Exam 3 - Lab Section: EXAM Ill — 100 (70 ln Class, 30...

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Unformatted text preview: Lab Section: EXAM Ill — 100 (70 ln Class, 30 Take Home) Points ANSI 2253 Meat Animal and Carcass Evaluation November 9, 2011 Read the directions for each section and each question carefully. For all questions requiring calculations, show all your work: GOOD LUCK! REMINDER NO LAB THIS WEEK True/False (1 point each) / True 1 False w True ( False V ff, False [,mm-‘N / False True @ True @ :”~‘NF\\ [rug False MK" I, s. r ‘5. True alsefi; l. Tenderness differences in muscles are solely dependent on the amount of marbling in that muscle tissue. 2. Meat color is not important and does not affect consumers purchasing decisions. 3. Ideal fat thickness of a barrow is 1.4 inches. 4. Swine have a higher dressing percentage than cattle and sheep. 5. Pork carcasses are ribbed between the 10‘h and 1 1th ribs. 6. Montana and California are the top two states in terms of total number of hogs. 7. Heavy muscled hogs typically have lower dressing percentages than lighter muscled hogs for the same weight and similar fat thickness. 8. Hampshire hogs are red in color and are known for being excellent mothers. 9. Over the past few years more swine producers have become vertically integrated. lO. Pietrain hogs are known for being muscular and lean and originated in Russia. Multiple Choice (2 points each) g 1. Which of the following breeds of swine make up the greatest number of annual registrations? A) Spot, Berkshire, and Poland China B) Hampshire, Tamworth, and Landrace C) Yorkshire, Hampshire, and Duroc D) Landrace, Chester White, and Yorkshire 2. What is the approximate dressing percentage of swine? A) 52-55% B) 62—65% C) 66—69% D) 72—75% 3. Which of the following would be the most appropriate market weight for a barrow? A) 200 lbs. B) 280 lbs. C) 400 lbs. D) 425 lbs. f, (/ 4. Why do hogs have a higher dressing percentage than sheep and cattle? A) hogs are older when slaughtered B) hogs are not as fat as either cattle or sheep C) they are monogastrics D) hogs are slower growing 5. If a pork carcass is PSE and DFD what U.S. Grade would be assigned? A) us. # 1 B) us. # 2 C) U.S. # 3 D) us. Utility / ,, f” minimum of average muscling is required for all US # _ hogs, regardless of b fat at the last rib. 0 7. What is the most widely consumed meat in the world? A) Beef B) Lamb C) Veal D) Pork 4 1 8. Which breed of swine is the most maternal and prolific? A) Hampshire B) Duroc C) Landrace D) Poland China % 9. Which state is not one of the top five swine producing states? A) Iowa B) Michigan C) North Carolina D) Illinois i l 10. What is it called when the offspring are better than the average of their parents for a particular trait? «v A) Improved breeding B) Logic C) Impact management D) Hybrid Vigor 11. The four wholesale cuts of pork are: A) Round, loin, rib and chuck B) Ham, loin, picnic shoulder and Boston butt C) Ham, loin, belly and shoulder D) Leg, loin, rack and shoulder g 1 12. Of the sex classes of pork, which is not permitted to be graded: A) Barrow B) Gilt C) Stag D)/All are allowed to be graded [Ir/13. The equation for USDA grades for pork carcasses is: // A) (4 * First Rib back fat) — Muscling score ’ B) (4 * Last lumbar back fat) — Muscling score C) (4 * Last Rib back fat) — Muscling score D) (,4 * lOth Rib back fat) — Muscling score ix/ 2 :7» 14. Which of the following is not a tender muscle? A... // / A) Psoas major B) Biceps femois C) lnfraspinatus D) Gluteus medius E 15. Which of the following traits would be characteristic of a gilt carcass? A) Castration scar present B) Pizzle eye preSent C) Small, square semimembranosus D) Big, bean shaped semimembranosus Fill in the Blank (2 points each) ’l 5 1. What is the dressing percentage of a gilt that weighed 280 lbs and had a hot carcass weight of 210 lbs? i 1 iahzegg. What are the three muscle scores of swine? 