Meat
What is leaner, grass fed or grain fed beef
grass Fed
What are primary concerns in the poultry industry
apperance, texture, and flavor
on average, many eggs do each chicken lay a year
250 to 300
The process of becoming old or older
What is aging
The lowest grade of meat
what is canner
If the carcass is chilled too rapidly, the result is…
cold shortening and subsequent toughness
29%
True or false, the color of an egg shell and the yolk effect the quality of the egg
false
Drawing out moisture and altering its properties
What is curing
AMS stands for…
meat including processed meats are an excellent source of what
iron
What percent of turkeys produced as parts
14%
This hen dominates today’s egg industry
what is the white leghorn
Dark red spots that occor when red blood cells leak from blood cells into surrounding muscle
What is a blood spot
They authorized meat inspection
what is AMS
What does fat contribute to in meat
product juiciness, tenderness, and flavor
What age are turkey hens marketed
between 14 and 16 weeks of age
How many laying birds are there in the united states
235 million
The protein responsible for the red color in meat
What is myoglobin
SList 4 quality grades for beef carcasses
what are prime, choice, good, standard, commercial, utility, cutter, and canner
weather, feed prices, federal import policies, and consumer demands
What room temperature do young chickens require in the first week of life
About 87 degrees F.
There’s are the ropy strands of egg white that anchor the yolk in place in the center of the thick white
what is the chalaza
a loss of muscle extensibility making the conversion of muscle to meat.
carcasses below what grade are rarely stamped with their grade because they were thought to be less palatable
what is choice