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

Question 1

Who funds the AHDB?

Answer 1

Farms and the industry

Question 2

Which information does the AHDB provide?

Answer 2

Market

Question 3

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

Answer 3

58%

Question 4

What are two methods of measuring fat depth?

Answer 4

Simple ruler or intrascope (optical probe)

Question 5

How many positions are there for fat depth measurements?

Answer 5

3

Question 6

Where is P1?

Answer 6

4.5cm from midline

Question 7

Where is P2?

Answer 7

6.5cm from midline

Question 8

Where is P3?

Answer 8

8cm from midline

Question 9

What does an autoform measure?

Answer 9

Lean meat % and grading of each pig

Question 10

What has P2 depth been since 1993?

Answer 10

10cm

Question 11

What does EUROP stand for?

Answer 11

Excellent, very good, good, fair, poor

Question 12

Which scale measures fatness?

Answer 12

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

Question 13

What are most lambs on the scale?

Answer 13

3LR

Question 14

What are three methods of grading fat depth in lambs?

Answer 14

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

Question 15

Which cattle breed has the highest tenderness score?

Answer 15

Belgian Blue

Question 16

Which breeds have the most and least slow oxidative fibres?

Answer 16

Aberdeen Angus most, Holstein least

Question 17

Which lambs are tougher in the loin?

Answer 17

Callipyge

Question 18

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

Answer 18

Increases, esp Durocs

Question 19

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

Answer 19

Duric

Question 20

What age were bulls finished in the DFAS bulls project?

Answer 20

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

Question 21

What did DFAS bulls project look at after finishing?

Answer 21

Quality of 4 muscles

Question 22

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

Answer 22

2-3 (3-4L for sucklers)

Question 23

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

Answer 23

Steers

Question 24

What happens to bull meat toughness with age?

Answer 24

Decreases

Question 25

Which management method produces the most tender lambs?

Answer 25

Finished on grass in Aug/Sept

Question 26

Which management method produces the least tender lambs?

Answer 26

Finished on roots in January

Question 27

How does lamb slaughter month affect tenderness?

Answer 27

Highest in Aug/Sept then decreases into winter

Question 28

Which substance causes boar taint?

Answer 28

Skatole

Question 29

What % of pigs are over boar taint threshold?

Answer 29

8-9%

Question 30

How does age affect toughness in pigs?

Answer 30

Older pigs are tougher

Question 31

How does heaviness affect boar taint risk?

Answer 31

Doesn’t

Question 32

How can you limit boar taint?

Answer 32

Management

Question 33

How does high vitamin E affect beef?

Answer 33

Better colour stability

Question 34

What happens if low vitamin E in beef?

Answer 34

Goes dark by day 7

Question 35

How does supplementing vitamin E affect beef shelf life?

Answer 35

Increases

Question 36

How is end of shelf life defined in beef?

Answer 36

Saturation value of 18

Question 37

What happens to meat colour in vacuum packaging?

Answer 37

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

Question 38

Whats the advantage of vacuum packaging meat?

Answer 38

Locks in flavours and juices

Question 39

Which kind of meat packaging is least and most chewy?

Answer 39

Vacuum packed least, O2 most

Question 40

Which four ways can fat affect meat quality?

Answer 40

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

Question 41

How does P2 fat depth affect tenderness and juiciness?

Answer 41

Increases

Question 42

Which two factors comprise flavour?

Answer 42

Taste and odour

Question 43

What does meat taste like and what is the odour?

Answer 43

Sweet, salty, metallic, rest is odour

Question 44

Which are the important factors for beef flavour?

Answer 44

Diet, gender, ageing

Question 45

What are four benefits of grass feeding beef?

Answer 45

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

Question 46

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

Answer 46

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

Question 47

How do marbling and subcutaneous fat affect flavour?

Answer 47

More species flavour, fatty flavour and mouth feel

Question 48

What feeds affect the types of fat present?

Answer 48

Differs in grain vs forage

Question 49

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

Answer 49

Rapid in PSE, does not occur in DFD

Question 50

How do stress and restlessness post-transport affect roughness?

Answer 50

Increase

Question 51

When does hot shortening occur?

Answer 51

pH below 6, temperature over 35

Question 52

When does cold shortening occur?

Answer 52

pH above 6, temperature below 12

Question 53

How do hot and cold shortening affect tenderness?

Answer 53

Decrease

Question 54

How do you avoid hot and cold shortening?

Answer 54

Match temperature during cooling to pH drop

Question 55

Which shortening effect does HVES avoid?

Answer 55

Cold

Question 56

Where can you suspend a carcass from?

Answer 56

Achilles or aitch-bone

Question 57

What are two advantages of suspending from aitch-bone?

Answer 57

Minimise contraction, may increase tenderness

Question 58

How does end point temperature affect tenderness?

Answer 58

Lower end point temperature is higher tenderness

Question 59

What has happened to steak tenderness and toughness since 2011?

Answer 59

Steak more tender, joints less tough

Question 60

Which factors are most important for tenderness?

Answer 60

Post slaughter factors

Question 61

Which factors are most important for flavour?

Answer 61

On farm