Online Aniscichapt 3 Review PDF

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John Mendes review questions and answers chapter 3...

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Intro Animal Science Due: Thursday October 2, 2014 Chapter 3- Red Meat Products Review Questions: 1. What does the dressing percentage represent? -Dressing percentage (sometimes referred to as yield) is the relation of hot or cold carcass weight to live weight. 2. How is dressing percentage calculated? -Dressing percentage = Hot or cold carcass weight / Live weight X 100 3. What is the rule of thumb or approximate dressing percentages of lamb, beef, and hogs? -Approximate dressing percentage of lamb: 51%, Beef: 64%, and hog: 75%. 4. What are the primary factors affecting dressing percentage? -The primary factors affecting dressing percentage are fill (contents of digestive tract), fatness, muscling, weight of hide, and in sheep, weight of wool. 5. What are the four major physical components of meat? -The major physical components of meat include lean (muscle), fat, bone, and connective tissue. 6. Myofibrils are composed of muscle fibers and are comprised of two types of microfilaments, myosin, and actin. 7. What is the amount of essential nutrients to the number of calories in food referred to as? -Nutrient density is the measurement of essential nutrients to the number of calories in food. 8. True or false: Meat is nutrient-dense, meaning that it provides a large proportion of certain nutrients such as essential amino acids, B vitamins, and iron. -True: red meats are abundant sources of iron, and contain a rich supply of the B vitamins. 9. True or false: Most retail cuts of beef, pork, and lamb have greater than 0.1 inch of external fat covering lean muscle. -False retail cuts of beef, pork, and lamb have less than 0.1 inches of external fat covering lean muscle tissue.

10. Describe the motivators and demotivators relative to the purchase of beef.

-Motivators relative to beef purchase include: Family favorites 48%, Easy to prepare 44%, Know how to prepare 40%, good value 33%, Versatility- variety 31%, and Convenience 21%. Demotivators relative to beef purchase include: Too expensive 27%, Don’t know how to prepare 25%, Takes too long to prepare 15%, too difficult to prepare 15%, kids don’t like the product 14%, and lack or recipes 11%....