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animal products > Pork Carcass Grading > Flashcards

Pork Carcass Grading Flashcards

1
Q

What are the different ways quality can mean

A

Tenderness, lean(% muscle), nutritional value, flavor & juices, visual appearance, wholesomeness

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2
Q

What is a common term used to describe pork quality

A

Functionality

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3
Q

What is functionality

A

factors that affect consumer acceptance or demand for pork and pork products

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4
Q

What are Fresh Pork Quality Indicators

A

Color, tenderness, taste, pH, water holding capacity, intramuscular fat/marbling, firmness/wetness

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5
Q

What is color dependent on?

A

the ratio of red to white muscle cells in a muscle

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6
Q

Factors of type 1 meat

A
  • red
  • Slow twitch
  • Aerobic
  • Higher myoglobin content
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7
Q

Factors of type 2 meat

A
  • White
  • Fast twitch
  • Anaerobic
  • Lower myoglobin content
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8
Q

What makes meat red

A

Myogoblin

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9
Q

Pork Color definition

A

Consumer perception at point of purchase

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10
Q

What determines Industry standards of pork

A

National Pork Board

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11
Q

What assessment is used in Industry standards

A

Subjective

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12
Q

What scoring system is used in Industry standards

A

Standard 1-6 (1 being worst)

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13
Q

What is the preferred aspects of meat at purchase

A

Initial indicator of wholesomeness
Uniformity within package

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14
Q

What results in Pork that is very pale (score of 1)

A

diminished eating quality

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15
Q

What could determine diminished eating quality

A

lower pH and a tougher product

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16
Q

What is the preferred of pork by industry standards

A

Reddish pink - purple red (score 3-5)

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17
Q

What causes abnormal pale pork

A
  • low pH
  • Inability to maintain shape
  • Surface and package fluid accumulate
  • Poor yield (excess shrink)
  • Poor overall palatability
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18
Q

What causes extremely dark pork

A
  • high pH
  • Reduction in shelf-life
  • Increased risk of off flavors
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19
Q

To some consumers what is a very desirable trait while to others it indicates too many calories

A

Marbling

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20
Q

Fat = ?

A

Flavor

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21
Q

One of the primary reasons a consumer will buy a product

A

Flavor

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22
Q

Standard industry scoring system for marbling uses what scale

A

1 - 10

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23
Q

Increments correspond to ___

A

chemical measurement of percent intramuscular fat

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24
Q

What clearly influences the quality of the eating experience

A

Pork tenderness

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25
Q

What is often found to be the most important consumer characteristic

A

Pork tenderness

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26
Q

What parts is of particular concern with whole muscle fresh products

A

Loin chops, shoulder muscles, ham muscles

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27
Q

What is related to muscle function

A

Pork tenderness

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28
Q

What is related to muscle size and dimension

A

Pork tenderness

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29
Q

What makes up Pork Firmness

A

Surface texture, feel, appearance

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30
Q

How is pork firmness addressed

A

Assessed using a three-point scale

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31
Q

What is a 1 on pork firmness three point scale

A

1 = Soft – Cut surfaces distort easily and are visibly soft

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32
Q

What is a 2 on pork firmness three point scale

A

2 = Firm – Cut surfaces tend to hold their shape

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33
Q

What is a 3 on pork firmness three point scale

A

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

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34
Q

What determines Pork Wetness

A

Appearance of free-water on the pork surface

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35
Q

How is pork wetness assessed

A

Three-point scale

36
Q

What is a 1 on pork wetness three point scale

A

1 = Exudative – Excessive fluid pooling on cut surface or in package

37
Q

What is a 2 on pork wetness three point scale

A

2 = Moist – Cut surface appear moist, with little or no free water

38
Q

What is a 3 on pork wetness three point scale

A

3 = Dry – Cut surface exhibit no evidence of free water

39
Q

What is the Muscle Composition of water

A

75%
(65-80)

40
Q

What is the Muscle Composition of Protein

A

18.5%
(16-22)

41
Q

What is the Muscle Composition of Lipid

A

3.0%
(1.5-13)

42
Q

What is the Muscle Composition of water NPN

A

1.5%

43
Q

What is the Muscle Composition of Carbohydrate

A

1.0%

44
Q

What is the Muscle Composition of Inorganic 1.0%

A

1.0%

45
Q

What does Water Holding Capacit mean

A

Ability to bind water within the muscle

46
Q

What leads to more water holding capacity

A

Greater pH

47
Q

What is ultimate pH in meat (pork)

