Meat Products Exam 2

Discuss muscle to retail cut (purchasing decision)

Muscle- structure and used influnce tenderness

primal cuts- large carcass section

subprimal - smaller portions

retail cut - consumer ready (steak, roast, chop, ground products)

Basic contractile units of muscle

actin and myosin form sarcomeres

muscle structure and tenderness

muscle location (locomotion muscle contain more connective tissues)

postmortem changes (biochemical and structural changes convert muscle to meat)

purchasing implication ( cut, cooking method, aging, and preparation affect quality)

First major section produced during carcass fabrication

primal cuts

Beef primal cuts

chuck (flavorful), Lion (high value tender), brisket/flank (strong flavor), rib (tender), round (lean), shank (high connective tissue

Pork primal cuts

shoulder, lion, belly, ham

lamb primal cuts

shoulder, rib, lion, leg

Ground beef vs hamburger (both may contain no more than 30% fat)

ground beef: Produced from beef with no added fat beyond the fat naturally present in the source materials

hamburger: may include added beef fat while remaining within the fat limit

Ham product standards - protein fat-free helps distinguish ham labeling categories

affects appearance, shelf life, moisture loss, and purchasing expectations.

retail packaging (overwarp, modified atmosphere. vacuum packaging)

over wrap

-Air-permeable film over a tray that allows oxygen

-Overwrap is commonly applied at the retail establishment.

-Bright red beef color can develop where oxygen reaches the surface

modified atmosphere

-A controlled gas mixture inside a sealed package

-systems may use oxygen, carbon dioxide, nitrogen, or combinations designed for the product

-control appearance and microbial growth while supporting distribution and display

vacuum packaging

-Most air removed from a barrier package

-Fresh beef may appear dark purple until oxygen exposure restores a brighter red color. Odor may happen after opening.

-longer refrigerated storage potential and reduced shrink from moisture loss.

product name

name and address of company

ingredients

inspection legend and establishment number

net quantity

safe handling instructions

Required Label Information

cost per serving

Divide the purchase price by the expected number of

usable servings.

different dates

Best if Used By - Primarily communicates expected quality

Sell by - Supports retailer inventory management

Use By / Freeze By - Follow the package instructions and safe-storage guidance

Differentiated Meat Products

Branded programs - Use defined specifications to create a consistent market identity.

Aged products - Use controlled time and temperature to develop tenderness and flavor.

Organic products- Must meet USDA organic production, certification, and labeling requirements

dry vs wet aging

dry - Exposed in a controlled cooler; develops concentrated flavor and trim loss

wet - Held in moisture-proof vacuum packaging; limits moisture loss and is widely used.

Certified organic meat comes from animals managed under USDA organic regulations and processed through certified handling systems. Product labels require review by an accredited certifier.

organic

For meat and poultry labeling, “natural” generally addresses artificial ingredients, added color, and minimal processing. The label must explain what the claim means.

natural

maturity and age classes

yield grades - estimates the percentage of boneless, closely trimmed retail cuts.

lower number- more predicted closely trimmed retail product

Physiological age is estimated from skeletal and lean

characteristics

maturity (beef quality grading)

Small flecks of intramuscular fat contribute to the quality-grade determination.

marbling (beef quality grading)

Graders examine color, firmness, and texture in addition to marbling

lean evaluation (beef quality grading)

prenatal development - birth - postnatal growth - market maturity

the growth time (Most fiber formation occurs before birth. After birth, existing fibers become larger)

Lamb Quality Evaluation

Age, fat, lean characteristics, and conformation contribute to lamb grading

levels of muscle organization (small to large)

Myofibrils contain contractile proteins

• Myofibrils fill a muscle fiber

• Fibers form fascicles

levels of muscle organization (whole muscle)

Fascicles are bundled together

• Connective tissue supports each level

• Muscle becomes a major carcass tissue

prenatal myogenesis

the biological process of forming skeletal muscle tissue during embryonic and fetal development

progenitor cell - myoblast - myotube- mature fiber

Cells commit to muscle, multiply, then fuse into multinucleated fibers (prenatal myogenesis)

