ANSC 2301- lab exam questions with
verified answers
5 factors that influence the value of live market hogs - Correct Answers -age and sex
class
weight
dressing %
finish
muscling
3 factors that influence pork carcass - Correct Answers -weight, quality, composition
of the two sex classes, which would you expect to mature faster - Correct Answers -gilt
Factors that influence % muscle - Correct Answers -loin eye area↑%M
10th rib fat↓%M
carcass weight↓%M
the average dressing % for swine - Correct Answers -74%
What pork quality defect is caused by high ph - Correct Answers -DFD - dark, firm, dry
___ used to describe the streaks of fat located between the ribs of a pork carcass,
which serves as an indication of marbling in the lean of an unribbed pork carcass -
Correct Answers -feathering
if you are wanting to purchase pork from the retail supermarket that has a higher water
holding capacity and a higher moisture content, should you select pork that is lighter or
darker - Correct Answers -darker
darker colored pork... - Correct Answers -has a higher water binding capacity & higher
pH & juicier
with respect to degree of finish a market hog with 1.1" last rib fat is considered - Correct
Answers -fat
where is a hog ribbed - Correct Answers -between 10th and 11th
, Calculate % muscle - Correct Answers -57-(live weight x .02) - (10th rib fat x 12) + (LEA
x 1.5)
what two technologies are used to obtain fat depth - Correct Answers -ultrasound
optical probe
four pork quality indicators that are evaluated on the loin eye area - Correct Answers -
firmness
marbling
color
water holding capacity
the normal range for muscle pH measured 24 hours postmortem in pork is - Correct
Answers -5.4-5.5
The ___ stands for stored glucose in the muscle is metabolized to produce ___ ___,
which causes pH to decline - Correct Answers -glycogen, lactic acid
PSE - Correct Answers -pale, soft, exudative
PSS - Correct Answers -Porcine Stress Syndrome
Most valuable pork retail cut on a per pound basis - Correct Answers -back ribs
Most valuable cut of pork on gross dollar basis - Correct Answers -belly
low pH and high _____ conditions cause denaturation of muscle proteins and reduced
ability of the muscle to bind with water - Correct Answers -temperature
Which of the following descriptions best represents the ideal color of fresh lean pork -
Correct Answers -reddish pink
two quality designations for pork carcasses - Correct Answers -US acceptable
US Utility (unacceptable)
a pork carcass with less than ___ inch of belly thickness would be graded US utility -
Correct Answers -.6
.8" last rib fat w/ muscle score 2 - Correct Answers -US #1
1.1" last rib fat w/ muscle score 3 - Correct Answers -US #1
.8" last rib fat w/ muscle score 1 - Correct Answers -US #2
pork carcasses with a ___ muscle score cannot be a US # 1 - Correct Answers -thin, 1
verified answers
5 factors that influence the value of live market hogs - Correct Answers -age and sex
class
weight
dressing %
finish
muscling
3 factors that influence pork carcass - Correct Answers -weight, quality, composition
of the two sex classes, which would you expect to mature faster - Correct Answers -gilt
Factors that influence % muscle - Correct Answers -loin eye area↑%M
10th rib fat↓%M
carcass weight↓%M
the average dressing % for swine - Correct Answers -74%
What pork quality defect is caused by high ph - Correct Answers -DFD - dark, firm, dry
___ used to describe the streaks of fat located between the ribs of a pork carcass,
which serves as an indication of marbling in the lean of an unribbed pork carcass -
Correct Answers -feathering
if you are wanting to purchase pork from the retail supermarket that has a higher water
holding capacity and a higher moisture content, should you select pork that is lighter or
darker - Correct Answers -darker
darker colored pork... - Correct Answers -has a higher water binding capacity & higher
pH & juicier
with respect to degree of finish a market hog with 1.1" last rib fat is considered - Correct
Answers -fat
where is a hog ribbed - Correct Answers -between 10th and 11th
, Calculate % muscle - Correct Answers -57-(live weight x .02) - (10th rib fat x 12) + (LEA
x 1.5)
what two technologies are used to obtain fat depth - Correct Answers -ultrasound
optical probe
four pork quality indicators that are evaluated on the loin eye area - Correct Answers -
firmness
marbling
color
water holding capacity
the normal range for muscle pH measured 24 hours postmortem in pork is - Correct
Answers -5.4-5.5
The ___ stands for stored glucose in the muscle is metabolized to produce ___ ___,
which causes pH to decline - Correct Answers -glycogen, lactic acid
PSE - Correct Answers -pale, soft, exudative
PSS - Correct Answers -Porcine Stress Syndrome
Most valuable pork retail cut on a per pound basis - Correct Answers -back ribs
Most valuable cut of pork on gross dollar basis - Correct Answers -belly
low pH and high _____ conditions cause denaturation of muscle proteins and reduced
ability of the muscle to bind with water - Correct Answers -temperature
Which of the following descriptions best represents the ideal color of fresh lean pork -
Correct Answers -reddish pink
two quality designations for pork carcasses - Correct Answers -US acceptable
US Utility (unacceptable)
a pork carcass with less than ___ inch of belly thickness would be graded US utility -
Correct Answers -.6
.8" last rib fat w/ muscle score 2 - Correct Answers -US #1
1.1" last rib fat w/ muscle score 3 - Correct Answers -US #1
.8" last rib fat w/ muscle score 1 - Correct Answers -US #2
pork carcasses with a ___ muscle score cannot be a US # 1 - Correct Answers -thin, 1
