BIOM 121 1nd Edition Lecture 8 Outline of previous lecture I Swine industry II Farrow to finish a Feeder operations b Farrow to wean operations c Other types of operations III Poultry industry a Poultry reproduction IV Market Classes and grading Outline of Current lecture I Market Classes and Grading a Feeder grades b Yield grades c Quality grades II Muscle fibers and tenderness a Muscle color Market Classes and Grading Learning objectives These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute Why do we have grades o Increase the grade worth more What do grades mean o Marbling how good steaks taste What are branded products o Value always same o Tyson KFC How has marketing changed o Vertical integration keeps everything uniform Marketing classes and grades are designed to accurately describe livestock that are being sold around the country o Type prices trends Changes in marketing In the past whole animal Currently o Whole carcass vs specific cuts or products o Global marketing o Ethnic marketing o Online sales Changes in advertising Marketing Classes Groups of animals separated according to use o Slaughter o Feeder o Bred heifers o Pairs cows with calves ewes with lambs Subclasses o Age o Sex o Weight Grades Yield grade of closely trimmed retail but Designed to group animals according to relative merit within market class Grades for slaughter animals generally fall into quality or cutability o Quality denotes eating quality or palatability o Cutability refers to leanness or trimness Feeder grades are subjective and utilized less frequently o Feeder cattle are described in the industry as OKIE no Brahman Cross has Brahman genetics genetics or breed o Numbering indicates muscling 1 2 3 4 o 1 heavy muscular round o 4 light wider muscles triangular Feeder Grades Feeder Cattle o Frame size small medium large Indication of weight when animal should grade choice o Muscle thickness 1 2 3 4 Indication of muscle mass when animal reaches market wt Feeder pigs o Grades correspond to slaughter pigs o US 1 2 3 4 and utility o Rarely used because swine industry is commercialized o PSE Moisture low Tastes dry o DFD dark firm dry ship to China Tastes moist Feeder Cattle Grades Steers Heifers 1200 1000 1200 1000 1000 850 1000 850 Large Medium Small Frame large medium small o Predicts weight at which grade choice Muscling thick 1 Average 2 Thin 3 Inferior 4 o Predicts muscularity of cattle at slaughter Grades USDA grads are voluntary o Some packers have their own standard Cattle o Sex class heifer cow steer bull bullock Bulls not quality graded Darkest meat can add a lot of stuff to it hamburger sausage Swine o Sex class barrow guilt sow boar stag Sheep o Sex class ewe lamb wether ram ewe Least consumed don t know how to cook Different physiological features different marbling and weight Quality grades are designed to provide an estimate of palatability 3 major protein commodities are o Beef 24 months to market ready o Pork 10 months to market ready o Chicken 6 weeks to market ready Differences in these products o Cattle are less uniform Because of different breeds and genetics o Pork and chicken uniform Because of vertical integration owner has control Quality grades retail Beef Lamb Pork Poultry Prime Prime Acceptable US A Choice Choice US 1 US B Select Good US 2 US C Standard Utility US 3 Commercial US 3 Utility US 4 Cutter Unacceptable Canner US utility Factors used to determine quality grades Beef o Maturity physiological age look at bones Color and ossification Young red round Old white wider Rib spineous process buttons cartilage Young cartilage Old bone ossification o Marbling intramuscular fat Lamb o Maturity spool joint or break joint Spool old age cannot break Break joint youth break at plate o Flank streaking streaks of fat in flank muscle o Conformation shape of carcass Width to length o Color color of lean light tannish pink Pork o Belly thickness 6 Must be 6 10 to create bacon o Lean color grey pink fine muscle fibers fine marbling too dark too pale o Free from soft oily fat feeding and genetics Younger and more marbling better quality grade prime slightly abundant Poultry US A B C A quality free of deformities o Well developed covering of flesh no tears o No feathers o No broken bones B quality slight deformities o Moderate deformities o Moderate covering of skin and fat o Occasional pinfeather o Disjointed bones but no broken Yield Grades Provides an estimate of retail cutabilty or leanness o More lean 1 yield grade o More fat 5 yield grade o Window of acceptability for fat in meat 3 7 Factors to determine yield grades Beef o Estimate of boneless closely trimmed retail cuts from the round loin rib and chuck Average is 60 of live weight o Adj Fat thickness split between the 12th and 13th rib 6 o Rib eye area longissimus dorsi muscle 11 0 yield grade 1 o KPH kidney pelvic and heart fat 1 6 usually 2 o Carcass weight 600 avg Lamb o BCTRC from leg loin rack and shoulder 50 avg ruminant o Adj fat thickness between 12th and 13th rid 3 o Equations YG 0 4 10x adj fat thickness Pork o yield of closely trimmed four lean cuts ham loin Boston butt picnic shoulder 70 avg monogastric o Last rib backfat 1 4 o Muscle thickness 1 2 3 1 thin 3 thick o Equation o YG 4x LRB thickness MS Yield Grade 1 Carcass weight 600 Fat thickness 2 Ribeye area 11 in KPH 2 5 Yield grade 1 5 Yield Grade 2 Carcass weight 605 Fat thickness 4 Ribeye area 12 3 in KPH 3 Yield grade 2 5 Yield Grade 3 Carcass weight 700 Fat thickness 6 Ribeye area 11 8 in KPH 3 5 Yield grade 3 6 Yield Grade 4 Carcass weight 665 Fat thickness 9 Ribeye area 10 5 in KPH 3 5 Yield grade 4 6 Yield Grade 5 Carcass weight 750 Fat thickness 1 1 Ribeye area 10 9 in KPH 5 0 Yield grade 5 6 Muscle Fibers and Tenderness More compact tougher Stretched less fiber Muscle Tenderness Short vs long sarcomeres o Short tough o Long tender Locomotive vs support muscles o Locomotive muscles to help move tough o Support tender Breed Quality grade o Higher intramuscular fat o Better eating experience Degree of doneness o Consumer affects overall eating experience After death glycogen become lactic acid o High lactic acid low pH Hemoglobin transports oxygen from the lungs to the muscles Myoglobin stores oxygen color determining Muscle Color Oxymyoglobin o Bright red Metmyoblobin o Brown Reduced myoglobin o Purple Directly correlated to the acidity of pH level of the