Exam C Lecture Flashcards
95 Cards in this Set
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knowledge necessary to evaluate market animals (relative merit and market situation)
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Appraisal
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relative merit is determined by: (5)
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age
weight
sex
fatness
muscling
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as animals age, the lean color becomes
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darker
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as animals age, the fat color turns
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yellow
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as animals age, flavor is
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more flavorful
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as animals age, they are more likely to become
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more diseased, fatter
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as animals age, they become (more/less) tender
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less tender
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T/F
all species are affected equally
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false
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comparative effects of age on market value
(old:young ratio)
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( old animal value )
(----------------------------) * 100
(young animal value)
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highest old:young market price ratio? (b,sw,shp)
(least affected by age)
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swine (96%)
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lowest old:young market price ratio? (b,sw,shp)
(most affected by age)
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sheep (45%)
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why do old cattle lose value? (4)
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less tender
more intense flavor
darker lean
yellow fat
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why do old swine lose value (1)?
doesn't lose much btw
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fatter
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why do old sheep lose value? (2)
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undesirable flavor
condemnation rate due to higher incidence of disease
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consumers object to both ______ and excessively _____ (too expensive per serving) cuts
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fatness, large
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fatness ______ value
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decreases
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sexes differ in: (5)
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dressing percentage
carcass proportions
palatability
cutability
acceptability
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beef puberty?
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12 months
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beef market age?
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18 months
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swine puberty?
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7 months
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swine market age?
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7 months
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sheep puberty?
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8 months
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sheep market age? (spring lamb)
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8 months
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sheep market age? (old crop lamb)
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14 months
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intact males and females are priced lower than their castrated counterparts in every species except ________
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swine
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fatness contributes: (4)
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firmness and appearance to cuts
retards cooler shrink
retards cooking shrink
contributes to palatability
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mesenteric, kidney, and intermuscular fat contribute _____ to firmness and appearance, retarding shrink and to palatability, but ________ and ________ do
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subcutaneous, intramuscular
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because of the relationship between ____ and _____ muscle fibers and fatness-muscling, it is ________ to select for very muscular animals that marble
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red and white,
difficult
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swine breed with good marbling ability
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Duroc
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sheep breed with good marbling ability
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Southdown
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cattle breed with good marbling ability
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Angus
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Swine breed with inferior marbling ability
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Yorkshire
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sheep breed with inferior marbling ability
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sheep breed with inferior marbling ability
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cattle breed with inferior marbling ability
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Limousin
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Angus, Jersey, Longhorn, and Shorthorn have predominantly ___ muscle fibers
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red
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Charolais, Limousin, Maine Anjou, and Gelbvieh have predominantly ___ muscle fibers
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white
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more marbling means _____ market value
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higher
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Yield grade "groups" we sort cattle into due to subcutaneous and excess fat content
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"Y 3's or better", "Y 4's", "Y 5's"
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muscling growth starts:
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at extremities (limbs), then moves upward to chuck and round
progresses forward from rump and backward from withers, then meets at rib-loin juncture
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leanness (definition)
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ratio of total muscle to total fat
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muscling definition
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ratio of total muscle to total bone
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meatiness definition
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ratio of total muscle plus acceptable fat to total bone plus trimmable fat
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Prime grade was identified for the ____ consumers
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elite
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choice, select, standard grade was identified for the ____ consumers
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retail
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commercial, utility, cutter, and canner grade was identified for _____
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manufacturing beef
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______ fatness and ______ muscling decreases retail cut yield
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increasing, decreasing
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to produce a desirable carcass:
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full feed
market when ready and
do not hold
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nutrient utilization of tissue: (highest to lowest) (4)
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nervous
skeletal
muscle
fat
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nutrient utilization of body area:
(highest to lowest) (4)
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head
neck and shoulder
hind limb
rib and loin
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nutrient utilization of fat depot:
(highest to lowest) (4)
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perinephric
intermuscular
subcutaneous
intramuscular
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market when the proportions of ______, _____ and ____ are optimal
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muscles, bones, and fat
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optimal tissue proportions are reached at ____ lbs for cattle
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1100
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optimal tissue proportions are reached at ____ lbs for swine
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250
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optimal tissue proportions are reached at ____ lbs for sheep
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110
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as the animal gets heavier, the pounds of feed per pound gained _____
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increases
(becomes less efficient)
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quality and yield grades are only ____% accurate
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60%
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to predict cutability, we must know: (2)
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amount of subcutaneous fat
amount of muscle
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predicting subcutaneous fat thickness and ribeye area at 12th rib can be done by _______
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ultrasound
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ultrasound is usually performed with ______ still on
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the hide
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body fat and water are __________ (relationship)
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inversely proportional
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testing body fat using anesthetic:
anesthetics are absorbed by fat,
12 mg Nembutol, measure sleep time.
