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ASI 350 Lab Final Exam Questions and Answers 100% Solved | Graded A+ Barrows and Gilts pork sex classes are graded as what? a. U.S. no. 1-4 b. U.S. Utility c. U.S. Cull d. all of the above e. A and B f. A and C g. none of the above - E Sows pork sex class are graded as what? a. U.S. no. 1-4 b. U.S. Utility c. U.S. Cull

ASI 350 Lab Exam 1 Questions and Answers 100% Solved | Latest Update percentage of the animal's live weight represented by the carcass - dressing percentage dressing percentage equation - (hot carcass weight/live weight) x 100 dressing percentage is affected by: - fill, finish, muscling, sex, type, hide weight DP of beef - 62-64% DP of pork - 72-74% DP of lamb - 50-55% what is cooler shrink - percentage of the carcass's weight lost in the chilling process cooler shrink equation...

ASI 350 Exam 4 Questions and Answers 100% Solved | Graded A+ This is the period of time between packaging of a product and its end use when product properties remain acceptable to the product user - shelf life Shelf life is not always an indication of safety, but is an indication of ________ - spoilage _________ control during processing, harvest, and storage is key to extended shelf-life - quality _______ microbial populations at time of storage means there will be a longer shelf-life...

ASI 350 Exam 4 Questions and Answers 100% Solved | Graded A+ Your roommate purchases a beef inside round steak for dinner. What cooking method would result in the greatest tenderness and palatability? - Braise it in a covered pan A local cattle producer is interested in producing high quality, tender beef. They use only Angus genetics, feed corn-based finishing diets for 150 days, utilize an aggressive implant program, feed beta agonists for the final 30 days, practice early castration m...

ASI 350 LAB EXAM 1 QUESTIONS WITH CORRECT ANSWERS

Meat Flesh tissues suitable for use as food; typically means skeletal muscle tissues but includes many others Muscle evolved to ______________ Serve functions of locomotion and heat production in living animals Lipids •Most variable component of meat •Comprised of neutral (triglycerides) and polar (phospholipids) components Meat Composition: % Water 75% Meat Composition: % Protein 18.5% Meat Composition: % Lipid ~3.0% Meat Composition: % Nitrogenous (non-protein) 1.5% Meat Compos...

Barrows and Gilts pork sex classes are graded as what? a. U.S. no. 1-4 b. U.S. Utility c. U.S. Cull d. all of the above e. A and B f. A and C g. none of the above E Sows pork sex class are graded as what? a. U.S. no. 1-4 b. U.S. Utility c. U.S. Cull d. all of the above e. A and B f. A and C g. none of the above D Stag pork sex class are graded as what? a. U.S. no. 1-4 b. U.S. Utility c. U.S. Cull d. all of the above e. A and B f. A and C g. none of the above G boar pork s...

percentage of the animal's live weight represented by the carcass dressing percentage dressing percentage equation (hot carcass weight/live weight) x 100 dressing percentage is affected by: fill, finish, muscling, sex, type, hide weight DP of beef 62-64% DP of pork 72-74% DP of lamb 50-55% what is cooler shrink percentage of the carcass's weight lost in the chilling process cooler shrink equation 100*(hot carcass wt - cold carcass wt)/hot carcass wt cooler shrinkage is affected by ...

This is the period of time between packaging of a product and its end use when product properties remain acceptable to the product user shelf life Shelf life is not always an indication of safety, but is an indication of ________ spoilage _________ control during processing, harvest, and storage is key to extended shelf-life quality _______ microbial populations at time of storage means there will be a longer shelf-life low Meat should be stored at ____ degrees farenheit. It should be kept...