Animal products quiz 5

What is fiber?

wool, mohair, cashmere, fur, pelts, silk

Hair

cattle, pigs, horses, dairy goats

wool

sheep

fur

mink, non-angora rabbits

mohair

angora goats

silk

worm larve

Felting

intermingling of wool fibers, makes good properties for fabrics but also causes shrinkage when wet

crimp

waves, caused by the presence of hard and soft cellular material in the cortex

Kemp

large fibers that lack crimp, do not have solid inner core, low quality fleece

Lanolin

wool grease, secreted from sebaceous gland

Staple

length of lock of shorn wool

fineness/corseness

diameter of wool

Hank

560 yards long

Fineness and coarseness depends on

cortex and medulla

Bold

huge wave pattern

Intermediate

medium wave pattern

Dim

small wave pattern

Market grades

36-80s (spinning count)

62-80s

fine (USDA blood system), merino, rambouillet, southdown)

48-62s

1/4-1/2 blood, corriedale, columbia, suffolk, dorset

36-48s

common and braid (course wool), romney and lincoln

Skirting the fleece

keeping entire wool in tact, keep all strains separate, make necessary cast lines, remove skin pieces

Undesirable fleece

not used for fine garments or textiles, dark wool, chaffy or burry, cotted

cross sections of fibers from major wool grades

texture softer, different visual appearance

processing steps of wool

scouring (washing, removing grease), carding (align fibers), coloring, spinning/twisting, fabric formation, knit wear

Recommended servings

vegetables 5, fruits 4, grains 6, diary 3, poultry/meat/egg 8-9 per week, fish and seafood 2-3 per week, nuts 5 per week, fats and oils 3

Proteins

made of amino acids, 97% digestible

Fat

2.25 x more energy per unit weight than carbohydrates and protein, saturated and unsaturated

Saturated fats

saturated with H "bad"

Unsaturated

double bonds "good, monosaturated and polysaturated

Fat in red meat is

essential nutrient, supplies energy and transports vitamins

Red meat in the diet

can help regulate fat in the diet because animals are leaner and fat is more precisely trimmed

Calories

amount of energy needed to raise the temperature of 1 gram of water by 1 degree Celsius

carbohydrates

meat is not a significant source, used as an energy source (glucose and glycogen), glycogen is converted to lactic acid post mortem (1% remain in meat at consumption)

how many people have iron deficiencies

700,000 toddlers and 7.8 million women

Iron functions

helps deliver oxygen to cells and muscles

If meat and vegetables are eaten together

the iron from meat will increase absorptivity of iron from vegetables

fat soluable vitamins are

A D E K

water soluable vitamins are

B complex

Meat is not a good source of ____ but is a good source of _____

fat soluable vitamins, water soluable vitamins

B-complex vitamins

most abundant in red meat, meat supplies B-6, B-12, thiamin, riboflavin, niacin

B1

contributes to normal nervous system

B2

promotes healthy skin and eyes

B6

assists with biochemical reactions involving aa and proteins

B12

only found in animal tissue, required for DNA synthesis

Niacin

promotes healthy nervous and digestive system

Zinc function

related to enxyme activity, cell replication, hormone activity, immune system to resist infection

Other minerals

phosphorus, selenium

selenium

organ meats, seafood, diary products, grains, can be toxic in excess

Consumer concerns

limiting dietary fat, cholesterol, high blood pressure, vitamins and minerals, losing weight

Cholesterol

only comes in animal products, essential for cell wall, sex hormones, bile acids, vit D production, if you don't eat it your body will make it

Cholesterol consumption

on average 300 mg per day, body makes 700 mg per day

Sodium

sodium causes hypertension in 20% of Americans, recommended 2,300 mg (1tsp) or less daily, people consume 3,500 to 4,000 mg

Why is salt needed in processed meat

inhibits bacterial growth, changes in osmotic pressure, subsequent spoilage, extends shelf life

Sodium benefits

renal regulations and plasma regulations, a balance of sodium potassium and chloride is needed to maintain intestinal cellular fluid and blood plasma volume

Top 5 states for egg production

Iowa, Ohio, Indiana, Pennsylvania, Texas

Ohio Egg Production

more than 10 billion eggs, $574 million

Cal-Maine Foods

Largest production, roughly 40 million birds

US per capita consumption

peaked at 290, now at 270

Jumbo

30 oz min per dozen

XL

24 oz per dozen

Medium

21 oz per dozen

Small

18 oz per dozen

pee wee

15 oz per dozen

Egg grading

not related to size, US standards for interior and exterior quality

USDA grades

AA, A, B

Break Out appearance

albumen appearance and yolk appearance

candling

process of shining a light through an egg

Utilization of eggs

1.7% exports, 12.4% food service shell eggs, 29.3% further processing, 56.6% retail shell egg

Free Range

Enclosed pen outside of a poultry house, feed grain, may forage

natural

minimally processed with no added ingredients

Organic

cage free or free range, prohibits use of pesticides, chemicals, feed from organic materials

Conventional

hens housed in enclosures that also serve as nesting box

cage free

not housed in enclosures, roam, have nest space and perches

pasture raised

hens who roam and forage in maintained pasture, not USDA labled

Enriched colony

hens in enclosures, perches, dust baths, scratch areas, nest space

produced with out hormones

misleading, no hormones can be used by FDA regulations (illegal)

Antibiotic Free

not used as preventative or treatment

fresh

product not chilled to temp below 26F

Omega 3 enriched

hens fed specialized diet rich in omega 3 FA, egg provide 100-600 mg

Vegetarian fed

hens fed vegetarian diet

Layer production types

34.1% total cage free, 5.8% organic, 28.2% cage free, 65.9% conventional

Proposition 12

prevention of cruelty to farm animals ACT, bans sale of pork and veal raised in cages not meeting min size, applies nationwide to products sold in California

Egg biology

shell (11% TW), Shell membrane, Air cell, albumin (58% TW), germinal disc, chalaza, Yolk

Egg Chemistry

65% water with soluble vitamins (B), 12% protein multiple types of amino acids, 11% fat soluble vitamins (D A E), 12% minerals iron zinc Phosphorus,

Egg shell color is datamined by

ear lobes

Brown eggs

Maran, Welsummer, black sex link, barred rock, golden laces wyandott, rhode island red, black australorp

White or cream

duck, buff orpington, California white, bantam cochin

green eggs

easter eggers, ameraucana