KEY
Worksheet
Topic # 3021
Meat Production, Grading and Tenderness
Created by: Tracey Hoffman
Source: Animal Science Biology & Technology
1. 1. 62%
2. 2. 21%
3. 3. Food Safety and Inspection Service of the Department of
Agriculture
4. 4. Quality ratings are assigned in terms of carcass characteristics
associated with palatability, such as marbling. Yield ratings classify
carcasses on the basis of proportion of usable meat to bone and fat.
5. 5. Myoglobin
6. 6. FALSE. What the animal is fed does not directly influence the
tenderness of meat. However, there may be indirect influences. For
example, beef finished on grain tend to reach slaughter weight sooner
and is more tender because it has been slaughtered at a younger, more
tender age.
7. 7. Heritability or genetics
8. 8. Aging
9. 9. Salt
10. 10. TRUE