Pork Quality

Question 1

Official pork quality is based on five things:

Answer 1

Firmness, texture, marbling, color and pH

Question 2

Firmness is affected by type of _____ consumed.

Answer 2

Fat

Question 3

Examples of soft fat:

Answer 3

Peanuts or full-fat soybeans

Question 4

Examples of firm fat:

Answer 4

Low-fat grain with saturated fat

Question 5

Texture - Fine _____ preferred

Answer 5

Grain

Question 6

Coarse-textured grain indicates…

Answer 6

Older, more mature animal - LESS tender

Question 7

Color should be…

Answer 7

Medium to dark

Question 8

Color is measured on fresh loain surface with time to _____.

Answer 8

Bloom

Question 9

Color measured via _____ or _____.

Answer 9

Minolta or Hunter Spectrophotometer

Question 10

Color: Want _____ to _____ (3-4)

Answer 10

Reddish pink to dark reddish pink

Question 11

Ultimate pH: _____ post-slaughter

Answer 11

24-h

Question 12

Low muscle acidity at least _____.

Answer 12

5.6

Question 13

Higher pH =

Answer 13

Lower drip loss

Question 14

Drip loss means (3):

Answer 14

Darker color, more firmness, increased tenderness

Question 15

Ability to retain water

Answer 15

Water holding capacity

Question 16

Water holding capacity makes _____ easier, looks more _____, palatability, ability to input _____.

Answer 16

Cooking, appealing, flavors

Question 17

Ideal _____ weight loss 24-h post-harvest.

Answer 17

0.5%

Question 18

Marbling or IM Fat is considered the

Answer 18

Fat/lipid content withing muscle

Question 19

Marbling =

Answer 19

Increased juiciness and flavor

Question 20

_____ IMF minimum

Answer 20

2%

Question 21

Genetics: Emphasis on leanness results in _____.

Answer 21

Lower quality pork

Question 22

Name the breeds that are very lean, but low quality:

Answer 22

Hampshire
Danbred
Newsham

Question 23

Name the breeds that are fatter, but higher quality:

Answer 23

Berkshire

Duroc

Question 24

PSE stands for

Answer 24

Pale
soft
exudative (a lot of water escaping it)

Question 25

PSE has an undesirable appearance and _____ excessively.

Answer 25

Shrinks

Question 26

PSE is _____.

Answer 26

Stress-related

Question 27

PSS is _____ related.

Answer 27

Genetically

Question 28

DFD stands for

Answer 28

Dark purplish red
Firm
Dry

Question 29

DFD has a firm, _____ surface and _____.

Answer 29

Sticky; High water-holding capacity

Question 30

Nutrition: Feeding ad lib increases:

Answer 30

IMF %
Tenderness
Juiciness
Growth rate

Question 31

Limit feeding decreases:

Answer 31

Quality

Question 32

Protein deficient diet is not _____ and usually has _____.

Answer 32

Not economical and usually has increased IMF%

Question 33

Paylean _____ meat quality.

Answer 33

Decrease

Question 34

RFN stands for

Answer 34

Red
Firm
Non-exudative

Question 35

_____ shipment is best

Answer 35

Early morning (cooler, less stress)

Question 36

Slaughter: Withdraw feed ____

Answer 36

12 hours before

Question 37

Empty stomach slaughter benefits

Answer 37

• Lower chance of gut puncture and carcass contamination
• Lower muscle glycogen, higher pH
• Higher yield

Question 38

Mostly commonly used vitamin and mineral

Answer 38

Vitamin E and Selenium

Question 39

Vitamin E and Selenium will _____, affect _____ and _____.

Answer 39

Will decrease oxidation of meat, affect color, and increase water holding capacity

Question 40

Vitamin D (3):

Answer 40

Improves beef tenderness, increases color and decreases drip loss

Question 41

Mg aspartate or Mg chloride should be fed _____ before slaughter. Increases:

Answer 41

5 days before

Increases water holding capacity

Question 42

Sodium oxcolate (2):

Answer 42

Slows pH drop and increases water holding capacity

Question 43

Sodium bicarbonate (3):

Answer 43

• Shift acid/base balance
• Increases color
• Increases water holding capacity