ANSC 2301 Exam 1 Questions and
Answers
Front end of the animal with spinous processes? - Correct Answers -Thorasic
the fat between the seems of the muscle? - Correct Answers -Intermuscular
The fat within the muscle known as marbling? - Correct Answers -Intramuscular
The bone and cartilage structure that makes up the animals chest floor? - Correct
Answers -Thorax, or sternum
The type of vertebra that has transverse processes? - Correct Answers -lumbar
These are visible and discernible in touch in lean animals? - Correct Answers -Ribs
The muscle that defines the shape of an animals rear quarter when viewed from the
side, commonly known as the hamstring? - Correct Answers -semitendinosus
The primary muscle in the animals back/top also known as rib eye? - Correct Answers -
Longissimus dorsi
Another challenge for more mature beef animals and sheep is that condemnation rates
of variety meat items and carcasses _______ with age - Correct Answers -Increases
For cattle since 2003 there has been a concern with BSE and as a result we now have
______ _____ and _______(SRM's) - Correct Answers -Specified, risk, materials
For cattle of all ages, and cattle over _____ months of age are discounted due to
limitations as a to where these animals can be exported - Correct Answers -30
_______ in females can drastically reduce dressing percentage, and this generally not a
problem in swine and guilts are marketed at young ages and are not exposed to males -
Correct Answers -pregnancy
Even though market swine have lesser issuers associated with the age of the animals
relative to the tenderness and flavor, intact males may exhibit ______ ______ which
can cause the carcass to be condemned - Correct Answers -Boar taint
The muscle known as the jump muscle? (Sirloin) - Correct Answers -Gluteus medius
, Muscle group that makes up the stifle and defines the shape of the outer portion of the
animals rear quarter? - Correct Answers -Quadriceps femoris
Large two-headed muscle located on the out side of the animals rear quarter? - Correct
Answers -Biceps femoris
Fat just below the skins surface, measurable at the 12th or 10th rib - Correct Answers -
Subcutaneous
Internal fat that surrounds and protects the kidneys - Correct Answers -Perirenal(kidney
fat)
3 headed muscle located on the back of the animals arm, immediately above the elbow
- Correct Answers -Triceps brachii
Thickness due to muscle is carried in the upper portion of the body, but thickness due to
fat is carried in the center portion, and lower portions of the body. True or False? -
Correct Answers -False
The portion of the animals live weight that is converted into carcass weight during
slaughter has a significant effect on live animal value and is reffed to as ______ ______
- Correct Answers -Dressing percentage
The value determininate described above in term A is influenced by a number of factors
including the contents of the animals GI tract, the time of slaughter, as well as the
degree of ______ & ______that the animal is exhibiting (hint: these 2 factors contribute
the most to carcass weight) - Correct Answers -Finish, muscling
_____ and _____ is the value of the non carcass components including bi-products
such as organ and hides - Correct Answers -Drop credit
The _____ is the most valuable by-product coming from the animal - Correct Answers -
Hide
_____ ______ is the expected juiciness and flavor of the cooked lean product, while
____ is the weight of trimmed cuts expressed as a percentage of carcass weight -
Correct Answers -Meat quality, cutability
_____ ______ what is the estimate of eating qualities of carcass - Correct Answers -
Quality Grade
USDA grades and classifications facilitate marketing of livestock and their products by
the _____ descriptors of value - Correct Answers -Standardized
Descriptors for slaughter livestock are used for price reporting, for cattle and sheep
USDA _____ _____ is used to describe or estimate the expected eating characteristics
Answers
Front end of the animal with spinous processes? - Correct Answers -Thorasic
the fat between the seems of the muscle? - Correct Answers -Intermuscular
The fat within the muscle known as marbling? - Correct Answers -Intramuscular
The bone and cartilage structure that makes up the animals chest floor? - Correct
Answers -Thorax, or sternum
The type of vertebra that has transverse processes? - Correct Answers -lumbar
These are visible and discernible in touch in lean animals? - Correct Answers -Ribs
The muscle that defines the shape of an animals rear quarter when viewed from the
side, commonly known as the hamstring? - Correct Answers -semitendinosus
The primary muscle in the animals back/top also known as rib eye? - Correct Answers -
Longissimus dorsi
Another challenge for more mature beef animals and sheep is that condemnation rates
of variety meat items and carcasses _______ with age - Correct Answers -Increases
For cattle since 2003 there has been a concern with BSE and as a result we now have
______ _____ and _______(SRM's) - Correct Answers -Specified, risk, materials
For cattle of all ages, and cattle over _____ months of age are discounted due to
limitations as a to where these animals can be exported - Correct Answers -30
_______ in females can drastically reduce dressing percentage, and this generally not a
problem in swine and guilts are marketed at young ages and are not exposed to males -
Correct Answers -pregnancy
Even though market swine have lesser issuers associated with the age of the animals
relative to the tenderness and flavor, intact males may exhibit ______ ______ which
can cause the carcass to be condemned - Correct Answers -Boar taint
The muscle known as the jump muscle? (Sirloin) - Correct Answers -Gluteus medius
, Muscle group that makes up the stifle and defines the shape of the outer portion of the
animals rear quarter? - Correct Answers -Quadriceps femoris
Large two-headed muscle located on the out side of the animals rear quarter? - Correct
Answers -Biceps femoris
Fat just below the skins surface, measurable at the 12th or 10th rib - Correct Answers -
Subcutaneous
Internal fat that surrounds and protects the kidneys - Correct Answers -Perirenal(kidney
fat)
3 headed muscle located on the back of the animals arm, immediately above the elbow
- Correct Answers -Triceps brachii
Thickness due to muscle is carried in the upper portion of the body, but thickness due to
fat is carried in the center portion, and lower portions of the body. True or False? -
Correct Answers -False
The portion of the animals live weight that is converted into carcass weight during
slaughter has a significant effect on live animal value and is reffed to as ______ ______
- Correct Answers -Dressing percentage
The value determininate described above in term A is influenced by a number of factors
including the contents of the animals GI tract, the time of slaughter, as well as the
degree of ______ & ______that the animal is exhibiting (hint: these 2 factors contribute
the most to carcass weight) - Correct Answers -Finish, muscling
_____ and _____ is the value of the non carcass components including bi-products
such as organ and hides - Correct Answers -Drop credit
The _____ is the most valuable by-product coming from the animal - Correct Answers -
Hide
_____ ______ is the expected juiciness and flavor of the cooked lean product, while
____ is the weight of trimmed cuts expressed as a percentage of carcass weight -
Correct Answers -Meat quality, cutability
_____ ______ what is the estimate of eating qualities of carcass - Correct Answers -
Quality Grade
USDA grades and classifications facilitate marketing of livestock and their products by
the _____ descriptors of value - Correct Answers -Standardized
Descriptors for slaughter livestock are used for price reporting, for cattle and sheep
USDA _____ _____ is used to describe or estimate the expected eating characteristics
