1. August 2008 Meat Science Modified by Georgia Agricultural Education Curriculum Office June, 2002

2. August 2008 Slaughter Process Immobilization Animal is rendered unconscious does not feel pain

3. August 2008 Kosher Slaughter animal is slaughtered under the regulations of the Jewish religion animals slaughtered for Kosher markets do not have to be stunned.

4. August 2008 Methods Carbon dioxide chamber electric shock cartridge or mechanical bolt

5. August 2008 Immobilization allows the heart to pump in order to drain the animal’s body of blood

6. August 2008 Exsanguination process of bleeding the animal usually done by severing the jugular vein with a sharp knife

7. August 2008 Exsanguination bleeding must be done quickly to avoid hemorrhaging hemorrhaging can cause blood spots in the meat

8. August 2008 Hemorrhage escape of blood from ruptured blood vessels caused by a rise in blood pressure

9. August 2008 Hide and organs removed liver brains pancreas intestines heart and kidneys

10. August 2008 In the US there are over 5000 plants that slaughter animals

11. August 2008 Hogs are dipped into scalding water and placed on a machine that scrapes the hair from the hide some plants may skin hogs

12. August 2008 Organs used for food liver - most common brains, pancreas, intestines, and heart kidneys may also be used for human consumption

13. August 2008 Inspectors are present to inspect carcass and internal organs detect any health concerns

14. August 2008 Inspectors if a problem is found with the carcass, the entire carcass may be condemned each carcass to be sold must be inspected

15. August 2008 Cooling carcasses may be wrapped in a shroud carcass goes through rigor mortis carcass may be aged

16. August 2008 Cooling beef carcasses are split down the middle sides of beef are created by sawing down the backbone

17. August 2008 Carcasses may be divided into quarters by cutting each side in two pieces. Sides are divided at the 12th and 13th rib to form quarters

18. August 2008 Carcasses lamb carcasses are usually sent to the cooler whole as they are much smaller hog carcasses are split into sides by cutting down the backbone.

19. August 2008 Carcasses beef and hog carcasses that have been skinned are covered in a heavy cloth soaked in salt water called a shroud

20. August 2008 Shroud prevents the carcass from drying out

21. August 2008 Carcasses are cooled down rapidly go through rigor mortis muscles lock into place and carcass becomes stiff

22. August 2008 Rigor Mortis physiology is similar to muscle contractions in live animals carcass muscles do not relax

23. August 2008 Rigor Mortis onset usually takes 6 - 12 hours for beef and lamb 30 minutes - 3 hours for pork

24. August 2008 Rigor Mortis as enzymes and microorganisms begin to break down the muscle tissue, rigor mortis is partially relaxed

25. August 2008 Cooling Quick cooling of meat is important to minimize protein degradation inhibit growth of microorganisms

26. August 2008 Pork and Lamb carcasses are usually cooled for 18-24 hours before cutting

27. August 2008 Beef cooled for 30 or more hours before cutting into wholesale cuts may also be aged in the cooler for as much as a week

28. August 2008 Aging carcasses undergo a period of aging to allow enzymes and microoganims to begin the process of breaking down the tissue

29. August 2008 Aging improves tenderness and flavor adds to the expense of processing meat

30. August 2008 Aging alternatives electric stimulation of muscles current of 600 volts is sent through the carcass right after slaughter and before the hide is removed

31. August 2008 Aging alternatives stimulation speeds natural processes that occur after death depletion of energy stores from the body

32. August 2008 Electric stimulation improves tenderness improve color, texture and firmness makes hide removal easier

33. August 2008 Grading carcasses are graded according to USDA standards federal meat grading was established in 1925

34. August 2008 Grading administered by the AMS (Agricultural Marketing Service) of the USDA

35. August 2008 Grade certifies class, quality and condition with uniform standards

36. August 2008 Quality grades prediction of the eating quality (palatability) of the meat when properly prepared

37. August 2008 Yield Grades indicate expected yield of edible meat from a carcass and the subsequent wholesale cuts from that carcass

38. August 2008 Grading is voluntary and is paid for by the packer

39. August 2008 Quality Beef Grades prime choice select standard commercial

40. August 2008 Quality Beef Grades utility cutter canner

41. August 2008 Grades are determined by the age of the animal amount of fat intermingled with the muscle

42. August 2008 Age determined by maturity of the cartilage and bones cartilage hardens and turns to bone as the animal ages

43. August 2008 Age graders inspect the rib cage and vertebrae for the degree of bone and cartilage hardening - ossification

44. August 2008 Age as the animal ages, vertebrae in the lower end of backbone tend to fuse or grow together. Animals older than about 42 months cannot receive the highest two grades

45. August 2008 Age younger animals are usually more tender than older animals

46. August 2008 Fat fat, known as marbling shows up as specks of white across the rib eye more specks of fat that are visible, the higher the grade

47. August 2008 Prime has the highest degree of fat in the muscle fat gives meat its flavor and juiciness

48. August 2008 Prime fat is expensive to put on animals leaner grades are less expensive

49. August 2008 Feedlot operators want their animals to grade low choice at slaughter those raising prime animals usually cater to the restaurant trade

50. August 2008 Beef most beef bought in the grocery store is choice grade. A few market chains are selling the leaner select grade as a low fat meat

51. August 2008 Yield Grade estimate of the percentage of boneless, closely trimmed retail cuts that come from the major lean primal cuts

52. August 2008 Beef Yield grades 1 over 52.3 % lean primal cuts 2 50 - 52.3% 3 47.7-50.0 4 45.4-47.7% 5 less than 45.4%

53. August 2008 Wholesale cuts Primal cuts beef chuck, loin, rib and round

54. August 2008 Wholesale cuts pork shoulder, loin, sides and ham

55. August 2008 Wholesale cuts lamb shoulder, rib, loin, and leg

56. August 2008 Retail cuts primal cuts are divided into retail cuts cuts of meat that the consumer buys at the grocery store

