round 1 - meat science

ROUND 1AMSA Undergraduate Quiz Bowl

Question 1 1 vs 1

What does ICoMST stand for?

International Congress of Meat Science and Technology

Question 2 2 vs 2

What is the minimum recommended cooking temperature (degrees F) for fresh whole muscle pork?

145

Question 3 3 vs 3

What term describes beef that has been harvested under rabbinical supervision?

Kosher

Question 4 4 vs 4

What are the three forms of water in meat?

Bound, immobilized, and free

Question 5 1 vs 1

What are the vertebrae of the loin that are located between the last rib and hip bone called?

Lumbar

Question 6 2 vs 2

What animal products contribute about 1/6th of all protein consumed by humans?

Red Meat and Poultry

Question 7 3 vs 3

What organs comprise the central nervous system?

Brain and spinal cord

Question 8 4 vs 4

Who is the AMSA Youth Programs Manager?

Rachel Adams

Question 9

What state is the top producer of cattle?

Texas

Question 10

What are the fat soluble vitamins?

A,D,E,K

Question 11

What fast food franchise has the slogan "Always fresh, never frozen?"

Wendy's

Question 12

Callipyge is a Greek word meaning what?

"Beautiful Buttocks"

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

Question 14

What is the most commonly used commercial method for freezing meat products?

Blast Freezing

Question 15

What does the abbreviation ADP stand for?

Adenosine Diphosphate

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

Question 17

This type of cholesterol has been referred to as "bad cholesterol".

LDL or vLDL

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

Question 19

What is the scientific name of the blade bone?

Scapula

Question 20

Ingredients in meat products are listed package labels in what order?

Descending order of concentration in product

Question 21

Name two methods used to preserve meat.

Freezing, thermal processing, dehydration, or irradiation

Question 22

Which major red meat livestock species has the highest myoglobin content?

Beef

Question 23

Burger King is now including this plant-based option for its popular Whopper burger.

Impossible Burger

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

Question 25

What are the two main uses for Growth promotants?

1. Increase feed efficiency 2. Aids in Muscle Growth

Question 1 1 vs 1

What carcass tissue component accrues at the greatest rate near the end of the finishing period?

fat/adipose

Question 2 2 vs 2

What are composed of three fatty acids attached to a glycerol backbone?

Triglycerides

Question 3 3 vs 3

What is the main ingredient of traditional "Foie Gras"?

Goose/Duck liver

Question 4 4 vs 4

Known as the national mammal of the United States, what is the correct name for the American Buffalo?

Bison

Question 5 1 vs 1

Name the four adipose tissue depots.

Internal, Subcutaneous, Intermuscular, Intramuscular

Question 6 2 vs 2

The sarcolemma of an individual muscle fiber is surrounded by what?

Endomysium

Question 7 3 vs 3

What is meat from aquatic creatures commonly known as?

Seafood

Question 8 4 vs 4

What edible by-product is the most nutrient dense?

Liver

Question 9

As of 2019, what is the most widely consumed meat in the world?

Pork

Question 10

What is the approximate internal temperature (degrees F) of a steak cooked to a well-done degree of doneness?

170

Question 11

How do you calculate the net meat consumption of a country?

Production plus imports minus exports

Question 12

Holding carcasses or meat at refrigeration temperatures for extended periods after initial chilling is called what?

Aging

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

Question 14

What is the purpose of an autoclave?

Sterilization

Question 15

Fermentation causes the pH of foods to ____

decrease

Question 16

What muscle type represents the bulk of the carcass weight of meat animals?

Skeletal Muscle (35% - 65%)

Question 17

What does the abbreviation RSE stand for in regard tomeat quality?

Red, Soft, and Exudative

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)

Question 19

What two carbon chain configurations around a double bond exist with regard to fatty acids?

cis or trans

Question 20

What is a group of muscle fibers joined together?

Muscle bundle, muscle fascicle

Question 21

What is the flesh of goats called (other than goat meat)?

