Red Meat Production (Exam 3)

most red meat slaughter animals are purchased at market time based on ___________________ of their apparent carcass merit

visual appraisal

breeding animals are best evaluated by using ___________ performance records

meaningful

type is the standard combining of all the ____________ that contribute to an animal's usefulness

characteristics

conformation is the general meaning of the ______ and _______ of the animal and the volume of ______________

form, shape, muscling

____________________ is important for evaluating productive differences in carcass composition

visual appraisal

even though _____ and ________ of slaughter cattle, sheep, and swine are different, these three species are similar in _________

size, shape, muscle

animals are made unconscious by ____________

stunning

__________ vein or _________ artery are cut to drain the blood

jugular, carotid

________ are removed and _________ organs are separated from the carcass

hides, internal

______ refers to the parts removed from the carcass such as head, hide, hair, shanks, and internal organs

offal

offal can also be referred to as 3 other things:

drop, viscera, or by product

________________ is hot carcass weight/live weight x100

dressing percentage

what is the average dressing percentage of cattle?

62%

what is the average dressing percentage of sheep?

52%

what is the average dressing percentage of swine?

72%

_________ and __________ carcasses are split down the center of the backbone

cattle and swine

________ and ________ are not split

goats and sheep

stunning can be done in 3 ways:

mechanically, chemically, or electrically

large plants put carcasses in the coolers to chill for ____________

1 day

small locker plants put carcasses in the coolers to chill for ____________

1-2 weeks

most red meat after chill is boxed up into _______________ for shipping

primal cuts

this term refers to meat from ruminant animals with split hooves that have been slaughtered in a manner according to orthodox jewish law

kosher

the ________, _________, and _________ must be cut with one swift motion

trachea, esophagus, and jugular vein

only one ________ is used

fore quarter

kosher meats bear the symbol __________

circle u

what are the 4 major physical components of meat?

lean, fat, bone, connective tissue

muscle consists of what percent water?

60-70%

muscle consists of what percent protein?

15-20%

muscle contains what percent fat?

2-12%

a common misconception is that ________________________ is the leading cause of death in the us

coronary heart disease

the 5 biggest risk factors for heart disease are:

genetics, smoking, high blood pressure, high cholesterol, and obesity

since red meat contains fat and cholesterol it has been targeted for cause of ________________ and thus a risk for ______________

high cholesterol, heart disease

this term refers to red meat directed to health oriented consumers

lite beef

only the obese can reduce coronary heart disease by ______

diet

what are 5 by products of a steer

hide, variety meats, bone meal, inedible tallow, and edible tallow

______________ are edible products from organs and body parts

variety meats

_______, _______, and ________ are used in leather products through the tanning process

hides, skins, and pelts

the us hide export yields _______ million dollars/year

250

leather tanning and finishing yields _____ billion dollars/year

1.5

hides and skins are _________ and must be treated with ______ as a curing agent

perishable, salt

renderers have a regular pickup service that amounts to ___ million lbs/day

81