ANSC 1401 Lab Final Exam Questions And Answers (Verified And Updated
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Course
ANSC 1401
Institution
ANSC 1401
ANSC 1401 Lab Final Exam Questions And Answers (Verified And Updated)
What Factor(s) effects the U.S. meat market the most?
supply & demand
what are some examples of niche markets
all of the above (grass fed beef, pigs heads, natural beef)
what is the highest possible U.S. Quality grad...
ANSC 1401 Lab Final Exam Questions And
Answers (Verified And Updated)
What Factor(s) effects the U.S. meat market the most?
supply & demand
what are some examples of niche markets
all of the above (grass fed beef, pigs heads, natural beef)
what is the highest possible U.S. Quality grade for beef?
USDA Prime
what is the biggest problem with U.S. meat consumers?
they are uneducated
what can affect the supply in the meat market?
drought and disease
what can affect the demand of the meat market?
media, public perception, regulations
USDA prime, ribeye, 30 day age is considered a/an _____ cut of meat
expensive/ excellent eat quality
USDA standard, eye of round, no age is considered a/an _____ cut of meat?
cheap/ low eat quality
USDA Select, NY Strip, 7 days age is considered a/an _____ cut of meat?
average price/ average eating quality
USDA Standard, ribeye, 14 days is considered a/an _____ cut of meat?
average price/ average eating quality
the purpose of grading is to sort carcasses from a heterogeneous/homogeneous population into
smaller heterogeneous/homogeneous groups
heterogeneous; homogeneous
what physical characteristic do steers possess
rough/grape
what physical characteristic do heifers possess
smooth/udder
what physical characteristic do bulls possess
, crest
what physical characteristic do cows possess
bone
yield grade is a measurement used to determine eating quality
false
quality grade is a measurement used to predict cutability
false
as fat thickness increases, yield grade?
increases
as hot carcass weight increases, yield grade
increases
as ribeye area increases, yield grade
decreases
as kidney, pelvic, and heart fat percentage increases, yield grade
increases
what is the USDA Yield Grade for a lamb carcass with 0.15 in of backfat
1.9
what is the U.S. Grade for a pork carcass with 1.0 in of backfat and a thick muscle score
1
what can be considered the most significant technology in the meat industry?
refrigeration
what are some examples of technologies in meat industry
meat grinders, UPC codes, robotics
what is the oldest technology in the meat industry
spices
what is the biggest problem with U.S. meat consumers?
they are uneducated
who did the meat industry borrow HACCP from
NASA
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