Exam 3 - EXAM III ANSI 2253 True/False. Write “True” or...

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Background image of page 2
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Background image of page 4
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: EXAM III ANSI 2253 True/False. Write “True” or “False” in the blank. (2 points each) 7717’ L» f? 1. Tying and loosening of the rectum is termed bunging. 4": A 5' f.” 2. The four lean cuts of hogs are round, loin, rib, and chuck. ix 55 3. Pork carcasses are ribbed between the 10th and 11th ribs. g A? 4. Pork carcasses with muscle score of 1 are heavier muscled than muscle score 3 = 7 fl carcasses. ’ ‘4?» ti: 5. Beef rounds are placed on cutability. _ g; 6. Beef ribs are placed first on quality and then cutability. 7. Beef is high in iron and B-vitamins. 771 <2 E 8. The four major wholesale cuts of cattle are round, loin, rib, and chuck ‘r ’9' 9. Warner-Bratzler shear force is an objective measure of tenderness. 2?? c 5 10. Shorter sarcomeres generally result in tougher meat. 773 V 5 11. Increased degree of doneness generally results in tougher steaks. Fit: 12. Papain comes from the papaya plant and is an excellent meat tenderizer. 273 rt": 13. Calpastatin is an inhibitor of calpains that can result in tougher meat. KT}; /' we. 14. Muscles used for support a generally tougher than muscles used for movement. 77‘"? ‘1 £5 15. Marbling makes meat more tender by providing lubrication around muscle fibers. 72 L“ ‘E 16. Wet aging is aging of meat at cooler temperatures in a vacuum package bag. V 5 17. Carcass weights of steers have increased over time. 9’" fix 18. Myoglobin of meat in a vacuum package bag would be in the deoxymyoglobin state. T12 b £21 19. Metmyoglobin is the brown form of myoglobin. 9’75 b r?» 20. Oxymyoglobin is the color of meat when exposed to oxygen before discoloration. 9 Multiple Choice. Write the answer in the blank provided. (2 points each) D 1. What can be used to prevent cold shortening, enhance bleeding, and improve lean color? a. water b. stunning c. resting d. electrical stimulation E 2. Which of the following was the first USDA certified program? a. Certified Hereford Beef b. Certified Angus Beef 0. Sterling Silver d. Nolan Ryan Ti 3. Tenderness, juiciness, and flavor of meat is referred to as? a. cutability b. palatability c. sensory (1. none of the above A, 4. Which of the following beef breeds is generally associated with higher quality grades? a. Angus b. Brahman c. Charolais d. Longhorn Z? 5. What is the most tender muscle in the body? a. ribeye b. tenderloin c. biceps femoris d. semimembranosus fl 6. What is the toughest muscle in the body? a. ribeye b. tenderloin c. deep pectoral d. biceps femoris A 7. Sarcomere length, muscle fiber diameter, and sarcomere fragments contribute to what tenderness effect? ‘ a. actomyosin b. background 0. lubrication d. all of the above T} 8. Aging improves . a. tenderness b. flavor c. palatability d. all of the above T\ .2 9. Which of the following affects palatability the most? a. age of animal b. breed of animal 0. amount of marbling (:1. cooking ’4 10. What university studied the “Tenderstretch” method for beef carcasses? a. Texas A&M b. Colorado State c. Nebraska d. Iowa State ,4 11. What is fed to cattle to prevent oxidation in the retail case? a. Vitamin E b. Iron c. Vitamin A d. Cotton ,4 12. What is considered a serving size of meat? a. l 02 b. 3 oz 0.10 02 d. 16 oz fll“ g 13. What mineral is deficient in over 7 million women but beef is an excellent source of? a. Phosphorus b. Iron 0. Calcium (1. None of the above 7 C 14. Which of the following is not a lean cut of pork carcasses? a. ham b. loin c. belly d. Boston butt A 15. Where are beef carcasses ribbed? a. 12‘h&13‘hrib b.5th&6thrib c.10th&11thrib d.1“&2ndrib ( ‘16. Which of the following is not used to calculate fat free lean percentage in pork? a. 10th rib fat thickness b. loineye area c. 1St rib fat d. HCW ‘D 17. Which of the following is not a characteristic of PSE pork? a. pale b. soft c. watery d. dry 18. Which of the following is not used to determine the yield grade of beef carcasses? a. marbling b. fat thickness c. ribeye area (1. HCW Fill in the Blank. Q “as”; [Q 1. Carcass A and carcass B both had a HCW of 800, REA of 13.4, KPH of 2.5%, but A had fat thickness of 0.45 and B had a fat thickness of 0.85, which carcass is higher cutability? (ii/cam T: H 2. Carcass A and carcass B both had a HCW of 800, PYG of3.0, - KPH of 2.0%, but A had a 13.5 REA and B had a 15.5 REA, which carcass would have a lower numerical yield grade? Na 3* it? ' 3. Hog A has 0.7” 10th rib fat, 7.5 LEA; Hog B has 1.0” 10th rib fat, 5.6 LEA. \ Which hog would have a higher percentage fat free lean? /’/4’» r» - Ru W‘W‘vi: 4. What is the #1 reason hogs have a higher dressing percentage than cattle? \C} Identify the following parts of the carcasses. 1‘ Beef Carcass Pork Carcass BONUS 1. Who won the Masters Golf Championship this past Sunday? ICALMA/>z,pt i 2. What University won the National Meat Animal Evaluation Contest this year? 3. What 2 universities have won the most meat judging National Championships? 0 la 1‘» IPA/“t A fax: a“??? «s4- fizz? [he ...
View Full Document

Page1 / 4

Exam 3 - EXAM III ANSI 2253 True/False. Write “True” or...

This preview shows document pages 1 - 4. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online