Appraisal of Market Animals Flashcards
what is relative merit determined by
age
weight
sex
fatness
muscle
as animals age they are more likely to become…
less tender
more flavorful
darker in lean
yellow in fat
diseased
fatter
T/F all species are equally affected by age
FALSE
comparative age equation
(old value/young value) x 100
how will the old:young ratio always land between species
swine > beef > sheef
why does swine have greater culling than sheep
sheep resale value is so low they’ll keep the for wool until they die
what are old swine used for
pre rigor sausage
what happens to quality as weight increases
carcass becomes fatter
retail cuts become larger
why do sex characteristic prevalence differ drastically between species
swine go to slaughter before puberty, beef does not
spring lamb go before puberty but old crop goes after
variables that differ based on sex
dressing percent
carcass proportions
cutability
palatability
acceptability
effect of sex on beef dressing percent
bulls and heifers decrease 4-10%
heifers due to pregnancy
bulls due to heavy hides and low fat
effect of sex on swine dressing percent
no effect
effect of sex on sheep dressing percent
decrease 4-10% in old crop lambs
effect of sex on beef carcass proportions
chuck +2 in bulls
flank +2 in heifers from udder fat
effect of sex on swine carcass proportions
no effect
effect of sex on sheep carcass proportions
shoulder +3 in old crop rams
effect of sex on beef cutability
bullock > steer > heifer
effect of sex on swine carcass proportions
boar > gilt> barrow
effect of sex on sheep carcass proportions
ram >whether > ewe
effect of sex on beef palatability
bullock has tenderness issues
effect of sex on swine palatability
boar has flavor and odor issues
effect of sex on sheep palatability
ram flavor problem
effect of sex on beef acceptability
bullock toughness has class designation
effect of sex on swine acceptability
no effect
effect of sex on sheep acceptability
ewes may be yearling mutton bc of earlier maturity
which is the only species where uncastrated males and females are not priced lower than castrated males
swine
order of fat deposition
mesenteric(gut fat)
kidney
intermuscular
subcutaneous
intramuscular
which areas of fat contribute to meat quality
subcutaneous
intramuscular
what percent of variation in marbling does amount of subQ fat explain
5.8%
Breeds with superior marbling abilities
duroc
southdown
angus
breeds with inferior marbling ability
yorkshire
merino
limousin
what are red(type I) fibers used for
endurance movement
what are white(type IIB) fibers used for
quick bursts of energy
what cattle breeds have predominantly white fibers
large European breeds
difference between acceptable vs trimmable fat
trimmable is what you cut away to make it acceptable
why is pork ribbed at the 10th rib
they are slaughtered younger so it gives a better representation of muscling
what path does muscle take as it grows
starts in extremities
moves to chuck/round
moves towards center
meets at rib-loin juncture
why is the theory that long bodied animals were more muscular and had a higher yield false
as one area gets longer other areas increase by the same amount meaning no part is bigger by comparison
what muscles are part of the “expensive muscle group”
chuck
rib
loin
round
T/F muscle is always present in a constant ratio to bone
FALSE
what breed had the highest percentage of bone
holstein
bone percentage: heifers vs steers
steers > heifers
T/F you can predict muscle:bone ratio
FALSE. cattle can vary
leannnes definition
ratio of total muscle to total fat
muscling definition
ratio of total muscle to total bone
meatiness definition
ratio of total muscle + acceptable fat to total bone + trimmable fat
bullock
young bull
