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Exam C Lecture Flashcards
knowledge necessary to evaluate market animals (relative merit and market situation) |
Appraisal |
relative merit is determined by: (5) |
age
weight
sex
fatness
muscling |
as animals age, the lean color becomes |
darker |
as animals age, the fat color turns |
yellow |
as animals age, flavor is |
more flavorful |
as animals age, they are more likely to become |
more diseased, fatter |
as animals age, they become (more/less) tender |
less tender |
T/F
all species are affected equally |
false |
comparative effects of age on market value
(old:young ratio) |
( old animal value )
(----------------------------) * 100
(young animal value) |
highest old:young market price ratio? (b,sw,shp)
(least affected by age) |
swine (96%) |
lowest old:young market price ratio? (b,sw,shp)
(most affected by age) |
sheep (45%) |
why do old cattle lose value? (4) |
less tender
more intense flavor
darker lean
yellow fat |
why do old swine lose value (1)?
doesn't lose much btw |
fatter |
why do old sheep lose value? (2) |
undesirable flavor
condemnation rate due to higher incidence of disease |
consumers object to both ______ and excessively _____ (too expensive per serving) cuts |
fatness, large |
fatness ______ value |
decreases |
sexes differ in: (5) |
dressing percentage
carcass proportions
palatability
cutability
acceptability |
beef puberty? |
12 months |
beef market age? |
18 months |
swine puberty? |
7 months |
swine market age? |
7 months |
sheep puberty? |
8 months |
sheep market age? (spring lamb) |
8 months |
sheep market age? (old crop lamb) |
14 months |
intact males and females are priced lower than their castrated counterparts in every species except ________ |
swine |
fatness contributes: (4) |
firmness and appearance to cuts
retards cooler shrink
retards cooking shrink
contributes to palatability |
mesenteric, kidney, and intermuscular fat contribute _____ to firmness and appearance, retarding shrink and to palatability, but ________ and ________ do |
subcutaneous, intramuscular |
because of the relationship between ____ and _____ muscle fibers and fatness-muscling, it is ________ to select for very muscular animals that marble |
red and white,
difficult |
swine breed with good marbling ability |
Duroc |
sheep breed with good marbling ability |
Southdown |
cattle breed with good marbling ability |
Angus |
Swine breed with inferior marbling ability |
Yorkshire |
sheep breed with inferior marbling ability |
sheep breed with inferior marbling ability |
cattle breed with inferior marbling ability |
Limousin |
Angus, Jersey, Longhorn, and Shorthorn have predominantly ___ muscle fibers |
red |
Charolais, Limousin, Maine Anjou, and Gelbvieh have predominantly ___ muscle fibers |
white |
more marbling means _____ market value |
higher |
Yield grade "groups" we sort cattle into due to subcutaneous and excess fat content |
"Y 3's or better", "Y 4's", "Y 5's" |
muscling growth starts: |
at extremities (limbs), then moves upward to chuck and round
progresses forward from rump and backward from withers, then meets at rib-loin juncture |
leanness (definition) |
ratio of total muscle to total fat |
muscling definition |
ratio of total muscle to total bone |
meatiness definition |
ratio of total muscle plus acceptable fat to total bone plus trimmable fat |
Prime grade was identified for the ____ consumers |
elite |
choice, select, standard grade was identified for the ____ consumers |
retail |
commercial, utility, cutter, and canner grade was identified for _____ |
manufacturing beef |
______ fatness and ______ muscling decreases retail cut yield |
increasing, decreasing |
to produce a desirable carcass: |
full feed
market when ready and
do not hold |
nutrient utilization of tissue: (highest to lowest) (4) |
nervous
skeletal
muscle
fat |
nutrient utilization of body area:
(highest to lowest) (4) |
head
neck and shoulder
hind limb
rib and loin |
nutrient utilization of fat depot:
(highest to lowest) (4) |
perinephric
intermuscular
subcutaneous
intramuscular |
market when the proportions of ______, _____ and ____ are optimal |
muscles, bones, and fat |
optimal tissue proportions are reached at ____ lbs for cattle |
1100 |
optimal tissue proportions are reached at ____ lbs for swine |
250 |
optimal tissue proportions are reached at ____ lbs for sheep |
110 |
as the animal gets heavier, the pounds of feed per pound gained _____ |
increases
(becomes less efficient) |
quality and yield grades are only ____% accurate |
60% |
to predict cutability, we must know: (2) |
amount of subcutaneous fat
amount of muscle |
predicting subcutaneous fat thickness and ribeye area at 12th rib can be done by _______ |
ultrasound |
ultrasound is usually performed with ______ still on |
the hide |
body fat and water are __________ (relationship) |
inversely proportional |
testing body fat using anesthetic:
anesthetics are absorbed by fat,
12 mg Nembutol, measure sleep time.
