Animal Disassembly (Exam 1)

Question 1

What happens to steak when it is cooked?

Answer 1

It loses moisture

Question 2

How much fat is trimmed off?

Answer 2

1/8”

Question 3

When does the quality of meat go down? What happens to the price?

Answer 3

After 7 days

It is discounted

Question 4

What are the different losses possible in animal disassembly?

Answer 4

Transportation
Dressing
Chill
Processing
Retail
Cooking

Question 5

What is a type of transportation loss?

Answer 5

Drift or shrink

Question 6

How much is lost during drift/shrink?

Answer 6

0 to 10%

Question 7

What is drift or shrink highly dependent on?

Answer 7

Travel and species

Question 8

Why is shrinkage faster in hogs than cattle or sheep?

Answer 8

Ruminants have a larger GI tract

Question 9

Why must pigs always be weighed and cattle does not?

Answer 9

Loss varies among pigs, but cattle is consistent

Question 10

What are types of dressing loss?

Answer 10

Drop
Slaughter
Dressing

Question 11

What is drop?

Answer 11

Everything from animals except carcass

Question 12

What is slaughter?

Answer 12

Process of killing an animal by blood loss

Question 13

What is exsanguination?

Answer 13

Blood loss

Question 14

What is dressing?

Answer 14

Steps needed to remove all drop items and leaving only hot carcass on the rail

Question 15

What is a type of chill loss?

Answer 15

Cooler shrinkage

Question 16

How is the shrinkage in the cooler?

Answer 16

Moisture evaporation

Question 17

What is the average amount of loss in the cooler?

Answer 17

2% of HCW

Question 18

What amount of loss is there due to spray chill?

Answer 18

1% or less

Question 19

Why is spray chill better?

Answer 19

Water conducts heat faster than air

Question 20

When was spray chill invented?

Answer 20

1973

Question 21

What was spray chill initially used for? Why did it change?

Answer 21

Spray chlorine water

They realized it oxidized meat

Question 22

Where and when was spray chill banned?

Answer 22

Canada in 1983

Question 23

Who was the first to use spray chill?

Answer 23

Cargill

Question 24

How long is a carcass sprayed?

Answer 24

10 hours

Question 25

How long must the carcass dry after spray chill? Why?

Answer 25

14 hours | So stamp can be applied and carcass can be split between 12th and 13th rib

Question 26

What are the different types of processing loss?

Answer 26

Breaking loss Cutting loss Fat, lean, and bone trimming

Question 27

What is breaking loss?(3)

Answer 27

Sawdust Moisture evaporation Tissue loss on equipment and employees

Question 28

What is cutting loss? (4)

Answer 28

Loss caused by further fabrication Lean trimming Fat trimming Bone

Question 29

What are fat, lean, and bone trimming results of?

Answer 29

Breaking and fabrication

Question 30

What is a type of retail loss?

Answer 30

Sale loss

Question 31

What is sale loss?

Answer 31

Discount Theft Reworks

Question 32

What is the most frequently shoplifted item? Why?

Answer 32

Ribeye | It's small

Question 33

What is the largest item ever stolen?

Answer 33

Whole turkey

Question 34

What are the different types of cooking loss?

Answer 34

At home Retail or foodservice cooking loss Plate waste

Question 35

What is at home cooking loss?

Answer 35

Unnecessary trimming Overcooked Unused portion 30%

Question 36

What is retail or foodservice cooking loss?

Answer 36

Moisture evaporation Customer rejection Expired 10-15%

Question 37

If there is a higher dressing percentage, what does that mean for meat?

Answer 37

There is more to sell

Question 38

What was DP originally based on? Now?

Answer 38

Cold carcass weight | Hot carcass weight

Question 39

What is dressing percentage?

Answer 39

Percentage of pay weight (what packers buy) that is represented by carcass (what packers sell)

Question 40

How do you calculate DP?

Answer 40

(HCW / live wt.) x 100%

Question 41

What is the drift always for beef cattle?

Answer 41

4%

Question 42

Work DP example

Answer 42

Work DP example

Question 43

When can DP be compared?

Answer 43

When carcass price is the same, which is only the same when yield and quality is the same

Question 44

Look at table comparing DP

Answer 44

Look at table comparing DP

Question 45

How does fill impact DP?

Answer 45

Content of GI tract increases weight which increase DP

Question 46

What does the GI tract of a large dairy cow have the capacity of?

Answer 46

55-gal beer vat

Question 47

If paid on faster weight, what happens to DP?

Answer 47

Increases

Question 48

If paid on arrival weight before fasting, what happens to DP?

Answer 48

Decreases

Question 49

What happens to price/lb paid by slaughter?

Answer 49

Better DP, better price

Question 50

If you increase fatness or muscling, what happens? Why?

Answer 50

DP increases | Because carcass weight increases

Question 51

If the hide is removed, what happens to DP?

Answer 51

Decreases

Question 52

When is mud score the highest and DP the lowest?

Answer 52

Dec-March

Question 53

When is mud score the lowest?

Answer 53

June and July

Question 54

What is the dressing percentage for sheep?

Answer 54

50%

Question 55

What is the dressing percentage for cattle?

Answer 55

60%

Question 56

What is the dressing percentage for beef cattle?

Answer 56

62%

Question 57

What is the dressing percentage for broilers?

Answer 57

60%

Question 58

What is the dressing percentage for swine?

Answer 58

70%

Question 59

Why do sheep dress low?

Answer 59

Wool

Question 60

Why do hogs dress high?

Answer 60

Skin remains

Question 61

What factors can affect DP? (7)

Answer 61

``` Fill Fasting Fatness Muscling Mud Sex,class Species ```