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

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Meat Composition ANSI 2253 Oklahoma State University
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I. Composition of Meat
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A. MEAT Meat is defined as the edible portions of domestic mammals used for food
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B. General Types of Meat 1. Carcass 2. Variety 3. Reclaimed 4. Processed
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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
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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
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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)
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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
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G. Chemical Composition of Meat 1. Water (65-80%) 2. Protein (16-22%) a)
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