HPP stand for?
High Pressure Pasteurization/Processing
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Question 4 4 vs 4
Identify a time during life, or groups of people that are at greater risk for iron deficiency.
1) Infancy; 2) Periods of Rapid Growth; 3) Pre-Menopausal Females; 4) Pregnancy
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Question 5 1 vs 1
What company in 2017 removed nitrites/nitrates from all hot dog production?
Oscar Mayer
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Question 6 2 vs 2
What degree of doneness in beef has the following description: red color throughout except for a narrow reddish pink layer under the meat surface?
Very rare
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Question 7 3 vs 3
What is used to determine the total nitrogen content of a sample and uses a conversion factor of 6.25 to determine protein content for meat?
Kjeldahl Analysis, Combustion method
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Question 8 4 vs 4
What gas is often used in sterilization of spices?
Ethylene oxide
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Question 9
Which vitamin is also a steroid hormone?
Vitamin D
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Question 10
The TBARS assay measures lipid oxidation in meat. What does the acronym TBARS stand for?
Thiobarbituric acid reactive substances
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Question 11
What NCBA funded "State of the Industry" assessment has been conducted every five years since 1991?
National Beef Quality Audit
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Question 12
What is the name for North American bacon in the United Kingdom and Ireland?
Streaky bacon
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Question 13
What can be collected from calf stomachs for use in curdling milk in the cheese making process? It may also be added to the diet of infants to aid in milk digestion.
Rennet
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Question 14
What functional ingredient in meat processing is used to speed up the cure reaction and color development?
Reducing agent (Ascorbate/ Erythorbate, Cherry Powder)
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Question 15
What causes poultry carcasses to have a cooked appearance during processing, typically after picking?
Overscalding
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Question 16
What is the common pH range of mold growth?
pH 2.0 - 8.0
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Question 17
Fully cooked bacon shall not yield more than what percentage of initial weight?
40% (must have a 60% shrink)
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Question 18
This name can refer to two very different sausages. In Spain, this sausage is a fermented dry sausage seasoned with garlic and smoked paprika. In Mexico, this sausage is sold raw, is typically spicier than the Spanish sausage, and is often made with nativ
Chorizo
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Question 19
What is the IMPS series for the classes of guinea fowl?
Series P5000
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Question 20
What website hosted by NAMI provides consumers and media with the "other side of the story" in regards to animal agriculture and meat products?
Meat Mythcrushers (www.meatmythcrushers.com)
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Question 21
What is the final end product of aerobic glycolysis?
Pyruvate
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Question 22
What is the magazine in which collegiate meat judging was featured in 2019?
Sports Illustrated
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Question 23
What is released from the mitochondria and sarcoplasmic reticulum postmortem that activates calpains?
Calcium
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Question 24
What equipment is used by sausage manufacturers to remove nonedible casings from sausage products
Peelers
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Question 25
What does MST stand for in processed meats?
Mechanically separated turkey
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ROUND 11 (ORIGINAL)AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
What muscle comprises the beef inside skirt?
transversus abdominis
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Question 2 2 vs 2
What does CIP mean in regards to sanitation?
Cleaning In Place
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Question 3 3 vs 3
In order for a product to be labeled as Wagyu beef, the genetic percentage of the animal to qualify must be what percentage of Wagyu?
100% Wagyu
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Question 4 4 vs 4
Who is the 2020 award winner of the R.C. Pollock award?
John Forrest
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Question 5 1 vs 1
According to its USDA standards of identity, ground beef must be at least___________% lean.
70
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Question 6 2 vs 2
What international meeting was the predecessor to the ICoMST?
European Meeting of Meat Research Workers (EMMRW)
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Question 7 3 vs 3
What year was HACCP first presented to the public?
1971 (National Conference on Food Protection)
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Question 8 4 vs 4
During Texture Profile analysis, what is defined as the peak force during the first compression cycle?
Hardness
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Question 9
In January 2015, USDA proposed new standards for reduction of which two pathogens in ground chicken and turkey?
Salmonella and Campylobacter
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Question 10
What term describes a product that is coated with less than 30% of an edible substance, usually flour or bread crumbs?
Breaded
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Question 11
What company owns the brands Wright, Mexican Original, and Ballpark?
Tyson Foods, Inc.
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Question 12
What are the two purposes of the sarcoplasmic reticulum?
To store calcium in the muscle and release it for contraction
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Question 13
What company's CEO recently made the statement that "plant-based products are going to completely replace the animal-based products in the food world within the next 15 years. That's our mission. That transformation is inevitable."
