Survey of the Animal Industry

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Survey of the Animal Industry

• Chapter 3
• Red Meat Products

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Red Meat Products

• Named According to their source
• Beef Cattle over 1 year of Age
• Veal milk fed calves under 3 months
• Pork - Swine
• Mutton mature sheep
• Lamb young sheep
• Chevon or goat meat
• Buffalo comes from true buffalo from Asia and
  Africa not from the bison of North America
• Horse

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Production

• World Meat Supply approaches 265 million tons
• Includes red meat and Poultry (Table 3.1)
• Leading countries
• China - 121 billion pounds (55 billion kg)
• United States - 79 billion pounds (35.9 billion
  kg)
• Brazil - 26 billion pounds (11.8 billion kg)

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Figure 3.1 Annual commercial red meat
production by type of meat. Source Livestock
Marketing Information Center.
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Red Meat production in the US

• Beef And Pork comprise 48 billion lb. per year
• US supplies 150 million lb. of horse meat per
  year
• Most goes for pet food while some is shipped to
  Europe for human consumption
• Leading states for hog, cattle and sheep
  slaughter
• Nebraska, Kansas, Texas, Colorado, Iowa

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Iowa and Meat production

• Slaughters 30 of the hogs in the US - 29,832,000
  head
• 789,000 head of cattle slaughter each year
• Cattle numbers are down from previous years

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Meat Products

• Processing steps
• Animals are transported to the packing plant
• Animals are stunned by
• CO2 gas
• Electric Shock
• Mechanical
• Animals are then bled by cutting the jugular vein
  and/or the carotid artery

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Processing Steps cont.

• Hides or hair are removed
• Hogs are scalded and hair is removed but the hide
  remains on
• Internal organs, head and lower legs of the
  carcass are removed
• The carcass is washed
• Carcass may be split at the back bone
• Carcass is aged
• Final processing is done to fill the buyers needs

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Dressing percentage (YIELD)

• The percentage of the live animal weight that
  becomes the carcass weight at slaughter
• Is calculated on a hot carcass weight
• Hot carcass weight
• Dressing ------------------------------ X 100
• Live weight

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Factor that affect the Dressing Percentage

• Fill -- contents of the intestines and stomach
• Fatness
• Muscling
• Weight if the hide
• Uterine contents
• Amount of wool in sheep

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Average Dressing Percentages

• Swine 72
• Beef 60 (most can go 65-67)
• Sheep 50

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Wholesale Meat Cuts
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Wholesale Meat Cuts
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Wholesale Meat Cuts
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Kosher Meats

• Kosher explained on the Internet-
  http//www.ou.org/kosher/primer.html
• Where do they come from
• Animals that have split hooves
• Animals that chew their cud
• Animals that have been slaughtered in a manner as
  described by the Torah (Orthodox Jewish law)
• Only the front quarters are used for kosher
• All blood must be removed

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Kosher Meats

• Meats from undesirable animals or from animals
  not properly slaughtered or with imperfections
  are called non-kosher (trefah)
• Red meat, poultry, and all other foods are
  classified as kosher or non-kosher

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Muslim Meats

• Any Muslim may slaughter an animal while invoking
  the name of Allah
• If a Muslim can not slaughter their own animals,
  they may eat animals slaughtered by a person of
  the book e.g., a Christian or Jew
• This is called Halal slaughter and must be done
  while Muslim religious leaders recite prayers.

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Kosher Slaughter

• A specifically trained person Shochet
• Causes instant death, minimum pain
• Trachea and esophagus cut together

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Composition of red meats

• Physical Composition
• Major components
• Lean (muscle)
• Fat
• Bone
• Connective tissue
• The proportions change as an animal ages

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Lean Tissue

• Myofibrils are the component fibers of the
  muscles
• Myofibrils combine into muscle bundles
• Muscle bundles combine to form muscles and muscle
  systems
• Two types of myofilaments in myofibrils
• Myosin thick filaments
• Actin thin filaments

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Fat

• Made up of fatty acids and glycerol
• Fat-soluble vitamins (A,D,E, and K) are contained
  in the fat

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Bone

• Made of mostly calcium and phosphorus

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Connective tissue

• Determines the tenderness to a certain degree
• Are made up of collagen
• Tendons hold muscle to bone while others hold
  muscle bundles together

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Figure 3.8 The fundamental structure of meat
and muscle in the beef carcass.
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Chemical composition of lean tissue

• a) Makeup
• 65-75 water
• 15-20 protein
• 2-12 fat
• 1 ash
• As animal increases in size the proportions
  change
• Water and protein decreases
• Fat increases
• Fat soluble vitamins are contained in the fat

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Nutritional Considerations

• Consumers can choose from over 200 styles and
  forms of meat
• Meat is nutrient dense
• Nutrient density is a measure of the amount of
  essential nutrients to the number of calories
• Nutrients that meat are high in
• Iron -- need to build blood hemoglobin
• Heme iron is found in meat and is most available
  and enhances the use of other irons in the body
• Zinc -- contributes to tissue growth and
  development

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Nutritional Considerations

• Nutrients in red meats are high in
• B vitamins
• Pork is high in Thiamine and is needed to convert
  carbohydrates into energy
• Vitamin B12 is needed to protect nerve cells and
  for blood formation in the bone marrow
• meat, fish, poultry, and milk are its sources
• Niacin, riboflavin, and B6 are found in high
  levels
• High in protein and protein quality

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Consumption

• Meat is consumed because of its high nutrition
  and eating satisfaction
• Meat is higher in price per unit of protein than
  other foods
• Consumers want food that are highly palatable,
  meat fills this need
• Issues that affect meat consumption
• Cost
• Health considerations
• Convenience

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Figure 3.10 Annual U.S. red meat and poultry
consumption (boneless weight). Source Livestock
Marketing Information Center.
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Marketing

• Meat production starts at the farm level moves
  through several levels to consumers
• Farm
• Feeder/Finisher
• Marketing Point
• Packer/processor
• Food Retailer or Food Service
• Consumer

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Marketing

• Most livestock are purchased on a live weight
  basis
• More producers are selling animals on a carcass
  merit or grade and yield system
• Packers and stockyards Act - 1921
• Provides for uniform and fair marketing practices
• This act and laws like it have been strongly
  challenged in recent years by meat packers.

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Meat inspection

• All meat in the United States is inspected for
  wholesomeness
• Not all meat is inspected for quality grades

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Consumer Trends

• Half of all food prepared away from home is for
  at-home consumption
• ½ of white collar workers eat one meal at their
  desk
• ¼ of calories are in snack foods
• 10 of food is consumed in vehicle
• ¾ of consumers have not made an evening meal plan
  by the end of the day.