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meat science
| Term | Definition |
|---|---|
| immobilization | renders animals unconscious and insensible to pain |
| Three methods for Immobilization and what animal its for | Physical (ruminants), Electrical (swine and poultry), chemical (swine) |
| Signs of effective stun | Head must be limp and floppy No voluntary blinking No rhythmic breathing No response to ear or nose pinching No arched back No vocalization Involuntary limb movement/kicking will naturally happen |
| What is Lairage? | Rest prior to harvest |
| Risks of lairage? | shorter → acute stress-related defects Longer → bruising/skin blemishes from fighting |
| How long should you withdrawal feeding? | 12–24 h prior to slaughter |
| Transportation Methods | Movement through facilities Use flight zone and point of balance Position behind at 30-45° Blind spot directly behind |
| Cytoskeletal proteins | provide structural framework |
| Oxidative | Long-distance runners Prefer aerobic metabolism |
| Glycolytic | Sprinters Readily shift to anaerobic metabolism |
| Variety meats/offal | edible organs/glands |
| Examples of Variety Meats | Liver • Sweetbreads (thymus + pancreas) • Tripe • Blood • Kidneys • Hearts • Testicles |
| Things variety meats are also used for | pet/livestock feed, pharmaceuticals, cosmetics, clothing, fertilizer |
| Rendering | Removal of product from supporting tissues |
| Meat analogues | mimic sensory attributes of meat using non-meat ingredients |
| Examples of non-meat ingredients | Wheat, soy, pea, fungi |
| globular proteins and examples of products of non-meat | mimic fibrous texture of meat and burgers, meatballs, nuggets |
| reasons people choose meat analogues | 1. Healthier 2. Environmental benefit 3. More ethical |
| Analogues are typically... | lower fat and higher carbohydrate • May lack nutrients including essential amino acids, iron, zinc, and B complex vitamins |
| Parts of a Knife | Tip/point (beginning of knife), edge (underside of knife), spine (top of knife), heel (end of the knife), butt (handle) |
| Boning knives do what? | remove meat from bone |
| Breaking knives do what? | “break down” carcass into smaller portions |
| Exsanguination | quickly after immobilization as possible |
| reasons why exsanguination be done fast | 1. Animals may regain consciousness 2. Stunning results in ↑ blood pressure and involuntary movements • May result in blood splash/ecchymosis |
| Scalding/Skinning | Cattle/sheep are skinned |
| How are pigs and chicken scalded? | dehaired (pigs) or plucked (poultry) |
| Excess heat can cause.. | PSE |
| Evisceration | removal of organs |
| viscera | (abdominal organs) |
| pluck | (thoracic organs) |
| Tie off... to prevent... Carcass is now... | bung and weasand, contamination, dressed |
| Carcass manipulation includes... | • Carcass splitting • Trimming • Hot water rinse • Organic acid rinse |
| Cold Shortening & Thaw Rigor | rapid chilling |
| Is cold shortening or thaw rigor more severe? | thaw rigor |
| Cold shortening | release of Ca2+ while ATP still available for contraction |
| Thaw rigor | Same mechanism as cold shortening, but shortening occurs upon thawing |
| Unrestrained muscle shrinks by... | 60% |
| Prevent using... to deplete ATP | electrical stimulation |
| heat-induced toughening | Delayed chilling |
| Pre-rigor grinding | incorporate O2 into tissue to shift back to aerobic metabolism |
Created by:
tjlw