ANSC 2301 Exam 1 Questions and
Answers
The normal range for pH measured 24 hours post-mortem in pork is _____ to _____ -
Correct Answers -5.4 to 5.5
List the three factors that influence the value of pork carcasses. - Correct Answers -
Carcass Weight, Quality (color, firmness, WHC, %IMF) and Composition (est. %
muscle)
Difference between gilts (young female) and barrows (castrated male), relative to
maturity and which one has a higher/lower % lean. - Correct Answers -Same live price;
Gilts have higher carcass prices. Gilts are marketed at young ages. Gilts have greater
leanness, cutability and maturity than Barrows.
Indicate with up or down arrows: Factors that influence % muscle in swine. - Correct
Answers -Live weight: decreases % muscle
10th rib fat: decreases % muscle
LEA: increases % muscle
What pork quality defect is caused by an abnormally high final pH - Correct Answers -
DFD (Dark, Firm and Dry)
______ is a term used to describe the streaks of fat located between the ribs of a pork
carcass, which serve as an indication of marbling in the lean of an unribbed pork
carcass. - Correct Answers -Feathering
If you were wanting to purchase pork from a retail super market that has a higher water
holding capacity and a higher moisture content, should you select cuts of pork that are
lighter or darker? - Correct Answers -Darker (higher pH, higher water capacity)
With respect to degree of finish, a market hog with 1.1 inches of last rib fat would be
considered to be... - Correct Answers -Fat
The average dressing % for swine is... - Correct Answers -63%
When rib pork carcasses are separated between the ______ and ______ ribs - Correct
Answers -10th rib fat and LEA
The equation for % muscle = - Correct Answers -57 - (live weight * 0.02) - (10th rib fat
depth * 12) + (LEA * 1.5)
Answers
The normal range for pH measured 24 hours post-mortem in pork is _____ to _____ -
Correct Answers -5.4 to 5.5
List the three factors that influence the value of pork carcasses. - Correct Answers -
Carcass Weight, Quality (color, firmness, WHC, %IMF) and Composition (est. %
muscle)
Difference between gilts (young female) and barrows (castrated male), relative to
maturity and which one has a higher/lower % lean. - Correct Answers -Same live price;
Gilts have higher carcass prices. Gilts are marketed at young ages. Gilts have greater
leanness, cutability and maturity than Barrows.
Indicate with up or down arrows: Factors that influence % muscle in swine. - Correct
Answers -Live weight: decreases % muscle
10th rib fat: decreases % muscle
LEA: increases % muscle
What pork quality defect is caused by an abnormally high final pH - Correct Answers -
DFD (Dark, Firm and Dry)
______ is a term used to describe the streaks of fat located between the ribs of a pork
carcass, which serve as an indication of marbling in the lean of an unribbed pork
carcass. - Correct Answers -Feathering
If you were wanting to purchase pork from a retail super market that has a higher water
holding capacity and a higher moisture content, should you select cuts of pork that are
lighter or darker? - Correct Answers -Darker (higher pH, higher water capacity)
With respect to degree of finish, a market hog with 1.1 inches of last rib fat would be
considered to be... - Correct Answers -Fat
The average dressing % for swine is... - Correct Answers -63%
When rib pork carcasses are separated between the ______ and ______ ribs - Correct
Answers -10th rib fat and LEA
The equation for % muscle = - Correct Answers -57 - (live weight * 0.02) - (10th rib fat
depth * 12) + (LEA * 1.5)
