Meat Production Methods

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Methods of meat productions (CAFOs, free range.) For AP Environmental Science Unit 5.

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Meat production
The raising of livestock for consumption by humans, much less efficient and sustainable than agriculture. Meat production has had to ramp up in recent years due to overconsumption of meat in developed countries.
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Issues related to animal waste
Animal waste is often left to build up in manure lagoons, but can escape and pollute nearby waterways, leading to:

* Increased turbidity
* Decreased aquatic primary productivity
* Decreased albedo
* Increased water temperature
* Decreased dissolved oxygen levels
* Eutrophication
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Concentrated animal feeding operations (CAFOs)
A center used to quickly prepare livestock for slaughter in which animals are packed together at a very high density. They are used to create a lot of meat fast at low prices for consumers.
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Issues related to CAFOs
* Contaminates local water
* Releases high levels of emissions
* Requires a lot of other resources (water, grain, antibiotics and growth hormones)
* High population density leading to more rapid disease spread
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Free range grazing
When animals are allowed to graze on grass over their entire lifecycle. More sustainable, but costlier to consumers.
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Benefits of free range grazing
* Free of antibiotics
* Organic waste acts as fertilizer
* Animals eat natural food, using less outside resources
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Issues related to free range grazing
* Overgrazing (tragedy of the commons)
* Soil degradation
* Water pollution from water
* Desertification
* Uses more land