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VPH > L24: An overview of UK Meat Industry, carcase and meat quality > Flashcards

L24: An overview of UK Meat Industry, carcase and meat quality Flashcards

1
Q

Who funds the AHDB?

A

Farms and the industry

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2
Q

Which information does the AHDB provide?

A

Market

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3
Q

Up to what % of a pig carcase is lean meat?

A

58%

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4
Q

What are two methods of measuring fat depth?

A

Simple ruler or intrascope (optical probe)

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5
Q

How many positions are there for fat depth measurements?

A

3

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6
Q

Where is P1?

A

4.5cm from midline

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7
Q

Where is P2?

A

6.5cm from midline

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8
Q

Where is P3?

A

8cm from midline

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9
Q

What does an autoform measure?

A

Lean meat % and grading of each pig

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10
Q

What has P2 depth been since 1993?

A

10cm

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11
Q

What does EUROP stand for?

A

Excellent, very good, good, fair, poor

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12
Q

Which scale measures fatness?

A

1-5 scale, and 4 and 5 can be either low or high so a 7 point scale

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13
Q

What are most lambs on the scale?

A

3LR

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14
Q

What are three methods of grading fat depth in lambs?

A

Palpation, Hennessy grading probe, E+V VIA technology which measures both the back and side

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15
Q

Which cattle breed has the highest tenderness score?

A

Belgian Blue

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16
Q

Which breeds have the most and least slow oxidative fibres?

A

Aberdeen Angus most, Holstein least

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17
Q

Which lambs are tougher in the loin?

A

Callipyge

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18
Q

How does ad lib feeding affect tenderness in pigs and in which breed especially?

A

Increases, esp Durocs

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19
Q

Which pig breed has the highest lean growth efficiency on shear force?

A

Duric

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20
Q

What age were bulls finished in the DFAS bulls project?

A

12, 14, 16 months and some suckler bulls at 12 months

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21
Q

What did DFAS bulls project look at after finishing?

A

Quality of 4 muscles

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22
Q

What was the mean fat class in the DFAS bulls project?

A

2-3 (3-4L for sucklers)

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23
Q

Which kind of bulls had the most tender meat in the DFAS bulls project?

A

Steers

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24
Q

What happens to bull meat toughness with age?

A

Decreases

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25
Q

Which management method produces the most tender lambs?

A

Finished on grass in Aug/Sept

26
Q

Which management method produces the least tender lambs?

A

Finished on roots in January

27
Q

How does lamb slaughter month affect tenderness?

A

Highest in Aug/Sept then decreases into winter

28
Q

Which substance causes boar taint?

A

Skatole

29
Q

What % of pigs are over boar taint threshold?

A

8-9%

30
Q

How does age affect toughness in pigs?

A

Older pigs are tougher

31
Q

How does heaviness affect boar taint risk?

A

Doesn’t

32
Q

How can you limit boar taint?

A

Management

33
Q

How does high vitamin E affect beef?

A

Better colour stability

34
Q

What happens if low vitamin E in beef?

A

Goes dark by day 7

35
Q

How does supplementing vitamin E affect beef shelf life?

A

Increases

36
Q

How is end of shelf life defined in beef?

A

Saturation value of 18

37
Q

What happens to meat colour in vacuum packaging?

A

Darker red but comes back when meat is rested, also and odour which disappears after a few mins

38
Q

Whats the advantage of vacuum packaging meat?

A

Locks in flavours and juices

39
Q

Which kind of meat packaging is least and most chewy?

A

Vacuum packed least, O2 most

40
Q

Which four ways can fat affect meat quality?

A

Substitute for muscle, weaken structural integrity of muscle, luvricate during chewing, influence flavour

41
Q

How does P2 fat depth affect tenderness and juiciness?

A

Increases

42
Q

Which two factors comprise flavour?

A

Taste and odour

43
Q

What does meat taste like and what is the odour?

A

Sweet, salty, metallic, rest is odour

44
Q

Which are the important factors for beef flavour?

A

Diet, gender, ageing

45
Q

What are four benefits of grass feeding beef?

A

Image, antioxidants/shelf life, omega-3, taste

46
Q

How much of meat do cell wall fats make up and what is this sufficient for?

A

Less than 1%, enough for flavour and to distinguish species

47
Q

How do marbling and subcutaneous fat affect flavour?

A

More species flavour, fatty flavour and mouth feel

48
Q

What feeds affect the types of fat present?

A

Differs in grain vs forage

49
Q

What is post mortem change in pH like in PSE and DFD?

A

Rapid in PSE, does not occur in DFD

50
Q

How do stress and restlessness post-transport affect roughness?

A

Increase

51
Q

When does hot shortening occur?

A

pH below 6, temperature over 35

52
Q

When does cold shortening occur?

A

pH above 6, temperature below 12

53
Q

How do hot and cold shortening affect tenderness?

A

Decrease

54
Q

How do you avoid hot and cold shortening?

A

Match temperature during cooling to pH drop

55
Q

Which shortening effect does HVES avoid?

A

Cold

56
Q

Where can you suspend a carcass from?

A

Achilles or aitch-bone

57
Q

What are two advantages of suspending from aitch-bone?

A

Minimise contraction, may increase tenderness

58
Q

How does end point temperature affect tenderness?

A

Lower end point temperature is higher tenderness

59
Q

What has happened to steak tenderness and toughness since 2011?

A

Steak more tender, joints less tough

60
Q

Which factors are most important for tenderness?

A

Post slaughter factors

61
Q

Which factors are most important for flavour?

A

On farm

VPH (32 decks)

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