3. Hog A has 0.6 inches 10th rib fat, 8.0 LEA; Hog B has 1.0 inches 10th rib fat, 5.2 LEA. Which hog would have a higher %FFL? A 4. Hog A has 0.5 inches 10th rib fat, 7.0 LEA; Hog B has 1.4 inches 10th rib fat, 7.2 LEA. Which hog would have a higher %FFL? . What is a castrated male hog called? (3 3 l 6. What is a female hog that has never given birth called? What does DFD stand for? . What does PSE stand for? ff” m “4., ' 9., What is the primary emphasis for placing hams? D pkg/«12;, 10. Which breed would be typically used as a terminal sire- Duroc, Landrace, or Berkshire? M 13‘ What color of meat is associated with metmyoglobin? 14. What is the source of the papain enzyme used for tenderization? 15. What type of heat (dry or moist) is recommended for muscles of locomotion? Extra credit—--3 points each 1. What color is the green grass? 9 r t @fi 2. What breed of swine is well known for being a bacon breed and have very low numbers in theU.S.? \T Gum w or¥h t3 Pork Carcass Pricing / 5 0 ANSI 2253 ' ’1 Take Home Portion Exam III Due November 11, 2011 by NOON Turn take home into Blake, Carl or Dr. VanOverbeke 1. Calculate % Fat Free Lean, U.S. Grade, and Price the carcass. (2 points per blank) Last Rib Fat Muscle Score 10th Rib Fat LEA %FFL US Grade 1. 0.9 1 1.4 4.5 l C, 2. 0.5 3 0.55 9.7 53 ii “" l 3. 1.1 2 0.85 7.0 Slug 1, Li 4. 0.7 2 0.65 7.5 £351.”? [2 .3; 5. 0.9 3 1.0 8.9 Sui—Hi O . Q 2. Now Price each of the carcasses using the pricing sheet that follows. (2 points per blank) ch M L 245 2' 194 3- 169 4. 209 M 5. 215 ANSI 2253 Pork Carcass Pricing Sheet Pricing Pork Carcasses l. The base wholesale price for pork carcasses = $87.00/cwt. Use the Lean Value Table for adjustments to the base wholesale price. (The values within this table are percentages of the base wholesale pork carcass price listed above. They are determined by % muscle and warm carcass weight.) Warm Carcass % Muscle in Carcass Weight, lb. 58.0 56.0 54.0 52.0- 50.0- 48.0— 46.0— 44.0- <44.0 +— & éfii 53-9 L2 w. M 4A9. _ <146 65.0 65.0% 65.0% 65.0% 65.0% 65.0% 65.0% 65.0% 65.0% 146—152 70.0% 70.0% 70.0% 70.0% 70.0% 70.0% 68.0% 68.0% 65.0% 153—159 90.0% 90.0% 90.0% 90.0% 90.0% 90.0% 85.0% 82.0% 80.0% 160—166 93.0% 95.0% 100.0% 97.0% 94.0% 94.0% 92.0% 89.0% 82.0% ,j 167—173 97.0% 100.0% 100.0% 100.0% 98.0% 97.0% 97.0% 90.0% 83.0% 174-180 100.0% 102.0% 102.0% 100.0% 100.0% 100.0% 98.0% 91.0% 84.0% 181—187 100.0% 102.0% 104.0% 102.0% 100.0% 100.0% 98.0% . 91.0% 84.0% — 188—194 102.0% 104.0% 104.0% 104.0% 102.0% 100.0% 98.0% 91.0% 84.0% 195—201 102.0% 104.0% 106.0% 104.0% 102.0% 100.0% 98.0% 91.0% 84.0% 202-208 102.0% 106.0% 106.0% 106.0% 104.0% 102.0% 97.0% 90.0% 83.0% 209-215 102.0% 104.0% 104.0% 104.0% 102.0% 100.0% 95.0% 88.0% 81.0% 216—222 100.0% 102.0% 102.0% 102.0% 100.0% 98.0% 92.0% 85.0% 78.0% 223—244 95.0% 100.0% 100.0% 98.0% 96.0% 93.0% 88.0% 81.0% 74.0% >244 95.0% 95.0% 94.0% 92.0% 90.0% 88.0% 83.0% 76.0% 69.0% 2. Calculate an individual price for each carcass on a $/cwt. wholesale carcass basis. 3. 1f the muscle quality is not the normal RFN (Reddish pink, firm, non-exudative), subtract the following amounts from the final value $/cwt of each carcass: PSE (Pale, soft. exudative) = $10.00/cwt. DFD (Dark, firm, dry) = $5.50/cwt. ...
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This note was uploaded on 01/08/2012 for the course ANSI 2253 taught by Professor Staff during the Fall '11 term at Oklahoma State.

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Exam 3 - Lab Section: EXAM Ill — 100 (70 ln Class, 30...

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