why meat judging? - ohio 4-h · why meat judging? assuring quality care for animals signature...
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Why Meat Judging?
Assuring Quality Care for Animals Signature Program In-Service
Lyda G. Garcia, PhD9 November 2015
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Meat ScienceA study of characteristics of meat and other animal tissues as they are transformed into
meat
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Confounding Factors
• History• Inspection• Food Safety/Microbiology• Quality Characteristics• Carcass Evaluation• Marbling• Value Based Pricing• Muscle Structure and Function• Muscle Composition• Anatomy• Degree of Doneness• Natural/Organic• Etc.
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Ossification of bonesProcess by which bone ages**Calcified cartilage is broken down and replaced by deposits of boneUsed during grading in carcasses (beef and lamb)
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Function of bone
Gives rigidity, support and form to the bodyServes as levers of locomotionProtects vital organsStores minerals (Calcium and Phosphorus)Forms components of blood, such as red blood cells formed
in bone marrow
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Types of FatINTERMUSCULAR(SEAM FAT)
SUBCUTANEOUS(EXTERNAL FAT)
PERINEPHRIC (INTERNAL - KPH)
INTRAMUSCULAR(MARBLING)
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Slaughter CattleGrades intended to the grade of carcass
producedFactors: quality or palatability; and cutability
Quality: Finish, Marbling, and AgeYield Grades: (US #1, US #2, US#3, US#4, US#5)
• Fat Thickness at 12th rib• %KPH• Carcass Weight (Live wt x DP)• Ribeye (estimation)
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Beef Carcass Grading
PurposeSort carcasses from a large, heterogeneous group into smaller, homogeneous groups of similar sex class. Grading assigns value to the group of carcasses.
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Yield Grading
An estimate of the yield of closely-trimmed boneless retail cuts derived from correlation of carcass measurements with data from actual cutting of carcasses into retail cuts.
YG 1 2 3 4 5
Leanest
Most muscularFattest
Least muscular
1.0 - 1.9 2.0 – 2.9 3.0 – 3.9 4.0 - 4.9 5.0 - 5.9
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1) Amount of external fatFat opposite the ribeye at the 12th – 13th rib interface is used to determine PYG.The PYG is then adjusted.
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2) REARibeye AreaMeasurement of Longissmusdorsi muscle at the 12th – 13th
rib.Use ribeye grid to measure.
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3) Amount of KPHKidney, Pelvic, and Heart fat% of body weightEx. - Weight = 700 lbs
1% = 7 lbs2% = 14 lbs3% = 21 lbs4% = 28 lbs
1 Softball = 1 lb
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4) Carcass weightUsed to determine what size of ribeye that a carcass should have, and the adjustment is based off of that.
HCW, lbs Adjustments550 -.2575 -.1
600 (Base) 0625 +.1650 +.2675 +.3700 +.4800 +.8
13lbs is weight adjustment break
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YG CalculationPYG/A
djREA KPH HCW YG
Base: 11.0 (0) Base: 3.5% (0)
Base: 600 (0)
(Actual – Base)*.3 (Actual –Base)*.2
(Actual –Base)*.004
< 11.0 = (+)>11.0 = (-)
< 3.5% = (-)> 3.5% = (+)
< 600 lbs. = (-)>600 lbs. = (+)
PYG/Adj REA KPH HCW Diff. YG2.3/2.5 13.8 2% 700
(13.8-11.0)=-1.8-1.8*.3= -.5(-.48)
(3.5-2.0)=1.51.5*.2= -3
700-600=100100*.001=+.4
-.5 -.3 + .4=-.8+.4= -.4
2.5-.4=2.1
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Quality Grades
Yield Grade
1 2 3 4 5
($/cwt carcass)
Prime 6.00
CAB 1.00
Choice 2.00 1.00 Base -15.00 -20.00
Select -9.00
Standard -18.00
Carcass Weights
Less than 550 lbs. -19.00
More than 900 lbs. -19.00
Other
Dark Cutter, etc. -25.00
Bullock/stags -25.00
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QuestionsMuscling
SizePresent
FatMarbling
• Greatest/LeastKidney, Pelvic, & Heart FatFeathering
SexLean Color
Brighter, Cherry Red/Reddish PinkCut out questionsYielding/ Merchandizing ValueAppearance
Consumer Appeal
60% - Obvious• Primary factors
30% – Noticeable• Secondary factors
10% - know what to look for
• Sex
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Retail ID
Easiest Part of the ContestBlack / WhiteEasy to Identify key parts
Bone shapesIdentify MusclesLean ColorSize
No tricksStudents tend to lack in confidence therefore make it harder.
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Five Parts to a Skeleton
Muscle Function = CookeryLocomotion vs. Support = Cookery
Steak vs. Roast = CookeryGut Feeling!
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STEM
Science: Biochemistry: Conversion of Muscle to MeatTechnology: Computer Software; EquipmentEngineering: Equipment; MachineryMathematics: Yields; Marketing/Economics; Sales
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In Training
Job Placements• Quality Assurance• Product Development• Research • Imports/Exports• Grading System• USDA-FSIS • USDA-AMS