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Cards In This Set
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What are the primary red meat producing animals in the US?
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Cattle, hogs, lamb, sheep, veal calves, goat, rabbit.
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What are the industry changes in the 1950s to now?
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In 1950s large companies involved in both harvesting and processing, now the companies are segmented and specialized. They buy the other companies processing division.
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What is the margin on the fresh meat industry? What about the processed meat industry?
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Fresh: 1-3%
Processed: 9-20%
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What are the factors for the classification of slaughter animals?
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1. Species, 2.sex or sex condition, 3. age, 4. weight
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Appraising slaughter livestock, things to look for:
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External fat content(finish), age(over 30 months is risk of BSE), weight, amount of lean muscling, healthy, free from bruises and injuries, vaccines, breeds, CAB (Certified Angus Beef)
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Factors influenced by age
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Tenderness, meat color (myoglobin content is higher in older animals so meat is darker), grades favor younger animals.
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Live weight ranges for cattle, pigs, and lambs.
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Cattle: 950-1500
pigs: 190-310
lambs: 90-200
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What do we do with inedible items like bruises?
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1. Grind 2. Cook (meat/bone and oil/grease), 3. render
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What is the formula for dressage percentage?
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Amount of carcass in relation to animals live weight,
hot carcass weight/live weight * 100= weight on slaugher floor
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What are the average dressage percentages?
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Beef: 62%
Sheep: 52%
Swine: 72%
Hot vs cold weight differs by 5-6%
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Reasons for variation on dressage percentage
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1. gut fill, 2. muscling, 3. pregnancy, 4.degree of finish, 5. sex, 6. covering (hide and skin), 7.mud and extraneous, 8.distance shipped
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Why do you withold feed and maintain water access to water?
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Water access reduces fill and eases evisceration, improves sanitation, better bleeding, eases pelt removal in lambs.
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What is the Humane Slaughter Act state?
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Before any part of slaughter the animal must be stunned and unconcious. If not follwed then inspection may be taken away and floor shut down
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What are the guidlines for whether the animal is sensible or insensible after slaughter?
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The head must be down with no rythmic blinking, have to evaluate eyes, tongue will relax and come out of mouth, CANNOT HAVE AND VOCALIZATION, do not look for movement in extremities
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What causes blood splashing?
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Caused by an increase in blood pressure at slaughter time. Capillaries burst in meat, leaves dark spots, most evident in pork
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