L24: An overview of UK Meat Industry, carcase and meat quality Flashcards
Who funds the AHDB?
Farms and the industry
Which information does the AHDB provide?
Market
Up to what % of a pig carcase is lean meat?
58%
What are two methods of measuring fat depth?
Simple ruler or intrascope (optical probe)
How many positions are there for fat depth measurements?
3
Where is P1?
4.5cm from midline
Where is P2?
6.5cm from midline
Where is P3?
8cm from midline
What does an autoform measure?
Lean meat % and grading of each pig
What has P2 depth been since 1993?
10cm
What does EUROP stand for?
Excellent, very good, good, fair, poor
Which scale measures fatness?
1-5 scale, and 4 and 5 can be either low or high so a 7 point scale
What are most lambs on the scale?
3LR
What are three methods of grading fat depth in lambs?
Palpation, Hennessy grading probe, E+V VIA technology which measures both the back and side
Which cattle breed has the highest tenderness score?
Belgian Blue
Which breeds have the most and least slow oxidative fibres?
Aberdeen Angus most, Holstein least
Which lambs are tougher in the loin?
Callipyge
How does ad lib feeding affect tenderness in pigs and in which breed especially?
Increases, esp Durocs
Which pig breed has the highest lean growth efficiency on shear force?
Duric
What age were bulls finished in the DFAS bulls project?
12, 14, 16 months and some suckler bulls at 12 months
What did DFAS bulls project look at after finishing?
Quality of 4 muscles
What was the mean fat class in the DFAS bulls project?
2-3 (3-4L for sucklers)
Which kind of bulls had the most tender meat in the DFAS bulls project?
Steers
What happens to bull meat toughness with age?
Decreases
Which management method produces the most tender lambs?
Finished on grass in Aug/Sept
Which management method produces the least tender lambs?
Finished on roots in January
How does lamb slaughter month affect tenderness?
Highest in Aug/Sept then decreases into winter
Which substance causes boar taint?
Skatole
What % of pigs are over boar taint threshold?
8-9%
How does age affect toughness in pigs?
Older pigs are tougher
How does heaviness affect boar taint risk?
Doesn’t
How can you limit boar taint?
Management
How does high vitamin E affect beef?
Better colour stability
What happens if low vitamin E in beef?
Goes dark by day 7
How does supplementing vitamin E affect beef shelf life?
Increases
How is end of shelf life defined in beef?
Saturation value of 18
What happens to meat colour in vacuum packaging?
Darker red but comes back when meat is rested, also and odour which disappears after a few mins
Whats the advantage of vacuum packaging meat?
Locks in flavours and juices
Which kind of meat packaging is least and most chewy?
Vacuum packed least, O2 most
Which four ways can fat affect meat quality?
Substitute for muscle, weaken structural integrity of muscle, luvricate during chewing, influence flavour
How does P2 fat depth affect tenderness and juiciness?
Increases
Which two factors comprise flavour?
Taste and odour
What does meat taste like and what is the odour?
Sweet, salty, metallic, rest is odour
Which are the important factors for beef flavour?
Diet, gender, ageing
What are four benefits of grass feeding beef?
Image, antioxidants/shelf life, omega-3, taste
How much of meat do cell wall fats make up and what is this sufficient for?
Less than 1%, enough for flavour and to distinguish species
How do marbling and subcutaneous fat affect flavour?
More species flavour, fatty flavour and mouth feel
What feeds affect the types of fat present?
Differs in grain vs forage
What is post mortem change in pH like in PSE and DFD?
Rapid in PSE, does not occur in DFD
How do stress and restlessness post-transport affect roughness?
Increase
When does hot shortening occur?
pH below 6, temperature over 35
When does cold shortening occur?
pH above 6, temperature below 12
How do hot and cold shortening affect tenderness?
Decrease
How do you avoid hot and cold shortening?
Match temperature during cooling to pH drop
Which shortening effect does HVES avoid?
Cold
Where can you suspend a carcass from?
Achilles or aitch-bone
What are two advantages of suspending from aitch-bone?
Minimise contraction, may increase tenderness
How does end point temperature affect tenderness?
Lower end point temperature is higher tenderness
What has happened to steak tenderness and toughness since 2011?
Steak more tender, joints less tough
Which factors are most important for tenderness?
Post slaughter factors
Which factors are most important for flavour?
On farm
