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ADSC 2010: Exam 1
Animal Science
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study of biology of livestock
Animal Science is described as "studying the biology of animals that are under the control of mankind".
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Goal of Animal Science
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to PROFITABLY satisfy needs of humans
-food, clothing, shelter, fuel, etc.
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Cattle: Genus and species
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BOVINE
Bos taurus (origins in Europe)
indicus (origins in Asia/Africa)
bison (Buffalo)
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Sheep: Genus and species
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OVINE
Ovis aries
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Goat: Genus and species
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CAPRINE
Capra hirius
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Swine: Genus and species
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PORCINE
Sus scrofa (domesticus)
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Horse: Genus and species
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EQUINE
Equus caballus (horse)
asinus (donkey)
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Chicken: Genus and species
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Gallus domesticus
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7 Uses of Animal Products
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1. Food
2. Clothing
3. By-products
4. Pleasure
5. Power
6. Manure
7. Research Models
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International Chicken Producers
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1. China
2. U.S.
18 billion
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International Cattle Producers
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1. Brazil
3. U.S.
1.4 billion
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International Sheep Producers
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1. China
U.S. not in top 5
1.1 billion
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International Swine Producers
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1. China
2. U.S.
938 million
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International Dairy Producers
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1. India
4. U.S.
220 million
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International Horse Producers
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1. U.S.
59 million
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Vitamin B-12
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-only found in meat
-increases absorption of non-heme iron as well
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6 Reasons For Inadequate Food Supplies in Developing Countries
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1. lack of knowledge
2. population concentration
3. lack of wealth
4. governmental policies
5. environmental challenges
6. religious/ social taboo
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National Beef Cow Production
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1. Texas
19. Georgia
32.9 million
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National Cattle-On-Feed Production
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1. Texas
Georgia not ranked
14.3 million
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National Dairy Cow Production
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1. California
27. Georgia
8.3 million
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National Hog/Pig Production
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1. Iowa
20. Georgia
68.1 million
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National Sheep Production
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1. Texas
Georgia not rated
4.6 million
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National Broiler Production
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1. Georgia
9.12 billion
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National Horse Production
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1. Texas
9.2 million
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Lean Meat Composition |
Water: 70
Protein: 20
Fat: 8
Ash: 1
CHOs: less than 1
vitamins: less than 1
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Three Types of Muscle
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Skeletal: attached to skeleton
Cardiac: heart muscle
Smooth: GI and repro tract, circulatory system
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Sarcoplasmic proteins
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-water soluble
-myoglobin, hemoglobin, cytochromes
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myoglobin
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-major meat pigment
-exists in three forms in fresh meat:
deoxymyglobin, oxymyoglobin, metmyoglobin
-2 main parts
heme ring, globin
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2 factors determining meat color
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-chemical state of Fe (+2 or +3)
-compound bound to myoglobin free binding site
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deoxymyoglobin
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Fe2+, H2O bound, purple
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oxymyoglobin
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Fe2+, O2 bound, bright red
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metmyoglobin
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Fe3+, no site, brown
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myofibrillar proteins
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salt soluble protein
actin and myosin
troponin and tropomyosin
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stromal protein
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connective tissue proteins
acid soluble
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collagen
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major protein of the body
25-30% protein weight
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elastin
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mainly in tendons and ligaments
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Meat Saturation Level
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Pork < Beef < Lamb
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daily meat serving
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2-3 servings, 6-9 oz.
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rigor
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stiffening due to death of muscle
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6 ways to improve tenderness
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1. electrical simulation
2. aging (breakdown by muscle enzymes)
3. marinating (acid solution)
4. tenderizers (chemical)
5. mechanical tenderization (needle/blade)
6. proper cooking (low temp, long time)
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"DFD"
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-dark, firm, dry
-results from high pH
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"PSE"
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-pale, soft, exudative
-results from low pH
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5 Factors affecting consumer acceptability
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1. tenderness
2. juiciness
3. flavor/ aroma
4. appearance
5. price
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Dressing Percentage
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pork: 70
beef: 60
sheep: 50
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4 Factors affecting dressing percentage
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1. fill: content of GI tract
2. finish: fatness
3. muscling
4. hide, head, feat weight
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Dressing percentage equation
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hot carcass weight/ live weight X 100%
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Beef Yield Grade
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1-5
12th rib back-fat
ribeye area
kidney, pelvic, heart fat
hot carcass weight
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Beef Quality Grade
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prime
choice
select
standard
marbling score
maturity
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Pork Quality Grade
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acceptable vs. unacceptable (PSE)
soft oily fat
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Pork Yield Grade
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last rib backfat
muscle score 1-3
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Lamb Yield Grade
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1-5
12th rib backfat
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Lamb Quality Grade |
Prime
Choice
Good
Utility
Cull
maturity
flank streaking
conformation
flank firmness
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