ANSC 1001 Lecture Notes - Lecture 3: Intramuscular Fat, Ossification, Bone
Document Summary
Animal science 1001 week 2 lab 2: anatomical differences of meat animals. Incinerated or ground for fertilizers after a hot, intense cooking process: goes into hot-box . Less than 40 degrees to inhibit bacteria growth. Some moisture is lost during chilling: carcass weight is taken, calculation is performed to get dressing percentage. Percentage of the animal that ends up as a carcass. Head cheese is gelatinous because: made from head and cheek, lots of cartilage, gets gelatinous when cooked. If the limb is broken and it"s red and waffle-like, it"s a young lamb. If the limb is broken and it"s smooth and white, it"s an older sheep. Quality grading (tenderness: cattle marbling & maturity. Intramuscular fat content: lambs flank fat & maturity. Yield grading (amount: a fatter animal, though it may be more tender, will produce less meat ultimately. Wholesale cuts: beef chuck (whole shoulder, round (hind end, loin, rib. Lots of connective tissue in chuck; not that tender: rib.
