the meat we eat exam 3

USDA Muscling Scores

Thick = 3
Average = 2
Thin = 1

value measures what

brightness

hue measures what

wave length

chroma measures what

intensity

meat color- pigment content

pigments
- two main pigments: myoglobin & hemoglobin
- majority of color is due to myoglobin

factors affecting meat color

- amount of myoglobin in the muscle
- age: veal<calf<young beef<old beef
looses affinity for oxygen as age increases.
- species: pork<lamb<beef
- type: supportive<locomotive

vacuum packaging

primarily used in wholesale cuts directly from packer.

skin packaging

similar to vacuum but found at retail

overwrap

used in retail sales.

modified atmosphere packaging (MAP)

- used for different products, therefore gas mixtures within the package depends on the product type, temp, and packing materials.
used in retail sales to increase shelf life.

vacuum packaging for boxed beef

oxygen impermeable, moisture impermeable, extends shelf life dramatically

vacuum packaging problems

-Changes meat color (purplish red)
-Consequently, not often used in retail sales
-low levels of oxygen increases deoxymyoglobin
-upon opening, blooms back to normal color

overwrap in retail settings

- allows for abundant oxygen levels, bright red pigment
- allows very visible product
- overwrap should have a low water vapor transmission rate.

overwrap problems

- may loose free water, causes purge
- high oxygen availability increases aerobic bacteria growth.
- microorganisms compete for the oxygen and eventually turn the meat brownish.
- in good conditions, shelf life can be maintained for 5-7 days.

MAP gas combinations

tri-gas blend of .42% carbon monoxide, 30.01% carbon dioxide, balance nitrogen.
- commonly used
- prevents bloom until display and retards bacterial growth.
80% oxygen, 20% carbon dioxide.
- Maintains color and retards bacterial growth.
80% nitrogen, 20% carbon dioxide.
- Prevents bloom until display and retards bacterial growth

millennials

- high consumption of all protein types
- encumbered with debt
- like to experiment with new foods.

generation z

- adventurous eaters
- interactive
- likely to replace meat with plant proteins in the future.

multicultural meat consumers

- purchase larger variety of meat cuts.
- more likely to share grocery responsibility
- aware of and interested in claims.

2023 midan meat consumer segments

- classic palates: 22%
- committed carnivores: 23%
- convenience cravers: 17%
- claim seekers: 24%
- connected trendsetters: 14%

connected trend setters

- love cooking and eating meat and poultry
- eager to give and receive recommendations for meat products
- early adopters
- open to experimenting
- very active with social media and online shopping.

claim seekers

- average engagement with meat.
- high engagement with poultry.
- vert motivated by natural and environmental claims
- willing to pay more for meat with claims.
- open to experimenting.

convenience cravers

- don't have time for a sit down meal with meat.
- not confident meat cooks
- rely on convenience products for cooking meat.
- skew younger and male.

committed carnivore

- very engaged with meat- love to cook and eat it.
- open to experimenting, love cooking from scratch.
- not motivated by health claims.
- slightly older segment
- feel meat is too expensive.
- lower income, but willing to try new products and brands with a coupon or discount.

classic palates

- eat meat regularly but not very emotionally attached.
- not that into cooking.
- older, but not motivated by health claims.
- feel meat is too expensive.
- lower income and respond to sale prices.

labeling- the basics

all labels on meat and products are governed and must be approved by the labeling division of the USDA-FSIS.
- does not include sales and advertising materials used that are not directly on the product.

animal production claims

Related to how the animal was raised and handled. Everything prior to slaughter.

what percentage of households have at least one pet?

- currently around 70% of households have at least one pet

how many households are dog owners?

63.4 million

how many households are cat owners?

42.7 million

how many cats are kept as pets?

94.2 million

how many dogs are kept as pets?

89.7 million

what generations have the most pets?

millennials and gen z hold 67% of the pets in the U.S

what percentage of Oklahoma households own pets?

65%
- 47.7% own dogs
- 28.4% own cats

top four pet food companies

1. mars pet care inc. ($19.0B)
2. nestle purina pet care ($16.5B)
3. J.M Smucker ($2.6B)
4. Hill's Pet Nutrition ($3.1B)

what percent of the meat industry in the U.S goes to the pet food industry

33%
- ground and whole muscle meat
- dried meat powder
- freeze dried meat
- fish
- animal by products

extrusion

a continuous short-time cooking and forming process using high temp, high pressure, and shear to produce dry and semi-moist pet food products to specific shape, size, and density standards.

pet food technologies

dry kibble
- extrusion tech.
- complete and balanced.
wet food
- canned
- complete and balanced.
treats
- many different techs.
- can be complete and balanced
- can have functional benefits

Warner bratzler shear force

pounds of force to shear one-half-inch cores. removed parallel to the muscled fibers of cooked muscles from steaks and roasts.

slice shear force

pounds of force to shear the lateral end of each steak a 1-cm-thick. 5-cm long slice that is parallel to the muscle fibers.

graphic or line scales

Either a simple line or one marked off into segments. Intensity or degree of the characteristic evaluated must be shown on each end of the scale.

verbal scales

A series of brief written statements, usually the name of the sensory attribute, with appropriate adverbial or adjectival modifiers, that are written out in appropriate order.

nummerical scales

A series of numbers, ranging from low to high, that are understood to represent successive levels of quality or degrees of a characteristic.

