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Swine Production > Topic 9: Pork (last topic before Midterm) > Flashcards

Topic 9: Pork (last topic before Midterm) Flashcards

1
Q

How do you process the pig for wholesale cuts and what are the 5?

A

Split down the back

Picnic
Blade
Loin
Ham
Side

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2
Q

Blade percent

A

8

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3
Q

Loin percent

A

18

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4
Q

Picnic percent

A

9

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5
Q

Side percent

A

19

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6
Q

Ham percent

A

24

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7
Q

What cuts come from the side

A

Slab and sliced bacon
Spareribs

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8
Q

What cuts come from the ham

A

Center slice (more expensive than shank)
Ham shank
Rump

50% of whole carcass

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9
Q

Why is the ham cut more expensive

A

it takes more to process it so it costs more money

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10
Q

Picnic cuts

A

Whole picnic
Arm roast

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11
Q

Boston butt/blade shoulder cuts

A

Whole blade (butt)
Blade Steak

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12
Q

Loin cuts

A

Pork loin
Whole pork loin

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13
Q

Loin rib cuts

A

rib roast
back ribs
rib chops

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14
Q

Loin loin cuts

A

center roast
top loin chop
loin chop

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15
Q

loin sirloin cuts

A

sirloin roast
sirloin chops

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16
Q

Composition of pork is

A

60% water
30% protein
9% fat
1% ash
212 calories

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17
Q

Why is pork softer than beef and lamb

A

higher unsaturated fat

18
Q

what vitamins is pork high in

A

B1 (thiamin)
B2 (riboflavin)
B3 (Niacin)
B12 (cobalamin)

low in fat-solubles

19
Q

How to cook pork

A

300-350 F

slow cooking retains moisture and causes less shrinkage

not rare

medium done is 160F

well done is 170F

20
Q

Dry heat cooking
cuts and method

A

tender cuts, little connective tissue

roast, broil, grill

21
Q

moist heat cooking

A

less tender cuts and more tissue

moisture will soften the meat and increase tenderness

braise, stew

22
Q

Frying

A

thin and tender

pan fry = fat added during cooking

deep fat frying= coated and immersed in fat

23
Q

Microwave

A

don’t cook bacon

reheat

cooking cured pork products

24
Q

Salt curing

A

preservative

increases palatability

solubilizes myosin

25
Q

Sugar curing

A

sucrose, fructose, dextrose

balances harshness from salt

enhances flavor

lowers pH

26
Q

Nitrate curing

A

sodium nitrite or nitrate
or potassium mitrate

Prevents c. botulinum from forming

pink color

prevents meat going rancid

27
Q

Smoking curing

A

smoked flavor

obtained with a liquid or synthetic smoke

28
Q

Phosphate

A

PO4

increases water binding capacity of meat and increases yield by 10%

enhances moisture

29
Q

Market classes

A

hogs/pigs

use selection

sex

weight

30
Q

US no 1 lean cut percent

A

> 60.4

31
Q

US no 4 % lean

A

<54.4

32
Q

When was the meat inspection act passed and what was it part of?

A

1906

USDA

33
Q

Wholesome meat act- when and why?

A

1967

responsibility of each state that states must maintain federal minimums

34
Q

APHIS means?

What is it?

A

Animal and Plant Health Inspection Service

eliminates diseased meat from food supply
enforces sanitary prep
pre and post mortem inspection
vet or professional inspector

35
Q

Dressing percent is

A

hot carcass weight/live weight

Hogs avg 70%

36
Q

Desirable pork qualities

A

firm
texture
marbling
color
muscling: fat

repeatability/consistency
safety

37
Q

Pork palatability: PSE

A

Pale, soft, exudative

Detracts from appearance
decreases marketability
accelerated rate of post mortem glycolysis =low muscle pH

38
Q

Pork palatability: DFD

A

Dark, firm, dry

detracts from appearance
decreases marketbility

39
Q

Boar taint/odor

A

skatole produced by intestinal microbial breakdown of tryptophan

5 alpha androstenone
testosterone derivative

40
Q

Rendement-Napole

A

RN-gene
predominant in hampshire breeds
decreases water holding capacity of meat

Swine Production (9 decks)

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