The Meat We Eat Exam #3

What is used to predict cutability or percentage of closely trimmed retail cuts?

yield grade

What is the final quality grade of a carcass that is C maturity and has a Small (Sm) marbling score?

Cm-

What is the final quality grade of a beef carcass that is A maturity with Slight70 marbling?

High Select

Which below would be the highest cutability?

1.0

Which quality grades belong with Young cattle (A and B maturity)

prime, choice, select, standard

Which quality grades belong with each maturity group Old cattle (C, D, and E) maturity

utility, cutter canner, commercial

In order to grade beef carcasses they must be ribbed between which two ribs

12 & 13th

What is used to predict palatability or eating quality?

quality grade

which breed of cattle is known for heat tolerance

Bos Indicus (brahman)

which breed of cattle is known for the insect/disease resistance

Bos Indicus (brahman)

which breed of cattle is known for longevity

Bos Indicus (brahman)

which breed of cattle is known for maternal calving ease

Bos Indicus (brahman)

which breed of cattle is known for hardy foragers

Bos Indicus (brahman)

which breed of cattle is known for later sexual maturity

Bos Indicus (brahman)

which breed of cattle is known for high growth

Continetal (Simmental)

which breed of cattle is known for high red meat yield

Continetal (Simmental)

which breed of cattle is known for strong maternal traits

Continetal (Simmental)

which breed of cattle is known for early sexual maturity

Continetal (Simmental)

which breed of cattle is known for marbling/tenderness

English (Angus, Hereford)

which breed of cattle is known for calving ease

English (Angus, Hereford)

which breed of cattle is known for moderate frame size

English (Angus, Hereford)

which breed of cattle is known for easy fleshing

English (Angus, Hereford)

which breed of cattle is known for early sexual maturity

English (Angus, Hereford)

Black Angus is know for what?

Native to Angus (near Scotland)

• Most popular beef breed in the US

• Always black in color

• Can produce Red Angus

• Known for Marbling Ability

Black Angus are what?

Bos Taurus / British Breed Classification

what are Charolais known for

Size and muscle

Charles are what?

Bos Taurus/ European

What are Brangus are what?

Largest registry for American Composite Breed Classification

originated in the UnitedStates

• 3/8 Brahman, 5/8Angus

•Solid black

• Polled

Which cattle produces higher quality carcasses bos taurus or bos indicus?

Bos Taurus
are more tender then Bos Indicus cattle.

Breed Composition

Brahman and Brahman influenced cattle are extremely well suited tothe environmental conditions in the southern U.S.

breed composition

Brahman influenced cattle possess yield grade characteristics that are similar to that of British andContinental breeds of cattle.

breed composition

Brahman marbling scores and quality grades are much lower as compared to Bos Taurus breeds

breed compostion

Utilizing both breed types in cross breeding has resulted in the creation of certain composite breeds. (Beefmaster, Brangus, etc.)

why were composite breeds developed

hybrid vigor (heterosis)

hybrid vigor

is the improved or increased function of any biological qualityin a hybrid offspring. It is the occurrence of a genetically superior offspringfrom mixing the genes of its parents.

what does Angus qualify for that red Angus don't?

certified Angus beef

what breeds are examples of hybrid vigor

Hereford x Angus Black =Baldies
Charolais x Angus =Smokes.

what breed impacts yield grade?

Charolais

live weight for cattle

1350 - 1550 lbs. (range 1200-1700 lbs.

hot carcass weight

800 - 900 lbs. (range 600-1100 lbs

fat thickness at 12th rib

.40 - .50 in (range .1-1.50

Rib Eye Area (REA

14.0-16.0 sq. in. or at least 1.1- 1.2sq. in per live cwt.

Percent Kidney, Heart, and Pelvic Fat (%KPH)

2.5%

dressing percentage

62-63% (range 55-67%

What are the 6 factors that influence DP

1) Fill
2)Fatness
3) Muscle
4)Sex
5) Pregnancy
6) Weight

what is the bloom time for cattle

approx. 15 min foroxygenation of the ribeye

what year did the USDA promulgated official standards?

1926

Beef Grading

Segregating of cattle and beef carcassesbased on expected value

What year was the use of tentative grading?

