Survey of the Animal Industry: Unit 4

on average, US consumers spend ____% of expenditures on food

animal food sources represent __ of all food expenditures

globally __ of food produced is wasted

Quality
Safety
Preservation
Distribution
Value

true/false: beef and buffalo are the number 1 meat consumed globally

of all the meat types, _______ has been increasing by the greatest amount

additional amino acids required by infants

true/false: food of animal origins is usually a good source of B vitamins and fat soluble vitamins (A, D, E)

meat is a good source of i___, z___, and m_________

true/false: omega-6 fats have more benefits than omega-3

includes alpha-linolenic
Number of health benefits (heart, brain, anti-inflammatory)
fish oils are high in this

includes Linoleic, linolenic

omega-3 and omega-6 are __________________ fats

Mostly oleic
Neutral with consideration to coronary heart disease
Less likely than polyunsaturated to become oxidized

increased consumption of these is considered to contribute to an increase in apolipoprotein B, which can be atherogenic (cholesterol plaques in arteries)

Stearic acid is neutral

Shorter chain saturated fatty acids worse

cattle have a _______ dressing percent compared to swine

the most commonly seem USDA beef grade is _______

true/false: the amount of prime beef produced has decreased since 2020

a lower yield grade indicates a ________ dressing percent

the most common beef yield grade is __

contamination from __________ includes:
Salmonella
Campylobacter
Shiga toxin E. coli (STECS)

contamination from ______________ includes:
Clostridium botulinum
Listeria monocytogenes

contamination from _________ includes:
Staphylococcus aureus
Norovirus

pH is a major factor in meat ________

important _____ _______ traits include:
Color
Water holding capacity
Tenderness
Texture
Flavor
Juiciness