Hyperplasia

Increase in muscle fiber number

• Predominantly prenatal in livestock

• Sets much of later growth potential

Hypertrophy

Increase in fiber size

• Major driver of postnatal muscle mass

• Requires protein accretion and added myonuclei

during growth

quiescence - activation - proliferation - fusion

satellite cell cycle (Satellite cells contribute nuclei to growing fibers and can support repair)

synthesis vs degradation

synthesis: Builds muscle proteins, Requires amino acids and energy, Supports fiber enlargement

degradation: Breaks down muscle proteins, Occurs continuously, Net gain depends on the balance

Allometric and isometric growth

Allo: Tissues grow at similar relative rates and Body proportions stay roughly similar

Iso: Tissues grow at different relative rates, Body proportions change with age and Muscle, bone and fat have different growth patterns

Growth and carcass composition

live animal - muscle/fat deposition - carcass fabrication - retail cuts

Muscle growth and meat quality (benefits and tradeoffs)

Greater muscle can increase lean yield and Fiber characteristics may affect texture

Tenderness depends on more than fiber size, Intramuscular fat influences eating quality, and Management and postmortem handling also matter

Myogenesis

Formation of muscle tissue

Satellite cells

Muscle stem cells that support growth and repair

Processed Meats

-term used to identify chemically altered meat through cooking, curing, drying, or a combination.

-Can have added seasonings, require additional cooking or reheating before consuming

-Must have all ingredients listed on the label (listed on the label in order of decreasing weight) and inspected by FSIS

cold cuts

Are also known as luncheon meats

• Contain only skeletal meats unless stated on the label

• With variety meats, such as heart, liver or other meat sources, must be listed on the label

−“with meat by-products”

−“with variety meats”

frankfurters (bratwurst)

Have ingredients which are monitored by

FSIS

−finished product should not contain more than 30% fat

−product should contain no more than 40% of a combination of fat and added water

Skeletal meat

Is defined by the USDA as the edible muscle tissue of an animal attached to the bone

−examples: shoulder, brisket, rack, pork belly

• Is used to make most processed meat products

food additives

-any substance added to food to maintain or improve its safety, freshness, taste, texture, or appearance

-affecting the characteristics of any food

-Include naturally occurring ingredients such as sugar, and synthetic ingredients such as color additives

-

Food additives in meat

-used in processed meats to retard oxidation, for curing and flavoring, improving the product’s taste and look, as well as to discourage unwanted bacterial growth

(EX: sodium chloride (NaCl) is added for flavor while sodium nitrite (NaNO 2 ) is added to prevent the growth of Clostridium botulinum)

Antioxidants

Are compounds which absorb oxygen, reducing or preventing the oxidation of food

• Used to prevent rancidity

• Commonly used in the U.S. are butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT)

Ascorbic Acid (vitamin C)

used in processed meat (antioxidant)

used as a curing accelerator in combination with other curing agents to fix color at a faster rate or preserve color during storage

Curing Additives

used for preserving meats (Include sodium nitrite and potassium nitrate)

• Stabilize texture and flavor

• Fix colors in sausages and smoked meats

• Are essential to manufacturing processed meats such as: bacon, ham, sausages

Flavoring

Are seasonings used in a food such as natural spices, essential oils, oleoresins, extracts and synthetic flavorings

• Are divided into two types: natural and synthetic

natural vs synthetic

natural: Are naturally occurring whole or ground spices and are listed on the label as spice or flavoring. sucrose is used to develop or enhance flavor of a processed meat product (dextrose or corn syrup)

synthetic: any flavoring not an extract or naturally occurring flavor (Must be listed on the label as artificial flavoring)

• Ex: artificial sweeteners and some smoke flavorings

Meat Tenderizers

-added to a meat product before cooking

Include plant enzymes:

−papain (used to tenderize natural smoked sausage casings)

−bromelain

−ficin

Potassium Sorbate

used to retard mold growth on the outside of dried sausages Ex: pepperoni and salami

