Animal Science Test 2

1. Made unconscious (stunning)

2. Exsanguination (bleeding)

3. Removal of hide/skin

4. Removal of offal (viscera)

5. Removal of head

6. Wash

7. Cooler

What are the steps of processing red meat

Drop

Removal of the offal, head, hide and skin

USDA

FSIS inspected

Captive bolt

Method used to stun livestock instantly before slaughter using a heavy metal rod that shoots out a device into animals head to render it unconscious and then immediately retracts

Electrical stunning

Make livestock unconscious before slaughter by passing an electrical current through the animals brain (grand mal seizure)

Carbon dioxide stunning

Method used by putting livestock into chamber of CO2 putting them unconscious

Dr. temple grandim

Professor of animal science, expert of livestock behavior, And advocate for neurodiversity. She redesigned over half of the livestock facilities in North America

CO2 stunning

What type of stunning drones Dr.Temple like.

Exsanguination

Bleeding livestock to death sometimes with carotid artery

Evisceration

Removal of internal organs from animals caucus(viscera)

Viscera

Large internal organs inside main cavities of the body

Cleaning

Washing and disinfecting the entire plant or animal to prevent bacterial growth

64

58

74

51

What is the average dressing percentage for all of the following?

Beef

Veal

Pork

Sheep/lamb

Dressing percentage

Measures how much of the animals live weight is “dressed” or process into the final usable carcass

Find hot carcass weight = 1200 - 432= 768

Percentage= 768/1200 ×100= 64%

What is the dressing percentage of a 1200 pound animal with a drop weight of 432

1. Gut fill

2. Muscle

3. Fat

4. Weight on hide/wool

What are the major factors affecting dressing? (4)

Stew meat

A full floured sample created for slow, cooking chili and strews

Chuck short ribs

A crowd favorite known for their richness in meeting this flavor, moist, and tender, when slow cook cooked

Inside skirt

Opposite the outside skirt steak this is known for its robust flavor, profile, marinate, and grill not for fajitas or stirfry

Brisket flat half

Leaner half of whole brisket also known for the first cut this is full flavored meat can be sliced or shredded

Flat iron steak

Extremely tender, well, marbled and flavorful and grape for grilling cut from top blade

Country style ribs

Meaty boneless ribs that work best in slow cooker or slow cooked and finished on the grill

Denver steak

Richley flavored and finely textured

Sirloin/ Babette / flap

A boneless cut with a heavily texture that is a good source for fajita meat

Round steak

Pot roast

London broil

Round-

Ribeye

Ribs-

Filet minion

Ny strip steak

Loin-

Water 65-75%

Protein 15-20%

Fat 2-12%

Ash 1%

What is meat chemically made of

Color and marbelling

What is meat physically made of

age, species, muscle type(support vs locomotive), chemical state, diet

Color of meat is affected by

Grain fed

Grass fed

Regular, lacks fat soluble pigment

Yellow, packed with beta-carotene

wagu or prime grain fed

Filet minion grass fed

Light colored meat lots of marbling-

Dark colored meat-

White meat (breast)

Primarily type two muscle fiber

Contains little myoglobin

Pale pink

Dark meat (THIGH)

Type one muscle fiber

Standing, walking, running

Loaded with myoglobin

Dark pink

Pork beef and chicken

What are the three most common types of meat?

The red meat is cut fresh and has oxymyglobin

When meat sits out for days, it gets over exposure to light and goes under oxidation, has metmyglobin

Why is some meat red and other meat can be dull/brown?

Deoxymyoglobin

Iron is reduced, with no oxygen (deep inside uncut whole muscle tissue, vacuum sealed packaging)

Oxymyglobin

Iron remains reduced, but is exposed to oxygen (oxygenation)

Metmyglobin

Iron molecule loses electron, undergoes oxidation, very low oxygen pressure

1. Price

2. Perception of quality

3. Taste

4. Safety

5. Transparency

What effects what you buy? (5)

Free range

Access to enclose pin outside of poultry house

Natural

Minimally processed with no added ingredients not how it was raised

Organic

No antibiotics specific feed

Hormone free

No artificial added hormones, misleading as not FDA approved

Antibiotic free

No animal healthcare via antibiotics

Fresh

Meat has not been chilled below 26°F

Breast, drumstick, thighs, wing

What are the primal cuts on a chicken?

