Name:_______________________________
Date:________________________________
Hour:________________________________
Worksheet
Topic # 3021
Meat Production, Grading and Tenderness
Created by: Tracey Hoffman
Source: Animal Science Biology & Technology
1. 1. About ________________ percent of beef is consumed as beef
cuts.
A. 74
B. 95
C. 86
D. 62
2. 2. The general composition of skeletal muscle, which is meat for
consumption is 70% water, ____________ % protein, 8% fat, and 1%
mineral.
3. 3. Who inspects meat for human consumption that will be sold for
interstate commerce?
4. 4. What is the difference between quality grade and yield grade?
5. 5. Name the protein that makes meat brown with exposure to air or
cooking.
6. 6. What the animal is fed directly influences tenderness of meat. TRUE
or FALSE?
7. 7. What one factor accounts for approximately 45% of the tenderness
of beef?
8. 8. Holding of beef in a cooler or refrigerator is referred to as the
_____________ period.
9. 9. _________________ is a chemical that at a certain concentrations
increases the tenderness of meat.
10. 10. Freezing rate plays a small role in tenderness. TRUE or FALSE?