ANSC Workshop for Youth

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ANSC Workshop for Youth

• Retail Pork Judging Classes
• Pork Ham Center Slices
• Pork Loin Chops
• Pork Bacon

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Introduction

• This set of three retail pork product classes was
  presented to the participants in the Animal
  Science Workshop for Youth Swine group in June
  2002.
• Digital photographs of the classes are presented
  just as the participants viewed them.

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Introduction

• A set of questions is provided following the
  classes. Read the questions one at a time and go
  back through the slides to come up the answers.
• After you have answered the questions, check them
  by looking at the answer keys at the end of the
  presentation.

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ANSC Workshop for Youth

• Retail Pork Judging Classes
• Pork Ham Center Slices
• Pork Loin Chops
• Pork Bacon

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ANSC Workshop for Youth

• Retail Pork Judging Classes
• Pork Ham Center Slices
• Pork Loin Chops
• Pork Bacon

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Questions

• Among the three classes, which were cured pork
  products?
• Which Ham Center Slice exhibited the least amount
  of star fat?
• Which Ham Center Slice showed evidence of
  bruising near the bone?
• What is the name of the bone in the Ham Center
  Slices?
• Which Pork Loin Chop exhibited the most
  subcutaneous fat?

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Questions - Continued

• Which Pork Loin Chop exhibited the most marbling?
• Which Pork Loin Chop had the largest tenderloin
  muscle?
• Which package of Pork Bacon had the poorest
  distribution of lean?
• Which package of Pork Bacon had the best lean to
  fat ratio?
• Which package of Pork Bacon should have had more
  fat trimmed at ends of slices?

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Official Placings and cuts

• Class 1 - Pork Ham Center Slices
• 4 - 3 - 1 - 2
• Cuts -- 4-2-3
• Class 2 - Pork Loin Chops
• 3 - 1 - 4 - 2
• Cuts -- 3-3-5
• Class 3 - Pork Bacon
• 2 - 4 - 3 - 1
• Cuts -- 4-2-2

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Answer Key

• Question
• 1..
• 2..
• 3..
• 4..
• 5..
• 6..
• 7..
• 8..
• 9..
• 10.

• Answer
• 1 and 3
• 4
• 2
• Femur
• 2
• 3
• 4
• 1
• 2
• 3

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The End