ANSC 107 1nd Edition Lecture 9 I II I II III IV Outline of previous lecture Market Classes and Grading a Feeder grades b Yield grades c Quality grades Muscle fibers and tenderness a Muscle color Outline of current lecture Muscle color Marketing a Changes Vertical integration Natural vs organic Muscle color After death purple color becomes species specific due to final pH level o Cattle cherry red o Lamb light red o Pork pink o Chicken light pink white Brown lack of oxygen Directly correlated to the acidity or pH level of the meat and signals the water holding capacity of the meat After death pH drops due to lactic acid content 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 Ideal pH is 5 6 Changes in Marketing Value added products Brand marketing New product development Vertical integration Utilized in the swine and poultry industries When all steps of production are owned by a single owner or controlled by one company Produces very uniform and consistent products 1950s vs 2000 pigs larger vs thinner o lost productivity o no belly fat no bacon chickens thinner vs larger o not as tender Natural vs organic Natural no special standards o Must be minimally processed and contain no artificial ingredients Does NOT include any standards regarding farm practices and only applies to processing of meat and egg products Organic specific standards o Food has been produced through approved methods 95 or more organic content Organic products Meet eggs poultry and dairy products o Come from animals that are given no antibiotics or growth hormones Produce o Made without conventional pesticides o Fertilizers made with synthetic ingredients or sewage sludge o Bioengineering or ionizing radiation Grass fed beef marketing strategy Less efficient slower growing Does not limit the use of antibiotics hormones or pesticides Receive majority of nutrients from grass throughout life
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