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AGRC 112 - Animal Agriculture & Food Science > Module 10-primal meat cuts > Flashcards

Module 10-primal meat cuts Flashcards

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1
Q

what account for the different prices payed for liveweight and for a cut of meat

A

transitions and processes that an animal undergoes from the time it leaves the farm until it appears on the table account for the difference in price received for the live animal and that paid for a cut of meat

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2
Q

what is one of the main factors we need to consider in the processing in animals

A

One of the main factors we need to consider in the processing of animals for meat is how much of the live animal becomes edible meat

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3
Q

what is the roll of the proceser and consumer

A

The producer raises an entire animal, the consumer purchases those parts of the animal that constitute edible meat and meat products

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4
Q

what happens to the parts that aren’t purchased

A

the parts of the animal not purchased for consumption are by-products and waste that must be disposed of.

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5
Q

what is the first step of meat processing

A

The first step in meat processing is slaughtering

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6
Q

why is it essential to use the the correct slaughter techniques

A

The use of correct slaughter techniques is essential for both animal welfare concerns and food safety

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7
Q

what are the 4 steps to proper slaughter techniques

A

The slaughter procedure must be carried out so that (1) the animal or bird is killed without any unnecessary suffering, pain, or distress; (2) bleeding out is completed as rapidly and completely as possible; (3) the process is carried out in an hygienic manner; and (4) carcasses are cooled as quickly as possible

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8
Q

how are animals slaughtered in a conventional slaughter

A

In conventional slaughter, the animal or bird is initially stunned to incapacitate the brain and then bled by severing major blood vessels

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9
Q

after slaughter and bleeding out what is done next

A

The hide, hair or feathers are removed and the body is eviscerated (internal organs removed) and washed. Head and feet are also removed

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10
Q

what is the end product of slaughtering

A

The carcass is the end-product of slaughtering

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11
Q

what is the carcass defined as

A

what remains after the blood, viscera, hair/feathers, skin and other tissues are removed

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12
Q

what is done to the carcass and internal organs

A

The carcass and internal organs from each animal are visually inspected

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13
Q

why is rapid chilling important

A

During slaughter, rapid chilling is important to control the growth of bacteria

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14
Q

why must this chilling rate of the carcass be controlled

A

the chilling rate must be controlled because if it is too rapid, the meat becomes tough

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15
Q

what is cold shortening

A

Toughening of meat due to too-rapid chilling is called cold shortening

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16
Q

what are the 5 steps of slaughter

A

1) killing
2) denuding
3) evisceration
4) inspection
5) cooling

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17
Q

what is the killing prosess of slaughter

A

stunning to incapacitate brain, followed by severing major blood vessels

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18
Q

what is the denuding process of slaughter

A

removal of hair, hide, feathers

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19
Q

what is the evisceration process of slaughter

A

removal of internal organs

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20
Q

what is the inspection process of slaughter

A

visual examination of viscera and carcass

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21
Q

what is the cooling process of slaughter

A

cool to control microbial growth

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22
Q

what is done during all 5 steps of processing

A

proper hygiene is carried out the whole time

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23
Q

what is the percentage of the live animal that ends up as carcass called

A

The percent of the live animal that ends up as carcass is termed the dressing percentage (DP)

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24
Q

how is dressing percent calculated

A

Dressing percentage is calculated as (Carcass Weight/Live Weight) x 100

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25
Q

what things can the dressing percentage be effected by

A

The DP can be affected by the live weight of the animal, the degree of fatness, age, gender, diet, breed and the distance travelled immediately prior to slaughter

26
Q

What state is the the carcass in when dressing percentage calculated

A

The dressing percentage is calculated using the hot carcass weight, a loss of about two percent is seen if the cold carcass weight is used

27
Q

what is the average dressing percent weight of sheep, beef, hogs, and chickens

A

The average dressing percentages are about fifty percent for sheep, sixty percent for beef cattle, seventy percent for hogs, and 72 percent for chickens.

28
Q

what is the carcass-cutting yield

A

The carcass-cutting yield is the percentage of the carcass that ends up as meat

29
Q

how is carcass-cutting yield calculated

A

Carcass-cutting yield is calculated by (Weight of meat/Carcass weight) x 100.

30
Q

What are some ways the amount of meat derived from an animal can be calculated and called

A

The amount of meat that will be derived from an animal can be calculated from the live weight, the dressing percentage and the carcass-cutting yield.

