List the categories of meat.
	Discuss the origin of the term "meat packing".
	Match percentages with water, protein, fat, etc.
	What three components affect carcass value?
	Discuss: growth of muscle adipose tissue.
	List the order fat is deposited.
	How do hormones and hormone-like compounds affect growth.
	Label the graph that shows the gross physical changes in muscle, fat, and bone during growth.
	Discuss antemortem conditions that can affect meat quality.
	Discuss postmortem pH decline: normal and abnormal and effects on meat quality (color, juiciness, and texture).
	What cause denaturation of protein and how does denaturation affect meat quality?
	How is sever denaturation prevented?
	Describe rigor mortis.
	What causes resolution of rigor mortis?  How does this effect meat quality?
	Discuss the role of calpains and calpistatin.
	What is the relationship between muscle pH and WBC?
	Discuss the effect of stress on muscles.
	Discuss the production of lactic acid and its affect on meat quality.
	What is PSE? DFD?  What can cause these conditions to occur in meat?
	Discuss the effect of age and sex on meat quality.
	Calculate percent retail cuts in a 250 lb hog. Assume dressing percent is 72% and % retail cut is 80% of carcass weight.
	What the quality grades of pork?
	What are yield grades of pork based on?
	Label the wholesale cuts of a pork carcass.
	Calculate the yield grade of pork carcasses.
	Label the retail cuts of a pork carcass.