57. August 2008 Retail cuts sized into portions that can be easily cooked and eaten without further cutting or trimming

58. August 2008 Retail Cuts most expensive usually come from the loin area most tender of the muscle groups chops and steaks such as the T Bone

59. August 2008 Trimmings are made into sausage or ground meat sausage is spiced and preserved by drying or smoking

60. August 2008 Palatability how food appeals to the palate - taste depends upon: appearance, aroma, flavor, tenderness, and juiciness

61. August 2008 Palatability depends upon the combination of qualities and the way it is cooked

62. August 2008 Appearance beef, pork and lamb vary in the shades of red color darker meats are associated with either a lack of freshness or meat from older animals

63. August 2008 Appearance bright red gives the appearance of being fresh and wholesome

64. August 2008 Fat that is yellow instead of creamy white is less appealing to consumers yellow fat is found in certain breeds of animals that are unable to convert carotene

65. August 2008 Fat grain fed cattle generally have white fat and considered to taste better than grass fed beef grass fed may have yellow fat

66. August 2008 Tenderness components of muscle that contribute to tenderness: connective tissue, state of muscle fibers, amounts of adipose (fat ) tissue

67. August 2008 Connective tissue connects various parts of the body is distributed throughout the body

68. August 2008 Collagen most abundant protein the animal more activity - more collagen as the animal ages, collagen becomes less soluble

69. August 2008 Elastin elastic like protein found throughout the ligaments, arterial walls, and organ structures fibers are easily stretched, unaffected by cooking

70. August 2008 Fresh Meats When selecting, avoid extremes in apparent juiciness

71. August 2008 Flavor changes often occur after extended storage chemical breakdown of nucleotides give a desirable aged flavor

72. August 2008 Flavor changes Oxidation of fats results in a rancid flavor and a sharp unpleasant aroma

73. August 2008 Preservation and Storage meat is highly perishable spoils quickly create conditions that are unfavorable to growth of spoilage organisms

74. August 2008 Preservation and Storage drying smoking salting refrigeration

75. August 2008 Preservation and Storage freezing canning freeze-drying

76. August 2008 Preservation and Storage meat provides an ideal environment for microbial growth molds yeast bacteria

77. August 2008 Molds multicellular, multicolored organisms have fuzzy, mildew-like appearance

78. August 2008 Molds spread by spores that float in the air or transported by contact with objects

79. August 2008 Yeasts large, unicellular bud and spore forms spread by contact or in air currents

80. August 2008 Yeasts most colonies are white to creamy in color usually moist or slimy in appearance or to the touch

81. August 2008 Microbial growth affected by temperature moisture oxygen pH physical form of the meat

82. August 2008 Temperature can influence the rate and kind of microbial growth

83. August 2008 Psychrophiles grow in cooler temperatures 32-68 degrees F

84. August 2008 Thermophiles grow best in warmer temperatures 45-65 degrees F

85. August 2008 Mesophiles growth optimum between psycro’s and thermo’s

86. August 2008 Microbes temperatures below 40 degrees F greatly retard the growth of spoilage microbes and prevent growth of pathogens

87. August 2008 Moisture greatly affect the growth of certain microbes must have moisture to reproduce

88. August 2008 Oxygen availability determines the type of microbe that grows aerobic - require free oxygen anaerobic - grow in the absence of oxygen

89. August 2008 Oxygen facultative - grow with or without free oxygen vacuum packaging helps to inhibit growth of aerobic organisms

90. August 2008 pH optimum pH for most microbes is near neutral (pH 7) Molds - 2.0 - 8.0 Yeasts 4.0 - 4.5

91. August 2008 pH bacteria 5.2 - 7.0 meat and meat by products range from 4.8 - 6.8 meat conditions favor the growth of molds, yeast and acidolphilic bacteria

92. August 2008 Curing and Smoking documented as far back as 850 B.C. by the Chinese smoking and salting (curing) only methods of preservation known

93. August 2008 Curing and Smoking imparts a particular flavor few people in the US still rely on curing and smoking to preserve meat

94. August 2008 Curing and Smoking salt and nitrite - two main ingredients sugar, ascorbate, erythorbate, phosphates, and delta gluconolactone

95. August 2008 Curing and Smoking salt is used in amounts to give flavor as opposed to amounts needed to preserve the meat

96. August 2008 Curing and Smoking nitrates used to impart the cured color and flavor and inhibit bacteria action cannot ammount to more than 120 ppm

97. August 2008 Curing and Smoking oldest method is dry curing cure ingredients are rubbed onto surface of meat

98. August 2008 Curing and Smoking injection curing pump curing solution (brine) into meat shortens curing time

99. August 2008 Curing and Smoking combination curing dry curing and injection curing

100. August 2008 Refrigeration fresh meat, under home refrigeration conditions should be consumed within four days of purchase

101. August 2008 Freezing blast freezing - use high velocity air and temps af -10 C to -40 C freezes meat very quickly

102. August 2008 Freezing length of time meat can be kept frozen depends on temperature, species, type of product and the wrapping material on the product

103. August 2008 Freezing wrap using vapor proof materials keep oxygen out and moisture in moisture loss causes freezer burn

104. August 2008 Freezing beef - 6-12 months lamb - 6-9 months pork - 4-6 months cured meats - 1-2 months

105. August 2008 Drying low moisture foods contain less than 25% moisture Beef Jerky is an example of a low moisture food

106. August 2008 Drying intermediate moisture less than 50% dry salami