AVS 363 Animal Products

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AVS 363 Animal Products

• Dr. Paul S. Kuber
• Office 220 Ag Sci
• Email pskuber_at_uidaho.edu
• Phone [phone]

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• TAKE A 3x5 CARD NAME AND E-MAIL
• LIST YOUR GOAL OR GOALS FOR THIS CLASS

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Meat as a Food

• Eating is essential.
• Few foods can satisfy like Meat.
• Eating is also pleasurable.

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What is Meat?

• Meat is defined as those animal tissues that are
  suitable for use as food.
• Most Meat consumed comes from
• Domestic Animals
• And Aquatic Organisms

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• Meat Subdivisions
• Red meat Largest of the subdivisions
• Beef, Pork, Lamb or Mutton and Veal
• Internationally Horse, Goat, Eland, Llama,
  Camel, Water Buffalo, Rabbit, etc.
• Poultry meat Flesh of domesticated birds
• Chickens, Turkeys, Ducks, Geese, and Guinea Fowl.
  

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• Sea foods Flesh of Aquatic Organisms
• The bulk are fish
• Shell fish and crustaceans (Clams, Lobster, etc.)
• Traditionally caught in salt or fresh bodies of
  water, now fish farming is becoming big business
• Game Meat Flesh of any non-domesticated animal

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Muscle as Meat

• Meat Predominantly Muscle
• Other tissues that comprise meat are
• Adipose
• Epithelial
• Connective Tissue
• Nervous Tissue

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• Why did muscle tissue evolve?
• Locomotion
• Heat Production
• Muscles are Primarily Organs which serve
  biological function.
• This influences there value as a food product
• Both positively and negatively

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Muscle Engineered as Food

• Efforts to concentrate on the more palatable cuts
  would have been made.
• Uniformity in preparation between cuts would have
  been considered.
• Higher priced cuts would be more abundant than
  lower priced cuts.

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What does this mean?

• Challenges in the industry are abundant!
• Competition from other protein sources are on the
  rise!
• Product development
• Products that are Easy to Prepare
• Consistent Products
• Repeat Buyers

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Competition

• New competitive food products?
• Can they match our nutritive value?
• However modifications in
• Convenience
• Price
• Quality
• Uniformity
• Nutritional value
• Or novelty

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What is Meat Science?

• It is not limited to the study of tissues?
• It is all facets of the meat industry!
• Animal Production to final preparation of meat
  for consumption!
• Animal Breeding, Feeding, and Management are
  extremely important to meat quality!
• From farm to table From gate to plate

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• Meat Science
• Encompasses the activities of packers, processors
  and purveyors
• Meat technology is employed to maintain product
  quality and wholesomeness and to develop
  new/different products holding on to market
  share.

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• Meat Science
• Retailers
• Hotel, Restaurant and Institution are important
  components of the marketing system.
• The meat industries representatives to the
  consumer

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Careers in the Meat Industry

• One must not be satisfied with learning only the
  status of the industry!
• It is ever changing!
• One must learn the basic concepts that are
  employed in Meat Science!
• One should also prepare to initiate change!

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• The Book and the class!
• Part one of the book is on muscle and
  associated tissues and the gap between Muscle
  Biology and Meat Science.
• Part two of the book is on the broad field know
  as Meat Science.