Animal Science Final Exam Part 1

Front 1

What is a farm?

Back 1

Any place that makes $1000 of agricultural profit per year.

Front 2

Top 3 States for Agricultural Production

Back 2

1) California
2) Iowa
3) Texas

Front 3

a. What countries have the highest # of beef cattle?
b. Which country is the largest producer?

Back 3

a. India, Brazil, US.
b. US

Front 4

a. Which countries have the highest # dairy cattle?
b. Which has is the largest producer?

Back 4

a. India, Europe, Brazil
b. Europe

Front 5

Which country is the largest producer of swine products?

Back 5

China

Front 6

What are the top states in the US for a) layers and b) meat hens?

Back 6

a) Iowa, Ohio, Pennsylvania
b) Georgia

Front 7

What is the difference between market class and grade?

Back 7

Market class: Segregate into uniform groups by age
Grade: Consumer palatability, maturity, marbling, cutability. USDA

Front 8

What are the four lean cuts for swine?

Back 8

Picnic Shoulder, Boston shoulder, Ham, Loin

Front 9

What are the ages of veal, calf, and beef.

Back 9

veal: 1-3 mo
calf: 3-12 mo
beef: 12+ mo

Front 10

What does BCTRC stand for?

Back 10

Boneless, closely trimmed retail cuts

Front 11

BCTRC is based on:

Back 11

amount of fat on ribeye muscle,
kidney, pelvic, heart fat
area of ribeye muscle
hot carcass weight

Front 12

Yield grade US no.1 :

Back 12

>53%

Front 13

Broilers: Market Class:Young

Back 13

Broiler, Fryer, Roaster, Capon

Front 14

Broilers:Market Class:Young

Back 14

Hen, stewing/baking, Fowl

Front 15

Top Red Meat Harvesting Companies:

Back 15

1) Tyson Food Corp
2) Cargill Meat
5) Oscar Myers

Front 16

Egg grades: A, B, C

Back 16

A: free of all deformities
B: some small deformities or staining
C: highly flawed

Front 17

Egg sizes:

Back 17

Xtra Large: 27oz
Large: 24oz
Medium: 21 oz
Small: 18oz
Peewee: 15oz

Front 18

Red Meat Processing:

Back 18

Transported
Made unconscious
Blood removed
Hides and hair removed
By-product removed
carcasses split
washed
cooled

Front 19

Variations in processing: Kosher and Muslim

Back 19

Kosher:
No stun, no mixing of blood/meat/milk
Muslim: no stun, invoke name of allah

Front 20

Top Broiler Harvesting companies

Back 20

1) Tyson
2) Pilgrims
3) Perdue

Front 21

Processing

Back 21

transported
stun
blood removed
scald
plucked
by-product removed
cooled
shipped

Front 22

Meat chemical makeup:

Back 22

75% water
15-20% protein
2-12% fat
1% minerals

Front 23

what is nutrient density?

Back 23

measurement of food value

Front 24

The exterior of an egg is examined for what:

Back 24

cleanliness, soundness of shell, shape

Front 25

The interior of an egg is examined for what:

Back 25

Albumen thickness, condition of yolk, size and condition of air sack, and abnormalities.

Front 26

The egg white is also called:

Back 26

Albumin, 58% of weight

Front 27

The fibrous strands in an egg:

Back 27

chalazae

Front 28

Egg Biology

Back 28

65% water
12% protein
11% fat
12% minerals

Front 29

Top Five States for Milk Production

Back 29

California, Wisconsin, New York

Front 30

Milk Processing

Back 30

Taken from cow
Travels to holding tank
Picked up by truck
kept in tank
pasteurized
homogenized
cooled

Front 31

What is the difference between pasteurize and homogenize?

Back 31

Pasteurize: high temp 15 sec
homogenize: pumped through pumps to create uniformity so it doesn't separate

Front 32

Milk Chemistry

Back 32

88% Water
3-4% Fat
8.6% SNF

Front 33

Milk Marketing:

Back 33

Grade A, B

Front 34

Difference between growth and development

Back 34

Growth:Increase Cell size, Inc body weight until mature size is reached
Development: coordination of different processes until mature size is reached

Front 35

4 Types of tissues

Back 35

epithelial, connective, muscle, nervous

Front 36

Types of connective tissues

Back 36

Loose, fibrous, bone, blood, cartilage