Value determination

Question 1

Clarification

Answer 1

Inspection (mandatory and for export)- can’t sell meat products or international trade (FSIS meat and poultry) can do direct marketing without USDA inspection
Retail exemption

Less meat in a product is inspected by FDA. promote and market and help producers gain value for their product

USDA prime (agricultural marketing service does meat and veggies)-

Question 2

USDA-AMS

Answer 2

meat grading and certification(certified angus beef) branch, yield grades (prediction of cutability) quality grades (prediction of eating quality)

Question 3

AMS is paid by who?

Answer 3

voluntary, fee for use service

Question 4

FSIS is paid by who?

Answer 4

taxes, a mandatory process for wholesalers of meat, funded by taxpayer revenue, 8,600 inspectors

Question 5

AMS services

Answer 5

quality grades, yields grades, program certification, purchasing programs(school lunch, military), audit review and compliance, market news, enforcement (ORGANIC RULES, PACKERS)

Question 6

USDA yield grades for lambs

Answer 6

(AFT*10)+0.4=YG *we want to know how fat it is. predicting carcass cutability, adjusted fat thickness

Question 7

Quality Grades for lambs

Answer 7

grades of youthful carcasses
- prime, choice, good, utility
Grades of mature carcasses
- choice, good, utility, cull

(less variability in grading systems has been seen as an issue)

Question 8

Cutability

Answer 8

percentage saleable trimmed cuts, dependent on species it will be boneless like beef

Question 9

Maturity of lambs

Answer 9

dependent on their break joint. the cartilage and long bone fuses. The growth plate is fused

Question 10

What is flank streaking?

Answer 10

fatter, the more flavor, the higher the grade

Question 11

VSS 2000 by e+v technology

Answer 11

camera grading, prediction of cutability. more accurate

Question 12

Lamb’s market value

Answer 12

only driver is fat for their carcass value. their amount of pounds

Question 13

USDA grades for pigs

Answer 13

NO 1 (60.4% fat free lean and over)
,2
,3
,4
(4.0 *fat - muscle score)
not used much at all anymore

Question 14

Determining pork carcass cutability (% fat free lean)

Answer 14

ruler, fat o meater, ultrasound, ribbed carcass(terrible to do this only to do judging contest)

Question 15

Pork is driven by

Answer 15

negotiated base price, market price

Question 16

Significance Fat quality IV levels

Answer 16

negative impact on meat quality: soft, customer complaints high

Question 17

Measured by iodine value(IV)

Answer 17

this iodine value tells us unsaturated fats. High unsaturated fatty acids would induce a high IV level which is soft fat.
low unsaturated fatty is low IV which induces firm fat

Question 18

Acceptable levels of IV

Answer 18

less than 74 IV=acceptable
74-76 IV: