ANSC 2301 Lab Exam 2 with 100%
correct Answers
4 lean cuts of swine - Correct Answers -ham loin, boston, picnic
list the five factors that influence the value of live market hogs - Correct Answers -age
and sex class
weight
dressing %
finish
muscling
what pork quality defect is caused by an extremely rapid rate of early postmortem pH
decline resulting in high-temperature low pH conditions in the muscles of pork
carcasses? - Correct Answers -PSE (pale soft exudative)
Low pH and high ____ conditions cause denaturation of muscle proteins and reduced
ability of the muscle to bind the water. - Correct Answers -temperature
What pork quality defect is caused by abnormally high final muscle pH? - Correct
Answers -DFD (dark firm and dry)
The abnormally high final muscle pH observed in DFD pork is commonly due to - -
Correct Answers -long term stress
list the 3 factors that influence the value of pork carcass value - Correct Answers -
weight
quality
composition
Indicate whether each statement corresponds to a lean, intermediate, or fat market
lamb: The ends of the transverse processes cannot be felt - Correct Answers -fat
Indicate whether each statement corresponds to a lean, intermediate, or fat market
lamb: Tissue completely covers the spinous processes and the lamb feels soft and
spongy all down his top - Correct Answers -fat
Indicate whether each statement corresponds to a lean, intermediate, or fat market
lamb: Ribs are smooth but still discernable - Correct Answers -Intermediate
, Indicate whether each statement corresponds to a lean, intermediate, or fat market
lamb: Shallow bodied in relation to height - Correct Answers -lean
of the two sex classes, which would you expect to have higher muscle percent? -
Correct Answers -gilt
does an increase in animal's live weight increase or decrease muscle percent? - Correct
Answers -decrease
does an increase in animal's 10th rib fat measurement increase or decrease muscle
percent? - Correct Answers -decrease
does an increase in animal's hot carcass weight increase or decrease percent muscle? -
Correct Answers -decrease
does an increase in animal's loin eye measurement increase or decrease percent
muscle? - Correct Answers -increase
the average dressing percentage for market swine - Correct Answers -74%
where is a hog ribbed - Correct Answers -between 10th and 11th
what two technologies are used to obtain fat depth and loin eye area measurements on
an unribbed hog? - Correct Answers -optical probe, ultrasound
four pork quality indicators that are evaluated on the loin eye area - Correct Answers -
firmness
marbling
color
water holding capacity
the normal pH range measured 24 hours postmortem is - Correct Answers -5.4 - 5.5
the _____ in the muscle is metabolized to produce ______ _______ which actually
causes the pH to decline? - Correct Answers -glycogen, lactic acid
A term used to describe the streaks of fat located between the ribs of a pork carcass,
which served as an indication of marbling in the lean of an unribbed carcass - Correct
Answers -feathering
If you are wanting to purchase pork from the retail market that has a higher water
holding capacity and higher moisture content, you should select pork that is lighter or
darker? - Correct Answers -Darker, 3-5
Fat thickness - Correct Answers -lean <0.7
correct Answers
4 lean cuts of swine - Correct Answers -ham loin, boston, picnic
list the five factors that influence the value of live market hogs - Correct Answers -age
and sex class
weight
dressing %
finish
muscling
what pork quality defect is caused by an extremely rapid rate of early postmortem pH
decline resulting in high-temperature low pH conditions in the muscles of pork
carcasses? - Correct Answers -PSE (pale soft exudative)
Low pH and high ____ conditions cause denaturation of muscle proteins and reduced
ability of the muscle to bind the water. - Correct Answers -temperature
What pork quality defect is caused by abnormally high final muscle pH? - Correct
Answers -DFD (dark firm and dry)
The abnormally high final muscle pH observed in DFD pork is commonly due to - -
Correct Answers -long term stress
list the 3 factors that influence the value of pork carcass value - Correct Answers -
weight
quality
composition
Indicate whether each statement corresponds to a lean, intermediate, or fat market
lamb: The ends of the transverse processes cannot be felt - Correct Answers -fat
Indicate whether each statement corresponds to a lean, intermediate, or fat market
lamb: Tissue completely covers the spinous processes and the lamb feels soft and
spongy all down his top - Correct Answers -fat
Indicate whether each statement corresponds to a lean, intermediate, or fat market
lamb: Ribs are smooth but still discernable - Correct Answers -Intermediate
, Indicate whether each statement corresponds to a lean, intermediate, or fat market
lamb: Shallow bodied in relation to height - Correct Answers -lean
of the two sex classes, which would you expect to have higher muscle percent? -
Correct Answers -gilt
does an increase in animal's live weight increase or decrease muscle percent? - Correct
Answers -decrease
does an increase in animal's 10th rib fat measurement increase or decrease muscle
percent? - Correct Answers -decrease
does an increase in animal's hot carcass weight increase or decrease percent muscle? -
Correct Answers -decrease
does an increase in animal's loin eye measurement increase or decrease percent
muscle? - Correct Answers -increase
the average dressing percentage for market swine - Correct Answers -74%
where is a hog ribbed - Correct Answers -between 10th and 11th
what two technologies are used to obtain fat depth and loin eye area measurements on
an unribbed hog? - Correct Answers -optical probe, ultrasound
four pork quality indicators that are evaluated on the loin eye area - Correct Answers -
firmness
marbling
color
water holding capacity
the normal pH range measured 24 hours postmortem is - Correct Answers -5.4 - 5.5
the _____ in the muscle is metabolized to produce ______ _______ which actually
causes the pH to decline? - Correct Answers -glycogen, lactic acid
A term used to describe the streaks of fat located between the ribs of a pork carcass,
which served as an indication of marbling in the lean of an unribbed carcass - Correct
Answers -feathering
If you are wanting to purchase pork from the retail market that has a higher water
holding capacity and higher moisture content, you should select pork that is lighter or
darker? - Correct Answers -Darker, 3-5
Fat thickness - Correct Answers -lean <0.7
