2000 US Army Red Meats MD0710 Ed.200 184p(1).pdf

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U.S. ARMY MEDICAL DEPARTMENT CENTER AND SCHOOL
FORT SAM HOUSTON, TEXAS 78234-6100
RED MEATS
SUBCOURSE MD0710
EDITION 200
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DEVELOPMENT
This subcourse is approved for resident and correspondence course instruction. It
reflects the current thought of the Academy of Health Sciences and conforms to printed
Department of the Army doctrine as closely as currently possible. Development and
progress render such doctrine continuously subject to change.
ADMINISTRATION
For comments or questions regarding enrollment, student records, or shipments,
contact the Nonresident Instruction Branch at DSN 471-5877, commercial (210) 221-
5877, toll-free 1-800-344-2380; fax: 210-221-4012 or DSN 471-4012, e-mail
accp@amedd.army.mil, or write to:
COMMANDER
AMEDDC&S
ATTN MCCS HSN
2105 11TH STREET SUITE 4192
FORT SAM HOUSTON TX 78234-5064
Approved students whose enrollments remain in good standing may apply to the
Nonresident Instruction Branch for subsequent courses by telephone, letter, or e-mail.
Be sure your social security number is on all correspondence sent to the Academy of
Health Sciences.
CLARIFICATION OF TRAINING LITERATURE TERMINOLOGY
When used in this publication, words such as "he," "him," "his," and "men" are intended
to include both the masculine and feminine genders, unless specifically stated otherwise
or when obvious in context.
.
TABLE OF CONTENTS
Lesson
Paragraphs
INTRODUCTION
1
INTRODUCTION TO THE TERMINOLOGY OF RED MEATS
Section I.
Introduction
1-1--1-5
Section II.
Terms
1-6--1-14
Section III.
Wholesomeness
1-15
Section IV.
References
1-16--1-17
Exercises
2
INTRODUCTION TO BEEF
Section I.
General Knowledge
2-1--2-3
Section II.
Grading of Beef
2-4--2-5
Exercises
3
INSPECTION OF CARCASS, WHOLESALE AND
MARKET-READY CUTS OF BEEF
Section I.
Inspection of Carcass Beef
3-1--3-3
Section II.
Inspection of Wholesale and Market-Ready
Cuts of Beef
3-4—3-6
Section III.
Inspection Procedures for Meat and/or
Meat Products
3-7
Exercises
4
INSPECTION OF BEEF ROASTS AND STEAKS
Section I.
General
4-1
Section II.
Inspection of Beef Roasts and Steaks
4-2--4-4
Section III.
Determining Fat Content of Ground Beef
4-5
Exercises
5
INSPECTION OF WHOLESALE MARKET CUTS
OF PORK AND PORK LOIN ROASTS AND SLICES
Section I.
Introduction to Pork
5-1--5-6
Section II.
Inspection of Wholesale Market Cuts of Pork
and Pork Loin Roasts and Slices
5-7--5-9
Exercises
6
INSPECTION OF COOKED, CURED, AND/OR SMOKED
PRODUCTS
Section I.
Curing Meat
6-1--6-11
Section II.
Smoking Meat
6-12--6-15
Section III.
Sausage
6-16--6-22
Section IV.
Inspection of Cooked, Cured, and/or
Smoked Products
6-23
Exercises
MD0710
i
LIST OF TASKS TAUGHT
Task Number
Task Title
081-892-1042
Inspect Retail/Boxed Beef for Obvious Defects
081-892-1043
Inspect Retail/Boxed Pork for Obvious Defects
081-892-1020
Inspect Other Perishable Subsistence for Obvious Defects.
MD0710
ii

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