By what two factors is the value of meat calculated?
-cutability
-palatability
Yield grades or % edible meat in carcass is:
cutability
Meat quality or eating satisfaction is:
palatability
Two factors influencing palatability are:
marbling and color
What do producers look for in carcass when determining age?
marbling
What 2 factors influence palatability of pork?
color and firmness
What is PSE?
pale, soft, exudative (not desirable)
T/F: Yield grade 5 of a carcass is better than a Yield Grade 1.
false
T/F: Prime cut is an example of a yield grade
false
Different cuts for young beef and old beef
-Young beef = tender
-Old beef = more marbling
Pork quality grades
-acceptable
-unacceptable
Poultry Quality Grades/Which are sold as whole birds?
-A, B, C
-whole birds are grade A
T/F: Both inspection and grading are mandatory for the selling of meat.
false
By what 2 factors is the value of the egg graded?
class and grade
Class Sizes of Eggs
-jumbo
-XL
-L
-M
-S
-Pee Wee
Quality Grades of Eggs
-AA
-A
-B
T/F: Grade AA eggs are the only eggs sold in store as whole eggs.
false
External factors that affect quality grades in eggs:
-shell
-cleanliness
Internal factors that affect quality grades in eggs:
-air cell
-blood spots
Process used to inspect internal quality is called:
candling
T/F: Grade A milk is the only milk sold for solid consumption; Grade B must be further processed and sold as other products.
true
Benchmarks for Grade A milk include:
-temp
-microbial load
-somatic cell count
-antibiotics
Class of milk is determined by:
fat percentage
Classes of Milk:
-whole
-lowfat
-skim
-buttermilk
T/F: Cutability is the % boneless, closely-trimmed retail cuts
true
What factors contribute to quality grading in pork?
maturity and marbling
Term for lamb carcasses w/ spool joints:
mutton
Heat-treating milk under pressure to kill pathogenic microorganisms
pasteurization
Radioactive waves transmitted through food to kill harmful microorganisms
irradiation
Irradiation label
radura