Meat Science Slaughter Process wIwImmobilization wAwAnimal is rendered unconscious wdwdoes not feel...
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Meat Science
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Slaughter Process Immobilization Animal is rendered
unconscious does not feel pain
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Kosher Slaughter animal is slaughtered under the
regulations of the Jewish religion
animals slaughtered for Kosher markets do not have to be stunned.
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Methods Carbon dioxide chamber electric shock cartridge or mechanical bolt
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Immobilization allows the heart to pump in
order to drain the animal’s body of blood
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Exsanguination process of bleeding the
animal usually done by severing the
jugular vein with a sharp knife
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Exsanguination bleeding must be done
quickly to avoid hemorrhaging
hemorrhaging can cause blood spots in the meat
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Hemorrhage escape of blood from
ruptured blood vessels caused by a rise in blood
pressure
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Hide and organs removed liver brains pancreas intestines heart and kidneys
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In the US there are over 5000 plants
that slaughter animals
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Hogs are dipped into scalding
water and placed on a machine that scrapes the hair from the hide
some plants may skin hogs
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Organs used for food liver - most common brains, pancreas, intestines,
and heart kidneys may also be used for
human consumption
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Inspectors are present to inspect carcass
and internal organs detect any health concerns
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Inspectors if a problem is found with
the carcass, the entire carcass may be condemned
each carcass to be sold must be inspected
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Cooling carcasses may be wrapped in
a shroud carcass goes through rigor
mortis carcass may be aged
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Cooling beef carcasses are split down
the middle sides of beef are created by
sawing down the backbone
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Carcasses may be divided into quarters
by cutting each side in two pieces.
Sides are divided at the 12th and 13th rib to form quarters
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Carcasses lamb carcasses are usually sent
to the cooler whole as they are much smaller
hog carcasses are split into sides by cutting down the backbone.
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Carcasses beef and hog carcasses that
have been skinned are covered in a heavy cloth soaked in salt water
called a shroud
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Shroud prevents the carcass from
drying out
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Carcasses are cooled down rapidly go through rigor mortis muscles lock into place and
carcass becomes stiff
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Rigor Mortis physiology is similar to
muscle contractions in live animals
carcass muscles do not relax
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Rigor Mortis onset usually takes 6 - 12
hours for beef and lamb 30 minutes - 3 hours for pork
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Rigor Mortis as enzymes and
microorganisms begin to break down the muscle tissue, rigor mortis is partially relaxed
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Cooling Quick cooling of meat is
important to minimize protein degradation
inhibit growth of microorganisms
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Pork and Lamb carcasses are usually cooled
for 18-24 hours before cutting
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Beef cooled for 30 or more hours
before cutting into wholesale cuts
may also be aged in the cooler for as much as a week
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Aging carcasses undergo a period of
aging to allow enzymes and microoganims to begin the process of breaking down the tissue
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Aging improves tenderness and
flavor adds to the expense of
processing meat
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Aging alternatives electric stimulation of muscles current of 600 volts is sent
through the carcass right after slaughter and before the hide is removed
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Aging alternatives stimulation speeds natural
processes that occur after death
depletion of energy stores from the body
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Electric stimulation improves tenderness improve color, texture and
firmness makes hide removal easier
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Grading carcasses are graded
according to USDA standards
federal meat grading was established in 1925
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Grading administered by the AMS
(Agricultural Marketing Service) of the USDA
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Grade certifies class, quality and
condition with uniform standards
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Quality grades prediction of the eating
quality (palatability) of the meat when properly prepared
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Yield Grades indicate expected yield of
edible meat from a carcass and the subsequent wholesale cuts from that carcass
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Grading is voluntary and is paid for
by the packer
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Quality Beef Grades prime choice select standard commercial
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Quality Beef Grades utility cutter canner
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Grades are determined by the age of
the animal amount of fat intermingled
with the muscle
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Age determined by maturity of
the cartilage and bones cartilage hardens and turns to
bone as the animal ages
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Age graders inspect the rib cage
and vertebrae for the degree of bone and cartilage hardening - ossification
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Age as the animal ages, vertebrae in
the lower end of backbone tend to fuse or grow together.
