Exam 2 - ANSI/FDSC 2253 EXAM II Due October 13, 2011 by 5...

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Unformatted text preview: ANSI/FDSC 2253 EXAM II Due October 13, 2011 by 5 pm in 104 ANSI Section (circle): 0:3 1:30 3:30 Read the directions for each section and answer each question carefully. This exam should be done on your own and without assistance from other students. For all questions requiring calculations, show all your work. PLEASE PRINT....|F YOUR ANSWER CANNOT BE READ, IT WILL BE COUNTED WRONG! GOOD LUCK” As the mental fag lifted. the dim magmas 35ml? appeared it hat: been a night of mrifiduigence‘ unrestrainefi fiabaeahery and, an a dais; an unscheduled visit to the {near mites: eaten True/False — 14 points Circle True or False at the beginning of the statement in? False l. The four major wholesale cuts of cattle are the round. loin, rib, and chuck. False 2. Cattle carcasses are ribbed between the 12th and 13th ribs. \W l / Grid pricing is a more of a risk to cattle buyers than live pricing. True @ 4. Living muscle has a lower pH than meat. @ False 5. Value-based pricing is used in the cattle industry. True False 6. Typically average muscled steers have ribeye areas of 1.1-1.2 square inches per 100 lbs. of live weight. True 7. Carcass weights of cattle have decreased over time. \p-~--v-—* ' " ,. /8’./’Steers have cod fat, while heifers have udder fat. False 9. Yield Grade 1 carcasses are higher in cutability than Yield Grade 5 carcasses. kewj “ True False 10. Bloom time is the time allowed for oxygenation of the ribeye before grading. True 11. During holding, cattle are allowed access to feed, but not water. True 213% 12. The rib is separated from the chuck between the 21d and 3rd ribs. Wuality grades are used to predict palatability of raw beef products. /Packers take the risk in buying cattle on a live basis. I’ \ ea Multiple Choice — 14 points (1 point each) Circle the correct answer l. The appendicular skeleton consists of: A) Thoracic and pelvic limbs B) Ribs and sternum C) Middle meats D) Vertebral column C 2. B-maturity beef carcasses are not eligible for which quality grade? A) Prime B) Choice C) Select D) Standard 7 3. Which of the following Yield Grades indicates the highest cutability carcass? A) Yield Grade 1 B) Yield Grade 2 C) Yield Grade 3 D) Yield Grade 4 E) Yield Grade 5 C 4. Where is fat thickness measured on a beef carcass? A) ll: distance opposite the ribeye B) 1/2 distance opposite the ribeye C) 3A distance opposite the ribeye D) Over the round A 5. Which of the following marbling scores is not associated with USDA Prime (A maturity)? A) Modest B) Abundant C) Slightly Abundant D) Moderately Abundant C, 6. Which of the following is considered a “Middle Meat”: A) Brisket I B) Shoulder Clod C) Ribeye D) Round C 7. Which vertebrae have the longest transverse processes? A) Cervical B) Thoracic C) Lumbar D) Sacral E) Caudal E 8. Which species of livestock has the most Thoracic and Caudal vertebrae? A) Cattle B) Swine C) Sheep D) Goats l 9. Which of the following marbling scores is associated with USDA Select (A maturity)? A) Modest B) Moderate C) Small D) Slight . What of the following factors influences value of beef? A) Seasonality B) Production levels C) Weather Patterns D) Quality of the product B) All of the above l: firemium programs are meant to increase value of product. Which of the following is not a typical trait u -’d to increase this value: A) Free range B) Quality grade C) Vitamin E D) Tenderness E) All of the above are used for various premium programs C 12. The forequarter of a beef carcass makes up of the weight of the carcass and the hindquarter makes up the remaining A) 45% and 55% B) 48% and 52% C) 52% and 48% D) 50% and 50% a- F \m‘ j» x 3. Which red meat specie has the shortest delay before the onset of rigor mortis (using the shortest A possible time given for range for each specie)? A) Beef B) Lamb C) Chicken D) Pork A 14. When placing loins, what is the most important factor: A) Quality B) Cutability C) Length D) Weight Fill in the Blank —- 1 points each Answer the following questions. 6 x 1. What is the dressing percentage of a steer that weighed 1500 lbs and had a hot carcass weight of 900 lbs.? 5 1 A 2. What is the dressing percentage of a steer that weighed 1450 lbs and had a hot carcass weight of 855.5 lbs? 7 l {is f} 3. What is the hot carcass weight of a steer that had a live weight of 1190 lbs. and a dressing percentage of 60.0%? a 4. What is the normal pH of fresh beet? Lo if": 5. Which wholesale cut of beef is the most valuable? 