Impossible Foods
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Question 14
What does the acronym PEDv stand for?
Porcine Epidemic Diarrhea virus
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Question 15
A gentle way to remove water from food is freeze-drying. The action of moving the water from the ice state to the vapor state is known as ____________.
Sublimation
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Question 16
In what country is the largest beef cattle production operation located?
Australia (Anna Creek Station, 6 million acres)
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Question 17
Soy protein isolate can be used up to what percentage in sausage products?
2 percent
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Question 18
What is the term for a fully mature turkey, usually under 15 months of age, of either sex, with reasonably tender meat and smooth-textured skin?
Yearling turkey
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Question 19
What is the term associated with a system composed of two immiscible liquids with one liquid dispersed as droplets within the other?
Emulsion
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Question 20
Identify an intervention commonly applied to tripe to improve color and shelf-life prior to packaging and sale.
Scalding/Bleaching
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Question 21
What does the word "Kosher" literally translate to?
"properly prepared"
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Question 22
What family of bacteria known to pass through the stomach and viable in the intestines, do Escherichia coli and Salmonella belong to?
Enterobacteriaceae
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Question 23
What food provides virtually all of vitamin B12 consumed in the diet of most Americans?
Meat
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Question 24
In what year did the Food Safety Inspection Service (FSIS) first recognize Escherichia coli O157:H7 as an adulterant in ground beef?
1994
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Question 25
Enterotoxin causes inflammation of the stomach and intestinal lining, and is a product of what facultative, non-spore forming organism?
Staphylococcus aureus
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ROUND 11 (ORIGINAL)AMSA Undergraduate Quiz Bowl
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Question 1 1 vs 1
Ammonium sanitizing rinse is used at what concentration on equipment in ppm?
200 ppm
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Question 2 2 vs 2
What does SSHC stand for in relation to meat proteins?
Salt soluble, heat coagulable
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Question 3 3 vs 3
ETEC is a major cause of infantile diarrhea in developing countries and is most frequently responsible for traveler's diarrhea. What does ETEC stand for?
Enterotoxigenic E. coli
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Question 4 4 vs 4
According to CDC, what is the 2020 Healthy People Target for E. coli O157:H7 infection rate?
0.6 cases/100,000 people
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Question 5 1 vs 1
What is the IMPS series for pork portion cuts?
Series 1400
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Question 6 2 vs 2
What is the scientific name of vitamin B-12?
Cobalamin or cyanocobalamin (synthetic)
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Question 7 3 vs 3
Name two amino acids that are most likely to be oxidized in food proteins.
CysteineMethionine
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Question 8 4 vs 4
Restriction of which vitamin has been shown to increase marbling content?
Vitamin A
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Question 9
If you wanted to continue using a previously used marinade to baste your meat while cooking, what should you do to it first to ensure food safety?
boil it
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Question 10
This bacteria has over 2500 serovars, a very high infectious dose, and is common to poultry and ground beef.
Salmonella
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Question 11
In a system used in the European Union for classifying beef carcasses, conformation classes are designated with five letters. Name them.
E U R O P
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Question 12
What type of organisms grow optimally at temperatures between 55°C and 65°C?
Thermophiles
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Question 13
What is the long, razor sharp knife used in Kosher slaughter?
Chalef
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Question 14
This type of sample is taken in such a way that each member of the population has an equal chance of being selected for the sample.
Random Sample
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Question 15
What food safety organization does GFSI stand for?
Global Food Safety Initiative
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Question 16
What is the ideal stun to stick time during harvest in a commercial plant?
Less than 10 seconds
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Question 17
Elastin contains two unique amino acids. Name one of them.
Desmosine, Isodesmosine
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Question 18
Which state was the first to sign a Fake Meat bill into law?
Missouri
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Question 19
According to AMSA sensory guidelines, what is the recommended thickness for beef steaks, pork chops and lamb chops?
2.54 cm (1 in)
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Question 20
This food borne pathogen shares a genus with the bacteria that caused the Black Death.
Yersinia entercolitica (Yersinia pestis caused the plague)
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Question 21
What is the quality grade of a beef carcass with a moderate degree of marbling from an animal under 30 months of age and A maturity overall?
High Choice
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Question 22
In the ruminant, what are the two chambers of the stomach most typically used in tripe?
Rumen and Reticulum
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Question 23
What is the primary lipid oxidation product that TBA analysis detects?
Malondialdehyde (MDA)
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Question 24
What is the process of forming the primary embryonic germ layers?
gastrulation
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Question 25
The Intercollegiate Meats Judging program started in 1926. There has been a contest every year since, except for how many years?
3