Quiz 2 Flashcards
What is meat?
Animal tissues that are suitable for use as food
Red meat
Beef, pork, lamb/mutton, veal
Poultry
Chicken, turkey, duck, geese
Sea food
Fish, clams, lobster, oysters
Game meat
Deer, elk, moose, bear
Center of the diet
Meat
Wet meat markets in China
Lower quality products at the end of the day
Huge priority in u.s.
Food safety
Meat inspection act of
1906
Required for sale of meat
U.S. meat inspection
Prior to death, no downer animals allowed past
Antemortem
Veterinarians overview health of carcass : internal organs
Harvest
Carcass maturity: at what age is checked for mad cow disease
Over 30 months
Cut and process —> tempt and cleanliness check
Fabrication
Consumer preference 1940
Short and very fat
Consumer preference 1970
Tall, skinny, no excess fat
Consumer preference today
Heavy muscle but also quite a bit of fat
Is USDA grading required?
No —> used as marketing tool
Yield grade factors
How big of round, how much backfat
More fat =
Worsened yield grade
Yield grade 1
Super muscular, little fat, big ribeye
Yield grade 3
Average, pretty muscular, good fat covering
Yield grade 5
Little muscle, super fat, less edible product
Beef quality grade is determined by
Maturity and marbling
Quality grading
USDA prime, choice, select, standard, commercial, utility, cutter and canner
Best quality grade
USDA prime
Quality grading younger animals
Choice, select, standard, commercial
Quality grading older animals
Utility, cutter and canner
Indicators of maturity
Older: Teeth - 3 or more PI, darker color, fused sacrum bone
Quality can be affected by
Genetics and environment
Genetics factors
Breed, genetic selection, disposition
Environment factors
Feed/nutrition, housing, stress
Pork stress
Meat is pale, soft and exudative
Harvest factors
Blood splash, injury, diet, and branding
Blood splash
Too much time between stunned and bled out
Shorter shelf life
Injury
Muscle steotosis, bruising
Diet soft belly
Fed too much unsaturated fats
Diet yellow
Grass-fed
Branding
Can cause burns all the way through the skin
Why does the meat industry matter?
Economic value, other products
Extra nitrogen can be
A resource —> fertilizer
Feeds are less expensive because of
Byproducts
Trying to find
Best feeds for the least cost
Nutrients required do or do not equal nutrients supplied
Do not
Nutrients required
Water, energy, protein, minerals, vitamins
Most crucial nutrient
Water
Minerals and vitamins
Calcium, magnesium, sulfur, vitamin A, vitamin E
Deficiency and toxicity diseases can be caused by
Not enough nutrients and too much nutrients
Forage is __ % of ruminant diets
80
Forage
Grazing, harvested- dry or ensiled
Grains
Corn, wheat, barley, rye
Feeds
Forages, grains, byproducts
Grain processing of corn makes it
More digestible
Grain processing techniques
Dry rolled, high moisture, steam flaked
Dry rolled
Breaking kernel in 3 or 4 pieces
High moisture
Rolled then put in bunkers to limit oxygen exposure
Steam flaked
Most digestible
Energy intensive
Steamed then rolled
Byproducts
Residue after grain harvest
Waste from further processing
Ruminant digestive tract
Rumen reticulum, omasum, abomasum
Rumen reticulum
Anaerobic fermentation
1st place food goes
Omasum
Absorbs water
Abomasum
True stomach
Enzymatic digestive process
Energy
Volatile fatty acids, fats
Total digestible nutrients highest
Distillers grains
Total digestible nutrients lowest
Alfalfa hay
Neutral detergent fiber highest
Corn silage
Neutral detergent fiber lowest
Corn grain
No more than __ % of fat in diet
8
Taking waste products and making into beef or milk
Upcycling
