Meats
Consumption pattern for MEAT
Trending upwards
this cut of poultry is exported a lot to China
paws
what does it mean if some one lacks lactase
they are lactose intolerant
different classes of milk
class 1 - fluid milk
class 2 - soft dairy products
class 3 - cheeses
class 4 - milk for butter/processed diary products
highest value poultry cut
Breast Piece
what all effects the dressing percentage
•Muscle: more muscle à heavier carcass = higher dressing %
•Fat: more fat à heavier carcass = higher dressing %
•Gut fill: more stomach contents à more weight to be removed from the carcass = lower
dressing %
•Muddy hide: mud à heavier hide =
lower dressing %
Consumption for meat alternatives is trending
upwards
what is marbling?
intramuscular fat
what is homogenization
suspension of the fat in the milk to prevent separation
1, 2, 3, 4, 5
how to you grade a pork carcass
meat color
what is myoglobin?
carries O2 to the muscles which gives them a darker color
how do you grade milk
Sanitary and microbial quality
Somatic cell count (SCC) – number white blood cells (Healthier cows = more sanitary milk)
how does egg yolk color change
based on the pigmentation on in thier diets
what is the term for removing the blood
exsanguination
what is the dressing percentage equation?
(HCW/LW) x 100 = dressing %
what is pasteurization?
Kills harmful pathogens in the milk
headed to 161oF for 15 seconds
how much fat is in the each type of milk?
Whole - 3.25%
low fat - .5-2%
skim - <.5%
what part of the chicken has the highest edible percentage
giblets
Difference between grading and inspections
Inspection: USDA Food safety inspection service, Mandatory, ante/postmortem
Grading: USDA Ag marketing service, optional, quality & yield grades
what is offal
internal organs
components of meat
muscle, fat, bone, connective tissue
at which temperature is the milk leaving the utter?
100oF
parts of poultry
breast, thigh, drumstick, flat (wingette), drumette
giblets and paws