31
Q

how is the amount of meat in Kg calculated

A

Amount of meat (kg) = Dressing Percent x Carcass-Cutting Yield x Live Weight

32
Q

what is the boneless meat yield precent of cattle and chickens

A

The boneless meat yield is approximately 35 percent of the live weight of cattle and sixty percent of the live weight of chickens

33
Q

how what do the various cuts of meat derived from different parts of the animals and there function effect the meat

A

The various cuts of meat are derived from different parts of the animal and their function in the live animal affects the eating quality of the meat

34
Q

are meats used for locomotion more or less tender than muscles used to maintain posture

A

Meats derived from muscles used for locomotion are less tender than meats derived from muscles used to maintain posture.

35
Q

where are the middle meats of the beef carcass derived from

A

The “middle” meats of the beef carcass are derived from the rib and loin sections

36
Q

how much precent of the carcass do the middle meats make up

A

These meats make up 25 to 28 percent of the carcass weight

37
Q

how much value percent of the carcass does the middle meats make up

A

46 percent of the value of the carcass

38
Q

why does such a big part of the caucus’s value come from the middle meat

A

because, as the most tender meats, these demand the highest price

39
Q

what is the beef tenderloin and top sirloin considered

A

The beef tenderloin and top sirloin are premium cuts

40
Q

what does the tenderloin and top sirloin yield

A

yielding tenderloin roasts, filet mignon, T-bone and porterhouse steaks

41
Q

why is it important to cook the beef tenderloin and top sirloin properly

A

these cuts, especially the tenderloin and the filet mignon, are low in fat and must be properly cooked to prevent drying out the meat.

42
Q

what muscle is the most tender prefered steaks from

A

The most tender or preferred steaks are derived from the muscles that do the least amount of work

43
Q

where is the muscle that yields the most tender meat located

A

The muscles that yield the most tender beef steaks are the longissimus dorsi (long muscles that run down either side of the spine outside the ribs from the neck to the hip) and the psoas major (from the loin area inside the ribs)

44
Q

what is the most premium steaks from the muscle that yields the most tender beef

A

the premium steaks from these muscles are the tenderloin (filet mignon), the ribeye, top sirloin, and the T-bone

45
Q

ho much of the cow is used as ground beef

A

More than half of the meat from a carcass is sold as ground beef

46
Q

are all the cuts of meat the same in nutrients

A

Different cuts of meat from a single animal vary considerably in nutrient composition

47
Q

what is the nutrient value per spending dollar of a beef cut

A

The nutrient value per spending dollar is another consideration that enters into the selection of which meats the consumer will purchase.

48
Q

how does pig carcass compare to cattle carcass

A

Pigs have a higher dressing percentage and higher carcass-cutting yield than cattle

49
Q

what are the primal cuts for pork

A

The primal cuts from the pork carcass are the Shoulders (25 percent), the Loin (25 percent), the Ham (28 percent), the Side Ribs (5 percent) and the Belly (19 percent).

50
Q

where is the Boston butt located on a big

A

The Boston Butt is the upper shoulder of the pig at the opposite end of the pig from where the butt end is located

51
Q

what were some original preservation methods used for meat

A

Originally, preservation methods such as drying and curing were used for meats

52
Q

why where preservation methods needed for meat

A

because of their perishable nature and seasonal availability

53
Q

what is the definition of processed meat

A

Processed meat products are defined as those in which the properties of the fresh meat have been modified

54
Q

what are some examples of processed modifications

A

modifications can include grinding or chopping, addition of seasonings, alteration of colour or heat treatment

55
Q

what is the value of tough meats and what is done to them

A

Tough cuts of meat which have less value as intact meat items are often subjected to further processing and turned into value-added convenient products.

56
Q

what kind of processed meats products is there

A

Processed meat products include fresh sausages, cured and smoked sausages, whole muscle products such as ham and bacon, restructured or formed products and/or canned products

57
Q

why is salt used in meat

A

Salt is used in meat products to lower water activity, inhibiting microbial growth. It also helps bind meats proteins together and to bind meat and fat

58
Q

why does salt do to enhance the meat

A

Salt improves texture, tenderness and palatability of processed meats

59
Q

what does the curing of meat also employ

A

The curing of meat also employs the addition of nitric oxide or sodium nitrite

60
Q

what is nitrite used for in meat

A

Nitrite is an essential ingredient for fixing the colour of cured meats, controlling oxidation of lipids and inhibiting growth of botulism-causing bacteria

61
Q

where can nitrate be naturally found

A

Nitrate from vegetables such as beets, spinach, radishes, celery, lettuce, cabbage and broccoli is used to produce “organically cured meats”.

AGRC 112 - Animal Agriculture & Food Science (75 decks)

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