Meat Carcass Eval

Meat Carcass Eval - Meat Composition ANSI 2253 Oklahoma...

Info iconThis preview shows pages 1–10. Sign up to view the full content.

View Full Document Right Arrow Icon
Meat Composition ANSI 2253 Oklahoma State University
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
I. Composition of Meat
Background image of page 2
A. MEAT Meat is defined as the edible portions of domestic mammals used for food
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
B. General Types of Meat 1. Carcass 2. Variety 3. Reclaimed 4. Processed
Background image of page 4
C. Carcass Meat 1. A Carcass is the eviscerated body of a domestic mammal used for food 2. The major components of a carcass are: Muscle, Fat, Bone, and Connective tissue 3. The minor components are: Skin, Arteries, Nerves, and Veins
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
D. Variety Meats 1. Variety meats are edible organs and glands 2. Used to recapture value lost during the harvest process. Most are exported. 3. Examples: Kidney, Heart, Liver, Tongue, Brain, Tripe, Sweetbread, Melts
Background image of page 6
E. Reclaimed Meats 1. Mechanically processed product a) Advanced Meat Recovery (AMR) b) Mechanically Deboned Meat 2. Partially defatted, fatty tissue (collagen) 3. Plasma protein isolate (blood)
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
F. Processed Meat 1. Processed meat is some combination of carcass, variety, and reclaimed meat to add value to the product a) Frankfurters are made of carcass, variety, and/or reclaimed meat plus seasoning and cure b) Hams are made from carcass meat plus cure
Background image of page 8
G. Chemical Composition of Meat 1. Water (65-80%) 2. Protein (16-22%)
Background image of page 9

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 10
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 09/23/2011 for the course ANSI 2253 taught by Professor Staff during the Spring '11 term at Oklahoma State.

Page1 / 30

Meat Carcass Eval - Meat Composition ANSI 2253 Oklahoma...

This preview shows document pages 1 - 10. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online