For: ADVS 1110 Introduction to Animal Science FOOD: Meat For: ADVS 1110 Introduction to Animal Science

Food Expenditures (A 2006 Sample) Country Amount of Income Spent on Food (%) France 16 Japan 18 China 48 India 53 United States 10

Edible & Non-edible Components of a 1,000 lb. Steer:

APPROXIMATE RELATIVE VALUE OF CARCASSES AND BY-PRODUCTS, AS PERCENT: Specie Carcass (including fat trim) (%) Hide or Pelt Other By-Products Lambs 80.2 14.0 5.8 Veal Calves 86.8 7.8 5.4 Cattle 90.9 5.0 4.1 Hogs 92.9 - - - 7.1 Poultry 98.0 2.0

Types of Muscle: Skeletal, (meat) Cardiac, (heart) Smooth, (e.g. vessels, uterus, GI tract)

Structure of Skeletal Muscle

Skeletal Muscle Gross: Micro:

Types of Muscle Twitch: Slow Twitch - a fiber that reaches peak tension relatively slowly Longer max tension time Lower tension High endurance Fast Twitch - a fiber that reaches peak tension relatively quickly Shorter max tension time Higher tension Fatigue quickly

Basic Components of Meat: Fat Marbling Lean (skeletal muscle) Bone

The USDA Food Pyramid:

The USDA Food Pyramid:

Meat Nutrition: “Nutri-Facts”

Changes Often (USDA)

Meat Nutrition: “Nutri-Facts” The USDA’s Food Safety and Inspection Service (FSIS) and FDA developed one label that gives consumers the information they need to make good food choices. FSIS and FDA issued nutrition labeling regulations on January 6, 1993. The Nutri-Facts Label addressed public health priorities associated with diet.

Meat Nutrition: “Nutri-Facts” Serving sizes are uniform and consistent across product lines and closer to the amounts people eat. The list of nutrients identifies those that are essential to health and makes it easier for consumers to meet dietary recommendations for their individual needs.

Meat Nutrition: “Nutri-Facts” Manufacturers are now required to list: Total calories/serving Serving size Total fat Saturated fat Cholesterol Sodium Total carbohydrate Dietary fiber Sugars Protein Vitamin A Vitamin C Calcium Iron Other nutrients may be listed on a voluntary basis. The term “Daily Value” is used to place the nutrition information on the label in the context of the total diet.

Meat Nutrition:

Meat Nutrition:

Steps in the Harvesting Process: Immobilization Exsanguination (euthanasia via bolt and bleeding out) Removal of Hide and Internal Organs Health Inspection of Carcass Division of Carcass into Halves (beef, swine) Transportation of Carcass to Cooler

Meat Preservation Methods: Curing Smoking Refrigeration Freezing Drying

Beef

USDA Quality Grades of Beef: USDA Grades for Steers & Heifers: Prime Choice Select Standard Commercial Utility Cutter Canner

USDA Yield Grades for Beef: An estimate of the percentage of boneless, closely trimmed retail cuts (BCTRC) that come from the major lean primal cuts. Yield Grade 1 = Over 52.3% lean primal cuts Yield Grade 2 = 50.0-52.3% lean primal cuts Yield Grade 3 = 47.7-50.0% lean primal cuts Yield Grade 4 = 45.4-47.7% lean primal cuts Yield Grade 5 = Less than 45.5% lean primal cuts

Beef – Wholesale or Primal Cuts: Chuck Loin Rib Round

Beef Harvesting Weights & Yields: Average Liveweight = 1100+ lbs. Average Carcass Yield = 682.0+ lbs. (62%) Average Hide Weight = 88.0+ lbs. (8%) Average Offal Weight = 330+ lbs. (30%) 10% edible (liver, heart, tongue, etc.) 20% non-edible

Beef Cuts:

Beef Retail Cuts:

