Meat Science and Fat Deposition in Animals

Flashcards covering key concepts related to fat deposition in meat science, including types of fat, meat grading, food safety, and the importance of fat in the flavor of meat.

Visceral fat

The first type of fat to deposit in animals, surrounding internal organs.

Subcutaneous fat

Also known as back fat, this fat deposits between the skin and muscle.

Intramuscular fat

Fat located within the muscle, commonly referred to as marbling.

Marbling

Intramuscular fat that adds flavor and tenderness to meat.

Flavor profile

The combination of flavors that come from the meat depending on the diet of the animal.

Yield grade

A USDA grading system that indicates the yield of boneless retail cuts from an animal.

USDA grade

Classification based on the quality of meat, including grades such as Prime, Choice, and Select.

Ruminants

Animals that can digest plant-based food by fermentation in a specialized stomach.

Vertical integration

A system where a single company controls multiple stages of production, from breeding to retail.

Food safety inspection

A mandated process ensuring cleanliness and safety of meat products at slaughterhouses.

Dark cutter

Beef that has a darker color due to stress prior to slaughter affecting muscle glycogen.

Conjugated linoleic acid (CLA)

A fatty acid found in meat that might be harmful to milk production but can reduce cancer risk in humans.

USDA inspection

The process that ensures meat is safe for consumption and meets quality standards.

Tendons

Connective tissues that attach muscles to bones.

Wholesale cuts

Large cuts of meat sold to retailers or processors.

Custom exempt slaughter

Facilities that process meat for personal consumption, not for retail sale.