1 / 72

Meat Science

Meat Science. Animal Science Mrs. Rada. Historical Shift Westward. Causes of the Shift Refrigerated rail cars and trucks High real estate values Closer to livestock Multi-species plants  single species plant Whole Carcasses  Boxed beef. Packers and Stockyards Act (1921).

kaemon
Télécharger la présentation

Meat Science

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Meat Science Animal Science Mrs. Rada

  2. Historical Shift Westward • Causes of the Shift • Refrigerated rail cars and trucks • High real estate values • Closer to livestock • Multi-species plants single species plant • Whole Carcasses  Boxed beef

  3. Packers and Stockyards Act (1921) • Prevent unfair or deceptive practices • Continually updated

  4. Packers • Packer/processor vs. slaughter-only

  5. Meat Packer Economics Income 63% dressing percent 1200 x .63 = 756 lb car. $119/cwt or $1.19/lb 756 x $1.19= $899.64 Total Drop Credit: 1200 x .079 = $94.80 $899.64 + $94.80 = $994.44 Expenses 1200 lb steer @ $78/cwt 1200 x .78 = $936 Slaughter cost=$45 Total: 936 + 45 = $981 Drop by-products: Drop credit: $7.90/cwt

  6. Meat Packer Economics cont. $994.44 - $981.00 = Profit: $13.44/head

  7. Meat Packer Balance Sheet • Where does all the money go? • Cost of Livestock=80% • Labor=9% • Other Operating expenses=10% • Net Income=1%

  8. Processors • Purchase meat rather than livestock • Higher profit margins that packers (5 to 15%) • Sausage making, curing, etc.

  9. Other purchasers of meat • Wholesalers/distributors • Retailers • 25% of store receipts are for meat, poultry and seafood • Restaurants • 50% of consumers’ food dollar

  10. Slaughter of Livestock • Humane Slaughter Act of 1978 • Animal handling and stunning • Stunning • Render unconscious, not kill • Methods • Mechanical (cattle) • Electrical (pigs) • Chemical (CO2)-Europe for pigs

  11. Slaughter of Livestock • Sticking (exsanguination) • Standard vs. Kosher vs. Halal • Kosher: Rabbi must certify and no stunning • Halal: Muslim • Skinning • Beef, lamb and sometimes pork • Hide (pelt) puller • Hair removal (pork) • Scalding • Singer (burn off)

  12. Slaughter of Livestock • Eviscerate • Gutting • Split • Wash • Hot water, steam or organic chemical • Chill

  13. Carcass Fabrication Carcass Wholesale Subprimals Retail Cuts (grocery store)

  14. Meat-cut Standards • Uniform Retail Meat Identity Standards (voluntary) • Species • Wholesale (primal) cut • Retail cut • IMPS (Institutional Meat Purchase Specifications)

  15. Species differentiation • Size • Beef: largest • Pork: intermediate • Lamb: smallest • Color of lean tissue • Beef: cherry-red • Pork: reddish-pink • Lamb: dark pink to light red

  16. Relative value • Highest value • Middle meats • Rib and loin • Next highest value • End meat • Chuck, round, brisket, shank • Lowest value • Rough cuts

  17. Meat Terminology

  18. Meats • the edible flesh of mammals used for food

  19. Specific Terminology • Poultry: the edible flesh of poultry used for food • Beef: the meat from mature bovines that are generally over 12 months of age.

  20. Specific Terminology • Veal: the meat from very young calves, usually less than 3 months of age. • Mutton: the meat from mature ovine carcasses that fail to show a break joint on the front foreleg. • Lamb: meat from lambs or young sheep, up to about one year of age that shows a break joint in the foreleg.

  21. Specific Terminology • Pork: meat associated with all ages of hog carcasses. • Chevon: meat from mature goats. • Cabrito: meat from young goats.

  22. Inspection of Meat

  23. Inspection of Meat • Inspection for wholesomeness is mandatory and is paid for out of tax dollars. • stamped with a round purple mark if passed for wholeness

  24. Federal Meat Inspection Act and the Poultry Products Inspection Act • Food Safety and Inspection Service inspects all raw meat and poultry sold in interstate and foreign commerce, including imported products. • The Agency monitors meat and poultry products after they leave federally inspected plants.

  25. Voluntary Federal inspection • for animals not covered under mandatory inspection (i.e., buffalo, rabbit, reindeer, elk, deer, antelope) • handled under the Agricultural Marketing Act • gives the Secretary of Agriculture the authority to take whatever steps are necessary to make the product marketable • must pay an hourly fee for the service

  26. Grading of Meat

  27. Grading of Meat • Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors.

  28. Beef is graded as whole carcasses in two ways: • quality grades - for tenderness, juiciness, and flavor; and • yield grades - for the amount of usable lean meat on the carcass. • There are eight quality grades for beef. • Quality grades are based on the amount of marbling (flecks of fat within the lean), color, and maturity.