A

Measure of the acid-base relationship of pork

48
Q

What time after harvest is ultimate pH measured

A

24 hours

49
Q

What happens with higher pH

A

Dark color, low drip loss, more firmness, increased tenderness

50
Q

What is ultimate pH valuable association with

A

Pork color, wetness, firmness, water-holding capacity, tenderness

51
Q

Poor water holding capacity and or low pH can negatively impact___

A

Appearance, palatability, value

52
Q

Poor water holding capacity and or low pH can negatively impact: Appearance feature

A

Excessive purge

53
Q

Poor water holding capacity and or low pH can negatively impact: palatability appearance

A

Dry after cooking

54
Q

Poor water holding capacity and or low pH can negatively impact: value appearance

A
  • Loss in weight
  • Discounted or discarded product
55
Q

What percentage of US production is commercial

A

90-95%

56
Q

Efficiency focus

A

Reproduction and Production

57
Q

Why is there Relatively few genetic suppliers

A
  • Standard genetic improvement principles
  • Similarities in breeds and mating systems
58
Q

Sign; % lean and intramuscular fat

A

Effect; negative unfavorable

59
Q

Sign; Backfat and intramuscular fat

A

Effect; positive unfavorable

60
Q

Sign; loin area and loin color

A

Effect; negative unfavorable

61
Q

Sign; loin area and loin firmness/wetness

A

Effect; negative unfavorable

62
Q

What Two genes currently associated with poor pork quality

A

Halothane and Napolegene

63
Q

Halothane factors

A
  • Identified from mapping the human genome
  • Rapid post mortem pH decline
  • Low ultimate pH
64
Q

Napolegene factors

A

Normal pH decline
Very low ultimate pH (acid meat)

65
Q

What breed is associated with Napolegene factors

A

Hampshire breed

66
Q

Is Napolegene a huge factor

A

not a huge factor because its been tested for and many carriers culled

67
Q

Why is Porcine stress syndrome (PSS) a problem

A
  • Pigs become stressed when excited (trucking to packing
    plant)
  • Go into respiratory arrest - death
  • More common in heavy muscled pigs
68
Q

Why is Pale soft exudative pork (PSE) a problem

A

Lacks water holding capacity
Pork may be less tenderness

69
Q

What is the appearance of Pale soft exudative pork (PSE)

A
  • Pork is pale in color
  • Appearance of packaged pork cuts is poor
70
Q

What meats predicts the % of the four, bone-in, closely trimmed Lean cuts

A

ham, loin, Boston Butt, and picnic shoulder

71
Q

USDA Pork Yield Grades
US 1 and expected yield

A

> 60.4%

72
Q

USDA Pork Yield Grades
US 2 and expected yield

A

57.4-60.3%

73
Q

USDA Pork Yield Grades
US 3 and expected yield

A

54.4-57.3%

74
Q

USDA Pork Yield Grades
US 4 and expected yield

A

<54.4%

75
Q

USDA Pork Yield Grades
US utility and expected yield

A

Unacceptable quality

76
Q

4 x last rib fat =

A

Muscle score

77
Q

Overall muscle score of USDA pork grades

A

1 - thin
2 - average
3 - thick

78
Q

Pork carcasses are frequently ribbed at the 10th rib interface to expose the loin eye muscle and backfat for what purpose

A

Educational purpose

79
Q

Pork carcasses are seldom ribbed ______ practice because of devaluation of the wholesale loin and belly

A

Commercial

80
Q

Seldom ribbed definition

A

A cut between the 10th and 11th rib to expose the loin eye muscle and 10th rib backfat

81
Q

The pork carcass grade standards are designed for used on____

A

unribbed carcasses

82
Q

US grades are currently not used by

A

Pork packing industry

83
Q

What are the standards used by the industry

A

% muscle and % fat free lean

84
Q

What does Fat-Free Lean Percentage do

A

Predicts the percentage of carcass consisting of acceptable quality lean with all fat (including marbling) removed

85
Q

Fat-Free Lean Percentage; unribbed carcass

A
  • Last rib fat
  • Hot carcass weight
86
Q

Fat-Free Lean Percentage; fat-o-meater

A
  • 10th rib fat
  • Hot carcass weight
  • Loin muscle depth
87
Q

Fat-Free Lean Percentage; ribbed carcass

A
  • 10th rib fat
  • Hot carcass weight
  • Loin muscle area

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