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Animal Science 1401 Lab Final (Sam Jackson)
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Animal Science 1401 Lab Final (Sam Jackson)
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ANIMAL SCIENCE 1401 LAB FINAL (SAMJACKSON) QUESTIONS AND ANSWERS
GRADED A+
What is the most significant technology in the meat industry - Refrigeration
what are some examples of technologies in meat industry - Meat grinder, robotics, UPC codes
What is the oldest technology in meat industry? - spices
What factor influences the US meat market the most? - Supply and Demand
What are some examples of niche markets? - Grass fed beef, Natural beef and pigs head
what price and quality would USDA Prime, Ribeye, and 30 day age be? - Expensive and excellent quality
Food is safer today than 50 years ago, true or false? - True
Ground beef should always be cooked to rare, true or false? - False
Steaks should always be cooked to 190 degrees, true or false? - False
The UDSA considers E coli o157h7 an adulterant? - True
What is not a function of the liver? - a. Produce bile
b. Filter toxins
, c. Store Bile
d. Filter alcohol
*answer: c
Purpose of the cardio vascular system is to circulate clood, deliver O2 poor blood and nutrients, true or
false? – False
What are the 4 USDA quality grades for A or B maturity beef? - Prime, Choice, Select, Standard
Without money as a factor, What quality grade would you choose to maximize tenderness, juiciness and
flavor - USDA prime
What is the numerical range of beef yield grades? - 1-5
What number is the highest yielding beef grade? - Yield grade 1
What percentage is trimness worth for pork judging? - 70%
What does PSE stand for? - Pale, Soft and Exudative
What type of joint makes a carcass considered mutton? - Spool joints
Most important placing priority for lamb judging? - Trimness
What color of beef would be safe to eat? - Red, brown and purple (color doesn't matter)
What can a break joint be described as? - a crown
What is used at texas tech to control bacteria? - organic acid
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