Meats Exam 3 Flashcards
1
Q
Angus cattle are known for having these kinds of muscle fibers
A
Red
2
Q
Antipyrine measures this in animals, which is inversely related to fatness
A
water
3
Q
Approximate ounces per day recommended for meat consumption
A
6 oz.
4
Q
Body composition determined by weighing underwater
A
specific gravity
5
Q
Breed that has the highest bone content
A
Holstein
6
Q
Carcass proportion that is higher in bulls than steers
A
Chuck
7
Q
Fat color that is considered less desirable
A
Yellow
8
Q
Groups of livestock of similar market desirability in terms of predictions of the type of carcass they will provide
A
Grades
9
Q
Highest palatability grade for a lamb
A
Prime
10
Q
Last location for muscle development
A
rib-loin junction
11
Q
Makes up 56% of total muscle weight of cattle of very different shapes and appearance
A
Expensive muscle group
12
Q
Measures the gamma radiation given off to predict muscle in live animals
A
K:K40
13
Q
Number one factor in the selection of the foods we eat
A
Palatability
14
Q
Original grade identified for elite customers
A
Prime
15
Q
Species that still has a measure of internal fat for predicting palatability
A
Cattle
16
Q
Species that uses a dichotomous grading system for quality assessment
A
Swine
17
Q
Term that describes the ratio of total muscle to total fat
A
Leanness
18
Q
Type of iron more easily absorbed in the body
A
Heme
19
Q
Type of probe that the Hennessy Grading Probe and Fat-O-Meater are
A
Optical
20
Q
Uses a camera plus digitizer to capture informations to predict quality and composition of carcasses
A
VIA
21
Q
T/F: As animals increase in weight, their carcasses become fatter and their retail cuts become larger
A
True
22
Q
T/F: As fatness increases, retail cut yield decreases
A
True
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
24
Q
In sleep time, fat hogs sleep longer than lean hogs when given 12 mg of Nembutol
A
False
25
Muscle is always present in constant ratio and proportion to bone
False
26
The National Beef Market Basket Survey showed that beef cuts in the retail case were leaner than previously
True
27
The priority of nutrient utilization for fat depots, from highest to lowest, is perinephric, intermuscular, subcutaneous, and intramuscular
True
28
These are cuts of beef and pork that are similar to chicken with respect and cholesterol
True
29
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")
True
30
Violating Do Not Hold results in decreased rate of gain, decreased feed efficiency, and undesirable carcass composition.
True
31
You can select for heavy muscling in the loin and/or round (leg or ham) and select against muscling in the chuck or shoulder
False
32
Those items from bovine animals that may contain the BSE agent.
Specified risk material (SRM)
33
Observed during beef slaughter to determine age of the cattle
Dentition
34
The term for smaller cuts that are obtained from primals (I.e., clod, chuck roll, and mock tender from the chuck.)
Sub Primals
35
Casings derived from certain sections of the digestive system of animals
Natural Casings
36
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
Cow
37
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)
Beef= 50 lbs
Pork= 50 lbs
38
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
63.0%
39
The sex class for 9 to 30 months of age bulls
Bullock
40
Predicts the expected palatability of cooked beef from a carcass
Quality grade
41
Which of these three animal tissues would have the highest color index, beef chuck, pork shoulder, or veal shoulder
Beef Chuck
42
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.
$200/cwt
43
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
???
44
The beef maturity group with the most bone, the flattest ribs, and the darkest colored, coarsest textured lean.
E
45
A dispersion of fat particles in water held by the action of salt-soluable, heat-cougulable proteins
Emulsion
46
T/F: As fatness increases, retail cut yield decreases
True
47
T/F: Beef has the highest binding index
True
48
T/F: As muscling increases, retail cut yield increases
True
49
At some point and with the inherent growth potential of the specific animal involved, the proportions of muscles, bone, and fat are optimal
True
50
Bulls have about 2% more flank than steers
False (2% more chuck)
51
Different slaughter potentials and compositional endpoints for livestock are primarily driven by either hormonal activity or by frame size and maturity
True
52
Non-heme iron is more easily absorbed by the body than heme iron
False (it is less easily absorbed)
53
Nutrition and product safety are more important to consumers than is taste
False (less, taste is always #1)
54
Old cows are discounted compared to young heifers because they have yellow-colored fat.
