Animal Products Lecture Exam Flashcards
establishment approved and registered for the slaughter of animals for human food. It is synonymous to slaughterhouse.
Abbattoir
primary product of animal slaughter and dressing consisting of the skeleton with its attendant muscle, fat and, for some species, skin.
Carcass
refers to the flesh of animals used as food. In a broader sense, meat refers to the carcass or carcass parts coming from
animals sufficiently mature and healthy.
Meat
meat that has not undergone the chemical and physical changes that follow slaughter but has been only minimally
processed, such as by fabrication into retail cuts, cubing, grinding, marinating, or freezing
Fresh meat
are edible by-products from the slaughterhouse.
Meat by-products
refers to meat obtained from an illegal source.
Hot meat
is meat from cattle more than 1 year old.
Beef
meat from carabaos more than 1 year old
Carabeef
meat from sheep.
Mutton
meat from cattle less than 1 year old.
Veal
meat from deer.
venison
carcass or carcass parts coming from sufficiently mature and healthy animal
MEAT
correct age for good quality meat
sufficiently mature
meat safe for human consumption
healthy animals
has not undergone any substantial change from the time of slaughter
FRESH MEAT
EFFECTS OF CHILLING MEAT
- prevents microbial, chemical, and physical changes in meat.
- maintains the freshness of meat
- chilled meat is considered fresh
growing/rearing of domestic animals for food
ANIMAL PRODUCTION
Slaughter animals should be chosen based on the ff:
- Sex
- Age
- Size
- Class
- Health of the Animal
- Finish of the animal
similar meat characteristics for pigs
Barrows and gilts
similar meat characteristics for cattle
Steers and heifers
more fat
Castrated males
responsible for the boar taint odor
alpha androstenol
Meat from older animals
- High water binding capacity
- Higher degree of marbling
- Dark
- High emulsion capacity
- Rough in texture
- More flavor
Ideal age for slaughtering Swine
5 to 12 months
Ideal age for slaughtering Cattle
3 yrs or younger
Classes of hogs ranked by priority for slaughter
- Barrows and gilts
- Stags
- Shotes
- Sows and boars
Classes of cattle and carabao ranked by priority for slaughter:
- Steers
- Heifers
- Cows
- Bulls
- Stags
- Bullocks
A well finished animal should have ___% to ____% total fat
20-30
Advantages of fasting the animals
- Saves feed
- Ease in evisceration and cleaning of entrails and carcasses
- Animals are thoroughly bled
- Bright colored meat
- Lower meat shrinkage
- Longer shelf-life
prevents meat contamination
Sanitation
targets the spinal cord
Electric stunner
usually done in ruminants, not allowed
Matador technique
CLEANING OF THE CARCASS of Hogs:
- Scalding (60-82°C)
- Dehairing/scraping
- Shaving
how many hours to chill pork carcasses
24
how many hours to chill beef carcasses
48
covering beef with cloth to maintain the quality or prevent drying of fat
Shrouding
*chilling allows the meat to pass the __________
rigor mortis
Freezing – temperature is
-18 to -20°C
lowers the available water in meat
Drying
most microorganisms are destroyed by salt (increase ionic concentration)
Salting
meat is hermitically sealed in a container and subjected to the thermal process
Canning
use of a mixture of curing ingredients; also known as meat processing (shorter shelf-life)
Curing
dry skim milk, dry buttermilk plus butter oil
Recombined Milk
milk powder plus water
Reconstituted Milk
evaporated to a concentration of 73.7% water
Evaporated Milk
butterfat is replaced with vegetable fat such as coconut fat
Filled milk
concentrated milk to which sugar has been added
Condensed milk
GENERAL RAW MILK CHARACTERISTICS
Appearance
opaque, color varies from white to yellow
GENERAL RAW MILK CHARACTERISTICS flavor
fairly bland, sweet and salty, creamy
cow’s milk freezing point range from -0.512 to -0.550°C
Freezing point
Titratable Acidity of Milk
fresh milk has a TA of 0.14 to 0.16% lactic acid
pH of Milk
6.6 to 6.8 with 6.6 as the most usual value at 25°C
mastitic milk coagulates when mixed with the reagent
California Mastitis Test
determine heat stability of milk
Alcohol Precipitation Test (APT) & Clot on Boiling Test (COB)
titratable acidity (% lactic acid); acidic milk indicates high microbial load and activity
Acidity Test
indicates cleanliness in milking parlor
Sediment Test
normal milk (yellow); mastitic milk (blue)
Bromothymol Blue Test
immediately done after milking and upon arrival at the processing plant
Cooling
remove of physical contaminants
Clarification and Filtration
milk fat is removed from the milk
Separation
remixing calculated amount of fat and skim milk to attain a target fat content in a product
Standardization
heat treatment following by immediate cooling
Pasteurization
forcing the milk through a very small opening under high pressure
Homogenization
concentrating milk to 25 to 26% total solids by removal of water
Evaporation
evaporation of water from milk until a moisture content of 5% or lower in the product is attained
Drying