fat hog sleeps _____ min
lean hog sleeps ____ min |
70, 180 |
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 |
use whole body radiation counter,
gamma radiation:total muscle |
Total Body Electrical Conductivity (ToBEC)
current passes through carcass
bone and muscle is ____conductive
fat is _____conductive
______current passes through a fat animal |
highly
lowly
less |
Video Image Analysis (VIA) - camera, computer, digitizer
used in ______ for cutability assessment |
Australia |
Whole Body Specific Gravity (formula)
___number = lean animal
___ number = fat animal |
( weight in air )
(------------------------------) == specific gravity
(wt in air - wt in water)
high, low |
AHA Eating Plan for Healthy Americans
servings of fruit and vegetables |
5 |
AHA Eating Plan for Healthy Americans
grain servings |
6 |
AHA Eating Plan for Healthy Americans
choose fats with ___g or less saturated fats per serving, such as margarine, olive oil, or canola oil |
2g |
AHA Eating Plan for Healthy Americans
to find the calories you burn each day (formula) |
(weight in pounds) * 15 calories
13 if you're inactive |
AHA Eating Plan for Healthy Americans
walk or do other activities for at least ___ min a day |
30 |
AHA Eating Plan for Healthy Americans
limit intake of foods high in _____ or ______ |
calories, sugars |
AHA Eating Plan for Healthy Americans
limit foods high in ______ fat, ___ fat, or ______ |
saturated, trans, cholesterol |
AHA Eating Plan for Healthy Americans
eat less than __g of salt per day
(____mg of sodium) |
6g
2400mg |
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 |
1
2
1/2 oz |
AHA Eating Plan for Healthy Americans
to lower cholesterol: (6) |
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 |
blood cholesterol: desirable (low) |
<200 mg/dL |
blood cholesterol: borderline high |
200-239 mg/dL |
blood cholesterol: high |
>=240 mg/dL |
Nutrition and Your Health:
Dietary Guidelines for Americans
what's ABC stand for? |
Aim for fitness
Build a healthy base (food pyramid)
Choose sensibly |
AHA Eating Plan for Healthy Americans
meat, fish, poultry, eggs serving |
6 oz per day |
AHA Eating Plan for Healthy Americans
servings per week of fish |
2
wtf... sounds like they got paid off by some fish company............. |
National Consumer Retail Beef Study (1987,89)
found consumers want _____ beef,
want ____ fat, not ____ fat |
leaner
taste, waste |
taste fat = ______
waste fat = ________ and ______ fat |
marbling
external, intermuscular (seam) |
meat consumption has _____ over the last 30 years,
it has ______ in the past 10 |
decreased,
plateaued |
Window of Acceptability |
addresses fat and taste compared to fat content |
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 ______ |
3%
5-7%
7%
fat stops being an asset and becomes a nutritional liability |
if someone is deficient in iron, they should eat beef _____ |
liver |
heme iron comes from _____ and is _____ absorbed by the body |
meat, fish, poultry
easily |
nonheme iron comes from ______ and is _____ absorbed by the body |
plants
not easily |
what helps the body absorb nonheme iron? (4: 3 foods, 1 vitamin) |
meat, poultry, fish
vitamin C |
What are considered iron absorption blockers? (4) |
coffee, tea, legumes, spinach |
most fat in a single serving? |
pork shoulder, blade steak |
most calories in a single serving? |
pork shoulder, blade steak and
beef, rib steak, small end |
most cholesterol in a single serving? |
pork shoulder, blade steak
lamb loin chop, broiled
lamb, arm chop, broiled
chicken thigh, baked |
what cut is consistently the top in calories, fat, and cholesterol per serving? |
pork shoulder, blade steak |