Lesson 1. Introduction to the Terminology of Red Meats - Red Meats
Section I. Introduction - Red Meats
Receipt Inspections (Category II) - Red Meats
Figure 1-1. Directional planes of an animal. - Red Meats
Major Bones - Red Meats
Figure 1-2. Beef skeleton. - Red Meats
Vertebral Terms - Red Meats
Landmark Bones - Red Meats
General Terms - Red Meats
Body Cavity Terms - Red Meats
States of Refrigeration - Red Meats
Condition Terms - Red Meats
Off-Condition Examples - Red Meats
Abnormal texture - Red Meats
Surface fat discoloration is an unacceptable condition. - Red Meats
Section III. Wholesomeness - Red Meats
Section IV. References - Red Meats
Additional References - Red Meats
Exercises - Red Meats - MD07100025
Exercises (cont) - Red Meats - MD07100026
Exercises (cont) - Red Meats - MD07100027
Exercises (cont) - Red Meats - MD07100028
Exercises (cont) - Red Meats - MD07100029
Exercises (cont) - Red Meats - MD07100030
Exercises (cont) - Red Meats - MD07100031
Exercises (cont) - Red Meats - MD07100032
Solutions to Exercises - Red Meats - MD07100033
Solutions to Exercises (cont) - Red Meats - MD07100034
Solutions to Exercises (cont) - Red Meats - MD07100035
Solutions to Exercises (cont) - Red Meats - MD07100036
Lesson 2. Introduction to Beef. - Red Meats
Section I. General Knowledge - Red Meats
Forequarter Terms - Red Meats
Section II. Grading of Beef - Red Meats
Four Factors for Sex Determination - Red Meats
Beef Grading - Red Meats
Factors considered. - Red Meats
Figure 2-1 Quality grade - Red Meats
Figure 2-2. Yield grade. - Red Meats
Exercises - Red Meats - MD07100046
Exercises (cont) - Red Meats - MD07100047
Exercises (cont) - Red Meats - MD07100048
Exercises (cont) - Red Meats - MD07100049
Exercises (cont) - Red Meats - MD07100050
Exercises (cont) - Red Meats - MD07100051
Exercises (cont) - Red Meats - MD07100052
Exercises (cont) - Red Meats - MD07100053
Exercises (cont) - Red Meats - MD07100054
Solutions to Exercises - Red Meats - MD07100055
Solutions to Exercises (cont) - Red Meats - MD07100056
Solutions to Exercises (cont) - Red Meats - MD07100057
Lesson 3. Inspection of Carcass, Wholesale and Market-Ready Cuts of Beef. - Red Meats
Section I. Inspection of Carcass Beef - Red Meats
Identity of Product - Red Meats - MD07100060
Determination of Sex Category - Red Meats
Condition Inspection - General - Red Meats
Section II. Inspection of Wholesale and Market-Ready Cuts of Beef - Red Meats
Figure 3-1. Standard wholesale cuts of beef. - Red Meats
Figure 3-2. Separation of rib from loin, showing cut (above) and IMPS No. 102 (below) - Red Meats
Figure 3-3. Separation of square-cut chuck from rib, showing cut (above) and IMPS No.113 (below). - Red Meats
Figure 3-4. Separation of brisket from chuck, showing cut (above) and IMPS No. 117 and No. 118 (below). - Red Meats
Figure 3-5. Separation of short plate from ribs, showing cut (above) and IMPS No. 103 and 121 (below). - Red Meats
Figure 3-6. Separation of loin from ribs, showing cut (above) and IMPS No. 155 (below). - Red Meats
Figure 3-7. Separation of full loin from round, showing where the cut is made and IMPS No. 158, No. 172, and No. 193. - Red Meats
Figure 3-8. Separation of round from full loin, showing cut (above) and IMPS numbers 158, No. 160, and No. 164 - Red Meats
Figure 3-9. Separation of short loin from loin end (sirloin), showing cut (above) and IMPS No. 172, No. 173, and No. 181. - Red Meats
