PSE DFD Exam with all Correct & 100% Verified Answers |Actual
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1. What grade of meat does
DFD
elec-trical tenderization not
effective on?
2. What are the grades for
meat colour 1-6
1: pale, pinkish, whitish-
grey 6: dark red/purplish
3. What's the ideal pork grade? RFN
red
firm
non-exudative
4. What are low grades of meat? PSE
pale, soft, exudative
DFD
dark, firm, dry
(the water vials represent drip loss which should be
mini-mized)
• DFD would have the lowest vial
5.
, PSE DFD Exam with all Correct & 100% Verified Answers |Actual
Complete Exam |Already Graded A+
What type of meat PSE, RFN, DFD DFD has the greatest water holding capacity (and
therefore
has the greatest water smallest drip loss)
holding capacity?
6. What type of meat PSE, RFN, DFD PSE pork has greatest drip loss (and
therefore smallest
has the greatest drip loss? water holding capacity)
7. When comparing drip lossMaximize water holding
to water holding capacity, Minimize drip loss
which one would you want
maximized and which would
you want mini-mized?
8. Describe PSE meat PALE in colour (loss
pigment) SOFT to touch
EXUDATIVE (wet and losing fluid) due to protein
denatu-ration
9. What are some of the effects
of protein denaturation on 10.
meat?
, PSE DFD Exam with all Correct & 100% Verified Answers |Actual
Complete Exam |Already Graded A+
Loss of proteins solubility,
excess loss of water from the muscle,
attects the ability to hold brine for processes like
making bacon
, PSE DFD Exam with all Correct & 100% Verified Answers |Actual
Complete Exam |Already Graded A+
What genetic defects cause PSS or prolonged RN (HAMPSHIRE) acidification
pro-tein denaturation? What • changes muscle functionality of
are the effects? muscle pros and changes their behaviour=
lose colour and moisture
11. How can PSE meet deceive
cus-tomers?
Customer may think it's juicy but it's actually gonna
end up dry when cooked
• is a package has lots of fluid surrounding it, this
has left the muscle.
also the softness of the product raw makes people
12. You generally don't see think it will be tender, but it is actually usually
what grade of beef? tougher
PSE
more common in pork to see PSE
13. Ultimate pH pH after acidification process has completed (no
more glycogen to use/ inactive glycolytic
machinery)
Attects colour, texture and water holding ability
14. In pork muscle what range of pH 1.) Dark meat has a pH close to 7, around
6.8.
decline is associated with
1.)Dark Meat
2.)Normal meat 15. what are the different possibil-
3.)Pale meat ities for the four different
lines
Complete Exam |Already Graded A+
1. What grade of meat does
DFD
elec-trical tenderization not
effective on?
2. What are the grades for
meat colour 1-6
1: pale, pinkish, whitish-
grey 6: dark red/purplish
3. What's the ideal pork grade? RFN
red
firm
non-exudative
4. What are low grades of meat? PSE
pale, soft, exudative
DFD
dark, firm, dry
(the water vials represent drip loss which should be
mini-mized)
• DFD would have the lowest vial
5.
, PSE DFD Exam with all Correct & 100% Verified Answers |Actual
Complete Exam |Already Graded A+
What type of meat PSE, RFN, DFD DFD has the greatest water holding capacity (and
therefore
has the greatest water smallest drip loss)
holding capacity?
6. What type of meat PSE, RFN, DFD PSE pork has greatest drip loss (and
therefore smallest
has the greatest drip loss? water holding capacity)
7. When comparing drip lossMaximize water holding
to water holding capacity, Minimize drip loss
which one would you want
maximized and which would
you want mini-mized?
8. Describe PSE meat PALE in colour (loss
pigment) SOFT to touch
EXUDATIVE (wet and losing fluid) due to protein
denatu-ration
9. What are some of the effects
of protein denaturation on 10.
meat?
, PSE DFD Exam with all Correct & 100% Verified Answers |Actual
Complete Exam |Already Graded A+
Loss of proteins solubility,
excess loss of water from the muscle,
attects the ability to hold brine for processes like
making bacon
, PSE DFD Exam with all Correct & 100% Verified Answers |Actual
Complete Exam |Already Graded A+
What genetic defects cause PSS or prolonged RN (HAMPSHIRE) acidification
pro-tein denaturation? What • changes muscle functionality of
are the effects? muscle pros and changes their behaviour=
lose colour and moisture
11. How can PSE meet deceive
cus-tomers?
Customer may think it's juicy but it's actually gonna
end up dry when cooked
• is a package has lots of fluid surrounding it, this
has left the muscle.
also the softness of the product raw makes people
12. You generally don't see think it will be tender, but it is actually usually
what grade of beef? tougher
PSE
more common in pork to see PSE
13. Ultimate pH pH after acidification process has completed (no
more glycogen to use/ inactive glycolytic
machinery)
Attects colour, texture and water holding ability
14. In pork muscle what range of pH 1.) Dark meat has a pH close to 7, around
6.8.
decline is associated with
1.)Dark Meat
2.)Normal meat 15. what are the different possibil-
3.)Pale meat ities for the four different
lines
