Meats

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Meats
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Protein Sources

• Red Meats
• Poultry
• Fish
• Game

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Protein Sources

• Red Meats Beef, Pork, Lamb, and buffalo not
  bison
• Poultry Chicken and Turkey
• Fish
• Game Bison, Deer, Elk,

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Components of Meat
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Components of Meat

• Muscle
• 65 -75 water
• 15 - 20 protein
• 2 - 10 fat
• 1 ash minerals
• Connective Tissue

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Components of Meat

• Fat
• Subcutaneous
• Intermuscular
• Intramuscular
• Internal

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Components of Meat

• Fat
• Subcutaneous - external (backfat)
• Intermuscular (seam fat) fat between the
  muscles
• Intramuscular (marbling) fat within the muscle
• Internal (KPH) kidney, pelvic, and heart fat

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Components of Meat

• Fat

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Components of Meat

• Enzymes
• Muscle function
• Tissue breakdown affects tenderness
• Pigments
• Gives meat color
• Ratio pale, bright or dark
• Myoglobin pigment of muscles
• Hemoglobin pigment of blood

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Components of Meat

• Color of Meats?? Affected by species and age
• Beef
• Pork
• Lamb

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Components of Meat

• Color of Meats?? Affected by species and age
• Beef bright cherry red
• Pork grayish pink
• Lamb light red to brick red

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Components of Meat
Beef
Lamb
Pork
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Meat Production System

• Harvest/Slaughter
• Plants (Fix numbers)
• Per day Per week Per year
• Beef 130,000 680,000 35.4 million
• Pork 391,000 108 million
• Lamb 14,000 65,000 3.4 million
• Goats 12,000 624,000
• Bison 500 26,000
• Equine 700 36,000

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Harvest/Slaughter

• Government responsibility
• USDA
• Meat inspection
• Monitor health
• Monitor carcass during slaughter
• Meat grading
• Categorize meat based on quality (palatability)
• Cutability amount of lean meat to fat

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State Inspection
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Harvest/Slaughter

• Handling Temple Grandin
• Issues with meat quality
• - Dark cutters
• - PSE pale, soft, exudative

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Harvest/Slaughter

• 2) Harvest
• Jugular vein is severed, artery is cut
• Carbon dioxide gas
• Stunned 1) electric 2) mechanical (captive
  bolt)

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Sticking
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Harvest/Slaughter

• 3) Dehiding
• Beef mechanical
• Lamb- pulled
• Hogs skinned (scalded hair removal)

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Scalding
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Hair removal
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Singeing
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Harvest/Slaughter

• 4) Evisceration
• Removal of all internal organs

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Harvest/Slaughter

• 5) Cleaning
• Splitting hogs and cattle
• Hot wash
• Black lights
• Steam vacuuming
• Acid Washes

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Harvest/Slaughter

• 6) Weighing
• HCW pay weight

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Stamping
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Harvest/Slaughter

• 7) Chilling
• 12 hours
• 24 hours beef

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Harvest/Slaughter

• Grading
• Meat yield and quality grade
• Meat yield Quality grade
• Beef Yield grade 1-5 Marbling maturity
• Pork lean (LEA, fat, wt) Color, texture,
  firmness
• Lamb Yield grade 1-5 Maturity, flank streaking,
  and conformation
• Poultry Sorted for by fabrication

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Harvest/Slaughter

• Production systems
• Boxed beef Prior to 1970 plants slaughtered,
  sold carcass
• 1970 IBP, boxed beef
• 1990s Pork industry case ready
• 2000s Excel a leader in case ready in the beef
  industry
• Distribution
• Companies carry more than just meat
• Nash Finch
• Retailers
• Grocers, meat counters

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Packing Industry

• History
• 1960 IBP change to sending out buyers instead of
  purchasing in stockyards
• 1980s 80 beef purchased by buyers on a live wt
  basis
• 1980s Hogs contracted to packer
• 1990s Buyers, Grid, 90 kill contract
• Major players
• IBP Tyson Foods poultry, pork, beef
• Excel Corporation Cargill beef, pork
• Monfort ConAgra Swift beef, pork, lamb
• Smithfield Foods pork, poultry, beef, dairy
  beef
• Farmland pork, beef

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Packing Industry

• Purchasing livestock
• Live weight basis Buyer pays seller on the live
  weight of their animals. Risk is on the
  buyer
• Carcass weight basis Buyer pays seller on the
  carcass weight of their purchase. Risk
  is shared. Bid reflects quality, producer
  must meet minimum standards. Risk is
  shared.
• Grade and yield method Buyer pays producer on
  the actual value of the animals
  carcass. Premiums and discounts are
  based on market demands. Risk is on
  the seller.

