ANSC 1011 : Exam 3 Notes
Document Summary
What is meat: any animals tissue or organ that we use for food. Meat types (some overlap: red meat- beef, pork, lamb, veal, goat, bison, ostrich/emu, rabbit, venison, poultry- chicken, turkey, duck, seafood- fish and shellfish, game- non-domesticated. Links in the food chain getting food from the farm to the table: farm inputs , farm production , animal transport , confinement feedlot , animal transport , sacrifice (slaughter) , meat processing , product transport , wholesaler or broker , grocery or foodservice , kitchen and consumption . Fsis inspection: required, usda food and safety and inspection services (fsis, wholesomeness, pathogen reduction, sanitation standard operating procedures, hazard analysis critical control point. Ams grading: voluntary, usda agricultural marketing services (ams, quality- palatability, maturity, marbling, yield- quantity, size, muscling, fattening. Meat yields: live animal (100%, carcass is 50-75, bone-in cuts is 35-45, boneless cuts is 25-35, why only 35%, because we are taking out the bone and taking out the fat.
