Meat Industry + classification Flashcards
how much does the meat industry contribute to NZ primary sector export revenue
27%
major markets exported to
US, asia, middle east
legislation affecting the meat industry in NZ
animal rights act 1999
company act
fair trade
employment contract ACC
what does the animal rights act cover
animal welfare, slaughter, transportation, processing post-mortem handling
organization that represent the NZ meat industry
meat and wool NZ
NZ meat industry association
beef and lamb board
NZ pork board
MAF
meat industry research institute of NZ
from a consumers perspective what were the two most important attributes of meat
color and appearance, value for money
other importatn aspects of meat quality
tenderness, fat trimmed
bone to cut ratio
NIP
cooking info
other consumer concerns
animal welfare
juiciness
odour
health and safety
appearence of beef
bright red uniform
moist but firm
marbling even
outer fat firm and white
appearance of lamb
bright pink
moist but firm
outer fat form and pearly
appearance of pork
pale pink
moist but firm
firm white fat, good proportion of lean meat
what is the Z Qualmark for beef and lamb
system of processing and handling deisgned to imporve quality, assure safety and consistent stanards
what consistent standards must be met
animal welfare, tenderness, fat levels, appearance and labellign
factors influencing meat composition
age
nutrition
exercise
physiological factors
why is water an important constituent of meat
drip loss can result in loss of B vitamins and yield + affects eating quality
relationship between fat with protein and water
inversly related
relationship between fat with protein and water
inversly related
proteins and NPN in meat
myofibrillar (contractile)
sarcoplasmic
connective tissue
what does fat influence in meat
colour
appearance
texture
what is the fat content of meat influenced by
breed
life-cycle stage
diet
three types of fat
intermuscular
intramuscular
extra muscular
SFA content of beef, lamb and pork
49
55
38
PUFA content of chicken and pork
18
20
form and % of lipids in lean fish
lean fish has less than 1% fat
but 90% of the fat is phosphoipids
type of fat in fish
PUFAs
omega 3
meat is a good source of which minerals
K, Fe, Zn, Mg, Cu, P
