Lecture 7 and Pork Processing

By-products

Animal materials recovered in addition to the main carcass meat for food, industrial, feed, fertilizer, or pharmaceutical uses.

Drop value

Combined economic value of recovered by-products from one slaughter animal.

Live weight

Weight of the animal before slaughter.

Dressed carcass

Body remaining after removal of specified noncarcass parts; includes components later removed during fabrication.

Retail cuts

Meat portions prepared for consumer sale.

Edible by-products

Recovered noncarcass materials used in human food.

Inedible by-products

Recovered materials directed to industrial, feed, fertilizer, or pharmaceutical uses rather than human food.

Profitability

Packing-plant financial outcome that recovering and selling by-products can help determine.

Bleachable beef tallow

By-product highlighted as a major contributor to offal value because of biodiesel demand.

Variety meats

Edible organs and nontraditional meat items, including liver, heart, kidneys, tongue, and sweetbreads.

Melt

Another name for the spleen in the variety-meat list.

Oxtails

Variety meat from the tail, commonly used in soups and subject to seasonal demand.

Head trimmings

Material from the head and cheeks used in processed meats and prepared meat dishes.

Beef extract

Animal-derived flavoring used in soups and bouillon.

Blood

Slaughter by-product used as an ingredient in some sausages and as a pharmaceutical source of albumin and amino acids.

Rennet

Cheesemaking substance obtained from a suckling calf's stomach.

Pork stomach

Organ used as a sausage container or ingredient and as a source of mucin and pepsin.

Beef rumen

Stomach compartment identified as a source of tripe.

Beef reticulum

Stomach compartment identified as a source of honeycomb tripe.

Gelatin

Food product obtained by cooking collagen-containing materials in water; sources include skins, hides, connective tissues, cartilage, and bones.

Edible cattle fats

Fats from cattle used in shortening and confectionery products.

Edible sheep fats

Fats from sheep used in shortening and confectionery products.

Lard

Food fat produced from pork fat.

Small intestines

Digestive organs identified as a source of natural sausage casings.

Chitterlings

Edible pork large intestines.

Weasand

Esophagus used as a sausage ingredient.

Pork skins

By-product used for fried skin products, food gelatin, and tanned leather goods.

Calf skin trimmings

Young-cattle skin scraps identified as a source of food gelatin.

Cattle hides

Animal coverings used to produce leather, glue, and hair products.

Sheep pelts

Animal coverings recovered for wool, skin, and lanolin.

Lanolin

Wool-derived material used in ointments.

Inedible tallow

Fat used for industrial oils, lubricants, soap, glycerin, and biodiesel.

Hog grease

Swine-derived fat identified for industrial oil uses.

Rendering by-products

Tankage, cracklings, and stick used in livestock and poultry feeds.

Dry bone

By-product used in glue production, steel hardening, and sugar refining with bone charcoal.

Bone meal

Bone-derived material used in animal feed and fertilizer.

Blood albumen

Blood-derived material used in leather preparations and textile sizing.

Cattle feet

By-product supplying neatsfoot stock and oil for lubricants and leather preparations.

Glands

Animal structures recovered for pharmaceuticals and enzyme preparations.

Lungs

Organ identified for pet food and as a pharmaceutical source of heparin.

Skin

General term for a lighter animal covering.

Hide

General term for a heavier animal covering.

Slunk skin

Skin from an unborn calf, highlighted as a luxury material.

Kip skin

Calf-skin classification between smaller calf skins and heavier hides.

Bull hide

Hide classification described as relatively thick.

Stag hide

Hide accepted as steer or bull type depending on its characteristics.

Native hide

Unbranded hide; the most valuable brand category in the handout.

Branding

Practice that damages usable leather and lowers hide value.

Butt brand

Brand located on the rump.

Colorado brand

Brand located on the side; causes a larger value reduction than a rump brand in the handout.

Wool length

Pelt characteristic whose increase is associated with greater value in the notes.

Shearling pelts

Very short-wool pelts described as less valuable.

