Animal Science Exam 3

Which of the following is the least common quality grade for cattle with less than 5% being in this grade?

Prime

Which of the following is NOT a factor used to calcuate beef yield grades?

Marbling

Which of the following is true regarding marketing beef cattle?

In grid marketing, the seller is paid based on the USDA grades of each carcass

In comparing carcasses of similar weights from an average beef steer and an avaerage dairy steer, in most cases the beef carcass would be

Heavier muscled

Which of the following beef quality grades would be used only for older cows?

Utility

Which of the following would represent an “average” beef carcass in the industry?

800lb carcass, .5 inch fat, 13.5 inch ribeye, 3,0 yield grade

Which of the following is true regarding inspection and grading?

A. Inspection is mandatory, grading is optional
b. The U.S. government pays for inspection, the packer pays for grading
_"-c. Inspection deals with food safety, grading is a marketing tool

D. All of the above

In which species are USDA grades used the least?

Pork

Which is true regarding lamb grading?

A. Most lambs quality grade at Prime or Choice
B. The only factor in lamb yield grading is fat thickness ,
C. A carcass with "spool" joints is not considered lamb ((1rJ}:wr I ~
~AII of the above

Quality grades are used to

Provide a prediction of palatability of the meat

Meat prepared at a packing plant, ready for retail sale are known as

Case ready meats

Which of the following is true about case ready meats?

A. They have a longer shelf-life
~b. They are sometimes less"messy" than meats cut and packaged at a groceljy store
'c.They are often more expensive
D. AII of the above

The definition of meat processing includes which types of treatments that alter the form of the original product?

a. Mechanical (e.g. grinding)
-\0. Chemical (e.g. curing)
-a;. Enzymatic (e.g. fermented sausage)
(~)AII of the above

Preservation, protein extraction and flavor are the three major functions of what non-meat ingredient?

Salt

Nitrite is responsible for

Pink color and characteristic flavor of cured products

The non meat ingredient that has a major role in increasing water hold capacity so we can have products like a water-added ham is

Phosphate

The original reason (B.C times) that meat processing was developed was for

Preservation

The specific, deadly bacteria that is eliminated by nitrites and nitrates is

Clostridium botulinum

Which products would have nitrite?

Ham

Curing can be done by

Pumping or injecting the cure solution into the meat
l'b. Dry cure rubbed on the outside of the meat

Ractopamine

Is an approved feed additive for cattle and swine
Improves carcasscomposition and growth rate
Increases protein deposition and decreasesfat composition

Body composition

Has minimal effect on efficiency of gain
Typically changesthe most during maturity
Can ONLYbe changed through use of exogenous hormones (implants)
d. All ofthe above
None of the above

If a Gilt A weighted 275 pounds and had .8 inches of backfat when marketed and Gilt B weighted 275 pounds and had .5 inches of backfat when marketed, how would you expect their growth efficiency throughout the growing period to differ?

Gilt A would be less efficient because of her fatter carcass composition

Which of the following is true regarding the effects of frame size on growth?

At equal weights of 1000 pounds, a small framed steer would have a higher percentage of fat in its body than a large framed steer

Which of the following is true regarding the effects of sex on the growth curve?

Across species, intact males are the leanest at any given weight

At what point in an animal’s life if growth rapid, with muscle being the primary component of growth, thus making the growth curve a nearly straight, diagonal line?

Early postnatal

The growth curve of meat animals can be changed or manipulated by what methods

The use of exogenous hormones, including androgens and estrogens
Genetically selecting for superior growth rates
The use of beta-agonists, such as ractopamine

Development is

A change in structure, composition or abilities

Backfat is which type of fat?

Subcutaneous W

Which hormone is responsible for storing excess energy as fat and decreasing blood sugar levels?

Insulin

Meat contains about what percent protein?

15%

Which of the following is true regarding palatability of meat?

Meat from locomotion muscles is less tender than meat from support muscles.
Meat from older animals is less tender than meat from younger animals.
. Meat from intact males is m~ palatable than meat from castrates or females.
All of the above

None of the above

The component of meat that plays an important role in tenderness and which is found around each individual muscle fiber is?

Connective tissue

Stress on animals just prior to slaugther may cause meat to be

Unusually dark colored

Pale, soft and exudative - pork

A 1400 lb steer with an average dressing percent would have a carcass weight closest to

900 lbs - 1400 x .62 = 2800 - 640 = 920

Which of the following occurs in the conversion of muscle to meat?

Muscles permanently contract
pH declines from neutral to slightly acidic
. Oxygen is depleted in the muscles

Which of the following is true regarding myoglobin?

It is responsible for the red color in meat

The leading states in commercial red meat production (or the packing industry) are

Located primarily in the midwest and central plains, close to much of the livestock production

The definition of “fresh meat” in regard to the meat industry is?

Meat that has had no mechanical treatments or added ingredients

Dressing percent for swine is higher on average than dressing percent for cattle or sheep because

Feet and skin are left on pork carcasses,not on beef or sheep
They have a smaller digestive tract compared to ruminant animals
Fatter animals tend to dress higher and on average, swine are the fattest species

The most popular type of milk is

2% milk

Consumption of what product has nearly tripled in the United States in the past 40 years?

Cheese

Which of the following is true regarding grades for eggs?

Grades AA and A must have clean, unbroken, normal shells
Grade B eggs must have unbroken shells, but may be abnormally shaped
Grade B eggs are only used in pasteurized, manufactured egg products