ANSC 1001 Lecture Notes - Lecture 5: Longissimus, Rib Eye Steak, Food Safety
Document Summary
Veal: 1-3 months old, <150 lbs carcass weight. Heifer (females tend to have more fat due to hormonal differences) The inspection and grading of meat and poultry are 2 separate programs with the. Inspection for wholesomeness is mandatory and is paid for with public funds. Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/processors. Food safety and inspection service (usda organization) Antemortem, postmortem (check for infections, growths, etc. ) Marbling (how well the fat is distributed throughout the meat) - the more marbling, the more tasty the meat is. Carcasses are stratified into 5 maturity groups, based on the estimated age of the live animal. Thoracic vertebrae (buttons - last to ossify) Size and shape of the rib bones. B - slightly wide and slightly flat. Color and texture- as maturity increases, lean becomes darker in color and more coarse in texture.
