ANSC 1001 Lecture Notes - Lecture 2: Meat Packing Industry, Ossification, Monogastric
10 Sep 2016
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Uses ossification along vertebrae to determine age of cows (red and squishy is younger and white and harder is older) Uses ossification along break joint on front leg to determine age of sheep (red and waffle like is younger and white and spool like is older) Maturity combined with fat assignment you get the production grade of the meat from the animal. Not marbling, but the amount of fat combined with the young lamb is most tender. Meat is healthy when cooked to 160 f. Stressed animals produce meat that don"t look good. Short term stress of pigs exudated- watery (pse: pale, soft and exudated ) Pigs, cattle, long term stressed run out of glycogen (dfd: dark firm and dry; due to the chemistry more nutrients on the inside) Antemarten inspection- vet checking for disease or things that would cause problems for humans, condemned in this stage most often due to downers (animals unable to walk)
