ADSC 2010: Test 1
328 Cards in this Set
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What is the goal of Animal Science?
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To profitably satisfy the needs of humans for food, clothing, emotional well-being, shelter, fuel, etc.
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Biological Study of Livestock topics
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Nutrition/metabolism
Genetics/selection
Reproduction/Physiology
Growth and Development
Production/Management
End Product
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Kingdom of Livestock
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Animalia
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Phylum of Livestock
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Chordata
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Chordata
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Have a backbone with a spinal cord
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Class of Livestock
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Mammalia
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Order of Livestock
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Artrodactyla
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Artrodactyla
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Even toed, hoofed, 4 toes
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Family of Cattle, Sheep, and Goats
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Bovidae
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Bovidae
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Multi-chambered stomachs, chew cud, ruminants, polycotyledonary placenta
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Cattle Scientific Name, Genus, & Species
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SN: Bovine
Genus: Bos
Species: Taurus, Indicus, Bison
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Sheep Scientific Name, Genus, Species
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SN: Ovine
Genus: Ovis
Species: Aries
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Goat Scientific Name, Genus, Species
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SN: Caprine
Genus: Capra
Species: Hirius
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Swine Scientific Name, Family, Genus, Species
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SN: Porcine
Family: Suidae
Genus: Sus
Species: Scrota Domesticus
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Suidae
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One Stomach
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Horse Scientific Name, Order, Family, Genus, Species
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SN: equine
Order: perissodactyla
Family: equidae
Genus: Equus
Species: Callabus, asinus(donkey)
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Perissodactyla
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non-reminant; odd number of toes
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Chicken Scientific Name, Class, Order, Family, Genus, Species
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SN: Gallus Gallus Domesticus
Class: Aves
Order: Galliformes
Family: Phasinanidae
Genus: Gallus
Species: Domesticus
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Aves
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Birds with wings and feathers
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Galliformes
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Short feet and beak
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Phasinanidae
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Ground dwelling birds; Exhibit Sexual Dimorphism
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Intact Male Cattle (Young and Old)
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Young: Bull Calf
Mature: Bull
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How long does it take for a bull calf to mature?
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1-2 years
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Castrated Cattle (Young and Old)
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Young: Steer (Smaller body than Bull)
Mature: Stag
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Intact Swine (Young and Old)
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Young: Boar Pigs
Mature: Boar
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How long does it take for a boar pig to mature?
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6-9 months
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Castrated Swine (young and old)
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Young: Barrow
Mature: Stag
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Intact Sheep (young and old)
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Young: Ram Lamb
Mature: Ram/Buck
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How long does it take a ram lamb to mature?
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1 year
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Castrated Sheep (young and old)
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Young: wether
Mature: Stag
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Intact Horse (Young and Old)
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Young: Colt
Mature: Stud/Stallion
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How long doe is take for a colt to mature?
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2-3 years
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Castrated Horse (young and old)
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Young: Gelding
Mature: Gelding
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Intact Goat (young and mature)
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Young: Buck
Mature: Buck
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Castrated Goat (young and mature)
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Young: Wether
Mature: Wether
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Intact Chicken (young and mature)
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Young: cockerel
Mature: Rooster/Cock
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Castrated Chicken (young and mature)
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Young: Capon
Mature: Capon
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Female Cattle (young and old)
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Young: Heifer
Mature: Cow
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How long does it take a heifer to mature?
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2-3 years
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Cattle Meat Product (young and mature)
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Young: Veal/ Calf
Mature: Beef
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Female Swine (young and mature)
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Young: Gilt
Mature: Sow
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How long does it take a gilt to mature?
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1 year
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Swine Meat Product (young and mature)
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Young: Pork
Mature: Pork
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Female Sheep (young and mature)
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Young: ewe lamb
Mature: ewe
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How long does it take for an ewe lamb to mature?
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1 year
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Sheep Meat Product (young and mature)
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Young: Lamb
Mature: Mutton
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Female Horse (young and mature)
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Young: Filly
Mature: Mare
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Horse Meat Product (young and mature)
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Young: Horse Meat
Mature: Horse Meat
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Female Chicken (young and old)
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Young: Pullet
Mature: Hen
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Chicken Meat Product (young and mature)
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Young: Chicken
Mature: Chicken
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Where does fresh beef come from?
