Animal Science 2301 Dr. Woerner test
intermuscular - Correct Answers -the fat between the seams of the muscle
Lumbar - Correct Answers -have transverse processes that are visible and discernible
in touch in lean animals
Semitendinosus - Correct Answers -the muscle that defines the shape of an animals
rear quarter when viewed from the side commonly referred to as hamstring
longissimus dorsi - Correct Answers -the primary muscle in animals back/top, aka
ribeye
yield, quality - Correct Answers -grades of market beef and market sheep are
determined by USDA AMS, USDA ________ grade serves an indication of carcass
cutability while USDA _____ grade serves as indicator of eating characteristics
darker , yellow - Correct Answers -when the age of market cattle increases, and animals
become older, the color of their lean becomes _________ and the color of their fat
becomes more _________.
intensifies, decrease - Correct Answers -when beef cattle and sheep become more
mature , the intensity of off flavors _________, while the tenderness of the muscle
_____________.
increase - Correct Answers -another challenge for more mature beef animals and sheep
is that condemnation rates of variety meat items and carcasses ______ with age.
(increase or decrease?)
specified risk materials - Correct Answers -for cattle, since 2003, there has been a
concern with BSE and as a result, we now have ________, __________, and
_______(SRMs)- what does SRM stand for?
gluteus medius - Correct Answers -the muscle known as jump muscle(sirloin)
quadriceps femoris - Correct Answers -muscle group that makes up the stifle and
defines the shape of the outer portion of the animals rear quarter
biceps femoris - Correct Answers -Large two headed muscle located on the outside of
the rear quarter
, subcutaneous - Correct Answers -fat just below skin surface, measurable at 12th or
10th rib
perirenal - Correct Answers -internal fat that surrounds and protects the kidneys
triceps brachii - Correct Answers -three headed muscle located on the back of animals
arm immediately above the elbow
Thoracic - Correct Answers -vertebrae front end with spinous processes
intramuscular - Correct Answers -fat within muscle
false - Correct Answers -T/F: thickness due to muscle is carried in the upper portion of
the body, but thickness due to fat is carried in the center and lower portion of the body
dressing percentage - Correct Answers -the portion of the animals live weight that is
converted intro carcass weight during slaughter has a significant affect on live animal
value and is referred to as _________ _______.
- Correct Answers -during the conversion of food animal into meat products several
factors impact the value of the live animal. the statements below identify some of these
factors. fill in the blanks providing the industry terms that are used to describe each of
the factors identified
statements are:
fat and muscle - Correct Answers -the value determinant described above in term A is
influenced by a number of factors including the contents of the animal's GI tract at the
time of slaughter as well as the degree of ________ and ________ that the animal is
exhibiting.Hint: these two factors contribute the most to carcass weight (what two
factors contribute the most to dressing percentage?)
Drop Credit - Correct Answers -the ______ and ______ is the value of the non carcass
components including byproducts such as organ, and hides- byproducts and credits
hide - Correct Answers -the ______ is the most valuable byproduct coming from the
beef family.( worth a lot more than the rest of the off all items)
quality grade, yield - Correct Answers -______ ______ is the expected juiciniess,
tenderness, and flavor of the cooked lean product(estimate of eating quality of carcass),
while ________ is the weight of trim cuts expressed as a percentage of carcass weight
standardized - Correct Answers -USDA grades and classifications facilitate marketing of
livestock and their products by providing _______ descriptors of value.
intermuscular - Correct Answers -the fat between the seams of the muscle
Lumbar - Correct Answers -have transverse processes that are visible and discernible
in touch in lean animals
Semitendinosus - Correct Answers -the muscle that defines the shape of an animals
rear quarter when viewed from the side commonly referred to as hamstring
longissimus dorsi - Correct Answers -the primary muscle in animals back/top, aka
ribeye
yield, quality - Correct Answers -grades of market beef and market sheep are
determined by USDA AMS, USDA ________ grade serves an indication of carcass
cutability while USDA _____ grade serves as indicator of eating characteristics
darker , yellow - Correct Answers -when the age of market cattle increases, and animals
become older, the color of their lean becomes _________ and the color of their fat
becomes more _________.
intensifies, decrease - Correct Answers -when beef cattle and sheep become more
mature , the intensity of off flavors _________, while the tenderness of the muscle
_____________.
increase - Correct Answers -another challenge for more mature beef animals and sheep
is that condemnation rates of variety meat items and carcasses ______ with age.
(increase or decrease?)
specified risk materials - Correct Answers -for cattle, since 2003, there has been a
concern with BSE and as a result, we now have ________, __________, and
_______(SRMs)- what does SRM stand for?
gluteus medius - Correct Answers -the muscle known as jump muscle(sirloin)
quadriceps femoris - Correct Answers -muscle group that makes up the stifle and
defines the shape of the outer portion of the animals rear quarter
biceps femoris - Correct Answers -Large two headed muscle located on the outside of
the rear quarter
, subcutaneous - Correct Answers -fat just below skin surface, measurable at 12th or
10th rib
perirenal - Correct Answers -internal fat that surrounds and protects the kidneys
triceps brachii - Correct Answers -three headed muscle located on the back of animals
arm immediately above the elbow
Thoracic - Correct Answers -vertebrae front end with spinous processes
intramuscular - Correct Answers -fat within muscle
false - Correct Answers -T/F: thickness due to muscle is carried in the upper portion of
the body, but thickness due to fat is carried in the center and lower portion of the body
dressing percentage - Correct Answers -the portion of the animals live weight that is
converted intro carcass weight during slaughter has a significant affect on live animal
value and is referred to as _________ _______.
- Correct Answers -during the conversion of food animal into meat products several
factors impact the value of the live animal. the statements below identify some of these
factors. fill in the blanks providing the industry terms that are used to describe each of
the factors identified
statements are:
fat and muscle - Correct Answers -the value determinant described above in term A is
influenced by a number of factors including the contents of the animal's GI tract at the
time of slaughter as well as the degree of ________ and ________ that the animal is
exhibiting.Hint: these two factors contribute the most to carcass weight (what two
factors contribute the most to dressing percentage?)
Drop Credit - Correct Answers -the ______ and ______ is the value of the non carcass
components including byproducts such as organ, and hides- byproducts and credits
hide - Correct Answers -the ______ is the most valuable byproduct coming from the
beef family.( worth a lot more than the rest of the off all items)
quality grade, yield - Correct Answers -______ ______ is the expected juiciniess,
tenderness, and flavor of the cooked lean product(estimate of eating quality of carcass),
while ________ is the weight of trim cuts expressed as a percentage of carcass weight
standardized - Correct Answers -USDA grades and classifications facilitate marketing of
livestock and their products by providing _______ descriptors of value.
