Georgia FFA Association
Senior Meats Evaluation CDE
State Meat Formulation Problem 2016
Meat Formulation Problem (50 points)
Directions: Following is a list of specifications for a pan sausage order. Use this information to answer the
solution problem and five multiple-choice questions related to the meat formulation problem. Choose the
best response to each of the questions. In all cases, there will be only one best answer.
On your answer sheet, blacken the number for your choice on the SOLUTION question, and blacken the
letter beside the corresponding number of the five questions. The SOLUTION question counts 25 points
and the other five questions count 5 points each.
Pan Sausage Formulation Information
Specifications:
Desired Fat content of the finished product = 28%
Batch size = 500 lbs.
Manufacturing date = March 23
No product over 15 days old may be used.
No variety meat may be used.
No product stored at 32 degrees F or below may be used.
No product stored at 35 degrees F or above may be used.
Raw Material
Harvest date
Storage temperature
Fat Content
Lean Content
Price
Boneless whole sow
meat
March 9
31
31
69
1.56
50% Lean pork trimmings March 15
33
50
50
1.89
40% Lean pork
Trimmings
March 20
34
60
40
1.69
Boneless Ham meat
March 19
34
20
80
2.45
Boneless Shoulder Meat
March 18
33
23
77
1.78
30% Lean pork trimmings March 19
33
70
30
1.56
Which of the following answers represents the correct combination of meats and the correct price per
pound of pan sausage when using the least-cost formula?
1.
2.
3.
4.
5.
6.
7.
8.
Boneless whole sow and 40% pork Trimmings @ $1.75
50% Lean pork trimmings and Boneless Ham meat @ $2.30
50% Lean pork trimmings and Boneless Shoulder Meat @ $1.80
40% Lean pork trimmings and Boneless Shoulder meat @ $1.77
40% Lean pork trimmings and Boneless Ham meat @ $2.30
30% Lean pork trimmings and Boneless ham meat @ $2.31
30% lean pork trimmings and Boneless shoulder meat-@ $1.76
Boneless whole sow meat and Boneless ham meat@ $ 2.13
Answer the following five questions in the QUESTIONS section under the Meat Formulation Problem
Solving on your answer sheet.
1. Which raw material does not meet the temperature requirement?
a. Boneless whole sow meat
b. Boneless ham meat
c. 30% Lean pork trimmings
d. 40% Lean pork trimmings
2. How many pounds of lean is in the finished batch of pan sausage?
a. 450
b. 345
c. 350
d. 360
3. Which raw product does not meet the temperature requirement?
a. Boneless whole sow meat
b. Boneless ham meat
c. 30% Lean pork trimmings
d. 40% Lean pork trimmings
4. What is the total cost of the raw material in the finished batch?
a. $796.30
b. $878.30
c. $627.98
d. $854.40
5. How many pounds of 30% lean trim is in the finished product?
a. 58.75 lbs.
b. 72.20 lbs.
c. 53.19 lbs.
d. 0 lbs.
Answers
#7
1-A
2-D
3-A
4-B
5-C