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Cattle 20 months old
Grain fed cattle
Fed corn and soymeal
Designated for market
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What becomes of non-fed cattle?
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Roast Beef and Ground Beef
Used in fast food restaurants
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What issues come with non-fed cattle?
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Comes from older cows and bulls (3-8 years)
Flavor issues
Fed grass instead of grain
lower in fat, Lean
tenderness issues
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What two categories do chickens fall under?
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Egg Industry and Meat industry
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Free Martin
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Mixed sex twins
Mainly in Beef Cattle
The female twin does not develop a regular reproductive system; goes straight to the beef market
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List of Human Uses for Animal Products
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Carcass Meat
Organ Meat
Eggs
Milk
Clothing
By-Products
Pleasure
Power
Manure
Research Models
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What part of the body is considered Carcass Meat?
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Muscle
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What are examples of Organ meat?
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Not consumed in the US
Chicken Gizzards
Kidneys
Tongue
Liver
Chitlins
Heart
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What are some clothing products that come from animal products?
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Leather
Hides
Wool
Pelts
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By-products produced from animal products?
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Pharmaceuticals
Collagen
Fat
Animal Feed
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Types of Pharmaceuticals made from animal products?
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Protein Hormones
Insulin (Pigs) - not anymore
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What is collagen and what is it used for?
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Made from skin, hide, and feet
Goes into food products:
Jello
Mayonnaise
Sausage Casing
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What is animal fat used for?
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Lubricants
Cosmetics
Candles
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Where are animals used mainly for pleasure?
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Developed country such as the US
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Where are animals mainly used for power?
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Undeveloped countries
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What are uses of Manure and the two types of widely used manure?
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Fertilizer
Energy
Buildings
Chicken Manure and Cow Manure
Chicken manure is higher in Nitrogen and is more commonly used today
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Research Models and their uses
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Mainly baby pigs because of their close relation to handling diseases and boy set up
Up to 200 models of human diseases can be used and studied with animals
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World Population of Chickens
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Worldwide: 20.7
1. China: 5.2 billion
2. US: 2.1 billion
Products:
1. US: 17.1 billion
Number one consumer: Hong Kong
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World Population of Cattle
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Worldwide: 1.4 billion head
1. Brazil: 213 million
3. US: 93 million
Meat Products:
1. US: 12 million
Number one consumer: Argentina
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World Population of Sheep
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Worldwide: 1.1 billion
1. China 139 billion
Sheep Products
1. China: 2.1 million
Number one consumer: Australia
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World Population of Swine
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Worldwide: 967 million
1. China: 465 million
2. US: 66 million
Pork Products:
1. China: 50.5 million
2. US 10.3 million
Number one pork consumer: Denmark
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World Population of Dairy Cattle
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Worldwide: 265 million
1. India: 44 million
4. US 9 million
Dairy Products:
1. US: 89 million
Number one consumer: Finland
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World population of Horses
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Worldwide: 58.4 million
1. US: 10.2 million
Horse Products:
1. China: 161 thousand
3. US: 28 thousand
Number one consumer: Italy
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What is the importance of animal protein in a human diet?
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Meat has a high "biological value"
Amino acids, in the protein, match human requirements
You digest muscle to gain muscle
All essential amino acids are present in the correct proportions
Animal products are an excellent source of B vitamins and THE ONLY source of vitamin B-12.
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What is the RDA of Calories and Protein?
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Calories: 2700 (2000)
Protein: 56 (44)
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What are some health issues in developing countries?
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Undernourishment
Malnutrition
Not getting enough nutrients
Less calorie and protein intake than RDA
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Who consumes more animal products?
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Developed countries
(more intake of protein and calories)
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What is the major difference between developed and developing countries?
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Money and Mechanization
Money goes into purchasing of products needed to produce food and drought resistant crops
Mechanization helps people move away from agriculturally based jobs; more income
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About _% of the worlds tractors are in _.
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20%
US
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In 2005, how much of US population was fed by 2% of the population?
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98%
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In 2005, one farmer fed how many US and world citizens?
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US: 94
World: 34
Feeding whole communities now
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Who spends the least and the most amount of income on food?
