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Meats Exam 3 > Meats Exam 3 > Flashcards

Meats Exam 3 Flashcards

1
Q

Angus cattle are known for having these kinds of muscle fibers

A

Red

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2
Q

Antipyrine measures this in animals, which is inversely related to fatness

A

water

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3
Q

Approximate ounces per day recommended for meat consumption

A

6 oz.

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4
Q

Body composition determined by weighing underwater

A

specific gravity

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5
Q

Breed that has the highest bone content

A

Holstein

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6
Q

Carcass proportion that is higher in bulls than steers

A

Chuck

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7
Q

Fat color that is considered less desirable

A

Yellow

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8
Q

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

A

Grades

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9
Q

Highest palatability grade for a lamb

A

Prime

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10
Q

Last location for muscle development

A

rib-loin junction

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11
Q

Makes up 56% of total muscle weight of cattle of very different shapes and appearance

A

Expensive muscle group

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12
Q

Measures the gamma radiation given off to predict muscle in live animals

A

K:K40

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13
Q

Number one factor in the selection of the foods we eat

A

Palatability

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14
Q

Original grade identified for elite customers

A

Prime

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15
Q

Species that still has a measure of internal fat for predicting palatability

A

Cattle

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16
Q

Species that uses a dichotomous grading system for quality assessment

A

Swine

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17
Q

Term that describes the ratio of total muscle to total fat

A

Leanness

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18
Q

Type of iron more easily absorbed in the body

A

Heme

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19
Q

Type of probe that the Hennessy Grading Probe and Fat-O-Meater are

A

Optical

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20
Q

Uses a camera plus digitizer to capture informations to predict quality and composition of carcasses

A

VIA

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21
Q

T/F: As animals increase in weight, their carcasses become fatter and their retail cuts become larger

A

True

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22
Q

T/F: As fatness increases, retail cut yield decreases

A

True

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23
Q

In Market When Ready, at some point and with the inherent growth potential of the specific animal involved, the proportions of muscle, bone and fat, are optimal

A

True

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24
Q

In sleep time, fat hogs sleep longer than lean hogs when given 12 mg of Nembutol

A

False

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25
Q

Muscle is always present in constant ratio and proportion to bone

A

False

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26
Q

The National Beef Market Basket Survey showed that beef cuts in the retail case were leaner than previously

A

True

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27
Q

The priority of nutrient utilization for fat depots, from highest to lowest, is perinephric, intermuscular, subcutaneous, and intramuscular

A

True

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28
Q

These are cuts of beef and pork that are similar to chicken with respect and cholesterol

A

True

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29
Q

Value based marketing states that cattle, carcasses, and cuts should be marketed on their individual merit rather than the group average (termed “average based marketing”)

A

True

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30
Q

Violating Do Not Hold results in decreased rate of gain, decreased feed efficiency, and undesirable carcass composition.

A

True

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31
Q

You can select for heavy muscling in the loin and/or round (leg or ham) and select against muscling in the chuck or shoulder

A

False

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32
Q

Those items from bovine animals that may contain the BSE agent.

A

Specified risk material (SRM)

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33
Q

Observed during beef slaughter to determine age of the cattle

A

Dentition

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34
Q

The term for smaller cuts that are obtained from primals (I.e., clod, chuck roll, and mock tender from the chuck.)

A

Sub Primals

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35
Q

Casings derived from certain sections of the digestive system of animals

A

Natural Casings

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36
Q

Produces a carcass with prominent hips, a large pelvic cavity that is devoid of fat, no pizzle eye, and devoid of fat in the udder region

A

Cow

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37
Q

Determine the proper ratio of Beef and Pork to use to formulate a 100-pound batch of sausage with 30% fat.
Meat source 1= Beef Trimmings 90:10 (10% fat)
Meat source 2= Pork trimmings 50:50 (50% fat)

A

Beef= 50 lbs
Pork= 50 lbs

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38
Q

Give the dressing percentage (to the nearest tenth) of a steer that had a live weight of 1100 pounds and a carcass weight of 693 pounds

A

63.0%

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39
Q

The sex class for 9 to 30 months of age bulls

A

Bullock

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40
Q

Predicts the expected palatability of cooked beef from a carcass

A

Quality grade

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41
Q

Which of these three animal tissues would have the highest color index, beef chuck, pork shoulder, or veal shoulder

A

Beef Chuck

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42
Q

Determine the Carcass Cost Basis (per cwt.) for a steer with a Live price of $120/cwt., Live weight of 1200 lb., and Carcass weight of 720 lb.

A

$200/cwt

43
Q

Determine the Maximum Price Basis (per cwt.) for a 1000 lb. steer that is estimated to grade U.S. Choice and dress 60%. Givens: USDA Choice carcass=$200/cwt; USDA hide and offal value $10.00/cwt; Slaughter cost $60/head

A

???

44
Q

The beef maturity group with the most bone, the flattest ribs, and the darkest colored, coarsest textured lean.

A

E

45
Q

A dispersion of fat particles in water held by the action of salt-soluable, heat-cougulable proteins

A

Emulsion

46
Q

T/F: As fatness increases, retail cut yield decreases

A

True

47
Q

T/F: Beef has the highest binding index

A

True

48
Q

T/F: As muscling increases, retail cut yield increases

A

True

49
Q

At some point and with the inherent growth potential of the specific animal involved, the proportions of muscles, bone, and fat are optimal

A

True

50
Q

Bulls have about 2% more flank than steers

A

False (2% more chuck)

51
Q

Different slaughter potentials and compositional endpoints for livestock are primarily driven by either hormonal activity or by frame size and maturity

A

True

52
Q

Non-heme iron is more easily absorbed by the body than heme iron

A

False (it is less easily absorbed)

53
Q

Nutrition and product safety are more important to consumers than is taste

A

False (less, taste is always #1)

54
Q

Old cows are discounted compared to young heifers because they have yellow-colored fat.

