Meat Flashcards
Wholesale cuts were sold as
Boxed Beef
Retail cuts are sold as
Case Ready meats
Advantages of Case Ready meats:
- Buy only what you want
- Longer shelf life
- Lower or No Mess
- Decrease number of people - levels of contamination
Disadvantages of Case Ready meats:
increased packaging = increased prices
What is processing?
Mechanical, chemical, or enzymatic treatment that alters the original form of the product.
Advantages of processing:
- greater utilization (lower value cuts)
- increased palatability
- greater convenience
- greater variety
- improve portion control
- composition control
- preservation - increased storage life
Three Functions of Salt (NaCl or KCl):
- preservation
- protein extraction (glue that holds them together)
- flavor
Nitrites & Nitrates that provide pink color and flavor, prevents food poisening and decreases rancidity.
NO3 -> NO2
Purpose of phosphates (type of erythorbates & ascorbates)
increase water-holding capacity
Mechanical Methods Used in Processing for adding cure:
- pumping or injecting
- dry cure (rub)
Mechanical Methods Used in Processing
Grinding, chopping, emulsifying
Degree of fineness affects texture, also known as
palatability
Other processing methods:
- smoking
- heat processing
- fermentation
- dehydration
USDA Meat Grading and Certification is voluntary
True
Used as a basis for marketing livestock
- as fat increases, __________ increases
Dressing Percentage
Average Dressing Percentages for Species
Cattle = 63% Lamb = 50% (larger digestive tract) Swine = 75%
Quality Grade
measure of expected palatability (based on maturity and marbling)
Standard - Prime
Yield Grade
used to determine the % of retail cuts in a carcass (quantity)
1-5
Two different USDA Services
Inspection and Grading
Inspection refers to Wholesomeness
Grading refers to Palatability/Quantity
Inspection is Mandatory
Grading is Optional
Inspection is Government paid
Grading is Packer Paid
Major Beef Wholesale Cuts
Chuck Rib Loin Round Brisket/Plate/Flank
Component responsible for its red color, a protein used for oxygen storage in the muscle
Myoglobin
PSE
pale, soft and exudative
pale color, soft mushy texture and high loss of juice from meat
- caused by a low pH and stress prior to slaughter
Yield Grade factors
Fat thickness
Ribeye Area
KPH Fat
RFN
Red, firm and normal
DFD
Dark, firm and dry (high pH)
Connective tissues are used as ____________ muscles
locomotive
Muscles used for support are typically more tender.
True
Factors of palatability -
age, sex and genetics
Two results of aging:
darkening of muscle color and myoglobin concentration
Red meats vs. White meats
Red fivers vs. White fibers
Difference is myoglobin content (red has a lot - used for a longer time and needs more storage)
-All muscles are a mixture of red and white
Egg Grades
AA, A, B, dirty, check
Factors for Egg Grades
Shell, air cell, white and yolk
Percent Lean used in
Swine
Average 54-55%
Normal Range 50-58%
Average backfat in swine
.7 inches
Average LEA in swine
8.0 sq. inch
Average lb carcass
214 lb
USDA Pork Grading Factors
Quality Evaluation
Muscle Score (thick, average, thin)
Last Rib Fat Thickness
Numerical Grades for Yield
Swine Wholesale Primals
Ham, Loin, Boston Butt, Picnic Shoulder
Pork quality is not normally used by most livestock producers
True
Pork quality is used in marketing from packer to processor
True
Two common problems in Pork Quality
PSE and Thin Bellies
Average lamb carcass weight
60 lbs
Average lamb market weight
130 lbs
Lamb Quality Grading ranges from Cull to Prime (over 90% is graded Prime or Choice)
True
Lamb Yield Grades are used
True
Wholesale Primals of Lamb
leg, loin, rack, shoulder, Shank/Breast
Average lamb fat
.25 inches fat
Average lamb loineye
2.5 sq. in loineye
Young Poultry
broiler, fryer
Mature Poultry
Hen
Poultry grades
A, B, C
USDA grades for pork carcasses are barely used in the industry
True
Young sheep (lamb) is qualified by
break in joint
Old sheep (mutton) is qualified by
spool in joint
Flank streaking is specific to which species?
sheep
