Pork Judging ANSI 4615. Pork Judging FFA judging Pork carcasses (un-ribbed and ribbed) Fresh Hams...
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Transcript of Pork Judging ANSI 4615. Pork Judging FFA judging Pork carcasses (un-ribbed and ribbed) Fresh Hams...
![Page 1: Pork Judging ANSI 4615. Pork Judging FFA judging Pork carcasses (un-ribbed and ribbed) Fresh Hams Fresh Center Loins Retail Cut Classes.](https://reader036.fdocuments.in/reader036/viewer/2022081519/56649c8b5503460f94945b3e/html5/thumbnails/1.jpg)
Pork Judging
ANSI 4615
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Pork Judging
• FFA judging• Pork carcasses (un-ribbed and
ribbed)• Fresh Hams• Fresh Center Loins• Retail Cut Classes
![Page 3: Pork Judging ANSI 4615. Pork Judging FFA judging Pork carcasses (un-ribbed and ribbed) Fresh Hams Fresh Center Loins Retail Cut Classes.](https://reader036.fdocuments.in/reader036/viewer/2022081519/56649c8b5503460f94945b3e/html5/thumbnails/3.jpg)
Pork Carcasses
• Normally evaluated skin-on and un-ribbed
• Evaluated for differences in fatness, muscling, and indirect indicators of quality
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Pork Carcass Emphasis
• Unribbed Carcasses- Primarily placed on cutability
• Greater emphasis on trimness than muscling
• Begin by ranking carcasses on overall trimness
• Examine each pair for differences in muscling.
• A full degree of superior muscling compensates for 0.25 fat. Inferior muscling is synonymous with adding .25
• “Thin” muscle not eligible for US#1
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Pork Carcass- Ribbed
• Utilize fat depth and loin eye size in ribbed carcasses to assess percent muscle.
• US Utility (PSE, DFD) pork carcasses should be severely penalized.
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Pork Carcass Terminology
• Trimness• First rib, last rib, last lumbar
vertebrae, loin edge, collar, belly pocket, navel edge, sternum
• Muscling• Ham, sirloin, loin, shoulder
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Fresh Hams
• Cutability is the main factor• Trimness is generally the most
influential factor• Assess quality relative to
acceptability for further processing
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Common Situations for Hams
• Strictly a cutability class• Trim, muscular ham• Trim, light muscle ham• Fat, muscular ham• Fat, light muscle ham• Any combination of the above
![Page 10: Pork Judging ANSI 4615. Pork Judging FFA judging Pork carcasses (un-ribbed and ribbed) Fresh Hams Fresh Center Loins Retail Cut Classes.](https://reader036.fdocuments.in/reader036/viewer/2022081519/56649c8b5503460f94945b3e/html5/thumbnails/10.jpg)
Common Situations for Hams
• Similar in trimness, placed on muscling
• Similar in muscling, placed on trimness
• Quality problems• Pale, soft and exudative• Dark, firm and dry
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Fresh Ham Terminology
• Trimness• Beneath the butt face, over the
rump region, forecushion, collar (center section), cushion, seam
• Muscling• Butt face, cushion, center-section,
forecushion• Quality
• Lean color, marbling, firmness, muscle separation, exudate
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Fresh Center Loins
• Emphasis• Stronger quality emphasis than
hams• If all acceptable in quality, then
cutability still primary importance• Quality problems more severely
discriminated against• Prototype PSE has no processing
value
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Fresh Center Loin Situations
• Quality problems• PSE• DFD
• Strictly a cutability class• Trim, muscular loin• Trim, light muscled loin• Fat, muscular loin• Fat, light muscled loin• Any combination of the above
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Fresh Center Loin Situations
• Similar in trimness, placed on muscling
• Similar in muscling, placed on trimness
• Similar in trimness and muscling, placed on quality
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Center Loin Terminology• Trimness
• Blade end, Lower rib, seam fat, back, sirloin end, tail region, seam fat
• Muscling• Blade end, loin eye, back, sirloin
end, tenderloin
• Quality• Lean color, marbling, firmness,
texture, exudation
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