Chevon

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

Question 23

What does the Greek prefix "myo" mean?

Muscle

Question 24

Ingredient lists in processed meats fall under whose inspection?

FSIS

Question 25

What blood vessels are cut during exsanguination?

Jugular vein and carotid artery

Question 1 1 vs 1

What term describes a lipid-hydrolyzing enzyme?

Lipase

Question 2 2 vs 2

What temperature range (degrees F) is considered the danger zone regarding the microbial safety of meat?

40 - 140

Question 3 3 vs 3

What does the acronym CFU represent in meat safety?

Colony forming unit

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

Question 5 1 vs 1

Name the following fatty acid: C16:0

Palmitic

Question 6 2 vs 2

What does the Hunter or Minolta a* measurement describe?

redness/greenness (+=red, -=green)

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

Question 8 4 vs 4

What is the name of the electrical current that is generated in the sarcolemma to initiate contraction?

Action Potential

Question 9

What are single-level display cases commonly called?

Coffin Cases

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

Question 11

What vertebrae are found in the neck of the animal?

Cervical

Question 12

What are the 2 greatest chemical components of muscle?

water and protein

Question 13

What is the most abundant myofibrillar protein?

myosin

Question 14

What muscle type is voluntary, striated, and multinucleated?

Skeletal

Question 15

What are a step by step instructions that tell how to perform a job?

SOP

Question 16

Carboxymyoglobin is a very stable red color because the heme iron in myoglobin has a greater affinity for _____________ than oxygen.

Carbon monoxide

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

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

Question 19

Where will ICoMST be held in 2021?

Poland

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.

Question 21

What common variety meat contains beef caudal vertebrae?

Oxtail

Question 22

What pork product is the most mentioned on Facebook, Twitter, and Instagram according to research conducted by the Pork Checkoff?

Bacon

Question 23

The negative log of the hydrogen ion concentration is commonly referred to as what?

pH

Question 24

What is the common term for molecules that have an affinity for water?

Hydrophilic

Question 25

What type of fatty acids are susceptible to lipid oxidation?

unsaturated fatty acids

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

Question 2 2 vs 2

What are the four stages of bacterial growth?

Lag phase, logarithmic phase, stationary phase, death phase

Question 3 3 vs 3

What is lanolin?

oil from wool

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

Question 5 1 vs 1

What company acquired Cargill Meat Solutions Pork sector in 2015?

JBS USA

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

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

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

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)

Question 10

What are all of the quality grade designations applicable to steer and heifer carcasses?

Prime, Choice, Select, Standard, Commercial, Utility, Cutter, Canner

Question 11

What kind of bacteria ferment carbohydrates and produce lactic acid lowering the pH of meat?

Lactic acid bacteria

Question 12

Between beef, pork, lamb, and chicken, which has the highest percentage of polyunsaturated fat?

Chicken

Question 13

Collagen as well as which connective tissue fiber contribute the most to background toughness?

Elastin

Question 14

What is the range of NPPC Marbling Standard Scores for Pork?

1-10

Question 15

Who is the current Treasurer of AMSA (2019-2020)?

Susan Shivas

Question 16

What does URMIS stand for?

Uniform Retail Meat Identity Standards

Question 17

What is the first step in the harvest inspection process?

Antemortem inspection

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.

Question 19

In relation to trade, what is the USMCA?

US-Mexico-Canada Agreement

Question 20

What are 3 functions of salt in processed meats?

Preservation, flavor enhancement, increased water holding capacity, and protein extraction

Question 21

What is the most abundant fatty acid in the animal body?

Oleic

Question 22

How many wholesale cuts does veal have?

6

Question 23

What is the most common natural source of nitrate used in processed meats?

Celery Juice Powder

Question 24

What parasitic infection can be caused by the consumption of insufficiently cooked pork?

Trichinosis (Trichinellosis)

Question 25

In terms of growth, what system has priority before fat, bone, and muscle development?

Brain or nervous system

Question 1 1 vs 1

What is the most common method of disposal of condemned meat in the industry?

