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Meat Science > Animal Disassembly (Exam 1) > Flashcards

Animal Disassembly (Exam 1) Flashcards

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1
Q

What happens to steak when it is cooked?

A

It loses moisture

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2
Q

How much fat is trimmed off?

A

1/8”

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3
Q

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

A

After 7 days

It is discounted

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4
Q

What are the different losses possible in animal disassembly?

A 
Transportation
Dressing
Chill
Processing
Retail
Cooking
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5
Q

What is a type of transportation loss?

A

Drift or shrink

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6
Q

How much is lost during drift/shrink?

A

0 to 10%

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7
Q

What is drift or shrink highly dependent on?

A

Travel and species

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8
Q

Why is shrinkage faster in hogs than cattle or sheep?

A

Ruminants have a larger GI tract

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9
Q

Why must pigs always be weighed and cattle does not?

A

Loss varies among pigs, but cattle is consistent

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10
Q

What are types of dressing loss?

A

Drop
Slaughter
Dressing

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11
Q

What is drop?

A

Everything from animals except carcass

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12
Q

What is slaughter?

A

Process of killing an animal by blood loss

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13
Q

What is exsanguination?

A

Blood loss

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14
Q

What is dressing?

A

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

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15
Q

What is a type of chill loss?

A

Cooler shrinkage

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16
Q

How is the shrinkage in the cooler?

A

Moisture evaporation

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17
Q

What is the average amount of loss in the cooler?

A

2% of HCW

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18
Q

What amount of loss is there due to spray chill?

A

1% or less

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19
Q

Why is spray chill better?

A

Water conducts heat faster than air

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20
Q

When was spray chill invented?

A

1973

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21
Q

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

A

Spray chlorine water

They realized it oxidized meat

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22
Q

Where and when was spray chill banned?

A

Canada in 1983

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23
Q

Who was the first to use spray chill?

A

Cargill

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24
Q

How long is a carcass sprayed?

A

10 hours

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25
Q

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

A

14 hours

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

26
Q

What are the different types of processing loss?

A

Breaking loss
Cutting loss
Fat, lean, and bone trimming

27
Q

What is breaking loss?(3)

A

Sawdust
Moisture evaporation
Tissue loss on equipment and employees

28
Q

What is cutting loss? (4)

A

Loss caused by further fabrication
Lean trimming
Fat trimming
Bone

29
Q

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

A

Breaking and fabrication

30
Q

What is a type of retail loss?

A

Sale loss

31
Q

What is sale loss?

A

Discount
Theft
Reworks

32
Q

What is the most frequently shoplifted item? Why?

A

Ribeye

It’s small

33
Q

What is the largest item ever stolen?

A

Whole turkey

34
Q

What are the different types of cooking loss?

A

At home
Retail or foodservice cooking loss
Plate waste

35
Q

What is at home cooking loss?

A

Unnecessary trimming
Overcooked
Unused portion
30%

36
Q

What is retail or foodservice cooking loss?

A

Moisture evaporation
Customer rejection
Expired
10-15%

37
Q

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

A

There is more to sell

38
Q

What was DP originally based on? Now?

A

Cold carcass weight

Hot carcass weight

39
Q

What is dressing percentage?

A

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

40
Q

How do you calculate DP?

A

(HCW / live wt.) x 100%

41
Q

What is the drift always for beef cattle?

A

4%

42
Q

Work DP example

A

Work DP example

43
Q

When can DP be compared?

A

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

44
Q

Look at table comparing DP

A

Look at table comparing DP

45
Q

How does fill impact DP?

A

Content of GI tract increases weight which increase DP

46
Q

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

A

55-gal beer vat

47
Q

If paid on faster weight, what happens to DP?

A

Increases

48
Q

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

A

Decreases

49
Q

What happens to price/lb paid by slaughter?

A

Better DP, better price

50
Q

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

A

DP increases

Because carcass weight increases

51
Q

If the hide is removed, what happens to DP?

A

Decreases

52
Q

When is mud score the highest and DP the lowest?

A

Dec-March

53
Q

When is mud score the lowest?

A

June and July

54
Q

What is the dressing percentage for sheep?

A

50%

55
Q

What is the dressing percentage for cattle?

A

60%

56
Q

What is the dressing percentage for beef cattle?

A

62%

57
Q

What is the dressing percentage for broilers?

A

60%

58
Q

What is the dressing percentage for swine?

A

70%

59
Q

Why do sheep dress low?

A

Wool

60
Q

Why do hogs dress high?

A

Skin remains

61
Q

What factors can affect DP? (7)

A 
Fill
Fasting
Fatness
Muscling
Mud
Sex,class
Species

Meat Science (14 decks)

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