Identity/Qualtiy Inspection - Red Meats
Cuts from the forequarter. - Red Meats
Cuts from the Hindquarter. - Red Meats
Cuts from the Hindquarter (Cont) - Red Meats
Condition Inspection - Red Meats - MD07100077
Section III. Inspection Procedures for Meat and/or Meat Products - Red Meats
Inspection Steps and Procedures - Red Meats
Inspection Steps and Procedures (cont) - Red Meats - MD07100080
Inspection Steps and Procedures (cont) - Red Meats - MD07100081
Exercises - Red Meats - MD07100082
Exercises (cont) - Red Meats - MD07100083
Exercises (cont) - Red Meats - MD07100084
Exercises (cont) - Red Meats - MD07100085
Exercises (cont) - Red Meats - MD07100086
Exercises (cont) - Red Meats - MD07100087
Exercises (cont) - Red Meats - MD07100088
Exercises (cont) - Red Meats - MD07100089
Exercises (cont) - Red Meats - MD07100090
Exercises (cont) - Red Meats - MD07100091
Solutions to Exercises - Red Meats - MD07100092
Solutions to Exercises (cont) - Red Meats - MD07100093
Solutions to Exercises (cont) - Red Meats - MD07100094
Lesson 4. Inspection of Beef Roasts and Steaks. - Red Meats
Section I. General - Red Meats
Section II. Inspection of Beef Roasts and Steaks - Red Meats
Identity/Quality Inspection - Red Meats
Institutional Meat Purchase Specifications Item Number 116A - Red Meats
Figure 4-1. Location of roasts and steaks. - Red Meats
Institutional Meat Purchase Specifications Item Number 184 - Red Meats
Condition Inspection - Red Meats - MD07100102
Section III. Determining Fat Content of Ground Beef - Red Meats
Prepare machine for use. - Red Meats
Prepare final sample - Red Meats
Figure 4-3. Measuring device of fat percentage indicator. - Red Meats
Exercises - Red Meats - MD07100107
Exercises (cont) - Red Meats - MD07100108
Exercises (cont) - Red Meats - MD07100109
Exercises (cont) - Red Meats - MD07100110
Exercises (cont) - Red Meats - MD07100111
Exercises (cont) - Red Meats - MD07100112
Exercises (cont) - Red Meats - MD07100113
Exercises (cont) - Red Meats - MD07100114
Exercises (cont) - Red Meats - MD07100115
Exercises (cont) - Red Meats - MD07100116
Solutions to Exercises - Red Meats - MD07100117
Solutions to Exercises (cont) - Red Meats - MD07100118
Solutions to Exercises (cont) - Red Meats - MD07100119
Lesson 5. Inspection of Wholesale Market Cuts of Pork and Pork Loin Roasts and Slices. - Red Meats
Section I. Introduction to Pork - Red Meats
Figure 5-1. Pork cuts. - Red Meats
Figure 5-2. Breakdown of the pork shoulder. - Red Meats
Trade Terms - Red Meats
Terms for Ham Surfaces - Red Meats
Quality Grades - Red Meats
Section II. Inspection of Wholesale Market Cuts of Pork and Pork Loin Roasts and Slices - Red Meats
Material Requirements. - Red Meats
Identity of Product - Red Meats - MD07100129
Institutional Meat Purchase Specifications Item Number 401A - Red Meats
Institutional Meat Purchase Specifications Item Number 405 - Red Meats - MD07100131
Text Institutional Meat Purchase Specifications Item Number 411 - Red Meats
Institutional Meat Purchase Specifications Item Number 405 - Red Meats - MD07100133
Determine Age at Delivery. - Red Meats
Exercises - Red Meats - MD07100135
Exercises (cont) - Red Meats - MD07100136
Exercises (cont) - Red Meats - MD07100137
Exercises (cont) - Red Meats - MD07100138
Exercises (cont) - Red Meats - MD07100139
Exercises (cont) - Red Meats - MD07100140
Exercises (cont) - Red Meats - MD07100141
Exercises (cont) - Red Meats - MD07100142