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Least: US - 10.9%
Most: India - 51.4%
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Reasons for inadequate food supplies in developing countries
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Lack of knowledge
Population concentration
Lack of wealth
Governmental Policies
Environmental Challenges
Religious or social taboo
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What is an example of inadequate population concentration?
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Asia: 50% people to 22% agriculture
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What are examples of inadequate lack of wealth?
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Can't afford new mechanization
Inability to increase production
Can't afford fertilizer
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What are reasons lack of governmental support would hinder food supply?
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No income from government: hindering the increase of production
Lack of government support
Lack of supplies
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What are examples of environmental challenges?
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Lack of farmable land
Lack of rainfall
Plant and animal diseases
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US Beef Cow Inventory
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29.3 million
1. Texas
21. Georgia
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US Dairy Cow Inventory
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9.2 million
1. California
25. Georgia
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US Hogs and Pigs Inventory
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65.9 million
1. Iowa
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US Breeding Sheep Inventory
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4.0 million
1. Texas
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US Broiler Inventory
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8.6 billion
1. Georgia
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What breed of livestock does the US have the most of?
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Chickens!
Most widely consumed meat in the US
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US Horse Inventory
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9.2 million
1. Texas
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Breeds of Bos Taurus Beef Cattle
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British
Angus
Hereford
Shorthorn
Exotic/Continental
Simmental Simangus: Simmental & angus
Charolais Limflex: Limousin & Angus
Limousin Balancer: Angus
Gelbvich
Maine Anjou
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Breeds of Bos Indicus Beef Cattle
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Zebu
Brahman
Nellore
Gir
Indu-Brazil
American Breeds
Beef Master
Brangus
Braford
Simbrah
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What are the beef master cross breeds?
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1/2 Brahman
1/4 Hereford
1/4 Shorthorn
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What are the Brangus Crossbreeds?
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5/8 Angus
3/8 Brahman
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What are the Braford Crossbreeds?
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5/8 Hereford
3/8 Brahman
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What are the Simbrah Crossbreeds?
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5/8 Simmental
3/8 Brahman
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Angus
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Originated in Scotland
Black Angus (#1 in US)
Red Angus (#6)
Polled
Moderate Mature Size
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Angus Strengths
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Maternal Traits
Fertility and calving ease
Meat Quality - Marbling
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Marbling
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The fat located in the muscle
Adds flavor when cooked to eat (fat on a steak)
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Angus Weaknesses
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Small to moderate in size
Heat Tolerance
Carcass cutability
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What is carcass cutability?
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How much edible product you can get from the animal
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Hereford
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#2 in US
Originated in England
Red body with white face
Black body with white face
Horned and polled
Moderate size
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Hereford Strengths
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Hardy: Range and cold
Productivity in range conditions
Good temperament
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Hereford Weaknesses
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Low milk production
Moderate size
Susceptible to eye cancer: white face
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...
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Red Angus
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...
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Black Angus
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...
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Hereford
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Shorthorn
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Originated in England
#10 in US
Solid Red, Solid White or Roan (mix of red and white)
Horned and Polled
Moderate to large size
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Shorthorn Strengths
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Milk Production
Carcass Quality
Mothering Ability
Good Temperament
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Shorthorn Weaknesses
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Lack of muscling
Carcass cutability
Heat Tolerance: long, thick hair
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...
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Shorthorn
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Limousin
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Originated in France
#3 in the US
Black, Reddish Brown
Horned & polled
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Limousin Strengths
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Superior Muscling
Moderate to rapid growth
Carcass Cutability
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Limousin Weaknesses
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Fertility
Milk Production
Carcass Quality
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Simmental
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Originated in Switzerland
#5 in US
Black and Red
White Face
Horned & polled
Large Mature Size
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Simmental Strengths
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Milk production
Rapid Growth
Carcass Cutability
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Simmental Weaknesses
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Mature Large size
Can cause "Dystocia"
Carcass quality
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...
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Simmental
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Dystocia
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Breeding with certain large cattle can cause birthing issues due to their large calf size
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What is the hottest bred cattle right now?
