AGR 2350 Study Guide - Midterm Guide: Palatability, Omasum, Abomasum

• School: University of Guelph
• Department: Agriculture
• Course: AGR 2350
• Professor: Martin Osborne

Document Summary

What are the major issues in the beef industry and why? (6: too many producers too many producers with their own idea of management and idea of best beef breed (too many breeds, consistency meat palatability and quality differs from one meat product to the next, environmental impacts (i. e. , ghg emissions, more documentation needed to track animals, transition from generation to generation, diseases e. g. bse, food safety e. g. e. coli, meat contamination that could cause disease in people, marketing products to ensure a market. What are the drivers of meat consumption in ontario? (4) and what is the real driver? (4: real driver is price, health and nutrition, food safety, palatability, consumer friendly. What are some components of milk that the research community is investigating for human health benefits? (5: probiotics, special proteins, beneficial fatty acids, calcium, fortification with other nutrients and vitamins i. e. , vitamin d and omega 3s.