Meat Science

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Meat Science
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What is Meat Science?

• The study of the entire meat industry from the
  production of the animal to the preparation of
  the final product to the marketing of the product

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Types of Meat

• Beef
• Lamb
• Rabbit
• Poultry
• Pork

• Veal
• Venison
• Sea Food
• Wild Game
• Ostrich
• Emu

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Why is Meat Important?

• High quality protein
• Iron
• Vitamin B
• Vitamin A

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Meat is Composed of

• Muscle Tissue
• Nerve Tissue
• Fat Tissue
• Blood Vessels

• Cartilage
• Tendons
• Bone
• Organ Tissue

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Edible By-Products

• Brain
• Cheek Meat, Ears, Snout
• Pigs Feet, Knuckles
• Head Meat
• Heart
• Intestines
• Kidney
• Lips
• Tripe
• Tongue

• Liver
• Lungs
• Spleen
• Pancreas
• Stomach
• Sweetbreads (Thymus)
• Tail/Oxtail
• Tallow
• Testicles

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Meat cuts and by-products

• Beef
• 62 percent as beef cuts
• 24 percent for hamburger
• 15 percent as by-products
• Pork
• 65 percent of the total isconsumed as
  processedmeat such as ham,bacon and sausage.
• The meat-packing industry provides by-products
  like cosmetics, glues and gelatins.

USDA photo/Ken Hammond
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History of The Meat Industry

• Early butchers began killing and cutting animals
  for other people outside of their own family
• Meat preservation began with the packing of meat
  in a salt solution in wooden barrels

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History of The Meat Industry

• Animals were driven on the hoof until
  refrigeration was invented
• Huge meat packing plants developed in the Midwest
  and began processing meat and shipping it

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History of The Meat Industry

• As cities grew, small meat shops began to open to
  the public
• Animals were driven to the railroad on the hoof
  and taken to larger cities to be butchered

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History of The Meat Industry

• Meat plants were rebuilt and/or automated
• It became more economical to ship frozen meat
  products than the live animal

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Overview of the Beef Industry

• Approximately 1.3 billion total cattle in the
  world
• 35 million of these are beef cows in the U.S.

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Segments of the Beef Cattle Industry

• Seedstock/Purebred Breeders
• Cow/Calf Operation
• Yearling/Stocker Operation
• Feedlots
• Meat Packaging/Processing
• Wholesalers
• Retailers
• Consumers

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How meat is sold

• Traditionally sold as sides,quarters or
  wholesale cuts
• Now mostly sold asboxed beef
• Some large packers nowprepare consumer-readymeat
  in vacuum packagesready for the
  supermarketshelf.

USDA photo
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Beef Cattle Breeds

• Angus (black and red)
• Charolais
• Hereford
• Limousin
• Simmental
• Brahman
• Salers
• Texas Longhorn

• Shorthorn
• Belted Galloway
• Holstein and other dairy breeds???
• gt 250 beef cattle breeds

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Meat Inspection

• The mandatory evaluation of the health status of
  meat animals and the wholesomeness of the meat
  obtained from them

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Government surveillance

• Purposes of inspection
• Prevents harmful additives and ingredients
• Excludes sick and diseased animals
• Eliminates misleading labeling and packaging
• Prohibits contaminated and unwholesome meats
• Federal meat inspection is administered by the
  Food Safety and Inspection Service (FSIS) as part
  of USDA.
• States may inspect meat only for use within that
  state.

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Federal Inspection

• Exceptions to federal inspection of meat to be
  sold are farmers and custom/local butchers,
  however, they fall under state inspection
  guidelines

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Cutability

• The amount of saleable retail cuts that can be
  obtained from a carcass

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Dressing Percentage

• Ratio of the dressed carcass weight to the weight
  of the live animal
• (Hot carcass weight/live weight)X100
• average62.5

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Wholesome Meat Act of 1967

• All meat must be inspected before sale

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Humane Slaughter Act

• All animals must be immobilized prior to
  shackling and bleeding

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Slaughtering practices

• Humane Slaughter Act (1960) requires animals to
  be rendered completely unconscious before
  slaughter.
• Carcasses are chilled for 24 to 48 hours before
  grading and processing.
• Brains, kidneys, tail,sweetbreads, and
  thetongue are by-products.
• Sold separately as offal
• Important source of income

USDA photo
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Immobilization

• Rendering an animal unconscious (brain dead), but
  the heart is still beating---technically the
  animal is still alive

