8.
In accordance with the Institutional Meat Purchase Specifications, IMPS Item
No. 101 refers to the:
a. Side.
b. Forequarter.
c.
Carcass.
d. Hindquarter.
9.
The inspector locates the rolled grade and compares it with the
found
in the inspection data packet (IDP).
10.
Carcass beef maintained at
F to
F will normally exhibit excellent
condition.
11.
Normally, the product will not be more than
days old from the date of
slaughter.
12.
The critical areas of the carcass that require examination is under the
,
the neck area or
furrow the hanging
, the ball-and-socket
joint of the beef
and the exposed surface of
tissue.
13.
Of the areas listed below, which are used to determine early off-condition of the
forequarter?
a. Flank pocket, hanging tender, and skirt.
b. Flank pocket, gracilis muscle, and skirt.
c.
Flank pocket, jugular furrow, and skirt.
d. Jugular furrow, skirt, and rib eye.
14.
Weight Range C for a beef carcass as listed in the Institutional Meat Purchase
Specifications is from
to
pounds.
MD0710
3-26