Titer

Congealing or solidification point of the fatty acids in a fat.

Tallow

Higher-titer fat category; the handout separates it from grease at 40 degrees Celsius.

Grease

Lower-titer fat category; the handout separates it from tallow at 40 degrees Celsius.

Dry rendering

Process in which heat ruptures fat cells, releases melted fat, removes moisture, and allows solids to be strained away.

Cracklings

Solid material separated from rendered tallow or grease.

Blood meal

Product made by steam-coagulating fresh blood, draining it, and drying it.

Meat meal

Product made from protein-rich materials recovered during inedible rendering.

Steamed bone meal

Product made by pressure-steaming bones to remove remaining fat and meat.

Collagen

Animal structural material converted to gelatin by cooking in water.

Glue

Animal-derived adhesive extracted by successive heatings in water at controlled temperatures.

Adrenal gland

Gland supplying epinephrine from its medulla and adrenocortical extracts from its cortex.

Ovaries

Organs identified as a source of estrogens and progesterone.

Pancreas

Organ identified as a source of insulin and digestive enzymes such as trypsin.

Parathyroid gland

Gland identified as a source of parathyroid hormone extract.

Pituitary gland

Gland identified as a source of hormones such as ACTH.

Testes

Organs identified as a source of enzymes such as hyaluronidase.

Thyroid gland

Gland identified as a source of thyroxine and calcitonin.

Bone

Pharmaceutical source material identified for calcium and phosphorus.

Intestines

Animal tissues listed as source material for surgical sutures and condoms in the handout.

Liver

Organ listed for liver and bile extracts in pharmaceutical production and also sold as a variety meat.

Heparin

Pharmaceutical product associated with lungs in the handout.

Spinal cord

Tissue historically listed for cholesterol used in vitamin D manufacture, with that use flagged as no longer applicable because of SRM concerns.

Fetal calf blood

Animal material identified for biomedical research use.

Aortic valves

Animal structures used to replace defective human heart valves.

Fetal pigs

Animals identified for biology teaching and dissection.

Gallstones

By-product listed for traditional aphrodisiac use; the set does not establish effectiveness.

Drying

Meat-preservation method based on removing moisture.

Freezing

Meat-preservation method based on lowering temperature until water freezes.

Salting

Meat-preservation method based on adding salt.

Smoking

Meat-preservation method based on exposure to smoke.

Curing

Adding ingredients to preserve meat, enhance flavor, and develop cured color.

Salt

Curing ingredient that adds flavor, helps preservation, and assists movement of curing ingredients.

Sugar

Curing ingredient that counteracts saltiness, adds flavor, and can supply energy for curing bacteria.

Nitrite

Curing ingredient that develops cured color and flavor, retards rancidity, and inhibits Clostridium botulinum.

Nitrate

Precursor to nitrite associated with slow or dry curing in the notes.

Clostridium botulinum

Bacterial species inhibited by nitrite in cured meat.

Nitric oxide

Molecule that binds myoglobin during development of cured-meat color.

Nitric oxide myoglobin

Pigment formed when nitric oxide binds myoglobin before heating.

Nitrosylhemochromogen

Pink pigment formed when nitric oxide myoglobin is heated.

Nitrous acid

Intermediate between nitrite and nitric oxide in the curing sequence.

Micrococcus aurantiacus

Example organism named in the notes for converting nitrate to nitrite.

Backslopping

Transferring old pickle to fresh pickle to introduce nitrate-reducing bacteria.

Cure accelerators

Functional category for ascorbate and erythorbate, which speed color development and stabilize cured color.

Phosphates

Curing ingredients that improve moisture retention.

Sodium tripolyphosphate

Specific moisture-retaining phosphate identified as used at Rosenthal; abbreviated STPP.

Water

Curing ingredient that dissolves and distributes other ingredients and can improve juiciness and tenderness.

PFF

Abbreviation for protein percentage on a fat-free basis, used to classify ham products in relation to retained moisture.

Brine

Curing ingredients dissolved in water; also called pickle.