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Animal Biological Systems > Quiz 2 > Flashcards

Quiz 2 Flashcards

1
Q

What is meat?

A

Animal tissues that are suitable for use as food

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2
Q

Red meat

A

Beef, pork, lamb/mutton, veal

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3
Q

Poultry

A

Chicken, turkey, duck, geese

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4
Q

Sea food

A

Fish, clams, lobster, oysters

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5
Q

Game meat

A

Deer, elk, moose, bear

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6
Q

Center of the diet

A

Meat

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7
Q

Wet meat markets in China

A

Lower quality products at the end of the day

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8
Q

Huge priority in u.s.

A

Food safety

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9
Q

Meat inspection act of

A

1906

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10
Q

Required for sale of meat

A

U.S. meat inspection

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11
Q

Prior to death, no downer animals allowed past

A

Antemortem

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12
Q

Veterinarians overview health of carcass : internal organs

A

Harvest

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13
Q

Carcass maturity: at what age is checked for mad cow disease

A

Over 30 months

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14
Q

Cut and process —> tempt and cleanliness check

A

Fabrication

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15
Q

Consumer preference 1940

A

Short and very fat

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16
Q

Consumer preference 1970

A

Tall, skinny, no excess fat

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17
Q

Consumer preference today

A

Heavy muscle but also quite a bit of fat

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18
Q

Is USDA grading required?

A

No —> used as marketing tool

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19
Q

Yield grade factors

A

How big of round, how much backfat

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20
Q

More fat =

A

Worsened yield grade

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21
Q

Yield grade 1

A

Super muscular, little fat, big ribeye

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22
Q

Yield grade 3

A

Average, pretty muscular, good fat covering

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23
Q

Yield grade 5

A

Little muscle, super fat, less edible product

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24
Q

Beef quality grade is determined by

A

Maturity and marbling

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25
Q

Quality grading

A

USDA prime, choice, select, standard, commercial, utility, cutter and canner

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26
Q

Best quality grade

A

USDA prime

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27
Q

Quality grading younger animals

A

Choice, select, standard, commercial

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28
Q

Quality grading older animals

A

Utility, cutter and canner

29
Q

Indicators of maturity

A

Older: Teeth - 3 or more PI, darker color, fused sacrum bone

30
Q

Quality can be affected by

A

Genetics and environment

31
Q

Genetics factors

A

Breed, genetic selection, disposition

32
Q

Environment factors

A

Feed/nutrition, housing, stress

33
Q

Pork stress

A

Meat is pale, soft and exudative

34
Q

Harvest factors

A

Blood splash, injury, diet, and branding

35
Q

Blood splash

A

Too much time between stunned and bled out
Shorter shelf life

36
Q

Injury

A

Muscle steotosis, bruising

37
Q

Diet soft belly

A

Fed too much unsaturated fats

38
Q

Diet yellow

A

Grass-fed

39
Q

Branding

A

Can cause burns all the way through the skin

40
Q

Why does the meat industry matter?

A

Economic value, other products

41
Q

Extra nitrogen can be

A

A resource —> fertilizer

42
Q

Feeds are less expensive because of

A

Byproducts

43
Q

Trying to find

A

Best feeds for the least cost

44
Q

Nutrients required do or do not equal nutrients supplied

A

Do not

45
Q

Nutrients required

A

Water, energy, protein, minerals, vitamins

46
Q

Most crucial nutrient

A

Water

47
Q

Minerals and vitamins

A

Calcium, magnesium, sulfur, vitamin A, vitamin E

48
Q

Deficiency and toxicity diseases can be caused by

A

Not enough nutrients and too much nutrients

49
Q

Forage is __ % of ruminant diets

A

80

50
Q

Forage

A

Grazing, harvested- dry or ensiled

51
Q

Grains

A

Corn, wheat, barley, rye

52
Q

Feeds

A

Forages, grains, byproducts

53
Q

Grain processing of corn makes it

A

More digestible

54
Q

Grain processing techniques

A

Dry rolled, high moisture, steam flaked

55
Q

Dry rolled

A

Breaking kernel in 3 or 4 pieces

56
Q

High moisture

A

Rolled then put in bunkers to limit oxygen exposure

57
Q

Steam flaked

A

Most digestible
Energy intensive
Steamed then rolled

58
Q

Byproducts

A

Residue after grain harvest
Waste from further processing

59
Q

Ruminant digestive tract

A

Rumen reticulum, omasum, abomasum

60
Q

Rumen reticulum

A

Anaerobic fermentation
1st place food goes

61
Q

Omasum

A

Absorbs water

62
Q

Abomasum

A

True stomach
Enzymatic digestive process

63
Q

Energy

A

Volatile fatty acids, fats

64
Q

Total digestible nutrients highest

A

Distillers grains

65
Q

Total digestible nutrients lowest

A

Alfalfa hay

66
Q

Neutral detergent fiber highest

A

Corn silage

67
Q

Neutral detergent fiber lowest

A

Corn grain

68
Q

No more than __ % of fat in diet

A

8

69
Q

Taking waste products and making into beef or milk

A

Upcycling

Animal Biological Systems (5 decks)

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