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UF / OTHER / ANS Intro to Animal Science 3006 / What are the classifications of meat?

What are the classifications of meat?

What are the classifications of meat?

Description

School: University of Florida
Department: OTHER
Course: Introduction to Animal Science
Term: Fall 2017
Tags: Animal Science
Cost: 25
Name: week 12 notes
Description: meat animal products section
Uploaded: 03/22/2018
5 Pages 44 Views 3 Unlocks
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March 21, 2018


What are the classifications of meat?



ANS 3006

Meat Animal Products Part 2 

March 28th exam

Quantitative traits ­­­ large animal medicine

Definitions: 

Meat= edible parts of the animal

∙ skeletal muscle, heart, tongue

Carcass= portion of animal remaining after removal feet, head, viscera (internal organs),  covering (skin), tail, and blood

Muscle meat=skeletal muscle

Variety meats= involuntary muscle and glands

Classifications of Meat 

Red Meat

High content in myoglobin (oxymyoglobin)

Species:

∙ Cattle beef >1 year or veal < 1 year


What is the meaning of poultry?



∙ Sheep lamb= young or mutton=old

∙ Swine pork

∙ Goat chevron= mature or cabrito= young

Poultry

∙ Low in myoglobin (liquid found in meat containers that looks like blood but is actually  from the bone)

∙ White­ more power lifting We also discuss several other topics like What is the meaning of gaba?

∙ Red­ endurance  We also discuss several other topics like What did hershey and chase discover in 1952?

Seafood

Miscellaneous

Composition of Meat 

∙ Chicken consumption increased because its cheap

∙ Beef consumption has decreased because its expensive

∙ Pork consumption has been constant because it is somewhere in between chicken and  beef cost


What is the composition of meat?



Why consumes meat? 

High quality protein

∙ Highly digestible (96­99%)

∙ High biological availability

∙ EAA

Vitamins

∙ Riboflabin, Niacin, Thiamine, B6, B12, A, D, E, K

Page 1

Minerals

∙ Iron, zinc, selenium, phosphorus

Taste

∙ Umami(savory) We also discuss several other topics like What are the things that are in soil?

Inspection and Slaughter Process 

Why meat inspection?

1800’s­ Europe failed to recognized our meat inspection laws We also discuss several other topics like What is a positive externality or a negative externality and why does the existence of a positive or negative externality create a market failure?

Upton Sinclair’s book The Jungle, 1905

Book was supposed to be about migrant workers but people payed more attention to the meat  process and production

“I was aiming for peoples hearts and instead hit them in the stomach”

Meat Inspection act of 1906 

Cattle, hogs, sheep, and goats

Regulations Since 

1957= Poultry Inspection Act

1958,1978= Humane Methods of Slaughter Act

∙ Animal calm

∙ Trained workers

∙ Animal is immobilized and stunned (rendered unconscious)

1967­68= Wholesome Meat/Poultry Act

∙ State inspection= federal

1996= Pathogen reduction/HACCP

Exceptions If you want to learn more check out What is the function of proprioception?

∙ Home or farm slaughter

∙ Poultry if not more than 1,000 birds/year are sold Don't forget about the age old question of What are the direct causes of undernutrition?

∙ Curtis amendment

FSIS­ Food Safety Inspection Service

Page 2

March 23, 2018

ANS 3006

Meat Animal Products Part 3 

Inspector responsibilities 

Further processing

∙ Facilities/equipment

∙ Employee hygiene

∙ Labeling/storage/handling

Administrative

∙ Record review

∙ Testing

Enforce rules and regulations

∙ Code of federal regulation

∙ Directives

∙ Notices

Consequences of breaking rules

∙ Noncompliance records(NRs)­ speeding ticket

∙ Suspension of inspection­ shut down; can’t do anything

∙ closure

Steps in the slaughter process 

Antemortem inspection

∙ At rest and in motion

∙ Check animal health

Immobilization/stunning

∙ Render animal insensitive to pain

o Electricswine, poultry

o Captive boltbeef, sheep, goat

o CO2swine, poultry

Exsanguination­ massive loss of blood

∙ Sever carotid artery (beef, swine)

∙ Sever jugular (sheep, chicken)

Removal of some skeletal parts

∙ Head

∙ Lower legs (not swine)

∙ tails

Proper Dressing Procedures 

Pork

∙ Scald

∙ De­hair

Poultry

∙ Scald

∙ De­feather

Evisceration­ removal of internal organs

Splitting, Zero Tolerance Trim(milk, fecal matter, digestive tract content must cut them  out completely), Wash

Cooling 

∙ Carcass goes through rigor mortis

o “stiffening of death”

o Post mortem metabolism

Aging 

∙ Proteolytic enzymes break down the muscle to improve tenderness

∙ Moisture loss

 Failure of inspection is subject to recall

Dressing Percentage 

(carcass weight/live weight) x 100= Dressing percent %

Grading 

Inspection Vs Grading 

Inspection

Grading

Insures safety and wholesomeness

Tries to predict eating quality or product quantity

FSIS regulated

AMS regulated

MANDATORY for commerce*

Not mandatory

Paid for by tax payers

Paid for by the packer

Inspectors are state or federal Gov’t

employees

Personnel are Gov’t employees

*with some exceptions

Many companies use their own quality designation

Grading 

Quality Grade

∙ Prediction of eating charcteristics

Yield Grade

∙ Never going to see this one

∙ Tells us how much fat is on the carcass

Beef Quality Grading 

Marbling

∙ Intramuscular fat

Maturity

∙ Ossification of bone

∙ Amount of cartilage (less cartilage ­­­ older; more tuff ­­­ older)

Lamb Classification

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