fat hog sleeps _____ min
lean hog sleeps ____ min
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70, 180
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40 counter, K40 gives off gamma radiation
K
all K (normal and 40) in animal is in muscle,
K:K40 is constant
how does this determine muscle
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use whole body radiation counter,
gamma radiation:total muscle
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Total Body Electrical Conductivity (ToBEC)
current passes through carcass
bone and muscle is ____conductive
fat is _____conductive
______current passes through a fat animal
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highly
lowly
less
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Video Image Analysis (VIA) - camera, computer, digitizer
used in ______ for cutability assessment
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Australia
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Whole Body Specific Gravity (formula)
___number = lean animal
___ number = fat animal
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( weight in air )
(------------------------------) == specific gravity
(wt in air - wt in water)
high, low
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AHA Eating Plan for Healthy Americans
servings of fruit and vegetables
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5
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AHA Eating Plan for Healthy Americans
grain servings
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6
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AHA Eating Plan for Healthy Americans
choose fats with ___g or less saturated fats per serving, such as margarine, olive oil, or canola oil
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2g
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AHA Eating Plan for Healthy Americans
to find the calories you burn each day (formula)
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(weight in pounds) * 15 calories
13 if you're inactive
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AHA Eating Plan for Healthy Americans
walk or do other activities for at least ___ min a day
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30
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AHA Eating Plan for Healthy Americans
limit intake of foods high in _____ or ______
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calories, sugars
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AHA Eating Plan for Healthy Americans
limit foods high in ______ fat, ___ fat, or ______
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saturated, trans, cholesterol
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AHA Eating Plan for Healthy Americans
eat less than __g of salt per day
(____mg of sodium)
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6g
2400mg
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AHA Eating Plan for Healthy Americans
have no more than _ alcoholic drink a day for women,
_ a day for men
one "drink" means __ oz of pure alcohol
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1
2
1/2 oz
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AHA Eating Plan for Healthy Americans
to lower cholesterol: (6)
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eat foods low in saturated fat
eat foods low in total fat
eat foods high in starch and fiber
eat foods low in cholesterol
be more physically active
maintain a healthy weight
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blood cholesterol: desirable (low)
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<200 mg/dL
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blood cholesterol: borderline high
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200-239 mg/dL
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blood cholesterol: high
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>=240 mg/dL
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Nutrition and Your Health:
Dietary Guidelines for Americans
what's ABC stand for?
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Aim for fitness
Build a healthy base (food pyramid)
Choose sensibly
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AHA Eating Plan for Healthy Americans
meat, fish, poultry, eggs serving
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6 oz per day
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AHA Eating Plan for Healthy Americans
servings per week of fish
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2
wtf... sounds like they got paid off by some fish company.............
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National Consumer Retail Beef Study (1987,89)
found consumers want _____ beef,
want ____ fat, not ____ fat
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leaner
taste, waste
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taste fat = ______
waste fat = ________ and ______ fat
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marbling
external, intermuscular (seam)
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meat consumption has _____ over the last 30 years,
it has ______ in the past 10
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decreased,
plateaued
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Window of Acceptability
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addresses fat and taste compared to fat content
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Window of Acceptability
a minimum of _% fat must be present as marbling
between _ and _% there is a slight increase in palatability,
_% is the highest percentage in window because ______
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3%
5-7%
7%
fat stops being an asset and becomes a nutritional liability
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if someone is deficient in iron, they should eat beef _____
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liver
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heme iron comes from _____ and is _____ absorbed by the body
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meat, fish, poultry
easily
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nonheme iron comes from ______ and is _____ absorbed by the body
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plants
not easily
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what helps the body absorb nonheme iron? (4: 3 foods, 1 vitamin)
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meat, poultry, fish
vitamin C
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What are considered iron absorption blockers? (4)
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coffee, tea, legumes, spinach
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most fat in a single serving?
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pork shoulder, blade steak
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most calories in a single serving?
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pork shoulder, blade steak and
beef, rib steak, small end
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most cholesterol in a single serving?
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pork shoulder, blade steak
lamb loin chop, broiled
lamb, arm chop, broiled
chicken thigh, baked
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what cut is consistently the top in calories, fat, and cholesterol per serving?
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pork shoulder, blade steak
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Exam 1