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Simmental and Angus
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Charolais
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Originated in France
#4 in the US
Solid white to cream
Horned and polled
Large mature size
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Charolais Strengths
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Muscling
Rapid Growth
Carcass cutability
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Charolais weaknesses
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Cow maintenance costa
Dystocia
Milk production
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Gelbvieh
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Originated in Austria and Germany
#8 in the US
Black and Golden
Horned and polled
Moderate mature size
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Gelbvieh Strengths
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Fertility/early maturity
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Issue with Gelbvieh early maturity
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Cattle are usually weaned at 7 months, however the Gelbvieh, due to its early maturity, can become fertile and pregnant before they are weaned
So, the Gelbvieh heifers and bull calves must be separated till weaned
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Gelbvieh weaknesses
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Dystocia
Marbling
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Brahman
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Originated in India
#11 in the US (on the decline)
Gray to white (go from lighter to darker with age)
Predominantly Horned
Moderate mature size
Large hump, loose skin, big/floppy ears
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Brahman Strengths
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Heat. insect, and disease tolerant
Mothering ability
Longevity
Rapid growth in crossbreeds
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What is important about Brahman mothering ability?
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They are VERY protective over their babies
They form circles with their heads out and babies inside to protect them from danger and intruders
They will take someone down for coming near their babies
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Why is Brahman longevity so great/not so great?
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They live longer and are more productive later in life, however, they become fertile a year later than most cattle
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Brahman Weaknesses
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Lack of Muscle
Fertility/late sexual maturity
Cold Tolerance
Carcass quality and Tenderness
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Why are Brahman on the decline in the US?
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Their issues with carcass quality and tenderness of their meat
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Beef Master
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Originated in the US
#7 in the US
Multi-colored
1/2 Brahman, 1/4 Hereford, 1/4 Shorthorn
Predominantly Horned
Moderate Mature Size
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Beef Master Strengths
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Heat Tolerance
Mothering ability
Performance on Forage
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Beef Master Weaknesses
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Lack of Muscling
Variability in performance
With cross breeds: Some excel and some do not
Carcass Cutability
Carcass quality and tenderness
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...
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Charolais
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...
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Gelbvieh
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...
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Brahman
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...
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Beef Master
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Brangus
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Originated in US
# 9 in US
Black and Red (depending on the source of Angus)
5/8 Angus; 3/8 Brahman
Polled
Moderate mature size
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Brangus Strengths
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Heat Tolerance
Mothering Ability
Carcass Quality
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Brangus Weaknesses
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Muscling
Carcass Cutability
Temperament
Depends on cross; something wrong with genetics
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...
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Brangus
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Chianina
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Tallest Breed in cattle
White color with black points
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Tarentaise
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Red-brown color
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Senepol
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Bos Taurus
Developed in the Virgin Islands
Developed tropical adaptations such as heat tolerance
Not great Carcass quality
Great tenderness
Mother's milk too much; wasting energy and quality milk product
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Santa Gertrudis
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3/8 Brahman, 5/8 Shorthorn
First of all American breeds developed
Developed in King Ranch
Not extremely popular today
Muscle quality issue
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Braford
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3/8 Brahman, 5/8 Hereford
Developed in SW Florida (Adam's Ranch)
Not popular due to carcass quality
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...
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Chianina
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...
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Santa Gertrudis
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...
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Senepol
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...
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Tarentaise
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...
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Braford
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Holstein
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Originated in Holland
Black and White; sometimes red and white
Large mature size (2200/1500)
Make up 80% of our dairy cow industry
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What is significant about Holstein milk production?
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They produce a very high yield (lbs/year) or lactation
Have low milk fat: 3.7%
Does not exceed in milk quality
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What are some issues with large milk production?
|
Breakdown of utter
Leg issues when on concrete a bunch
Breeding Issues
|
|
...
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Holstein
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Jersey
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Originated in Jersey Island
Fawn Color
|
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...
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Jersey
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Brown Swiss
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Switzerland
Beef line called Bron Beef
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Guernsey
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Isle of Germany
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Ayrshire
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Scotland
|
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Milking Shorthorn
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England
|
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What are two important factors of the minor breeds of Dairy Cattle?
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Pounds of milk and milk fat
Not a lot of influence
|
|
...
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Brown Swiss
|
|
...
