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MeatSciencee
ASCI112Midterm3
| Question | Answer |
|---|---|
| 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 |
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