1. Meat Science

2. What is Meat Science?
The study of the entire meat industry from the production of the animal to the preparation of the final product to the marketing of the product

3. Types of Meat Beef Lamb Rabbit Poultry Pork Veal Venison Sea Food
Wild Game
Ostrich
Emu

4. Why is Meat Important?
High quality protein
Iron
Vitamin B
Vitamin A

5. Meat is Composed of Muscle Tissue Nerve Tissue Fat Tissue
Blood Vessels
Cartilage
Tendons
Bone
Organ Tissue

6. Edible By-Products Brain Cheek Meat, Ears, Snout Pig’s Feet, Knuckles
Head Meat
Heart
Intestines
Kidney
Lips
Tripe
Tongue
Liver
Lungs
Spleen
Pancreas
Stomach
Sweetbreads (Thymus)
Tail/Oxtail
Tallow
Testicles

7. Meat cuts and by-products:
Beef:
62 percent as beef cuts
24 percent for hamburger
15 percent as by-products
Pork:
65 percent of the total is consumed as processed meat such as ham, bacon and sausage.
The meat-packing industry provides by-products like cosmetics, glues and gelatins.
USDA photo/Ken Hammond

8. History of The Meat Industry
Early butchers began killing and cutting animals for other people outside of their own family
Meat preservation began with the packing of meat in a salt solution in wooden barrels

9. History of The Meat Industry
Animals were driven “on the hoof” until refrigeration was invented
Huge meat packing plants developed in the Midwest and began processing meat and shipping it

10. History of The Meat Industry
As cities grew, small meat shops began to open to the public
Animals were driven to the railroad “on the hoof” and taken to larger cities to be butchered

11. History of The Meat Industry
Meat plants were rebuilt and/or automated
It became more economical to ship frozen meat products than the live animal

12. Overview of the Beef Industry
Approximately 1.3 billion total cattle in the world
35 million of these are beef cows in the U.S.

13. Segments of the Beef Cattle Industry
Seedstock/Purebred Breeders
Cow/Calf Operation
Yearling/Stocker Operation
Feedlots
Meat Packaging/Processing
Wholesalers
Retailers
Consumers

14. How meat is sold:
Traditionally sold as sides, quarters or wholesale cuts
Now mostly sold as boxed beef
Some large packers now prepare consumer-ready meat in vacuum packages ready for the supermarket shelf.
USDA photo

15. Beef Cattle Breeds Angus (black and red) Charolais Hereford Limousin
Simmental
Brahman
Salers
Texas Longhorn
Shorthorn
Belted Galloway
Holstein and other dairy breeds???
> 250 beef cattle breeds

16. Meat Inspection
The mandatory evaluation of the health status of meat animals and the wholesomeness of the meat obtained from them

17. Government surveillance:
Purposes of inspection:
Prevents harmful additives and ingredients
Excludes sick and diseased animals
Eliminates misleading labeling and packaging
Prohibits contaminated and unwholesome meats
Federal meat inspection is administered by the Food Safety and Inspection Service (FSIS) as part of USDA.
States may inspect meat only for use within that state.

18. Federal Inspection
Exceptions to federal inspection of meat to be sold are farmers and custom/local butchers, however, they fall under state inspection guidelines

19. Cutability
The amount of saleable retail cuts that can be obtained from a carcass

20. Dressing Percentage (Hot carcass weight/live weight)X100 average=62.5%
Ratio of the dressed carcass weight to the weight of the live animal
(Hot carcass weight/live weight)X100
average=62.5%

21. Wholesome Meat Act of 1967
All meat must be inspected before sale

22. Humane Slaughter Act
All animals must be immobilized prior to shackling and bleeding

23. Slaughtering practices:
Humane Slaughter Act (1960) requires animals to be rendered completely unconscious before slaughter.
Carcasses are chilled for 24 to 48 hours before grading and processing.
Brains, kidneys, tail, sweetbreads, and the tongue are by-products.
Sold separately as “offal”
Important source of income
USDA photo

