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Meat Science

Meat Science. Animal Science Mrs. Rada. Historical Shift Westward. Causes of the Shift Refrigerated rail cars and trucks High real estate values Closer to livestock Multi-species plants  single species plant Whole Carcasses  Boxed beef. Packers and Stockyards Act (1921).

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Meat Science

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  1. Meat Science Animal Science Mrs. Rada

  2. Historical Shift Westward • Causes of the Shift • Refrigerated rail cars and trucks • High real estate values • Closer to livestock • Multi-species plants single species plant • Whole Carcasses  Boxed beef

  3. Packers and Stockyards Act (1921) • Prevent unfair or deceptive practices • Continually updated

  4. Packers • Packer/processor vs. slaughter-only

  5. Meat Packer Economics Income 63% dressing percent 1200 x .63 = 756 lb car. $119/cwt or $1.19/lb 756 x $1.19= $899.64 Total Drop Credit: 1200 x .079 = $94.80 $899.64 + $94.80 = $994.44 Expenses 1200 lb steer @ $78/cwt 1200 x .78 = $936 Slaughter cost=$45 Total: 936 + 45 = $981 Drop by-products: Drop credit: $7.90/cwt

  6. Meat Packer Economics cont. $994.44 - $981.00 = Profit: $13.44/head

  7. Meat Packer Balance Sheet • Where does all the money go? • Cost of Livestock=80% • Labor=9% • Other Operating expenses=10% • Net Income=1%

  8. Processors • Purchase meat rather than livestock • Higher profit margins that packers (5 to 15%) • Sausage making, curing, etc.

  9. Other purchasers of meat • Wholesalers/distributors • Retailers • 25% of store receipts are for meat, poultry and seafood • Restaurants • 50% of consumers’ food dollar

  10. Slaughter of Livestock • Humane Slaughter Act of 1978 • Animal handling and stunning • Stunning • Render unconscious, not kill • Methods • Mechanical (cattle) • Electrical (pigs) • Chemical (CO2)-Europe for pigs

  11. Slaughter of Livestock • Sticking (exsanguination) • Standard vs. Kosher vs. Halal • Kosher: Rabbi must certify and no stunning • Halal: Muslim • Skinning • Beef, lamb and sometimes pork • Hide (pelt) puller • Hair removal (pork) • Scalding • Singer (burn off)

  12. Slaughter of Livestock • Eviscerate • Gutting • Split • Wash • Hot water, steam or organic chemical • Chill

  13. Carcass Fabrication Carcass Wholesale Subprimals Retail Cuts (grocery store)

  14. Meat-cut Standards • Uniform Retail Meat Identity Standards (voluntary) • Species • Wholesale (primal) cut • Retail cut • IMPS (Institutional Meat Purchase Specifications)

  15. Species differentiation • Size • Beef: largest • Pork: intermediate • Lamb: smallest • Color of lean tissue • Beef: cherry-red • Pork: reddish-pink • Lamb: dark pink to light red

  16. Relative value • Highest value • Middle meats • Rib and loin • Next highest value • End meat • Chuck, round, brisket, shank • Lowest value • Rough cuts

  17. Meat Terminology

  18. Meats • the edible flesh of mammals used for food

  19. Specific Terminology • Poultry: the edible flesh of poultry used for food • Beef: the meat from mature bovines that are generally over 12 months of age.

  20. Specific Terminology • Veal: the meat from very young calves, usually less than 3 months of age. • Mutton: the meat from mature ovine carcasses that fail to show a break joint on the front foreleg. • Lamb: meat from lambs or young sheep, up to about one year of age that shows a break joint in the foreleg.

  21. Specific Terminology • Pork: meat associated with all ages of hog carcasses. • Chevon: meat from mature goats. • Cabrito: meat from young goats.

  22. Inspection of Meat

  23. Inspection of Meat • Inspection for wholesomeness is mandatory and is paid for out of tax dollars. • stamped with a round purple mark if passed for wholeness

  24. Federal Meat Inspection Act and the Poultry Products Inspection Act • Food Safety and Inspection Service inspects all raw meat and poultry sold in interstate and foreign commerce, including imported products. • The Agency monitors meat and poultry products after they leave federally inspected plants.

  25. Voluntary Federal inspection • for animals not covered under mandatory inspection (i.e., buffalo, rabbit, reindeer, elk, deer, antelope) • handled under the Agricultural Marketing Act • gives the Secretary of Agriculture the authority to take whatever steps are necessary to make the product marketable • must pay an hourly fee for the service

  26. Grading of Meat

  27. Grading of Meat • Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors.

  28. Beef is graded as whole carcasses in two ways: • quality grades - for tenderness, juiciness, and flavor; and • yield grades - for the amount of usable lean meat on the carcass. • There are eight quality grades for beef. • Quality grades are based on the amount of marbling (flecks of fat within the lean), color, and maturity.

