Exam 2 Study Guide

Question 1

What are the 5 steps in the conversion of muscle to meat?

Answer 1

1. Loss of Blood
2. Loss of O2
3. Contraction of the muscle due to loss of ATP (energy) from muscle
4. Rigor Mortis
5. Decline in pH from 7.0 to 5.4 in 24 hours

Question 2

How does stress affect the meat quality?

Answer 2

rapid pH decline, low final pH

Question 3

Rapid pH decline and low final pH can cause pale soft mean, this is called _________ and is common in pork.

Answer 3

Exudative

Question 4

Stress in an animal that results in a high final pH is called ____________ and is common in beef.

Answer 4

Dark Cutters

Question 5

What is meat?

Answer 5

Animal tissues suitable for human consumption

Question 6

_______ meat has no mechanical treatments or added ingredients (ex. steaks, pork chops)

Answer 6

Fresh

Question 7

_________ meat has ingredients (salt, spices) added, or it has been changed by smoking, drying, or restructuring (ex. cured ham, sausages, beef jerky)

Answer 7

Processed

Question 8

Beef, veal, pork, mutton, lamb, goat are all examples of what type of meat?

Answer 8

Red Meats

Question 9

Chicken, turkey, duck are examples of what type of meat?

Answer 9

White Meat

Question 10

What period is known as freshening?

Answer 10

Period 1

Question 11

What is a happening to the cow during period 1 (freshening)?

Answer 11

The cows Milk Production and Dry Matter Intake increase and the body weight decreases (negative energy balance)

Question 12

When does maximum milk production happen?

Answer 12

Period 2

Question 13

How long is a cows dry period?

Answer 13

~2 months

Question 14

What happens physiologically during the dry period?

Answer 14

Milk production ceases, body weight increases, dry matter intake decreases

Question 15

What are the major breeds of dairy cows?

Answer 15

Ayrshire, Brown Swiss, Guernsey, Holstein, Jersey

Question 16

Which breed has the highest milk production?

Answer 16

Holstein

Question 17

Which has the highest fat content in the milk?

Answer 17

Jersey

Question 18

What is mastitis?

Answer 18

An infection and inflammation of the mammary glads, in

Question 19

Why is mastitis important?

Answer 19

It is the most common problem in the industry, it is expensive and troublesome.

Question 20

How much does mastitis cost the industry annually?

Answer 20

$1.5 billion a year ($200/cow annually)

Question 21

How has/is the dairy industry changing in terms of number of cows in the US and total production?

Answer 21

Total milk production has more than doubled with less than 1/2 the number of cows

Question 22

How has/is the dairy industry changing on a per-farm basis? How is size changing?

Answer 22

There has been an increase in the number of farms, but the size of the farms has increased

Question 23

What are four factors that affect the palatability of meat? In what way?

Answer 23

Muscle type, Age, Sex, Stress

Question 24

What are the 4 major physical components of meat? Which one is most easily changed or manipulated?

Answer 24

Water, Protein, Fat (easiest to change), Mineral (ash)

Question 25

Water makes up ______% of meat.

Answer 25

65-75%

Question 26

Protein makes up ______% of meat.

Answer 26

15-20%

Question 27

Fat makes up _____% of meat.

Answer 27

2-12%

Question 28

Mineral (ash) makes up ____%, and carbohydrates make up ______% of meat.

Answer 28

1%, >1%

Question 29

What is myoglobin?

Answer 29

Myoglobin is a protein used for oxygen storage in muscles.

Question 30

Veal is what color?

Answer 30

Pink

Question 31

A young beef animal is what color?

Answer 31

Cherry Red

Question 32

Cow beef is what color?

Answer 32

Darker Red

Question 33

Average dressing % for Cattle is _____.

Answer 33

63%

Question 34

Average dressing % for swine is ______%

Answer 34

75%

Question 35

Average dressing % for lamb is ____%

Answer 35

53%

Question 36

Wholesomeness, Mandatory, and Government Paid are all _________.

Answer 36

Inspection

Question 37

Palaitability/quantity, Optional, Packer Paid are all _________.

Answer 37

Grading

Question 38

_________ grade is a measure of expected palatability.

Answer 38

Quality

Question 39

________ grade is used to determine the % of retail cuts in a carcass (quantity).

Answer 39

Yield

Question 40

Yield grade predicts _____.

Answer 40

Quantity

Question 41

Quality grade is used to predict ________

Answer 41

eating quality

Question 42

What are the 3 functions of salt in meat?

Answer 42

preservation, protein extraction, and flavor