ANSC 2301 Exam 1 Dr. woerner
Questions and Answers
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 _________ _______.
muscle and fat - 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
Drop credit - Correct Answers -the ______ ______ 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)
Sternum - Correct Answers -bone and cartilage structure that makes up the animals
chest floor
intermuscular - Correct Answers -the fat between the seams of the muscle
Thoracic - Correct Answers -vertebrae front end with spinous processes
intramuscular - Correct Answers -fat within muscle
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 - Correct Answers -false
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
, 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
Mark X by ALL true statements: lean quality is influenced by:
Animal age
animal fatness and level of marbling
pre-slaughter nutrition
sex of animal
pre-slaughter stress - Correct Answers -animal age, animal marbling, sex of the animal
What physiological event normally coincides with this point (in reference to the question
before) on the animal's growth curve? - Correct Answers -"Growth spurt" or puberty
Which of the following body types based on the germ layer theory is favored in meat
producing animals?
A. Mesomorph
B. Endomorph
C. Ectomorph - Correct Answers -A. Mesomorph
Because growth rates of body tissue differ, body composition changes as an animal
becomes older and heavier. In the spaces provided below indicate how each of the
following measures of composition, changes as an early, yearling, beef steer grows and
develops during finishing to his normal, slaughter endpoint.USE: Increase, Decrease, or
No change.
1)Percent fat in carcass.
2)Percentage intramuscular fat.
3)Muscle to bone ratio.
4)Dressing percentage.
5)Percent bone in the carcass.
6)Percent muscle in the carcass. - Correct Answers -1)Increase
2)Increases
3)Increases
Questions and Answers
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 _________ _______.
muscle and fat - 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
Drop credit - Correct Answers -the ______ ______ 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)
Sternum - Correct Answers -bone and cartilage structure that makes up the animals
chest floor
intermuscular - Correct Answers -the fat between the seams of the muscle
Thoracic - Correct Answers -vertebrae front end with spinous processes
intramuscular - Correct Answers -fat within muscle
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 - Correct Answers -false
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
, 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
Mark X by ALL true statements: lean quality is influenced by:
Animal age
animal fatness and level of marbling
pre-slaughter nutrition
sex of animal
pre-slaughter stress - Correct Answers -animal age, animal marbling, sex of the animal
What physiological event normally coincides with this point (in reference to the question
before) on the animal's growth curve? - Correct Answers -"Growth spurt" or puberty
Which of the following body types based on the germ layer theory is favored in meat
producing animals?
A. Mesomorph
B. Endomorph
C. Ectomorph - Correct Answers -A. Mesomorph
Because growth rates of body tissue differ, body composition changes as an animal
becomes older and heavier. In the spaces provided below indicate how each of the
following measures of composition, changes as an early, yearling, beef steer grows and
develops during finishing to his normal, slaughter endpoint.USE: Increase, Decrease, or
No change.
1)Percent fat in carcass.
2)Percentage intramuscular fat.
3)Muscle to bone ratio.
4)Dressing percentage.
5)Percent bone in the carcass.
6)Percent muscle in the carcass. - Correct Answers -1)Increase
2)Increases
3)Increases