24. Immobilization
Rendering an animal unconscious (brain dead), but the heart is still beating---technically the animal is still alive

25. Methods of Immobilization
Mechanical (gun, steel rod gun, captive bolt gun)
Electrical shock
Chemical (carbon dioxide)

26. Killing
The bleeding of an animal until the heart stops beating (Exsanguination)

27. Kosher Slaughtering
Butchering according to religious beliefs (Jewish Religion)
Kosher is exempt from the Humane Slaughter Act (Immobilization)

28. 9 Components of Meat Inspection/Facilities Inspection
Sanitation
Ante-Mortem inspection
Post-Mortem inspection
Product inspection
Lab analysis

29. 9 Components of Meat Inspection/Facilities Inspection
Control and Restriction of condemned material
Marking and Labeling
Pest Control
Sewage and Waste Disposal

30. Rigor Mortis
The “stiffness of death” – the stiffening of muscles in a dead animal due to the lack of energy in the muscle
Occurs about 6-12 hours after death

31. Rigor Mortis
Energy is needed in muscle in order for the muscle fibers to relax
When an animal is killed there is no way for energy to be produced because there is no more oxygen entering the body

32. Rigor Mortis
Rigor mortis can be thought of as an irreversible muscle contraction
Pre-slaughter death, rigor mortis, rate of carcass cooling affect muscle change after death

33. Carcass Grading Types of Fat include:
Subcutaneous – fat found directly under the skin
Intermuscular – fat found between muscles
Intramuscular – fat found in the muscles (marbling)

36. Grading is voluntary …
Establishes and maintains uniform trading standards
Aids in setting the value of various cuts of meat
Carcasses are graded by quality and yield.
Quality grades for beef: prime, choice, select, standard, commercial, utility, cutter and canner
Yield: proportion of usable meat to bone and fat
Microsoft photo

37. Carcass Grading
Quality
Yield

38. Quality Grading Degree of Marbling Abundant Prime Modest Choice
Slight Select
Traces Standard

39. Degree of Marbling

40. Quality Grading Maturity Bone development
Button formation (ossification)
Whiter and flatter rib bones
A (youngest) E (oldest)

41. Appearance of Ribs A- Narrow and oval
B- Slightly wide and slightly flat
C- Slightly wide and moderately
flat
D- Moderately wide and flat
E- Wide and flat

42. A B C D E Maturity cont’d. 9-30 months 30-42 months 42-72 months

43. Bone Maturity Also has a 0-100 scale
Average this with the lean maturity, however cannot come back if bone takes you to CDE

44. Yield Grading Indicates the carcass cutability
Fat thickness between the 12th and 13th ribs
Rib Eye Area
% kidney, pelvic, and heart fat
1 (> muscling) (< muscling)

45. 12th-13th Rib Fat

46. Ribeye Area

47. Ribeye area
10 dots=1 sq. in
Average is about 12.5 inches

48. Lamb Carcass Processing

49. Video on Jungle https://www.youtube.com/watch?v=h2ppaJwQ9UM
Meatpacking jungle – christy

50. Why a recall? Pathogens - E. coli O157:H7 in ground beef
- Lm or Salmonella in RTE foods
• Undeclared allergens
• Extraneous materials/chemical contaminants/residues
• Operating w/o inspection presence

51.
Examples? . . .

52. -Wholesale Level – Product has been distributed to a warehouse or distribution center, where it is NOT under the direct control of the producing company (level between the manufacturer and the retailer) -Retail Level – Product has been received by retailers for sale to household consumers - Consumer Level – The product has been sold directly to household consumers (mail order)

53. Calling all Consumers! Recall Release!
Recall Release uses a standard format to provide the public with pertinent, descriptive product information
Release is sent to media outlets, public health officials, subscribers, posted on the FSIS website and Twitter.