1923

which state has the most cattle

Texas

what are the top 5 states for cattle

1. Texas
2. Nebraska
3. Kansas
4. California
5. Oklahoma

what is determined by yield grade?

Cutability

what is cutability

Percentage of closely trimmed retail cuts

Cutability

Ratio of Muscle to Fat & Bone
• Muscle:Fat & Bone

quality grades help determine what

Palatability - tenderness, juiciness, flavor

quality grades

Eating satisfaction
• PREDICTION!!!!!
• Used in Beef & Lamb

a maturity Ab=

Pr+

a maturity Mab

Prº

a maturity Slab

Pr-

a maturity md

Ch+

a maturity mt

ch 0

a maturity sm

ch-

a maturity Sl50 & up

Se+

a maturity Sl40 & down

se -

a maturity tr

St+

a maturity pd

st-

what are the four yield grading factors?

1. Fat Thickness = Preliminary Yield Grade (PYG)
2. Hot Carcass Weight (HCW)
3. Ribeye Area (REA
)4. Kidney, Pelvic & Heart Fat % (KPH)

yield grading

USDA YG 1, 2, 3, 4 or 5

YG 1 =

highest cutability(more muscle; less fat)

YG 5=

lowest cutability (less muscle; more fat)

what maturity level is this

A Maturity Thoracic Buttons

what maturity level is this

B maturity

what maturity level is this

c

what maturity level is this

d

what maturity level is this

e

Lean Maturity

lean color and lean texture

An A maturity carcass with Moderately Abundant (MAB) marbling would receive which quality grade?

Average Prime (Pr0)

The majority of the major (large) packing plants in the U.S. for beef are located where?

midwest

Which of the breeds below is a composite breed and has the greatest hybrid vigor?

black baldy

What two factors are used to determine the quality grade of a beef carcass?

maturity and marbling

skeletal maturity

bone ossification, shape and color of ribs

marbling

amount and distribution of intramuscular fat

what is the base of grid price for cattle

181

What is HACCP

is a systematic process control for Food Safety

What is utilized to determine if cattle are over 30 months of age in the packing plant?

Dentition

USDA regulates meat production, which Code of Federal Regulation does USDA fall under?

title 9

what does the FDA r

non-meat products

what code of federal regulations does the FDA fall under

title 21

What does HACCP stand for?

Hazard Analysis Critical Control Point

who developed the concept of HACCP for the space program in 1959

Dr. Howard Bauman

who was under contract from NASA, and what were they concerned with?

pillsbury,
food crumb in zero gravity
microbiological safety

7 principles of HACCP

1. Conduct a hazard analysis
2. Determine the critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation procedures

7 principles of HACCP simplified

1. What is dangerous? Hazard Analysis
2. Where will we control it? Critical Control Points
3. How will we control it? Critical Limits
4. We must watch the controls. Monitoring
5. What if we lose control? Corrective Actions
6. How will we prove we controlled it? Records
7. Did we follow our plan? Verification

hazard assessment

scientific and Logical Risk Assessment
Biological
Chemical & Radiological

Physical
• Must be controlled if they are:
Naturally occurring
Contributed by the environment
Introduced by mistake in the manufacturing process

Besides detention and thoracic buttons, how can cattle be marked to indicate 30+ months of age?

Ribbon applied to fore-shank
Marking spinal chord

what was believed to be one ingredient in the Coke till 1903

cocaine

The consumer is entitled to

Safe food (No adulteration).
• Safe from physical, chemical, and microbial hazards
.• Accurate information about their food (No misbranding).
• To make an informed purchase decision.
• To be sure that what they see on the label is what theyget in the package.

1906- A Historic Year for US FoodLaws

Upton Sinclair's The Jungle published.
• Exposed adulteration of meat in the Chicago meat packing industry.
• Pure Food and DrugsAct passed.
• Prohibited interstatecommerce in misbrandedand adulterated food.
• Meat Inspection Actpassed the same day.

code of federal regulations

• Contains regulations promulgated by responsibleagency.
• Title 21 for FDA regulated foods
.• Title 9 for USDA regulated foods
.• Updated issues published annually.• Online version updated daily (www.ecfr.gov)

usda

U.S. Department of Agriculture