ANSC 3053: Exam 1 Study Guide
Meat as Food:
Meat is defined as those animal tissues that are suitable for use as food; all processed or
manufactured products made from these tissues.
Meat is any animal tissue or organ suitable for human food.
Most meat consumed by humans comes from domestic animals and aquatic organisms.
Meat can be subdivided into the following categories:
Red Meat: (the largest) includes beef, pork, lamb or mutton, and veal. Also goats,
horses, rabbits, etc.
Poultry: the flesh of domestic birds, including chickens turkeys, ducks, geese, etc.
Seafood: the flesh of aquatic organisms.
Aquacultured species are raised in controlled systems.
ii. "Catch" refers to commercially harvested finfish.
iii. Crustaceans have a shell covering: crawfish, shrimp, crab.
Game Meat: consists of the flesh of any non-domesticated animal.
Any discussion of meat should be directed primarily towards muscle; it is the major
component of meat.
Meat is derived from muscle and thus the living attributes of muscle influence its use as
The important characteristics of manufactured meat products such as moisture-binding
ability, fat emulsifying capacity, and color are provided by the proteins of muscle fibers.
Meat science is not limited to the study of tissues. It is a component of all facets of the
meat industry, beginning with animal production and ending with final preparation of
meat for consumption.
Science is concerned with the characteristics of meat.
10. Meat technology is concerned with the altering or maintenance of meat characteristics.
11. The segment of animal agriculture that converts live animals into food products is the
12. Retail meat markets, hotels, restaurants, and institutions are important components of the
Retailers and Food Service Operators are the meat industry’s representatives to
Meat retailers prepare many fresh meat cuts, display all meat products in an attractive
manner, and maintain product quality and wholesomeness.
The hotel, restaurant, and institutional management group carries meat processing to
its ultimate end, and places cooked meat before the consumers.
13. One reason for the increasing complexity of the livestock and meat business is that new
competitive food products are being developed continually.
14. Meat processing and preservation are described, as are principles from which processes
have been developed to preserve and prepare hundreds of different meat products.
15. Meat is a particularly rich source of high-quality protein, iron, essential B vitamins, and
vitamin A (liver); meat provides virtually all of the vitamin B-12 consumed.