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Meats > Appraisal of Market Animals > Flashcards

Appraisal of Market Animals Flashcards

1
Q

what is relative merit determined by

A

age
weight
sex
fatness
muscle

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2
Q

as animals age they are more likely to become…

A

less tender
more flavorful
darker in lean
yellow in fat
diseased
fatter

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3
Q

T/F all species are equally affected by age

A

FALSE

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4
Q

comparative age equation

A

(old value/young value) x 100

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5
Q

how will the old:young ratio always land between species

A

swine > beef > sheef

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6
Q

why does swine have greater culling than sheep

A

sheep resale value is so low they’ll keep the for wool until they die

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7
Q

what are old swine used for

A

pre rigor sausage

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8
Q

what happens to quality as weight increases

A

carcass becomes fatter
retail cuts become larger

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9
Q

why do sex characteristic prevalence differ drastically between species

A

swine go to slaughter before puberty, beef does not
spring lamb go before puberty but old crop goes after

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10
Q

variables that differ based on sex

A

dressing percent
carcass proportions
cutability
palatability
acceptability

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11
Q

effect of sex on beef dressing percent

A

bulls and heifers decrease 4-10%
heifers due to pregnancy
bulls due to heavy hides and low fat

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12
Q

effect of sex on swine dressing percent

A

no effect

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13
Q

effect of sex on sheep dressing percent

A

decrease 4-10% in old crop lambs

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14
Q

effect of sex on beef carcass proportions

A

chuck +2 in bulls
flank +2 in heifers from udder fat

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15
Q

effect of sex on swine carcass proportions

A

no effect

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16
Q

effect of sex on sheep carcass proportions

A

shoulder +3 in old crop rams

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17
Q

effect of sex on beef cutability

A

bullock > steer > heifer

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18
Q

effect of sex on swine carcass proportions

A

boar > gilt> barrow

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19
Q

effect of sex on sheep carcass proportions

A

ram >whether > ewe

20
Q

effect of sex on beef palatability

A

bullock has tenderness issues

21
Q

effect of sex on swine palatability

A

boar has flavor and odor issues

22
Q

effect of sex on sheep palatability

A

ram flavor problem

23
Q

effect of sex on beef acceptability

A

bullock toughness has class designation

24
Q

effect of sex on swine acceptability

A

no effect

25
Q

effect of sex on sheep acceptability

A

ewes may be yearling mutton bc of earlier maturity

26
Q

which is the only species where uncastrated males and females are not priced lower than castrated males

A

swine

27
Q

order of fat deposition

A

mesenteric(gut fat)
kidney
intermuscular
subcutaneous
intramuscular

28
Q

which areas of fat contribute to meat quality

A

subcutaneous
intramuscular

29
Q

what percent of variation in marbling does amount of subQ fat explain

A

5.8%

30
Q

Breeds with superior marbling abilities

A

duroc
southdown
angus

31
Q

breeds with inferior marbling ability

A

yorkshire
merino
limousin

32
Q

what are red(type I) fibers used for

A

endurance movement

33
Q

what are white(type IIB) fibers used for

A

quick bursts of energy

34
Q

what cattle breeds have predominantly white fibers

A

large European breeds

35
Q

difference between acceptable vs trimmable fat

A

trimmable is what you cut away to make it acceptable

36
Q

why is pork ribbed at the 10th rib

A

they are slaughtered younger so it gives a better representation of muscling

37
Q

what path does muscle take as it grows

A

starts in extremities
moves to chuck/round
moves towards center
meets at rib-loin juncture

38
Q

why is the theory that long bodied animals were more muscular and had a higher yield false

A

as one area gets longer other areas increase by the same amount meaning no part is bigger by comparison

39
Q

what muscles are part of the “expensive muscle group”

A

chuck
rib
loin
round

40
Q

T/F muscle is always present in a constant ratio to bone

A

FALSE

41
Q

what breed had the highest percentage of bone

A

holstein

42
Q

bone percentage: heifers vs steers

A

steers > heifers

43
Q

T/F you can predict muscle:bone ratio

A

FALSE. cattle can vary

44
Q

leannnes definition

A

ratio of total muscle to total fat

45
Q

muscling definition

A

ratio of total muscle to total bone

46
Q

meatiness definition

A

ratio of total muscle + acceptable fat to total bone + trimmable fat

47
Q

bullock

A

young bull

Meats (25 decks)

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