Meat And Other Things

Question 1

Pale pinkish gray, very soft and exudative. Undesirable appearance and excessive shrinkage

Answer 1

PSE

Question 2

Reddish pink, firm and Non-exudative. This ideal quality has desirable color, firmness and water holding capacity

Answer 2

RFN

Question 3

Dark purplish red, very Firm and Dry. Firm and sticky surface, high water-holding capacity

Answer 3

DFD

Question 4

Lamb quality grading

Answer 4

Prime
Choice
Good
Utility
Cull

Question 5

Average lamb carcass values

Answer 5

.25 inches fat
2.5 square in loineye
60-70 lbs

Question 6

Average beef carcass values

Answer 6

800 pounds
0.5 inches fat
13.5 square inch REA
2.5% KPH
= 3 yield grade

Question 7

Beef quality grades

Answer 7

Prime
Choice
Select

Question 8

Average Pork carcass values

Answer 8

54% lean
.7 inches Backfat
6.6 sq inch LEA
200 lb carcass

Question 9

Common factors used to calculate % lean in swine

Answer 9

Fat thickness
Loineye depth or area
Carcass weight

Question 10

Separation of whole sale cuts from valuable to less valuable beef

Answer 10

Rob/loin > round > chuck

Question 11

Separation of wholesale cuts from valuable to less valuable in Pork

Answer 11

Loin > ham > Boston butt/picnic

Question 12

Separation of wholesale cuts from valuable to less valuable in lamb

Answer 12

Rib/loin > Leg > shoulder