Starter Cultures

bacteria used for fermentation to create flavor and impart certain properties

−tangy flavor

−reduce pH, thus reducing the rate of harmful bacterial growth

• Stop growing after a certain pH or temperature is reached during processing

isolated soy proteins (processed meat additives)

extracted proteins from soybeans; aid in binding lean and fat for improved product texture

lecithin (processed meat additive)

found naturally in soybeans, corn and eggs; aids in maintaining an emulsion in mixes

mono and di-glycerides (processed meat additive)

derived from fats; serve to keep ingredients and seasonings evenly distributed throughout a mix

phosphates (processed meat additive)

increase water holding capacity to reduce free juices during processing, resulting in a juicier final product; commonly sodium phosphate (Na 3 PO 4 )

water (processed meat additive)

used to dissolve curing ingredients, facilitate mixing and give products a characteristic texture and appearance; cannot exceed 10% of product by weight

-Begins the process of turning to meat when the body is no longer able to utilize its energy source

-Works to maintain homeostasis throughout the life of the animal until blood is removed (exsanguination)

muscle tissue

Aerobic metabolism takes place

when oxygen is available within the environment, while anaerobic metabolism takes place when oxygen is not present.

glycogen

energy source stored within the muscle tissue, is converted

to lactic acid (and remains in there)

ph drops to what during muscle tissue

around 5.6 due to the build up of lactic acid which completes the muscle to meat process

Cold Shortening

a result of carcasses chilling too quickly after slaughter, prior to glycogen converting to lactic acid

-causes meat to become tough when cooked

Water Holding Capacity

Is the ability of meat to retain water (impacts the juiciness of meat)

• Is directly correlated to pH

−a higher, more basic pH will result in a higher water holding capacity

−a lower, more acidic pH will result in a lower water holding capacity

pH of living muscle tissue is ______

almost neutral at approximately 7.4. Lactic acid production drops the pH of meat to around 5.6.

meat color

−meat with a pH near 5.6 will be acceptable in color

−meat with a higher, more basic pH will be dark in color

−meat with a lower, more acidic pH will be pale in color

ideal meat color

−ideal beef color is bright, cherry red

−ideal pork color is reddish-pink

−ideal lamb color is pinkish-red

Red, Firm and Non-exudative (RFN)

Consists of ideal meat color combined with acceptable firmness and water holding capacity (provide the best eating)

Pale, Soft and Exudative (PSE)

considered unacceptable quality

(Meat consists of a pinkish-gray color combined with extreme softness and inferior water holding capacity)

Dark, Firm and Dry (DFD)

Consists of meat with a dark, purplish-red color along with a sticky surface and extremely high water holding capacity (Is unpreferable to consumers)

-Takes place upon the completion of the muscle to meat process

-Results in meat being held in a contracted state

Rigor Mortis

4 phases of rigor mortis

delay phase - energy is still present and muscle is still

extensible

onset phase - energy is depleted and muscle becomes less

extensible

completion phase - all energy is used up and muscle becomes

very stiff

resolution - muscle tension decreases

1) pre slaughter handling

2) stunning

3) slaughtering/ bleeding (exsanguination)

4) dressing (hide removal/dehairing)

5) evisceration

6) mandatory inspections

7) washing and chilling (cooling/drawdown)

8) Aging

9) butchering / fabrication

10) packaging and storage

Steps in the meat harvest process

pre slaughter handling

Animals are rested, given access to water, and held off feed for 12 to 24 hours prior to harvest.

stunning

The animal is humanely rendered unconscious using mechanical (captive bolt), electrical, or chemical CO₂ gas methods

Slaughtering / Bleeding (Exsanguination)

 The animal's main blood vessels are severed to bleed out the carcass (jugular vein and carotid artery)

Dressing (Hide Removal / Dehairing)

• For cattle and sheep: The hide, head, hooves, and lower legs are removed. 

• For hogs: Hair is removed via scalding and dehairing (with skin retained)

Evisceration:

Internal organs (viscera) are carefully removed, and the carcass is typically split in half.

-sheath removal also takes place at the evisceration step (Must occur in carcasses from male animals, their male part is removed)

Mandatory Inspection:

USDA-FSIS or local regulatory inspectors perform post-mortem safety checks on the carcass and organs.

