Exam 3 Misc.

Question 1

why is the relationship between subQ fat and marbling so low

Answer 1

marbling is a source of energy that canbe mobilized quickly while subQ fat remains

Question 2

what kind of muscle fibers do angus have

Answer 2

red

Question 3

what carcass proportion is higher in bulls than steers

Answer 3

chuck

Question 4

what muscle group makes up 56% of total muscle weight

Answer 4

expensive muscle group

Question 5

number one factor in the selection of feed we eat

Answer 5

palatability

Question 6

what species uses dichotomous grading system

Answer 6

swine

Question 7

emulsion definition

Answer 7

dispersion of fat particles in water held by actioon of SSHCPs

Question 8

average amount of meat eaten each day once cooked, bones removed, and processed meats added in

Answer 8

2.5 oz

Question 9

groups of livestock of similar market desirability in terms of predictions of type of carcass they will provide

Answer 9

grades

Question 10

measure of internal fat in beef carcass grading

Answer 10

KPH

Question 11

what tissue would have the lowest binding index

Answer 11

beef fat

Question 12

binding index above 50 would be considered what? below 50?

Answer 12

> 50=binder
<50=filler

Question 13

myoglobin state of red meat

Answer 13

nitric oxide myoglobin

Question 14

myoglobin state to give cured pink color

Answer 14

nitrosyl hemochromagen

Question 15

what has the highest binding index score(100)

Answer 15

boneless bull meat

Question 16

in a 3 oz serving this vitamin provides over 100% of the daily recommended allowance

Answer 16

B-12

Question 17

sex class for 9-30 month age bulls

Answer 17

bullock

Question 18

region of heifer carcass that is higher proportion than steers

Answer 18

flank

Question 19

T/F chicken has higher cholesterol than beef

Answer 19

TRUE

Question 20

what does color index identify

Answer 20

amount of Mb in meat