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Meat Science

Meat Science. What is Meat Science?. The study of the entire meat industry from the production of the animal to the preparation of the final product to the marketing of the product. Beef Lamb Rabbit Poultry Pork. Veal Venison Sea Food Wild Game Ostrich Emu. Types of Meat.

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Meat Science

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  1. Meat Science

  2. What is Meat Science? • The study of the entire meat industry from the production of the animal to the preparation of the final product to the marketing of the product

  3. Beef Lamb Rabbit Poultry Pork Veal Venison Sea Food Wild Game Ostrich Emu Types of Meat

  4. Why is Meat Important? • High quality protein • Iron • Vitamin B • Vitamin A

  5. Muscle Tissue Nerve Tissue Fat Tissue Blood Vessels Cartilage Tendons Bone Organ Tissue Meat is Composed of

  6. Brain Cheek Meat, Ears, Snout Pig’s Feet, Knuckles Head Meat Heart Intestines Kidney Lips Tripe Tongue Liver Lungs Spleen Pancreas Stomach Sweetbreads (Thymus) Tail/Oxtail Tallow Testicles Edible By-Products

  7. Meat cuts and by-products: USDA photo/Ken Hammond • Beef: • 62 percent as beef cuts • 24 percent for hamburger • 15 percent as by-products • Pork: • 65 percent of the total isconsumed as processedmeat such as ham,bacon and sausage. • The meat-packing industry provides by-products like cosmetics, glues and gelatins.

  8. History of The Meat Industry • Early butchers began killing and cutting animals for other people outside of their own family • Meat preservation began with the packing of meat in a salt solution in wooden barrels

  9. History of The Meat Industry • Animals were driven “on the hoof” until refrigeration was invented • Huge meat packing plants developed in the Midwest and began processing meat and shipping it

  10. History of The Meat Industry • As cities grew, small meat shops began to open to the public • Animals were driven to the railroad “on the hoof” and taken to larger cities to be butchered

  11. History of The Meat Industry • Meat plants were rebuilt and/or automated • It became more economical to ship frozen meat products than the live animal

  12. Overview of the Beef Industry • Approximately 1.3 billion total cattle in the world • 35 million of these are beef cows in the U.S.

  13. Segments of the Beef Cattle Industry • Seedstock/Purebred Breeders • Cow/Calf Operation • Yearling/Stocker Operation • Feedlots • Meat Packaging/Processing • Wholesalers • Retailers • Consumers

  14. How meat is sold: USDA photo Traditionally sold as sides,quarters or wholesale cuts Now mostly sold asboxed beef Some large packers nowprepare consumer-readymeat in vacuum packagesready for the supermarketshelf.

  15. Angus (black and red) Charolais Hereford Limousin Simmental Brahman Salers Texas Longhorn Shorthorn Belted Galloway Holstein and other dairy breeds??? > 250 beef cattle breeds Beef Cattle Breeds

  16. Meat Inspection • The mandatory evaluation of the health status of meat animals and the wholesomeness of the meat obtained from them

  17. Government surveillance: • Purposes of inspection: • Prevents harmful additives and ingredients • Excludes sick and diseased animals • Eliminates misleading labeling and packaging • Prohibits contaminated and unwholesome meats • Federal meat inspection is administered by the Food Safety and Inspection Service (FSIS) as part of USDA. • States may inspect meat only for use within that state.

