Term
Meat and Meat Products Trends... Beef? Veal? Pork? Lamb? Poultry? Fish? Animal Oil? Vegetable Oil? |
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Definition
| | | | | | | Animal | Vegetable | Total | Year | Beef | Veal | Pork | Lamb | Poultrya | Fish | Oil | Oil | Oil | 1975 | 88.0 | 3.4 | 52.7 | 1.8 | 38.8 | 12.1 | 10.8 | 41.9 | 52.7 | 1985 | 79.1 | 1.9 | 51.5 | 1.4 | 52.4 | 15.0 | 13.3 | 50.9 | 64.2 | 1995 | 67.3 | 1.0 | 53.1 | 1.2 | 69.8 | 14.9 | 10.2 | 53.9 | 64.1 | 2005 | 65.3 | 0.5 | 49.5 | 1.1 | 73.6 | 16.1 | 11.7 | 73.9 | 85.7 |
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Term
Marketing: Cattle, hogs, and sheep are moved Livestock Sale Yards and moved to _____ they are sold on _______ to the highest bidder animals are increasingly sold on a ______ and ______ basis |
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Definition
Marketing:
1) Cattle, Hogs and Sheep eventually find themselves in one of 2100 Livestock Sale Yards around the country and on into approx. 6000 Meat Packers and Processors. From there its off to 500,000 food service operators or 265,000 meat retailers (numbers are very rough).
a) at sale yards livestock are sold on liveweight basis to the highest bidder (growers do not set the price) where the buyer tries to estimate the value of the animal as it stands, alive, in front of him.
b) a growing percentage of animals (30% in cattle, 15% in pigs & 25% in sheep) are being sold on a grade and yield basis (that is, seller is paid on the weight and quality of the carcass) |
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Term
Beef Grade | carcasses in class | Prime | | Choice | | Select | | Standard | | Commercial | | Utility,cutter,canner | |
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Definition
Grade | carcasses in class | Prime | 4 | Choice | 50 | Select | 40 | Standard | 1 | Commercial | 1 | Utility,cutter,canner | 4 |
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Term
The best method of slaughtering? lactic acid stays in the muscle if _____ on the animal and remain tender Dressing percent = (carcass wt/live wt) x 100 lambs 50; cattle 60; hogs 70 Aging leads to flavor ____ and meat becoming more _____ Meat is stored between ___ and ___ degrees Beef is aged between ___ days and ____ weeks |
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Definition
Slaughter: Fortunately, the most humane slaughter results in the best quality meat. When animals are slaughtered quickly, with no stress, muscle glycogen is broken down in the killed animal with lactic acid staying in the muscle (rather than carried away by the blood). The release of lactic acid lowers the pH, promoting the unfolding of proteins in the muscle fibers. Then, if the meat is hung, as rigor mortis sets in, the meat will NOT be tough, but maintain its tenderness. If animals are stressed prior to slaughter the glycogen is broken down prematurely, lactic acid is carried away by the blood, with no pH lowering, resulting in ‘dark-cutting’ meat (an undesirable condition of dark, gummy meat that spoils faster). Once sold at auction, animals arrive at the packing plant; stunned by electric shock or captive bolt; bled out; hides, heads, hooves removed; internal organs (offal) removed for use as by-products - leaving behind meat (muscle), bones & fat (carcass). Dressing percent = (carcass wt/live wt) x 100; typical dressing percents: lambs 50; cattle 60; hogs 70.
b) Aging: Like cheese and wine, meat benefits from aging - the flavor improves and the meat becomes more tender. Chemically, lactic acid in the tissue from slaughter eventually breaks down lysosomes in muscle cells, liberating enzymes that continue the process of protein degradation, disintegrating muscle filaments. Connective tissue does not degrade. Stored at 34º to 38ºF to limit microbial growth, beef is usually aged 10 days to 3 weeks, lamb for one week.
c) All meat is inspected for signs of disease by a USDA veterinarian before & after slaughter |
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