Review for AAS

1. Review for AAS Meats Notes: Zoology

2. Vocabulary • Palatability: how a food appeals to the palate (smell, sight, taste, texture, etc.) • Retail Cuts: small cuts of meat customers purchase at grocery stores • Antemortem: before death • Wholesale Cuts: large sections of carcass ( half a hog or quarter of a beef) that are sold to stores who cut them into retail cuts • Rigor Mortis: a physiological process where muscles stiffen and lock into place • Exsanguination: removal of an animal’s blood • Postmortem: after death

3. Mastication: chewing • Meat (muscle?): any edible tissue from animals • Chine: the backbone of an animal • Kosher: any food prepared according to Jewish dietary law • Immobilization: to render an animal oblivious to pain • Aging: to let a carcass hang in a cool environment for a period of time to let enzymes break down meats

4. 4 Categories of Meats • Red • Poultry • Seafood/Fish • Game • Red: beef, veal, lamb, pork (?) • Poultry: chicken, turkey, duck (?) • Fish: trout, crab, salmon, lobster, tilapia • Game: bear, turkey, duck, antelope, grouse, deer, moose, pheasant

5. Meat Names • Poultry • Beef • Meat • Veal • Mutton • Lamb • Pork • Chevon • Cabrito

6. History of the Meat Industry • Uncle Sam: • Sam Wilson a pork producer • Cincinatti was called • Porkopolis • Wall Street: • actually a wall erected in Manhattan to prevent pigs from entering town, kept the name ever since

7. History of the Meat Industry • Packing Industry: went from an art to a science (why?) • The Packing Industry: • meats were salted and packed into barrels • Used to be one animal at a time, now: • Beef = 4,000/line/day • Pork = 8,000/line/day • Chickens = 70-80,000/line/day

8. History of the Meat Industry • No federal inspection • Upton Sinclair’s book “The Jungle” • Meat Inspection Act of 1906 • Humane Slaughter Act of 1957

9. Meat Industry • Seven areas of inspection • Sanitation, antemortem, postmortem, control and restriction of condemned materials, product, laboratory inspection, marketing and labeling

10. The slaughter process • Live inspection • Immobilization • Humane slaughter act • Bolt, electricity, gas • No pain • Heart must continue pumping

11. Kosher Slaughter: ~ Any food prepared according to Jewish dietary law ~Are exempt from stunning the animal but must be done as humanely as possible ~Must be from religiously acceptable animals ~Meats are undesirable if improperly slaughtered, are not cloven hooved, etc. called non kosher ~Kosher foods have a mark (Circle U) ~Area must be blessed by a rabbi, only the forequarters can be used because sciatic nerve in hindquarters

12. Continuation of Slaughter Process • Exsanguination • Slit the throat, done quickly to prevent hemorrhaging or spots in the meat from ruptured blood vessels • Gut the animal, save edible organs (liver is the most common edible organ) • Internal organs are inspected for health problems, each carcass for consumption has to be inspected

13. Processing the Carcass • Carcasses are split • Cooler • rigor mortis (6-12 hours for beef and lamb, 30m-3hours for pork) • Enzymes and microorganisms break down tissue • Rigor – Relax = Meat

14. When does Meat become Muscle? • After the rigor/relax process!!! • Why hang a carcass? • Over a week • Enzymes and microorganisms break down meats • Increase palatability and flavor and tenderness

15. Meats are Good! • Meats taste good because of intramuscular fat • marbling • This is fat within the meats, not globs that you can cut off

16. Antimortem Effects that can affect meat quality: A. Feed B. Genetics C. Sex/Age D. Stress E. Disease ***Porcine Stress Syndrome (PSS) is a stress that actually ruins the meat of an animal and causes the meat to be (PSE) pale, soft and excudative (watery) *** DDF or dry, dark and firm is a stress condition in cattle causing “dark cutters”

17. Postmortem effects that can affect meat quality: ~heating and cooling is the main one! ~cleanliness Where do steaks and chops come from? ~the loin of the animal