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Guernsey
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What is the main color of swine and why?
|
95% of pigs are white because the white hair comes off the hide easier
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Most of our pig production in the US is _. What does that mean?
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Terminal
All slaughtered; Produced for the market
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There are not a lot of _ _ hogs today.
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Pure Bred
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Maternal Breeds of Swine and important aspects
|
Yorkshire
Landrace
Chester White
Meishan
Litter size
Mothering Ability
# of pigs per litter/# of litter per year
Weaning weight
Structure/Skeleton (Will they survive?)
Predominantly White
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Yorkshire
|
#1 in the US
England
White with red ears that stand up
"Large White"
Over time developed the mother breed
10-14 pigs per litter
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Landrace
|
# 4 in the US
Denmark
Ears that flop down
10-14 pigs per litter
|
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Chester White
|
The Chester White is a breed of domestic pig which originated in Chester County, Pennsylvania. It was formerly known as the Chester County White.
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Meishan
|
Very different
Smaller and fatter
Lots of interest in US due to its prolificacy
18-22 pigs per litter
Could not make meat profitable in US due to more fat than muscle
|
|
...
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Ayrshire
|
|
...
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Milking Shorthorn
|
|
...
|
Yorkshire
|
|
...
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Landrace
|
|
...
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Chester White
|
|
...
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Meishan
|
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Paternal Breeds and Important aspects
|
Duroc
Hampshire
Pietran
Spotted
Berkshire
Meat Quantity
Muscling
Fat
Growth Rate
Feed efficiency
|
|
Duroc
|
# 2 in the US
Red
Large floppy ears
Know for growth and leanness
|
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Hampshire
|
#3 in the US
Developed in Kentucky
Unique color: Black with white belt including two front legs
erect ears
Known for leanness
|
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Pietran
|
Known for extremely heavy muscle
Susceptible to stress
Impacts Quality of milk
White with black spots
Erect ears
|
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Spotted
|
Developed in India
Pink with large, dark spots
|
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Berkshire
|
Angus of swine breeds
Meat quality breed: Marbling
Black with white points: white legs and nose
Produced in US for export
Not popular in US because there is no real profit in marbling in pork
NW part of US
Pure bred for specific market
|
|
...
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Duroc
|
|
...
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Pietran
|
|
...
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Hampshire
|
|
...
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Spotted
|
|
...
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Berkshire
|
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Ewe Breeds
|
Used specifically for wool market and lamb production
Medium to fine wool
Merino and Ramboulliet
Romney
|
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Ram Breeds
|
Used specifically for meat market
Suffolk
Hampshire
Dorset
Texel
|
|
Merino & Ramboulliet
|
#4 in the US
Finest Wool
Clothing
France
|
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Romney
|
Wool: Textile oriented
Large number of lambs
|
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Suffolk
|
#1 in the US
England
Large
White with black legs and face
No wool on legs or head
|
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Hampshire
|
#3 in the US
Shorter than Suffolk with larger skeleton
England
White body with black legs and face
Wool on legs and head
|
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Dorset
|
#2 in US
Horned and Polled
England
All White
|
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Texel
|
Isle of the Netherlands
Known for muscle growth
Tan body with white legs and face
|
|
...
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Merino
|
|
...
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Rambouillet
|
|
...
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Romney
|
|
...
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Suffolk
|
|
...
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Dorset
|
|
...
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Hampshire
|
|
...
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Texel
|
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Riding and Harness Breeds
|
American Quarter Horse
American Saddle Horse
Arabian
Morgan
Standardbred
Tennessee Walking Horse
Thoroughbred
|
|
Pony Breeds
|
Shetland
Pony of America
Welsh
|
|
Color registries
|
Paint
Pinto
Appaloosa
Buckskin
Palomino
|
|
Draft Breeds
|
Clydesdale
Belgian
Percheron
|
|
How much does 1 hand equal?
