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Just Answer the questionsno reference - Admission/Application Essay Example

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They can appear as fat or white parts of lean meat. The flecks of fat resemble the pattern. This is in rhyme to the shape of lean meat. Marbling adds flavor to the meat. The flecks of meat tend to…
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Food production What is marbling and what does it provide to meat? Marbling refers to the streaks of fat that can be found in the lean part of meat. They can appear as fat or white parts of lean meat. The flecks of fat resemble the pattern. This is in rhyme to the shape of lean meat. Marbling adds flavor to the meat. The flecks of meat tend to add the taste and flavor to the meat as the quality a meat cut is judged by its marbling content.
Name two aspects of the tour you learned or found interesting
From the tour, I learned that the quality of meat may be defined by its cut. In addition, handling of meat before its vending depicts its quality as delivered to the consumer. I also realized that the selection of the source of meat may also depict the quality of meat. For instance, the health of an animal determines the level of quality of meat.
What are the four ‘young’ grades (of beef) that can be determined when quality grading?
The four young grades of beef that determine quality grading are color, firmness, texture and maturity. In regards to color, white is preferred to white. Meat should also be firm and tender in texture. This is preferred for both the flavor and the ease to cut and prepare. The maturity of the carcass determines the flavor and the texture of the meat.
What two factors are used to determine the quality grade of a beef carcass?
Two factors that are used to determine the quality grade of a beef carcass are maturity and marbling. Marbling provides flavor to the meat as well and make meat ore succulent. Marbling is determined on the rib-eye muscle. Uniform and fine dispersion of marlin is preferred in a cut.
There are four factors used when estimating the yield grade of a beef carcass. Name these 
four factors
Four factors used when estimating the yield grade of a beef carcass are the hot carcass weight, rib-eye area, the 13th rib fat thickness and the percent kidney, heart fat and pelvic.
Why do we consumer animal products?
The topic on why we should consumer animal products interests me most. It is required from human beings to consumer foods that may provide a balanced diet and required nutrients to the body. Meat is the main source of diet in the human body. It is medical advised to consume at least one type of meat. Meat is the main product of animal products. Apart from meat, milk and its products are also obtained from animals. These two types of food are hugely consumed and depended upon for nutrients. For this reason, one may point out that animal products provide a compulsory requirement in the human diet.
Meat such as pork, beef, poultry, lamb or fish provides a variety of nutrient in the body. They are the main source of Vitamin B, Vitamin E, magnesium, zinc and iron. These nutrients are required in the development of bones in the body as well as increase the blood count. In addition, meat contains proteins. Proteins build the body as they are required for bone, skin, and cartilage and muscle development. Seafood also provides omega 3 fatty acids. This cannot be manufactured by the human body. However, they are required in the body. Milk and dairy products provide calcium magnesium and potassium in the body. The same can be provided by eggs. Eggs also provide protein for the body.
From the information provided, one may point out that the human body relies significantly on the nutrients provided by animal products. In addition, nutrients provided by animal products are compulsory for the development of the human body. Read More
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