Midterm 1 Flashcards
3 immediate basic needs
- food
- shelter
- clothing
what wild animals did men hunt in the early days
buffalo, elk, deer herds
10-16,000 years ago
- gathering became cultivation
- freezing in cold regions
- fermentation
12,000 years ago
preservation by sun
9-12,000 years ago
- first domesticated animals
- dogs, sheep, cattle
first animal domesticated
dog
first animal domesticated for food
sheep (Middle East)
animals domesticated for food timeline
sheep, cattle, goats, pigs, roses, chickens
salting and curing
- results from impurities in the salts used for preservation
- salt reduces water content
smoking meats
- native Americans used to hang meat from tops of teepees
- hot temp from smoke kills bacteria
- smoke is an acid so it reduces the p, carbonyl, antioxidant component (phenol)
3 classes of animal domestication
- adapted animals (companion)
- prey animals (food)
- targeted animals (draft/labor)
Biblical/ Torah/ Qu’ran religious food laws
- eat animals wit split hoof and cow cud (no pigs)
- do not eat if found dead
- do not eat birds of prey, scavengers, flying insects
- do not eat shellfish (fins and scales ok)
- do not eat blood
Kosher
- fit to consumption
- following Jewish law
halal
- allowed
- islamic culture
- pray before slaughter (killed by jews or christians allowed)
1635 packing industry
- salt packing meat in barrels
- chloride is toxic, extend shelf life
1641 packing industry
- first export begins
- salt packing in Massachusetts
2 negatives of salt packing
- brown color
- salty taste
- salt is pro-oxidant
war of 1812
Uncle Sam packs meat for the US army
salt with sodium nitrate
- certain salts were turning meat red instead of gray
- acts against the bacteria clostridium botulinum
1790-1864 packing industry
- canning is developed and understood
- nicolas appert
- used in WWII
- packed together makes it easier to ship more
1827 packing industry
-Chicago’s 1st slaughter house in operation
1867 packing industry
- disassembly line (Chicago)
- line strips it, hangs circus, salt
1878 packing industry
- refrigerated railroad car
- no longer needed salting to transport meats
1891 packing industry
- 1st meat inspection law
- voluntary inspection for meat and livestock
1906 act
- meat inspection act
- inspection of ante- and post- mortem product inspection
- sanitary standards
- authorized USDA monitor
- bc of “The Jungle”
“The Jungle”
- by Upton Sinclair
- explaining bad things in meat processing
1958 act
- humane slaughter act
- avoid unnecessary pain (stun before kill)
1991 act
-mandatory seafood inspection
1993 Jack-In-The-Box recall
- E. coli in uncooked burgers
- 4 deaths
- 732 people sick
- $160 million lost
2000 act
- HACCP becomes mandatory
- bc of Jack-in-the-Box
custom exemption
- slaughter only for personal use
- product must say “not for sale”
- operator must maintain accurate production and business records
- animal prepared and processed in sanitary manner
retail exemption
-grocery stores exempt from federal inspection during processing
-slaughtered under either state or federal inspection
can not:
-slaughter + produce w/out federal inspection
-sell to other retail markets
-sell to wholesales or distributors
if no USDA inspection…
product cannot be sold across state lines
majority of small processors in states operate under ___ exemption
retail exemption
globally consumed beef
- 24%
- 3rd place
globally consumed poultry
- 33%
- 2nd place
globally consumed pork
- 36%
- 1st
- china helps make pork 1st
cattle market weight
- 18-22 months old
- 1200 - 1400 lbs
cattle affects on the planet
- 1 billion or less cattle on earth
- take up 27% of land mass
- inefficient way to deliver protein and energy to people
global top form of beef consumption
- ground beef
- 43.9% of beef production to ground beef
- reduces purchasing of steaks
- increasing consumption in Asia
beef conversion efficiency
-5-20 (least efficient)
pork conversion efficiency
3
poultry conversion efficiency
2
fish conversion efficiency
1 (most efficient)
top 5 states for all cattle and calves
- Texas (11 million)
- Nebraska (6 million)
- Kansas
- California
- Oklahoma (4 million)
dairy cows in beef production
- 5 years before body is worn out and used for meat
- make ground beef, soup, or dog food because worked too hard in life
US pork production
- increased bc of Brazil’s foot and mouth disease restrictions in 2000
- challenges: ethanol use, animal welfare
max shelf life (with chemicals)
120 days
softening fat problems
- proteins denature over time
- from hot conditions and low pH
pork production benefits
- pigs consume feed that would otherwise go to waste
- provide for additional cash
- half pig is still kept in developing countries
US % of global production of pork
43.6%
why is pork #1 meat
- health product (lean/ less fat)
- cheaper
- higher feed consumption rate
- fast growth
- less space
- vertical integration (one company does it all)
- no religious or geographic restrictions
poultry consumption vs red meat consumption 1960 to 2016
red meat: 131 to 105
poultry: 34 to 109
- poultry surpassed red meat in US, expected to do the same globally
current world poultry production
- chicken: 92 million tons
- turkey: 5 million tons
- duck: 4 million ton
in one year one hectare of cropland can feed
- 19-22 people w/ chicken
- 1-2 people w/ beef or lamb
how many calories fossil fuel does it take to to produce 1 calorie protein
- chicken: 2-3 cal fossil fuel
- beef: 54 cal fossil fuel
energy need to produce meat vs corn
75 X more energy to produce meat than corn
how much of the world’s harvest is fed to animals
almost half
how many people suffer from chronic hunger
- 1 billion people (13%)
- 5 million children die each year from hunger
how much land does livestock occupy
-30% of ice-free terrestrial surface
affects on the future supply of meat
- climate change
- water shortages
- carbon emission constraints
- high feed prices
- environmental and welfare legislation
non-traditional meats
- yak
- camels
- deer
- goats
- llamas/ alpacas
- water buffalo
- bison
- kangaroo
- wild boar
- rabbit
- alligator
- reptiles/ insects
boundaries of non-traditional meats
- no boundaries!
