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College of Agriculture
> Dept. of Animal & Range Sciences
>
Meat Science Lab >
Meat Judging
Department of Animal and Range Sciences
Pork Loins
Pork loins are usually placed on cutability. The combination
of trimness and muscling is very important. External
fat differences are evaluated over the blade end, back
and sirloin end. Seam fat in the sirloin face and leaf
fat is also evaluated to determine fat. Muscling is
evaluated in the loin eye, exposed lean in the sirloin
face, length, width and depth of the back. Loin s that
have lean that is pale in color, soft, watery and coarse-textured
should be discounted. (MAKE ABSOLUTELY SURE THAT THE
CUT IS PSE BEFORE DROPPING IT)
Hams
Hams are generally skinned, boned and defatted prior
to being cured. This curing process tends to mask some
quality problems but acceptable quality is still required.
After the quality is acceptable hams are placed cutablity.
Trimness is determined by evaluating fat under the butt
face, over the flank and ham collar as well as seamfat.
Most of the muscle volume is in the center section and
cushion. These areas should be broad and deep, both
the width and depth of the center section should extend
toward the hock.
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