Whole, cut up, further processed

Which broilers are marketed in retail groceries

Table 70%

Graded and sold for direct team in consumption in their shield form

Shape, cleanliness, cracks, air, cell, and interior yolk quality

Breakers 30%

Do not make quality standards, therefore we sell good stuff

Pasteurized and sold as liquid, frozen, or dried egg products

Water 87.8%

Solids not fat(SNF) 8.7%

Lactose 4.8%

Protein(casein) 3.2%

Minerals 0.7%

Fat 3.5%

What is milk made of?

Vitamin A, D, E, K

Flavor

What does milk fat contain?

Ash, potassium, calcium, phosphorus, sodium, magnesium, chloride

Why are all of the minerals in milk?

82% does and 18% doesn’t

What percentage of milk does and doesn’t not have casein

Casein and whey

Immunoglobins(antibodies)

For milk-

For cow-

Grade A milk

Must contain 3.25% fat or greater and 8.25% at least of SNF

3.25%

0.5 through 2.0%

0.5%

How much fat does the following have in each?

Whole

Low-fat

Skim

Colostrum

Transition

Milk

When does milk become?

3 days-

5 days-

6 days-

Give to mom

What do we do with the colostrum?

Give to the calf

What do we do to transition milk

6 day on 11th milking

On what day is milk sellable and on what milking

Colostometer

Measure density, the more colostrum (solid) from the more it’ll float

Decreases in everything

50-50

Great

Using a colostometer, what does the following mean?

Red

Yellow

Green

Brix refractometer

I tool that we used at the clinic to test using light

Immunoglobin

IgG

Colostrum replacer

What do you give a calf if the colostrum in the milk is low?

Discard maternal colostrum and use Land O Lakes bovine LGG replacer

Use Landolakes Bovin LGG replacer in conjunction with maternal colostrum

On farm maternal colostrum be used if at least 1 gallon is available per half

On a brix reflectometer if it reads below 18%, what does that mean?

18-22%

22% or higher

145 for 30 mins

161°F for 15 seconds

280°F for two seconds

LTLT=

HTST=

UHT=

LTLT

UHT

HTST

what are the three different types of pasteurization (using heat to kill pathogens)

Homogenization

No cream line

Cheese

Starter culture( lactose ——> lactic acid)

8 to 10 ibs of cheese

100ibs of milk =

Churning

Fat and butter (no less than 80% milk fat)

Acidification

Lactose —→ lactic acid = tart flavor

Cultured

Addition of bacteria cultures and subsequent fermentation

Cheese buttermilk yogurt and soar cream

What products are cultured

Imitation

Not the same nutrition can’t be labeled the same

substitute

Usually the same product can be labeled the same

Meat and wool

What two primary reasons are sheep bred for

Wool

Loose fiber or pelt

Breeding and feeder

What two types can you get wool from?

Wool grow from skin

Protection from abrasions and UV radiation to skin and help keep warm

Primary follicle

Fully developed on fetus by day 60 gestation

Secondary follicle

Lack sweat glands, and erector muscles

Fine wool

Contact in body

Finsheep (medium wool)

Wool that kinda hangs

Lincoln (long or course wool)

Wool that completely hangs

Spinning count system

number of hanks of yarn (560 or 1580) that can be spun from 1ib of wool

The more you can spin it

The thinner the wool ____

80s

70s

64s

17.70 - 19.14

19.15 - 20.59

20.50 - 22.01

Australia and New zeland

Course Fine

Where do we get good wool imported from

Romanov

St. Criox

Colored wool

Hair sheep

Genetics and nutrition

And fitness (diameter) and color and length

What are the two most important factors of wool production

China

What are the top countries for wool production

California and Oregon

Top state for wool production

Least

Delaine- merino

Devolved from Spanish merino

White face, smooth body and wall legs, mature body weight

Rams- 190 to 240 pounds and ewes- 125 to 160 pounds

Wool weight : 9-14 ibs

17.7 - 19.1 micron diameter

low to medium growth

Rambouillet

Spanish Marino in France, Germany, white face with wool on legs mature

Ram- 200 300 pounds

ewe- 140 180 pounds will weigh it 10 to 15 pounds 19.2- 20.6 micron diameter

Notice medium to high growth rate

Debuoillet

1920 delaine-merino x Rambouillet

White face wool on legs

Rams- 220 to 270 pound

Ewe: 125 to 160

9-14 ibs wool weight

18.0 - 22.0 micron diameter

Low to medium growth rate

Suffolk

Southdown X norfolk

Market lamb production

Bare head black face and legs

Rams : 225 to 400 pounds

Ewe: 200 to 300 pounds

Very high growth rate and cut ability

Dorset

Do purpose breed market land production

White face with wool on legs

Rams 225 or 275 pounds

Ewes 150 to 200 pounds

Medium growth rate