Module 10-what is meat? Flashcards
what would most of us consider meat
For many of us, meat is the muscle tissue and associated fats and connective tissues of whatever animal, poultry or fish we might consume. We might also include organ meats in that definition
what is offal
Organ meats are collectively known as offal or variety meats
what are the most frequently consumed organ meats in Canada
In Canada, the most frequently consumed organ meats are liver, kidney, heart, tongue and tripe (the edible muscle lining the stomachs of cattle, sheep, goats and pigs)
what is tripe
tripe (the edible muscle lining the stomachs of cattle, sheep, goats and pigs)
how does meat species vary in diffrent countrys
While there is significant variation in the species that are consumed globally, at least one of the four major livestock species will be a major part of the meat consumed in any given country
What does the American Meat Science Association (AMSA) defines meat as
defines meat as “skeletal muscle and its associated tissues derived from mammalian, avian, reptilian, amphibian and aquatic species commonly harvested for human consumption”. Edible offal (organs) and non-skeletal muscle tissue are also considered to be meat by the AMSA as is bone when it is associated with bone-in portions of meat such as T-bone steaks and pork chops even though the bone in these cases is not normally consumed.
who has a broder view in what meat is
The AMSA definition encompasses a wider range of products than the United States Department of Agriculture (USDA), ASTM International (formerly the American Society for Testing and Materials) and the Canadian Food Inspection Agency (CFIA)
does the Canadian Food Inspection Agency (CFIA) include fish, poultry and wild game under the meat definition
no, it excludes fish, poultry and wild game from their definitions of meat.
what is meat According to the Canadian Standards of Identity
"”meat” means the edible part of a carcass that is the muscle associated with the skeleton, tongue, diaphragm, heart, gizzard or mammalian oesophagus, with or without accompanying and overlying fat, together with those parts of the bones, skin, sinews, nerves, blood vessels and other tissues that normally accompany the muscle and are not ordinarily removed in dressing a carcass, but does not include the muscle associated with the lips, snout, scalp or ears, mechanically separated meat or meat to which an ingredient other than meat has been added” and ““headmeat” includes pork scalps and snouts”
are plan based meat substitutes considered meat
None of the plant-based meat substitutes is considered to be meat.
what is cell-cultured meat defined
How cell cultured meat will be defined is still up for debate
what are the four major tissue of the carcass (after the hide, horn, head, feet, hooves and viscera removed)
is made up of four major tissues: lean muscle, connective tissue, fat or adipose tissue, and bone
what is meat
Meat is primarily muscle with intramuscular fat and connective tissue
what are other products besides the lean meat
Most materials other than lean meat are by-products or co-products of the slaughter process
what happens to the meat-byproducts
Some of these are of high value, others of lower value and some need to be disposed of in specified ways
what is an example of risk material of animal meat by-product
for example specified risk material (SRMs) considered to be tissues capable of transmitting bovine spongiform encephalopathy (BSE) must be treated and disposed of in accordance with regulations outlined by the CFIA.
what are the specific risk material from the Canadian food inspection agency
Specified Risk Materials “means the skull, brain, trigeminal ganglia, eyes, palatine tonsils, spinal cord and dorsal root ganglia (DRG) of cattle aged 30 months or older, as well as the distal ileum of cattle of all ages” - Canadian Food Inspection Agency
how much live weight of cattle, sheep and pigs does muscle tissue make up
Muscle tissue makes up thirty to fifty percent of the live weight of cattle, pigs and sheep and as much as 64 percent of the live weight of chickens
what makes up skeletal muscle
Skeletal muscle is made up of approximately 75 percent water, 20 percent protein and 5 percent fats and carbohydrates
what are proteins of muscle meat made up of
Proteins, the major component of muscle after water are myofibrillar contractile proteins, mostly actin and myosin; sarcoplasmic proteins, myoglobin and enzymes; and connective tissue stroma proteins, collagen and elastin
mechanically what do muscle fibres do
Muscle fibres convert food energy into mechanical motion or work
what functions do muscles do in the body
Muscles provide locomotion, help maintain posture and body structure and power internal organs such as the heart
following slaughter what happens to the muscle tissue
Following slaughter, blood circulation stops and oxygen in muscle tissue is depleted
how does the muscle operate
the muscle operates on anaerobic glycolysis, creating ATP from glycogen stores in the muscle tissue
what does anaerobic glycolysis provide
Anaerobic glycolysis provides energy to contract muscle and produces lactic acid
after slaughter what causes pH changes what happens if drops to high or low
The lactic acid remains in the muscle tissue, causing a decrease in pH; if the pH drops too low, the meat will lose water-binding capacity and become pale and watery; if insufficient lactic acid is created, the pH remains too high and the meat will be tough and dry
