National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

Which of the following is not a reason for USDA inspection of meat?

1. To destroy unfit meat

2. To guarantee tenderness

3. To prevent use of harmful substances in meat

4. To prevent false labeling

The correct answer is: To guarantee tenderness

USDA inspection of meat is primarily focused on ensuring the safety, wholesomeness, and accurate labeling of meat products in the marketplace. While the inspection process is aimed at removing unfit meat (such as that which may be contaminated or diseased) and preventing the use of harmful substances, it does not guarantee specific qualities related to tenderness. Tenderness is largely influenced by factors such as the animal's age, breed, and how the meat is processed and cooked, rather than the inspection itself. The inspection process verifies that meat products meet health and safety standards and ensures that animals are treated humanely before slaughter. It also plays a crucial role in preventing false labeling, ensuring that consumers receive accurate information about what they are purchasing. Guarantees regarding tenderness, however, fall outside the scope of what the USDA inspection addresses. Therefore, the correct answer highlights a significant distinction in the functions of meat inspection versus quality attributes that relate to tenderness.