54. Recalled Beef Sold in Mass. Whole Foods
June 12, 2014 – Boston.com

55. The US Department of Agriculture says that Fruitland American Meat, a Jackson, Mo. beef company, is recalling more than 4,000 pounds of beef due to a potential risk for Bovine Spongiform Encephalopathy (BSE), also referred to as mad cow disease.
Not all beef is at risk. The bone-in “Rain Crow Ranch Ribeye” and quartered beef carcasses bearing establishment number EST inside the USDA mark of inspection are currently being recalled.

56. Thursday morning the USDA announced that a Whole Foods distribution center in Connecticut that serves stores in New England received the potentially tainted beef.
Not all beef is at risk. The bone-in “Rain Crow Ranch Ribeye” and quartered beef carcasses bearing establishment number EST inside the USDA mark of inspection are currently being recalled.

57. These are branches of the cow’s central nervous system along the spine
These are branches of the cow’s central nervous system along the spine. If the cow was infected with BSE, this is the area where the infected tissues would be located. Regulations require that they be removed from cattle more than 30 months old. It appears that procedure was not followed for the beef in question.
The USDA has classified this recall as a low health risk, but a Class II recall: “This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product,” -USDA
The bone-in ribeyes roasts, according to the USDA, were distributed to two restaurants:

58. Answer these questions…
Group of Consumer, USDA, Whole Foods
Who is at fault?
Time frame?
Consequences?
Safety in Future for product

59. Do Now:
Log on to the computer and find one meat product that includes packaging and answer these questions:
What were they trying to sell?
How did they reach the demographics?
What kind is their niche market?

60. Do-Now
Write down your favorite meat commercial and why?

61. https://www.youtube.com/watch?v=BafkFntxgPw go meat
Jack Link
Whole Foods

62. Who, What, Where, When, How? What is each commercial marketing?
What were they trying to sell?
Who was the audience each was trying to reach?
How did they reach the demographics?
What was the Whole Foods commercial trying to emphasize?

63. AMS Agricultural Marketing Services
Administers programs that facilitate the efficient, fair marketing.
ensure the quality and availability of wholesome food for consumers across the country.

65. Organic

69. Labels Must include: Name Ingredients Handling Sell by date
Manufacturer
Nutritional information
weight

70. Grass Feed
“Grass-fed. Grass-fed animals receive a majority of their nutrients from grass throughout their life, while organic animals’ pasture diet may be supplemented with grain. Also USDA regulated, the grass-fed label does not limit the use of antibiotics, hormones, or pesticides. Meat products may be labeled as grass-fed organic.”-AMS

71. Organic
“Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods. These methods integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.”

72. Natural
As required by USDA, meat, poultry, and egg products labeled as “natural” must be minimally processed and contain no artificial ingredients. However, the natural label does not include any standards regarding farm practices and only applies to processing of meat and egg products. There are no standards or regulations for the labeling of natural food products if they do not contain meat or eggs.

73. Components to labeling
Name of cut
Weight
Date
Cooking assistance
Grade or brand
Nutrients
Retailer
Safe food handling instructions

74. Appearance of Meat Depends On
Water
Mixes with and binds to the protein in meat
Free water found on the surface of meat (allows bacteria to grow)

75. Appearance of Meat Depends On
Color
Type of meat and amount of light in contact with the meat
Reflecting of light from the meat package

76. Appearance of Meat Depends On
Pigments
Hemoglobin = red pigment found in blood
Myoglobin = pigment found in muscle
The iron in myoglobin combines with oxygen to change the color of meat

77. Appearance of Meat Depends On
Pigments cont’d.
The different kinds of meats have different iron levels, which is why they are different colors
Color change usually occurs from purple – to red – to brown

78. Appearance of Meat Depends On
Texture
How the meat feels (cooking affects this)
Ratio of Meat:Fat
The amount of fat in meat changes how a piece of meat looks

79. Meat Tenderness Tenderness is the biting or chewing of meat
Tenderness is heavily influenced by many factors

80. What Affects Meat Tenderness
Age
Cut
Tenderizers
Water content
processing
Type of meat
Rigor Mortis
Cooking style
Marbling
Packaging

