AVS 327: Meat Science Midterm Exam
Questions and Answers Tissue deposition (order of priority) - Correct Answers ✅Skeletal, Muscle, Adipose Adipose has 4 types - Correct Answers ✅internal, intramuscular, intermuscular and subcutaneous With age there is increase/decrease of - Correct Answers ✅decrease in muscle and bone, increase in fat about how many months does muscle and fat even out - Correct Answers ✅40 mo Market dressing percent for cattle, hog and sheep - Correct Answers ✅Cattle: 63%, Hog: 72%, Sheep: 52% dressing percent includes - Correct Answers ✅bone factors affecting DP (5) - Correct Answers ✅amount of fat, amt of muscle, amt of fill at harvest wt, fleece length, and amt of material in hair/fleece Livestock harvest process in order (8 steps) - Correct Answers ✅Stun, exsanguination, remove hair/hide/pelt, evisceration, split carcass, wash, microbial intervention, chill 1 / 2
AVS 327: Meat Science Midterm Exam
Questions and Answers To increase tenderness of meat - Correct Answers ✅age the meat and cut against the grain principles of fabrication - Correct Answers ✅sep. thin from thick, tender from less tender, lean from fat, cut against grain
- basic retail cuts - Correct Answers ✅arm, blade, rib, loin,
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sirloin, leg and breast round is from - Correct Answers ✅beef meat is fresh btw how many days - Correct Answers ✅3-90 species without a wholesale rib cut - Correct Answers ✅pork beef rib roast is what wholesale cut - Correct Answers ✅rib cut to achieve tenderness while cooking, - Correct Answers ✅cook to several degrees below target temp ground meat from which 2 meats has no fat content limitation - Correct Answers ✅pork and lamb