Lecture 10Outline of previous lectureI. Muscle colorII. Marketinga. ChangesIII. Vertical integrationIV. Natural vs. organicOutline of current lectureI. Evaluation of slaughter animalsa. Yield gradeb. Quality gradec. Dressing %II. Factors influencing value of slaughter animalsa. Dressing percentb. Fatnessc. Marblingd. Musclinge. Carcass weigh and ageEvaluation of Slaughter AnimalsLearning objectivesTo understand the purpose of evaluating slaughter animalsTo determine valueTo understand the differences between grading and inspectingGradinggiving it a valueoptionalinspectingmandatoryTo be able to calculate yield grades of beef, pork, and lambexample.17 adjusted fat thickness. What is the yield grade? 1.7+4=2.1Most livestock are sold on a “live weight basis based on carcass merit”beef cattle and sheep-most of the timeswine-all the time (grade and yield)Buyers must estimate: dressing percent, carcass quality grade and yield for bidDressing percentYieldEfficiencyHow much fatQuality gradeDetermines valueIndustry moving to grid systemGet paid based on what you areWe sell livestock on the average-we would like to sell them on value based marketingCattle Trends1940’sYield 4 &51980’stoo large-lost efficiencypresentin the middlebody musclegrowthall marketingCarcass Value depends onAgeWeightSexFatnessMusclingFactors influencing value of slaughter animalsFactors affecting carcass valueDressing percentFatnessMarblingMusclingCarcass weigh and ageDressing percentCarcass wt./ live wt. x100Factors influence DPFill (contents of viscera-gastric intestinal tract)Fat increases, DP also increasesMuscle increases, DP also increasesMudAnimals are often excessively fattened when DP pays a major role in pricing equationFatness-finishExcessive fat will have a negative effect on curabilityEnough fat is needed to provide for adequate quality and to prevent carcass shrinkageAs an animal gets fatter their shape changes and they becomeSquarer-they lose the muscle definitionDeeper bodied-lay fat in low 1/3Smoother in their muscle-lose definitionWiderOf the major fat deposits, marbling is the last depositedAnimals will deposit fat from front to rear with marbling beginning in the lastsMarblingMarbling is the fat dispersed within muscle groups; contributes to palatabilityPrimary factor influencing quality gradeDifficult to estimate in live cattleBreedFrame size-small, medium, largeTime on feedNo fat is good right?Quality grade odds of poor steakPrime 1 in 26Upper 2/3 of choice 1 in 19Lower 1/3 of choice 1 in 7Select 1 in 5Standard 1 in 2MusclingGoal in red meat production in high quality lean muscleMuscle has shape, is expressiveMuscle can be measured with ultrasoundA lot of variation in muscularityMost common indicator of muscling is Longissimus Dorsi (LD) muscleWeight and AgeMeat from older animals is less tender with more flavorAgeWeight-extremely variableProblemsLight animals discounted (cost same as large)Over weight animals discounted due to too large cutsWont fit in boxAppropriate weight rangesBeef 1000-1300Sheep 100-150Swine 200- 270Weights have fixed costs in terms of processingBuyers protective systemYoung-cherry redMature- darkerBreak joint-determines age of sheep carcassLambsSex and Sex conditionIntact males are leaner than females and male castratesTestosteroneAt the same weight, gilts are leaner than barrowsAt the same weight, steers are leaner than heifers, wethers are leaner than ewe lambsHeifers generally discounted $1.50-$3.00 due to possibility of pregnancy (DP) and increased seam fatAt the same weight, bulls are leaner than steers, but have lower quality gradeBy productsMajor portion of value of slaughter animalsHogs 7%, cattle 13%, and sheep 9-12%Hides are highest valueBrands cause discountsScratches cause discountsLarge % of liver loss from feed yard cattle due to abscessesInjuries and HealthBruises represent a loss of value that can be avoided through proper handling and use of proper equipmentAnimals found to be sick and in ante mortem inspection are not allowed into food chainCarcasses are inspected post-mortem and certifies to be free of disease, filth, etc.Inspection vs. gradingInspection-requiredFirst line of defense against adulterated meat and poultry products.Responsible inspection of animals before and after slaughterGrading-optionalComposite evaluation of carcass maturity, firmness, texture, color of lean, and the amount and distribution of marbling within the leanSummaryWeight is determined by as scale, but in some situations its is estimatedDressing %,Fat thickness, a muscling parameter , yield grade, and quality grade (30% accurate) is estimatedA value is estimated based upon the aboveYield grade 5-smooth and roundBetter quality gradeYield grade 1-has shapeMore efficientCalculation of yield GradesLambLeg, loin, rack and shoulderYield grade-0.4 +( 10 x adj. fat thickness)Adj. fat=.22YG=0.4+2.2=2.6YG= 2PorkHam, loin, Boston butt, picnic shoulderLast rib backfat (LRB)-12th and 13th ribMuscle thickness (ms)Thin-1, avg-2,thick 3YG=4 x LRB- msAging beefBeef can be aged for 11 daysGives a stronger (more intense flavor)Must be in a clean high humidity environment30-35 degrees Fcan absorb off flavorsANSC 107 1nd EditionLecture 10  Outline of previous lectureI. Muscle colorII. Marketing a. ChangesIII. Vertical integrationIV. Natural vs. organic  Outline of current lectureI. Evaluation of slaughter animals a. Yield gradeb. Quality grade c. Dressing %II. Factors influencing value of slaughter animalsa. Dressing percent b. Fatnessc. Marbling d. Muscling e. Carcass weigh and age 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. Evaluation of Slaughter Animals  Learning objectives- To understand the purpose of evaluating slaughter animals o To determine value- To understand the differences between grading and inspectingo Grading giving it a value  optional o inspecting  mandatory- To be able to calculate yield grades of beef, pork, and lambo example .17 adjusted fat thickness. What is the yield grade? 1.7+4=2.1- Most livestock are sold on a “live weight basis based on carcass merit” o beef cattle and sheep-most of the timeo swine-all the time (grade and yield) o Buyers must estimate: dressing percent, carcass quality grade and yield for bid Dressing percent  Yield Efficiency- How much fat  Quality grade Determines value -