Exam 2 Practice Questions Flashcards
Which of the following is the least common quality grade for cattle, with less than 5% being in this grade? A. Prime B. Choice C. Select D. 1 E. 5
A. Prime
Which of the following is NOT a factor used to calculate beef yield grade? A. Fat measured over the ribeye B. % kidney, pelvic, and heart fat C. Marbling D. Ribeye area
C. Marbling
Which of the following is true regarding marketing beef cattle?
A. In “grid” marketing, the price for animals sold is based on the average of the entire pen.
B. In grid marketing, the seller is paid based on the USDA grades of each carcass
C. Among formula, contract, and grid marketing, grid is the most common.
D. All of the above.
B. In grid marketing, the seller is paid based on the USDA grades of each carcass.
In comparing carcasses of similar weights from an average beef steer and an average diary steer, in most cases the beef carcass would be: A. Leaner B. Heavier muscled C. Higher quality D. All of the Above
B. Heavier muscled
Which of the following beef quality grades would be used only for older cows? A. Choice B. Select C. Standard D. Utility
C. Standard
Which of the following would represent and “average” beef carcass in the industry?
A. 1000 lb carcass, .1 inch fat, 18.0 sq in ribeye, 1.0 yield grade
B. 800 lb carcass, .5 in fat, 13.5 sq in ribeye, 3.0 yield grade
C. 500 lb carcass, .8 in fat, 8.0 sq in ribeye, 2.0 yield grade
D. 200 lb carcass, .25 in fat, 6.0 sq in ribeye,
B. 800 lb carcass, .5 in fat, 13.5 sq in ribeye, 3.0 yield grade
Which of the following is true regarding inspection and grading?
A. Inspection is mandatory, grading is optional.
B. The US government pays for inspection, the packer pays for grading.
C. Inspection deals with food safety, grading is a marketing tool.
D. All of the Above
D. All of the above
In which species are USDA grades used the least?
A. Beef
B. Lamb
C. Pork
C. Pork
Which is true regarding lamb grading?
A. most lamb quality grade is prime or choice
B. The only factor in lamb yield grade is fat thickness
C. A carcass with “spool” joints is not considered lamb.
D. All of the above
D. All of the above
Quality grade is used to:
A. Provided a prediction of palatability of the meat.
B. Provide an estimate of the yield of boneless trimmed retail cuts.
C. Estimate the amount of marbling a carcass has.
D. All of the above.
A. Provided a prediction of palatability of the meat.
Meat prepared at a packing plant, ready for retail sale are known as:
A. Case-ready meats
B. Plant-prepared meats
C. Pre-packaged cuts
A. Case-ready meats
Which of the following is true about case-ready meats?
A. They have a longer shelf-life
B. They are sometimes less “messy” than meats cut and packaged at the grocery store
C. They are often more expensive
D. all of the above
D. All of the above
The definition of meat processing includes which type(s) of treatment(s) that alter the form of the original product? A. Mechanical (e.g. grinding) B. Chemical (e.g. curing) C. Enzymatic (e.g. fermented sausage) D. All of the above
D. all of the above
Preservation, protein extraction and flavor are the three major function of what non-meat ingredient?
A. Phosphate
B. Salt
C. Sugar
B. Salt
Nitrate is responsible for: A. tenerization B. increasing water holding capacity C. pink color and characteristic flavor of cured products. D. None of the above
C. pink color characteristic flavor of cured products
The non-meat ingredient that has a major role in increasing water holding capacity, so we have products like a water-added ham, is: A. nitrate B. phosphate C. salt D. species
B. phosphate
The original reason that meat processing was developed was for: A. Increase variety B. convenience C. preservation D. none of the above
C. Preservation
The specific, deadly bacteria that is eliminated by nitrites and nitrates is: A. Closrtidium Botulium B. E., Coil C.Listeria D. Salmonella
A. Closrtidium Botulium
Which product(s) would have nitrite? A. Fresh brats (not fully cooked) B. Fresh pork sausage C. Ham D. All of the above
C. Ham
Curing can be done by:
A. Pumping or injecting the cure solution into the meat
B. Dry cure rubbed on the outside of the meat
C. Both the above
D. None of the above
C. Both of the above
Ractopamine:
A. is an approved feed additive for cattle and swine
B. Improved carcass composition and growth rate
C. Increase protein deposition and decrease fat composition
D. All of the above
D. All of the above
Body composition:
A. Has minimal effect of efficient of gain
B. Typically changed the msot during maturity
C. Can ONLY be changed through the use of exogenous hormones
D. None of the above
D. None of the above
At what point in an animal`s life is growth raid, with muscle being the primary component of growth, thus making growth curve a nearly straight, diagonal line?
