ANSC 107 Exam 2 TAMU Study Guide Questions With Expert Solutions |Updated & Verified

ANSC 107 Exam 2 TAMU Study Guide Questions With Expert Solutions |Updated & Verified Government's Role in Production - to regulate producers to provide a safe, wholesome, environmentally friendly product 1906 Food Safety Regulation - Meat Inspection Act 1957 Food Safety Regulation - Federal Meat Inspection Act and Poultry Products Inspection Act What is HACCP? - Hazard Analysis and Critical Control Points systematic preventative approach to food safety that identifies physical, chemical, and biological hazards in production processes 7 principles of HACCP - 1) conduct a hazard analysis 2) identify critical control points 3) establish critical limits 4) establish ccp monitoring requirements 5) establish corrective actions 6) establish procedures for ensuring HACCP system is working 7) carry out procedures After death, glycogen becomes ________ - lactic acid Lactic acid causes meat to become ______ - lighter Hemoglobin - transports oxygen from lungs to muscles Myoglobin - stores oxygen