|
4 inches
Ground to withers(shoulders)
|
|
American Quarter Horse
|
15.2 hands (62 inches (15*4+2))
US
Great muscle development in hind legs
Racing
Moderate size
|
|
Throughbred ancestors
|
Darley Arabian
Godolphin Arabian
Byerly Turkey
|
|
Thoroughbred
|
Kentucky Derby
England
Descendants of Arabia
Solid Colors: Beige, Brown, Chestnut
Long, tall, and lean
Built for endurance
16-16.2 hands
|
|
Standardbred
|
Built for harness racing
Have to reach a certain time in racing to be named standardbred
Influences of Arabian
Moderate size
Lean, long strides, not as much muscle as quarter horse (racing differences
|
|
Arabian
|
Oldest Breed of horses
15 hands
Originated in Egypt: Deserts of Arabia
Pleasure Riding
Moderate Size
Very Showy (Dished face, raised tail, arched neck)
Hyper
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Warmblood Breeds
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Bred for sporting events (Equestrian team)
Hanovarian
Trekenher
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Hanovarian
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Northern Germany
15 hands
Good temperament: Calm and level-headed
Good Stamina
Show horses
Great reliabilty
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Trekehner
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Prussia
16-17 hands
Used a lot in dressage
Calm and level-headed
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What is dressage?
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A horse competition where a horse completes a series of certain movements and tasks
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Appaloosa
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Spain
Nezeperce Indians
3 color patterns: Blanket App (blanket over butt), Roan, and Leopard App (spots from front to back
Can also be registered as a quarter horse
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Palomino
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Golden horse (color of a 14kt US gold coin)
Primarily for pleasure
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Pinto
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Spain
White with brown splotches
Color patterns: Tobiano, Overo, Mix: Tovero, and Black & white
How much brown is on the horse decides what color pattern
Not as muscular as paint; smaller
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Paint
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Must be traced back to paint, thoroughbred, or quarterhorse to be registered as paint
Body shape: Quarterhorse
Color patterns: Tobian, Overo, Tovero, Black & white
Powerfully Built
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Clydesdale, Percheron, and Belgian
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16-17 hands
Built VERY powerfully
Large feet
1600-2000 pounds
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Welsh
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Wales
11-13 hands
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Shetland
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...
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Composition of lean muscle
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70% water
20% protein
8% fat
1% Ash (Minerals)
<1% Carbs
<1% Vitamins
B and B-12
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As an animal _, _ increases and _ and _ decrease.
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fattens
fat
water
protien
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Sacro- or Mayo-
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Means muscle
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3 types of muscle
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Skeletal
Cardiac
Smooth Muscle
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Skeletal Muscle
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Attached to skeleton
Voluntarily controlled by sympathetic nervous system
Striated to bring about force and movement of skeleton
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Cardiac Muscle
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Heart Muscle
Involuntarily controlled by unsympathetic nervous system
Striated to pump blood
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Smooth Muscle
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GI and Repro Tract
Circulatory System
Involuntarily controlled by the unsympathetic nervous system
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Sarcoplasmic Protiens
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Water soluble
Myoglobin
hemoglobin
cytochromes
enzymes associated with energy pathways
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Myoglobin
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The Major meat pigment
Exists in 3 forms in fresh meat
1. Deoymyglobin: w/o oxygen
2. Oxymyglobin: w/ oxygen
3. Metmyglobin
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Two main parts of myglobin
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Heme ring and globin
Iron in blood
Ring with protein molecule in middle/protein around ring
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Two factors that determine color
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Chemical state of Iron
Reduced: Fe2+
Oxidized: Fe3+
Compound bound to myglobins free binding site
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...
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American Quarter Horse
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Arabian
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Morgan
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Standardbred
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Tennessee Walking Horse
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Thoroughbred
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Appaloosa
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Paint
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Palomino
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Pinto
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Belgain
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Percheron
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Clydedale
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Pony of America
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Shetland
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Welsh
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What must the compound bound to the myoglobin free binding site have?
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Water
The pigment of the meat will be purple with water present
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Number one component of lean muscle
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Water
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Heme Ring
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Contains Iron
Has 4 binding sites
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Globin
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The protein component
Has 2 binding sites
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Deoxymyoglobin
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Purple
Water is present
Means without oxygen
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Oxmyoglobin
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Bright red
Means with oxygen
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Metmyolgobin
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Brown
End of shelf-life
Prevents binding sites
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Why is it better to buy purple meat?
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You want to buy purple meat instead of red so you can prevent oxidation from occurring, causing the meat to spoil. (metmyoglobin)
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Why do you want to keep oxygen out of meat packaging?
