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