2. Meat Science Jeopardy

3. Jeopardy With your hosts, Mary Jo Manning, Mary Ellen Manning, and Peter Strom “Meat Science”

4. Meat Science Meat IDMeat processing Meat cookery General Meat Meat Misc. 100 300 500 700 1000 Click Here to go to Final Jeopardy

5. Name this retail cut Beef ribeye steak??

6. Name this retail cut? Lamb rib chops??

7. Name this retail cut? Pork loin roast??

8. Name this retail cut Beef Round steak ??

9. Name this retail cut Beef skirt steak??

10. What are the 8 main steps to the slaughter process? Ante mortem, stunning, bleeding, evisceration, skinning, carcass splitting, post mortem, cooler/aging ??

11. What is rigor mortis Following death, the carcass becomes hard and rigid??

12. USDA yield grades are designed to predict_________? USDA yield grades are designed to predict_________? cutability??

13. Primal cuts are also known as _________ cuts? wholesale??

14. What are 3 components of meat palatability? Tenderness, juiciness, flavor ??

15. What are 3 factors that affect meat flavor? Fat, cooking method, location of meat, aging, etc. ??

16. In meat cookery, what are the 3 main methods of heat transfer and give an example of each? Conduction, convection, and radiation ??

17. What are 4 ways to improve meat tenderness? Moist heat, cubing, pounding, and chemical salts??

18. What is shear force? How many lbs./sq. in. of force it takes to cut meat ??

19. What are 5 dry-heat methods of cooking meat? Broiling, grilling, pan frying, roasting, ??

20. If you have a 1300 lb steer and it has a dressing % of 63%, What is its HCW? 819 lbs??

21. Marbling is ______________ fat ? Intramuscular fat ??

22. What are the two types of muscles and describe them. Striated or voluntary, and smooth or involuntary??

23. Name two types of connective tissue and describe them? Collagen-white, and elastin- yellow??

24. In what pork whole sale cut, do we get the retail cut the ham? ham ??

25. Typical composition of meat is – Water =,protein=, fat =, ash=? And what nutrient varies the most? 62, 17, 20, 1, fat ? ?

26. In what pork wholesale cut do you get the retail cut bacon? Side/belly ? ?

27. A medium rare steak should be cooked to an internal temp. of ___ degrees F.? 150 ? ?

28. As an animals fat increase, its water content_________ ? decreases??

29. Live animal inspection is known as______ and carcass inspection is known as _________? Ante mortem, post mortem??

30. Final Jeopardy!! Category: “It’s what’s for dinner”

31. Determine the following beef yield grade – backfat of.7 inches, rea of 12.6, hot carcass wt. of 750, and kph% of 4.0%? 3.91??

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