Module 10-primal meat cuts Flashcards
what account for the different prices payed for liveweight and for a cut of meat
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
what is one of the main factors we need to consider in the processing in animals
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
what is the roll of the proceser and consumer
The producer raises an entire animal, the consumer purchases those parts of the animal that constitute edible meat and meat products
what happens to the parts that aren’t purchased
the parts of the animal not purchased for consumption are by-products and waste that must be disposed of.
what is the first step of meat processing
The first step in meat processing is slaughtering
why is it essential to use the the correct slaughter techniques
The use of correct slaughter techniques is essential for both animal welfare concerns and food safety
what are the 4 steps to proper slaughter techniques
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
how are animals slaughtered in a conventional slaughter
In conventional slaughter, the animal or bird is initially stunned to incapacitate the brain and then bled by severing major blood vessels
after slaughter and bleeding out what is done next
The hide, hair or feathers are removed and the body is eviscerated (internal organs removed) and washed. Head and feet are also removed
what is the end product of slaughtering
The carcass is the end-product of slaughtering
what is the carcass defined as
what remains after the blood, viscera, hair/feathers, skin and other tissues are removed
what is done to the carcass and internal organs
The carcass and internal organs from each animal are visually inspected
why is rapid chilling important
During slaughter, rapid chilling is important to control the growth of bacteria
why must this chilling rate of the carcass be controlled
the chilling rate must be controlled because if it is too rapid, the meat becomes tough
what is cold shortening
Toughening of meat due to too-rapid chilling is called cold shortening
what are the 5 steps of slaughter
1) killing
2) denuding
3) evisceration
4) inspection
5) cooling
what is the killing prosess of slaughter
stunning to incapacitate brain, followed by severing major blood vessels
what is the denuding process of slaughter
removal of hair, hide, feathers
what is the evisceration process of slaughter
removal of internal organs
what is the inspection process of slaughter
visual examination of viscera and carcass
what is the cooling process of slaughter
cool to control microbial growth
what is done during all 5 steps of processing
proper hygiene is carried out the whole time
what is the percentage of the live animal that ends up as carcass called
The percent of the live animal that ends up as carcass is termed the dressing percentage (DP)
how is dressing percent calculated
Dressing percentage is calculated as (Carcass Weight/Live Weight) x 100
what things can the dressing percentage be effected by
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
What state is the the carcass in when dressing percentage calculated
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
what is the average dressing percent weight of sheep, beef, hogs, and chickens
The average dressing percentages are about fifty percent for sheep, sixty percent for beef cattle, seventy percent for hogs, and 72 percent for chickens.
what is the carcass-cutting yield
The carcass-cutting yield is the percentage of the carcass that ends up as meat
how is carcass-cutting yield calculated
Carcass-cutting yield is calculated by (Weight of meat/Carcass weight) x 100.
What are some ways the amount of meat derived from an animal can be calculated and called
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.
how is the amount of meat in Kg calculated
Amount of meat (kg) = Dressing Percent x Carcass-Cutting Yield x Live Weight
what is the boneless meat yield precent of cattle and chickens
The boneless meat yield is approximately 35 percent of the live weight of cattle and sixty percent of the live weight of chickens
how what do the various cuts of meat derived from different parts of the animals and there function effect the meat
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
are meats used for locomotion more or less tender than muscles used to maintain posture
Meats derived from muscles used for locomotion are less tender than meats derived from muscles used to maintain posture.
where are the middle meats of the beef carcass derived from
The “middle” meats of the beef carcass are derived from the rib and loin sections
how much precent of the carcass do the middle meats make up
These meats make up 25 to 28 percent of the carcass weight
how much value percent of the carcass does the middle meats make up
46 percent of the value of the carcass
why does such a big part of the caucus’s value come from the middle meat
because, as the most tender meats, these demand the highest price
what is the beef tenderloin and top sirloin considered
The beef tenderloin and top sirloin are premium cuts
what does the tenderloin and top sirloin yield
yielding tenderloin roasts, filet mignon, T-bone and porterhouse steaks
why is it important to cook the beef tenderloin and top sirloin properly
these cuts, especially the tenderloin and the filet mignon, are low in fat and must be properly cooked to prevent drying out the meat.
what muscle is the most tender prefered steaks from
The most tender or preferred steaks are derived from the muscles that do the least amount of work
where is the muscle that yields the most tender meat located
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)
what is the most premium steaks from the muscle that yields the most tender beef
the premium steaks from these muscles are the tenderloin (filet mignon), the ribeye, top sirloin, and the T-bone
ho much of the cow is used as ground beef
More than half of the meat from a carcass is sold as ground beef
are all the cuts of meat the same in nutrients
Different cuts of meat from a single animal vary considerably in nutrient composition
what is the nutrient value per spending dollar of a beef cut
The nutrient value per spending dollar is another consideration that enters into the selection of which meats the consumer will purchase.
how does pig carcass compare to cattle carcass
Pigs have a higher dressing percentage and higher carcass-cutting yield than cattle
what are the primal cuts for pork
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).
where is the Boston butt located on a big
The Boston Butt is the upper shoulder of the pig at the opposite end of the pig from where the butt end is located
what were some original preservation methods used for meat
Originally, preservation methods such as drying and curing were used for meats
why where preservation methods needed for meat
because of their perishable nature and seasonal availability
what is the definition of processed meat
Processed meat products are defined as those in which the properties of the fresh meat have been modified
what are some examples of processed modifications
modifications can include grinding or chopping, addition of seasonings, alteration of colour or heat treatment
what is the value of tough meats and what is done to them
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.
what kind of processed meats products is there
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
why is salt used in meat
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
why does salt do to enhance the meat
Salt improves texture, tenderness and palatability of processed meats
what does the curing of meat also employ
The curing of meat also employs the addition of nitric oxide or sodium nitrite
what is nitrite used for in meat
Nitrite is an essential ingredient for fixing the colour of cured meats, controlling oxidation of lipids and inhibiting growth of botulism-causing bacteria
where can nitrate be naturally found
Nitrate from vegetables such as beets, spinach, radishes, celery, lettuce, cabbage and broccoli is used to produce “organically cured meats”.