- as long as animal produces animal proteins in efficient way we eat it
yaks
- survive at high altitude
- survive on scarce supplies
- mongolia
- less sat fat and calories
- 4x as much omega-3 fats
horses
- airag (fermented horse milk)
- ger (round tent to ferment milk)
camels
- yield milk and meat in hot deserts of E Asia and N Africa
- milk in humps insulates
- good meat but not often eaten bc of symbiotic relation to man
- best for slimming or dieting
- low fat (best for heart)
deer
- red deer most common in New Zealand
- reindeer common in Finland, Norway, Sweden, Alaska
- low fat, tough texture, gamey taste
- more iron and protein than beef
goats
pros:
-small and cheap
-amenable
-efficient in feed utilization
-disease tolerant
-lean
-nutritious
-no religious limitations
cons:
-no organized meat industry
-inconsistant size/ quality
-social stigmas (goats w poor/ low income)
water buffalo
- popular in India (asia) esp. with Hindus
- dont see buffalo as cow/ sacred
- survive harsh conditions
- resistant to disease
- lean meat
- slaughter at end of working life so meat is tough
what is the world’s largest beef exporter
india
kangaroo
- reduce greenhouse emissions (replace cattle and sheep)
- damage crops so killing is ok
- high in conjugated linoleum acid (goof for health)
- strong flavor, high protein, lean
wild boars
- eurasia, sub-Saharan africa
- bad for ecosystems so ok to hunt
- rapid reproduction rates
- nutritious
- adaptable
rabbits (lagomorph)
- fast reproduction of large litters and early sexual maturity
- survive on diverse diets (own fecal too)
- china main rabbit producer
- more protein, iron, minerals
- eat grass rather than grain
Memphis meats
-make lab meat out of stem cells
growth
- fundamental process to the livestock and meat industries
- production of meat dependent on it
true growth
increase in structural tissues such as muscle, bone, and vital organs
fattening
increase in adipose tissue (bone and muscle stop growing)
prenatal growth for pig
16 weeks (113 days)
prenatal growth for sheep
21 weeks (147 days)
prenatal growth for cow
40 weeks (280 weeks)
hyperplasia
- increase in cell number
- occurs prenatal only
- make new cells
hypertrophy
- increase in cell size
- occurs before and after birth
- accumulation of myofibillar proteins
- enlarge existing cells
what are all changes in muscle after birth
result of hypertrophy or atrophy
accretionary growth
increase in extracellular material or intercellular material
what is the only exception to lean-to-fat ration in comparison to species and sex
gilt (young female pig)
cutability
amount of meat you can get out of a carcass
ideal time to harvest animals
best cutability when lean muscle accumulation is passed by fat growth
1 fat accumulation
- visceral fat depot
- KPH (kidney pelvic heart)
2 fat accumulation
- intermuscular fat depot
- seam fat
3 fat accumulation
- subcutaneous fat depot
- backfat
4 fat accumulation
- intramuscular fat depot
- marbling
quality
evolution of marbling and maturity to predict overall palatability
palatability
how good the eating experience is
backfat + marbling
- by looking at backfat you can predict marbling score
- backfat can be injected to become marbling (not as good)
beef pricing
-price based on cut ability and quality
components of lean meat
- water: 75%
- protein: 19-20%
- fat: 5-10%
- carbohydrate: 1%
- ash: 1%
rich in collagen amino acids
- glycine
- alanine
- proline
BCAA (branched chain amino acids)
- leucine
- isoleucine
- valine
negatively charged amino acids
- aspartate
- glutamate
positively charged amino acids
- lysine
- arginine
- histidine
aromatic acid
- phenylalanine
- threonine
- tyrosine
primary structure
amino acid sequence is the coding of the protein
secondary structure
- collagen in an a-helix
- keratin makes a B-pleated sheet
- structure from hydrogen bonds
beta pleated sheet
stacked so harder for heat to affect it/ better resistance
alpha helix
has more space so it is easier for heat to affect it
globular protein
hemoglobin (allows four O2 to bind)
fibrous protein
collagen
how to denature of a protein
- hight temp (above 130)
- extremem pH change (less than 3 / more than 9)
- enzyme activity
- under high pressure
- high ionic strength (sodium)
3 types of proteins
- myofibrillar
- sarcoplasmic
- stromal
myofibril protein
- responsible for contraction
- contraction = salt soluble
sarcoplasmic protein
- responsible for myoglobin pigment, enzymes, flavor, purge (water that comes out after kill)
- water soluble
- don’t need as much
stromal protein
- connective tissue
- non-soluble (unless exposed to heat of 140 or greater)