A. Early postnatal
B. Puberty
C. Maturity
A. Early Postnatal
The growth curve of meat animals can be change or manipulated by which method?
A. The use of exogenous hormones, including androgen and estrogen
B. Genetically selecting for superior growth rates
C. the use of beta-antagonism such as ractopamine
D. All of the above
D. All of the above
Development is: A. A change in structure, composition, or abilities B. An increase in tissue mass C. An increase in cell number D. All of the above
A. A change in structure, composition, or abilities
Backfat is what type of fat? A. Internal B. Intramuscular C. Intermuscular D. Subcutaneous
D. Subcutaneous
Which hormone is responsible for storing excess energy as fat and decreasing blood sugar levels? A. Somatotiopin B. Glucocotoids C. Insulin D. Glucagon
D. Glucagon
Meat contains about what percent protein? A. 75% B. 66% C. 33% D. 15%
D. 15%
The component of meat that plays an important role in tenderness and which is found around each individual muscle fiber is? A. Connective Tissue B. Fat C. Lipids D. Bone
A, Connective Tissue
Stress on animals just prior to slaughter may cause meat to be: A. Unusually dark colored B. Pale, soft, and excudative C. Both of the above D. none of the above
C. Both of the above
A 1400 lb steer with an average dressing % would have a carcass wieght closest to: A. 700 lbs B. 800 lbs C. 900 lbs D. 1000 lbs
C. 900 lbs
Which of the following occurs in the conversion of muscle to meat?
A. muscles permanently contract
B. pH declines from neutral to slightly acidic
C. Oxygen is depleted in the muscles
D. All of the above
D. All of the above
Which of the following is true regarding myogolbin?
A. It is mainly composed of blood
B. It is responsible for the red color in meat
C. It is depleted/disappears in the conversion of muscle to meat.
D. All of the above.
B. It is responsible for the red color in meat
The most popular type of milk is: A. Whole milk B. 2% milk C. 1% milk D. Skim milk E. Flavored milk
B. 2% milk
Consumption of what product has nearly tripled in the US in the past 40 years? A. Butter B. Cheese C. Sour Cream D. Yogurt
B. Cheese
Which of the following is true regarding palatability of meat?
A. Meat from the locomotion muscle is more tender than meat from support muscles
B. Meat from older animals is more tender than meat from younger animals
C. Meat from intact males is more palatable than meat from castrates or females
D. All of the Above
E. None of the above
D. All of the above
The leading states in commercial red meat production (or the packing industry) are:
A. Located primarily on the coast, close to the greatest number of consumers
B. Located primarily in the Midwest and Central Plains, close to much of the livestock production
C. Are mostly equally scattered through all regions of the country
D. None of the above
B. Located primarily in the Midwest and Central Plains, close to much of the livestock production
The definition of “fresh meat” in regards to the meat industry is?
A. Any animal tissue that can be eaten by humans
B. Red meat from beef, pork, etc, but not white meat
C. Meat that has had no mechanical treatments or added ingredients.
D. Meat that has had no bacterial contamination
C. Meat that has had no mechanical treatments or added ingredients.
Dressing % for swine have higher averages than dressing % of cattle or sheep because:
A. feet and skin are left on pork carcasses, not on beef or sheep
B. They have a smaller digestive tract compared to ruminant animals
C. Fatter animals tend to dress higher and on average, swine are the fattest species.
D. All of the above
D. All of the above
Which of the following is true regarding myoglobin?
A. It is mainly composed of blood
B. It is responsible for the red color in meat
C. it is depleted/disappears in the conversion of muscle to meat.
D. All of the above
B. It is responsible for the red color in meat
Which of the following is true regarding grades for eggs?
A. Grades AA and A must have clean, unbroken, normal shells
B. Grade B eggs must have unbroken shells, but may be abnormally shaped
C. Grade B eggs are only used in pasteurized, manufactured egg products
D. All of the above
D. All of the above
The dry period for a dairy cow should be approximately how long? A. 30 days B. 60 days C. 90 days D. 120 days
B. 60 days
Which of the following occurs during the dry period of dairy cows?
A. Mammary tissues is regenerated
B. Dry matter intake peaks
C. body weight falls to the lowest since calving
D. All of the above
A. Mammary tissues is regenerated
When is a dairy cow typically in a negative energy balance, meaning she cannot eat enough to even maintain her weight?
A. During the entire lactation
B. The first 80 days post-calving
C. The dry period
D. Never, she may not be able to gain weight, but she can always maintain it.
B. The first 80 days post-calving
Mastitis is:
A. the leading reason for dairy cows to be culled
B. a disease for which testing is necessary, as it does not always have visible symptoms
C. an infection of the mammary gland
D. All of the above
D. All of the above
