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The Meat We Eat Meats Unit Animal Science

The Meat We Eat Meats Unit Animal Science. Terminology. Terminology Meats : the edible flesh of mammals used for food. Poultry : the edible flesh of poultry used for food. Beef : the meat from mature bovines that are generally over 12 months of age.

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The Meat We Eat Meats Unit Animal Science

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  1. The Meat We Eat Meats Unit Animal Science

  2. Terminology

  3. Terminology Meats: the edible flesh of mammals used for food

  4. Poultry: the edible flesh of poultry used for food

  5. Beef: the meat from mature bovines that are generally over 12 months of age.

  6. Veal: the meat from very young calves, usually less than 3 months of age.

  7. Mutton: the meat from mature ovine carcasses that fail to show a break joint on the front foreleg.

  8. Lamb: meat from lambs or young sheep,up to about one year of age that shows a break joint in the foreleg.

  9. Pork: meat associated with all ages of hog carcasses.

  10. Chevon: meat from mature goats.

  11. Cabrito: meat from young goats.

  12. Carcass • part of meat animal that is left after the hide, hair, feet, head, and entrails have been removed

  13. Wholesale Cuts • major parts of a carcass; boxed and sent to distributors

  14. Retail Cuts • cuts of meat ready for purchase and use by consumers

  15. Immobilization • process of rendering an animal oblivious to pain

  16. Kosher • any food produced, killed, or prepared according to Jewish dietary law

  17. Exsanguination • removal of an animal’s blood

  18. Rigor Mortis • physiological process following death; where muscles stiffen and lock into place

  19. Shroud • cloth used to wrap the carcass during aging

  20. Aging • process of maturing and getting older; improves flavor and tenderness

  21. Primal Cuts • most valuable cuts on a carcass

  22. Adipose • technical term for fat tissue

  23. Mastication • act of chewing

  24. Elastin • protein substance found in tendons, bones, connective tissue

  25. Oxidation • any chemical change that includes oxygen

  26. Rancid • putrefied state of foods

  27. Microbes • minute plant or animal life; some good some bad

  28. Faculatative • microbes that can grow with or without free oxygen

  29. Curing • treating meat to retard spoilage

  30. Irradiation • preservation process that uses low levels of radiation to kill pathogens in food products

  31. Withdrawal Period • length of time that must transpire between the time drugs are given and animal is slaughtered

  32. Rendering • process during which condemned carcasses are placed under heat severe enough to kill any organisms that can cause problems

  33. Quality Grade • grade given to beef carcasses that indicates eating quality

  34. Marbling • desired distribution of fat in the muscular tissue

  35. Meat Inspection

  36. The Meat Inspection Division of the USDA was created in 1906.

  37. Inspectors are civil service veterinarians or non-professional lay inspectors. All are government employees, meaning the program is financed by the public.

  38. The federal government requires supervision of establishments which slaughter, pack, render, and prepare meats and meat products for interstate shipment and foreign export. Individual states have responsibility for intrastate shipments, however state standards cannot be lower than federal levels.

  39. The purpose of inspection is: a. Safeguard the public by eliminating disease or otherwise unwholesome meat from the food supply. b. To enforce the sanitary preparation of meat and meat products.

  40. The purpose of inspection is: c. To guard against the use of harmful ingredients or residue in meats from drugs, growth promotants, pesticides, etc. d. To prevent the use of false or misleading names or statement labels.

  41. The Wholesome Meat Act of 1967 updated and strengthened the Meat Inspection Act of 1906.

  42. A. States were given the option of conducting their own inspection service or turning the responsibility over to the federal government. B. Most states simply apply the federal regulations to their own programs.

  43. Types of Inspection

  44. Antermortem: inspection is made in pens or as animals are moved from the scales after weighing; obviously diseased or otherwise unhealthy animals not fit for human consumption may be marked “Suspect” or “Condemned”.

  45. Postmortem: inspection is made at the time of slaughter and includes careful examination of the carcass and viscera (internal organs); all good carcasses are stamped “U.S. Inspected and Passed”. Those failing inspection are stamped “U.S. Inspected and Condemned”.

  46. Regulations do not apply to farm slaughter.

  47. Inspection vs. Grading

  48. Inspection: a. is required. b. is objective.

  49. Grading: a. is optional. b. is subjective.

  50. Types of Grading

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