Question

1 multiple choice 1 point
which factor has the greatest effect on meat tenderness?
animal color
animal age
breed popularity
hair length
2 multiple choice 1 point
which usda meat quality grade is based primarily on marbling?
select
standard
utility
prime

Explanation:

Question 1

To determine the factor with the greatest effect on meat tenderness, we analyze each option:

• Animal color: Irrelevant to meat tenderness as color doesn't affect muscle or connective tissue structure.
• Animal age: As animals age, muscle fibers and connective tissue change (e.g., older animals have tougher connective tissue), so age strongly impacts tenderness.
• Breed popularity: Popularity of a breed doesn't relate to the physical properties of meat that determine tenderness.
• Hair length: Hair is external and has no direct effect on meat tenderness.

USDA meat quality grades are evaluated based on factors like marbling (intramuscular fat), maturity, etc.

• Select: Has less marbling than higher grades.
• Standard: Also has relatively less marbling.
• Utility: Is a lower - grade (more for processed meats) and not focused on marbling for quality in the same way.
• Prime: Is the highest USDA quality grade and is primarily based on a high level of marbling, along with other factors like maturity.

Answer:

B. Animal age

Question 2