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ansc 108 > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

stunning

A

a method used to render animals unconscious

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2
Q

what method of stunning in used for cattle and sheep

A

captive bolt

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3
Q

what method of stunning is used for pigs

A

electrical or CO2

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4
Q

where is the head removed

A

at the atlas joint

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5
Q

what is used to remove the hide from cattle

A

hide puller

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6
Q

what method is used to remove the skin from sheep

A

fisting

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7
Q

what is fisting

A

using the fist to go between skin and fell membrane to leave fell membrane on

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8
Q

what method is used to dehair pigs

A

scalding

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9
Q

T/F skin is removed from pigs during slaughter

A

FALSE skin is left on

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10
Q

where on the leg are feet removed from cattle

A

knee and hock

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11
Q

when are the feet removed for pigs

A

after chilling, toenails are taken off sooner

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12
Q

where on the leg are feet removed from sheep

A

break/spool joint

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13
Q

evisceration

A

removing contents and organs from abdominal and thoracic cavities

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14
Q

viscera

A

abdominal cavity

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15
Q

pluck

A

thoracic cavity

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16
Q

what is in the thoracic cavity

A

trachea
lungs
heart

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17
Q

which animal is left intact(not split) after slaughter

A

sheep

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18
Q

antemortem

A

inspected within 24 hours before harvest

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19
Q

classifications of antemortem inspection

A

US passed
US suspect
US condemned

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20
Q

what temp is used for blast chilling

A

28 F

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21
Q

what temp is used for cooler storage

A

36 F

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22
Q

factors influencing dressing percent

A

fill
digestive tract type
fat
muscle
manure and mud

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23
Q

what is the most valuable by-product of slaughter

A

hide/pelt

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24
Q

dress off items

A

blood
feet and shanks
hide/pelt
viscera
head
liver
heart

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25
Q

buttons

A

soft cartilage on outside of chine bones, ossify(harden) with age

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26
Q

pizzle eye is on what animal sex? why?

A

Male, its where the penis was removed

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27
Q

factors measuring yield grad

A

ribeye are
fat thickness
KPH
carcass weight

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28
Q

factors determining maturity

A

buttons
rib shape
lean color

29
Q

what quality grades are associated with maturity A

A

prime
choice
select
standard

30
Q

what quality grades are associated with maturity B

A

prime
choice
standard
utility

31
Q

what does PSE stand for

A

pale soft and exudative

32
Q

top 3 most tender meat cuts in order

A

tenderloin
rib
round

33
Q

factors affecting tenderness

A

age
degree of doneness
breed type
quality grade
locomotive vs support

34
Q

what is a pullet

A

immature female chicken

35
Q

oviposition

A

the egg laying process

36
Q

where did the poultry industry start

A

family farms in the midwest

37
Q

reasons for increased consumption and production of poultry

A

-new methods of processing, packaging, and distributing
-broilers widely available at a good price
-chicken was seen as more healthy

38
Q

what is vertical integration

A

control by a single management of 2 or more stages of production

39
Q

egg quality grades

A

AA
A
B

40
Q

what is the best egg quality grade

A

AA

41
Q

how many eggs can a hen produce a year

A

285

42
Q

how much feed does it take to grow a pound of chicken

A

less than 1.9 pounds

43
Q

most valuable poultry cut

A

the breast

44
Q

how long does it take a baby chick to hatch

A

21 days

45
Q

how long does it take a turkey to hatch

A

28 days

46
Q

does the hen or the rooster determine the sex of the offspring

A

the hen(fenmale)

47
Q

how much feed does it take to produce a dozen eggs

A

3 pounds

48
Q

top 2 egg states

A

Iowa
Ohio

49
Q

top 2 broiler states

A

Georgia
Alabama

50
Q

top 2 broiler companies

A

tyson food
pilgrims pride

51
Q

top 2 turkey states

A

Minnesota
North Carolina

52
Q

top 2 turkey companies

A

butterball
jennie-o

53
Q

what percent of eggs are further processed

A

32%

54
Q

T/F there IS a nutritional difference between brown and white eggs

A

FALSE there is NO nutritional difference between brown and white eggs

55
Q

T/F male and female turkeys are raised separately

A

TRUE

56
Q

what cut are turkeys selected for

A

Breast meat

57
Q

what weight are hens raised to

A

18-30 lbs.

58
Q

what weight are toms raised to

A

40-45 lbs.

59
Q

functions of egg in frozen desserts

A

flavor
texture
yellow color
foam when melting
more natural label

60
Q

fibroelastic penis

A

always erected, muscles allow for it to extend and contract

61
Q

vascular penis

A

engorges with blood flow to become erect

62
Q

what is the function of FSH

A

follicular growth

63
Q

function of oxytocin

A

milk let down
contractions during birth

64
Q

T/F estrogen is a steroid hormone

A

TRUE

65
Q

what is estrogen responsible for

A

sexual behavior
secondary sex charictaristics

66
Q

what is testosterone released by in males

A

Leydig cells

67
Q

advantages of AI

A

disease control
record keeping
no male on farm
genetic improvement
more economical

68
Q

what AI method is preferred for cattle

A

rectocervical

ansc 108 (3 decks)

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