ANSC 2301 Written Lab Exam 1 – Swine
Questions and Answers
What is the acronym used to describe the stress gene for pork? - Correct Answers -
PSS: porcine stress syndrome
____ is a term used to describe the streaks of fat btwn the ribs of the pork carcass -
Correct Answers -Feathering
If you were wanting to purchase pork, from a retail supermarket, that has a higher water
holding capacity and a higher moisture content, should you select cuts of pork that are
light or dark in color? - Correct Answers -Darker (higher pH= higher water binding
capacity= juiciness)
W/ respect to degree of finish, a market hog with 1.1 in of last rib back fat would be
considered to be lean, intermediate, or fat? - Correct Answers -Fat (>0.9in)
What is the most valuable cut of pork on a per pound basis? - Correct Answers -Back
ribs
What is the most valuable cut of pork on a gross dollar basis? - Correct Answers -Belly
Low pH and high ____ conditions cause denaturation of muscle proteins and reduce the
ability of the muscle to bind to water - Correct Answers -temperature (low pH is acidic -
5.1 or 5.2)
What pork quality defect is caused by an abnormally high final pH? - Correct Answers -
DFD: dark, firm, and dry
Which of the following descriptions best represent the ideal color of fresh lean pork?
1) purplish red
2) reddish pink
3) grayish pink
4) pale grayish pink - Correct Answers -2) reddish pink
There are 2 quality designations for pork carcasses: US ____ and US utility ____ -
Correct Answers -acceptable and unacceptable
A pork carcass w/ less than ____in of belly fat thickness would be graded US utility -
Correct Answers -<0.5in
Questions and Answers
What is the acronym used to describe the stress gene for pork? - Correct Answers -
PSS: porcine stress syndrome
____ is a term used to describe the streaks of fat btwn the ribs of the pork carcass -
Correct Answers -Feathering
If you were wanting to purchase pork, from a retail supermarket, that has a higher water
holding capacity and a higher moisture content, should you select cuts of pork that are
light or dark in color? - Correct Answers -Darker (higher pH= higher water binding
capacity= juiciness)
W/ respect to degree of finish, a market hog with 1.1 in of last rib back fat would be
considered to be lean, intermediate, or fat? - Correct Answers -Fat (>0.9in)
What is the most valuable cut of pork on a per pound basis? - Correct Answers -Back
ribs
What is the most valuable cut of pork on a gross dollar basis? - Correct Answers -Belly
Low pH and high ____ conditions cause denaturation of muscle proteins and reduce the
ability of the muscle to bind to water - Correct Answers -temperature (low pH is acidic -
5.1 or 5.2)
What pork quality defect is caused by an abnormally high final pH? - Correct Answers -
DFD: dark, firm, and dry
Which of the following descriptions best represent the ideal color of fresh lean pork?
1) purplish red
2) reddish pink
3) grayish pink
4) pale grayish pink - Correct Answers -2) reddish pink
There are 2 quality designations for pork carcasses: US ____ and US utility ____ -
Correct Answers -acceptable and unacceptable
A pork carcass w/ less than ____in of belly fat thickness would be graded US utility -
Correct Answers -<0.5in
