Term
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Definition
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Term
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Definition
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Term
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Definition
| Weight salable meat/primal (subprimal) weight |
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Term
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Definition
| Feed restricted for smaller G.I. tract, water available for enhanced bleeding and lean quality |
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Term
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Definition
| Light area, rounded turns, shallow slopes, no electric prods |
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Term
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Definition
| Carotid artery and jugular vein are severed, 50% of blood loss |
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Term
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Definition
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Term
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Definition
| Skin appendage removed (hair, feathers, scales) |
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Term
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Definition
| Skin removed at junction between dermis and sub-cutaneous |
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Term
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Definition
| Fisting used along belly and back |
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Term
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Definition
| Arms, legs, tail, head, pizzle (penis), loosening esophagus, bunging |
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Term
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Definition
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Term
| Bones split during evisceration |
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Definition
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Term
| Kidney and associated fat- removal in which animals |
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Definition
| Beef-yes Lamb-sometimes Pork-no |
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Term
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Definition
| Not split, done through opening between clavical |
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Term
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Definition
| Beef and pork Not fish, poultry, lamb |
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Term
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Definition
| 1-3% weight loss from hot to cold carcass |
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Term
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Definition
| Older pork, boned immediately when being used in ground/emulsified products |
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Term
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Definition
| nucleic acid containing, protein coated particle that must infect a cell to propagate, most demanding growth requirements |
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Term
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Definition
| prokaryotic unicellular organism having a variety of shapes, lack membrane bounded organelles |
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Term
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Definition
| eukaryotic uni- to multicellular organisms, typically use sugars as primary energy source |
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Term
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Definition
| eukaryotic multicellular organism, minimal growth requirements |
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Term
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Definition
| Below 68F includes some bacterias and molds |
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Term
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Definition
| Between 68-113, includes most bacteria and yeast |
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Term
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Definition
| Above 113F, includes some bacteria |
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Term
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Definition
| Needs oxygen, molds some bacteria and yeast |
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Term
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Definition
| With or without yeast, some bacteria and yeast |
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Term
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Definition
| Requires no oxygen, some bacteria |
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Term
| Water activity or availability |
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Definition
Most bacteria .9+
Most yeast .88+
Most mold .8+ |
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Term
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Definition
| Grow in pH 1-5, molds, some bacteria and yeasts |
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Term
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Definition
| Grow in pH 5-9, molds, bacteria, yeast |
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Term
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Definition
| Grow in pH 9-11, some bacteria |
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Term
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Definition
| Typically aerobic psychrotrophic bacteria in fresh meats and molds with dried and fermented products |
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Term
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Definition
| Microorganisms produce toxins that cause illness |
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Term
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Definition
| Microorganisms proliferate (often in G.I. tract) and cause illness |
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Term
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Definition
Lag (no growth)
Log (exponential growth)
Stationary (no growth)
Death (negative growth) |
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Term
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Definition
| Can outcompete or produce metabolic products that can inhibit the growth of some microorganisms (often used in fermented muscle foods) |
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Term
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Definition
| Aseptic condition-used to count Colony Forming Unit-gives estimate of count of microorganisms |
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Term
| Characterization of microorganisms |
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Definition
Specific media
Biochemical (enzymatic)
DNA (fastest) |
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Term
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Definition
| Mostly sterile thanks to epithilia (blood might carry minimal microorganisms) |
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Term
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Definition
| 100-200 CFU's-based upon sanitation |
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Term
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Definition
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Term
| Digestive tract sterility |
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Definition
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Term
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Definition
| Listeria monocyntogenes, E Coli 0157:h7,Salmonella |
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Term
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Definition
| Agricultural Marketing Service (only done on wholesome meat) |
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Term
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Definition
Steers-un-intact males
Bullocks-Young intact males
Bulls-Old intact males |
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Term
