ANSC 1401 – Meat Industry & Carcass Grading | Lab Final
Exam with Solutions
Description:
This file contains questions and answers for the ANSC 1401 lab exam focused on the
U.S. meat industry. It covers meat grading standards, supply and demand factors,
carcass evaluation, food safety, and meat processing technologies. A
comprehensive resource for understanding livestock products and consumer
markets.
What Factor(s) effects the U.S. meat market the most? - answer✔✔supply &
demand what are some examples of niche markets - answer✔✔all of the above
(grass fed beef, pigs heads, natural beef) what is the highest possible U.S. Quality
grade for beef? - answer✔✔USDA Prime what is the biggest problem with U.S.
meat consumers? - answer✔✔they are uneducated what can affect the supply in
the meat market? - answer✔✔drought and disease what can affect the demand
of the meat market? - answer✔✔media, public perception, regulations USDA
prime, ribeye, 30 day age is considered a/an _____ cut of meat -
answer✔✔expensive/ excellent eat quality USDA standard, eye of round, no age is
, considered a/an _____ cut of meat? - answer✔✔cheap/ low eat quality USDA
Select, NY Strip, 7 days age is considered a/an _____ cut of meat? -
answer✔✔average price/ average eating quality USDA Standard, ribeye, 14 days is
considered a/an _____ cut of meat? - answer✔✔average price/ average eating
quality the purpose of grading is to sort carcasses from a
heterogeneous/homogeneous population into smaller heterogeneous/homogeneous
groups - answer✔✔heterogeneous; homogeneous what physical characteristic do
steers possess - answer✔✔rough/grape what physical characteristic do heifers
possess - answer✔✔smooth/udder what physical characteristic do bulls possess -
answer✔✔crest what physical characteristic do cows possess - answer✔✔bone
yield grade is a measurement used to determine eating quality - answer✔✔false
quality grade is a measurement used to predict cutability - answer✔✔false as fat
thickness increases, yield grade? - answer✔✔increases as hot carcass weight
increases, yield grade - answer✔✔increases as ribeye area increases, yield grade -
answer✔✔decreases as kidney, pelvic, and heart fat percentage increases, yield
grade - answer✔✔increases what is the USDA Yield Grade for a lamb carcass with
0.15 in of backfat - answer✔✔1.9 what is the U.S. Grade for a pork carcass with
1.0 in of backfat and a thick muscle score - answer✔✔1 what can be considered
the most significant technology in the meat industry? - answer✔✔refrigeration
what are some examples of technologies in meat industry - answer✔✔meat
Exam with Solutions
Description:
This file contains questions and answers for the ANSC 1401 lab exam focused on the
U.S. meat industry. It covers meat grading standards, supply and demand factors,
carcass evaluation, food safety, and meat processing technologies. A
comprehensive resource for understanding livestock products and consumer
markets.
What Factor(s) effects the U.S. meat market the most? - answer✔✔supply &
demand what are some examples of niche markets - answer✔✔all of the above
(grass fed beef, pigs heads, natural beef) what is the highest possible U.S. Quality
grade for beef? - answer✔✔USDA Prime what is the biggest problem with U.S.
meat consumers? - answer✔✔they are uneducated what can affect the supply in
the meat market? - answer✔✔drought and disease what can affect the demand
of the meat market? - answer✔✔media, public perception, regulations USDA
prime, ribeye, 30 day age is considered a/an _____ cut of meat -
answer✔✔expensive/ excellent eat quality USDA standard, eye of round, no age is
, considered a/an _____ cut of meat? - answer✔✔cheap/ low eat quality USDA
Select, NY Strip, 7 days age is considered a/an _____ cut of meat? -
answer✔✔average price/ average eating quality USDA Standard, ribeye, 14 days is
considered a/an _____ cut of meat? - answer✔✔average price/ average eating
quality the purpose of grading is to sort carcasses from a
heterogeneous/homogeneous population into smaller heterogeneous/homogeneous
groups - answer✔✔heterogeneous; homogeneous what physical characteristic do
steers possess - answer✔✔rough/grape what physical characteristic do heifers
possess - answer✔✔smooth/udder what physical characteristic do bulls possess -
answer✔✔crest what physical characteristic do cows possess - answer✔✔bone
yield grade is a measurement used to determine eating quality - answer✔✔false
quality grade is a measurement used to predict cutability - answer✔✔false as fat
thickness increases, yield grade? - answer✔✔increases as hot carcass weight
increases, yield grade - answer✔✔increases as ribeye area increases, yield grade -
answer✔✔decreases as kidney, pelvic, and heart fat percentage increases, yield
grade - answer✔✔increases what is the USDA Yield Grade for a lamb carcass with
0.15 in of backfat - answer✔✔1.9 what is the U.S. Grade for a pork carcass with
1.0 in of backfat and a thick muscle score - answer✔✔1 what can be considered
the most significant technology in the meat industry? - answer✔✔refrigeration
what are some examples of technologies in meat industry - answer✔✔meat