Exercises (cont) - Red Meats - MD07100143
Exercises (cont) - Red Meats - MD07100144
Exercises (cont) - Red Meats - MD07100145
Exercises (cont) - Red Meats - MD07100146
Exercises (cont) - Red Meats - MD07100147
Exercises (cont) - Red Meats - MD07100148
Solutions to Exercises - Red Meats - MD07100149
Solutions to Exercises (cont) - Red Meats - MD07100150
Solutions to Exercises (cont) - Red Meats - MD07100151
Solutions to Exercises (cont) - Red Meats - MD07100152
Lesson 6. Inspection of Cooked, Cured, and/or Smoked Products - Red Meats
Section I. Curing Meat - Red Meats
Current Procedures - Red Meats
Curing Agents - Red Meats
Methods of Curing - Red Meats
Dry-salt curing - Red Meats
Curing and Temperature - Red Meats
Section II. Smoking Meat - Red Meats
Smokehouse Operations - Red Meats
Souring and Iridescence - Red Meats
Section III. Sausage - Red Meats
Dry Sausage - Red Meats
Trichinosis - Red Meats
Table 6-1. Freezing pork products. - Red Meats
Abnormal Conditions - Red Meats
Internal Defects. - Red Meats
Section IV. Inspection of Cooked, Cured, and/or Smoked Products - Red Meats
Condition Inspection - Red Meats - MD07100170
Exercises - Red Meats - MD07100171
Exercises (cont) - Red Meats - MD07100172
Exercises (cont) - Red Meats - MD07100173
Exercises (cont) - Red Meats - MD07100174
Exercises (cont) - Red Meats - MD07100175
Exercises (cont) - Red Meats - MD07100176
Exercises (cont) - Red Meats - MD07100177
Exercises (cont) - Red Meats - MD07100178
Exercises (cont) - Red Meats - MD07100179
Exercises (cont) - Red Meats - MD07100180
Solutions to Exercises - Red Meats - MD07100181
Solutions to Exercises (cont) - Red Meats - MD07100182
Solutions to Exercises (cont) - Red Meats - MD07100183
Red Meats
Section I. Introduction - Red Meats
Receipt Inspections (Category II) - Red Meats
Figure 1-1. Directional planes of an animal. - Red Meats
Major Bones - Red Meats
Figure 1-2. Beef skeleton. - Red Meats
Vertebral Terms - Red Meats
Landmark Bones - Red Meats
General Terms - Red Meats
Body Cavity Terms - Red Meats
States of Refrigeration - Red Meats
Condition Terms - Red Meats
Off-Condition Examples - Red Meats
Abnormal texture - Red Meats
Surface fat discoloration is an unacceptable condition. - Red Meats
Section III. Wholesomeness - Red Meats
Section IV. References - Red Meats
Additional References - Red Meats
Exercises - Red Meats - MD07100025
Exercises (cont) - Red Meats - MD07100026
Exercises (cont) - Red Meats - MD07100027
Exercises (cont) - Red Meats - MD07100028
Exercises (cont) - Red Meats - MD07100029
Exercises (cont) - Red Meats - MD07100030
Exercises (cont) - Red Meats - MD07100031
Exercises (cont) - Red Meats - MD07100032
Solutions to Exercises - Red Meats - MD07100033
Solutions to Exercises (cont) - Red Meats - MD07100034
Solutions to Exercises (cont) - Red Meats - MD07100035
Solutions to Exercises (cont) - Red Meats - MD07100036
Lesson 2. Introduction to Beef. - Red Meats
Section I. General Knowledge - Red Meats
Forequarter Terms - Red Meats
Section II. Grading of Beef - Red Meats
Four Factors for Sex Determination - Red Meats
Beef Grading - Red Meats
Factors considered. - Red Meats
Figure 2-1 Quality grade - Red Meats
Figure 2-2. Yield grade. - Red Meats
Exercises - Red Meats - MD07100046
Exercises (cont) - Red Meats - MD07100047
Exercises (cont) - Red Meats - MD07100048
Exercises (cont) - Red Meats - MD07100049
