ANSC 110 Chapter 3 Review

What are the species that produce red meat?

• Chicken and Turkey

• Cattle, Sheep, and Pigs

• Fish and Shellfish

• Ducks and Geese

What are the red meats that dominate the US market?

• Lamb and Goat

• Beef and Pork

• Venison and Rabbit

• Horse and Bison

What are the stages of processing for red meat animals?

• Breeding, Feeding, and Milking

• Slaughtering, Dressing, and Fabrication

• Shearing, Spinning, and Weaving

• Fishing, Scaling, and Filleting

What parts are included in the offal?

• Muscle and Bone

• Skin and Fur

• Liver, Heart, and Kidneys

• Hooves and Horns

Describe dressing percentage. What is the dressing percentage of a 1000 pound steer whose carcass weighs 586 pounds?

• 48.6%

• 58.6%

• 68.6%

• 78.6%

Which red meat animal has the highest dressing percentage?

• Sheep

• Cattle

• Pigs

• Goats

Which animal’s carcasses are split in the center? Which animals are not split?

• Cattle are split; Sheep are not

• Pigs are split; Cattle are not

• Sheep are split; Pigs are not

• Goats are split; Cattle are not

What are the effects of aging on meat?

• Increases toughness

• Enhances flavor and tenderness

• Reduces nutritional value

• Causes spoilage

What is the purpose of processing carcasses into wholesale cuts?

• To increase the weight of the meat

• To make transportation easier and more efficient

• To reduce the nutritional content

• To make the meat less perishable

What is the primary difference between Kosher slaughter and regular slaughter?

• Kosher slaughter uses electric stunning

• Kosher slaughter requires a specific blessing

• Kosher slaughter involves a single cut to the throat

• Kosher slaughter is done at night