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what are chemical safety hazards in food?
allergens, cleaning solutions, mechanical lubricants
saftey
risk of hazards
Quality
sensory acceptance
Wholesomeness
impact on health
What do you do in meat science?
muscle biology
harvest
meat fabrication
meat processing
meat in the diet
food safety
Hyperplasia
increase in the number of muscle cells
Hypertrophy
increase in muscle size
When is hyperplasia important for muscle growth?
prior to birth
What are the two types of muscle growth?
hyperplasia and hypertrophy
When is hypertrophy important for muscle growth?
after birth
meat
any animal tissues suitable for the use of food
most meat is made of _______
skeletal muscel
red meat
meat from cattle, sheep, swine, and goats
poultry
chicken, turkey, ducks
sea foods
fish, clams, lobster, oysters, and crabs
game meat
meat from animals that are not raised domestically
highest component in meat
water (75%)
second highest component in meats
proteins (18.5%)
small components in meats
lipids (3%) carbohydrates (1%) inorganic material or ash (<1%)
imobalization
first step in harvesting meat
Exsanguination
draining the blood from the animal to make a carcass
what does exsanguination cause?
a shift in the metabolism, lower ph, rigor mortis
rigor mortis
the stiffening of the carcass after death
what causes rigor mortis
Lactic acid builds up in the muscles and proteins are unable to shift
What happens if the shift in metabolism doesn't happen?
quality problems (PSE and dark cutter)
PSE
Pale, soft, exudative meat
What causes PSE(Pale Soft Exudative) in meat?
acute stress
How does PSE cause quality issues?
pH declines prior to death which causes excessive protein denaturing
Why does PSE cause quality issues?
poor water holding capacity (DRY and pale colored meat)
Why is PSE pale in color?
When the water leaves, it takes the proteins with it
what causes dark cutter meat?
chronic stress
most common causes of chronic stress in meat animals?
weather (heat stress
How does dark cutter cause quality issues?
slow pH decline, limited protein denaturing
Why does dark cutter cause quality issues?
high water holding capacity (WET meat and dark colored)
How to prevent meat quality issues?
better handling
What are the major causes of quantity problems in meat?
Bruises and broken bones
first step in meat cutting
separate the tender cuts (main body) from less tender cuts (limbs)
how do livestock species fatten
front to rear
second step in meat cutting
separate the lean cuts (rear) from fatter cuts (front)
third step in meat cutting
separate the tick from thin cuts
fourth step in meat cutting
separate the valuable from less valuable cuts
meat processing
using the underused parts of meat
fresh sausage is _______
raw
uncooked smoked sausage is ______
raw but just smoked
fully cooked sausage is _______
(RTE) ready to eat (hotdog)
Luncheon loaves are ______
fully cooked and large in diameter
dry and semi dry sausages are ______
cooked, last a while, and a bit fermented (summer sausage)
meat processing ingredients
water
salt
phosphates
sweeteners
flavorings (spices)
nitrite
what does salt do to proteins
denature them (changes the shape) allows them to grab onto water
why do we add phosphates to meat?
raise the ph for more water holding
what do flavorings do to meat?
gives it their identity
what does nitrite do to meat?
cures it, turns it pink, extends self life
why is meat included in the diet?
it is a complete protein, has minerals (iron and zinc), and b-vitamins,
what is a complete protein
contains all 9 essential amino acids in correct concentrations that it easily digested and absorbed
how is meat vs plant iron different
meat has heme iron which allows you to absorb much more of it than plants nonheme iron
recommended consumption of meat
5-7 oz of lean meat per day
what are the three food safety hazords?
physical, chemical, and biological
what are physical safety hazards in food?
glass, metal, wood, plastic
what are biological safety hazards in food?
bacteria, fungi, parasites
what is the biological danger zone for meat?
40-140°F for more than 4 hrs that bacteria are comfortable in
what are the three major ways to control food borne illness?
keep microbes out, kill microbes that get in, controlling microbes that are there
how do you keep microbes out?
hygiene, sanitation, avoiding cross contamination
how do you kill microbes that are in meat?
refrigeration/freezing and cooking
how do you control microbes that are in meat?
refrigeration, cooking, cooling, thawing, and reheating
what are the best ways to thaw meat?
in the fridge, cold water, or microwave
capine
goat
ovine
sheep
lamb
baby sheep
kid
baby goat
doe
female goat
buck
intact male goat
ram
intact male sheep
wether
castrated male sheep or goat
fecal egg count (FEC)
measures the internal parasite burden in ruminants
parasite resistance
the ability of parasites to survive and reproduce despite exposure to anthelmintic treatments
shearing
the act of cutting off wool
sheep gestation
144-152 days
goat gestation
147-155 days
lambing time
January to may (most common is late march)
kidding time
let February to early April
first mating of ewes
between 7-19 months
weaning of sheets and goats
60-90 days
cull animals
animals you are trying to get rid of
post weaning time
30-50 days
market lamb weight
100-110 lbs
market goat weight
60-110 lbs
mouflon
Common ancestor to all sheep breeds
what was the first livestock species to be domesticated
sheets and goats
all domesticated sheep have _____ and _____
wool and hair
merino
fine wool sheep
suffolk
black headed sheep, good for breeding
Rambouillet
most popular commercial sheep breed
hampsire
sheet with a wool/mutton
Dorset
sheep that is good at breeding and lambing
southdown
white with fur on the face
kataden
hair sheep, increasing in popularity
dorper
hardy sheep with a wool/hair mix
st croix
hardy sheep
alpine
very common dairy goat
nubian
floppy ears, dairy goat