'x 6. Carcass A and Carcass B both had a HCW of 850, REA Of13.2, KPH Of2-5o/0, bur A had a fat thickness of .40 and B had a fat thickness of .90, which carcass is higher cutablity? \ 7. Carcass A and Carcass B both had a HCW of 800, PYG of 3.5, KPH of 2.0%, but A had a REA of 15.6 and B had a REA of 12.6, which carcass would have a lower numerical yield grade? . What is the primary emphasis for placing rounds? . What is the carcass defect that is caused by the rupturing of capillaries in muscle due to increased blood pressure after stunning? lO. Identify the wholesale cuts and the percentage of carcass weight for each on the carcass below. 4 points SHOW PLATE 11. Draw the ultimate pH graph with hours postmortem on the X axis and pH on the y axis. Be sure to include and label the line for pH decline for dark, pale and normal meat. 2 points Matching - 22 points (1 point each) All answers will be used only once all: 1. Myosin immobilization A 2. Stunning fiToward or near the back (2 3. Delay Phase iiRib G 4. Actin [(pH of pale meat 5. Dorsai Short term glycogen depletion N 6. Long bone Thick Filament £33 7. Sticking Thin Filament E 8. 5.1 #Exsanguination K 9. Ventral //pH of living muscle 2 10. inedible Offal Includes Trachea and Lungs C 11. Flat bone Toward or near the belly V 12. 6.0-6.5 )Zfllncludes Spleen and Lungs if”? 13. 5.6 Full rigor mortis j :2 14. Pluck Femur J 1 15. 7.4 pH of normal meat ii 16. Cold shortening fLong term glycogen depletion T 17. Onset Phase Flexible, extensible, no cross bridges p 18. Dark, Firm and Dry {yertebrae g 19. Pale, soft and exudative %lvlaintenance of a physiologically balanced internal environment R 20. Irregular bone ’VIXfICross bridges are formed, less extensible i f 21. Completion Phase MCarcass chilled below 59°F before rigor S 22. Homeostasis pH of dark meat Quality Grading, Yield Grading and Pricing Use the beef carcass data given below to make the calculations and answer the questions which follow. Work each Yield Grade to the nearest tenth and each Quality Grade to the nearest fl (Low Choice, Average Prime, etc.) -— 2 points each No. FT % KPH Marbling ch REA Yield Quality Score Grade Grade 1 .60 3.5 5.5 %+.a sma114° 700w 16.3 41511 21, l Clamde ‘- 2 .40 1.5%~~*1 Traces7O 750M 15.94111“? _____l' 7 Liwéiwl “V 1 L E r” x -/ 11‘ 3 .70 3.50/0 «- Moderate20 975 +1.5 14.8~1.M_l_‘_l__ ye “i” 4 1.20 4.5 were Mod. 800+13 138-»,331 S . Abun80 5 3.5% w Slightso 725%» 15.04.; 21.! ‘1” Base Price of Beef Carcasses is 185.00 per cwt (or 185 cents per pound) Base Price of Live Fed Cattle is 130.00 per cwt (or 130 cents per pound) What is the live value of each steer listed below: (5 pts) light. new No. 1 1140 x Lise? : No. 2 1225 x we : No.3 1590 x No.4 1325 x r No.5 1190xzet> :: 154%”? Now determine the carcass value of each steer assuming the following factors: Quality Grade Premiums/Discounts Prime = $20.00 per carcass cwt premium High and Average Choice: $5.00 per carcass cwt premium Low Choice = Base Select = $3.00 per carcass cwt discount Standard = $25.00 per carcass cwt discount Yield Grade Premiums/Discounts Yield Grade 1.9 or lower = $7.00 per carcass cwt premium Yield Grade 2.0 - 2.4 = $5.00 per carcass cwt premium Yield Grade 2.5 — 2.9 = $2.00 per carcass cwt premium Yield Grade 3.0—3.4 = Base Yield Grade 3.5 — 3.9 = $5.00 per carcass cwt discount Yield Grade 4.0 — 4.9 = $20.00 per carcass cwt discount Yield Grade 5.0 or worse = $25.00 per carcass cwt discount Carcass Weight Premiums/Discounts 500 lbs. or less = $25.00 per carcass cwt discount 501-600 lbs = $16.00 per carcass cwt discount 601-949 lbs = Base 950—999 lbs = $5.00 per carcass cwt discount 1,000 lbs or greater = $19.00 per carcass cwt discount Now after each steer has been harvested and you have calculated USDA Quality and Yield Grades, use the carcass information to determine the carcass value per cwt and the total value of each carcass. 10 points Carcass Value per cwt Total Carcass Value ...
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This note was uploaded on 01/08/2012 for the course ANSI 2253 taught by Professor Staff during the Fall '11 term at Oklahoma State.

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Exam 2 - ANSI/FDSC 2253 EXAM II Due October 13, 2011 by 5...

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