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Measurement and Evaluation of the Carcass

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Estimate of the yield (in percent) of boneless, closely trimmed retail cuts. USDA Beef Grades ... Beef Quality Grade Chart. USDA Yield Grades for Beef. Factors ... – PowerPoint PPT presentation

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Title: Measurement and Evaluation of the Carcass


1
Measurement andEvaluation of the Carcass
2
What is Value-Based Marketing?
  • Method of establishing carcass value based upon
    demand for product leaving the slaughter plant

3
Information Needed for Efficient Implementation
  • Methods of evaluating live animals
  • Methods of evaluating carcasses for composition
    and meat quality
  • Consumer research on what is desired

4
What methods are currently available for
evaluation of live animal composition?
5
Evaluation of Live Animal Composition
  • Eyeball method
  • Backfat probe
  • Weight, age, other linear measurements

6
Evaluation of Live Animal Composition
  • Ultrasound / real time imaging
  • Can estimate fat depth and muscling without
    slaughtering the animal

7
What methods are currently available for carcass
composition?
8
Dressing Percent
  • DP Chilled Carcass Weight
  • Live weight X 100

9
Average Dressing Percent by Species
  • Lamb 50
  • Beef 60
  • Pork 70
  • Poultry 60-70

10
Cutting Test
  • Determine the percentages of muscle, fat and bone
  • Can do "Proximate Composition" or protein,
    fat, water, and ash on each

11
Other Methods
  • Back penetration probes
  • Optical lean-fat probes
  • predict lean meat
  • increase number of probes increases accuracy

12
Other Methods
  • Ultrasound
  • Real Time - picture that calculations come from
  • Velocity of Sound - velocity with which sound
    passes from a transmitter to a receiver

13
Carcass Grading
  • Determination of yield grade is typically done
    for Beef, Lamb and Pork

14
What methods would be used to evaluate the
quality of the carcass?
15
Evaluation of Carcass Quality
  • Meat and fat color standards
  • Halothane
  • Test for stress susceptible (PSS) live hogs

16
Evaluation of Carcass Quality
  • pH - 45 minutes post mortem
  • Looking for PSE or DFD carcasses
  • Fiber optic probes
  • Optical lean-fat probes

17
Evaluation of Carcass Quality
  • Carcass Grading
  • Determination of quality grades is typically done
    for Beef, Lamb, Pork and Poultry

18
Quality and Yield Grading
19
Purpose of Assigning "Grades
  • Separation of carcasses into like groups for
    purchase or marketing purposes

20
Who Administers the "Grading" Program?
21
Grading Program
  • USDA-Agricultural Marketing Service or comparable
    state service
  • North Carolina Department of Agriculture NCDA

22
Grading Inspection are different how?
23
Quality Grades
  • Estimate of palatability
  • How tender and flavorful the meat will be

24
Yield Grades
  • Estimate of the yield (in percent) of boneless,
    closely trimmed retail cuts

25
USDA Beef Grades
  • Determine a Quality and Yield Grade
  • Only used for finished cattle

26
USDA Quality Symbols for Beef
27
Beef Quality Grade Factors
  • Class
  • Degree of marbling
  • Estimate of physiological maturity
  • Adjustments related to color and/or texture
    defects

28
Maturity
  • Determine physiological maturity by looking at
    bone structure
  • Cartilage tips on vertebrae
  • Color of lean
  • Dark in mature

29
Thoracic Vertebrae Ossification
30
USDA Marbling Illustration
31
Beef Quality Grade Chart
32
USDA Yield Grades for Beef
33
Factors Evaluated forBeef Yield Grades
  • Fat thickness
  • Ribeye area
  • Percent kidney, pelvic heart fat
  • Hot carcass weight

34
Measurement of Fat Thickness
35
Measurement of Ribeye Area
36
Kidney, Pelvic Heart Fat
37
Yield Grade
  • YG 2.5 (2.5 x 12th rib fat thickness)
    (.0038 x hot carcass weight) (.2 x KPH) - (.32
    x ribeye area)

38
USDA Yield Grades
39
Pork
  • Determination of Yield and Evaluation of Quality
    in One Grade

40
Barrows and Gilts
  • US 1 Lean
  • US 2
  • US 3
  • US 4 Fat
  • US Utility Unacceptable quality of lean

41
Factors Evaluated forPork Carcass Grades
  • Backfat thickness
  • last rib
  • Muscling score
  • 1thin 3thick

42
Measurement of Carcass Length Backfat Thickness
43
Electronic Measurement of Fat Muscle Depth
44
Pork Carcass Muscling Scores
45
Color Scores for Pork
46
Firmness/Wetness Scores for Pork
47
Marbling Scores for Pork
48
Poultry
  • Used for retail trade
  • If not Grade A it does not end up as a whole
    bird in the package
  • One grade for both quality and yield

49
Poultry
  • Poultry grades are the only ones which also
    account for quality of workmanship in the
    slaughter process

50
Grades for Chickens, Turkeys, Ducks, etc.
  • A Highest
  • B
  • C Lowest

51
Factors Used for Grade Determination
  • Condition
  • amount of fat or finish
  • Confirmation
  • amount of muscling
  • Processing Defects

52
Defects
  • Pinfeathers
  • Exposed flesh
  • Discoloration
  • Bruises and broken bones

53
Broiler A vs B
54
Turkey A vs B Quality
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