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Vacuum packaged meat lasts a long time when frozen
Has a 60-90 day shelf-life when not frozen
Water and myoglobin is the liquid at the bottom of the packaged meat
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Why is meat brown when cooked well?
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You have denatured the myoglobin
Cooking does not produce myoglobin, it denatures it
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Cured Meats
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Nitrite reacts with myoglobin and forms a pink color
Nitrite turns to a form of nitric oxide and converts to another pigment of myoglobin
Small amount added
Pink when fully cooked (ex. hot dogs)
Color lasts a long time
Heat sets the color in
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...
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In Order from left, to top, to bottom
Deoxymyoglobin
Oxymyoglobin
Metmyoglobin
Reversible reactions
When meat moved from metmyoglobin to deoxymyoglobin color will change, but shelf-life will still be short
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What are good reducing agents?
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Vitamin E and C
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Ways to extend shelf- life
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Enter Carbon Monoxide, a small amount, you get a bright cherry red color
CO2 stays longer and color stays longer, but could go past its shelf-life
Due to controversy = not used in today's industry
Feed animal vitamin E in high concentrations to increase reducing potential
Stays re…
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Ways to know if a meat is past its shelf-life
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Odor
Expiration Date
Not a lot of leeway on the end of shelf life of meat
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Bacteria and Meat
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Most bacteria comes from handling
Inside of meat is aescptic until cut and then handled
When ground (ground beef), bacteria is easily attained
Heat added to kill bacteria increase oxidation rate
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Three classes of muscle protein
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In order of most soluble to least soluble:
Sarcoplasmic Proteins (water soluble)
Myofibrillar Protiens (salt soluble)
Stromal or connected tissue proteins (acid soluble)
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How to move from metmyoglobin to oxymyoglobin
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Feed animal vitamin E in high concentrations and increase the reducing potential
Stays redder longer
Vitamin E is fat soluble in the membranes of the muscle cells and helps enhance shelf-life maybe a day or two
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Myofibrillar Proteins
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Salt soluble
Myosin and actin main contractile proteins
Troponin and Tropomayasin main regulatory proteins
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Myosin and Actin
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Make up 75% of the contractile proteins
Muscle Contraction in meat
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Tropoin and Tropomayasin
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Regulate the actin and myosin in muscle contraction
Each make-up 5% of the myofibrillar proteins
10% protein
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Stromal or Connected tissue
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Acid soluble
Connects and holds parts of the body down
Attaches skin, hide, protects against infections, important in wound healing
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Collagen Protein
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Major connective tissue protein in the body
Highly ordered structure
Complex protein
25-30% of weight
White color
Tensile strength
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Elastin
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Yellow Color
Very strong - elastic
Mainly in tendons and ligaments
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Muscle Fat
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About 50% of dietary energy from meat comes from fat
Animal fat is highly digestible
Much of the meat flavor comes from fats (carbonyl compounds)
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Animal fat saturation
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Animal fat is generally more saturated than plants
Solid at room temperature
Order of saturation: Pork < Beef < Lamb
Pork is the least saturated due to monogastric
Beef and lamb are both ruminants; when they eat unsaturated fat it turns into saturated fat
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What type of fats are we supposed to consume?
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Polyunsaturated
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How does dietary fat influence monogastric systems?
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Dietary fat can influence the saturation level of carcass fat
Carcass meat can get soft and oily
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T/F: Meats are typically a high source of lipids.
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FALSE
Are not a high source
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Eat less ___ and more ____ and _____.