Tanking

Question 2 2 vs 2

What color fat do grass fed cattle produce?

yellow

Question 3 3 vs 3

What vitamin group is meat an excellent source of?

Vitamin B

Question 4 4 vs 4

Growth promoting hormones are not approved for use in what red meat species?

Pigs

Question 5 1 vs 1

Name 2 filler meats

Ox lips, tripe, pork stomachs, skin, snouts, lips, livers

Question 6 2 vs 2

This step in the slaughter process of pigs immediately follows scalding and dehairing

Singe (torching)

Question 7 3 vs 3

What causes the high tensile strength and insolubility of collagen fibers?

cross-linkage

Question 8 4 vs 4

What are the two largest restaurant chains worldwide?

Subway & McDonalds

Question 9

In what phase of microbial growth are organisms growing exponentially?

Log Phase

Question 10

These structures "connect" adjacent cardiac muscle cells.

Intercalated disc

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

Question 12

Name the following fatty acid: C14:0

Myristic

Question 13

Plasma is separated from red blood cells using what process?

Centrifuge

Question 14

In three words, what is apoptosis?

Programmed cell death

Question 15

Traditionally this process was performed to preserve meat. Today, the practice is performed more to impart characteristic flavor and aroma.

Smoking

Question 16

What gas is used to chemically stun hogs and poultry?

Carbon dioxide (CO2)

Question 17

What official establishment number is reserved by the U.S. Department of Agriculture for illustrative purposes?

38

Question 18

What is the principal hormone produced by the testes?

Testosterone

Question 19

What is exsanguination?

Bleeding/draining of blood

Question 20

Name a hog breed that gets a premium for its pork due to heavy marbling.

Berkshire, Mangalitsa, Duroc

Question 21

What is the common name of the genus Meleagris?

Turkey

Question 22

What type of HACCP hazard would bacteria be considered?

Biological

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)

Question 24

What compound causes smoke ring when barbequing meat?

Nitric Oxide

Question 25

What type of lighting is typically used in meat retail display cases?

Fluorescent or LED

Question 1 1 vs 1

The U.S exports the most variety meat to what country, based on data from 2019?

Mexico

Question 2 2 vs 2

What is the scientific name of the "twitch" or "fly shaker" muscle?

Cutaneous Trunci

Question 3 3 vs 3

The first meats course was offered at what university in 1893?

University of Minnesota

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)

Question 5 1 vs 1

BHT and BHA are food additives that function as what to help preserve processed meats?

Antioxidants

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)

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

Question 8 4 vs 4

What is the delay time before onset of rigor mortis in Turkey?

Less than 1 hour

Question 9

What beef byproduct has the trade/marketing name “mountain oysters”?

testicles

Question 10

This bacterium produces the most deadly naturally-produced toxin known on Earth, but the toxin is inactivated by heat.

Clostridium botulinum

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

Question 12

Where did the term "frankfurter" originate?

Frankfurt, Germany

Question 13

In a HACCP plan, what phrase is used to describe a procedure followed when a deviation occurs?

Corrective Action

Question 14

Name one of the two purposes of cereal flour within a processed meat product.

Extender and binder

Question 15

Who establishes the requirements and regulates the compliance of nutrient content claims?

US FDA

Question 16

Name the bone found in the retail Boston Butt roast.

Scapula

Question 17

What is the most immediate source of energy that is mobilized for ATP resynthesis?

Phosphocreatine

Question 18

What is the meat of a young pigeon called?

Squab

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

Question 20

What are the two general types of foodborne illness?

Infection and intoxication

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.

Question 22

During the last 1/3 of prenatal growth, what type of growth contributes the most to overall size?

Hypertrophy

Question 23

Name the three myoglobin forms shown in the meat color triangle.

Oxymyoglobin, deoxymyoglobin, metmyoglobin

Question 24

What water activity do most spoilage organisms require?

