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ASC 408G: Swine > EXAM 3: Harvesting/Meat Quality > Flashcards

EXAM 3: Harvesting/Meat Quality Flashcards

1
Q

swine carcasses are broken down into 5 wholesale cuts:

A
  1. Boston butt/shoulder
  2. picnic shoulder
  3. loin (2nd biggest)
  4. ham (biggest)
  5. belly/side
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2
Q

What is included in the miscellaneous section of cuts

A

jowl
feet
tail
hocks
ears

~32 pounds

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3
Q

as the swine industry shifted to focusing on ___________, ____________hogs the quality of pork began to suffer

A

meatier
leaner

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4
Q

The color of meat changes overtime as _______________ then ultimately becomes ____________ to brown or gray

A

Pigments bind oxygen
oxidized

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5
Q

other than pigment binding to oxygen, what else can cause color change

A

microbial growth
cooking
exposure to various ingredients
fiber type
red vs white muscles cells

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6
Q

type 1 muscle

A

red
slow twitch muscle fibers
aerobic
higher myoglobin content

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7
Q

type 2 muscle

A

white
fast twitch
low myoglobin content

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8
Q

The apparent color is affected by the

A

amount of water in or on fresh meat

proteins in meat with low pH DO NOT bind water very tightly

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9
Q

what is “free water”

A

in tissues reflects light in many directions making the meat appear very light compared to high pH in meat in which water is more tightly bound

**effects tenderness and flavor

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10
Q

ideal pork color is

A

3-5 (reddish pink to purplish red)

**measure on the loin with time to bloom

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11
Q

ideal pH of pork carcass is

A

5.6-5.9

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12
Q

what are the two main issues found in pork regarding color

A

too pale
extremely dark

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13
Q

what is wrong with pale pork

A

lower in pH (below 5.6)

loses its ability to maintain shape compared to pork, is reddish pink in color

accumulates too much fluid
poor yielding
lacks palatability

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14
Q

What is wrong with dark pork

A

higher in pH (above 5.9)

reduced shelf life compared to pork that is reddish in color
increased risk of off-flavors

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15
Q

Firmness includes what 3 qualities

A

surface texture
feel
appearance

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16
Q

The addition of _______________ can cause a decrease in firmness

A

highly unsaturated fats

ex: canola, soybean, corn, and sunflower oil

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17
Q

feeding high levels of ______________ grains can decrease firmness

A

DDGS

18
Q

How is firmness assessed

A

3 point scale

1= soft – cut surfaces distort easily and are visibly soft

2= firm–cut surfaces tend to hold their shape

3= very firm– cut surfaces tend to be very smooth with no distortion of shape

19
Q

wetness

A

the appearance of free water on the pork surface

assessed using a 3 point scale

20
Q

3-point scale of wetness

A

1= exudative– excessive fluid pooling on cut surfaces or in packages

2=moist– cut surfaces appear moist, with little or no free water

3=dry–cut surfaces exhibit no evidence of water

21
Q

marbling

A

intermingling of fat within the lean

intramuscular fat (marbling)
** some breeds and lines produce more highly marbled lean

Increase IM fat from less than 1.5% to 3.5%

Increase flavor and juiciness

22
Q

water holding capacity issues are the result of certain____________ and types of ___________

A

genetics

pre and post-handling of swine carcasses

23
Q

T/F greater pH leads to more water holding capacity

A

TRUE

24
Q

T/F Lower pH causes greater water loss

A

TRUE

25
Q

PSE pork

A

pale soft exudative pork

Characterized by very soft, pale pinkish-gray color, exudative, undesirable appearance that shrinks excessively

26
Q

DFD pork

A

dark firm dry pork

very firm, dark purplish-red color, which is very dry with a firm sticky surface and high water holding capacity

27
Q

T/F truck drivers enter swine barns to help with loading pigs

A

false

28
Q

what two things can be used to encourage pigs to move (low stress)

A

rattles
sort boards

29
Q

pigs should be moved in _______ groups

A

small

30
Q

what type of flooring should be used in unloading area of packing plants

A

non- slip

31
Q

Why are ear tags not used to identify pigs for farms of origin at packing plants

A

they get ripped off by de-hairing machine

32
Q

T/F holding pens in slaughter plants have to have water

A

True

33
Q

Pigs should rest for a minimum of ____ hours before being slaughtered. This helps reduce ________

A

1 hour (prefer 2-4)

PSE

34
Q

during the last ______ minutes before slaughter it is critical that pigs remain clam to ensure good pork quality

A

5 minutes

35
Q

T/F by law pigs must be stunned before slaughter

A

True

36
Q

with electrical stunning, electricity passes through the _________ and __________ stopping the heart

A

brain and heart

37
Q

what causes grand mal seziures

A

electrical stuning

38
Q

internal checks make sure the pigs are dead, what are they looking for

A

eye reflexes
breathing
signs of no movement

39
Q

scalding tanks ___________ the fair bristles

A

softens

40
Q

Singing the pigs removes leftover _______ and as added bonus kills ____________ that are on the pig

A

hair
germs/pathogens

41
Q

pigs remain in the chilling cooler for ____________ hours before fabrication

A

24-48

42
Q

T/F hard hats are required in all packing plants

A

TRUE

ASC 408G: Swine (37 decks)

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