Red Meats MD0710

DEVELOPMENT
ADMINISTRATION
TABLE OF CONTENTS
INTRODUCTION
LESSON 1
	SECTION I. INTRODUCTION
		1-1. GENERAL
		1-2. ORIGIN ACCEPTANCE INSPECTIONS (CATEGORY I)
		1-3. RECEIPT INSPECTIONS (CATEGORY II)
		1-4. SURVEILLANCE INSPECTIONS (CATEGORY III)
		1-5. ROLE OF INSPECTORS
	Section II. TERMS
		1-6. DIRECTIONS
		1-7. MAJOR BONES
		1-8. VERTEBRAL TERMS
		1-9. LANDMARK BONES
		1-10. GENERAL TERMS
		1-11. CARCASS TERMS
		1-12. BODY CAVITY TERMS
		1-13. STATES OF REFRIGERATION
		1-14. CONDITION TERMS
	Section III. WHOLESOMENESS
		1-15. INSPECTION LEGEND
	Section IV. REFERENCES
		1-16. STANDARD REFERENCES
		1-17. ADDITIONAL REFERENCES
	EXERCISES
	SOLUTIONS
LESSON 2
	Section I. GENERAL KNOWLEDGE
		2-1. TERMS
		2-2. FOREQUARTER TERMS
		2-3. HINDQUARTER TERMS
	Section II. GRADING OF BEEF
		2-4. SEX TERMS
		2-5. BEEF GRADING
		EXERCISES
		SOLUTIONS
LESSON 3
	Section I. INSPECTION OF CARCASS BEEF
		3-1. GENERAL
		3-2. IDENTITY/QUALITY INSPECTION
		3-3. CONDITION INSPECTION-GENERAL
	Section II. INSPECTION OF WHOLESALE AND MARKET-READY CUTS OF BEEF
		3-4. GENERAL
		3-5. IDENTITY/QUALITY INSPECTION
		3-6. CONDITION INSPECTION
	Section III. INSPECTION PROCEDURES FOR MEAT AND/OR MEAT PRODUCTS
		3-7. INSPECTION STEPS AND PROCEDURES
	EXERCISES
	SOLUTIONS
LESSON 4
	Section I. GENERAL
		4-1. TERMS USED IN THE PRODUCTION OF BEEF ROASTS AND STEAKS
	Section II INSPECTION OF BEEF ROASTS AND STEAKS
		4-2. GENERAL
		4-3. IDENTITY/QUALITY INSPECTION
		4-4. CONDITION INSPECTION
	Section III. DETERMINING FAT CONTENT OF GROUND BEEF
		4-5. DETERMINING FAT CONTENT (HOBART TESTING)
		EXERCISES
		SOLUTIONS
LESSON 5
	Section I. INTRODUCTION TO PORK
		5-1. GENERAL
		5-2. DIVIDING A PORK SIDE
		5-3. TRADE TERMS
		5-4. TERMS FOR HAM SURFACES
		5-5. SEX TERMS
		5-6. QUALITY GRADES
	Section II. INSPECTION OF WHOLESALE MARKET CUTS OF PORKAND PORK LOIN ROASTS AND SLICES
		5-7. GENERAL
		5-8. IDENTITY/QUALITY INSPECTION
	EXERCISES
	SOLUTIONS
LESSON 6
	Section I. CURING MEAT
		6-1. EARLY DEVELOPMENT
		6-2. CURRENT PROCEDURES
		6-3. CURING AGENTS
		6-4. SPICES
		6-5. METHODS OF CURING
		6-6. PICKLE CURING
		6-7. DRY-SALT CURING
		6-8. DRY-BOX CURING
		6-9. CURING AND TEMPERATURE
		6-10. CURING GAINS AND LOSSES
		6-11. BACKPACKING
	Section II. SMOKING MEAT
		6-12. THE SMOKING PROCESS
		6-13. SMOKEHOUSES
		6-14. SMOKEHOUSE OPERATIONS
		6-15. SOURING AND IRIDESCENCE
	Section III. SAUSAGE
		6-16. INTRODUCTION
		6-17. DOMESTIC SAUSAGE
		6-18. DRY SAUSAGE
		6-19. SAUSAGE CASINGS
		6-20. TRICHINOSIS
		6-21. INGREDIENTS OF SAUSAGE
		6-22. ABNORMAL CONDITIONS
	Section VI. INSPECTION OF COOKED, CURED, AND/OR SMOKED PRODUCTS
		6-23. GENERAL
		6-24. IDENTITY/QUALITY INSPECTION
		6-25. CONDITION INSPECTION
	EXERCISES
	SOLUTIONS