Intro to Meat Science

Without Diagram

Meat Anatomy

• goat is considered red meat

• fat deposits are internal, very little muscle fat

• meat isn’t marbled

• light pink to dark red

chevon

meat from a goat 10 months through adult

• typical carcass weight is 30 to 48 lbs

Cabrito

Meat from a kid 1-2 months old

• typical carcass weight: 8 to 26 lbs

Types of cut

• compared to sheep carcasses, goats have a higher proportion of total muscle

• however, distribution into higher valued cuts is less favorable

• premium cuts:

  • loin

  • leg

  • shoulder

Carcass Traits (good and bad)

• A carcass trait includes tenderness, cut size, fat cover/color

• good quality:

  • higher percent hind saddle

  • more shapely carcass

  • longer shelf life

  • less cooler shrink

• Bad Quality

  • least shapely, least amount of muscle

  • shortest shelf life

  • most cooler shrink

Carcass yield/dress percentage

• Measurement of the weight of the cold carcass (after processing) compared to the live weight

• (cold carcass weight/live weight) * 100

• varies between different animals

  • around 40% in very young goats

  • up to 56% in mature male goats

  • increases with age, mass, and fatness

  • valuable parts of carcass 55-82%, the higher the better

Slaughter process (pre-slaughter handling, stunning, processing)

• pre-slaughter handling

  • loading, transit, unloading

  • liarage

• stunning

  • mechanical

  • electrical

  • CO2

• processing

  • suspension

  • exsanguination

  • skinning and evisceration

  • chilling

pre-slaughter handling

• the last few days before slaughter has a significant impact on meat wuality

• compared to other ruminants, goats are predisposed to pre-slaughter stress

  • stress acidosis

  • heat/cold stress

  • shrinkage

• mitigation strategies

  • give enough space

  • don’t mix social groups

  • provide feed and water

  • temperature control/ventilation

  • use round crowd pens

Stunning

• 3 different methods

  • mechanical: captive stun bolt

    • compressed air shoots bolt, which returns to barrel after (captive)

    • impact immediately —> unconsciousness

  • electrical: electrocution

    • temporarily stop brain activity (10-60 secs depending on current)

    • can lead to cardiac arrest

  • chemical: CO2

    • 80-90% concentration —> surgical anesthesia

    • most common with poultry

• unconscious": “not able to respond to stimuli, insensible”

Slaughter Process

1. stunning

2. suspension by hind limb

3. bleeding

4. removal of skin (pelts and hides)

5. removal of head

6. splitting and evisceration

7. cooling

Halal meat processing/restrictions

• purpose: dietary guidelines that outline which foods are permissible, and method of slaughter

• Religion: islam (Quran)

• butcher: muslim, trained in zabihah

• Slaughter restrictions:

  • animal must be alive & healthy at time of slaughter

  • swift & humane

  • throat cut w/ sharp knife

  • drain blood of carcass

• all parts of the animal = halal

Kosher meat processing/restrictions

• purpose: dietary guidelines that outline which foods are permissible, and method of slaughter

• Religion: Judaism (Torah)

• butcher: jewish, trained in schechita

• Slaughter restrictions:

  • animal must be alive & healthy at time of slaughter

  • swift & humane

  • throat cut w/ sharp knife

  • drain blood of carcass

• No hindquarters unless the sciatic nerve is removed

front verse back of food packaging (what is on each)

• front - principal display panel (PDP)

  • product name

  • handling statement

  • net weight

  • inspection legend and establishment number

• back - information panel (IP)

  • nutrition panel

  • address line

  • safe handling instructions

Meat label requirements (8)

• product name

  • must be prominent, standard/commmon name, must be truthful (on pdp)

• Inspection legend and establishment number

  • establishment # (on pdp)

• handling statement

  • “keep refrigerated or frozen” (pdp)

• Net weight statement

  • net weight (PDP)

• ingredients statement

  • all ingredients, additives, and allergens (on PDP/IP)

• nutrition facts panel

  • nutrient info (calories, fat, protein, carbohydrates, etc.) (PDP/IP usually)

• Safe Handling Instructions

  • required for not ready to eat products (PDP/IP usually)

• address line

  • identify manufacturer, packer or distributer (PDP/IP usually)

Humane Home Slaughter

• Only for private consumption!! - cannot sell product

  • the goal is to prevent stress to the animal

  • without experts, the act of stunning is very stressful, and dangerous to the animal and person

    • not everyone chooses to do this themselves

  • some farmers choose to hire a mobile butcher