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Marketing Purchases

• Marketing Outlets Used by U.S. Packers in
  Purchasing Red Meat Animals for Slaughter
• Total Direct Purchases
  Public Markets
• Animals (mil hd) () ()
• Cattle 35.7 85.4 14.6
• Calves 1.38 74.3 25.7
• Hogs 83.5 95.7 4.3
• Sheep and lambs 3.74 82.1 17.9

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Profit Margins

• Producers receive smallest share of the
  consumers dollar - experience the
  greatest losses
• Packers
• Distributors
• Retailers

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Profit Margins

• Producers receive smallest share of the
  consumers dollar - experience the
  greatest losses
• Packers - Packer margins indicate
  profitability most makers can make from 0 75
  dollars per head slaughtered. They do loss
  money at times
• Distributors
• Retailers

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Profit Margins

• Producers receive smallest share of the
  consumers dollar - experience the
  greatest losses
• Packers - Packer margins indicate
  profitability most makers can make from 0 75
  dollars per head slaughtered. They do loss
  money at times
• Distributors Very low risk business. Have
  orders from retailers deliver product,
  margins are moderate.
• Retailers

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Profit Margins

• Producers receive smallest share of the
  consumers dollar - experience the
  greatest losses
• Packers - Packer margins indicate
  profitability most makers can make from 0 75
  dollars per head slaughtered. They do loss
  money at times
• Distributors Very low risk business. Have
  orders from retailers deliver product,
  margins are moderate.
• Retailers Have historically received the
  biggest share of the consumers dollar.

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Byproducts of the Meat Industry

• Offal or variety meats
• Edible Portion which is for human consumption
• Inedible Portion which can not be used for
  human consumption
• Leather

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Byproducts of the Meat Industry

• Variety Meats

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Byproducts of the Meat Industry

• Fat
• 1.5 billion lbs. edible
• Lard Consumption
• 1950 12.6 lbs
• 1970 6.0 lbs
• 1990 1.2 lbs
• 2000 .6 lbs

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Byproducts of the Meat Industry

• Fat
• 1.5 billion lbs. edible
• 6.6 billion lbs inedible
• 72 Animal Feed
• 20 Cosmetics
• 6 Soaps
• 4 Lubricants

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Production

• Cattle Hides Sheep Pelts
• Country (mil lbs) Country (mil lbs)
• 1. U. S. 23.4 mil lbs 1. China
• 2. China 2. Australia
• 3. Brazil 3. New Zealand

1 hide can be used for the following 144
baseballs 20 foot balls 18 volley balls 12
basket balls
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Processor Meat Products

• Comminuted Ground
• Non-comminuted Whole

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Meat Consumption

• Consumer Preferences
• Beef 67.7
• Pork 51.0
• Lamb 1.8
• Chicken 54.0

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Meat Consumption

• Trends (SLIDE HANDOUT)
• Consumer Preferences

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Can you design a product that fits everyone??

• Consumer group graph

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• Share of sales graph

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• Sales of specialty items graph

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Issues facing meat industry
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• Beef purchase motivators graph

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Where do consumers spend their income?

• Disposable income graph

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• Consumption and prices graph

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Further Processing

• Cure
• Precook
• Dry
• Sausages

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History

• Salas Latin word for salted
• Oldest form of preserving
• Climate makes an impact
• Colder climates fresher??
• Warmer climates Italy

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Six classes of sausages

• Fresh, pork sausage
• Uncooked, smoked
• Cooked, smoked sausage
• Cooked sausage
• Dry, semi-dry or fermented sausages
• Cooked meat specialties

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Six classes of sausages

• Fresh, pork sausage
• Uncooked, smoked
• Cooked, smoked sausage
• Cooked sausage
• Dry, semi-dry or fermented sausages
• Cooked meat specialties

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1) Fresh Sausages

• Fresh meat (not cured)
• Must be refrigerated or frozen
• Must be cooked thoroughly before eating
• Examples
• Fresh pork sausage (patties or links)
• Bratwursts
• Largest Company Jimmy Dean

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• 2) Uncooked Smoked Sausages
• Small portion
• Needs to be cooked
• Examples
• Smoked breakfast sausages
• Smoked Brats

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• 3) Cooked Smoked Sausages
• Largest volume sausage type in U.S.
• Cooked to approximately 160o F
• Ready-to-eat
• Usually cured and smoked
• Examples
• Frankfurters (wieners, hot dogs)
• Bologna