Washing and Chilling (Cooling/Drawdown)

Carcasses are rinsed with water to remove blood/bone chips and rapidly cooled in a refrigeration unit

Aging

Carcasses hang in temperature-controlled coolers (from 1–3 days for pork/lamb up to 7–28 days for beef) for dry or wet aging to improve tenderness and flavor

Butchering / Fabrication

The carcass is broken down into primal cuts, sub-primals, and retail-ready portions

Packaging and Storage

The meat is vacuum-sealed, labeled, and moved to refrigerated or frozen storage for distribution

Transportation

-first step in the harvest process

-the most stressful and dangerous stage in the operation

-Must be handled by well-trained personnel

•Affects the quality of meat if the animal is stressed prior to slaughter

holding pens

-House animals for one to two hours to settle animals after travel

-Are the location in which livestock are assigned lot numbers for identification

-Are the location of antemortem inspection

Antemortem Inspection

takes place prior to the death of the animal and is conducted by FSIS

-animal being labeled as one of the following by a USDA FSIS inspector: U.S. Condemned (animal is disposed if not fit)

Evaluates animals for the following conditions (antemortem inspection):

disabled - animal is unable to freely walk to slaughter

down- animal is in a comatose or semicomatose state

diseased - temperature of animal is above the average

threshold

dead- animal is deceased prior to harvest

Insensibility characteristics:

−floppy head

−limp tongue which hangs straight out

−back and head hang down with no righting

reflex present

−no corneal or blinking reflex present

−no rhythmic breathing present

−no vocalization occurs

−no response to painful stimuli

Electrical Stimulators

Touch the carcass and send electricity through the body

−improves meat tenderness and lean color

• Facilitate more complete bleeding

Scalding, Dehairing, Singeing (swine)

Scalding
-Is the first step in the removal of hog hair and requires at least 6 mins

-Uses a tub of hot water heated to 140°F (60°C) to loosen hair

Dehairing

-uses a dehairing machine consisting of the following:

−a tumbling action, metal cleats for scraping, hot water

-removes nails and first layer of skin

Singeing

-the last step of hair removal from a hog, Completely engulfs the hog’s body with flames

Postmortem Inspection

-Ensures the carcasses are fit for human consumption by detecting diseases, abnormalities and contamination

-Investigates multiple parts of the carcass throughout the harvest process, including: head, viscera, carcass

Evaluates carcasses for the following

−fecal material, ingesta and milk contamination

−lesions

−tumors

−abnormal lymph nodes

Results in the following outcomes (postmortem inspection):

−carcasses which display no causes for concern are passed and continue down the line

−carcasses which display a localized disease condition or contamination are retained (it is then trimmed off and is free to

continue down the line)

−carcasses which display abnormal conditions making it unwholesome for consumption (the entire carcass is condemned)

Marks of Inspection

-Are applied to carcasses upon the successful completion of postmortem inspection

-Signify carcasses are safe to enter the food supply

Occurs in the following order:

1. Cutting between occipital condyles on the back of the skull at the first vertebra, also known as the atlas joint

2. Head is placed on a chain system (cattle)

3. Head is trimmed and tongue removed

4. Head is thoroughly washed and inspected by USDA officials

5. Continues down the line for removal of cheek meat and brain

Head Removal

Hot box

Removes heat from the carcass without freezing meat

• Has a temperature between 26°F (-3.3°C) and 28°F (-2.2°C)

• Holds the carcass for approximately 48 hours until carcass temperature reaches between 38°F (3.3°C) and 40°F (4.4°C)

Spray chilling

Involves spraying water on carcasses in short cycles

• Helps to reduce carcass temperature more quickly

Grading

carcasses are assigned grades specific to their species and sorted into marketing programs

fabrication

the process in which the carcass is cut down into retail cuts for consumer consumption (primal, sub primal, and retail cuts)

Inedible Rendering

portions of trim and inedible organs, such as the lungs, which are fed into a grinding machine which reduces them to liquid form

separated into: fat (tallow), water, and solids (protein)