0.90 or greater

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

Question 1 1 vs 1

What are the grades for sow carcasses?

U.S. 1, U.S. 2, U.S. 3, medium, cull

Question 2 2 vs 2

How much fat can a hotdog contain if 20% water is added?

0.2

Question 3 3 vs 3

What is the source of carrageenan?

Seaweed

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

Question 5 1 vs 1

In what two reservoirs is glycogen stored within the body?

Liver and Muscle

Question 6 2 vs 2

For what reason is Brazilian beef production sometimes criticized by global entities?

Deforestation

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

Question 8 4 vs 4

The primary flavor abnormality of precooked meats is the result of what?

lipid oxidation

Question 9

What food processing technique functions through anaerobic metabolism of sugars by acid-producing bacteria that lower the pH?

Fermentation

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

Question 11

Who are the General Co-Chairs for the 2020 ICoMST/RMC?

Steven Lonergan & Brandon Fields

Question 12

Why is MGA fed to cattle during the finishing period?

To suppress estrous in cycling females

Question 13

In 2016, which two marketing claims were withdrawn by USDA's Agricultural Marketing Service?

Grass-Fed and Naturally Raised

Question 14

Moisture inhibits what flavor development reaction during the cooking process?

Maillard Reaction

Question 15

E. coli O157:H7 is unusually tolerant to what condition?

acidic

Question 16

Which country imports the most pork by dollar value from the USA based on data from 2019?

Japan

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

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)

Question 19

What class of birds produce red meat?

Ratites (Ostrich, Emu)

Question 20

Raw Italian Sausage cannot contain more than what percent water?

0.03

Question 21

In the National School lunch program, all breaded protein items must include what component?

Whole grain

Question 22

What is the approximate melting point of pork backfat?

86-104 °F (any number in this range is acceptable)

Question 23

What symbol is used to signify irradiated product?

Radura

Question 24

What is the common name for the ligamentum nuchae?

Back Strap, Paddywhack

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

Question 1 1 vs 1

What isomer of ascorbates is used to hasten the development and stability of the cured meat color?

Erythorbates

Question 2 2 vs 2

What does NR stand for in reference to HACCP?

Noncompliance Record

Question 3 3 vs 3

Who is the current president and CEO of the North American Meat Institute?

Julie Anna Potts

Question 4 4 vs 4

What hormone released by fat cells suppresses appetite and limits feed intake?

leptin

Question 5 1 vs 1

A poultry wing flat contains what two bones?

Ulna and Radius

Question 6 2 vs 2

What approximate percent of meat does nervous tissue make up?

Less than 1%

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

Question 8 4 vs 4

What is Dixie bacon?

bacon made from cured and smoked cheeks of pork

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)

Question 10

This USDA recognized breed is defined as having 3/8 bison genetics and 5/8 domestic bovine genetics.

Beefalo

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

Question 12

What does PPIA stand for in food safety?

Poultry Products Inspection Act

Question 13

What inspection brand is described as a hexagonal shape in green ink?

Horse meat

Question 14

During embryonic development, muscle develops from this germ layer.

Mesoderm

Question 15

Name two of the three 2020 Signal Service Award winners.

Rhonda Miller, Wendy Pinkerton, Paul Clayton

Question 16

When fabricating St. Louis style spare ribs, what bone must be removed?

Sternum or brisket bone

Question 17

20 out of 28 states in this country currently have laws banning or restricting cattle slaughter.

India

Question 18

What is the process in which the genetic code from DNA is copied as RNA nucleotide sequences?

Transcription

Question 19

Pork is highest in what mineral?

Zinc

Question 20

What is the only contractile myofibrillar protein present in the H zone of the sarcomere?

Myosin

Question 21

According to the NCBA, from what part of the chuck does the Flat Iron derive?

Shoulder clod

Question 22

What type of muscle fibers undergo high oxidative metabolism?

Red (Type I)

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

Question 24

What color defect is associated with nitrite burn?

Greening

Question 25

All jerky products must have an MPR of ______ or less.

