Red Meats MD0710

✍ Scribed by US Army medical department

• Publisher: US Army medical department
• Year: 2006
• Tongue: English
• Leaves: 183
• Series: US Army medical course
• Edition: 200
• Category: Library

✦ Table of Contents

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