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Meats > Exam 2 Review > Flashcards

Exam 2 Review Flashcards

1
Q

Wether(ovine)

A

castrated male

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2
Q

ovine carcass sex identification

A

wether-cod fat
ewe-udder fat
ram-heavily muscled

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3
Q

where is fat thickness measured in lambs

A

center of the ribeye

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4
Q

where is bodywall thickness measured in lambs

A

5 in from ribeye

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5
Q

main use of edible by-product intestines

A

sausage casing

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6
Q

T/F fermented sausage means it has lactic acid in it

A

TRUE

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7
Q

T/F Bos taurus has higher calpastatin levels than bos indicus

A

FALSE

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8
Q

what by-product is sold as an aphrodesiac in the middle east

A

gall stones

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9
Q

what is the most valuable cattle hide due to lack of brand

A

native

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10
Q

which “bony” cut from pork is a major wholesale cut

A

spare ribs

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11
Q

lamb carcass selection from foresaddle consisting of rack and brest

A

bracelet

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12
Q

equation for pork carcass grade

A

(4 x last rib fat) - (1-muscling score)

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13
Q

equation for lamb yield grade

A

.4 + (1 x 12th rib fat thickness)

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14
Q

4 types of lamb leg

A

safeway
frenched
american
shank-off

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15
Q

whcih is more tender bos indicus or bos taurus

A

bos taurus

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16
Q

what is the greatest contributor to USDAs estimated offal value

A

the hide

17
Q

what process converts nitric oxide mb to to nitrosyl hemochromagen

A

heat

18
Q

myoglobin form when OH is present

A

metmyoglobin

19
Q

most valuable slice of bacon

A

premium

20
Q

what serves as an antimicrobial in meat curing

A

SaH

21
Q

frankfurter defect caused by overchopping

A

fatting out

22
Q

term used to describe relative amount of SSHCP in meat

A

binding index

23
Q

what species is lard made from

A

pork

24
Q

by-product that is the source of hyaluronidase

A

testes

25
Q

name for solidification point in fat

A

titer

26
Q

pelt with lowest value

A

sherling no. 4

27
Q

IMPS number series for lamb

A

200

Meats (19 decks)

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