Exercises (cont) - Red Meats - MD07100050
Exercises (cont) - Red Meats - MD07100051
Exercises (cont) - Red Meats - MD07100052
Exercises (cont) - Red Meats - MD07100053
Exercises (cont) - Red Meats - MD07100054
Solutions to Exercises - Red Meats - MD07100055
Solutions to Exercises (cont) - Red Meats - MD07100056
Solutions to Exercises (cont) - Red Meats - MD07100057
Lesson 3. Inspection of Carcass, Wholesale and Market-Ready Cuts of Beef. - Red Meats
Section I. Inspection of Carcass Beef - Red Meats
Identity of Product - Red Meats - MD07100060
Determination of Sex Category - Red Meats
Condition Inspection - General - Red Meats
Section II. Inspection of Wholesale and Market-Ready Cuts of Beef - Red Meats
Figure 3-1. Standard wholesale cuts of beef. - Red Meats
Figure 3-2. Separation of rib from loin, showing cut (above) and IMPS No. 102 (below) - Red Meats
Figure 3-3. Separation of square-cut chuck from rib, showing cut (above) and IMPS No.113 (below). - Red Meats
Figure 3-4. Separation of brisket from chuck, showing cut (above) and IMPS No. 117 and No. 118 (below). - Red Meats
Figure 3-5. Separation of short plate from ribs, showing cut (above) and IMPS No. 103 and 121 (below). - Red Meats
Figure 3-6. Separation of loin from ribs, showing cut (above) and IMPS No. 155 (below). - Red Meats
Figure 3-7. Separation of full loin from round, showing where the cut is made and IMPS No. 158, No. 172, and No. 193. - Red Meats
Figure 3-8. Separation of round from full loin, showing cut (above) and IMPS numbers 158, No. 160, and No. 164 - Red Meats
Figure 3-9. Separation of short loin from loin end (sirloin), showing cut (above) and IMPS No. 172, No. 173, and No. 181. - Red Meats
Identity/Qualtiy Inspection - Red Meats
Cuts from the forequarter. - Red Meats
Cuts from the Hindquarter. - Red Meats
Cuts from the Hindquarter (Cont) - Red Meats
Condition Inspection - Red Meats - MD07100077
Section III. Inspection Procedures for Meat and/or Meat Products - Red Meats
Inspection Steps and Procedures - Red Meats
Inspection Steps and Procedures (cont) - Red Meats - MD07100080
Inspection Steps and Procedures (cont) - Red Meats - MD07100081
Exercises - Red Meats - MD07100082
Exercises (cont) - Red Meats - MD07100083
Exercises (cont) - Red Meats - MD07100084
Exercises (cont) - Red Meats - MD07100085
Exercises (cont) - Red Meats - MD07100086
Exercises (cont) - Red Meats - MD07100087
Exercises (cont) - Red Meats - MD07100088
Exercises (cont) - Red Meats - MD07100089
Exercises (cont) - Red Meats - MD07100090
Exercises (cont) - Red Meats - MD07100091
Solutions to Exercises - Red Meats - MD07100092
Solutions to Exercises (cont) - Red Meats - MD07100093
Solutions to Exercises (cont) - Red Meats - MD07100094
Lesson 4. Inspection of Beef Roasts and Steaks. - Red Meats
Section I. General - Red Meats
Section II. Inspection of Beef Roasts and Steaks - Red Meats
Identity/Quality Inspection - Red Meats
Institutional Meat Purchase Specifications Item Number 116A - Red Meats
Figure 4-1. Location of roasts and steaks. - Red Meats
Institutional Meat Purchase Specifications Item Number 184 - Red Meats
Condition Inspection - Red Meats - MD07100102
Section III. Determining Fat Content of Ground Beef - Red Meats
Prepare machine for use. - Red Meats
Prepare final sample - Red Meats
Figure 4-3. Measuring device of fat percentage indicator. - Red Meats
Exercises - Red Meats - MD07100107
Exercises (cont) - Red Meats - MD07100108
