AVS 101 1st Edition Lecture 18 Meat Industry Meat Industry 300 billion lbs. worldwide 42 billion lbs. in US 150 million lbs. of horsemeat Meat is Appraised by …… Age of animalMeat not always tougher w/ageFlavor stronger in older animalsOlder animals have more finish (fat) Sex Males are castrated Undesirable flavor/odor when in tact Dressing Percent = Carcass Weight = What remains after skin, organs, etc. are removed Average Dressing Percents Lamb = 50% Beef = 60% Pork = 70% Poultry = 85% Slaughter Procedure Rendered insensibleGasElectric shockCaptive bolt pistol Slaughter Procedure Animal is bled out Skinned Split & evisceratedLungs, heart, etc. Slaughter Procedure Washed & cooled Inspected & graded Meat cooled rapidly to 34 F Kosher Method Under supervision of rabbi Animal is not stunned A rapid cut across throatSever trachea, esophagus, vagus nervesAnimal loses consciousness in 3 seconds Poultry Slaughter Shackled upside down Shocked Bled Poultry Slaughter Scalded Feathers removed Singed Eviscerated Chilled & packed Most Valuable Wholesale Cuts Pork à Ham Beef à Round Lamb à Leg Inspection & Grading InspectionFree service –USDADetermines wholesomeness of meatIs it safe to eat?Inspection sealPurple vegetable food coloring GradingPremium service, paid forDetermines the quality of meat Inspector Examines the head/lymph nodes, liver, lungs, etc. 1 out of every 400 carcasses fail inspection entirely Quality Grade vs. Yield Grade Predicts how good meat will taste Measure of edible cuts from the carcass #1 (Best) à #5 Worst Grading Grade is assigned to entire carcass Grading BeefPrimeChoiceSelectStandardCommercialUtilityCutter & Canner Grading PoultryABC Meat as a Food Specialty Meats (variety meats)TongueTripe – reticulumSweet bread – pancreas, thymusKidneyLiverBrainsTailIntestinesRocky Mountain Oysters Non-edible By-products Hide – leather Hair – brushes, filters Glands – drugs Collagen from bone – glue Feathers Nutritional Quality of Meat Contains high quality protein Nutritional Quality of Meat High calories Highly digestible à +90% Limited source of vitamins & minerals Color Pigment myoglobin Myoglobin + O2àoxymyoglobinBright redNot harmful Color Oxymyoglobin + O2 àmetmyoglobinBrown + O2 purple à gray à green Color Ground beef à 24-36 hours Freeze – 1-6 months depending on cutMeat loses its flavor when
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