USDA Meat and Animal Research Center

Froggy Jumps

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Vocab for learning about USA Meat and Animal Research Center

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À propos de Froggy Jumps

biology

hs4

advanced animal science

Âge recommandé: 17 ans

163 fois fait

Créé par

Billie Jean Warta

United States

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TaNiyah

20 Octobre 2022

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Froggy Jumps USDA Meat and Animal Research CenterVersion en ligne Vocab for learning about USA Meat and Animal Research Center par Billie Jean Warta 1 Hooved animals which digest food by eating and chewing cud are know as a ruminants b silage c genomics 2 What is the stuff that returned to the mouth from the stomach of ruminants for more chewing after it has been digest partly a silage b cud c farrowing 3 Animals, hooved, which digest food in 2 processes: eating and chewing cud.... cows, goats, giraffes, and bovines more than 60 different species a silage b cud c ruminant 4 research agency that is in-house (under in direction) for US department of Agriculture a gricultural Research Service (ARS) b Roman L. Hruska U.S. Meat Animal Research Center c US Department of Agriculture 5 Directions for solving hypothesis and experimental guidelines a yield grade b confinement production c scientific method 6 high-moisture animal feed made of hays harvested while green that is fermented a Silage b Cud c Ruminant 7 Analyzing, mapping and sequencing genomes a Genomes b Genomics c Batch Farrowing 8 Entire set of DNA instructions found in a cell (genetic makeup of an organism) a Genomes b Genomics c Batch Farrowing 9 When birthing of animals are synchronized in a group to happen at the same time a Genomes b Genomics c Batch Farrowing 10 When collected sperm is inserted into female organism's cervix, fallopian tubes or uterus a Artificial Insemination b In vitro fertilization c Fragmentation 11 Successful birthing of specific number of babies that can be carried to term a Uterine Capacity b Batch Farrowing c Birthrate 12 ratio between number of live-born births in a year or other specified period of time and the average population of that same time for that organism a Uterine Capacity b Batch Farrowing c Birthrate 13 Bacteria which causes health concern for food industry; Lives in Large intestine of animals; contracted through contaminated food or animal hides a Clostridium tetani b Salmonella typhimurium c Escherichia coli or E. Coli 14 Prior to processing, the time spent at a production facility for an animal before being taken to slaughter facility a Pre-harvest b Post-harvest c Mid-harvest 15 Time period that occurs after animal has left a production facility and has is being transported to the slaughter house for processing a Pre-harvest b Post-harvest c Mid-harvest 16 Process of taking a rib eye cut directly form the whole carcass of an animal a Yield Grade b Marbling c Ribbing 17 While flecks of intramuscular fat in each cut of meat. Adds flavor and can be one indicator of how good and tender the meat is a Yield Grade b Marbling c Ribbing 18 Also known as cutability; estimate of % retail yield of the four primal cuts of red meat available when compared to amount of bone and fat of the animal a Yield Grade b Marbling c Ribbing 19 livestock is kept in pens or barns; fed and then aide when giving birth a pasture-based management b confinement production c post production 20 livestock are kept out in pasture and graze from pasture; no aid is given when giving birth a pasture-based management b confinement production c post production

Froggy Jumps

USDA Meat and Animal Research CenterVersion en ligne

Vocab for learning about USA Meat and Animal Research Center

par Billie Jean Warta

Hooved animals which digest food by eating and chewing cud are know as

ruminants

silage

genomics

What is the stuff that returned to the mouth from the stomach of ruminants for more chewing after it has been digest partly

silage

cud

farrowing

Animals, hooved, which digest food in 2 processes: eating and chewing cud.... cows, goats, giraffes, and bovines more than 60 different species

silage

cud

ruminant

research agency that is in-house (under in direction) for US department of Agriculture

gricultural Research Service (ARS)

Roman L. Hruska U.S. Meat Animal Research Center

US Department of Agriculture

Directions for solving hypothesis and experimental guidelines

yield grade

confinement production

scientific method

high-moisture animal feed made of hays harvested while green that is fermented

Silage

Cud

Ruminant

Analyzing, mapping and sequencing genomes

Genomes

Genomics

Batch Farrowing

Entire set of DNA instructions found in a cell (genetic makeup of an organism)

Genomes

Genomics

Batch Farrowing

When birthing of animals are synchronized in a group to happen at the same time

Genomes

Genomics

Batch Farrowing

When collected sperm is inserted into female organism's cervix, fallopian tubes or uterus

Artificial Insemination

In vitro fertilization

Fragmentation

Successful birthing of specific number of babies that can be carried to term

Uterine Capacity

Batch Farrowing

Birthrate

ratio between number of live-born births in a year or other specified period of time and the average population of that same time for that organism

Uterine Capacity

Batch Farrowing

Birthrate

Bacteria which causes health concern for food industry; Lives in Large intestine of animals; contracted through contaminated food or animal hides

Clostridium tetani

Salmonella typhimurium

Escherichia coli or E. Coli

Prior to processing, the time spent at a production facility for an animal before being taken to slaughter facility

Pre-harvest

Post-harvest

Mid-harvest

Time period that occurs after animal has left a production facility and has is being transported to the slaughter house for processing

Pre-harvest

Post-harvest

Mid-harvest

Process of taking a rib eye cut directly form the whole carcass of an animal

Yield Grade

Marbling

Ribbing

While flecks of intramuscular fat in each cut of meat. Adds flavor and can be one indicator of how good and tender the meat is

Yield Grade

Marbling

Ribbing

Also known as cutability; estimate of % retail yield of the four primal cuts of red meat available when compared to amount of bone and fat of the animal

Yield Grade

Marbling

Ribbing

livestock is kept in pens or barns; fed and then aide when giving birth

pasture-based management

confinement production

post production

livestock are kept out in pasture and graze from pasture; no aid is given when giving birth

pasture-based management

confinement production

post production

USDA Meat and Animal Research Center

Froggy Jumps

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Froggy Jumps

USDA Meat and Animal Research CenterVersion en ligne

par Billie Jean Warta

Hooved animals which digest food by eating and chewing cud are know as

What is the stuff that returned to the mouth from the stomach of ruminants for more chewing after it has been digest partly

Animals, hooved, which digest food in 2 processes: eating and chewing cud.... cows, goats, giraffes, and bovines more than 60 different species

research agency that is in-house (under in direction) for US department of Agriculture

Directions for solving hypothesis and experimental guidelines

high-moisture animal feed made of hays harvested while green that is fermented

Analyzing, mapping and sequencing genomes

Entire set of DNA instructions found in a cell (genetic makeup of an organism)

When birthing of animals are synchronized in a group to happen at the same time

When collected sperm is inserted into female organism's cervix, fallopian tubes or uterus

Successful birthing of specific number of babies that can be carried to term

ratio between number of live-born births in a year or other specified period of time and the average population of that same time for that organism

Bacteria which causes health concern for food industry; Lives in Large intestine of animals; contracted through contaminated food or animal hides

Prior to processing, the time spent at a production facility for an animal before being taken to slaughter facility

Time period that occurs after animal has left a production facility and has is being transported to the slaughter house for processing

Process of taking a rib eye cut directly form the whole carcass of an animal

While flecks of intramuscular fat in each cut of meat. Adds flavor and can be one indicator of how good and tender the meat is

Also known as cutability; estimate of % retail yield of the four primal cuts of red meat available when compared to amount of bone and fat of the animal

livestock is kept in pens or barns; fed and then aide when giving birth

livestock are kept out in pasture and graze from pasture; no aid is given when giving birth