Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

ANS 251 > Midterm 1 > Flashcards

Midterm 1 Flashcards

1
Q

What nutritional aspects does meat impart to the human body?

A

Essential Amino acids (protein), fats, vitamins and minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What factors led to Chicago becoming the model for centralized meat processing in the mid-
1800’s?

A

Geological location, access to raw material, labor, transportation and consumers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

“The Jungle” spurred the investigation that led to which act?

A

Federal Meat
Inspection Act of 1906

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What events/technological advances led to the decentralization of the Union Stockyards?

A

Interstate highway system, refrigerated trucks and Advancements in science and technology-
automation, packaging materials, food safety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

The majority of hogs, raised/slaughtered in which
regions/states?

A

Iowa, Minnesota and Illinois

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

The majority of beef in the U.S. are raised/slaughtered in which
regions/states?

A

Nebraska, Kansas and texas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

The majority of chickens in the U.S. are raised/slaughtered in which
regions/states?

A

Georgia, Alabama and Arkansas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

The meat with the greatest production output (weight/lbs) is ______, while the meat with the
greatest production value (money/$) is ______

A

Chicken (output), beef ($$)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Which season
experiences the greatest consumer demand for meat products, as denoted by depletion of meat
product cold stores?

A

summer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Which countries are the major importers of U.S. beef, pork and lamb?

A

Japan and Mexico

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

-

A

=

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is meat and its classifications?

A

Animal tissues that are suitable for use as food/Lesser concentration of
epithelial/nervous tissue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What comprises meat science?

A

Biology, chemistry, organic chemistry, biochemistry, microbiology
* Food engineering
* Materials science
* Animal and human nutrition, animal welfare, genetics
* Statistics

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what is hypertrophy?

A

enlargement of EXISTING cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is hyperplasia?

A

MULTIPLICATION or PRODUCTION of new cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

true growth

A

increase in structural tissue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

fattening

A

increase in adipose tissue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

1st phase of development

A

Cells and organs acquiring individual characteristics
– Diversification of cells in the embryo

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

2nd phase of development

A

Maturation- reaching the highest stage of complexity or
development

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

3rd phase of development

A

Senescence- deterioration/degeneration of cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

how to find dressing %?

A

HCW/Live weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

order of growth?

A

Bone, Muscle, fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

water composition of muscle?

A

65-80%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

protein composition of muscle?

A

16-22%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
fat composition of muscle?
1.5-13%
26
myofibrillar protein content?
50-60%
27
sarcoplasmic protein content?
25-35%
28
stromal protein content?
10-15%
29
skeletal muscle
triated, voluntary, multi- nucleated 35-65% of meat animal carcass weight
30
Cardiac muscle
Striated,involuntary , mono-nucleated – Branched
31
smooth muscle
Non-striated, involuntary, mono-nucleated – Digestive, respiratory, vascular tissues
32
Red muscle fibers have ________ oxidative metabolism and ________ glycolytic metabolism than white fibers
higher, lower
33
What is glycolysis?
The breaking down of glucose into pyruvate
34
List the components of muscle from largest to smallest
Epimysium, Bundles (fascicles), Sarcolemma, Myofibrils, Sarcomere
35
Myofibrillar proteins
contractile, structural, regulatory
36
1 of different fat depots
Mesenteric
37
The major contractile proteins of the sarcomere are:
Actin and myosin
38
stromal proteins
Collagen, elastin, reticulin
39
2 of different fat depots
perinephric
40
3 of different fat depots
intermuscular
41
4 of different fat depots
subcutaneous
42
5 of different fat depots
intramuscular
43
What acid is the most abundant in animals
Oleic acid
44
Which meat products have the most unsaturated fat?
Fish, poultry and pork
45
What is the correct sequence of connective tissue layers?
Epimysium, perimysium, endomysium
46
sarcoplasmic proteins
myoglobin, enzymes
47
myogenisis step 1
Myoblasts fuse and donate nuclei to single immature muscle fiber (myotubes)
48
myogenesis step 2
First myotubes known as primary myotubes.
49
myogenesis step 3
Primary myotubes form secondary myotubes, which produce muscle fibers.
50
myogenesis step 4
Fibers accumulate contractile protein, myofibrils form centrally in fiber; nuclei to periphery
51
First 2/3 of gestation consists almost entirely of
hyperplasia
52
Last 1/3 of gestation comprised of both
hypertrophy and hyperplasia
53
adipogenesis step 1
Primitive adipose cell accumulates lipids --> adipoblasts
54
adipogenesis step 2
Adipoblasts filled with lipid --> adipocytes
55
adipogenesis step 3
Adipocyte accumulates lipid droplets --> lipid globule
56
adipogenesis step 4
cytoplasm, nucleus, mitochondria and other organelles pushed to cell periphery
57
3 cells in bone formations & their functions
1. Osteoblasts= directly active in bone production 2. Fibroblasts= synthesize fibers & ground substances of tendons, ligaments & connective tissue 3. Chondroblasts- form cartilage
58
Factors that affect growth and development
1. genetics 2. nutrition 3. hormones 4. growth promotants
59
Late vs. early maturing (physiological age)
1. Late maturing (large frame) require longer time to reach compositional maturity 2. Early maturing (small frame) reach compositional maturity earlier
60
Genetic abnormalities: Double muscling (cattle)
-Caused by myostatin gene -Twice as many muscle fibers, caused by exaggerated hypertrophy -lots of white fibers (larger)
61
Genetic abnormalities: Callipyge (sheep)
-Enlarged muscle development caused by hypertrophy -lots of white fibers -Decreased protein breakdown (tough meat)
62
yield grade?
boneless closely trimmed retail cut
63
pork primal cuts?
leg, loin, boston butt,picnic shoulder, belly sidejasz

ANS 251 (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions