Cattle-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 lifeLecture 10 (October 7)Evaluation of Slaughter AnimalsLearning objectivesTo understand the purpose of evaluating slaughter animalsTo determine valueTo understand the differences between grading and inspectingGradingoptionalInspectingmandatoryTo be able to calculate yield grades of beef, pork, and lambMost 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 percentYieldEfficiencyQuality grade-valueIndustry moving to grid systemWe sell livestock on the average-we would like to sell them on value based marketingCattle Trends1940’sYield 4 &51980’sToo large-lost efficiencyPresentIn the middleCarcass 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 flavorsLecture 11 (October 14)Learning objectivesTo understand the differences in line-breeding, in-breeding, and cross-breedingTo understand the election methods used in breeding livestockIn-breed-same breed (clearly relatable/i.e.father daughter)Created more homozygous genesLine breeding-same breed (related down the line)Cross breeding-completely different breedsGenetic problemsSheepSpider