Appraisal of Market Animals

Question 1

what is relative merit determined by

Answer 1

age
weight
sex
fatness
muscle

Question 2

as animals age they are more likely to become…

Answer 2

less tender
more flavorful
darker in lean
yellow in fat
diseased
fatter

Question 3

T/F all species are equally affected by age

Answer 3

FALSE

Question 4

comparative age equation

Answer 4

(old value/young value) x 100

Question 5

how will the old:young ratio always land between species

Answer 5

swine > beef > sheef

Question 6

why does swine have greater culling than sheep

Answer 6

sheep resale value is so low they’ll keep the for wool until they die

Question 7

what are old swine used for

Answer 7

pre rigor sausage

Question 8

what happens to quality as weight increases

Answer 8

carcass becomes fatter
retail cuts become larger

Question 9

why do sex characteristic prevalence differ drastically between species

Answer 9

swine go to slaughter before puberty, beef does not
spring lamb go before puberty but old crop goes after

Question 10

variables that differ based on sex

Answer 10

dressing percent
carcass proportions
cutability
palatability
acceptability

Question 11

effect of sex on beef dressing percent

Answer 11

bulls and heifers decrease 4-10%
heifers due to pregnancy
bulls due to heavy hides and low fat

Question 12

effect of sex on swine dressing percent

Answer 12

no effect

Question 13

effect of sex on sheep dressing percent

Answer 13

decrease 4-10% in old crop lambs

Question 14

effect of sex on beef carcass proportions

Answer 14

chuck +2 in bulls
flank +2 in heifers from udder fat

Question 15

effect of sex on swine carcass proportions

Answer 15

no effect

Question 16

effect of sex on sheep carcass proportions

Answer 16

shoulder +3 in old crop rams

Question 17

effect of sex on beef cutability

Answer 17

bullock > steer > heifer

Question 18

effect of sex on swine carcass proportions

Answer 18

boar > gilt> barrow

Question 19

effect of sex on sheep carcass proportions

Answer 19

ram >whether > ewe

Question 20

effect of sex on beef palatability

Answer 20

bullock has tenderness issues

Question 21

effect of sex on swine palatability

Answer 21

boar has flavor and odor issues

Question 22

effect of sex on sheep palatability

Answer 22

ram flavor problem

Question 23

effect of sex on beef acceptability

Answer 23

bullock toughness has class designation

Question 24

effect of sex on swine acceptability

Answer 24

no effect

Question 25

effect of sex on sheep acceptability

Answer 25

ewes may be yearling mutton bc of earlier maturity

Question 26

which is the only species where uncastrated males and females are not priced lower than castrated males

Answer 26

swine

Question 27

order of fat deposition

Answer 27

mesenteric(gut fat) kidney intermuscular subcutaneous intramuscular

Question 28

which areas of fat contribute to meat quality

Answer 28

subcutaneous intramuscular

Question 29

what percent of variation in marbling does amount of subQ fat explain

Answer 29

5.8%

Question 30

Breeds with superior marbling abilities

Answer 30

duroc southdown angus

Question 31

breeds with inferior marbling ability

Answer 31

yorkshire merino limousin

Question 32

what are red(type I) fibers used for

Answer 32

endurance movement

Question 33

what are white(type IIB) fibers used for

Answer 33

quick bursts of energy

Question 34

what cattle breeds have predominantly white fibers

Answer 34

large European breeds

Question 35

difference between acceptable vs trimmable fat

Answer 35

trimmable is what you cut away to make it acceptable

Question 36

why is pork ribbed at the 10th rib

Answer 36

they are slaughtered younger so it gives a better representation of muscling

Question 37

what path does muscle take as it grows

Answer 37

starts in extremities moves to chuck/round moves towards center meets at rib-loin juncture

Question 38

why is the theory that long bodied animals were more muscular and had a higher yield false

Answer 38

as one area gets longer other areas increase by the same amount meaning no part is bigger by comparison

Question 39

what muscles are part of the "expensive muscle group"

Answer 39

chuck rib loin round

Question 40

T/F muscle is always present in a constant ratio to bone

Answer 40

FALSE

Question 41

what breed had the highest percentage of bone

Answer 41

holstein

Question 42

bone percentage: heifers vs steers

Answer 42

steers > heifers

Question 43

T/F you can predict muscle:bone ratio

Answer 43

FALSE. cattle can vary

Question 44

leannnes definition

Answer 44

ratio of total muscle to total fat

Question 45

muscling definition

Answer 45

ratio of total muscle to total bone

Question 46

meatiness definition

Answer 46

ratio of total muscle + acceptable fat to total bone + trimmable fat

Question 47

bullock

Answer 47

young bull