Livestock Harvest & Red Meat Production PDF

Key Concepts Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat Harvest Process Essential Question(s) 1. How are livestock inspected prior to harvest? 2. How are livestock humanel...

Key Concepts Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat Harvest Process Essential Question(s) 1. How are livestock inspected prior to harvest? 2. How are livestock humanely rendered unconscious prior to death? 3. What is the cause of death for the animal? 4. How is the carcass inspected after the death of the animal? 5. What is evisceration? 6. What steps take place following carcass splitting? Key Concepts Transportation is the _____________ step in the harvest process Transportation is the most stressful and _____________ stage in the operation Transportation Transportation affects the quality of meat if the animal is stressed prior to _____________ ̶ poor transportation can lead to stress, bruising, _____________, fatigue or death Holding pens house animals for one to __________ hours to _____________ animals after travel Holding Pens Holding _____________ are the location of _____________ inspection Antemortem inspection ensures animals are fit for human _____________ Antemortem inspection takes place _____________ to the death of the animal Antemortem inspection evaluates animals for the following conditions: ̶ _____________ animal is unable to freely Antemortem _____________ to slaughter Inspection (Part 1) ̶ down animal is in a comatose or _____________ state ̶ _____________ temperature of animal is above the average threshold ̶ dead animal is deceased _____________ to harvest Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat 1 Key Concepts Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat Antemortem inspection results in the animal being labeled as one of the following by a USDA FSIS inspector: ̶ _____________ for slaughter animal is free of conditions previously listed and is safe for human consumption Antemortem ̶ U.S. _____________ Inspection (Part 2) animal exhibits signs which may be considered diseased and is held for observation ̶ U.S. _____________ animal exhibits condition previously listed and is not fit for human consumption Stunning renders the animal unconscious, or _____________ Exsanguination is the action of draining _____________ from the animal Exsanguination causes _____________ of the Stunning & animal Exsanguination Exsanguination takes place when the main blood vessels of the neck are severed with a _____________ knife ̶ _____________ vein and _____________ artery Hide removal is the act of removing the hide from the _____________ Hide removal in lambs, is referred to as Hide Removal _____________ (Cattle, Goats & Hide removal in cattle, is done by three mechanical Sheep) hide pullers ̶ _____________ puller ̶ up puller ̶ _____________ puller Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat 2 Key Concepts Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat Scalding is the first step in the removal of _____________ hair _____________ uses a tub of hot water heated to Scalding (Swine) 140°F (60°C) Scalding helps _____________ the hair from skin by solubilizing the collagen at the base of the _____________ Dehairing uses a dehairing machine consisting of the following: ̶ a _____________ action ̶ metal cleats for _____________ ̶ hot _____________ Dehairing not only removes most of the hair, but also Dehairing & the _____________ on the feet and the first layer of Singeing (Swine) _____________ Singeing is the _____________ of hair removal from a hog Singeing completely engulfs the hog’s body with _____________ ̶ flames remove hair not removed by dehairing machine Postmortem inspection ensures the carcasses are fit for human consumption by detecting diseases, _____________ and contamination Postmortem inspection takes place _____________ the death of the animal _____________ inspection investigates multiple parts of the carcass throughout the harvest process, including: Postmortem ̶ head Inspection (Part 1) ̶ _____________ ̶ carcass Postmortem inspection evaluates carcasses for the following: ̶ fecal material, ingesta and _____________ contamination ̶ lesions ̶ _____________ ̶ abnormal lymph nodes Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat 3 Key Concepts Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat Postmortem inspection results in the following outcomes: ̶ carcasses which display no causes for concern are _____________ and continue down the line ̶ carcasses which display a localized disease Postmortem condition or contamination are _____________ Inspection (Part 2) it is then _____________ and the carcass is free to continue down the line ̶ carcasses which display abnormal conditions making it _____________ for consumption the entire _____________ is condemned and not permitted to enter the food supply Head removal occurs in the following order: ̶ cutting between _____________ on the back of the skull at the first vertebra, also known as the _____________ joint ̶ head is placed on a _____________ system Head Removal (cattle) ̶ head is trimmed and _____________ removed ̶ head is thoroughly washed and inspected by _____________ officials ̶ continues down the line for removal of cheek meat and _____________ Evisceration is the removal of _____________ organs, also known as the abdominal viscera _____________ occurs in the