ANSC 2340 Lecture Notes - Lecture 14: Adipose Tissue, Globules Of Fat, Intramuscular Fat
16 Apr 2017
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Document Summary
Fat deposition: result of tremendous inputs of feed energy, with steers, often trim away 6% bw during dressing and 6% bw during trimming. Changing role of carcass fat: 1800"s to early 1900"s-fat was desirable: had very physical jobs, needed high consumption of energy, today. Health concerns to decrease amount of fat consumed. Push towards alternative fatty acid sources (plant based, unsaturated) Want lean meat w/ superior eating quality. Improves appearance of a finished carcass: use of the term finishing in red meat production. Carcass quality: finished appearance, effect on grading? (beef and pork) Beef: fat cover & marbling for quality. Both: fat cover affects $ to producers. Off flavors: what you feed the animal may change fatty acid composition of fat, may cause an undesirable eating experiences. Beneath the skin: name of this fat depot = subcutaneous. Between muscles: name of this fat depot = intermuscular. On the surface of the heart + around kidneys.
