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Red Meats

Training Manual - Red Meats (181 Pages)

Lesson 1 - Introduction to the Terminology of Red Meats

Section I. Introduction
Origin Acceptance Inspections (Category I)
Receipt Inspections (Category II)
Surveillance Inspections (Category III)
Role of Inspectors

Section II. Terms
Directions
Major Bones
Vertebral Terms
Landmark Bones
General Terms
Carcass Terms
Body Cavity Terms
States of Refrigeration
Condition Terms

Section III. Wholesomeness
Inspection Legend

Section IV. References
Standard References
Additional References
Exercises
Solutions


Lesson 2 - Introduction to Beef

Section I. General Knowledge
Terms
Forequarter Terms
Hindquarter Terms

Section II. Grading of Beef
Sex Terms
Beef Grading
Exercises
Solutions


Lesson 3 - Inspection of Carcass, Wholesale and Market-Ready Cuts of Beef

Section I. Inspection of Carcass Beef
Identity/Quality Inspection
Condition Inspection-General

Section II. Inspection of Wholesale and Market-Ready Cuts of Beef
Identity/Quality Inspection
Condition Inspection

Section III. Inspection Procedures for Meat and/or Meat Products
Inspection Steps and Procedures
Exercises
Solutions


Lesson 4 - Inspection of Beef Roasts and Steaks

Section I. General
Terms Used in the Production of Beef Roasts and Steaks

Section II. Inspection of Beef Roasts and Steaks
Identity/Quality Inspection
Condition Inspection

Section III. Determining Fat Content of Ground Beef
Determining Fat Content (Hobart Testing)
Exercises
Solutions


Lesson 5 - Inspection of Wholesale Market Cuts of Pork and Pork Loin Roasts and Slices

Section I. Introduction to Pork
Dividing a Pork Side
Trade Terms
Terms for Ham Surfaces
Sex Terms
Quality Grades

Section II. Inspection of Wholesale Market Cuts of Pork and Pork Loin Roasts and Slices
Identity/Quality Inspection
Exercises
Solutions


Lesson 6 - Inspection of Cooked, Cured and/or Smoked Products

Section I. Curing Meat
Early Development
Current Procedures
Curing Agents
Spices
Methods of Curing
Pickle Curing
Dry-Salt Curing
Dry-Box Curing
Curing and Temperature
Curing Gains and Losses
Backpacking

Section II. Smoking Meat
The Smoking Process
Smokehouses
Smokehouse Operations
Souring and Iridescence

Section III. Sausage
Domestic Sausage
Dry Sausage
Sausage Casings
Trichinosis
Ingredients of Sausage
Abnormal Conditions

Section VI. Inspection of Cooked, Cured and/or Smoked Products
Identity/Quality Inspection
Condition Inspection
Exercises
Solutions


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