Meat Science Flashcards
(60 cards)
Before there was an established meat industry, when was meat processed and how?
In the fall because it was cooler, and the meat was pickled, salted, or smoked.
What is one thing the meat industry really depends on?
Water
What was a hypothesis about the consumption of meat?
It was hypothesized that meat consumption led to higher cognitive development.
When was the domestication of animals?
Neolithic Period
What was the use of railroads in the meats industry?
It was used to transport cattle, however there were very few that could be transported at a time, leading to packing plants moving southward.
When was refrigeration first invented?
In 1867 the first load of beef was refrigerated and transported.
Where are packing plants predominantly located?
Upper midwest: Illinois, Iowa, Missouri.
Who was Uncle Sam?
Samuel Wilson, a meat packer from NY in 1812.
Why was Uncle Sam called that?
He sent meat to government stores during the war of 1812 marked with U S, so they started calling him Uncle Sam .
What is “meat”?
The edible parts of animal: muscles, fat organs, skin, connective tissues.
What is “carcass”?
The portion of the animal that remains after the removal of the head, covering, internal organs, and feet.
What do we classify as “red” meat?
Any meat that has a high myoglobin content.
What animals typically fall under red meat?
Cattle, Sheep, Swine, and Goat
What do we classify as “white” meat?
Any meat that has a low myoglobin content.
What animals typically fall under white meat?
Poultry: Chicken, Turkey, Duck, Geese, etc. There can be “dark” or “light” meat but it is all white meat.
Consumption of what meat has increased over time and why?
Poultry: Its more economical than most other meats, its vertically integrated so changes can be made easier and its more consistent, and its white meat.
What meat consumption has decreased over time and why?
Beef and Pork: both are red meat, and more expensive than poultry. Pork is relatively consistent since it is also vertically integrated. Beef is not as consistent since it isn’t vertically integrated.
What is a rough composition of meat?
Water: 65-75%
Protein: 18-20%
Fat: 2-12%
Other: >2%
Why do we consume meat?
High quality protein, vitamins, minerals, and taste.
What is meat science?
The study of meat including its production, preparation, and preservation.
Where are meat packers and slaughter houses located?
The upper midwest: Minnesota, Iowa, and North Carolina for pork. South Dakota, Nebraska, Kansas, and Iowa for beef.
What happens at the lairage?
Where the animal is inspected before slaughter to ensure it is healthy.
What happens at the stunning and bleeding?
Animal is stunned and made unconscious or unable to feel pain, then the jugular or carotid is cut and the animal is bled out.
What happens at the scalding?
Animals are defeathered (chickens), dehaired (pigs), or skinned (beef, sheep, goats).
