MEAT

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MEAT
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Meat

• Meat and Meat Products
• Only about 62 of beef is consumed as beef cuts,
  24 is ground for hamburger, and 14 is processed
  into meat products.
• In the case of pork, more than 65 of the total
  is consumed in the form of processed meat such as
  ham, bacon, and sausage.

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Meat

• By-products
• cosmetics, glues, gelatins, tallow, variety meat,
  bonemeal.

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Meat

• Traditionally, meatpackers sold carcasses as
  sides, quarters (hinds or fores), or as wholesale
  cuts (large cuts such as entire rounds, loins,
  ribs, or chucks).
• Most beef today is sold as Boxed Beef.

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Meat

• Boxed Beef
• Prepared at the packing plant
• Remove more of the bone and fat
• Cut into smaller portions
• Vacuum-packed to reduce spoilage and shrinkage
• Placed into boxes that are easier to ship and
  handle

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Meat

• Boxed beef reduces shipping costs, labor costs,
  and the increased value of the fat and bone to
  the packer.

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Meat

• Government Inspection
• Inspection takes place at practically every step
  of the livestock procurement and meatpacking
  processes.

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Meat

• Inspection attempts to ensure
• Harmful additives and ingredients are kept out
  of manufactured meat products.
• Sick and diseased animals are excluded from the
  market.
• Misleading labeling and packaging are
  eliminated.
• Contaminated and unwholesome meats are prevented
  from reaching consumers.

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Meat

• Grading
• Unlike inspection, which is mandatory, meat
  grading is a service offered to packers on a
  voluntary basis by the Agricultural and Marketing
  Service of the USDA.
• Grading establishes and maintains uniform
  trading standards and aids in the determination
  of the value of various cuts of meat.

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Meat

• Quality grades for beef carcasses are
• Prime
• Choice
• Good
• Standard
• Commercial
• Utility
• Cutter
• Canner

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Meat

• These grades are assigned on the basis of
• Marbling
• Color and Texture
• Maturity

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Meat

• Slaughtering Practices
• The Humane Slaughter Act of 1960 requires that
  prior to slaughter, animals be rendered
  completely unconscious with a minimum of
  excitement and discomfort, by mechanical,
  electrical, or chemical methods.

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Meat

• Bled
• Skinned
• Eviscerated
• Chilled
• Graded
• Processed

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Meat

• Meat items, such as
• Brains
• Kidneys
• Sweetbreads
• Tail
• Tongue
• do not accompany a carcass and are considered
  the by-products.

• These parts, and all other items removed from the
  carcass, such as
• Feet
• Hide
• Intestines
• are called offal and are an important source of
  income for meatpackers.

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Meat

• Chilling
• Immediately after slaughter, many changes take
  place in muscle that convert muscle to meat.

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Meat

• Rigor Mortis
• One of the changes is the contraction and
  stiffening of muscle known as rigor mortis.
• Muscle becomes progressively less tender until
  rigor mortis is complete.

• BEEF
• 6 12 Hours
• Pork
• 1 6 Hours

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Meat

• Cold Shortening
• The carcass is chilled immediately after
  slaughter to prevent spoilage.
• If the carcass is chilled too rapidly, the
  result is cold shortening and subsequent
  toughness.
• Occurs when the muscle is chilled to less than
  60o F before the completion of rigor mortis.