AGRI106 - ANSC 101

Study Guide for Exam 1

1. Identify the wholesale cuts of beef, pork and lamb.

2. From which part does a T-bone steak come from? A chuck roast? A flank steak? A sirloin steak? A round steak? A tenderloin fillet? A picnic? Smoked bacon? Canadian style bacon? Ham?

3. Which factor has the greatest influence on tenderness (according to your instructor?

4. What is the difference between cutability and dressing percent?

5. What are the USDA grades for beef, pork, lamb, eggs, poultry? Which grades are the highest and lowest? Which grades refer to quality and which refer to meatiness and leanness?

6. Distinguish the differences between meat inspection and meat grading. Who does each?

7. What is marbling, and in what grade of beef will it be most abundant?

8. What has been the trend in % of disposable income spent on food?

9. What is the consequence of an inelastic demand for food? What is the CAUSE of an inelastic demand for food?

10. What is PSE pork?

11. What can you say about health concerns associated with red meats? What about cholesterol? Saturated fats? Polyunsaturated fats? Too much total fat? Dangerous levels of bacteria?

12. What are the characteristics of a high quality egg? What will the airspace and yolk appear like upon candling?

13. What are the main classes of cattle, hogs and sheep?

14. Why are male pigs castrated before marketing?

15. What is the major quality grade of beef and what factor is most important in determining it?

16. Why is select not a more popular grade if people prefer lean meat?

17. What has been the trend in per capita consumption of beef, pork, lamb? Poultry?

18. What do the wool terms hank, staple, crimp, blood mean?

19. What is the basis of wool grades?

20. What all is involved in wool value?

21. In what ways have animals served mankind?

22. What purpose does aging meat serve?

23. What problems exist with the USDA grading system?

24. Why aren't B vitamins added to cattle diets?

25. What are carbohydrates made of? What are proteins made of? What are fats made of?

26. What are the differences between carbohydrates and fats?

27. Know the terms glucose, fructose, lactose, sucrose, pentose, amino acid, hexose, fat, monosacchardie, polysaccharide, mono- di- and tri-glyceride, lipids, essential amino acids, lysine, tryptophan, methionine.

28. What is the difference between a saturated fat and an unsaturated fat?

29. What is the composition of table sugar?

30. What are the essential fatty acids?

31. What is linoleic acid? Stearic acid?

32. What substance is analyzed to determine the crude protein content?

33. What are the fat soluble vitamins? What are they used for?

34. What are the B-complex vitamins needed for?

35. What 2 minerals make up most of the bones?

36. What is the most likely cause of anemia in baby pigs?

37. What nutrient does salt supply?

38. What is lysine?

39. What vitamin and mineral have important interaction? (2 different ones)

40. N X 6.25 defines what?

41. Symptoms of iron deficiency are? Of magnesium deficiency are?

42. Milk fever is caused by? Parakeratosis is caused by? Goiter is caused by?

43. What is table sugar? What is blood sugar?

44. What is the difference between starch and cellulose?

45. What is the effect of lignin?

46. What happens to excess protein in the diet?

47. Where is the greatest potential for growth of American animal products in the next 10 years? In the long term?

48. What vitamin can be obtained from sunshine?

49. What vitamin is needed by man but not farm animals?

50. What is the difference in digestion between ruminant animals and nonruminant animals?