  29. USDA Quality Grades (Beef) • Official: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner • Industry Uses: Prime, Top Choice, Choice, select and “no roll”

  30. USDA Quality Grades (Beef) • Determined by maturity (A, B, C, D, E) and Marbling (Devoid to Extremely Abundant) • Maturity • A, B = Young • C, D, E = Old • Problems with USDA Beef Quality Grades • 1 in 10 carcasses is mis-graded • Marbling is a poor predictor of tenderness

  31. Quality Grades • Prime grade • is produced from young, well-fed beef cattle • abundant marbling • generally sold in restaurants and hotels • Prime roasts and steaks are excellent for dry-heat cooking (i.e., roasting, broiling, and grilling).

  32. Quality Grades • Choice grade • is high quality • less marbling than Prime

  33. Quality Grades • Select grade • is very uniform in quality • normally leaner than the higher grades • It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades

  34. Quality Grades • Standard and Commercial grades • frequently are sold as ungraded or as "store brand" meat. • Utility, Cutter, and Canner grades • are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.

  35. USDA Yield Grades (Beef) • Cutability • 1, 2, 3, 4, 5 • Determined by hot carcass weight, fat thickness, rib eye area, and percentage of kidney, pelvic, and heart fat (KPH) • Very accurate if accurately applied • 1 out of 4 carcasses is mis-graded

  36. Yield grades: • Range from "1" to "5" • indicate the amount of usable meat from a carcass • Yield grade 1 is the highest grade and denotes the greatest ratio of lean to fat • yield grade 5 is the lowest yield ratio • Yield grade is most useful when purchasing a side or carcass of beef for the freezer.

  37. Pork • USDA Grades are not used • Most pork packers use instrument assessment of percent lean (% muscle) • Fat-O-Meat’er or Ultrasound • Measures fat depth and loin eye area • Quality is monitored by: • pH • Instrumental color • Higher number = darker color

  38. Veal/Calf • There are five grades for Veal/Calf: prime, choice, good, standard, and utility. • Prime and choice grades are juicier and more flavorful than the lower grades. • Because of the young age of the animals, the meat will be a light grayish-pink to light pink, fairly firm and velvety. • The bones are small, soft, and quite red.

  39. Lamb • There are five grades for lamb. • Normally only two grades are found at the retail level – prime and choice • Prime grade • is very high in tenderness, juiciness, and flavor. • Its marbling enhances both flavor and juiciness. • Choice grade • has slightly less marbling than prime, but still is of very high quality.

  40. Lamb • Lamb is produced from animals less than a year old. • Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA graded.

  41. Meat Cooking

  42. Enjoyment of a meat eating experience is largely dependent on how it is cooked. • Color changes during heating • Very rare=130 Degrees F • Rare=140 Degrees F • Medium rare=150 Degrees F • Medium=160 Degrees F • Well done=170 Degrees F • Very well done=180 Degrees F

  43. Up to 122 Degrees F • Flavor • Changes (some flavors become more intense) • Micro-organisms • Active • Muscle Fibers • Gradually shrink • Collagen fibers • Buckle • Tenderness • Little change • Juiciness • Slight Water Loss

  44. 122 to 149 Degrees F • Juiciness • Water Loss • Flavor • Changes (some flavors become more intense) • Micro-organisms • Trichinella Spiralis • Destroyed at 137 degrees F • Muscle Fibers • Rapidly shrink • Collagen fibers • Begins to solubilize • Tenderness • Decreases in low collagen cuts; increases in high collagen cuts

  45. Up to 149 Degrees F • Juiciness • Rapid loss of juiciness • Flavor • Changes (some flavors become more intense) • Micro-organisms • 149 degrees F for 12-15 minutes destroys pathogens • Muscle Fibers • Harden • Collagen fibers • Continued solubilization (if moist heat) • Tenderness • Decreases rapidly, rapid toughening; Tenderization continues in high collagen cuts (using moist heat)

  46. Heat transfer • Convection • Circulating air or water • Conduction • Heat passed between molecules • Radiation • Radiant waves

  47. Equipment • Conventional range • Oven-convection and radiation • Stove-conduction • Forced air convection oven • Faster cooking • Impingement oven • High pressure air or water • Very fast cooking • Microwave oven • No browning of meat surface

  48. Equipment • Frying pan • Kettle, crock pot, Dutch oven • Grill • Continuous flow ovens

  49. Methods of Cooking Meat • Dry-Heat Methods • Broiling • Meat directly exposed to heat source • Steaks and chops • Panfrying • Thin cuts of meat, ground meat • Stir Frying • Deep fat frying • Only for very tender meat cuts • Roasting • Uncovered, no water added • Larger, more tender cuts

  50. Methods of Cooking Meat • Moist heat-methods • Braising • Liquid is added • Less tender cuts • Cooking in liquid • Stewing or simmering

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