safe end temps

- ground meat and mixtures(beef and pork): 160
- Turkey and chicken: 165
- steak, roast: 145
- poultry: 165
- pork and ham: 145
- precooked ham: 140
- leftovers/casseroles: 165

juiciness

- marbling impacts sustained juiciness
- ultimate pH impacts water holding capacity
- dry heat=less juicy
- moist heat

major purebred swine breeds

- hampshire
- yorkshire
- duroc
- spot
- poland
- chester white
- landrace

purebred or seedstock

- production is breeding boars and gilts.

industry facts

- > 60,000 pork producers in the U.S
- market more than 149 million hogs.
- U.S pork production has an estimated $23.4 billion of gross output.
- U.S exports of pork and pork related products total over 2.9 million metric tons annually.
- 70% produce < 100
- 4% produce over 5,000
- number one pork producer in the world is China.

steps of pork harvest

1. Stunning and immobilization
2. Exsanguination
3. Dehairing
4. Head Removal
5. Evisceration (remove internal organs)
6. Splitting
7. Weighing & Washing

splitting and weighing/washing

1. suspended by gambrel tendon
2. carcasses are split into equal halves.
3. carcasses are washed and steam pasteurized.
4. carcass is inspected by USDA.
5. finally, hot carcass weights are obtained and carcasses are chilled.

pork quality - ribbed carcasses

assessed by evaluation of the loin eye at the 10th rib for:
- color: ideal color is reddish-pink
- firmness
- marbling
- exudation
** industry carcasses aren't typically ribbed.

average fat thickness

average of three backfat measurements:
- first rib
- last rib
- last lumbar vertebra
- ABF = FR+LR+LLV/3

factors affecting meat color

Vitamin E feeding of cattle
Bacteria
Curing

what percentage of American households purchase meat?

98%

what percentage of Americans are self-described meat eaters?

80%

what percentage of meat eaters believe that meat belongs in healthy, balanced lifestyles?

74%

product claims

Related to the product itself, such as USDA grade, fresh never frozen, and breed claims.

what is used to build a balanced plate?

my plate

few foods nourish and sustain like beef.

10 essential nutrients at 10% or greater from one 3oz cooked serving of lean beef contains:
- high quality protein
- essential amino acids.
- key nutrients.

2020-2025 dietary guidelines for Americans

"Complementary foods and beverages should be rich in nutrients, meet calorie and nutrient requirements during this critical period of growth and development, and stay within limits of dietary components such as added sugars and sodium."

the truth about beef fat

- more than half of beef fatty acids are monounsaturated.
- 1/3 of beef's saturated fatty acid is stearic acid, known to have a neutral effect on health.
- 10% or less of saturated fat in the American diet comes from beef.

how to select lean cuts

look for the words loin or round in the name.

taste + eating satisfaction

goal= best possible eating experience each time a consumer chooses meat.

major influences on taste and eating satisfaction

1. tenderness (81%)
2. buttery/beef fat flavor (10%)

marbling and eating satisfaction

odds of unpleasant eating experience:
- 3% in prime
- 10% in upper 2/3 choice
- 27% in select
- 50% in standard

why is tenderness studied most?

- accounts for about 80% of consumer's overall acceptability.
- varies for more than flavor and juiciness.
- flavor and juiciness can be influenced by cooking method and seasonings.

sensory testing

sensory testing environment
- trained vs consumer panel setting.

reasons for cooking meat

- food safety - improve palatability
- aroma
- flavor
- impacts:
- tenderness
- juiciness

cooking methods for meat

dry heat (used for middle meats)
moist heat (moisture added)

tenderness

increase degree of doneness
- reduce muscle fiber tenderness
- gelatinize collagen
type of cut
- high collagen
- low collagen

flavor impacted by animals

- marbling
- finishing ration

flavor impacted by industry

- chill time
- tenderization

flavor impacted by chef

- salt
- pepper
- marinades

beef flavor development

- chuck and rib: very rich beef flavor
- loin and sirloin: moderate beef flavor
- round: mid beef flavor
- rich beef flavor moves from front to back

top U.S pork producers

1. Iowa 3x as any other state
2. Minnesota
3. North Carolina
4. Illinois
5. Indiana

how long does it take to market a pig?

- on average it takes 6 months to reach market weight.
- 280 pounds at market weight.

colored swine breeds

- Paternal: muscle, growth traits, leanness
- strong terminal (carcass) traits.

white swine breeds

- maternal: milk, litter, size, mothering ability.

berkshire

- originated from England.
- black with white legs, snout and switch
- once kept at Buckingham palace
- known for producing high quality meats (Berkshire gold)
- erect ears.

landrace

- Originated in Denmark
- Drooped ears
- Known for their maternal instincts
- White
- Long bodied
- very prolific

feeder pig production

-Breeding herd maintain
-Feeder pigs for sale at avg. wt. 40#

feeder pig finishing

- Feeders fed to slaughter wt.

farrow to finish

full-service swine operation that houses breeders, newborns, weanlings, and feeder stock

Lean Hogs

"hourglass shape"

fat hogs

"boat shape"

live weight of a hog

range: 230-320 lbs
avg: 280 lbs

dressing percentage of a hog

range: 68-78%
avg: 75%
affecting factors: fill, muscle, fat

carcass weight of a hog

lw*dp
210 lbs

scalding/hair removal

- pork carcasses are rarely skinned.
- scalding involves submersion into a vat of hot water, which loosens the hair follicles by converting collagen to gelatin
- scalding temp depends on season.
- alkaline products sometimes added to remove scurf from water.
- hair is removed mechanically, scraped/or singed off