Meats C
A pen of cattle that produced 50% YG 3, 25% YG 4, and 25% YG 5 would likely be violating
Do Not Hold
American actually eat _________ ounces of meat per day.
2.5
As muscling increases, retail cut yield increases.
True
As some point and with the inherent growth potential of the specific animal involved, the proportions muscle, bone, and fat are optimal
True
cutability in swine
Boar > Gilt > Barrow
Charolais cattle tend to have predomainately ______ muscle fibers
white
For an animal to be considered meaty, it must be muscular and lean
true
For sleep time (anesthetic), fat hogs sleep shorter than lean hogs
True
Long bodied, tall stretchy animals are more muscular and/or yield higher percentages of steaks from certain areas of the carcass
False
Old cows are discounted compared to young heifers because they have ______ colored fat
yellow
One of the greatest points made in the Appraisal of Market Animals section is Age is that not all species are affected equally
true
The National Consumer Retail Beef Study found that consumers wanted taste fat, not waste fat
true
The problem with Sex occurs when animals are marketed ________ they reach puberty
after
There is no measure of internal fat for pork and lamb cutability grading
true
to predict mutability, we need to know amount of subcutaneous fat and amount of muscle
True
Weight and Sex are easily described, but age, fatness, and muscling have endless combinations
true
Acceptability problem with young ewes compared to wethers
yearling mutton
body area that is the lowest priority for nutrient utilization
rib loin junction
demonstrates the minimum fat needed for tase and the maximum fat to meet diet/health guidelines
window of acceptability
fat depot that is the lowest priority for nutrient utilization
intramuscular
highest (best) cutability grade for lamb
YG 1
Highest palatability grade for beef
prime
number one factor related to the foods that consumers choose
taste
reason why heifers have lower dressing percentages than steers
pregnancy
region of the heifer carcass that is in higher proportion than steer
flank
chicken have much lower cholesterol than beef
false
cuts such as the beef eye of round roast, top round steak, and pork tenderloin are examples of low fat products
true
lean beef can be as effective in lowering serum cholesterol as chicken/fish
true
uses high frequency sound waves to predict composition
ultrasonics
violation of this concept results in decrease rate of gain, decreases feed efficiency, and undesirable carcass composition
Do not hold
which would be leaner, a beef carcass with a high or low specific gravity reading?
high
which would be leaner, a pork carcass with a high or low ToBEC reading
high
sex class of bovine with the highest cutability
bullock
relative merit area that causes carcasses to be too fat and retail cuts to be too large
weight
type of grading system uses to grade beef
hierarchical
Type of iron more easily absorbed by the body
heme
species with problems with undesirable flavored condemnation rates with advanced age
sheep
Cattle breed with high inherent ability to deposit marbling
angus
Sex class of beef with tenderness problem
bullock
Gives firmness and appearance to cuts
fatness
only problem with this species with advancing age is they get fatter
swine
measures gamma radiation to measure muscle
K40
Uses camera, computer, and digitizer to measure composition of carcasses
VIA Video Image Analysis
the vitamin in 3 oz of meat meats over 100% of RDA
B-12
tissue with the highest priority of nutrient utilization in living animal
nervous
last area for muscle development in living animal
rib loin junction
term for fat that is in excess and must be trimmed from the carcass of cuts
trimmable
Makes up 56% of total muscle weight of cattle of very different shapes and appearance
Expensive Muscle Group
beef quality grades are determined by lean firmness, marbling score, and
maturity
produces 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
The beef maturity group with the most bone, the flattest ribs, and the darkest colored , coarsest textured lean
E
the IMPS numbers for beef cuts are in the ______ series
100
the condition is considered in grading because of its effects on acceptability and value, especially at the retail counter. this condition is cause by low glycogen content of the lean at the time of slaughter
dark cutter
term used when all of the fat is removed from a cut
trimmed
beef yield grade with the lowest expected yield of boneless-closely trimmed retail cuts
YG 5
Maximum price basis
(live weight x dressing percentage) x quality grade price per pound
carcass cost basis
(live price per cwt / dressing percentage) x 100
Forequarter
greater percentage of the beef side
chuck
hindquarter
contains higher percentage of the major(thick) cuts from a beef side
sirloin
butchers dollar
As fatness increases, retail cut yield decreases
true