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Ascorbates
reduce metmyoglobin to myoglobin to speed up the reduction of nitrous acid to nitric oxide
sodium tripolyphosphate
increases weight by adding water- Used at Rosenthal
Carcass Cost Basis
(live price per cwt/Dressing percentage)*100= $/cwt
Yield Grade Equation
0.4 +(10* Adjusted fat thickness, 12th rib, inches)
Texas A&M Equation constants
49.936 - 0.0848 * carcass weight, pounds
- 4.376 * adjusted fat thickness
- 3.530 * body wall thickness
+ 2.456 * ribeye area
4 types of lamb legs
safe way style lamb leg
american style lamb leg
french style lamb leg
shank off lamb leg
Cooked ham with 20.5% pff
Ham
Cooked ham with 18.5% pff
ham with natural juices
Cooked ham with 17% pff
Ham, water added
uncooked picnic w/ 17.5% pff
uncooked picnic
uncooked picnic w/ <17.5% pff
uncooked picnic and water added
Chopped loin w/ 19.5% pff
chopped loin
Chopped loin w/ 17.5% pff
chopped loin w/ natural juices
Chopped loin w/ 16% pff
chopped loin w/ water added
Chopped loin w/ less than 16 pff
chopped loin w/ water added
principle 1 of meat cutting
separate lean from fat portions
Principle 2 of meat cutting
separate tender from tough sections
Principle 3 of meat cutting
separate thick from thin sections
principle 4 of meat cutting
separate valuable from less valuable cuts
principle 5 of meat cutting
separate retail cuts by cutting across the grain, perpendicular to the predominant longitudinal orientation of muscle fibers
alkane phosphate
increases water-holding capacity
3 forms of injection curings
Machine, artery pumping, stitch and spray
what type of joint is in a lamb?
Break Joint
What joint is in a mutton?
Spool
what joint is in a yearling mutton?
Break and spool Joint
4 primal cuts in lamb
leg
loin
rack
shoulder
Bony Cuts in pork
feet
tail
spareribs
neckbones
What makes up the hindsaddle?
loin
sirloin
flank
leg
what makes up the foresaddle?
breast
shank
shoulder
rack
Note
Flashcard