0.75:1

Question 1 1 vs 1

A "seedy belly" is a pork belly that has been cured with some of what tissue present?

Mammary

Question 2 2 vs 2

According to the Beef Checkoff, what muscle yields the San Antonio Steak?

Adductor

Question 3 3 vs 3

What is the Certified Hereford Beef Program's AMS-designated specification number?

G10

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

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

Question 6 2 vs 2

Actinidin, an exogenous enzyme used in meat tenderization, is found in what tropical fruit?

Kiwi

Question 7 3 vs 3

IMPS Series 800 refers to what products?

Sausage products

Question 8 4 vs 4

What is the most common bacteria found in chicken that causes spoilage?

Pseudomonas sp.

Question 9

What Pennsylvania Dutch meat product contains pork and cornmeal or oatmeal cooked together?

Scrapple

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

Question 11

What is the maximum 12th rib fat thickness allowed for Certified Angus Beef?

1 in

Question 12

BHA, BHT, and propyl gallate are commercially synthetic products used to prevent what?

Lipid Oxidation

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)

Question 14

What is the muscle that makes up the "Flat Iron" steak?

Infraspinatus

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

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

Question 17

Where is Mucina and Pepsin obtained from to treat ulcers?

Pig Stomachs

Question 18

What is the time necessary to kill a given number of organisms at a specific temperature?

Thermal death time

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

Question 20

Prague Powder contains what percent Sodium Nitrite?

0.0625

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

Question 22

What is found by the equation: -log[OH-] in the solution? It is the inverse of pH.

pOH

Question 23

Topmax is a growth promotant that has been approved for what animal species?

Turkeys

Question 24

Dr. R.W. Bray, AMSA's first president, was a distinguished meat science professor at which university?

University of Wisconsin

Question 25

What product is obtained from blood plasma after removal of red cells, and is used to make adhesives?

Blood Albumen

Question 1 1 vs 1

Who is the chair of the AMSA Development Council Board of Trustees?

Wendy Pinkerton

Question 2 2 vs 2

What is the average dressing percentage for goat carcasses?

0.45

Question 3 3 vs 3

What does the abbreviation HPP stand for?

High Pressure Pasteurization/Processing

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

Question 5 1 vs 1

What company in 2017 removed nitrites/nitrates from all hot dog production?

Oscar Mayer

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

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

Question 8 4 vs 4

What gas is often used in sterilization of spices?

Ethylene oxide

Question 9

Which vitamin is also a steroid hormone?

Vitamin D

Question 10

The TBARS assay measures lipid oxidation in meat. What does the acronym TBARS stand for?

Thiobarbituric acid reactive substances

Question 11

What NCBA funded "State of the Industry" assessment has been conducted every five years since 1991?

National Beef Quality Audit

Question 12

What is the name for North American bacon in the United Kingdom and Ireland?

Streaky bacon

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

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)

Question 15

What causes poultry carcasses to have a cooked appearance during processing, typically after picking?

Overscalding

Question 16

What is the common pH range of mold growth?

pH 2.0 - 8.0

Question 17

Fully cooked bacon shall not yield more than what percentage of initial weight?

40% (must have a 60% shrink)

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

Question 19

What is the IMPS series for the classes of guinea fowl?

Series P5000

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)

Question 21

What is the final end product of aerobic glycolysis?

Pyruvate

Question 22

What is the magazine in which collegiate meat judging was featured in 2019?

Sports Illustrated

Question 23

What is released from the mitochondria and sarcoplasmic reticulum postmortem that activates calpains?

Calcium

Question 24

What equipment is used by sausage manufacturers to remove nonedible casings from sausage products

Peelers

Question 25

What does MST stand for in processed meats?

Mechanically separated turkey

ROUND 11 (ORIGINAL)AMSA Undergraduate Quiz Bowl

Question 1 1 vs 1

What muscle comprises the beef inside skirt?

transversus abdominis

Question 2 2 vs 2

What does CIP mean in regards to sanitation?

