Exam 2 Breed, Age, Species Variation Flashcards
1
Q
how many breeds cattle worldwide
A
800
2
Q
bos indicus (zebu)
A
- heat tolerance
- musculo-fatty hump
- originated in Southern Asia
- parasite and disease intolerant
- tougher
- lower marbling
- lean
3
Q
bos taurus
A
- warmer regions/ temperate climates
- originated in Europe
- maternal & terminal breeds
- tender
- more marbling
4
Q
British good beef cattle breed
A
angus, shorthorn
5
Q
Australia good beef cattle breed
A
murray grey
6
Q
Japan good beef cattle breed
A
wagyu
7
Q
angus
A
- high quality
- natural marbling
- superior feed conversion
- adaptable for weather
- superb mothers (good milking)
8
Q
wagyu
A
- good intramuscular and backfat
- high % omega 3 and 6
- fed beer
9
Q
jersey
A
- high quality and marbling
- feed efficiency
- 20% lower feed costs
- live 10% longer lives
- adaptable
10
Q
simmental
A
- dual purpose (milk and meat)
- moderate or extremely large frame
11
Q
beef breeds known for cutability
A
- limousin
- charolais
- chianina
12
Q
dairy cattle breeds known for high quality and marbling
A
- jersey
- holstein
- simmentals
- charolais
13
Q
limousin
A
- cutability
- high dressing %
- hig meat yield
- adaptable to diverse harsh climates
- tender healthy beef
14
Q
suffolk sheep
A
- most common sheep breed
- rapid growth
- lean
- high yield carcass
- wool not concern
15
Q
hampshire sheep
A
- some wool on ends and legs
- large, lean carcass
16
Q
dorset sheep
A
- provide lots of milk
- grow and mature at moderate rate
17
Q
boer goat
A
main meat goat breed
18
Q
which state has the most goat meat production
A
texas
19
Q
broiler breed
A
Cornish-rock
20
Q
layer breed
A
leghorn (white egg)
21
Q
turkey breed
A
broad breasted white
22
Q
duck breed
A
pekin (Long Island)
23
Q
PSE meat
A
pale soft exudative (watery) meat
24
Q
high quality swine
A
berkshire
-best quality/ color and marbling
25
dual purpose swine
duroc
| -2nd best quality/cutability
26
high cutability swine
- hampshire
| - yorkshire (large whites)
27
swine breeds that have PSE qualities
- piedtrain (Belgium)
| - hampshire
28
genetic selection for pig
- intermediate leanness
- increased cutability
- more muscle
29
genetic timeline for swine
- lard
- ultra lean
- balanced
30
hypertrophy
- increase in fiber size
- occurs after birth
- pre existing muscle cells grow
- ex. sheep (texel, callipyge)
31
callipyge
- greek for "beautiful buttocks"
- no birthing probs
- toughened meat
32
hyperplasia
- increase in fiber number
- only pre-natal
- growth of new muscle cells
- ex. beef (Belgian blue, Piedmontese)
33
piedmontese
- mutation of myostatin gene
- dystocia (difficult birth) common prob
- improved tenderness
34
myostatin
protein that inhibits muscle growth after certain point in development
35
belgian blue
- famous for double muscling
- gene suppresses production of myostatin (so muscle growth is continues)
- c section birth bc so big
36
geneSTAR
tests DNA markers for feed efficiency, tenderness, and marbling
37
tenderness prediction
- more accurate than marbling
| - calpain and calpastain (proteins that produce tougher meat)
38
_____ should be a good indicator of marbling
backfat
39
cutability is ____ to predict while quality is _____
- cutability is easy to predict
| - quality is hard
40
dressing percentage
hot carcass weight divided by the live weight
41
chicken and pig dressing percentage
72%
42
beef dressing percentage
62%
43
lamb dressing percentage
50%
44
6 influences on dressing %
- head
- hide
- GI tract
- blood
- fat
- muscle
45
typical age to slaughter beef, lamb, pork
- beef: 20 months
- lamb: 8 months
- pork: 5 months
46
beef aging
- get most tenderness benefit from aging
- 2 weeks ideal
- longer results in dehydration and mold
47
pork aging
- no benefit aging
| - tender day 1 post mortem
48
enzymatic action
tenderizes meat by breaking down proteins- continues after death
49
collagen post mortem
- amount of collagen in/ around muscles increases post mortem
- collagen crosslinks increase making it less soluble
50
aitchbone hanging/ tenderstretching
- suspended by butt instead of achilles
| - more tender meat
51
3 main factors influencing tenderness
- sarcomere length
- postmortem proteolysis
- collagen
52
sarcomere length
- amount of stretch in muscle
| - longer = more tender
53
postmortem proteolysis
- aging time postmortem for enzymatic action
| - more proteolysis = more tender
54
collagen
- amount of collagen cross linking affected by age of animal and function of muscles
- more collagen = tougher meat
