Alive And Dead

Front 1

Which is normally leaner barrows or gilts

Back 1

Gilts

Front 2

Which normally has smaller loin is area measurements barrows or gilts

Back 2

Barrows

Front 3

Which would have the greater %muscle estimate if both weighed the same barrows or guilt

Back 3

Gilts

Front 4

Which is the primary reason that swine have much higher dressing percentage compared to sheep

Back 4

Swine are monogastrics where sheep are ruminants

Front 5

The normal 24 hour muscle pH for a pork carcass is

Back 5

5.4 to 5.5

Front 6

List three pork quality characteristics that are influenced by muscle pH

Back 6

Color, wetness, and firmness

Front 7

What pork quality defect is associated with low pH high temperature conditions in the musculature during the first few hours post mortem

Back 7

PSE

Front 8

What poor quality defect is caused by an abnormally high muscle pH

Back 8

DFD

Front 9

Which of the following pork carcasses weight range represent the target range for avoiding price discounts

Back 9

185 to 215 pounds

Front 10

Indicate which traits would be used to determine USDA grades quality and cutability for pork carcasses

Back 10

Firmness of lean and fat, last rib fat thickness, muscling score, feathering, coloring of lean, belly thickness

Front 11

List the quality grades for pork carcasses

Back 11

Us and us utility

Front 12

Import carcass grading cut ability is defined as the combined yield of the (4 lean cuts) expressed as a percentage of carcass weight what are they

Back 12

Ham, loin, Boston butt and picnic shoulder

Front 13

Average live weight for market hogs

Back 13

285

Front 14

Average dressing percent for market hog

Back 14

74%

Front 15

Average loin eye area for market hog

Back 15

7.5

Front 16

Average muscle score for market hog

Back 16

2+/3-

Front 17

Average carcass score for market hog

Back 17

210

Front 18

Which of the following best describes the desired lean colors of fresh pork

Back 18

Reddish pink

Front 19

To be acceptable in quality a ribbed pork carcass must have a minimum marbling score of

Back 19

Slight

Front 20

To be acceptable in Kali pork carcass must have a belly that is at least ________ inches thick

Back 20

.60 in

Front 21

When ribbed, pork carcasses are separated between the________ and __________ ribs.

Back 21

1st and 2nd

Front 22

What two methods are used by commercial pork producers to obtain fat thickness and loin eye (area or depth) measurement on unribbed pork carcasses

Back 22

Optical Probe and ultrasound

Front 23

Which of the following would you use to calculate an estimate a % muscles for life market hog

Back 23

Loin eye area, live weight, and 10th rib fat depth

Front 24

True or false in market swine % muscle increases as live weight increases

Back 24

False

Front 25

In markets swine dressing percentage increases as live weight increases

Back 25

True

Front 26

Lean heavy muscle swine are more likely to express PSS then are fat light muscled hogs

Back 26

True

Front 27

Most market hogs are sold directly to Packers on a carcass basis and are priced using an estimate of % lean or % muscle

Back 27

True

Front 28

Gilt carcasses have a smoother layer of fat over the ham collar than do barrow carcasses

Back 28

True

Front 29

Hugs with thin muscling our graded us utility

Back 29

False

Front 30

A market hog with 1 inch of fat at the last rib would be considered to be about average with respect to degree of finish

Back 30

False

Front 31

When evaluating live market hugs extreme width and thickness throughout the shoulders and upper portion of the body is indicative of excessive fat distribution

Back 31

True

Front 32

A hog with .9 inches of fat at the last rib typically would have more than .9 inches of fat at the 10th rib

Back 32

True

Front 33

A market hog with a live weight of 295 pounds would be considered too heavy by most Packers

Back 33

False

Front 34

In very muscular hogs the gluteus medius muscles form a dimple on the top of the rump immediately anterior to the tail

Back 34

True

Front 35

Guilt normally produce less valuable carcasses then do barrows of the same weight

Back 35

False

Front 36

What is feathering

Back 36

Fethering is the fat between the ribs

Front 37

Pork carcasses with extremely rapid decline of muscle pH during early postmortem produced cuts with

Back 37

Pail soft and exudative muscles

Front 38

Port carcasses that have it normally hi 24 hour must have pH values produced cuts with

Back 38

Dark firm and dry muscle characteristics

Front 39

Which of the following is usually greater in very lean hogs

Back 39

Last ribs fat thickness

Front 40

Which pork primal cuts in most valuable

Back 40

Belly

Front 41

What retail product drives the price of the pork belly

Back 41

Bacon

Front 42

Slaughter boroughs and Guilds normally are marked at live weight ranges from 240 to 320 pounds

Back 42

True

Front 43

USDA grades for Pork carcasses are seldom used in the commercial industry

Back 43

True

Front 44

What are the four primal cuts

Back 44

Ham, belly, botton but and loin