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ANEQ 470

This class was created by Brainscape user Quentin Marbello. Visit their profile to learn more about the creator.

By: Quentin Marbello
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Decks in this class (18)

Structure of the Beef Industry
What are the top 5 cattle countries,
What is the relationship between ...,
Who is the 1 global beef producer
4  cards
Pork Production
Why is pork production concentrat...,
Why do pork numbers fluctuate so ...,
Why was there in influx in pork p...
14  cards
U.S Sheep/Lamb/Wool Industry
What factors influence eating sat...,
What is the lamb industry product...,
Lamb is a trendy food
27  cards
Poultry (Pilgrim's)
What are the top 2 poultry producers,
Size of bird matters,
What are pilgrim s values
12  cards
Live Animal Procurement and Value Discovery (Cattle)
What is essential in value discovery,
What has happened to total negoti...,
What is formula value
9  cards
Hog Procurement (Smithfield)
Where are smithfields largest far...,
Harvest plants,
How many companies do they have
23  cards
Managing Quality in Primary Processing
What is primary processing,
What is quality,
Iso
34  cards
Value determination
Clarification,
Usda ams,
Ams is pay by who
18  cards
Beef Carcass Evaluation (Derek Vote)
What is the purpose of us beef ca...,
What is a yield grade,
What do quality grades measure
24  cards
Meat Packaging
Why is packaging important,
T f utilization of correct packag...,
What is active packaging
11  cards
Exam 3: HACCP and Food Safety
What are food safety concerns,
What ae product safety handling b...,
What does quality control during ...
19  cards
Exam 3: Meat Science in Adding Value to Primary Beef Operations (Scott Howard)
What are cattle procurement systems,
What are some ways you can add va...,
What
13  cards
Exam 3: Global Trade (Philip Seng)
What is trade,
What is globalization,
What are the different eras of gl...
8  cards
Exam 3: Fresh Meat Processing
What is meat,
What is the definition of fresh,
What is minimal processing
20  cards
Exam 3: Meat Palatability
What is a high quality eating exp...,
Why is tenderness important in hi...,
What influences tenderness
22  cards
Exam 3: Lab
What are the 3 parts of a 3 part ...,
What are the steps in a single pa...,
What are the steps in a double pa...
3  cards
Exam 4: Labeling of Meat Products
What does cfr stand for,
What are 8 required elements of a...,
What is the definition of meat
6  cards
Exam 4: Branding and "Certification" of Meat Products
What are the 8 required features ...,
What s the difference between a h...,
What is a processing aid
9  cards

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ANEQ 470

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