Week One An_Sci 2114/F_S 2114
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This 1 page Class Notes was uploaded by Rebecca June Schleicher on Monday August 31, 2015. The Class Notes belongs to An_Sci 2114/F_S 2114 at University of Missouri - Columbia taught by Bryon Wiegand in Fall 2015. Since its upload, it has received 37 views. For similar materials see Live Animal and Meat Evaluation in Animal Science and Zoology at University of Missouri - Columbia.
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Date Created: 08/31/15
Animal Science 2114Week One Yield Grade Nonfat yield Percentage of muscle from carcass that is edible Yield is important antifatean Quality Grade A factors related to the eating experience Marbling tenderness color juiciness etc Average Quality and Yield for cattle choice minus yield grade 3 easiest Moving past that you get deductions or premiums Standard quality today Standard 30100Ibs What we ght today Yield grade 5 Feeding heavier due to slim margin Steers have dressing percentages of 6165 Subcutaneous Fat Fat on the outside Usually trim off Detrimental to yield Animals fat from distal ends Goats get fat over shoulder ank and crotch region Intermuscular seam fat Fat residing between muscles Usually trim off Detrimental to yield Intramuscular fat marbling Lambs feather ank fat White ames of fat coming through muscle Goat meat Hispanic and Muslim cultures Fastest growing red meat industry Texture of meat is equal to beef Yellow fat forage based diet Pigs are measured between 10th11th ribs Animal Dressing Percentag e Goats 50 Lambs 55 Steers 65 Pigs 75 Note The older the animal the lower the dressing percentage
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