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4-Red Meat PDF

This document discusses red meats and provides details about their production and composition. It defines red meats as coming from cattle, swine, sheep, goats, and other animals. It describes the dressing process where animals are stunned and bled, then skinned or scalded, before internal organs are removed from the carcass. Dressing percentage is calculated based on the ratio of carcass weight to live weight. Wholesale and retail cuts of beef, veal, pork, and lamb are also outlined. The document concludes by explaining the physical composition of meat including lean, fat, bone and connective tissue, as well as the chemical composition consisting mainly of water, protein and fat.

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محمد بركات
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121 views13 pages

4-Red Meat PDF

This document discusses red meats and provides details about their production and composition. It defines red meats as coming from cattle, swine, sheep, goats, and other animals. It describes the dressing process where animals are stunned and bled, then skinned or scalded, before internal organs are removed from the carcass. Dressing percentage is calculated based on the ratio of carcass weight to live weight. Wholesale and retail cuts of beef, veal, pork, and lamb are also outlined. The document concludes by explaining the physical composition of meat including lean, fat, bone and connective tissue, as well as the chemical composition consisting mainly of water, protein and fat.

Uploaded by

محمد بركات
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Red meat

Red meats

Red meat products come primarily from cattle, swine, sheep,


goats, and, to a lesser extent, horses and other animals.

Red meats are named according to their source:

Beef is typically from cattle over a year of age;


veal is from calves 5 months of age or younger (veal carcasses
are distinguished from beef by their grayish-pink color of the
lean);
pork is from swine;
mutton is from mature sheep;
lamb is from young sheep;
chevon is from goats, but it is commonly called goat meat.
Dressing percentage

Animals are transported to packing plants, where they are


processed. During the initial processing stage, the animals are
made unconscious by using carbon dioxide gas or by stunning
(electrical or mechanical). The jugular vein and/or carotid artery is
then cut to drain the blood from the animal. After bleeding, the
hides are removed from cattle and sheep. Hogs are scalded to
remove the hair, but skin is usually left on the carcass. A few
packers skin hogs, as it is more energy efficient than leaving the
skin on.
After the hide or hair is removed, the internal organs are
separated from the carcass. Those parts removed from the
carcass are some times referred to the drop, viscera, offal, or
by product. Typically these are the head, hide, hair, shanks
(lower parts of legs and feet), and internal organs.

Dressing percentage (sometimes referred to as yield) is the


relation of hot or cold carcass weight to live weight. It is
calculated as follows:

Dressing percentage= hot or cold carcass weight  100


Live weight
Dressing percentage

Species/class Meat products Average dressing %


Cattle Beef 60
Calves Veal 60
Hogs Pork 72
Sheep/lamb Mutton/lamb 50
Wholesale cuts of beef, veal, pork, and lamb

Beef Veal Pork Lamb


Round Leg/round Leg/ham Leg
Sirloin Sirloin Loin Loin
Short loin Loin Blade shoulder Rib
Rib Rib Jowl Shoulder
Chuck Shoulder Arm shoulder Neck
Foreshank Foreshank Spareribs Foreshank
Brisket Breast Side Breast
Short plate
Flank
Retail cuts of beef
Retail cuts of lamb
Composition
Meat composition can be defined either in physical or chemical
terms. Physical composition is observed visually and with
objective measurements; chemical composition is determined by
chemical analysis.
Physical composition

The major physical components of meat are lean (muscle), fat,


bone (Fig. 3.5), and connective tissue. The proportions of fat, lean,
and bone change from birth to slaughter time. Connective tissue,
which to a large extent determines meat tenderness, exist in several
different forms and locations. For example, tendons are composed
of connective tissues (collagen), which attaches muscle to bone.
Other collagenous connective tissues hold muscle bundles together
and provide the covering to each muscle fiber. Myofibrils are
component parts of muscle fibers; muscle fibers combined together
comprise a muscle or muscle system. Within the myofibrils are two
types of myofilaments – namelt thick (myosin) and thin (actin)
filaments.
Chemical composition

Since muscle or lean meat is the primary carcass component


consumed. Chemical composition is important because it largely
determines the nutritive value of meat. Muscle consists of
approximately 65-75 % water, 15-20 % protein, 2-12% fat, and
1 % minerals (ash). As the animal increase in weight, water and
protein percentages decrease and fat percentage increases.
Fat-soluble vitamins (A, D, E, and K) are contained in the fat
component of meat. Most B vitamins (water-soluble) are abundant
in muscle.
The major protein in muscle is actomyosin, a globulin
consisting of the two proteins actin and myosin. Most of the
other nitrogenous extracts in meats are relatively unimportant
nutritionally. However, these other extracts provide aroma and
flavor in meat, which stimulate the flow of gastric juices.
Simple carbohydrates in muscle are less than 1%. Glucose and
glycogen are concentrated in the liver. They are not too
important nutritionally, but they do have an important effect on
meat quality, particularly muscle color and water holding
capacity.
Byproducts

All products other than the carcass meat are designated as


byproducts, even though many of them are wholesome and highly
nutritious items in the human diet.
Among these byproducts are sheep pelts, hides, fats, blood, bones,
and intestines.

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