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Animal Biological Systems > Quiz 2 > Flashcards

Quiz 2 Flashcards

(69 cards)

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1
Q

What is meat?

A

Animal tissues that are suitable for use as food

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2
Q

Red meat

A

Beef, pork, lamb/mutton, veal

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3
Q

Poultry

A

Chicken, turkey, duck, geese

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4
Q

Sea food

A

Fish, clams, lobster, oysters

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5
Q

Game meat

A

Deer, elk, moose, bear

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6
Q

Center of the diet

A

Meat

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7
Q

Wet meat markets in China

A

Lower quality products at the end of the day

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8
Q

Huge priority in u.s.

A

Food safety

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9
Q

Meat inspection act of

A

1906

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10
Q

Required for sale of meat

A

U.S. meat inspection

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11
Q

Prior to death, no downer animals allowed past

A

Antemortem

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12
Q

Veterinarians overview health of carcass : internal organs

A

Harvest

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13
Q

Carcass maturity: at what age is checked for mad cow disease

A

Over 30 months

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14
Q

Cut and process —> tempt and cleanliness check

A

Fabrication

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15
Q

Consumer preference 1940

A

Short and very fat

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16
Q

Consumer preference 1970

A

Tall, skinny, no excess fat

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17
Q

Consumer preference today

A

Heavy muscle but also quite a bit of fat

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18
Q

Is USDA grading required?

A

No —> used as marketing tool

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19
Q

Yield grade factors

A

How big of round, how much backfat

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20
Q

More fat =

A

Worsened yield grade

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21
Q

Yield grade 1

A

Super muscular, little fat, big ribeye

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22
Q

Yield grade 3

A

Average, pretty muscular, good fat covering

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23
Q

Yield grade 5

A

Little muscle, super fat, less edible product

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24
Q

Beef quality grade is determined by

A

Maturity and marbling

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25
Quality grading
USDA prime, choice, select, standard, commercial, utility, cutter and canner
26
Best quality grade
USDA prime
27
Quality grading younger animals
Choice, select, standard, commercial
28
Quality grading older animals
Utility, cutter and canner
29
Indicators of maturity
Older: Teeth - 3 or more PI, darker color, fused sacrum bone
30
Quality can be affected by
Genetics and environment
31
Genetics factors
Breed, genetic selection, disposition
32
Environment factors
Feed/nutrition, housing, stress
33
Pork stress
Meat is pale, soft and exudative
34
Harvest factors
Blood splash, injury, diet, and branding
35
Blood splash
Too much time between stunned and bled out Shorter shelf life
36
Injury
Muscle steotosis, bruising
37
Diet soft belly
Fed too much unsaturated fats
38
Diet yellow
Grass-fed
39
Branding
Can cause burns all the way through the skin
40
Why does the meat industry matter?
Economic value, other products
41
Extra nitrogen can be
A resource —> fertilizer
42
Feeds are less expensive because of
Byproducts
43
Trying to find
Best feeds for the least cost
44
Nutrients required do or do not equal nutrients supplied
Do not
45
Nutrients required
Water, energy, protein, minerals, vitamins
46
Most crucial nutrient
Water
47
Minerals and vitamins
Calcium, magnesium, sulfur, vitamin A, vitamin E
48
Deficiency and toxicity diseases can be caused by
Not enough nutrients and too much nutrients
49
Forage is __ % of ruminant diets
80
50
Forage
Grazing, harvested- dry or ensiled
51
Grains
Corn, wheat, barley, rye
52
Feeds
Forages, grains, byproducts
53
Grain processing of corn makes it
More digestible
54
Grain processing techniques
Dry rolled, high moisture, steam flaked
55
Dry rolled
Breaking kernel in 3 or 4 pieces
56
High moisture
Rolled then put in bunkers to limit oxygen exposure
57
Steam flaked
Most digestible Energy intensive Steamed then rolled
58
Byproducts
Residue after grain harvest Waste from further processing
59
Ruminant digestive tract
Rumen reticulum, omasum, abomasum
60
Rumen reticulum
Anaerobic fermentation 1st place food goes
61
Omasum
Absorbs water
62
Abomasum
True stomach Enzymatic digestive process
63
Energy
Volatile fatty acids, fats
64
Total digestible nutrients highest
Distillers grains
65
Total digestible nutrients lowest
Alfalfa hay
66
Neutral detergent fiber highest
Corn silage
67
Neutral detergent fiber lowest
Corn grain
68
No more than __ % of fat in diet
8
69
Taking waste products and making into beef or milk
Upcycling

Animal Biological Systems (5 decks)

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