ANSC 1032 Lecture Notes - Lecture 6: Feral Pig, Venison, Veal
13 Feb 2018
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Document Summary
Meats: red meats (beef, pork, lamb, veal, buffalo, bison, poultry (chicken, turkey, duck, geese, guinea fowl, sea food (salmon, cat sh, tuna, trout, shell fish (clams, shrimp, lobster, crabs, oyster, exotics (venison, squirrel, bear, wild hog, elk) Major meat species worldwide: pig 36. 4, poultry 35, beef/buffalo 21. 8, others 6. 8% Meat science- basic study of the unique characteristics of muscle and other animal tissues as they are transformed into meat. Meat head terms ( nish, carcass, wholesale cut, primal cut, retail cut) All about the color (myoglobin) pigment responsible for color of meat.