following steps: ̶ bunge the carcass by separating the Evisceration _____________ from surrounding tissue and wrapping in plastic bag ̶ split the _____________ with a brisket saw ̶ open abdomen with knife from crotch to _____________ Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat 4 Key Concepts Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat Carcass splitting is described as cutting the carcass vertically down the _____________ Carcass splitting is only done on _____________ Carcass Splitting and pork carcasses ̶ since _____________ carcasses are smaller, they are not split during the _____________ process Hot box removes heat from the carcass without _____________ meat Hot box has a temperature between _____________°F (-3.3°C) and 28°F (-2.2°C) Hot Box Hot box holds the carcass for approximately _____________ hours until carcass temperature reaches between 38°F (3.3°C) and _____________°F (4.4°C) Grading takes place in an area of the plant known as the _____________ ̶ carcasses are assigned _____________ specific to their species and sorted into _____________ programs Grading & Fabrication is the process in which the carcass is Fabrication _____________ into retail cuts for consumer consumption ̶ fabrication breaks down beef, pork and lamb carcasses into _____________, sub primal and retail cuts Inedible rendering are portions of trim and inedible organs, such as the _____________, which are fed into a grinding machine which reduces them to liquid form Inedible Inedible rendering separates the inedible products Rendering & into the following three components: Edible By- ̶ _____________ (tallow) Products ̶ water ̶ _____________ (proteins) Edible by-products are also referred to as the _____________ meats Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat 5 Key Concepts Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat Muscle to Meat Essential Question(s) 1. What begins the process of converting muscle to meat? 2. What role does pH play in meat quality? 3. What is the process of rigor mortis? Key Concepts Muscle tissue works to maintain _____________ throughout the _____________ of the animal Muscle tissue begins the process of turning to meat when the body is no longer able to utilize its _____________ source Muscle Tissue ̶ this takes place once __________ occurs since (Part 1) ________ from the blood is no longer available as blood is removed from the carcass, _____________ metabolism fails and homeostasis can no longer be _____________ Muscle tissue switches to _____________ metabolism upon the completion of exsanguination ̶ an _____________ source known as _____________, which is stored within the muscle tissue, is converted to lactic acid Muscle Tissue _____________ remains in the muscle (Part 2) tissue, since there is no blood flow to transport lactic acid to the liver to be broken down Muscle tissue pH drops to around _____________ due to the build up of lactic acid which completes the muscle to meat process Water holding capacity is the ability of meat to retain water ̶ impacts the _____________ of meat Water holding capacity is directly correlated to Water Holding _____________ Capacity ̶ a _____________, more basic pH will result in a higher water holding capacity ̶ a _____________, more acidic pH will result in a lower water holding capacity Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat 6 Key Concepts Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat Meat color is also directly correlated to _____________ ̶ meat with a pH near 5.6 will be _____________ in color ̶ meat with a _____________, more basic pH will be _____________ in color Meat Color ̶ meat with a _____________, more acidic pH will be _____________ in color Meat color varies from species to species ̶ ideal _____________ color is bright, _____________ ̶ ideal pork color is reddish-_____________ ̶ ideal lamb color is _____________ Red, firm and non-exudative is the most _____________ classification of meat Red, Firm and Red, firm and non-exudative consists of ideal meat Non-exudative _____________ combined with acceptable (RFN) _____________ and water holding _____________ ̶ likely to provide the _____________ eating experience Pale, soft and exudative is considered _____________ quality Pale, Soft and Pale, soft and _____________ consists of a pinkish- Exudative (PSE) _____________ color combined with extreme softness and _____________ capacity Dark, firm and _____________ consists of meat with a dark purplish-red color along with a Dark, Firm and _____________ surface and extremely Dry (DFD) _____________ water holding capacity Dark, firm and dry is also known as _____________ in the _____________ industry Rigor mortis takes place upon the _____________ of Rigor Mortis the muscle to meat process (Part 1) Rigor mortis results in meat being held in a _____________ state Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat 7 Key Concepts Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat Rigor mortis consists of the following four phases: ̶ _____________ phase energy is still present and muscle is still _____________ ̶ _____________ phase Rigor Mortis energy is _____________ and muscle (Part 2) becomes less extensible ̶ _____________ phase all _____________ is used up and muscle becomes very stiff ̶ _____________ muscle _____________ decreases Livestock Harvest & Red Meat Production: Harvest & Muscle to Meat 8