1 / 12

Animal Science Meat introduction

Animal Science Meat introduction. Why is the production of meat important to mankind?. Animal harvest high roughage plants and convert the captured energy from the sun into a high protein food. Protein is needed by humans for growth, to repair tissue and to help them resist disease.

morley
Download Presentation

Animal Science Meat introduction

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Animal Science Meat introduction

  2. Why is the production of meat important to mankind? Animal harvest high roughage plants and convert the captured energy from the sun into a high protein food. Protein is needed by humans for growth, to repair tissue and to help them resist disease. Proteins are composed of Amino Acids, there are 22 known amino acids And the human body needs to have 8 of them supplied from other Sources as our bodies cannot synthesize them. Complete proteins have All 8 amino acids that our bodies need.

  3. How good is meat at supply our Recommended Daily Allowance (RDA) of protein? All RDA values for meat is based on a 3 ounce serving size (1/4 of a pound) Beef : 52% of the RDA for protein Pork: 60% of the RDA Lamb: 30% of the RDA

  4. Meats are also a good source of Iron, which helps carry oxygen to the cells in The body. It to is measured in RDA’s and based on a 3 ounce serving size. Bee: 13% of the RDA for Iron Pork: 4% of the RDA Lamb: 20% of the RDA

  5. Meats also supply vitamins which are a catalyst for reactions that occur in our Bodies. Vitamins are divided into two groups, water soluble and fat soluble. Water soluble vitamins are needed in large quantities by the body as they Are excreted very quickly in the urine. Fat soluble vitamins are more stable Fat soluble vitamins are A, D, E, K. All meats are a good source of fat Soluble vitamins. Some important fat soluble vitamins are: B complex – very important group of vitamins, some are Niacin aids in the development and repair of skin and nerves. Lamb is one of the best sources of this vitamin Riboflavin – important for vision One serving of Beef has 12% of the RDA for Riboflavin. Thiamin – aids in digestion One serving of Pork has 60% of the RDA for Thiamin

  6. Safety and Quality of meat products All meat sold in retail and wholesale establishments must be Federally Inspected to insure wholesomeness of the perishable product. Federal meat inspectors are federal employees who mark the carcass With a round edible ink stamp. The stamp identifies the inspector and The facility. This is required by law. Grading of animals and product is not required by law and is usually Done by the industry leaders to reward quality producers and insure Consumers of the product they are purchasing. It is identified by a Shield shaped stamp on the product or product package. Yield grading is done on live animals to estimate the amount of “salable” Product on the animal. Producers of certain species may be awarded a Premium by the packer for superior yield grading animals.

  7. (Yield grade cont.) Beef grades are United States Department of Agriculture (USDA) number 1, 2, 3, 4, 5. #1 is the best and indicates an animal that has a large frame And is heavily muscled. Most slaughter beef animals weigh between 1,100 To 1,250 pounds. Pork yield grades are US #1, 2, 3, 4, Utility. Again #1 is the best with a superior Frame and heavy muscle. Most market hogs weigh 220 to 250 pounds. Lamb yield grades are USDA #1, 2, 3, 4, 5. #1 is the best based on frame size And muscling. Most lambs are slaughter weigh between 110 to 125 pounds

  8. Quality grading is done on the meat product after the animal has been slaughtered But before it is broken into retail cuts of meat. Again is a shield shaped stamp. Beef quality grades are based on the age, marbling, color and texture of the Meat product. The quality grades from highest to lowest are PRIME, CHOICE, GOOD, STANDARD, COMMERCIAL, UTILITY, CUTTER/CANNER Beef over 42 months of age can only grade COMMERCIAL or lower. The majority of beef consumed in the US falls into the CHOICE quality Grade. Beef meat should be a CHERRY red color. There are NO quality grades for Pork. Pork should be GRAYISH pink color. Lamb quality grades are based on age, meat to bone ratio, color and texture. The Quality grades from highest to lowest are: PRIME, CHOICE, GOOD, UTILITY, CULL Most mutton is consumed at LAMB which is less than 1 year of age and Determined at the time of slaughter by the breaking of the front leg Above the spool joint. Lamb meat should be a PINKISH red color. The Muscle is finer textured than beef and smaller in total size.

  9. General consideration for meat as an perishable, edible product. Types of meat product cuts: Steaks on all species are usually less than 2 inches in thickness, but greater than ¾ of an inch Chops (usually Lamb and Pork) usually around ¾ of an inch. Slices (usually cured Pork or Lamb) approximately ¼ of an inch. Ground product: Beef, make sure to watch the fat content versus the price If ground Pork is seasoned it is called sausage, if not it is fresh Pork. Ground Lamb can be called “lamburger”

  10. Processed meat products: Curing - Originally curing was a process to make meat last a longer time without refrigeration. It usually involves a liquid or a rub made of salt or sugar which controls the growth of micro-organisms and it may improve the flavor of meats. Smoking – Again used originally to preserve meat. Usually associated with Pork but can be done to any meat. Actual smoke is used to dry, partially cook and control the growth of micro-organisms on the surface of meat products. It also may improve the flavor of meats. Cooking methods: The recommended way to prepare meat products. Tender cuts of meat (steaks) are usually prepared with dry heat. Examples are panfrying or broiling. Less tender cuts of meat (roasts) use moist heat. Examples pot boil, or oven roast.

  11. Storage of meat products, usually today long storage means freezing. If the meat is double wrapped in lined freezer paper or wrapped in plastic and covered with lined freezer paper , or cryo-vacced, the freezer life can be 2 to 3 years without the loss of quality. Fresh meat products should only be refrigerated between 3 to 4 days before being prepared or frozen. Wholesale versus retail cuts: Wholesale or primal cuts are the large areas of muscle groups obtained from the carcass of each species. Each species has its own naming and location. In the past if the whole carcass was not shipped to a butcher shop the wholesale or primal cuts were shipped to be broken down by the butcher shop. Retail cuts are cut from the wholesale or primal cuts and are what you see in the grocery store.

  12. FFA Meats contest: You must be able to identify the following from a retail cut of meat Species: BEEF, PORK, LAMB. Some score sheets will have them numbered (beef 1, pork 2, lamb 3). Some will have them lettered; beef B, pork P, lamb L. Primal cut that the retail cut came from. These are species specific. Retail name. Again species specific. We will be using the National Meat Judging score sheet and cut identification sheet for this class.

More Related