ANSC 2301 Exam Review 1 Questions
and Answers
The vertebra on the front end of the animal with spinous process - Correct Answers -
thoracic
The fat between the seams of the muscles - Correct Answers -Intermuscular fat
fat within the muscle known as marbling - Correct Answers -Intramuscular
bone and cartilage structure that make up the animal's chest floor. - Correct Answers -
sternum
Type of vertebra that has transverse processes - Correct Answers -lumbar
These are visible and discernable by touch in lean animals - Correct Answers -ribs
The muscle that defines the shape of an animals rear quarter when viewed from the
side commonly referred to as hamstrings - Correct Answers -Semitendinosus
The primary muscle in the animals back/top also known as rib eye area - Correct
Answers -Longissimus Dorsi
List the average market age dressing percentage for each of the species below: Sheep,
Cattle, Swine - Correct Answers -Sheep: 54%
Cattle: 63%
Swine: 74%
Animal and carcass _ has the most direct impact on gross value and return dollars per
head in production and packing sectors, however to keep carcasses in an optimal size
range, there are carcass weight _ for when carcasses become too large. - Correct
Answers -weight, discounts
_ is the most variable carcass component as has the greatest influence on carcass
composition - Correct Answers -fat
At least some minimal level of fat covering is desired in livestock species as it is (T/F) -
Correct Answers -True
, 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
animal's rear quarter - Correct Answers -Quadriceps
Large two headed muscle located on the outside 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 kidney - Correct Answers -Perinephric/
Perineal
Three 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 while thickness due
to fat is carried through the center portion and the lower portion of the body (T/F) -
Correct Answers -False
The value determinant described above in Term A is influenced by a number of factors
including an animal's GI tract at the time of slaughter as well as the degree of _ and _
that the animal is exhibiting. (these two factors contribute the most to carcass weight) -
Correct Answers -Finish and Muscling
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 referred to as _ - Correct
Answers -Dressing Percentage
The _ and _ is the value of the non-carcass components including by-products such as
organ meat and hides - Correct Answers -drop credit
The _ is the most valuable by-product coming from the beef/meat animal - Correct
Answers -hide
_ _ is the expected juiciness, tenderness, 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, dressing percentage
Descriptors for slaughter livestock are used for price reporting/recording for cow and
sheep USDA _ _ is used to describe or estimate the expected eating characteristics of
the meat products while USDA _ _ is used to describe the expected cutability of the
carcasses - Correct Answers -quality grade, yield grade
Mark "X" by all of the statements that are true
and Answers
The vertebra on the front end of the animal with spinous process - Correct Answers -
thoracic
The fat between the seams of the muscles - Correct Answers -Intermuscular fat
fat within the muscle known as marbling - Correct Answers -Intramuscular
bone and cartilage structure that make up the animal's chest floor. - Correct Answers -
sternum
Type of vertebra that has transverse processes - Correct Answers -lumbar
These are visible and discernable by touch in lean animals - Correct Answers -ribs
The muscle that defines the shape of an animals rear quarter when viewed from the
side commonly referred to as hamstrings - Correct Answers -Semitendinosus
The primary muscle in the animals back/top also known as rib eye area - Correct
Answers -Longissimus Dorsi
List the average market age dressing percentage for each of the species below: Sheep,
Cattle, Swine - Correct Answers -Sheep: 54%
Cattle: 63%
Swine: 74%
Animal and carcass _ has the most direct impact on gross value and return dollars per
head in production and packing sectors, however to keep carcasses in an optimal size
range, there are carcass weight _ for when carcasses become too large. - Correct
Answers -weight, discounts
_ is the most variable carcass component as has the greatest influence on carcass
composition - Correct Answers -fat
At least some minimal level of fat covering is desired in livestock species as it is (T/F) -
Correct Answers -True
, 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
animal's rear quarter - Correct Answers -Quadriceps
Large two headed muscle located on the outside 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 kidney - Correct Answers -Perinephric/
Perineal
Three 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 while thickness due
to fat is carried through the center portion and the lower portion of the body (T/F) -
Correct Answers -False
The value determinant described above in Term A is influenced by a number of factors
including an animal's GI tract at the time of slaughter as well as the degree of _ and _
that the animal is exhibiting. (these two factors contribute the most to carcass weight) -
Correct Answers -Finish and Muscling
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 referred to as _ - Correct
Answers -Dressing Percentage
The _ and _ is the value of the non-carcass components including by-products such as
organ meat and hides - Correct Answers -drop credit
The _ is the most valuable by-product coming from the beef/meat animal - Correct
Answers -hide
_ _ is the expected juiciness, tenderness, 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, dressing percentage
Descriptors for slaughter livestock are used for price reporting/recording for cow and
sheep USDA _ _ is used to describe or estimate the expected eating characteristics of
the meat products while USDA _ _ is used to describe the expected cutability of the
carcasses - Correct Answers -quality grade, yield grade
Mark "X" by all of the statements that are true