  29. USDA Quality Grades (Beef) • Official: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner • Industry Uses: Prime, Top Choice, Choice, select and “no roll”

  30. USDA Quality Grades (Beef) • Determined by maturity (A, B, C, D, E) and Marbling (Devoid to Extremely Abundant) • Maturity • A, B = Young • C, D, E = Old • Problems with USDA Beef Quality Grades • 1 in 10 carcasses is mis-graded • Marbling is a poor predictor of tenderness

  31. Quality Grades • Prime grade • is produced from young, well-fed beef cattle • abundant marbling • generally sold in restaurants and hotels • Prime roasts and steaks are excellent for dry-heat cooking (i.e., roasting, broiling, and grilling).

  32. Quality Grades • Choice grade • is high quality • less marbling than Prime

  33. Quality Grades • Select grade • is very uniform in quality • normally leaner than the higher grades • It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades

  34. Quality Grades • Standard and Commercial grades • frequently are sold as ungraded or as "store brand" meat. • Utility, Cutter, and Canner grades • are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.

  35. USDA Yield Grades (Beef) • Cutability • 1, 2, 3, 4, 5 • Determined by hot carcass weight, fat thickness, rib eye area, and percentage of kidney, pelvic, and heart fat (KPH) • Very accurate if accurately applied • 1 out of 4 carcasses is mis-graded

  36. Yield grades: • Range from "1" to "5" • indicate the amount of usable meat from a carcass • Yield grade 1 is the highest grade and denotes the greatest ratio of lean to fat • yield grade 5 is the lowest yield ratio • Yield grade is most useful when purchasing a side or carcass of beef for the freezer.

  37. Pork • USDA Grades are not used • Most pork packers use instrument assessment of percent lean (% muscle) • Fat-O-Meat’er or Ultrasound • Measures fat depth and loin eye area • Quality is monitored by: • pH • Instrumental color • Higher number = darker color

  38. Veal/Calf • There are five grades for Veal/Calf: prime, choice, good, standard, and utility. • Prime and choice grades are juicier and more flavorful than the lower grades. • Because of the young age of the animals, the meat will be a light grayish-pink to light pink, fairly firm and velvety. • The bones are small, soft, and quite red.

  39. Lamb • There are five grades for lamb. • Normally only two grades are found at the retail level – prime and choice • Prime grade • is very high in tenderness, juiciness, and flavor. • Its marbling enhances both flavor and juiciness. • Choice grade • has slightly less marbling than prime, but still is of very high quality.

  40. Lamb • Lamb is produced from animals less than a year old. • Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA graded.

  41. Meat Cooking

  42. Enjoyment of a meat eating experience is largely dependent on how it is cooked. • Color changes during heating • Very rare=130 Degrees F • Rare=140 Degrees F • Medium rare=150 Degrees F • Medium=160 Degrees F • Well done=170 Degrees F • Very well done=180 Degrees F

  43. Up to 122 Degrees F • Flavor • Changes (some flavors become more intense) • Micro-organisms • Active • Muscle Fibers • Gradually shrink • Collagen fibers • Buckle • Tenderness • Little change • Juiciness • Slight Water Loss

  44. 122 to 149 Degrees F • Juiciness • Water Loss • Flavor • Changes (some flavors become more intense) • Micro-organisms • Trichinella Spiralis • Destroyed at 137 degrees F • Muscle Fibers • Rapidly shrink • Collagen fibers • Begins to solubilize • Tenderness • Decreases in low collagen cuts; increases in high collagen cuts

  45. Up to 149 Degrees F • Juiciness • Rapid loss of juiciness • Flavor • Changes (some flavors become more intense) • Micro-organisms • 149 degrees F for 12-15 minutes destroys pathogens • Muscle Fibers • Harden • Collagen fibers • Continued solubilization (if moist heat) • Tenderness • Decreases rapidly, rapid toughening; Tenderization continues in high collagen cuts (using moist heat)

  46. Heat transfer • Convection • Circulating air or water • Conduction • Heat passed between molecules • Radiation • Radiant waves

  47. Equipment • Conventional range • Oven-convection and radiation • Stove-conduction • Forced air convection oven • Faster cooking • Impingement oven • High pressure air or water • Very fast cooking • Microwave oven • No browning of meat surface

  48. Equipment • Frying pan • Kettle, crock pot, Dutch oven • Grill • Continuous flow ovens

  49. Methods of Cooking Meat • Dry-Heat Methods • Broiling • Meat directly exposed to heat source • Steaks and chops • Panfrying • Thin cuts of meat, ground meat • Stir Frying • Deep fat frying • Only for very tender meat cuts • Roasting • Uncovered, no water added • Larger, more tender cuts

  50. Methods of Cooking Meat • Moist heat-methods • Braising • Liquid is added • Less tender cuts • Cooking in liquid • Stewing or simmering

More Related