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ANSC 107 exam 2 TAMU Exam Prep Questions With Expert Solutions |Updated & Verified
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ANSC 107 exam 2 TAMU Exam Prep Questions With Expert Solutions |Updated & Verified
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ANSC 107 exam 2 TAMU Exam PrepQuestions With Expert Solutions |Updated &
Verified
how to find adj. fat thickness ( beef and lamb) - ✔✔between 12th and 13th rib ideal .6
what is the ribeye area muscle ? - ✔✔longisimus dorsi. ideal 11in
what is %KPH - ✔✔kidney pelvic and heart fat. 1-6%
what is carcass weight average for beef - ✔✔600
what are lamb retail cuts - ✔✔leg, loin, rack, shoulder
equation for YG - ✔✔YG=0.4+(10 x adj. fat thickness)
Pork retail cuts - ✔✔lam, loin, boston butt, picnic shoulder
dressing % of pork - ✔✔70
dressing % of lamb - ✔✔50
equation for YG - ✔✔YG=(4 x LRB thickness) - (1-MS)
Muscle thickness on pork - ✔✔1(thin) 2, 3(thick)
support vs locomotive musles - ✔✔locomotive is tough, support is tender
, after death glycogen becomes________ - ✔✔lactic acid
ideal pH after death. why? - ✔✔5.6; pH drops due to lactic acid content
color of marbling with grass fed cattle - ✔✔yellow
color of marbling with grain fed cattle - ✔✔white
most livestock are sold on a ______ weight basis based on ____________ - ✔✔live, carcass merit
the industry is moving to ___________ - ✔✔grid system
what is tied with the grid system - ✔✔value based marketing
carcass value depends on..... - ✔✔age- determines tenderness
weight- size of cut
sex-
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