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• 4) Cooked Sausages
• Not smoked
• Cooked to approximately 160o F
• Ready-to-eat
• Usually cured and smoked
• Examples
• Beef Salami
• Bologna

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• 5) Dry and semi-dry sausages
• Developed Warm Climates
• Add Microorganisms
• Lowers pH (4.7 to 5.3) from production of Lactic
  acid
• Preservation
• Tangy flavor
• Dry
• Long drying period (21 to 90 days) also do in a
  smoke house
• Examples
• Summer sausage
• Salami
• Pepperoni

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• 6) Luncheon meats/Loaves
• Fully-cooked
• Cooked in pans, molds or casings
• Usually sliced at plant
• Examples
• Pickle and pimento loaf
• Head cheese
• Pepper loaf

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Products Added

• Water
• Fat
• Salt
• Nitrite
• Sugars
• Spices

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Why Add these products

• Water Reduces cost
• Fat
• Salt
• Nitrite
• Sugars
• Spices

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Why Add these products

• Water Reduces cost
• Fat - Reduces Cost Emulsification properties
• Salt
• Nitrite
• Sugars
• Spices

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Why Add these products

• Water Reduces cost
• Fat - Reduces Cost Emulsification properties
• - Can not exceed 49 in fresh sausages or
  30 franks
• Salt
• Nitrite
• Sugars
• Spices

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Why Add these products

• Water Reduces cost
• Fat - Reduces Cost Emulsification properties
• Salt Adds flavor preservation
• - Latin Work Salas means Salted
• Nitrite - Preservation
• Sugars
• Spices

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Steps to Sausage Making

• Formulation
• Grinding
• Mixing
• Regrinding
• Stuffing, Linking

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Casings

• Natural
• 2) Manufactured

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Casings

• Natural
• - Intestines, parts of stomach wall, Bladders
• 2) Manufactured
• - Cellulose Inedible
• - Collagen Edible

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Curing

• Curing ingredients
• Nitrite, salt, phosphate
• Incorporation
• Pumping
• Flavor
• Preservation

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Nutritional Consideration of Meat Products

• Health conscious consumers
• 40 needed nutrients
• Nutrients supplied
• Protein
• Calories, Lipids
• Carbohydrates
• Minerals
• Vitamins

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Nutritional Consideration of Meat Products

• Protein
• 19 23 protein
• Recommended Daily Allowance (RDA)
• Mature Male 56 gm per day
• 100 gram portion 4 oz portion or ¼ pound
  results in 20g of protein avg. consumption 160g
• High availability (easily digestible)

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Nutritional Consideration of Meat Products

• Fats (Lipids)
• Most variable
• Fatty acids
• Saturated solid at room temp cardiovascular
  disease
• Unsaturated liquid at room temp
• Vegetable oils margarines are hydrogenated from
  cis to trans
• Cholesterol made by the body 600-1,500 per day
• - When consumed body decreasess

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Nutritional Consideration of Meat Products

• Carbohydrates less than 1
• Minerals all minerals except Calcium
• Iron absorbable iron 40 50
• Zinc
• Vitamins
• B vitamins

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Nutrient Content of Cooked Product
Meat Protein Moisture Fat Calories

• Beef 30 58 10 222
• Chicken 31 65 4 173
• Lamb 27 62 9 200
• Pork 27 59 13 233

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Nutritional Consideration of Meat Products

• Labels

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Nutritional Consideration of Meat Products

• Comparisons

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Food Safety
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Issues

• Over 1,500 deaths annually
• Older and younger population
• Early 1990s Upton Sinclair The Jungle
• Resulted in the Meat Inspection Act of 1906
• Delaney Clause 1958 no Cancer
• 1996 Zero Tolerance

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Pathogens

• Campylobacter
• Salmonella
• Escherichia coli (E. Coli 0157H7)
• Listeria

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Campylobacter

• Estimated 200-500 deaths
• Chicken products
• 4 million illnesses

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Salmonella

• 100-200 deaths
• Egg products
• 2 million illnesses

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Escherichia coliE. Coli 0157H7

• 100-200 deaths
• 250,000 illnesses
• Fatal to old and children
• Meat products
• 1-500 beef carcasses

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Listeria

• Processed meats

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Problem

• Identify product
• Test ran after product has been released

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HACCP

• Hazard Analysis Critical Control Points
• Every step in production

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Processes

• Acid wash
• Hot wash
• Irradiation
• Cobalt
• Electron beam
• Energy enters and then leaves
• Compared to pasteurization in milk
• Used for many years in fruits and vegetables
• First used in beef in February 2000
• Symbol

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