A

True

55
Q

The Baylor College of Medicine/Texas A&M University study showed that chicken/fish was more effective in lowering blood cholesterol than was lean beef

A

False, they are equally effective

56
Q

The body area with the highest priority for nutrient utilization is the rib and loin

A

False (head and nervous is the highest priority)

57
Q

The chicken breast and chicken thigh both have substantially less cholesterol than do cuts of beef such as beef eye round roast and top loin steak steak, boneless, and cuts of pork such as pork tenderloin and pork too loin chop

A

True

58
Q

The fat depot with the lowest priority for nutrient utilization is perinephric

A

False (it is the highest)

59
Q

The higher the plane of nutrition, the more rapidly body composition is achieved

A

True

60
Q

The National Beef Market Basket found that consumers wanted taste fat, not waste fat

A

False (Consumer Retail Beef Study)

61
Q

The palatability problem with boars is tenderness

A

False (flavor not tenderness)

62
Q

The relationship between subcutaneous fat and marbling is very high

A

False (it is very low, only 2%)

63
Q

The ToBEC reading for a leaner animal will be lower than the reading for a fatter animal

A

False (the reading will be higher)

64
Q

The Video Image Analysis (VIA) system is used to take a picture of carcasses or cuts, digitize it, and interpret it with a computer system.

A

True

65
Q

Violating “Market When Ready” will only produce over fattened animals.

A

True

66
Q

Well-bred animals with high inherent potential for growth will produce most efficiently on a full feeding program

A

True

67
Q

Angus cattle are known for having these kinds of muscle fibers

A

Red, slow-twitch

68
Q

Approximate amount of meat actually consumed each day once cooked, bones removed, and processed meats added back in

A

2.5 oz

69
Q

Chart that demonstrates the minimum amount of fat for taste and the maximum amount to comply with diet/health recommendations

A

Window of Acceptability for Marbling

70
Q

Other than disease, what impacts value of old ewes compared to young ewes

A

Undesirable flavor

71
Q

For Deuterium Oxide and Antipyrine, higher water content would be related to a leaner or fatter animal?

A

Leaner

72
Q

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

A

Grades

73
Q

Highest palatability grade for lamb

A

USDA prime

74
Q

How much meat in the cooked form should be consumed daily?

A

6 oz

75
Q

In a three-ounce serving, this vitamin provides over 100% the daily recommended allowance (RDA)

A

B-12

76
Q

Lowest cutability grade for beef

A

Yield Grade 5

77
Q

Makes up 56% of total muscle weight of cattle of very different shapes and appearance

A

Expensive muscle group

78
Q

Measure of internal fat in beef carcass grading

A

%KPH (kidney, pelvic, and heart fat)

79
Q

Measure of size in pork carcass grading

A

None

80
Q

Measures the gamma radiation given off to predict muscle in live animals

A

K40 Counter

81
Q

Cattle breed with high bone content

A

Holstein

82
Q

Original grade identified for elite consumers

A

USDA Prime

83
Q

Other than “transactions sight unseen,” why a common terminology had to be developed

A

Market news reporting

84
Q

Primary reason why heifers have lower dressing percentages than steers

A

Pregnancy

85
Q

The fat-o-meter is this type of probe

A

Optical

86
Q

To predict cutability, we need to know amount of subcutaneous and what else?

A

Rib eye area

87
Q

Type of fat (think saturated or unsaturated) that is mentioned most often in dietary guidelines to avoid

A

Saturated

88
Q

Type of grading system used for pork

A

Dichotomous

89
Q

Type of grading system where several entities are arranged in a graded series

A

Hierarchical

90
Q

Uses high-frequency sound waves to measure composition of livestock

A

Ultrasound

91
Q

Primary problem with old sows versus young gilts

A

fatter

92
Q

Would longer or shorter sleep time reading be related to a leaner compared to fatter animal?

A

Lean sleep longer than a fat one

93
Q

Would a higher or lower specific gravity reading be related to a leaner compared to fatter carcass?

A

A lean animal will have a higher specific gravity

94
Q

Would a higher or lower ToBEC reading be related to a leaner compared to fatter carcass?

A

A lean animal will have a higher ToBEC reading

95
Q

Those items from bovine animals that may contain the BSE agent

A

SRM (specified risk materials)

96
Q

Predicts the expected palatability of cooked beef from a carcass

A

Quality Grade

97
Q

The term for smaller cuts that are obtained from primals (I.e. strip, top sirloin butt, and tenderloin from the loin.)

A

Subprimals

98
Q

Casings derived from certain sections of the digestive system of animals

A

Natural casings

99
Q

Estimates the percentage of boneless, closely trimmed retail cuts that can be obtained from a beef carcass

A

Yield grade

100
Q

Give the dressing percentage of a steer that had a live weight of 1250 pounds and a carcass weight of 775 pounds

A

carcass/livex100
775/1250=.62x100=62%

101
Q

Which of these three animal tissues would have the lowest binding index, bull meat, beef chuck, or beef fat

A

Beef fat

102
Q

The term for the trachea, heart, and lungs, collectively

A

Pluck

103
Q

Which of these three animal tissues would have the highest color index, beef chuck, pork shoulder, or veal shoulder?

A

Beef Chuck

104
Q

Determine the Carcass Cost Basis for a steer with a Live price of $125/cwt., Live weight of 1200 lb., and a Carcass weight of 720

A

$208.33

Meats Exam 3 (1 decks)

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