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Exam 1 - EXAM I g ANSI 2253 3 True/False Indicate by...

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Unformatted text preview: EXAM I g ANSI 2253 - 3 True/False. Indicate by writing “True” or “False” in the space provided. (1 point each) Fa / 5" /l/Feed is Withheld from cattle 12 to 24 hours prior to harvest to aid in evisceration. Name: 2. Selection 1 goats are lighter muscled than Selection 3 goats. 73mm— 3. Fill is the number one factor affecting dressing percentage. 4. PSE pork carcasses are stressed short term prior to slaughter. Tram 5. Lamb carcasses have 2 break joints. / i“ w.“ 6. Mutton carcasses have spool joints on their front trotters. Fat lsu \ 7. California has more meat goats than any other state. / rue. 8. All other factors held constant, a heavier muscled hog would dress higher than a light muscled hog. . 9. Excessive mud would decrease dressing percentage. / I W 10. Hogs reach puberty and market weight at a younger age than cattle. 77‘ wt 11. As fat thickness increases, cutability decreases. Multiple Choice. Choose the correct answer and write the answer in the blank provided by the number of the question. 20 points (2 each) Ti 1. Which of the following is in the correct order according to the order of fat depots — first to last? A. Intramuscular, Mesenteric, Intermuscular, Perinephric, Subcutaneous B. Mesenteric, Perinephric, Intermuscular, Subcutaneous, Intramuscular C. Mesenteric, Perinephric, Intermuscular, Intramuscular, Subcutaneous D. Perinephric, Mesenteric, Subcutaneous, Intermuscular, Intramuscular C 2. Which of the following is not a USDA lamb quality grade? A. Prime B. Choice C. Select D. Utility A 3. What is the average dressing percentage of pork carcasses? “‘ A. 75 B. 62 C. 50 D. none of the above t3 4. What is the average dressing percentage of beef carcasses? A. 75 B. 62 ’\ C. 50 D. none of the above 5. What is the average dressing percentage of lamb carcasses? A. 75 B. 62 C. 50 D. none of the above 6. What is the ideal color of pork? A. cherry red B. purple C. reddish-pink D. pale C 7. Which of the following is not a function of bone? A. protection B. locomotion C. provide protein D. store phosphorous and calcium A 8. What agency is responsible for meat inspection? a A. FSIS B. AMS C. Packers & Stockyards D. Livestock Market News 73 - 9. What agency is responsible for meat grading? A. FSIS B. AMS C. Packers & Stockyards D. Livestock Market News A 10. What chemical makes up the majority of meat? A. Water B. Protein C. Fat D. Minearals Matching (25 points). Identify the proper match/relationship by writing the letter in the left column. (1 point each) ’\ f E 1. 10th & 11“h Rib fienderness, juiciness, and flavor of meat M 2. Perinephric fat )3/ Contents of the digestive tract that affects dressing 14 3. Fat Free Lean of Pork /( Removal of internal organs 2 4. US Grade of Pork /l’{ The percentage of closely-trimmed retail cuts K 5. Intermuscular /E/ Everything from the animal except the carcass E 6. Drop /1'/ MOSt commonly stolen fresh meat cut 7. 12th & 13th rib /G.’Where pork carcasses are ribbed 8. Choice . fi’ Edible organs and glands of a meat animal 9. Connective tissue / Where lambs are ribbed 10. Cutability / Most widespread tissue in the body 11. Evisceration /K./ Seam fat 12. Ribeye steak Esp/Last Rib Fat Thickness & Muscle Score Has cod fat _I_ i 3; L L 1"— __H_ 13. Variety meat /M.’ Kidney, pelvic, heart fat __0_ ' _/V.. _R i 2 L T 14. Epimysium 15. Wether lamb :OKSurrounds entire muscle 16. Ewe lamb {/ P ch, 10th rib fat thickness, LEA l7. Palatability >6 Quality Grade of most lamb carcasses 18. Fill ‘ 433/ Has udder fat 19. Hot Box /5( Location Where hot carcasses are chilled 20. Perymysiurn i fl/Surronds muscle bundle \1/ 21. The Jungle /6 Used to determine lamb yield grades i 22. Fat thickness )3” Mandatory a, i 23. Grading X Voluntary service L 24. Inspection X Muscle Scores of Pork X 25. Thin, Average, Thick )/ Book that led to the Meat Inspection Act of 1906 7/- / Fill in the Blank. each) £9 1. What is the dressing percentage of a steer that weighed 1200 lbs "‘\ live and had a hot carcass weight of 775 lbs.? 2 10 #3 5 , . . . 2. What IS the hot carcass weight of a barrow that had a live weight of 280 lbs and a dressing percentage of 75? ("a a may a 9 3. As fat increases, what happens to dressing percentage? ’ #7 €414 " ’IC 4. What muscle type is associated with arteries and the GI tract? We a I; 5. What is the edible portions of domestic animal used for food? (545% f; ,gbzfizfi 1m menus, . What is used to calculate the USDA Yield Grade of lambs? in 3’ 77: CM :4. (vi-w Aw x511 fl “”7. Why do hogs dress higher than sheep or cattle? (Gk/2' .S‘r‘ x4 8. Carcass A and carcass B both had a HCW of 200, LEA of 8.4, but A had fat thickness of 0.85 and B had a fat thickness of 1.0, which carcass is higher percentage fat free lean? 9. Carcass A and carcass B both had a HCW of 210, fat thickenss of 1.0, but A had a 7.5 REA and B had a 9.2 REA, which carcass would have a higher percentage fat free lean? , 5045/1, Pavdm. 10.What is the portion of meat you can eat? 77124:. Wang, 11.What is the portion of product left on the plate that is inedible? Riywl flawvl flmxzm aim m M’12. What does HACCP stand for? /, z 3, LI , s" 13. List the 5 Yield Grades of lamb carcasses. La c :7 U! Jrat 14. Name one of your teaching assistants. / b Label the wholesale cut of each carcass. (2 points each) 1. % 5, [7?» r& Em r ' Ir :».«~mw¢ W . Lamb Carcass Pork Carcass ...
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