- Study guides, Class notes & Summaries

percentage of the animal's live weight represented by the carcass dressing percentage dressing percentage equation (hot carcass weight/live weight) x 100 dressing percentage is affected by: fill, finish, muscling, sex, type, hide weight DP of beef 62-64% DP of pork 72-74% DP of lamb 50-55% what is cooler shrink percentage of the carcass's weight lost in the chilling process cooler shrink equation 100*(hot carcass wt - cold carcass wt)/hot carcass wt cooler shrinkage is affected by ...

This is the period of time between packaging of a product and its end use when product properties remain acceptable to the product user shelf life Shelf life is not always an indication of safety, but is an indication of ________ spoilage _________ control during processing, harvest, and storage is key to extended shelf-life quality _______ microbial populations at time of storage means there will be a longer shelf-life low Meat should be stored at ____ degrees farenheit. It should be kept...

What is the largest difference between the eating quality of grain and grass-fed beef? - ️️Flavor What is the "temperature danger zone" that meat products should not remain in for more than 2 hours? - ️️40-140 F You look at two packages of ground beef in your refrigerator. One was purchased last week and is brown in color. The other is bright red and was purchased yesterday. What information about the bacteria populations can you conclude? - ️️The brown meat has a greate...

Fresh cuts of meat that are oxygen permeable are considered shelf stable for ____- ____ days in a refrigerator - ️️5-7 Subprimals that are vacuum packaged are considered safe to eat for ______ days in a refrigerator - ️️up to 45 Cured meats that are vacuum packaged are considered safe to eat for ______-_____ days in a refrigerator - ️️90-120 Under ideal home refrigeration conditions, meat should be consumed within ____ days of purchase unless they are vacuum packaged - ️️4...