Evaluation
Which pair of sneakers did you prefer to own on day 1? Why?
Answers will vary.
What is a Gilt?
A female porcine that has not farrowed.
What is a sow?
A female porcine that has farrowed.
What is one area trimness should be evaluated in fresh hams?
Collar, Under the buttface, Cushion
Answers will vary.
Define evaluation.
Making a judgement about the amount or value of something.
What is the difference in a ribbed and unribbed pork carcass?
Ribbed carcasses are split between the 10th and 11th rib to expose the loineye. Unribbed carcasses are not opened up.
What are the two main factors when determining pork carcass value?
1. Composition
2. Quality
What is PSE?
Pale, Soft, Exudative
What character was on the pork evaluation introduction slide?
Peppa Pig
Evaluation helps determine what makes one animal ________________ to another.
Superior
What is the ideal color of pork?
Reddish-Pink
Name 2 of the 4 quality factors of pork.
Firmness, Color, Marbling, Texture
List one area where muscling should be evaluated in fresh hams.
Center section, buttface, cushion
Little Johnny lost his notes packet and asked Ms. Gill for another one. Will she give it to him?
No!!
1. Making Observations
2. Organizing Thought
3. Expressing Opinions
Unribbed
Ham #1 has 1/2 inch of fat underneath the buttface. Ham #2 has 1 inch of fat underneath the buttface. Which ham will place higher in the class? Why?
Ham #1 will place higher because there is less fat underneath the buttface.
Exposed loineye area is an indication of what selection criteria?
Muscling
You have the opportunity to go to Field Day at what University to compete in the Meats Contest?
University of Kentucky
What are the 5 steps of evaluation?
1. Outline the selection criteria
2. Place the class
3. Take notes
4. Write reasons
5. Determine your score
Name two areas where composition is evaluated in pork?
Backfat, Fatness, Muscle Development
List one selection criteria area for unribbed pork carcasses.
Rank on backfat, Muscling, Ham Muscling
List 3 of the 4 selection criteria for ribbed pork carcasses.
1. Rank on backfat
2. Loineye area
3. Color
4. Firmness
What is Ms. Gill's favorite color?
Pink