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Methods of Immobilization

• Mechanical (gun, steel rod gun, captive bolt gun)
• Electrical shock
• Chemical (carbon dioxide)

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Killing

• The bleeding of an animal until the heart stops
  beating (Exsanguination)

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Kosher Slaughtering

• Butchering according to religious beliefs (Jewish
  Religion)
• Kosher is exempt from the Humane Slaughter Act
  (Immobilization)

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9 Components of Meat Inspection/Facilities
Inspection

• Sanitation
• Ante-Mortem inspection
• Post-Mortem inspection
• Product inspection
• Lab analysis

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9 Components of Meat Inspection/Facilities
Inspection

• Control and Restriction of condemned material
• Marking and Labeling
• Pest Control
• Sewage and Waste Disposal

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Rigor Mortis

• The stiffness of death the stiffening of
  muscles in a dead animal due to the lack of
  energy in the muscle
• Occurs about 6-12 hours after death

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Rigor Mortis

• Energy is needed in muscle in order for the
  muscle fibers to relax
• When an animal is killed there is no way for
  energy to be produced because there is no more
  oxygen entering the body

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Rigor Mortis

• Rigor mortis can be thought of as an irreversible
  muscle contraction
• Pre-slaughter death, rigor mortis, rate of
  carcass cooling affect muscle change after death

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Carcass Grading

• Types of Fat include
• Subcutaneous fat found directly under the skin
• Intermuscular fat found between muscles
• Intramuscular fat found in the muscles
  (marbling)

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Grading is voluntary

• Establishes and maintains uniform trading
  standards
• Aids in setting the value of variouscuts of meat
• Carcasses are graded by quality and yield.
• Quality grades for beefprime, choice,
  select,standard, commercial,utility, cutter and
  canner
• Yield proportion of usablemeat to bone and fat

Microsoft photo
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Carcass Grading

• Quality
• Yield

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Quality Grading

• Degree of Marbling
• Abundant Prime
• Modest Choice
• Slight Select
• Traces Standard

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Degree of Marbling
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Quality Grading

• Maturity
• Bone development
• Button formation (ossification)
• Whiter and flatter rib bones
• A (youngest) -------E (oldest)

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Appearance of Ribs

• A- Narrow and oval
• B- Slightly wide and slightly flat
• C- Slightly wide and moderately
• flat
• D- Moderately wide and flat
• E- Wide and flat

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Maturity contd.

• A
• B
• C
• D
• E

• 9-30 months
• 30-42 months
• 42-72 months
• 72-96 months
• gt 96 months

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Bone Maturity
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Yield Grading

• Indicates the carcass cutability
• Fat thickness between the 12th and 13th ribs
• Rib Eye Area
• kidney, pelvic, and heart fat
• 1 (gt muscling)------5 (lt muscling)

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12th-13th Rib Fat
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Ribeye Area
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Ribeye area

• 10 dots1 sq. in

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Lamb Carcass Processing

• https//www.dropbox.com/s/143gvs77c2crug8/American
  20Lamb20-20Fabricating20for20Value20video.mo
  v

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Video on Jungle

• https//www.youtube.com/watch?vh2ppaJwQ9UM
• Meatpacking jungle christy

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Why a recall?

• Pathogens
• - E. coli O157H7 in ground beef
• - Lm or Salmonella in RTE foods
• Undeclared allergens
• Extraneous materials/chemical
  contaminants/residues
• Operating w/o inspection presence

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http//ohioline.osu.edu/aex-fact/0251.html

• Examples? . . .

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• -Wholesale Level Product has been distributed
  to a
• warehouse or distribution center, where it is NOT
  under
• the direct control of the producing company
  (level
• between the manufacturer and the retailer)
• -Retail Level Product has been received by
  retailers for
• sale to household consumers
• - Consumer Level The product has been sold
  directly to household consumers (mail order)

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Calling all Consumers!

• Recall Release!
• Recall Release uses a standard format to provide
  the public with pertinent, descriptive product
  information
• Release is sent to media outlets, public health
  officials, subscribers, posted on the FSIS
  website and Twitter.

