ANSC 1011 Chapter : Meat And The Livestock Industry
Document Summary
Farm inputs: feed, pesticides, genetics, climate, 2. Farm production: sex, breed, husbandry, disease control, age to market, 3. Animal transport: climate, time, distance, transport type, holding facilities, Confinement feed lot: feed, weather, geographic location, 5. Sacrifice (slaughter: time of lairage, immobilization type, method of dressing, care in evisceration, chilling time and temperature, 7. Meat processing: hygiene (facility, workers, equipment), temperature, time after harvest, 8. Wholesale or broker: time, temperature, purchasing, 10. Kitchen and consumption: conversion of animals into meat (*=supervised by fsis, 1. Live animal: production practices, handling*, transport, 2. Lean cut yield- weight of cuts/carcass weight x 100: boneless cuts (25-35%, desired meat traits, quality (consistency, palatability, safety, convenience, meat properties, color, water binding, tenderness and texture, flavor. Largest u. s. pork producer smithfield foods processes 38,000 pigs per day in tarheel, nc plant. Animal slaughter, carcass chill, carcass grading: 1-3 days, 2. Fabrication, packaging, and boxing: primal vacuum packaged cuts or retail case-ready packaged cuts, 3.
