-$r,f,vailEpimysiumccnrr0c{iv{4€,so( thukeurro*-irrts onhe rnGck.Myoneural junctionsit ul.\€c,e o+{ *,nwc ie arvr( fierw etvll y vrW€'ls''[n aru{6h'b$'1i:VT,obn1 pCI+ein &c0w(s{4\{ adive srt( o€a< ,1-J co*{+Lctun r-i*-zSarcoplasmic reticulum:ffi|*G- il*.r* VG'fu" ondsd,r: C'r'tci..r rnt*'3T[ in $e ?,,wr/drr,f stck'fr Rc,r. +-li.f g ,t:::,i +he snslter$^z nu/n Wr o€ ,oriir;;J{'* wi^ kvltr*tw walThick myofilamentNt{min -0k' ' ,Myofibril""#[fu,.e nr{hia4{^,e rnwrtq Gt'zrATP /high ervyS cdrtpourd,#uk P,ou &s ffi%5to fl10 calls'ti*eUt^ e-,rround ryfl'a rnosrk Q bersWater-holding capacity*{^-o abilift.i oC *1^c inntxct(on pw'wc{c hol6t antc urd+er;Page 1htgh $&frt{afft--09,r,ti<c\ r'nrsk fih'crs contain FeH+ G h(3har itgr'd concertkahond4tn't't^a u-hrlt beCctuSq \ipids ar€ no'| vsecl fu P,*tuc(€fi€nLA U^lhr6tr r: rCv\a't {fu u:nt{re nTuSr'{'( 'G bers rW'ecf,s,nri-il,*.1erq \olornotrv< rt'lus( (dS \tloy ;.How does muscle get "tumed on" so that it can contract? (5 points)Why do cattle that have predominately red muscle fibers (Type I) have more marbling than cattthat have predominately white muscle fibers (Type IIB)? (5 points)& nerv$Js rpspe^se *,yis a srlnrlt dou.n +4+ spr'u( (6'ct +C#il'iY,,;ili,lLiiffi"fi'tr?fl .u-]l.h]I.'.,tr;,& nervctts r,5?oY *,xfs r,r:;rj"u1i doutn,t :f rfCI bq giecs'dPhQ rfS&C. Otltl Ct6tt( Lt;nl ( l'\ cCt't't,pl> crc<trL\t( I t.tt F r\ \r(-: L'1 I \ r"i[# Jlf#'ffi #'N. Wx ffi, iii"ffffi l&S]f{nure r..r't 3 r;WtyS I rle hu\r QDgf t c'rung:e 10"- r\ ,= ui$ 'ffip,d#li*i-n^vr.ii+.a oc cec\€r?r'a{rc,n cc flrP *,t Crtrdy\( q.u,ii",K'+fu:l til\o.^:*+I A'ttt *ek in cC t i19r rw{t:SettcOoLsPt ic rctrf t t {u"'r'1c;;*"'i,ttss'+{'a nu lras i cf cWLIV tt,i (Lttv'] ,shr(\ cri{r *f"in"a,vi"Pn&p *k adttr< Si+( aC rrtfiX (o ai(cdG:nWacnonHow does rigor mortis form? (5 points)W,rri/'*? a//3 )What are the primary causes of dark cutting in beef? (5 points) /y*y^' /2(irt are the pnmary causes oI darl( cuttlng ln beer'/ () pomts) 2A**r, ' 'oO/lcrrr r€r,nn gfs6S 6hich Cat;vs {44( aeplelorl d ( tfuic iC;\-)rn*1nsi rnuscks so tta q'H t"W c{o?, ttl ti'"^:-,ot '+NPrts *o 'Po*n*r''tr-lnninu*'k {c,[ro(c(;. +."- t*gn*{S*^["F'k\ i+ app^rr\ darh,Glrr*rd.N}3Page 2IWhat are the primary causes of PSE in pork? (5 points)5f.,+ t€r,'n s'trfss u,JhtCt'r atu'*S dr< @rt^ltci 'ln'@r.fitj'o{' 1}5,03n n c\to'o'11ftirrr{(ci \ itc1l1 l( v( ( a C-1. -) i t\i ")'I -) ,?^t*rrffiol[.ftr,Y!) ,'?';;:::r"lr..r h'c ctt'ic(nrlltl, r,lfnL\L \ 'l \ (-\\ I \- oa^a -,nllra hl\flnul rut{ lukl u.-ratfv' ue( iPnt{, also , ,r^ A tt - i^.i- t..>.,,tI / - ; L4,.rurs( oC #rc (ttat'r lEwl oC larrr'q.viv ,gH ttaqyct {cr:' (ou-' Uptcros( o [' '' - "'-J1ic t|rIn the National Beef euality Audit, "Low overall uniformity and consistency of cattle, carcasses,and cuts,, is the numb.r on. quality concern listed. What does this mean to the livestock andmeat industry? (4 Points)5incq"+h{ Cc,rrd6ssotwhn(s !5o'sizes rr.N nc{ U"1t(Or'?l ,G t '14.q <rtrll( r\urttlrr o'Cf, ('u,tc(utnOtCuts into ?a(A\\ccxtc lrr ,-.:t t I o(Qt'{ '.1-{^a fl "t c ({ct'f\a i,ulushut, is nto;r{u\tn -i1q flrrc<'S c) G-tl t s c"i t( tr<c€ *t-a C ct:; (clrrv{ tr,'{'{'ro Vr't'iaho't()\ rY\Cti ;1 (C\,-l(€ f rlWhat causes the condition known as "cysticercosis" in livestock? (4 points)*df,u.ro{ffi1 crtn Y q"*i^',']^ t1],':lYl: }r},i,1l JIio'|r,r k{+;Y[,{lrf S cC rl€r(\6.1 4,o'/How do the passages, "Do not cook a young goat in its mother's milk" impact the food industryand Jewish consumer? (5 Points) !