Carcass classification goals in SA (Dr Pamela)

Question 1

What causes variation in carcass composition and quality?

Answer 1

1. Species
2. Age / maturity type
3. Gender
4. Carcass fat content and composition
5. Breed / type

Question 2

Name and describe the meat safety act?

Answer 2

Act 40 of 2000

Provides guidelines for the conversion of livestock to
meat to ensure a safe and wholesome product to consumers

Question 3

Name and describe the Agricultural Product Standards act

Answer 3

Act 119 of 1990

• Helps to control and sets specific product standards for local and export purposes
• Describe and manage variation in carcass and meat quality
• Manage conversion of carcass or muscle to meat for different consumer preferences.

Question 4

Name the different red meat classification categories?

Answer 4

1. Age (A, AB, B & C)
2. Fatness (Codes 1-6)
3. Conformation (Codes 1-5)
4. Damage (1 to 3)

Question 5

Why is the animal ageing associated with tougher meat?

Answer 5

– Due to the amount and cross-bridges of connective tissue (collagen and elastin)
– Meat from younger livestock has collagen that is more soluble and immature and consequently more tender

Question 6

Why is fat code in the carcass classification system?

Answer 6

1. Contributes to carcass conformation and yield (dressing percentage)
2. Contributes to eating quality (aroma, flavour, tenderness, juiciness)
3. Significant variation in preferences for these attributes
4. Classification of a meat cut (but initially perceived to be too complex and now no longer specifically indicated on labelling)
5. Personal / cultural preferences
6. Price

Question 7

Name the red meat roller mark code and color system

Answer 7

Purple - AAA - 0 Permanent incisors
Green - ABAB - 1 to 2 Permanent incisors
Brown - BBB - 3 to 6 Permanent incisors
Red - CCC - >6 Permanent incisors

Question 8

Namer all the factors that affect meat quality

Answer 8

1. Nutrition
2. Social environment
3. Cooling
4. Ageing time
5. Post slaughter handling
6. Pre-slaughter handling
7. Lairage time
8. Lairage conditions
9. Animal handling
10. Disease
11. Transport
12. Slaughter weight
13. Climate
14. Genetics