Live Animal & Carcass Test 2

The average dressing percentage for market hogs is:

70%

Most all lamb carcasses grade USDA Prime or USDA _________

Choice

Name 1 area that muscling is observed in sheep and goats.

Forearm

When ranking pork loins and hams, PSE exhibits will automatically be placed _______.

Last

What are the four lean cuts in hogs?

ham, loin, boston, picnic

What is the yield grade of a lamb carcass with a backfat thickness of 0.25?

2.9

The average dressing percentage for lamb is:

50-52%

Pork quality is deemed either acceptable or ______. A. Unacceptable B.Prime C. Choice D.Good

A. Unacceptable

In humans, Bang's disease is called Malta fever or _____ fever. A. Undulant B. Flu C. Plague D. Bacterial

A. Undulant

Pork quality is related to the _________ of muscle. A. Water holding capacity B. Size C. Trimness D. Surface area

A. Water holding capacity

Cutability is a combination of which factors? A. trimness and muscling B. trimness and quality C. muscling and quality D. Trimness, muscling, and quality

A. trimness and muscling

At which rib are pork carcasses ribbed to evaluate the longissimus dorsi for quality? A. Last rib B. 10th rib C. 15th rib D. 3rd rib

B. 10th rib

Grubs are the larval stage of the _____ fly. A. Horse B. Heel C. House D. Blow

B. Heel

Which of the following anatomical locations is not a primary area of concern for the fat thickness in placing pork carcasses? A. First rib B.Jowl C.Last rib D. Last lumbar vertebra

B. Jowl

Complete the equation for market hog grading: (__________x 4)-MS=US Grade A. First Rib Back Fat B. Last Rib Back Fat C. 12th Rib Back Fat D. Ham Collar Fat

B. Last Rib Back Fat

Which of the following is not a major defect in pork quality? A. Pale, soft, exudative B. Red, firm, normal C. Dark, firm, dry D. All are defects

B. Red, firm, normal

When analyzing market hogs, which of the following is not an important factor for evaluation? A. Structural Correctness B. Reproductive capability C. Muscling D. Skeletal width

B. Reproductive capability

When evaluating pork loins, the two cut surfaces use for evaluations are _____ and _______. A. blade end, rib end B. blade face and sirloin face C. sirloin end and ham end D. sirloin face, round face

B. blade face, sirloin face

A common cause of death in ruminants housed in a feedlot resulting from a diet high in grains is: A. Grass Tetany B. Blackleg C. Bloat D. Prussic Acid Poisoning

C. Bloat

Of the following, which gender and age can be vaccinated to prevent Brucellosis? A. Males, 4-10 months B. Males, Over 24 months C. Females, 4-10 months D. Females, age does not matter

C. Females, 4-10 months

Quality grades in lamb carcasses are based off of flank streakings and ____________ A. fat thickness B. gender C. conformation D. dressing percentage

C. conformation

Secondary hosts such as man, dogs, and sheep cannot transmit Brucellosis back to cattle with the exception of which specie? A. Deer B. Swine C. Chickens D. Horses

D. Horses

How can foot rot in cattle be prevented? A. Remove rocks from pens B. Avoid excessive moisture C. Powdered lime in standing area D. All of the above

D. All of the above

Lamb carcasses are evaluated for muscling in the: A. Leg B. Loin C. Rack D. All of the above

D. All of the above

The factors used to place unribbed pork carcasses are: A. Fat thickness B. Muscling C. Quality D. Both A and B

D. Both A and B

Prussic acid poisoning occurs in _____ type plants. A. Cotton B. Corn C. Soybean D. Sorghum

D. Sorghum

Which of the factors are not used to evaluate and place pork loins and hams? A. Trimness B. Muscling C. Quality D. All are used

D. all are used

Lamb carcasses should have a minimum of 0.10" of backfat to: A. reduce shrinkage B. improve appearance of retail product C. protect carcass during shipping D. all of the above

D. all of the above

Which of the following is NOT a positive muscling aspect in hams? A. deep, wide center section B. large area of exposed lean in butt face C. heavy muscled forecushion D. flat cushion and tapering heel

D. flat cushion and tapering heel

What is the area encompassing the hip and loin referred to as in market lambs?

Hindsaddle

Which fat thickness is the most important for determining cutability in lamb carcasses? A. Internal B. Intramuscular C. Intermuscular D. Subcutaneous

Intramuscular

What are the 4 lean cuts of lamb?

Leg,Loin, Rack, Shoulder

Name one way to treat a bloated animal

Make a 1" incision on the left side of the animal with a knife

Ideal color in lamb carcasses is:

Pinkish-Red

Flank streakings in lamb carcasses is a combination of both ___ flank streakings and secondary flank streakings.

Primary

The ideal pork quality color is:

Reddish-pink

In goat carcasses, which selection has the lowest muscle to bone ratio?

Selection 3

A rancher whose herd has been diagnosed with Trichomoniasis should do what with their bull(s)?

Slaughter