Lecture 9Outline of previous lectureI. Market Classes and Gradinga. Feeder gradesb. Yield gradesc. Quality gradesII. Muscle fibers and tendernessa. Muscle colorOutline of current lectureI. Muscle colorII. Marketinga. ChangesIII. Vertical integrationIV. Natural vs. organicMuscle colorAfter death-purple color becomes species specific due to final pH levelCattle-cherry redLamb-light redPork-pinkChicken-light pink/whiteBrown-lack of oxygenDirectly correlated to the acidity or pH level of the meat and signals the water holding capacity of the meatAfter death-pH drops due to lactic acid contentIdeal pH is 5.6Changes in MarketingValue-added productsBrand marketingNew product developmentVertical integrationUtilized in the swine and poultry industriesWhen all steps of production are owned by a single owner or controlled by one companyProduces very uniform and consistent products1950s vs 2000pigs-larger vs. thinnerlost productivityno belly fat=no baconchickens-thinner vs. largernot as tenderNatural vs. organicNatural (no special standards)Must be minimally processed and contain no artificial ingredientsDoes NOT include any standards regarding farm practices and only applies to processing of meat and egg productsOrganic (specific standards)Food has been produced through approved methods95% or more organic contentOrganic productsMeet, eggs, poultry, and dairy productsCome from animals that are given no antibiotics or growth hormonesProduceMade without conventional pesticidesFertilizers made with synthetic ingredients or sewage sludgeBioengineering or ionizing radiationGrass fed beef-marketing strategyLess efficient, slower growingDoes not limit the use of antibiotics, hormones or pesticidesReceive majority of nutrients from grass throughout lifeANSC 107 1nd EditionLecture 9  Outline of previous lecture I. Market Classes and Grading a. Feeder gradesb. Yield grades c. Quality gradesII. Muscle fibers and tenderness a. Muscle color  Outline of current lecture I. Muscle colorII. Marketing a. ChangesIII. Vertical integrationIV. Natural vs. organic  Muscle color - After death-purple color becomes species specific due to final pH levelo Cattle-cherry redo Lamb-light redo Pork-pinko 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 5.6Changes 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. thinnero lost productivity o no belly fat=no bacon- chickens-thinner vs. largero 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 productso Come from animals that are given no antibiotics or growth hormones- Produceo Made without conventional pesticideso 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