- f,- Se*ljn 1<'|.qrori dudS r'\L\t atlouc 6, rfut,rL\rtt(,1 tt\@t,) -/-/' -J t,to [Y (riPrr wywr 5i )& c'r:iQ, rliltr rtlctt(,1 rWcLr:tr ttt t'C rt' v{ L'lv'&,1v,- dpz,serVi ,|r^tr) /G irnpl(ts t'fv i;Yi15fi3.,[Xfa,;E ,t{.q Kr,,IV, gi{C.ts {Ytrl te br rrux'(<o c's c:{!d'drr'tLu'Iv^ f;TA rrtQo,{L4,*tvw oC vtuse Pi&.I'.ts dtx (vnt1llv/t{ c( (,1\rc( ,*p€r6ilt'"dL,t"",'r!iJ{*]lnn 50 i4 rsG }iu'Y'1 tvvttQr,.D,fWhat are some of the technological changps (in general) that have allowed beef slaughter speedsto be so high today? (5 points)<he d,rsst'rua D{c(?dunas kvtw Wcomq afuT 'f rahr{1fW.t ^i.dp b. :i*.{n d,ehtders LB an€rarn?l< -Jfhfta il^ lnaAnimals should be handled before slaughter with two main goals: (1) freedom from fear and (2)freedom from pain. What does this mean for the livestock and meat industry? (5 points)t .b. Yer: sllou{d n'.+f krckrd-,n('h or ot{€ ru.lise lrcir w1*{v anirna[s ( nd{uvn do rn0l4 'n'a^atin6,+lro arrt"1M{s iA 6nq tl..r,tL( *{ut is inhun'aa4.- '" *) Pase 4 J '-JYhUSt' aoab dekrmin( nor^: hutrurytq't4< nni.'Wt{s 6(-f,\arct%a rutdekc( Pnor tusia,tihtee, 9u{t5 P(t1sSnaU M bu i tt e- rYxti n'tai nrct,*ifu6-,,on{t- slcu'dat\or^: *{-e clnilrnts fr( d(6toclefi ua6cWhy are cattle grubs so damaging to the value of livestock? (4 points)t4rzu D/1vtw,rullilq drilyufta-+/p hicll o( rr*,tle tdtrch tS otndu,il pCIAhd{ brnpr&(.fa i€ {ou lrau( dc cu''{ d' "J'" -\ J pr+ro ^ @m t rouru'o € grt:b cla*ry,' fiJcr. tood Ilc:e mcne'L\What's the deal with injection'site lesions and what can be done to prevent them? (4 points){treq du1 muse bruisinq 50 vwmq [xopl-{ (irt nou.l'i,n5w .tcrrk ,"v"d,1*1 yfr+iki.i t;\ac*ro''rsPage 4-l ,3Lab sectio ^, fuA,Lab (1 pt. each)intsdoes IIACCP stand for?The head is removed by cutting betweenthe atlas vertebra andwhat bone?The forn lean cuts include the ham, loin, picnic shoulder andq. e \pct(co,l Hrffi:o'lrrr,,,r,ns was applied in your lab during pork5. O\72\e- < *(- Nameonewayofdeterminingsexinporkcarcasses.U. What name is given to pork that is commonly pate pinkish gray,very soft and exudative, which causes undesirable appearanceand shrinks excessively?What is the yield grade of a pork carcass with 1.0 inches of lastrib fat" .9 inches of fat at the l0d'rib, .8 inches belly thickness, ).6.4i* loin eye area, an average muscling score, andunacceptable quality?8. Th,)Q True/False - Pork typically possess the highest dressingpercentage when compared to lamb?Five parts to a label include: rurme of product, inspection legend,establishment number, net weight and...?The skeleton can be divided into three main parts: appendicular,, splanchnic, and..?n. 1O Aoh what is the dressingpercentage (whole number) of apork carcasswith a live weight of 275lbs and a Hot carcass weight of 195 lbs?tZ. EXkr f:|"jfl List the four depots of fat (common narne) in descending order.Harvest?/10.-lLab ID (lpt. each),. C"rarnt& \, inkrccd:cu\ar Gtev\sdrakron8.9.10.intQectro(