Animal Science Exam 1

William Pynchon; 1641

_____ was the first meat packer to export salt pork in _____

Robert Bakewell; 1760

_____ was the first person to breed animals for a purpose in ____

decreased need for horses/mules, carcasses could be shipped to population centers, beef became the most popular meat

What changes happened in agriculture during the civil war?

The United States Department of Agriculture and Morrill Land Grant Act was passed in ____.

1862

regulates meat/poultry, processed egg products, and catfish

What does the UDSA do?

APHIS and FSIS

What are some departments within the USDA

Animal and Plant Health Inspection Service

What does APHIS stand for?

Food Safety and Inspection Service

What does FSIS stand for?

provided public lands to universities so they could teach agriculture

What did the Morrill Land Grant Act do?

1887; established experiment stations for agricultural research in all 50 states

The Hatch Act was passed in _____ and it _________________________________.

1890

The First Federal Inspection Act was passed in _____.

1906; Established the food and drug administration (FDA) and outlined labeling for food

The Food and Drug Act was passed in _____ and it __________________________.

1957

When was the Poultry Products Inspection Act passed?

1966; mandates that universities/corporations that use animals for education/research from an IACUC

The Animal Welfare Act was passed in ____ and it ________________.

Institutional Animal Care and Use Committee

What does IACUC stand for?

The 1980s

When did Biotechnology become viable?

1998; target and reduce the presence of pathogens

The HACCP was established in ____ and its main goal was to _______________.

Hazard Analysis and Critical Control Points

What does HACCP stand for?

Income, Companionship, Human Health, and Nourishment

Why are animals important

Food, Clothing, Power, and Health

What are animal’s main contributions to society?

Pork, followed by chicken, are consumed the most

What are current trends in worldwide meat consumption?

Chicken dominates the industry while beef consumption is decreasing

What are current trends for US meat consumption?

Smooth, Cardiac, and Skeletal

What are the three types of muscle

Skeletal muscle

The meat that we eat, responsible for voluntary movement

Smooth muscle

makes of digestive organs, involuntary movement

Cardiac muscle

Heart muscles, involuntary movement

Myofibrils

small fibers found in bundles inside muscle cells

Actin and Myosin

Proteins that help with muscle contraction

Myoglobin

Proteins in meat that store oxygen for muscle contraction

Slow Twitch Fibers

Muscle fibers responsible for continuous extended muscle contractions

Fast Twitch Fibers

Muscle fibers responsible for short bursts of strength that fatigue quickly

Perinephric fat

Fat deposited around the internal organs

Intermuscular Fat

Fat deposited between the muscles

Subcutaneous Fat

Fat deposited under the skin

Intramuscular Fat

Fat deposited within the muscle fibers

Marbling

Another name for intramuscular fat

Immobilization, Bleeding, Head Removal, Skin and Hair Removal, Removal of Feet and Toenails, Evisceration, Splitting, Washing, Inspection, Chilling

Steps of Harvesting

Exsanguination

Bleeding of an animal during harvest via carotid artery

chemically, mechanically, or electrically

Ways animals can be immobilized

Hair

What is removed from swine during skin and hair removal

Removed at knee and hock

what is removed from cattle during removal of feet and toenails

Removed at the break joint

what is removed from sheep during removal of feet and toenails

Toenails pulled off, feet left on

what is removed from swine during removal of feet and toenails

Evisceration

Removal of organs during harvesting

Sheep

What animals are not split during harvest

Carcass Wt/ Live Wt

How is dressing percent determined?

52%

Dressing percent for sheep

62%

Dressing percent for cattle

72%

Dressing percent for swine

Offal/Dress-off items

Organs and body parts that do not stay with carcass during harvest

High Temps, Low Temps, Dehydration, Chemical Preservatives, Bactofugation, Environmental Preservation, Low pH, Irradiation/Cold Sterilization

Methods of Food Preservation

Bactofugation

Removing bacteria from liquids by centrifugation

USDA-FSIS

Who grades animal products

Animal Grades

Quality guide to the customer

Quality Grades

evaluates intramuscular fat quantity

Yield/Cutability Grade

evaluates the amount of external and internal fat vs. the amount of lean muscle

Maturity and Marbling

How are beef quality grades determined?

Cutting between 12th and 13th rib to view ribeye

How marbling in beef is determined

Amount of useable meat on a carcass

How are beef yield grades determined?

Fat thickness at 12th rib or ribeye area (REA)

How useable meat on a beef carcass is measured

Controlled Atmosphere packaging

maintains red color and improves shelf life of meat

Vacuum sealing

limits oxidation and greatens shelf life of meat

shorter shelf life

disadvantages of controlled atmosphere packaging

color not as desirable

disadvantages of vacuum sealing

More surface area to harbor bacteria

Why do ground meats need cooked to a higher temperature

Maturity and Flank streaking

How lamb quality grading is determined

Presence or absence of a break jointf

How is lamb maturity determined

Characteristics of lean and fat tissues

How pork quality grading is determined

Reddish-pink, firm and non-exudative

The Ideal pork quality

Pale, soft, exudative or dark, firm, dry

Unacceptable pork qualities

Porcine Stress Syndrome

Hyperthermia triggered by stress

handling during loading and unloading

What can trigger PSS?

Quality, Appearance, and consistency

What are poultry graded on

High nutritional value for human consumption

What is the importance of the dairy industry

Increasing

Trend of milk production

Increasing

Trend of Lbs of milk per cow

Decreasing

Trend of number of dairy cattle

Decreasing

Trend of licensed dairys

Increasing

Trend of number of farms

India piggest producer of milk and milk consumption

Worldwide milk production trends

The US is the _______ country in milk production

3rd largest

Milk

Fluid secreted by mammary glands of females for nourishment of young

Colostrum

“first milk” that provides nutrition and immuno-protection

2 quarts in the first 6 hours after birth

How much colostrum should a calf consume and in what time frame?

They can convert non-edible feed into food

Why are dairy cattle used for milk

High quality proteins, calcium, b vitamins, vitamin d, source of energy and minerals

Nutritional merits of milk

High quality proteins

Contain all essential amino acids

Pasteurization

heating to kill microbes using ultra high temp

Homogenization

Breaking down of fat globules so cream does not rise

Fortification

Addition of nutrients to milk

To try to erradicate rickets

Why was milk fortified with vitamin D

Rickets

disease that softens and weakens bones

What is the composition of milk

87.5% water and 12.5% solids

Milk Proteins

80% Casein, 20% Whey

Somatic Cells

Mixture of milk producing cells and immune cells

It helps estimate mammary health and milk quality

Why is somatic cell count useful?

3.25% fat

Composition of Whole Milk

2% and 1% Fat

Compostions of Reduced Fat Milks

<0.5% fat

Composition of Fat free milk

Lactose-free milk

Normal milk that has had the lactose sugars inside broken down