Meat Science CDE

Members are able to view meat from the eyes of a USDA inspector during which contest?

• Poultry

• Livestock Evaluation

• Milk Quality

• Meats Evaluation

What is the primary focus of Meat Science CDE?

• Animal genetics

• Meat processing and quality

• Dairy production

• Crop management

Which of the following is a key component in evaluating meat quality?

• Color

• Height

• Leaf size

• Root depth

What is the role of a USDA inspector in meat science?

• To inspect crop yields

• To evaluate meat safety and quality

• To manage livestock breeding

• To oversee dairy production

Which scientific concept is crucial for understanding meat tenderness?

• Photosynthesis

• Enzyme activity

• Evaporation

• Magnetism

What is the significance of marbling in meat?

• Increases toughness

• Enhances flavor and juiciness

• Reduces nutritional value

• Causes spoilage

Which of the following is a method used to assess meat quality?

• Titration

• Microscopy

• Sensory evaluation

• Chromatography

What is the impact of aging on meat?

• Increases toughness

• Improves tenderness and flavor

• Reduces nutritional content

• Causes discoloration

Which type of muscle fiber is associated with tender meat?

• Fast-twitch

• Slow-twitch

• Intermediate-twitch

• None of the above

What is the purpose of meat curing?

• To increase water content

• To preserve and flavor the meat

• To enhance color

• To reduce fat content