productivity and end profucts- Meat

Benefits of meat in the diet

Protein, B vitamins, low carbs. Micronutrients: iron, folic acid, vitamin A, selenium, zinc

Meat is

Complex tissue. 75% water, 18.5% protein, 3% fat, 1.5% vitamins, 1% carbohydrates, 1% mineral

Meat color

Myoglobin is similar to hemoglobin

Hemoglobin

(Red blood cells) binds oxygen molecules

Myoglobin

(In muscle) binds oxygen molecules- stored to produce energy for muscle contraction

meat color chart/ myoglobin content

Chicken breast (0.05), chicken dark (1-3), pork normal (2), pork pse (2), veal (2), lamb (6), beef (8)

Meat flavor

Meat flavor is from the lean (amino acids). Species flavor is from the fat (various fatty acid profiles)

Taste

Sweet, sour, bitter, salty, savory

Smell

Volatile compounds

Animal growth curve

Rates differ between animals, tissues, rate impact composition, composition is critical in animal production

Animal growth curve

What are animals made of?

4 types of fat

kPH, inter muscular, subcutaneous, intra muscular

KPH

Kidney, pelvic, heart (first)

Inter muscular

Seam (2nd)

Subcutaneous

External (3rd)

Intra muscular

Marbling (last)

Productivity changes

Productivity changes

Importance of production cycle length