{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

Pork Lab - AllisonL.Marsh AnimalScience3053...

Info icon This preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Allison L. Marsh Animal Science 3053 Meats Lab Report #1: Pork Carcass Fabrication Evaluation and Cutting Test Lab Due: Monday September 29, 2008 Introduction The thorough and complete evaluation of any animal intended to be processed  for human consumption is enforced by the USDA through strict, astringent laws.  The  processing of the animal is monitored closely by an inspector from the USDA and the  animal is overseen from before slaughter to ensure that they are free from disease until  after approval of the carcass is given after inspection of the organs, pluck, etc.  Following inspector approval of the carcass quality, the carcass moves on to more  thorough evaluations, cutting, and data recording.  This part of our lab is extremely  important to collect the correct data on the carcass.  Measurements and weights are  taken of the carcass to be able to calculate the value of the product.  Being able to know  the value allows knowledge of which cuts are better for production.  Different cuts are  valued higher, as is a better quality carcass.  Scoring for pork lean color, marbling  score, and carcass muscling scores are given to the carcass.  Ideally, a reddish pink  color in pork, which is given a numerical score of a three, marbling ranges from one to  ten, with one being devoid and ten being extremely marbled, and lastly muscling ranges  from one to three with one being your thinner carcass and three being thick.  Pork is a  prominent sector of our country’s meat industry.  The proper carcass cutting process  increases the value of the product to be sold and helps to build a reputation with those  who buy meat products from you in either primal cuts or to sell in retail.  If known to  create and process a quality product, value of your product with increase along with the  basis to which you can sell your product.  All of the knowledge of proper pork carcass 
Image of page 1

Info icon This preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern