Meats

Evaluation

100

Which pair of sneakers did you prefer to own on day 1? Why?

Answers will vary. 

200

Define evaluation. 

Making a judgement about the amount or value of something. 

300

Evaluation helps determine what makes one animal ________________ to another. 

Superior

400

What are the 3 parts of an evaluation?

1. Making Observations 

2. Organizing Thought      

3. Expressing Opinions

500

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

Pork Evaluation

100

What is a Gilt?

A female porcine that has not farrowed.

200

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. 

300

What is the ideal color of pork?

Reddish-Pink

400

At field day, will the carcasses most likely be ribbed or unribbed?

Unribbed

500

Name two areas where composition is evaluated in pork?

Backfat, Fatness, Muscle Development 

Pork Evaluation

100

What is a sow?

A female porcine that has farrowed. 

200

What are the two main factors when determining pork carcass value?

1. Composition

2. Quality

300

Name 2 of the 4 quality factors of pork. 

Firmness, Color, Marbling, Texture

400

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. 

500

List one selection criteria area for unribbed pork carcasses.

Rank on backfat, Muscling, Ham Muscling

Pork Evaluation

100

What is one area trimness should be evaluated in fresh hams?

Collar, Under the buttface, Cushion

200

What is PSE?

Pale, Soft, Exudative

300

List one area where muscling should be evaluated in fresh hams. 

Center section, buttface, cushion

400

Exposed loineye area is an indication of what selection criteria?

Muscling

500

List 3 of the 4 selection criteria for ribbed pork carcasses. 

1. Rank on backfat

2. Loineye area

3. Color

4. Firmness

Surprise

100

What is one thing you have learned within this unit so far?

Answers will vary.

200

What character was on the pork evaluation introduction slide?

Peppa Pig

300

Little Johnny lost his notes packet and asked Ms. Gill for another one. Will she give it to him?

No!!

400

You have the opportunity to go to Field Day at what University to compete in the Meats Contest?

University of Kentucky 

500

What is Ms. Gill's favorite color?

Pink