Exercises (cont) - Red Meats - MD07100109
Exercises (cont) - Red Meats - MD07100110
Exercises (cont) - Red Meats - MD07100111
Exercises (cont) - Red Meats - MD07100112
Exercises (cont) - Red Meats - MD07100113
Exercises (cont) - Red Meats - MD07100114
Exercises (cont) - Red Meats - MD07100115
Exercises (cont) - Red Meats - MD07100116
Solutions to Exercises - Red Meats - MD07100117
Solutions to Exercises (cont) - Red Meats - MD07100118
Solutions to Exercises (cont) - Red Meats - MD07100119
Lesson 5. Inspection of Wholesale Market Cuts of Pork and Pork Loin Roasts and Slices. - Red Meats
Section I. Introduction to Pork - Red Meats
Figure 5-1. Pork cuts. - Red Meats
Figure 5-2. Breakdown of the pork shoulder. - Red Meats
Trade Terms - Red Meats
Terms for Ham Surfaces - Red Meats
Quality Grades - Red Meats
Section II. Inspection of Wholesale Market Cuts of Pork and Pork Loin Roasts and Slices - Red Meats
Material Requirements. - Red Meats
Identity of Product - Red Meats - MD07100129
Institutional Meat Purchase Specifications Item Number 401A - Red Meats
Institutional Meat Purchase Specifications Item Number 405 - Red Meats - MD07100131
Text Institutional Meat Purchase Specifications Item Number 411 - Red Meats
Institutional Meat Purchase Specifications Item Number 405 - Red Meats - MD07100133
Determine Age at Delivery. - Red Meats
Exercises - Red Meats - MD07100135
Exercises (cont) - Red Meats - MD07100136
Exercises (cont) - Red Meats - MD07100137
Exercises (cont) - Red Meats - MD07100138
Exercises (cont) - Red Meats - MD07100139
Exercises (cont) - Red Meats - MD07100140
Exercises (cont) - Red Meats - MD07100141
Exercises (cont) - Red Meats - MD07100142
Exercises (cont) - Red Meats - MD07100143
Exercises (cont) - Red Meats - MD07100144
Exercises (cont) - Red Meats - MD07100145
Exercises (cont) - Red Meats - MD07100146
Exercises (cont) - Red Meats - MD07100147
Exercises (cont) - Red Meats - MD07100148
Solutions to Exercises - Red Meats - MD07100149
Solutions to Exercises (cont) - Red Meats - MD07100150
Solutions to Exercises (cont) - Red Meats - MD07100151
Solutions to Exercises (cont) - Red Meats - MD07100152
Lesson 6. Inspection of Cooked, Cured, and/or Smoked Products - Red Meats
Section I. Curing Meat - Red Meats
Current Procedures - Red Meats
Curing Agents - Red Meats
Methods of Curing - Red Meats
Dry-salt curing - Red Meats
Curing and Temperature - Red Meats
Section II. Smoking Meat - Red Meats
Smokehouse Operations - Red Meats
Souring and Iridescence - Red Meats
Section III. Sausage - Red Meats
Dry Sausage - Red Meats
Trichinosis - Red Meats
Table 6-1. Freezing pork products. - Red Meats
Abnormal Conditions - Red Meats
Internal Defects. - Red Meats
Section IV. Inspection of Cooked, Cured, and/or Smoked Products - Red Meats
Condition Inspection - Red Meats - MD07100170
Exercises - Red Meats - MD07100171
Exercises (cont) - Red Meats - MD07100172
Exercises (cont) - Red Meats - MD07100173
Exercises (cont) - Red Meats - MD07100174
Exercises (cont) - Red Meats - MD07100175
Exercises (cont) - Red Meats - MD07100176
Exercises (cont) - Red Meats - MD07100177
Exercises (cont) - Red Meats - MD07100178
Exercises (cont) - Red Meats - MD07100179
Exercises (cont) - Red Meats - MD07100180
Solutions to Exercises - Red Meats - MD07100181
Solutions to Exercises (cont) - Red Meats - MD07100182
Solutions to Exercises (cont) - Red Meats - MD07100183
Red Meats
