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MeatSciencee

ASCI112Midterm3

QuestionAnswer
Why does a ASCI student study meat science? Misconceptions-media, health, welfare.. end product of animal agriculture, tastes good, there is a science to producing safe, high quality meat, big industry
How big is the US meat industry? Sales: meat packing, 56 billion, meat processing, 25 billion, poultry packing/processing, 37 billion TOTAL 118 billion dollars
What is meat? (Based on 1950's ideas) The edible and inedible parts of the carcass of mammalls and their edible organs
What is meat today? Animal tissues suitable for use as food.
Meat can be divided into four categories: Red meat, poultry, sea food, and game.
Harvest the process of converting animals into meat aka slaughter or
what term does the gov use to describe the harvest of animals? slaughter
industry uses what term for harvest of animals? kill
fabrication converting an animal carcass into smaller pieces and retail cuts, wholesale, primal, retail
carcass the dressed, slaughtered animal containing two sides
packer companies involved in the harvest and fabrication of meat animals (large companies) produce boxed beef or pork or lamb
processor/processing going beyond the steps of fabrication to add value through the application marinating, cutting, smoking, curing, cooking, and packaging (further processed, value added) sausage, hot dogs, etc
1920-1950 large companies used to be involved in both harvest and processing
1950-1990 large companies were very segmented ie either slaughter or processing today: large harvest companies have begun to buy/create processing divisions
cryovac the patented process by which cuts of meat are placed into plastic bags which are then vaccuum sealed (vaccuum packaging)
shelf life refers to the amount of time that meat product can be expected to remain fresh from the point of production
trimmings refers to the small pieces of meat usually produced as a by product of a cut fabrication line
aging meat is held under a controlled temp for a period of time, allows enzymatic activity to degrade complex proteins, changing flavor and tenderness, wet and dry
cure mix of the ingredients used in meat curing which many include salt, sugar, sodium nitrite, sodium erthorbate, phosphate, spices and water
curing adding salt to meat for the purpose of preservation
renderer a company that processes "waste" animal material into inedible tallow and meat and bone meal.
Industry structure ---> harvest, fabrication, processing, rendering
allied industries ingredients, packaging, equipment, laboratories, sanitation
Created by: 629943656