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Recalled Beef Sold in Mass. Whole Foods

• June 12, 2014 Boston.com

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• The US Department of Agriculture says that
  Fruitland American Meat, a Jackson, Mo. beef
  company, is recalling more than 4,000 pounds of
  beef due to a potential risk for Bovine
  Spongiform Encephalopathy (BSE), also referred to
  as mad cow disease.
• Not all beef is at risk. The bone-in Rain Crow
  Ranch Ribeye and quartered beef carcasses
  bearing establishment number EST. 2316 inside the
  USDA mark of inspection are currently being
  recalled.

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• Thursday morning the USDA announced that a Whole
  Foods distribution center in Connecticut that
  serves stores in New England received the
  potentially tainted beef.
• Not all beef is at risk. The bone-in Rain Crow
  Ranch Ribeye and quartered beef carcasses
  bearing establishment number EST. 2316 inside the
  USDA mark of inspection are currently being
  recalled.

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• These are branches of the cows central nervous
  system along the spine. If the cow was infected
  with BSE, this is the area where the infected
  tissues would be located. Regulations require
  that they be removed from cattle more than 30
  months old. It appears that procedure was not
  followed for the beef in question.
• The USDA has classified this recall as a low
  health risk, but a Class II recall This is a
  health hazard situation where there is a remote
  probability of adverse health consequences from
  the use of the product, -USDA
• The bone-in ribeyes roasts, according to the
  USDA, were distributed to two restaurants

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Answer these questions

• Group of Consumer, USDA, Whole Foods
• Who is at fault?
• Time frame?
• Consequences?
• Safety in Future for product

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Do Now

• Log on to the computer and find one meat product
  that includes packaging and answer these
  questions
• What were they trying to sell?
• How did they reach the demographics?
• What kind is their niche market?

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Do-Now

• Write down your favorite meat commercial and why?

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• https//www.youtube.com/watch?vBafkFntxgPw go
  meat
• https//www.youtube.com/watch?v2WNdYL8N4zk Jack
  Link
• https//www.youtube.com/watch?vKwaU0YNG3Vo
  Whole Foods

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Who, What, Where, When, How?

• What is each commercial marketing?
• What were they trying to sell?
• Who was the audience each was trying to reach?
• How did they reach the demographics?
• What was the Whole Foods commercial trying to
  emphasize?

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AMS

• Agricultural Marketing Services
• Administers programs that facilitate the
  efficient, fair marketing.
• ensure the quality and availability of wholesome
  food for consumers across the country.

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Organic
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Labels

• Must include
• Name
• Ingredients
• Handling
• Sell by date
• Manufacturer
• Nutritional information
• weight

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Grass Feed

• Grass-fed. Grass-fed animals receive a majority
  of their nutrients from grass throughout their
  life, while organic animals pasture diet may be
  supplemented with grain. Also USDA regulated, the
  grass-fed label does not limit the use of
  antibiotics, hormones, or pesticides. Meat
  products may be labeled as grass-fed organic.-AMS

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Organic

• Organic is a labeling term that indicates that
  the food or other agricultural product has been
  produced through approved methods. These methods
  integrate cultural, biological, and mechanical
  practices that foster cycling of resources,
  promote ecological balance, and conserve
  biodiversity. Synthetic fertilizers, sewage
  sludge, irradiation, and genetic engineering may
  not be used.

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Natural

• As required by USDA, meat, poultry, and egg
  products labeled as natural must be minimally
  processed and contain no artificial ingredients.
  However, the natural label does not include any
  standards regarding farm practices and only
  applies to processing of meat and egg products.
  There are no standards or regulations for the
  labeling of natural food products if they do not
  contain meat or eggs.

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Components to labeling

• Name of cut
• Weight
• Date
• Cooking assistance
• Grade or brand
• Nutrients
• Retailer
• Safe food handling instructions

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Appearance of Meat Depends On

• Water
• Mixes with and binds to the protein in meat
• Free water found on the surface of meat (allows
  bacteria to grow)

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Appearance of Meat Depends On

• Color
• Type of meat and amount of light in contact with
  the meat
• Reflecting of light from the meat package

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Appearance of Meat Depends On

• Pigments
• Hemoglobin red pigment found in blood
• Myoglobin pigment found in muscle
• The iron in myoglobin combines with oxygen to
  change the color of meat

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Appearance of Meat Depends On

• Pigments contd.
• The different kinds of meats have different iron
  levels, which is why they are different colors
• Color change usually occurs from purple to red
  to brown

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Appearance of Meat Depends On

• Texture
• How the meat feels (cooking affects this)
• Ratio of MeatFat
• The amount of fat in meat changes how a piece of
  meat looks

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Meat Tenderness

• Tenderness is the biting or chewing of meat
• Tenderness is heavily influenced by many factors

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What Affects Meat Tenderness

• Age
• Cut
• Tenderizers
• Water content
• processing

• Type of meat
• Rigor Mortis
• Cooking style
• Marbling
• Packaging

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Variations in tenderness

• Genetics is a big factor.
• Species and age younger animals are more tender
• Feeding indirect effect, grain-fed animals are
  younger at slaughter weight
• Muscle variations amount of connective tissue
  affects tenderness
• Suspension of carcass

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Variations in tenderness (cont.)

