ANIMAL PRODUCTS AND PROCESSING END STAGE EXAM QUESTIONS AND ANSWERS LATEST UPDATE

ANIMAL PRODUCTS AND PROCESSING END STAGE EXAM QUESTIONS AND ANSWERS LATEST UPDATE 1. As animals age, their bones tend to ___________________ a) Become more flexible b) Ossify c) Become more round in shape d) Become more red in color ANSWER - b. - Ossify 2. Yield g rade in beef predicts _____________________ a) Bone ossification b) Marbling c) Lean color d) Lean meat yield ANSWER - d. - Lean meat yield 3. Prime quality grade equates to the _______________________ value in beef cuts a) Lowest b) Intermediate c) Highest d) Undesirable ANSWER - c. - Highest 4. The two factors for determining beef quality grade or _________ and __________ a) Marbling and carcass weight b) Maturity and marbling c) Fat depth and maturity d) KPH and fat depth ANSWER - b. - Maturity and marbling 5. When fab ricating beef carcasses into retail cuts, steak thickness is ____________ a) Greater than one inch but less than three inches b) Less than two inches c) Not important d) Greater than two inches ANSWER - b. - Less than two inches 6. These characteristics indicates the waviness of wool fibers a) Diameter b) Strength c) Crimp d) Color ANSWER - c. - Crimp 7. This type of wool has the greatest value in the market on a per unit basis a) Medium b) Fine c) Coarse d) Pigmented ANSWER - b. - Fine 8. This factor is the greatest contributor to fleece weight in sheep a) Color b) Diameter c) Staple length d) Crimp ANSWER - c. - Staple length 9. This silky, long fiber derived from goats is called _____________ a) Mohair b) Carpet fiber c) Karakul d) Wool ANSWER - a. - Mohair 10. The substance secreted by wool sheep that can be sold as a by -product of the fleece is called all of these except _________ _______ a) Grease b) Lidocaine c) Wax d) Lanolin ANSWER - b. - Lidocaine 11. The greatest per capita consumption of chicken meat is observed in this country a) United States b) Russia c) Mexico d) Canada ANSWER - a. - United States 12. Quality Grade in poultry meat is most directly related to _______________ a) Lack of carcass defects b) Price of the dark fiber muscles c) Marbling in the breast d) Yield of the carcass ANSWER - a. - Lack of carcass defects