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

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

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

8. 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

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

10. Structure of Skeletal Muscle

11. Skeletal Muscle
Gross:
Micro:

12. 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

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

14. The USDA Food Pyramid:

15. The USDA Food Pyramid:

18. Meat Nutrition: “Nutri-Facts”

19. Changes Often (USDA)

20. 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.

21. 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.

22. 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.

23. Meat Nutrition:

24. Meat Nutrition:

25. 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

26. Meat Preservation Methods:
Curing
Smoking
Refrigeration
Freezing
Drying

27. Beef

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

29. 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 = % lean primal cuts
Yield Grade 3 = % lean primal cuts
Yield Grade 4 = % lean primal cuts
Yield Grade 5 = Less than 45.5% lean primal cuts

30. Beef – Wholesale or Primal Cuts:
Chuck
Loin
Rib
Round

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

32. Beef Cuts:

33. Beef Retail Cuts:

34. Pork

35. 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 = %
U.S. No. 3 = %
U.S. No. 4 = < 47.0%

36. 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 = inch of backfat over last rib
U.S. No. 3 = inch of backfat over last rib
U.S. No. 4 = > 1.50 inch of backfat over last rib

37. Pork – Wholesale or Primal Cuts:
Shoulder
Loin
Sides
Ham

38. 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

39. Pork Cuts:

40. Pork Retail Cuts:

41. Lamb

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

43. 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 = %
Yield Grade 3 = %
Yield Grade 4 = %
Yield Grade 5 = > 41.8%

44. Lamb – Wholesale or Primal Cuts:
Shoulder
Rib
Loin
Leg

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

46. Lamb vs. Mutton:
The “spool joint”.

47. Lamb Cuts:

48. Lamb Retail Cuts:

49. Poultry

50. 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

51. 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

52. 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%

53. 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

54. Poultry Cuts:

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

56. The End

57. Questions?