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Meat Products - Me a t Pr oduc ts Me a t s Me a t P r o d u...

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10/30/13 Meat Products animalscience2.ucdavis.edu/ans1/handouts/meat_products.html 1/4 Meats & Meat Products A. World Production Statistics 1) United Nations Food and Agriculture Statistics - FAO 2) US Per Capita Disappearance Data (Retail Weight, lbs.) (taken from USDA) {there are links to try here but results are delivered as spreadsheets, not visible with a Web Browser} Animal Vegetable Total Year Beef Veal Pork Lamb Poultry a Fish Oil Oil Oil 1975 88.0 3.4 52.7 1.8 38.8 12.1 10.8 41.9 52.7 1985 79.1 1.9 51.5 1.4 52.4 15.0 13.3 50.9 64.2 1995 67.3 1.0 53.1 1.2 69.8 14.9 10.2 53.9 64.1 2005 65.3 0.5 49.5 1.1 73.6 16.1 11.7 73.9 85.7 a Poultry combines chicken, spent hens and turkeys B. Production of Red Meats 1) Marketing : 1) Cattle, Hogs and Sheep eventually find themselves in one of 2100 Livestock Sale Yards around the country and on into approx. 6000 Meat Packers and Processors. From there its off to 500,000 food service operators or 265,000 meat retailers (numbers are very rough). a) at sale yards livestock are sold on liveweight basis to the highest bidder (growers do not set the price) where the buyer tries to estimate the value of the animal as it stands, alive, in front of him. b) a growing percentage of animals (30% in cattle, 15% in pigs & 25% in sheep) are being sold on a grade and yield basis (that is, seller is paid on the weight and quality of the carcass ) 2) Packing & Grading : a) Slaughter : Fortunately, the most humane slaughter results in the best quality meat. When animals are slaughtered quickly, with no stress, muscle glycogen is broken down in the killed animal with lactic acid staying in the muscle (rather than carried away by the blood). The release of lactic acid lowers the pH, promoting the unfolding of proteins in the muscle fibers. Then, if the meat is hung, as rigor mortis sets in, the meat will NOT be tough, but maintain its tenderness. If animals are stressed prior to slaughter the glycogen is broken down
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