MEAT Bible-Exam 3

Angus cattle are known for having these kinds or muscles

red

antipyrine measure this in animals, which is inversely related to fatness

water

approximate ounces per day recommended for meat consumption

6 oz

body composition determined by weighing underwater

breed that has a high bone content

hostein

carcass proportion that is higher in bulls than in steers

chuck

fat colo that is considered less desirable

yellow

groups of livestock of similar market desirability in terms of precisions of the type of carcass they will provide

grades

highest palatability grade for lamb

prime

last location for muscle development

rib-loin junction

measures teh gamma radiation given off to predict muscles in live animals

KiK^40

number one factor in the selection of the foods we eat

palatability

original grade identifies for elite consumers

prime

species that still has a measure of internal fat for predicting cutability

cattle

species that uses a dichotomous grading system for quality assessment

swine

term that describes the ratio of total muscle to total fat

leaness

type of iron more easily absorbed by the body

—heme—?

type of probe that the Hennessy Grading Probe and Fat-O-Meater are

optical

Uses a camera plus computer plus digitizer to capture information to predict quality and composition of carcasses

video image analysis

T/F

as animals increase in weight, their carcasses become fatter and their retail cuts become larger

true

T/F

as fatness increases, retail cut yield decreases

true

T/F

in Market When Ready, at some point and whit the inherent growth potential of the specific animal involved, the proportions of muscles, bone and fat are optional

true

T/F

in sleep time, fat hogs sleep longer than lean hogs when given 12g of Nembutal

false

T/F

muscle is always present in constant ratio and proportion to bone.

false

T/F

teh National Beef Market Basket Survey showed that beef cuts in teh retail case were leaner than previously thought

true

T/F

the priority of nutrient utilization for fat depots, from highest to lowest, is perinephric, intermuscular, subQ, and intramuscular.

true

T/F

There are cuts of beef and pork that are similar ot chicken with respect ot calories and cholesterol

true

T/F

value based marketing states that cattle, carcasses, and cuts should be marketed on their individual merit rather than teh group average (termed “average based marketing”)

true

T/F

violating Do Not Hold results in decreased rate of gain, decreased feed efficiency, and undesirable carcass composition

true

T/F

You can select for heavy muscling in the loin and/or round (or leg han) and select against muscling in the chuck or shoulder

false

Those items from bovine animals that may contain the BSE agent

SRM (specified risk material)

observed during beef slaughter to determine age of the cattle

dentition

the term for smaller cuts that are obtained from primals (I.e, clod, chuck, roll, and mock tender from teh chuck)

sub primals`

casings derived from certain sections of the digestive system of animals

natural casings

procedures a carcass with prominent hips, a large pelvic cavity that is devoid of fat, no pizzle eye, and devoid of fat in the udder region

cow

a dispersion of fat particles in water held by the action of salt-soluble, healt coagulable proteins

emulsion

the beef maturity group with the most bone, the flattest ribs, and the darkest, coarsest textured lean

determine the maximum price basis (per cwt) for a 1000lb steer thaat is estimated to grade US choice and dress 60%.

USDA Choice carcass=$200/cwt

USDA hide and offal value=$10.00/cwt

slaughter cost= $60/head

determine the carcass cost basis (per cwt) for a steer with: live price of $120/cwt

live weight of 1200 lb

carcass weight of 720 lb

$200/cwt

which of these three animal tissues would have the highest color index, beef chuck, pork shoulder, or veal shoulder?

beef chuck

predicts teh expected palatability of cooked beef from a carcass

quality grade

the sex class for 9-30 months of age bulls

bullock

give the dressing percentage (to the nearest tenth) of a steer that had a live weight of 1100 lbs and a carcass wight of 693 lbs

63.0%

detemine the proper ratio of BEEF and PORK to use to formulate a 100-pound batch of sausage with 30% fat.