• Electrical stimulation improves tenderness.
• Chilling rate rapid cooling toughens meat
• Aging beef is aged for 7 to 10 days
• Quality grade age plays a big factor here
• Mechanical grinding or cubing increases
  tenderness

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Variations in tenderness (cont.)

• Chemical salt or enzymes increase tenderness
• Marinades may include salt, acid, enzymes,
  alcohol, oil to soften collagen, increase water
  uptake and break down connective tissues
• Freezing and thawing
• Cooking method
• Carving against the grain improves tenderness

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Types of Cookery

• Heat from the cooking process denatures (breaks
  down) the protein in meat
• Dry Heat Cooking cooking meat with hot, dry
  airincludes broil, grill, stir fry, roast, fry

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Types of Cookery

• Moist Heat Cooking cooking meat in a closed
  container with added waterincludes cooking in
  water and pot roasts
• Microwave Cooking rapid cooking of meat by
  using electromagnetic waves

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Microorganisms Found In Meat

• Bacteria
• Yeast
• Mold
• These microorganisms can grow from 40 to 115
  degrees F.

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Microorganisms Found In Meat

• Life begins at 40
• Most bacteria are killed at around 120 degrees F.
  
• Pasteurization occurs at 155-165 degrees F.

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Microorganisms Found In Meat

• Microorganisms have many factors affecting their
  growth
• pH of meat
• Water content
• Temperature
• Oxygen
• Type and quality of packaging
• Nitrates
• Initial of bacteria in the meat

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Common Sources of Meat Contamination

• Knife
• Animal hide
• Intestinal tract
• Employees (hands, clothing, health)

• Machines
• Facilities
• Seasonings
• Packaging
• Storage areas

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Characteristics of Spoiled Meat

• Color
• Odor sweet or sickening
• Flavor - rancid
• Texture sticky or tacky liquid coating
• Date of packaging
• Freezer burn

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How to Prevent Spoilage

• Use proper sanitation
• Store at right temperatures
• Keep packages sealed
• Cook thoroughly
• Follow all directions

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Types of Meat Storage

• Refrigeration
• Chill carcasses after killing
• The lower the chilling temperature without
  freezing, the more shelf life is increased
• Chilling tries to slow down bacteria growth

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Types of Meat Storage

• Freezing
• Used for long term storage (recommended 6 mo. 1
  yr.)
• Freeze quickly after slaughtering
• Commercial -10 to 20 degrees F.
• Home -10 to 0 degrees F.
• Watch out for freezer burn!!!

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Types of Meat Storage

• Curing
• Adding ingredients to extend the shelf
  life/preserve the food
• Ingredients include salt, nitrite/nitrate, sugar,
  water, spices
• Cured meat examples include ham, bacon, dried
  beef, bologna, beef jerky

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Types of Meat Storage

• Dehydration
• The nearly complete removal of water from foods
  under controlled conditions
• The removal of water decreases spoilage and
  bulkiness and increases the convenience of the
  food

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Types of Meat Storage

• Vacuum Packaging
• Storing food by compressing all of the air out of
  the food source
• Tends to make the meat look purple, which may
  turn consumers off

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Types of Meat Storage

• Controlled Atmosphere Packaging
• Similar to vacuum packaging, but tries to control
  the gasses inside the meat package so bright red
  color remains

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Types of Meat Storage

• Irradiation
• Uses different kinds of radiant energy to destroy
  living organisms that would normally spoil food
• Takes the place of chemicals being applied to the
  food
• No radiation is left in or on the food!

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Meat Packaging

• The goal of meat packaging is to keep the meat
  fresh and decrease the chance of spoilage, change
  in color, or leaking of water/juices while still
  making it appealing to the consumer

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Types of Packaging Materials

• Saran wrap
• Foam trays
• Freezer paper
• Aluminum foil
• Vacuum bags