ansc 2301 test 1
what are the determining factors for carcass value? - Correct Answers -% muscle, fat
thickness, carcass weight
list 5 factors that influence the value of live market hogs - Correct Answers -age/sex
class, live weight, dressing %, finish, muscling
which of the following descriptions best represents the ideal color of fresh lean pork?
purplish red, reddish pink, grayish pink, pale grayish pink - Correct Answers -reddish
pink
there are two quality designations for pork carcasses. US _____ and US utility - Correct
Answers -accepted & utility (acceptable & unacceptable)
a pork carcass with less than _____ inch of belly thickness would be rated US utility. -
Correct Answers -0.6
what is the US number grading for the following carcasses?
1. 0.8 inch LRF, MS 2
2. 1.1 inch LRF, MS 3
3. 0.8 inch LRF, MS 1 - Correct Answers -equation: grade=(4*LRF)-MS
1. US no. 1
2. US no. 1
3. US no. 2
factors that influence % muscle - Correct Answers -live weight, 10th rib fat, loin eye area
average dressing % for hogs - Correct Answers -74%
list two technologies used to measure size of the loin eye and fat depth at the 10th rib in
unribbed pork carcasses - Correct Answers -ultrasound and optic probe
the hormonal range for postmortem pH in pork is _____ to _____ - Correct Answers -
either 5.4 to 5.5 or 5.6 to 5.7
In postmortem muscle, ______ is metabolized to obtain energy in the form of ATP,
which also produces ______. - Correct Answers -glycogen, lactic acid
_____ is stored glucose - Correct Answers -glycogen
what are the determining factors for carcass value? - Correct Answers -% muscle, fat
thickness, carcass weight
list 5 factors that influence the value of live market hogs - Correct Answers -age/sex
class, live weight, dressing %, finish, muscling
which of the following descriptions best represents the ideal color of fresh lean pork?
purplish red, reddish pink, grayish pink, pale grayish pink - Correct Answers -reddish
pink
there are two quality designations for pork carcasses. US _____ and US utility - Correct
Answers -accepted & utility (acceptable & unacceptable)
a pork carcass with less than _____ inch of belly thickness would be rated US utility. -
Correct Answers -0.6
what is the US number grading for the following carcasses?
1. 0.8 inch LRF, MS 2
2. 1.1 inch LRF, MS 3
3. 0.8 inch LRF, MS 1 - Correct Answers -equation: grade=(4*LRF)-MS
1. US no. 1
2. US no. 1
3. US no. 2
factors that influence % muscle - Correct Answers -live weight, 10th rib fat, loin eye area
average dressing % for hogs - Correct Answers -74%
list two technologies used to measure size of the loin eye and fat depth at the 10th rib in
unribbed pork carcasses - Correct Answers -ultrasound and optic probe
the hormonal range for postmortem pH in pork is _____ to _____ - Correct Answers -
either 5.4 to 5.5 or 5.6 to 5.7
In postmortem muscle, ______ is metabolized to obtain energy in the form of ATP,
which also produces ______. - Correct Answers -glycogen, lactic acid
_____ is stored glucose - Correct Answers -glycogen