81. Variations in tenderness:
Genetics is a big factor.
Species and age – younger animals are more tender
Feeding – indirect effect, grain-fed animals are younger at slaughter weight
Muscle variations – amount of connective tissue affects tenderness
Suspension of carcass

82. Variations in tenderness (cont.):
Electrical stimulation improves tenderness.
Chilling rate – rapid cooling toughens meat
Aging – beef is aged for 7 to 10 days
Quality grade – age plays a big factor here
Mechanical – grinding or cubing increases tenderness

83. Variations in tenderness (cont.):
Chemical – salt or enzymes increase tenderness
Marinades – may include salt, acid, enzymes, alcohol, oil to soften collagen, increase water uptake and break down connective tissues
Freezing and thawing
Cooking method
Carving against the grain improves tenderness

84. Types of Cookery
Heat from the cooking process denatures (breaks down) the protein in meat
Dry Heat Cooking – cooking meat with hot, dry air—includes broil, grill, stir fry, roast, fry

85. Types of Cookery
Moist Heat Cooking – cooking meat in a closed container with added water—includes cooking in water and pot roasts
Microwave Cooking – rapid cooking of meat by using electromagnetic waves

86. Microorganisms Found In Meat
Bacteria
Yeast
Mold
These microorganisms can grow from 40 to 115 degrees F.

87. Microorganisms Found In Meat
“Life begins at 40”
Most bacteria are killed at around 120 degrees F.
Pasteurization occurs at degrees F.

88. Microorganisms Found In Meat
Microorganisms have many factors affecting their growth
pH of meat
Water content
Temperature
Oxygen
Type and quality of packaging
Nitrates
Initial # of bacteria in the meat

89. Common Sources of Meat Contamination
Knife
Animal hide
Intestinal tract
Employees (hands, clothing, health)
Machines
Facilities
Seasonings
Packaging
Storage areas

90. Characteristics of Spoiled Meat
Color
Odor – sweet or sickening
Flavor - rancid
Texture – sticky or tacky – liquid coating
Date of packaging
Freezer burn

91. How to Prevent Spoilage
Use proper sanitation
Store at right temperatures
Keep packages sealed
Cook thoroughly
Follow all directions

92. Types of Meat Storage Refrigeration Chill carcasses after killing
The lower the chilling temperature without freezing, the more shelf life is increased
Chilling tries to slow down bacteria growth

93. Types of Meat Storage Freezing
Used for long term storage (recommended 6 mo. – 1 yr.)
Freeze quickly after slaughtering
Commercial -10 to 20 degrees F.
Home -10 to 0 degrees F.
Watch out for freezer burn!!!

94. Types of Meat Storage Curing
Adding ingredients to extend the shelf life/preserve the food
Ingredients include salt, nitrite/nitrate, sugar, water, spices
Cured meat examples include ham, bacon, dried beef, bologna, beef jerky

95. Types of Meat Storage Dehydration
The nearly complete removal of water from foods under controlled conditions
The removal of water decreases spoilage and bulkiness and increases the convenience of the food

96. Types of Meat Storage Vacuum Packaging
Storing food by compressing all of the air out of the food source
Tends to make the meat look purple, which may turn consumers off

97. Types of Meat Storage Controlled Atmosphere Packaging
Similar to vacuum packaging, but tries to control the gasses inside the meat package so bright red color remains

98. Types of Meat Storage Irradiation
Uses different kinds of radiant energy to destroy living organisms that would normally spoil food
Takes the place of chemicals being applied to the food
No radiation is left in or on the food!

99. Meat Packaging
The goal of meat packaging is to keep the meat fresh and decrease the chance of spoilage, change in color, or leaking of water/juices while still making it appealing to the consumer

100. Types of Packaging Materials
Saran wrap
Foam trays
Freezer paper
Aluminum foil
Vacuum bags