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Fat
Fruits
Vegetables
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One 3oz. serving of meat provides:
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10% calories
40% protein
16% iron
35% zinc
40% B-vitamins
3oz. is the size of a deck of cards
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Actual amount of intake of dairy products today:
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3 servings
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Actual amount of intake of fats and oils today:
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3 1/2 servings
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Actual amount of intake of meats today:
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2.2 servings
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Actual amount of intake of vegetables today:
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2 servings
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Actual amount of intake of fruit today:
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1 serving
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Actual intake of breads today:
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5.1 servings
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Meat Protein biological value
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Have all of the essential amino acids in the correct proportions
The amino acids we can't make, we have to intake
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Factors affecting consumer acceptability:
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Flavor
Appearance
Tenderness
Smell
Price
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3 factors that impact tenderness
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Myofibrillar Proteins
Connective Tissue
Marbling
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Myofibrillar proteins affecting tenderness
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Contractile proteins
Contraction due to rigor causes toughness
Aging caused increased tenderness
Muscle enzymes break down and loosens structure
14-21 days of aging to optimize tenderness
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Rigor
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Stiffening due to death of muscle
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Connective tissue affecting tenderness
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Mainly collagen
The more connective tissues: the loco motor muscles improve
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Solubility
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As an animal ages, solubility decreases
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Marbling affecting tenderness
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Lubrication
Fat stimulates salvation which eases chewing
Dilution
Fat dilutes the negative myofibrillar and connective tissue effects on tenderness
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Methods for improving tenderness
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Electrical Stimulation
Aging
Marinating
Tenderizers
Mechanical tenderization
Proper cooking
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Electrical Stimulation
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60-500 volts
Speeds rigor formation
Blocks cold shortening
Causes pH decline
Physical disruption
Makes the muscle contract
Causes rigor to happen before temperature drops and keeps rigor from toughening muscle so much
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Marinating
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Acid solutions to solubilize connective tissue
Vinegar and Lemon Juice
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Tenderizers
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Papain (papaya)
Ficin (fig)
Bromelin (pineapple juice)
If you leave fro too long, it will break down everything and it will become mushy
CaCl2, NaCl, PO4
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Mechanical Tenderization
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Needle or blaze tenderizers
Allows bacteria to get into meat
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Proper Cooking
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Low temperature, long time
Solubilizes collagen
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Juiciness
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Refers to the fluid retention during cooking
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3 factors that impact juiciness
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Marbling
Cooking Method
Added Moisture: "enhancement"
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Marbling and Juiciness
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Intramuscular fat contributes to juiciness
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Cooking Method and Juiciness
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Rapid heat seals in moisture
Searing or Broiling
"sealing the surface"
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Added moisture: "enhancement"
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Added liquid and salt
Most pork today is enhanced
Low fat leads to less flavor, so must enhance
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Flavor and Aroma
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Protein: gives the meat flavor
nitrogenous compounds
Fat: gives the species flavor
Beef, pork, or lamb
Carbonyl compounds
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Appearance of meat
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HUGE factor at "point of purchase"
Color (uniformity and correctness)
Firmness
Texture
pH related issues: normal pH of meat 5.6
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"Dark, firm, and Dry (DFD)"
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Predominantly in beef
Results from pH >6.0
Long term stress
Low muscle glycogen at slaughter
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"Pale, soft, and exudative (PSE)"
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Results from low pH: <5.4
Short term prior to slaughter
Seeing PSE characteristics in chickens
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Dressage Percentage Calculation:
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Hot carcass weight / live weight x 100%
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General Ranges of Dressage Percentages:
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Pork
DP: 70%
Beef
60%
Sheep
50%
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The more ___ you produce, the more ____ you earn.
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Pounds
Money
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Factors affecting dressage percentage
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Fill
Content of the GI tract at slaughter - higher DP
Weight can increase DP
Finish (fatness): fatter animals have higher DP
Hide, head, and feet weight
Leave hide on, take hair off
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Beef carcass grading
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Evaluated between the 12th and 13th ribs
Splits carcass in half
Leaves in a rib in the back in case you need to hang it
Why split in half?
Because its HEAVY
Don't have to with sheep and pigs cause they are smaller in size
Gives a good grading spot
Good estimate of fat and mus…
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Two types of grading
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Yield grade
Quality Grade
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Yield Grade
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1-5 (1 good - 5 bad)
% boneless
closely-trimmed retail product from chuck, round, rib,and loin
12th rib back fat : inch
Ribeye area: inch squared
Kidney, Pelvic, and heart fat (% of carcass weight)
Hot carcass weight, pounds
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Quality Grade
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Prime Choice, Select, Standard
Maturity (A to E): bone size, shape, ossification
Marbling Score: intramuscular fat content
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What is the largest production cost in the livestock industry?
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Feed costs (60-70%)
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Study Guide: Final Exam