Pork

USDA Yield Grades for Pork: Expected yields of the four lean cuts (ham, loin, Boston shoulder, and picnic shoulder); based on percent of chilled carcass weight. Grades for barrows and gilts: U.S. No. 1 = > 53% U.S. No. 2 = 50.0-52.9% U.S. No. 3 = 47.0-49.0% U.S. No. 4 = < 47.0%

USDA Yield Grades for Pork: A measurement of backfat and evaluation of muscling. USDA Grades for barrows and gilts: U.S. No. 1 = < 1.00 inch of backfat over last rib U.S. No. 2 = 1.00-1.24 inch of backfat over last rib U.S. No. 3 = 1.25-1.49 inch of backfat over last rib U.S. No. 4 = > 1.50 inch of backfat over last rib

Pork – Wholesale or Primal Cuts: Shoulder Loin Sides Ham

Pork Harvesting Weights & Yields: Average Liveweight = 240+ lbs. Average Carcass Yield = 168+ lbs. (70%) Average Skin Weight = Not Removed Average Offal Weight = 60+ lbs. (25%) 8% edible 17% non-edible

Pork Cuts:

Pork Retail Cuts:

Lamb

USDA Quality Grades of Lamb: USDA Grades for wethers and ewe lambs: Prime Choice Good Utility

USDA Yield Grades for Lamb: An estimate of the percentage of boneless, closely trimmed retail cuts that come from the major lean primal cuts. Yield Grade 1 = Over 49.0% Yield Grade 2 = 47.2-48.9% Yield Grade 3 = 45.4-47.1% Yield Grade 4 = 42.8-45.3% Yield Grade 5 = > 41.8%

Lamb – Wholesale or Primal Cuts: Shoulder Rib Loin Leg

Lamb Harvesting Weights & Yields: Average Liveweight = 135+ lbs. Average Carcass Yield = 67.5+ lbs. (50%) Average Pelt Weight = 20.25+ lbs. (15%) Average Offal Weight = 47.25+ lbs. (35%) 3% edible 32% non-edible

Lamb vs. Mutton: The “spool joint”.

Lamb Cuts:

Lamb Retail Cuts:

Poultry

Nutrition: Poultry & Turkey COMPOSITION OF CHICKEN & POULTRY PER 100 grams, EDIBLE PORTION Water (g) Food Energy (calories) Protein (g) Total Fat (g) Cholesterol (mg) Young Chicken – Light Meat (no skin) 74.9 114 23.2 1.6 58 Young Chicken – Dark Meat (no skin) 76.0 125 20.1 4.3 80 Turkey – Light Meat (no skin) 73.6 116 23.6 1.7 Turkey – Dark Meat (no skin) 74.0 130 4.9 62

Poultry Labeling & Age Classes: Type Young Mature Chicken Rock Cornish Broiler Fryer Roaster Capon Hen Stewing Chicken Fowl Spent Hen Turkey Fryer-Roaster Young Hen Young Tom Yearling Turkey Old Turkey Duck Duckling Young Duckling Mature Duck Old Duck

Approximate Dressing Percents of Poultry/Fowl: Chickens Other Fowl 7-wk Broilers: Ducks & Geese: Cock, 3.8 lb. 76.3% Duck, 5.6 lb. 71.4% Hen, 3.0 lb. 76.6% Geese, 12.7 lb. 68.5% 12 wk. Roasters: Turkeys: Cock, 8.2 lb. 73.2% Male, 5.5 lb. 80.0% Hen (40-wk) Leghorn 66.4% Female, 18.8 lb. 79%

Broiler Harvesting Weights & Yields: Average Liveweight = 4+ lbs. Average Carcass Yield = 2.9+ lbs. (72%) Average Feather Weight = 0.3+ lbs. (7%) Average Offal Weight = 0.8+ lbs. (20%) 4.6% edible 15.4% non-edible

Poultry Cuts:

Whole Chicken Cuts: Legs, ‘drumstick’ Thighs Wings Back Tail end of back Breasts

The End

Questions?