meat source 1= beef trimmings 90:10 (10% fat)

meat source 2= pork trimmings 50:50 (50% fat)

beef= 50lbs

pork= 50lbs

T/F

As fatness increases, retail cut yield decreases

true

T/F

as muscling increases, retail cut yield increases

true

T/F

at some point and with the inherent growth potential of the specific animal involved, the proportions of muscles, bone, and fat are optimal

true

T/F

bulls have about 2% more flank than steers

false

what do bulls have about 2% more than steers

chuck

T/F

different slaughter potentials and compositional endpoints for livestock are primarily driven by wither hormonal activity or by frame size and maturity

true

____ iron is ___ easily absorbed by the body than heme iron

non-heme, less

______ and ____ are MORE important to consumers than is _____

nutrition, product safety, taste

________ are discounted compared to ____, because they have _____

old cows, young heifer, yellow colored fat

They Baylor College of medicine/Texas A&M university study showed that ____ was ____ effective in lowering blood cholesterol than was ____

chicken/fish, equally, lean beef

the body area with the highest priority for nutrient utilization is the _____ and ____

rib, loin

The ____ and ____ both have___ cholesterol than do cuts of beef such as beef eye round roast and top loin steak, nome;ess, and cut of pork tenderloin and pork too loin chop.

chicken breast and thigh, substantially less

teh fat depot with the highest priority for nutrient utilization

perinephric

The ____ the plane of nutrition, the more rapidly body composition is achieved

higher

____ found that consumers wanted taste fat, not waste fat

Consumer retail Beef study

the probability problem with boars is ___

flavor

the relationship between subQ fat and marbling is ___

very low

The ToBEC reading for a _____animal will be higher than the reading for a ____animal.

leaner, fatter

what system is used to take a picture of carcasses or cuts, digitize it, and interpret it with a computer system

video image analysis

voilating “Market when ready” will produce _____ animals

overfattened

Well-bred animals with high inherent potential for growth will produce most efficiently on a _____ program

full feeding

angus cattle are known for having these kinds of muscle fibers

red, slow-twitch

approximate amount of meat actually consumed each day once cooked, bones removed, and processed meats added back in

2.5 oz

chart that demonstrates the minimum amount of fat for taste and the maximum amount to comply with deit/health recommendations

window od acceptability for marbling

other than disease, what impacts value of old ewes compared to young ewes

undesirable flavor

for deuterium oxide and antipyrine, higher water content would be related to a leaner or fatter animal?

leaner

groups of livestock of similar market desirability in terms of predictions of the type of carcass they will provide

grades

highest palatability grade for lamb

USDA prime

how much meat in the cooked form should be consumed daily?

6oz

in a three ounce serving, this vitamin provides over 100% of teh daily recommended allowance (RDA)

B-12

lowest cutability grade for beef

yield grade 5

makes up 56% of total muscle weight of cattle of very different shapes and appearance

expensive muscle group

measure of internal fat in beef carcass grading

KPH%

measure of size in pork carcass grading

none

measures the gamma radiation given off to predict muscle in live animals

k40 counter

cattle breed with high bone content

holstein

original grade identified for elite consumers

USDA prime

other than “transactions sight unseen” why a common terminology had to be developed

market news reporting

primary reason why heifers have lower dressing percentages than steers

pregnancy

the Fat-O-Meater is htis type of probe

optical

to predict curability, we need to know amount of subQ and what else?

rib eye area

type of fat (sat or unsat) that is mentioned most often in dietary guidelines to avios

saturated

types of grading system used for pork

dichotomous

type of grading system where several entities are arranges in a graded series``

heirarchial

uses high-frequency sound waves to measure composition of livestock

ultrasound

primary problem with old sows versus young gilts

fatter

would a longer or shorter sleep time reading be related to a leaner compared to a fatter animal?

longer

would a higher or lower specific gravity reading reading be related to a leaner compared to a fatter animal?

higher

would a higher or lower ToBEC reading be related to a leaner compared to a fatter animal?

higher

Those items from bovine animals that may contain teh BSE agent

SRM

what does SRM stand for?

specified risk materials

predict the expected palatability of cooked beef from a carcass

quality grade

detemine the proper ratio of BEEF and PORK to use to formulate a 100-pound batch of sausage with 20% fat.

meat source 1= beef trimmings 90:10 (10% fat)

meat source 2= pork trimmings 50:50 (50% fat)

Beef: 75

Pork: 25

estimates the percentage of boneless, closely trimmed retail cuts that can be obtained from a beef carcass

yield grade

which of these three animal tissues would have the lowest binding index, bull meat, beef chick, or beef fat?

beef fat

term for the trachea, heart, and lungs collectively

pluck