Topic 9: Pork (last topic before Midterm)

Question 1

How do you process the pig for wholesale cuts and what are the 5?

Answer 1

Split down the back

Picnic
Blade
Loin
Ham
Side

Question 2

Blade percent

Answer 2

8

Question 3

Loin percent

Answer 3

18

Question 4

Picnic percent

Answer 4

9

Question 5

Side percent

Answer 5

19

Question 6

Ham percent

Answer 6

24

Question 7

What cuts come from the side

Answer 7

Slab and sliced bacon
Spareribs

Question 8

What cuts come from the ham

Answer 8

Center slice (more expensive than shank)
Ham shank
Rump

50% of whole carcass

Question 9

Why is the ham cut more expensive

Answer 9

it takes more to process it so it costs more money

Question 10

Picnic cuts

Answer 10

Whole picnic
Arm roast

Question 11

Boston butt/blade shoulder cuts

Answer 11

Whole blade (butt)
Blade Steak

Question 12

Loin cuts

Answer 12

Pork loin
Whole pork loin

Question 13

Loin rib cuts

Answer 13

rib roast
back ribs
rib chops

Question 14

Loin loin cuts

Answer 14

center roast
top loin chop
loin chop

Question 15

loin sirloin cuts

Answer 15

sirloin roast
sirloin chops

Question 16

Composition of pork is

Answer 16

60% water
30% protein
9% fat
1% ash
212 calories

Question 17

Why is pork softer than beef and lamb

Answer 17

higher unsaturated fat

Question 18

what vitamins is pork high in

Answer 18

B1 (thiamin)
B2 (riboflavin)
B3 (Niacin)
B12 (cobalamin)

low in fat-solubles

Question 19

How to cook pork

Answer 19

300-350 F

slow cooking retains moisture and causes less shrinkage

not rare

medium done is 160F

well done is 170F

Question 20

Dry heat cooking
cuts and method

Answer 20

tender cuts, little connective tissue

roast, broil, grill

Question 21

moist heat cooking

Answer 21

less tender cuts and more tissue

moisture will soften the meat and increase tenderness

braise, stew

Question 22

Frying

Answer 22

thin and tender

pan fry = fat added during cooking

deep fat frying= coated and immersed in fat

Question 23

Microwave

Answer 23

don’t cook bacon

reheat

cooking cured pork products

Question 24

Salt curing

Answer 24

preservative

increases palatability

solubilizes myosin

Question 25

Sugar curing

Answer 25

sucrose, fructose, dextrose balances harshness from salt enhances flavor lowers pH

Question 26

Nitrate curing

Answer 26

sodium nitrite or nitrate or potassium mitrate Prevents c. botulinum from forming pink color prevents meat going rancid

Question 27

Smoking curing

Answer 27

smoked flavor obtained with a liquid or synthetic smoke

Question 28

Phosphate

Answer 28

PO4 increases water binding capacity of meat and increases yield by 10% enhances moisture

Question 29

Market classes

Answer 29

hogs/pigs use selection sex weight

Question 30

US no 1 lean cut percent

Answer 30

>60.4

Question 31

US no 4 % lean

Answer 31

<54.4

Question 32

When was the meat inspection act passed and what was it part of?

Answer 32

1906 USDA

Question 33

Wholesome meat act- when and why?

Answer 33

1967 responsibility of each state that states must maintain federal minimums

Question 34

APHIS means? What is it?

Answer 34

Animal and Plant Health Inspection Service eliminates diseased meat from food supply enforces sanitary prep pre and post mortem inspection vet or professional inspector

Question 35

Dressing percent is

Answer 35

hot carcass weight/live weight Hogs avg 70%

Question 36

Desirable pork qualities

Answer 36

firm texture marbling color muscling: fat repeatability/consistency safety

Question 37

Pork palatability: PSE

Answer 37

Pale, soft, exudative Detracts from appearance decreases marketability accelerated rate of post mortem glycolysis =low muscle pH

Question 38

Pork palatability: DFD

Answer 38

Dark, firm, dry detracts from appearance decreases marketbility

Question 39

Boar taint/odor

Answer 39

skatole produced by intestinal microbial breakdown of tryptophan 5 alpha androstenone testosterone derivative

Question 40

Rendement-Napole

Answer 40

RN-gene predominant in hampshire breeds decreases water holding capacity of meat