Meat & Poultry Processing

1. Meat & Poultry Processing Unit VII Fabricating Carcasses and Box Meat

2. Boner Chop Corned beef Deckle Fabrication Fell Hanging tender HRI IMPS Longissimus dorsi Objective 1 - Terms

3. Popliteal lymph node Primal Purveyor Quarter Retail cut Roast Sirloin tip Steak Subprimal Objective 1 -Terms

4. Objective 2 – ICMISC label recommendations • Species • Primal cut • Retail cut • Percentage of lean

5. Objective 3 – Primal cuts of a carcass

11. Objective 4 – Boxed meat packaged in shrink wrap film • Shelf life and freshness are greatly improved • Inventory controls for retailers, wholesalers, and packers have been streamlined • Quality control and uniformity are assured

12. Objective 5 – Fat trimming methods • Most retail cuts are sold with a fat trim of a ¼ inch or less. • Fat is trimmed from a carcass immediately after slaughter by scraping with a U-shaped knife • The difficulty in trimming a carcass immediately after slaughter is lack of firmness in the fat. • On meat cuts, today’s consumers show a marked aversion to fat.

13. Objective 6 – Portion control • Consumer buying patterns have changed in the last twenty years for the following reasons: working women, faster life-styles, and smaller families. • Changes to adapt to consumer buying patterns include smaller portions, packaging for quick cooking, and more complete boning. • Portion control has led to exact requirements for meat products.

14. Objective 7- factors in developing meat specifications • Cut • Portion control • Grade • Age • Pack • Shrink • Yield • Trim

15. Objective 8 – Properties of quality packaging materials • Have low moisture-vapor transmission • Have differing oxygen permeability depending on the use • Have good tensile strength and are puncture resistant • Are pliable • Will maintain pliability and strength in sub-zero temperatures

16. Objective 8 – quality packaging materials • Are non-toxic • Are odorless • Provide for ease of marking for identification • Have good stripping qualities • Are grease-proof and stain-proof • Provide good sealing properties

17. Objective 9 –packaging materials • Kraft paper • Cellophane • Aluminum foil • Laminated foils • Films • Dermatex

18. Objective 10 –Fat to lean • The recommended percentage of fat to lean for ground meat is 15-30%.

19. Objective 11 – tenderize meats • Mechanically breaking down muscle fibers and connective tissue • Electrical stimulation at slaughter • Chemical means

20. Objective 11 – Ways to tenderize meats • Aged beef may be treated with a solution containing fungi or bacteria • The enzyme papain is the most commonly used enzyme • The enzyme ficin breaks down connective tissue and also breaks down proteins in muscle fibers. • Bromelin is the enzyme that attacks connective tissue but does little to meat fibers.

21. Objective 11 – Ways to tenderize meats • Cubing is a type of mechanical tenderization • The tenderizing process which provides a faster, more complete blood loss at a slaughter and a faster chilling time is electrical tenderization • Electrical stimulation improves tenderness and flavor by decreasing acid levels

22. Objective 11 – Ways to tenderize meats • Mechanical tenderization is used to shorten or break up connective tissues and tough muscle fibers • A type of meat which is typically tenderized by scoring is flank steak

23. The End