Ther e a r e a few r ough spots tha t some ma y find

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Unformatted text preview: uot; tha t some ma y find ha r d to wa tc h. B ut it r ema ins a n infor ma tive video never theless. (Video Tour Of a B eef Pla nt) b) Aging: Like c heese a nd wine, mea t benefits fr om a ging - the fla vor impr oves a nd the mea t bec omes mor e tender . Chemic a lly, la c tic a c id in the tissue fr om sla ughter eventua lly br ea ks down lysosomes in musc le c ells, liber a ting enz ymes tha t c ontinue the pr oc ess of pr otein degr a da tion, disintegr a ting musc le fila ments. Connec tive tissue does not degr a de. Stor ed a t 34º to 38ºF to limit mic r obia l gr owth, beef is usua lly a ged 10 da ys to 3 weeks, la mb for one week. c ) All mea t is inspec ted for signs of disea se by a USDA veter ina r ia n befor e & a fter sla ughter d) Gr a ding - optiona l, unlike inspec tion - a n a ttempt to a ssess pa la ta bility thr ough visua l eva lua tion; in gener a l higher qua lity gr a des a r e r eflec ted thr ough the degr ee of ' ma r bling' - intr a musc ula r fa t; the mor e ma r bling the higher the a ssigned qua lity gr a de 1) B eef Ca ttle Qua lity Gr a des (or der ed high to low) Per c ent of Gr a de c a r c a sses in c la ss Pr ime 4 Choic e 50 Selec t 40 Sta nda r d 1 Commer c ia l 1 Utility, c utter , c a nner 4 2) B eef Ca ttle Yield Gr a des: Assessment of the a mount of r eta il c uts sa la ble fr om a c a r c a ss; r ega r dless of the qua lity of the c a r c a ss YG1 (over 52. 6% yield of r eta il c uts); YG2 (50...
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This document was uploaded on 01/24/2014.

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