Carcass Evaluation/Processing Flashcards
What is stunning?
method used to render animal unconscious
Removal of Head
atlas joint (between atlas vertebra and occipital condyles)
What is the fell membrane?
membrane fully encompasses the carcass and lies between muscle and skin
Parts of pluck and viscera
pluck (thoracic, trachea, lungs, heart)
viscera (abdominal)
What species is the carcass split?
cattle
swine
What are break/spool joints?
break joint: (young) joint on fore legs that is a cartilaginous structure in lambs and it will break
spool joint: ossify
Antemortem Inspection
look at animals live within 24 hours of harvest
What factors affect dressing percent?
fill
digestive tract
fat
muscle
manure/mud
What are the offal items and which are the most valuable?
blood
feet/shanks
hide/pelt (MOST VALUABLE)
viscera
head
liver
heart
What is the temperature of a blast chill?
28 degrees F
What are buttons?
Soft cartilage tips on outside of chine bones that ossify as an animal matures
What factors are looked at when evaluating maturity?
appearance of bone and cartilage
What is pizzle eye?
white disc like tissue that is immediately behind the aitch bone from where penis was removed from the carcass
(distinguishes steers from heifers)
How long feed should be withheld prior to harvest
12-24 hours
What are the major cuts of beef?
Round, Loin, Rib, Chuck
