Introduction to meat science

Question 1

Name the steps of conception to consumption in a farm-to-fork approach

Answer 1

1. Bull in
2. Mating
3. Bull out
4. Conception
5. Pregnancy
6. Calving
7. Suckling
8. Involution
9. Reconception (Day 365)
10. Weaning

Question 2

Name the Extrinsic factors of meat science

Answer 2

• Species
• Breed
• Age (chronological & physiological)
• Gender
• Feeding (fattening)

Question 3

Name the Intrinsic factors of meat science

Answer 3

• Muscle structure and composition
• Connective tissue structure & composition
• Natural proteases (calpains and calpastatins)

Question 4

Name the key aspects of a slaughter process

Answer 4

1. Purpose is to be humane (“animane”)
2. Reduce risk of injury to handlers and animals
3. Clean / hygienic process (“top-down approach”)
4. Slaughter process needs to comply with SPCA regulations and cultural requirements

Question 5

Name the functions of electrical stimulation

Answer 5

*Mainly to manage cold-shortening
*Improves conversion of muscle to meat
*Improves meat tenderness