Carcase and meat quality

Question 1

How to measure fat depth

Answer 1

Intrascope (optical probe)

Question 2

Types of vacuum packing

Answer 2

Primal joint packing
- very hygienic
- air excluded
- minimises gas and moisture permeability
- lack of oxygen inhibits pseudomonas
- long term should be high barrier film

Vacuum skin packing
- Packing forms tight skin
- minimises both gas and moisture permeability, thereby acting as a barrier
- meat is held in a deoxygenated state, avoiding browning, and allowing enzymatic tenderisation to continue in the retail pack
- Generally shelf life of 13 days can be safely achieved

Question 3

What should you not overwrap?

Answer 3

Meat over 2 days old

Question 4

Overwrapping

Answer 4

Ensure packing below 2 degrees

Purposely permeable to outside air, facilitates oxygenation of the meat

Question 5

pH temperature for optimal tenderness

Answer 5

• Hot shortening
  ○ pH of <6 when temperature is >35degC
  
  • Cold shortening
    ○ pH of >6 when the temperature is <12degC