Pork Quality Flashcards
Official pork quality is based on five things:
Firmness, texture, marbling, color and pH
Firmness is affected by type of _____ consumed.
Fat
Examples of soft fat:
Peanuts or full-fat soybeans
Examples of firm fat:
Low-fat grain with saturated fat
Texture - Fine _____ preferred
Grain
Coarse-textured grain indicates…
Older, more mature animal - LESS tender
Color should be…
Medium to dark
Color is measured on fresh loain surface with time to _____.
Bloom
Color measured via _____ or _____.
Minolta or Hunter Spectrophotometer
Color: Want _____ to _____ (3-4)
Reddish pink to dark reddish pink
Ultimate pH: _____ post-slaughter
24-h
Low muscle acidity at least _____.
5.6
Higher pH =
Lower drip loss
Drip loss means (3):
Darker color, more firmness, increased tenderness
Ability to retain water
Water holding capacity
Water holding capacity makes _____ easier, looks more _____, palatability, ability to input _____.
Cooking, appealing, flavors
Ideal _____ weight loss 24-h post-harvest.
0.5%
Marbling or IM Fat is considered the
Fat/lipid content withing muscle
Marbling =
Increased juiciness and flavor
_____ IMF minimum
2%
Genetics: Emphasis on leanness results in _____.
Lower quality pork
Name the breeds that are very lean, but low quality:
Hampshire
Danbred
Newsham
Name the breeds that are fatter, but higher quality:
Berkshire
Duroc
PSE stands for
Pale
soft
exudative (a lot of water escaping it)
PSE has an undesirable appearance and _____ excessively.
Shrinks
PSE is _____.
Stress-related
PSS is _____ related.
Genetically
DFD stands for
Dark purplish red
Firm
Dry
DFD has a firm, _____ surface and _____.
Sticky; High water-holding capacity
Nutrition: Feeding ad lib increases:
IMF %
Tenderness
Juiciness
Growth rate
Limit feeding decreases:
Quality
Protein deficient diet is not _____ and usually has _____.
Not economical and usually has increased IMF%
Paylean _____ meat quality.
Decrease
RFN stands for
Red
Firm
Non-exudative
_____ shipment is best
Early morning (cooler, less stress)
Slaughter: Withdraw feed ____
12 hours before
Empty stomach slaughter benefits
- Lower chance of gut puncture and carcass contamination
- Lower muscle glycogen, higher pH
- Higher yield
Mostly commonly used vitamin and mineral
Vitamin E and Selenium
Vitamin E and Selenium will _____, affect _____ and _____.
Will decrease oxidation of meat, affect color, and increase water holding capacity
Vitamin D (3):
Improves beef tenderness, increases color and decreases drip loss
Mg aspartate or Mg chloride should be fed _____ before slaughter. Increases:
5 days before
Increases water holding capacity
Sodium oxcolate (2):
Slows pH drop and increases water holding capacity
Sodium bicarbonate (3):
- Shift acid/base balance
- Increases color
- Increases water holding capacity
