lab 7: muscles

Question 1

quality grade

Answer 1

• predicts palatability
• tenderness, juiciness, flavor
• marbling & maturity

Question 2

yield grade

Answer 2

• yield of boneless retail cut
• muscling
• round, loin, rib, & chuck

Question 3

subcutaneous fat

Answer 3

underneath skin, external/outside fat, back fat, bark

Question 4

intermuscular fat

Answer 4

stem fat

fat between muscles

Question 5

KPH fat

Answer 5

kidney, pelvic, heart fat

internal fat

Question 6

intramuscular fat

Answer 6

• marbling
• inside the muscle
• develops in perimysium

Question 7

4 types of fat deposits

Answer 7

1. subcutaneous
2. intermuscular
3. KPH
4. intramuscular

Question 8

beef carcass grading

Answer 8

1. quality grade
2. yield grade

Question 9

PSE condition

Answer 9

pale, soft, exudate condition where porcine meat is pale of color, lacks firmess, & has fluid dripping from the surface because of Porcine Stress Syndrom (PSS) or preslaughter stress