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MS- Pork Carcass
Gading and Evaluation
| Question | Answer |
|---|---|
| Reasons for grading pork | facilitates the marketing of pork, not to set a value per say that is determined by the markets supply and demand. To sort carcasses from a heterogeneous population into homogeneous groups based on sex class |
| It's fairly easy to tell the difference between barrows and gilts. Barrows have: | pizzle eye, a small, square semimembranosus, a castration scar, bald spot (the muscle with the penis) and the belly fat is rough. |
| Gilts however obviously don't have: | a pizzle eye, the semimembranosus is big, and bean shaped, and they clearly wont have a castration scar, or bald spot. Plus the belly fat is smooth. |
| Possible carcass grades for a barrow and gilt is | US#1-4 and US Utility |
| Possible USDA carcass grades of sow are: | US#1-4 and US Utility; and US Cull |
| Possible USDA carcass grades of stag and boar are: | is oh wait there are none |
| Application of USDA grades for barrows and gilts are based on two general considerations; | quality indicating characteristics of lean and combined yield of the four lean cuts (lion, ham, boston butt, picnic) |
| Pork quality is determined by (6): | Palatability, firmness of fat and lean, color of lean, amount of feathering, belly thickness, US utility |
| Palatability is the | biggest factor |
| Soft fat means that there is a | stress problem; Short term stress leads pH decline doesn't hold moisture. Soft fat can also reflect a diet high in oil, or unsaturated fats. Usually this doesn't sell well because its less pretty and more prone to oxidative rancidity (garbage fed pigs) |
| Color of lean is | an indicator of age and pH problems |
| Belly thickness reflects | highest selling part because of McDonalds needing bacon |
| Yield = Cutabilty | Cutability = % of bone-in, closely trimmed four lean %4 lean cuts = weight of lean cuts / carcass weight X 100 |
| US Grade = | (4 X last rib backfat) - (1X muscle score) and muscle is 3 thick, 2 average, 1 thin |
| Exceptions are a minimum of average muscling is required for all.. | #1 hogs, regardless of backfat at the last rib |
| The other exception is all hogs with 1.75 inches last ribfat thickness are | not eligible for US #3 regardless of muscling |
Created by:
kccroy
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