True
55
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
False, they are equally effective
56
The body area with the highest priority for nutrient utilization is the rib and loin
False (head and nervous is the highest priority)
57
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
True
58
The fat depot with the lowest priority for nutrient utilization is perinephric
False (it is the highest)
59
The higher the plane of nutrition, the more rapidly body composition is achieved
True
60
The National Beef Market Basket found that consumers wanted taste fat, not waste fat
False (Consumer Retail Beef Study)
61
The palatability problem with boars is tenderness
False (flavor not tenderness)
62
The relationship between subcutaneous fat and marbling is very high
False (it is very low, only 2%)
63
The ToBEC reading for a leaner animal will be lower than the reading for a fatter animal
False (the reading will be higher)
64
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.
True
65
Violating "Market When Ready" will only produce over fattened animals.
True
66
Well-bred animals with high inherent potential for growth will produce most efficiently on a full feeding program
True
67
Angus cattle are known for having these kinds of muscle fibers
Red, slow-twitch
68
Approximate amount of meat actually consumed each day once cooked, bones removed, and processed meats added back in
2.5 oz
69
Chart that demonstrates the minimum amount of fat for taste and the maximum amount to comply with diet/health recommendations
Window of Acceptability for Marbling
70
Other than disease, what impacts value of old ewes compared to young ewes
Undesirable flavor
71
For Deuterium Oxide and Antipyrine, higher water content would be related to a leaner or fatter animal?
Leaner
72
Groups of livestock of similar market desirability in terms of predictions of the type of carcass they will provide
Grades
73
Highest palatability grade for lamb
USDA prime
74
How much meat in the cooked form should be consumed daily?
6 oz
75
In a three-ounce serving, this vitamin provides over 100% the daily recommended allowance (RDA)
B-12
76
Lowest cutability grade for beef
Yield Grade 5
77
Makes up 56% of total muscle weight of cattle of very different shapes and appearance
Expensive muscle group
78
Measure of internal fat in beef carcass grading
%KPH (kidney, pelvic, and heart fat)
79
Measure of size in pork carcass grading
None
80
Measures the gamma radiation given off to predict muscle in live animals
K40 Counter
81
Cattle breed with high bone content
Holstein
82
Original grade identified for elite consumers
USDA Prime
83
Other than "transactions sight unseen," why a common terminology had to be developed
Market news reporting
84
Primary reason why heifers have lower dressing percentages than steers
Pregnancy
85
The fat-o-meter is this type of probe
Optical
86
To predict cutability, we need to know amount of subcutaneous and what else?
Rib eye area
87
Type of fat (think saturated or unsaturated) that is mentioned most often in dietary guidelines to avoid
Saturated
88
Type of grading system used for pork
Dichotomous
89
Type of grading system where several entities are arranged in a graded series
Hierarchical
90
Uses high-frequency sound waves to measure composition of livestock
Ultrasound
91
Primary problem with old sows versus young gilts
fatter
92
Would longer or shorter sleep time reading be related to a leaner compared to fatter animal?
Lean sleep longer than a fat one
93
Would a higher or lower specific gravity reading be related to a leaner compared to fatter carcass?
A lean animal will have a higher specific gravity
94
Would a higher or lower ToBEC reading be related to a leaner compared to fatter carcass?
A lean animal will have a higher ToBEC reading
95
Those items from bovine animals that may contain the BSE agent
SRM (specified risk materials)
96
Predicts the expected palatability of cooked beef from a carcass
Quality Grade
97
The term for smaller cuts that are obtained from primals (I.e. strip, top sirloin butt, and tenderloin from the loin.)
Subprimals
98
Casings derived from certain sections of the digestive system of animals
Natural casings
99
Estimates the percentage of boneless, closely trimmed retail cuts that can be obtained from a beef carcass
Yield grade
100
Give the dressing percentage of a steer that had a live weight of 1250 pounds and a carcass weight of 775 pounds
carcass/livex100
775/1250=.62x100=62%
101
Which of these three animal tissues would have the lowest binding index, bull meat, beef chuck, or beef fat
Beef fat
102
The term for the trachea, heart, and lungs, collectively
Pluck
103
Which of these three animal tissues would have the highest color index, beef chuck, pork shoulder, or veal shoulder?
Beef Chuck
104
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
$208.33
