ANSC 2301 Written Exam Review
Questions and Answers
What is the trend for meat consumption worldwide? - Correct Answers --Demand
increases yearly on a global basis
-Demand of animal protein in the U.S. and Europe is declining
-Developing countries have an increase in demand for animal protein
Approximately how many cattle, sheep, and hogs are harvested each year? - Correct
Answers -Cattle = 32.2 million
Hogs = 121.3 million
Sheep = 2.18 million
What pork quality factor tells us the most about water holding capacity? - Correct
Answers -Color
What does water holding capacity tell us about pork quality? - Correct Answers -Stress
levels of pig before death and also how well it holds water when cooking
What causes pH decline in pork? - Correct Answers --In postmortem muscle, glycogen
is metabolized to obtain energy in
the form of ATP, which also produces lactic acid
-The amount of lactic acid produced is proportional to amount of glycogen that is
metabolized.
-As lactic acid accumulates in the muscle, muscle pH declines from an initial value of
about 7.2 to a final value of 5.4 to 5.5.
-The extent of pH drop is proportional to amount of lactic acid produced by glycolysis.
Define the term PSE
What is the relative pH value - Correct Answers --Pale, Soft, and Exudative
-Cause by extremely rapid rate of pH decline resulting in low muscle pH, while the
muscle temp is high
-Low pH ("acid meat")
Define the term RFN
What is the relative pH value - Correct Answers -Red, Firm, Normal
-Normal pH
What is DFD
, What is the realitive pH value - Correct Answers -Dark, Firm, Dry
-High pH
What are five factors influencing the live price of a market animal? - Correct Answers -1.
Age/Sex Class
2. Weight
3. Dressing percentage
4. Carcass merit (cutability and quality)
5. By-product Credit Value (drop credit)
What is dressing percentage? - Correct Answers --Proportion of live weight converted
into carcass weight
Dressing % = (Carcass weight/live weight) x 100
What is the approximate, average dressing percentage for cattle, sheep, and hogs? -
Correct Answers -Cattle = 63.5%
Swine = 73%
Sheep = ?
Define cutability - Correct Answers -The weight of trimmed cuts expressed as a
percentage of carcass weight
What is meat quality and/or palatability? - Correct Answers -The expected tenderness,
juiciness, and flavor of the cooked lean product
What factors influence quality? - Correct Answers --Animal age
-Fatness
-Pre-slaughter nutrition
-Sex of animal
-Pre-slaughter stress
What are the 2 primary factors used to evaluate pork quality? - Correct Answers -
Trimness then muscling
What is the term used to describe the value of non-carcass components (i.e. organs,
hide, blood, etc.)? - Correct Answers -Drop credit
What are the 3 major tissue that compromise an animal's carcass? - Correct Answers -
Muscle, bone, and fat
Give examples of the significance of the animals skeletal structure for composition,
cutability and quality - Correct Answers --Serve as references in live animals for
distinguishing compositional differences and for evaluation of structural soundness
-Assist in determining physiological maturity of beef and lamb carcasses
Questions and Answers
What is the trend for meat consumption worldwide? - Correct Answers --Demand
increases yearly on a global basis
-Demand of animal protein in the U.S. and Europe is declining
-Developing countries have an increase in demand for animal protein
Approximately how many cattle, sheep, and hogs are harvested each year? - Correct
Answers -Cattle = 32.2 million
Hogs = 121.3 million
Sheep = 2.18 million
What pork quality factor tells us the most about water holding capacity? - Correct
Answers -Color
What does water holding capacity tell us about pork quality? - Correct Answers -Stress
levels of pig before death and also how well it holds water when cooking
What causes pH decline in pork? - Correct Answers --In postmortem muscle, glycogen
is metabolized to obtain energy in
the form of ATP, which also produces lactic acid
-The amount of lactic acid produced is proportional to amount of glycogen that is
metabolized.
-As lactic acid accumulates in the muscle, muscle pH declines from an initial value of
about 7.2 to a final value of 5.4 to 5.5.
-The extent of pH drop is proportional to amount of lactic acid produced by glycolysis.
Define the term PSE
What is the relative pH value - Correct Answers --Pale, Soft, and Exudative
-Cause by extremely rapid rate of pH decline resulting in low muscle pH, while the
muscle temp is high
-Low pH ("acid meat")
Define the term RFN
What is the relative pH value - Correct Answers -Red, Firm, Normal
-Normal pH
What is DFD
, What is the realitive pH value - Correct Answers -Dark, Firm, Dry
-High pH
What are five factors influencing the live price of a market animal? - Correct Answers -1.
Age/Sex Class
2. Weight
3. Dressing percentage
4. Carcass merit (cutability and quality)
5. By-product Credit Value (drop credit)
What is dressing percentage? - Correct Answers --Proportion of live weight converted
into carcass weight
Dressing % = (Carcass weight/live weight) x 100
What is the approximate, average dressing percentage for cattle, sheep, and hogs? -
Correct Answers -Cattle = 63.5%
Swine = 73%
Sheep = ?
Define cutability - Correct Answers -The weight of trimmed cuts expressed as a
percentage of carcass weight
What is meat quality and/or palatability? - Correct Answers -The expected tenderness,
juiciness, and flavor of the cooked lean product
What factors influence quality? - Correct Answers --Animal age
-Fatness
-Pre-slaughter nutrition
-Sex of animal
-Pre-slaughter stress
What are the 2 primary factors used to evaluate pork quality? - Correct Answers -
Trimness then muscling
What is the term used to describe the value of non-carcass components (i.e. organs,
hide, blood, etc.)? - Correct Answers -Drop credit
What are the 3 major tissue that compromise an animal's carcass? - Correct Answers -
Muscle, bone, and fat
Give examples of the significance of the animals skeletal structure for composition,
cutability and quality - Correct Answers --Serve as references in live animals for
distinguishing compositional differences and for evaluation of structural soundness
-Assist in determining physiological maturity of beef and lamb carcasses