Cleaning In Place

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

Question 4 4 vs 4

Who is the 2020 award winner of the R.C. Pollock award?

John Forrest

Question 5 1 vs 1

According to its USDA standards of identity, ground beef must be at least___________% lean.

70

Question 6 2 vs 2

What international meeting was the predecessor to the ICoMST?

European Meeting of Meat Research Workers (EMMRW)

Question 7 3 vs 3

What year was HACCP first presented to the public?

1971 (National Conference on Food Protection)

Question 8 4 vs 4

During Texture Profile analysis, what is defined as the peak force during the first compression cycle?

Hardness

Question 9

In January 2015, USDA proposed new standards for reduction of which two pathogens in ground chicken and turkey?

Salmonella and Campylobacter

Question 10

What term describes a product that is coated with less than 30% of an edible substance, usually flour or bread crumbs?

Breaded

Question 11

What company owns the brands Wright, Mexican Original, and Ballpark?

Tyson Foods, Inc.

Question 12

What are the two purposes of the sarcoplasmic reticulum?

To store calcium in the muscle and release it for contraction

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

Question 14

What does the acronym PEDv stand for?

Porcine Epidemic Diarrhea virus

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

Question 16

In what country is the largest beef cattle production operation located?

Australia (Anna Creek Station, 6 million acres)

Question 17

Soy protein isolate can be used up to what percentage in sausage products?

2 percent

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

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

Question 20

Identify an intervention commonly applied to tripe to improve color and shelf-life prior to packaging and sale.

Scalding/Bleaching

Question 21

What does the word "Kosher" literally translate to?

"properly prepared"

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

Question 23

What food provides virtually all of vitamin B12 consumed in the diet of most Americans?

Meat

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

Question 25

Enterotoxin causes inflammation of the stomach and intestinal lining, and is a product of what facultative, non-spore forming organism?

Staphylococcus aureus

ROUND 11 (ORIGINAL)AMSA Undergraduate Quiz Bowl

Question 1 1 vs 1

Ammonium sanitizing rinse is used at what concentration on equipment in ppm?

200 ppm

Question 2 2 vs 2

What does SSHC stand for in relation to meat proteins?

Salt soluble, heat coagulable

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

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

Question 5 1 vs 1

What is the IMPS series for pork portion cuts?

Series 1400

Question 6 2 vs 2

What is the scientific name of vitamin B-12?

Cobalamin or cyanocobalamin (synthetic)

Question 7 3 vs 3

Name two amino acids that are most likely to be oxidized in food proteins.

CysteineMethionine

Question 8 4 vs 4

Restriction of which vitamin has been shown to increase marbling content?

Vitamin A

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

Question 10

This bacteria has over 2500 serovars, a very high infectious dose, and is common to poultry and ground beef.

Salmonella

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

Question 12

What type of organisms grow optimally at temperatures between 55°C and 65°C?

Thermophiles

Question 13

What is the long, razor sharp knife used in Kosher slaughter?

Chalef

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

Question 15

What food safety organization does GFSI stand for?

Global Food Safety Initiative

Question 16

What is the ideal stun to stick time during harvest in a commercial plant?

Less than 10 seconds

Question 17

Elastin contains two unique amino acids. Name one of them.

Desmosine, Isodesmosine

Question 18

Which state was the first to sign a Fake Meat bill into law?

Missouri

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)

Question 20

This food borne pathogen shares a genus with the bacteria that caused the Black Death.

Yersinia entercolitica (Yersinia pestis caused the plague)

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

Question 22

In the ruminant, what are the two chambers of the stomach most typically used in tripe?

Rumen and Reticulum

Question 23

What is the primary lipid oxidation product that TBA analysis detects?

Malondialdehyde (MDA)

Question 24

What is the process of forming the primary embryonic germ layers?

gastrulation

Question 25

The Intercollegiate Meats Judging program started in 1926. There has been a contest every year since, except for how many years?

3

round 1 - meat science

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