Objective Evaluation of Meat Animals Flashcards

1
Q

what is needed to predict cutability

A

amount of subQ fat
amount of muscle

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1
Q

how accurate is antemortem evaluation for quality and yield grade

A

60%

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2
Q

what can be used to measure subQ fat on a living animal

A

ultrasounds

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3
Q

optical probe types

A

Hennessy grading probe
fat-o-meter

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4
Q

how do optical probes work

A

reflects off fat and muscle and detects different colors

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5
Q

when would optical probes not provide proper information

A

on PSE meat since there’s not much differentiation in color

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6
Q

how are ultrasonics used for carcasses

A

similar to live animals, hide still on

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7
Q

objective determination of whole body composition of live animals

A

Antipyrine
Anesthetic
K40 counter
D2O/deuterium oxide
scanning technologies

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8
Q

antipyrine uses to determine body composition

A

injected into animal and spreads uniformly into body water where a sample is taken. more water = less fat

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9
Q

anesthetic uses to determine body composition

A

anesthetics are preferentially absorbed into fat. fatter animals sleep less than lean animals

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10
Q

K40 uses to determine body composition

A

all K in animals is in muscle
K40 is radioisotope of potassium
K:K40 ratio is constant

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11
Q

deuterium oxide uses to determine body composition

A

predicts water to predict muscle(similar to antipyrine)

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12
Q

scanning technology uses to determine body composition

A

CT and MRIs to view composition

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13
Q

issues using scanning technologies on live animals

A

-hard to keep animals still
-must make sure they have not swallowed any metal

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14
Q

objective determination of whole body composition of carcasses

A

Total body electrical conductivity
video image analysis

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15
Q

total body electrical analysis(ToBEC)

A

electrical current through animal, less current through fat animals

16
Q

what industry heavily uses ToBEC

A

pork industry

17
Q

Video Image Analysis

A

camera + computer + digitizer, takes picture and analyzies yield/quality grade

18
Q

what countries use video image analysis for cutability assessment

A

US and Australia

19
Q

what information does VIA provide

A

ribeye area
fat thickness
color
marbling

20
Q

equation for whole body specific gravity

A

(weight in air/weight in air-weight in water) x 100

21
Q

what does specific gravity tell about composition

A

high specific gravity = lean
low = fat