  18. Federal Inspection • Exceptions to federal inspection of meat to be sold are farmers and custom/local butchers, however, they fall under state inspection guidelines

  19. Cutability • The amount of saleable retail cuts that can be obtained from a carcass

  20. Dressing Percentage • Ratio of the dressed carcass weight to the weight of the live animal • (Hot carcass weight/live weight)X100 • average=62.5%

  21. Wholesome Meat Act of 1967 • All meat must be inspected before sale

  22. Humane Slaughter Act • All animals must be immobilized prior to shackling and bleeding

  23. Slaughtering practices: USDA photo • Humane Slaughter Act (1960) requires animals to be rendered completely unconscious before slaughter. • Carcasses are chilled for 24 to 48 hours before grading and processing. • Brains, kidneys, tail,sweetbreads, and thetongue are by-products. • Sold separately as “offal” • Important source of income

  24. Immobilization • Rendering an animal unconscious (brain dead), but the heart is still beating---technically the animal is still alive

  25. Methods of Immobilization • Mechanical (gun, steel rod gun, captive bolt gun) • Electrical shock • Chemical (carbon dioxide)

  26. Killing • The bleeding of an animal until the heart stops beating (Exsanguination)

  27. Kosher Slaughtering • Butchering according to religious beliefs (Jewish Religion) • Kosher is exempt from the Humane Slaughter Act (Immobilization)

  28. 9 Components of Meat Inspection/Facilities Inspection • Sanitation • Ante-Mortem inspection • Post-Mortem inspection • Product inspection • Lab analysis

  29. 9 Components of Meat Inspection/Facilities Inspection • Control and Restriction of condemned material • Marking and Labeling • Pest Control • Sewage and Waste Disposal

  30. Rigor Mortis • The “stiffness of death” – the stiffening of muscles in a dead animal due to the lack of energy in the muscle • Occurs about 6-12 hours after death

  31. Rigor Mortis • Energy is needed in muscle in order for the muscle fibers to relax • When an animal is killed there is no way for energy to be produced because there is no more oxygen entering the body

  32. Rigor Mortis • Rigor mortis can be thought of as an irreversible muscle contraction • Pre-slaughter death, rigor mortis, rate of carcass cooling affect muscle change after death

  33. Carcass Grading • Types of Fat include: • Subcutaneous – fat found directly under the skin • Intermuscular – fat found between muscles • Intramuscular – fat found in the muscles (marbling)

  34. Grading is voluntary … Microsoft photo • Establishes and maintains uniform trading standards • Aids in setting the value of variouscuts of meat • Carcasses are graded by quality and yield. • Quality grades for beef:prime, choice, select,standard, commercial,utility, cutter and canner • Yield: proportion of usablemeat to bone and fat

  35. Variations in tenderness: Genetics is a big factor. Species and age – younger animals are more tender Feeding – indirect effect, grain-fed animals are younger at slaughter weight Muscle variations – amount of connective tissue affects tenderness Suspension of carcass

  36. Variations in tenderness (cont.): Electrical stimulation improves tenderness. Chilling rate – rapid cooling toughens meat Aging – beef is aged for 7 to 10 days Quality grade – age plays a big factor here Mechanical – grinding or cubing increases tenderness

  37. Carcass Grading • Quality • Yield

  38. Variations in tenderness (cont.): Chemical – salt or enzymes increase tenderness Marinades – may include salt, acid, enzymes, alcohol, oil to soften collagen, increase water uptake and break down connective tissues Freezing and thawing Cooking method Carving against the grain improves tenderness

  39. Quality Grading • Degree of Marbling • Abundant Prime • Modest Choice • Slight Select • Traces Standard

  40. Degree of Marbling

  41. Quality Grading • Maturity • Bone development • Button formation (ossification) • Whiter and flatter rib bones • A (youngest) -------E (oldest)

  42. Appearance of Ribs • A- Narrow and oval • B- Slightly wide and slightly flat • C- Slightly wide and moderately flat • D- Moderately wide and flat • E- Wide and flat

  43. A B C D E 9-30 months 30-42 months 42-72 months 72-96 months > 96 months Maturity cont’d.

  44. Bone Maturity

  45. Yield Grading • Indicates the carcass cutability • Fat thickness between the 12th and 13th ribs • Rib Eye Area • % kidney, pelvic, and heart fat • 1 (> muscling)------5 (< muscling)

  46. 12th-13th Rib Fat

  47. Ribeye Area

  48. Ribeye area • 10 dots=1 sq. in

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