review for aas
DESCRIPTION
Review for AAS. Meats Notes: Zoology. 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 - PowerPoint PPT PresentationTRANSCRIPT
Review for AAS
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
• 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 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
Meat Names
• Poultry• Beef• Meat• Veal• Mutton• Lamb• Pork• Chevon• Cabrito
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
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
History of the Meat Industry
• No federal inspection
• Upton Sinclair’s book “The Jungle”• Meat Inspection Act of 1906• Humane Slaughter Act of 1957
Meat Industry
• Seven areas of inspection• Sanitation, antemortem,
postmortem, control and restriction of condemned materials, product, laboratory inspection, marketing and labeling
The slaughter process
• Live inspection
• Immobilization
• Humane slaughter act
• Bolt, electricity, gas
• No pain
• Heart must continue pumping
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
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
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
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
Meats are Good!
• Meats taste good because of intramuscular fat– marbling
• This is fat within the meats, not globs that you can cut off
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”
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