Animals older than about 42 months cannot receive the highest two grades
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Age younger animals are usually
more tender than older animals
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Fat fat, known as marbling shows up as specks of white
across the rib eye more specks of fat that are
visible, the higher the grade
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Prime has the highest degree of fat
in the muscle fat gives meat its flavor and
juiciness
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Prime fat is expensive to put on
animals leaner grades are less
expensive
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Feedlot operators want their animals to grade
low choice at slaughter those raising prime animals
usually cater to the restaurant trade
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Beef most beef bought in the
grocery store is choice grade. A few market chains are
selling the leaner select grade as a low fat meat
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Yield Grade estimate of the percentage of
boneless, closely trimmed retail cuts that come from the major lean primal cuts
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Beef Yield grades 1 over 52.3 % lean primal cuts 2 50 - 52.3% 3 47.7-50.0 4 45.4-47.7% 5 less than 45.4%
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Wholesale cuts Primal cuts beef chuck, loin, rib and round
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Wholesale cuts pork shoulder, loin, sides and ham
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Wholesale cuts lamb shoulder, rib, loin, and leg
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Retail cuts primal cuts are divided into
retail cuts cuts of meat that the
consumer buys at the grocery store
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Retail cuts sized into portions that can
be easily cooked and eaten without further cutting or trimming
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Retail Cuts most expensive usually come
from the loin area most tender of the muscle groups chops and steaks such as the T
Bone
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Trimmings are made into sausage or
ground meat sausage is spiced and
preserved by drying or smoking
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Palatability how food appeals to the
palate - taste depends upon: appearance,
aroma, flavor, tenderness, and juiciness
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Palatability depends upon the
combination of qualities and the way it is cooked
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Appearance beef, pork and lamb vary in the
shades of red color darker meats are associated
with either a lack of freshness or meat from older animals
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Appearance bright red gives the
appearance of being fresh and wholesome
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Fat that is yellow instead of creamy
white is less appealing to consumers
yellow fat is found in certain breeds of animals that are unable to convert carotene
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Fat grain fed cattle generally have
white fat and considered to taste better than grass fed beef
grass fed may have yellow fat
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Tenderness components of muscle that
contribute to tenderness: connective tissue, state of
muscle fibers, amounts of adipose (fat ) tissue
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Connective tissue connects various parts of the
body is distributed throughout the
body
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Collagen most abundant protein the
animal more activity - more collagen as the animal ages, collagen
becomes less soluble
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Elastin elastic like protein found
throughout the ligaments, arterial walls, and organ structures
fibers are easily stretched, unaffected by cooking
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Fresh Meats When selecting, avoid
extremes in apparent juiciness
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Flavor changes often occur after extended
storage chemical breakdown of
nucleotides give a desirable aged flavor
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Flavor changes Oxidation of fats results in a
rancid flavor and a sharp unpleasant aroma
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Preservation and Storage meat is highly perishable spoils quickly create conditions that are
unfavorable to growth of spoilage organisms
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Preservation and Storage drying smoking salting refrigeration
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Preservation and Storage freezing canning freeze-drying
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Preservation and Storage meat provides an ideal
environment for microbial growth molds yeast bacteria
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Molds multicellular, multicolored
organisms have fuzzy, mildew-like
appearance
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Molds spread by spores that float in
the air or transported by contact with objects
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Yeasts large, unicellular bud and
spore forms spread by contact or in air
currents
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Yeasts most colonies are white to
creamy in color usually moist or slimy in
appearance or to the touch
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Microbial growth affected by temperature moisture oxygen pH physical form of the meat
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Temperature can influence the rate and
kind of microbial growth
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Psychrophiles grow in cooler temperatures 32-68 degrees F
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Thermophiles grow best in warmer
temperatures 45-65 degrees F
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Mesophiles growth optimum between
psycro’s and thermo’s
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Microbes temperatures below 40
degrees F greatly retard the growth of spoilage microbes and prevent growth of pathogens
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Moisture greatly affect the growth of
certain microbes must have moisture to
reproduce
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Oxygen availability determines the
type of microbe that grows aerobic - require free oxygen anaerobic - grow in the
absence of oxygen
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Oxygen facultative - grow with or
without free oxygen vacuum packaging helps to
inhibit growth of aerobic organisms
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pH optimum pH for most
microbes is near neutral (pH 7)
Molds - 2.0 - 8.0 Yeasts 4.0 - 4.5
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pH bacteria 5.2 - 7.0 meat and meat by products range
from 4.8 - 6.8 meat conditions favor the growth
of molds, yeast and acidolphilic bacteria
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Curing and Smoking documented as far back as
850 B.C. by the Chinese smoking and salting (curing)
only methods of preservation known
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Curing and Smoking imparts a particular flavor few people in the US still
rely on curing and smoking to preserve meat
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Curing and Smoking salt and nitrite - two main
ingredients sugar, ascorbate, erythorbate,
phosphates, and delta gluconolactone
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Curing and Smoking salt is used in amounts to
give flavor as opposed to amounts needed to preserve the meat
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Curing and Smoking nitrates used to impart the
cured color and flavor and inhibit bacteria action
cannot ammount to more than 120 ppm
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Curing and Smoking oldest method is dry curing cure ingredients are rubbed
onto surface of meat
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Curing and Smoking injection curing pump curing solution (brine)
into meat shortens curing time
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Curing and Smoking combination curing dry curing and injection
curing
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Refrigeration fresh meat, under home
refrigeration conditions should be consumed within four days of purchase
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Freezing blast freezing - use high
velocity air and temps af -10 C to -40 C
freezes meat very quickly
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Freezing length of time meat can be
kept frozen depends on temperature, species, type of product and the wrapping material on the product
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Freezing wrap using vapor proof materials keep oxygen out and moisture in moisture loss causes freezer burn
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Freezing beef - 6-12 months lamb - 6-9 months pork - 4-6 months cured meats - 1-2 months
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Drying low moisture foods contain
less than 25% moisture Beef Jerky is an example of a
low moisture food
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Drying intermediate moisture less
than 50% dry salami
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