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20 Cards in this Set
- Front
- Back
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Factors affecting relative merit |
Age Weight Sex Fatness Muscling |
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How is fat deposited? |
Mesenteric first Kidney Intermuscular Subcutaneous Intramuscular last |
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What does ABC stand for? |
Aim for fitness Build a healthy base Choose sensibly |
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What causes yellow fat and what diet |
Grass fed beef consume beta keratine which turns into vitamin A, which turns fat yellow |
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Rate animals on highest old:young ratio |
Swine - Highest Beef - middle Sheep - lowest |
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Red vs. white muscle fibers |
Red - Angus, slow twitching, long distance, fatty acids for energy White - Charolais, Limousin, Maine Anjou, Gelbvieh, faster twitching, short distance, glycogen for energy |
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Optimum carcass composition |
65% muscle and 23% fat |
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What kind of fat do consumers want and not want? |
They want taste fat, not waste fat |
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What is needed to predict cutability |
Amount of subcutaneous fat and muscle |
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What is antipyrine used for? |
Distributed uniformly in body water. More body water, less fat. Less body water, more fat |
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What happens to retail cut yields as fatness and muscling increase or decrease? |
Muscling increases: cut yield increases Fat increases: cut yield decreases |
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Maximum amount of cooked meat daily? |
6 ounces |
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Number one factor for food selection by customer |
TASTE |
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Two types of iron and where they are found |
Heme iron is found in meat, poultry, and fish and is easily absorbed by the human body Non heme iron is found in plants, not easily absorbed by human body |
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How many Calories per gram of fat? |
9 |
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Which cut of meat has the lowest fat and calorie content? |
Baked chicken breast |
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Minimum and maximum amount of uncooked fat in retail cuts |
Min - 3% Max - 7.3% |
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Old to young ratio |
(value of old / value of young) * 100 |
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Age at puberty and marketing |
Cattle - 12 months, 18 months Swine - 7 months, 7 months Lamb - 8 months, Either 8 or 14 months |
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Variation between subcutaneous and intramuscular fat |
12% |
