Meat Science: Humane Harvest, Yield & Value Calculations, and Carcass Fabrication

What does humane harvesting refer to?

A set of handling and slaughter practices designed to minimize animal pain, fear, and distress.

What is the first step in humane harvesting?

Pre-slaughter handling.

What is the main physiological change in muscle after death?

Muscle switches to anaerobic metabolism and uses glycogen.

What does lactic acid production after death affect?

It lowers pH, which influences meat quality.

What does adequate glycogen at harvest promote?

Normal pH decline, resulting in desirable meat quality traits.

What is DFD in meat quality?

Dark, Firm, Dry meat associated with long-term stress and high pH.

What does PSE stand for?

Pale, Soft, Exudative meat associated with rapid pH decline while muscle is warm.

What is a key factor in low-stress animal handling?

Using calm movement and minimizing fear and stress.

What method is commonly used to stun cattle?

Captive bolt stunning.

Why is chilling important after slaughter?

It interacts with pH decline, affecting tenderness and microbial growth.

What does yield grade measure?

The estimated cutability or saleable yield of a carcass.

What is the standard base price unit in grid marketing?

Dollars per hundredweight ($/cwt).

What does %BCTRC estimate?

The percentage of a carcass that will become saleable, closely trimmed boneless cuts.

Define adjusted fat thickness (AFT) in meat grading.

External fat depth measured at the 12th rib region, in inches.

What does a higher yield grade indicate?

Lower cutability of the carcass.

How does quality grading affect carcass value?

Higher quality grades like Prime lead to increased value due to improved marbling.

What is primary consideration in the fabrication process?

Following natural anatomy for effective cutting.

What are wholesale cuts?

Large sections sold from a packer to a retailer or further processor.

Give an example of a primal cut from beef.

Chuck or Rib.

What is the typical cooking method for rib cuts?

Dry heat methods like roasting or grilling.

What do retail cuts refer to?

Consumer-ready steaks, roasts, chops, and ground products.

What is the common fabrication issue associated with cutting against the grain?

It results in tougher meat unless sliced properly by the consumer.

What does chilling too quickly cause in beef?

Cold shortening, leading to toughness.

Define blood splash in meat quality context.

A quality defect caused by ineffective stunning leading to internal bruising.

What happens in the chilling phase if carcasses cool too slowly?

Higher risk of microbial growth and quality deterioration.

What is the purpose of seam cutting in fabrication?

To separate muscles along natural connective tissue, improving tenderness.