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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".
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Goal of Animal Science
to PROFITABLY satisfy needs of humans -food, clothing, shelter, fuel, etc.
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Cattle: Genus and species
BOVINE Bos taurus (origins in Europe) indicus (origins in Asia/Africa) bison (Buffalo)
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Sheep: Genus and species
OVINE Ovis aries
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Goat: Genus and species
CAPRINE Capra hirius
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Swine: Genus and species
PORCINE Sus scrofa (domesticus)
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Horse: Genus and species
EQUINE Equus caballus (horse) asinus (donkey)
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Chicken: Genus and species
Gallus domesticus
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7 Uses of Animal Products
1. Food 2. Clothing 3. By-products 4. Pleasure 5. Power 6. Manure 7. Research Models
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International Chicken Producers
1. China 2. U.S. 18 billion
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International Cattle Producers
1. Brazil 3. U.S. 1.4 billion
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International Sheep Producers
1. China U.S. not in top 5 1.1 billion
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International Swine Producers
1. China 2. U.S. 938 million
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International Dairy Producers
1. India 4. U.S. 220 million
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International Horse Producers
1. U.S. 59 million
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Vitamin B-12
-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
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
1. Texas 19. Georgia 32.9 million
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National Cattle-On-Feed Production
1. Texas Georgia not ranked 14.3 million
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National Dairy Cow Production
1. California 27. Georgia 8.3 million
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National Hog/Pig Production
1. Iowa 20. Georgia 68.1 million
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National Sheep Production
1. Texas Georgia not rated 4.6 million
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National Broiler Production
1. Georgia 9.12 billion
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National Horse Production
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
Skeletal: attached to skeleton Cardiac: heart muscle Smooth: GI and repro tract, circulatory system
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Sarcoplasmic proteins
-water soluble -myoglobin, hemoglobin, cytochromes
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myoglobin
-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
-chemical state of Fe (+2 or +3) -compound bound to myoglobin free binding site
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deoxymyoglobin
Fe2+, H2O bound, purple
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oxymyoglobin
Fe2+, O2 bound, bright red
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metmyoglobin
Fe3+, no site, brown
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myofibrillar proteins
salt soluble protein actin and myosin troponin and tropomyosin
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stromal protein
connective tissue proteins acid soluble
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collagen
major protein of the body 25-30% protein weight
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elastin
mainly in tendons and ligaments
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Meat Saturation Level
Pork < Beef < Lamb
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daily meat serving
2-3 servings, 6-9 oz.
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rigor
stiffening due to death of muscle
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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)
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"DFD"
-dark, firm, dry -results from high pH
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"PSE"
-pale, soft, exudative -results from low pH
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5 Factors affecting consumer acceptability
1. tenderness 2. juiciness 3. flavor/ aroma 4. appearance 5. price
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Dressing Percentage
pork: 70 beef: 60 sheep: 50
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4 Factors affecting dressing percentage
1. fill: content of GI tract 2. finish: fatness 3. muscling 4. hide, head, feat weight
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Dressing percentage equation
hot carcass weight/ live weight X 100%
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Beef Yield Grade
1-5 12th rib back-fat ribeye area kidney, pelvic, heart fat hot carcass weight
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Beef Quality Grade
prime choice select standard marbling score maturity
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Pork Quality Grade
acceptable vs. unacceptable (PSE) soft oily fat
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Pork Yield Grade
last rib backfat muscle score 1-3
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Lamb Yield Grade
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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