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Understanding Connective Tissue and Meat Inspection in Meat Processing

This article explores the crucial roles of connective tissues such as collagen, elastin, and reticulin in the meat industry and their functions in the body. It also covers the importance of meat inspection as mandated by the USDA’s FSIS to ensure food safety. The history of meat inspection, including Upton Sinclair's influence on the Wholesome Meat Act, is examined. Furthermore, it delves into meat grading, focusing on quality and yield, two categories vital for understanding meat classification.

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Understanding Connective Tissue and Meat Inspection in Meat Processing

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  1. Meat CuttingDay 4

  2. Connective Tissue • Collagen • Makes up __50_%of connective tissue in the body (skin, hair, fingernails) • Found on the interior of bonesin the form of the collagen matrix. • The collagen matrix on the interior of bones serves as a network of webbing that, over time, fills with calcium.

  3. Connective Tissue • Elastin • One of two types of silverskin. Elastinis the tougher of the two. • Connects muscle to bone or bone to bone • Ligamentsand tendons • Also make-up blood vessels • As well as Backstrap, which is the thick band of connective tissue used to help hold the animals head upright.

  4. Connective Tissue • Reticulin • Holds muscle to muscle • skin to muscle • Allows us to easily pull the muscles apart • Makes the unique noise of tearing • Netting that suspends the fat around organs

  5. Meat inspection • All meat produced for human consumption must be inspected before distribution • regulated by the branch of the US Department of Agriculture known as FSIS, or Food Safetyand Inspection Service • since the inception of the WholesomeMeat Act of 1906

  6. Meat inspection • The Jungle, which was written by Upton Sinclair was the driving force in the creation of The Wholesome Meat Act. • Mr. Sinclair exposed the common workings and corruptionof the slaughtering business in Chicagoin the early 1900’s. • Written more for Socialist Propoganda

  7. Meat inspection • Custom processing is the only exception. • These are animals that are processed for personal consumption, not for retail sale.

  8. Meat inspection • Inspectors look for • Antemortem, Postmortem, Facilitiesand Equipment, Compliance, Abnormalities, tumors, discolored organs, cleanliness of facilities, proper labeling and proper packaging.

  9. Meat inspection • The inspection of the carcasswill be identified through the application of the official federal inspection stamp. • If performed by a state inspector, the stamp will be in the shapeof that state. • Both stamps will include the officialnumber that has been assigned to the specific processingplant.

  10. Meat inspection and Grading Inspectionof meathas nothing to do with the gradingof meat. • USDA Grading • Meat grading is paid for by the packer/processor • Presently, beef grading accounts for over 95% of the approximately 13 billion pounds of meat graded annually. • The meat inspector will gradethe carcasses before they are brokendown into retail, or wholesale cuts in the side_.

  11. Meat Grading • Meat Grading is broken into two categories- • Qualityand Yield • Yield- • Indicates the quantityof ediblemeat in a carcass (ratio of fatand boneto _meat_). • Used in retail, not restaurants • yield and selling price.

  12. Meat Grading • Yield Grading is expressed with a number representing the yield. • Yield Grade 1through Yield Grade 5are used • Yield Grade 1Represents the best yield

  13. ield Grade and Expected Yield (Cut ability) Y >52.3% 52.3-50% 50- 47.4% 47.4%-45.4% <45.4% % Yield Yield Grades

  14. Meat Grading • Quality • Eating Quality (_tenderness,juiciness and flavor), which is directly connected to the cooking technique. • The greater the quality- the lesscooking time will be required- • the more moist the meat will be. • The QualityGrade will be stamped on the animal in the form of a shield. • Quality Grading is most commonly performed on Beef, Veal, Lamband Pork

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