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Definition
| Less developed pizzle muscle, smaller pizzle eye, smaller neck muscles |
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Term
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Definition
| More developed pizzle muscle, larger pizzle eye, more developed neck muscles |
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Term
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Definition
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Term
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Definition
| small pelvic cavity, curved aitch bone |
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Term
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Definition
| Larger pelvic area, straight aitch bone |
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Term
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Definition
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Term
| Cattle ages-carcass identifiers |
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Definition
| 9-10 months: unfused sacral vertibrae, red marrow present in chine bone, buttons present 90+ months: Sacral vertibrae fused, yellow marrow in chine bone, buttons have calcified |
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Term
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Definition
Young: light texture, light red
Old: course texture, dark red |
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Term
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Definition
10 months: A-, A^0
30 months: A+, A^100
90 months: E+, E^100 |
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Term
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Definition
| Moderately abundant, slight abundant, moderate, modest, small, slight |
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Term
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Definition
Based on backfat, visceral fat, size of longissimus, hot carcass weight
Quality and yield usually inversely related |
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Term
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Definition
| a lamb carcass is characterized by narrow and flat rib bones, presence of and red and moist break joint, dark pink flank muscle, and fine textured lean |
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Term
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Definition
| yearling mutton carcass is characterized by slightly wide and moderately flat rib bones, break joint may or may not be present, slightly dark red flank muscle, course tex- tured lean |
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Term
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Definition
| a mutton carcass is characterized by wide and flat rib bones, absence of a break joint (presence of a spool joint), dark red flank muscle, and course textured lean |
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Term
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Definition
| Maturity, shape of carcass, fatness on inside flank muscle, firmness of fat and lean (Prime, choice, good, and utility) |
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Term
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Definition
| Backfat thickness over midpoint of ribeye between 12th and 13th |
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Term
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Definition
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Term
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Definition
| No scrotum, smaller carcass, lighter colored lean |
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Term
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Definition
| Scrotum, large, red to dark lean, boars just graded yield |
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Term
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Definition
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Term
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Definition
| Non reproductive, no mammary gland development, smaller |
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Term
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Definition
| Reproductively active, developed mammory gland, larger carcass, graded seperately from barrows and gilts |
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Term
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Definition
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Term
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Definition
| Backfat over last rib, assessment of muscling |
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Term
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Definition
| Young, 2- lbs dressed, cornish breed |
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Term
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Definition
| 3-4 lbs, flexible breastbone cartlidge |
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Term
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Definition
| 4-8 lbs, less flexible breast bone |
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Term
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Definition
| Non intact male chicken, 6-8 lbs |
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Term
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Definition
| Mature female chicken, non-flexible breastbone, 3-8 lbs |
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Term
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Definition
| Mature male chicken, non flexible breastbone, dark meat |
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Term
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Definition
A-C based on
Shape, muscling, fat covering, risidual feathers, exposed flesh, broken bones, discoloration, freezing effects |
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Term
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Definition
| Seafood Inspection Program A,B,C, substandard, based on odor, appearance, workmanship, bones, cooked, structure, skin, size, texture |
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Term
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Definition
| Genotype/phenotype, quality grade, maturity, class, yield, ribeye area, carcass wt, fat thickness |
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Term
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Definition
| Many small muscles, round bone |
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Term
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Definition
| Many parallel muscles, flat cone (scapula) |
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Term
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Definition
| One major muscle longissimus aka ribeye, vertibrae (vertical process) and rib bone |
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Term
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Definition
| Longissimus and Psoas muscles, transverse process |
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Term
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Definition
| Thin cross sections with layers of lean and fat |
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Term
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Definition
| Few large parallel muscles, flat bones (pubis symphysis, ilium and ischium or pelvic and aitch bone) |
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Term
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Definition
| Several large muscles, one round bone, femur |
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Term
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Definition
| Forequarter to hind quarter-12&13th rib |
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Term
| Beef forequarter breakdown |
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Definition
| Chuck, rib, shortplate, brisket, shank |
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Term
| Beef hindquarter breakdown |
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Definition
| Short loin, sirloin, round, flank |
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