High frequency sound waves emmitted from and received into a transducer

• Used in predicting subcutaneous fat thickness at the 12th rib and the ribeye area at the 12-13th rib
• Similar to use on live animals (usually performed with hide still on)

• Amount of subcutaneous fat
• Amount of muscle

(beef also looks at KPH and ribeye area)

• Hennessy Grading Probe
• Fat-O-Meater (problem: PSE carcass are hard to measure b/c muscle more similar to fat consistency)

Distributed uniformily in body water, total body water is related to total body fat 

• Prediction of protein
• Not used much because antipyrine distributes unevenly 
• Live animal 

Are preferentially absorbed by fat tissues

• Less fat = sleep longer because smaller amounts of fat take longer to get substance out of system
• Injected 12 mg of Nembutol and fat hogs slept for 70 minutes while lean hogs slept 180 minutes
• Live animal

All K in animals is in muscle, K:K⁴⁰ is constant; K⁴⁰ gives off gamma radiation; gamma radiation:total muscle

• Measure amount of radiation given off and use that to find amounts of K and use that to find amounts of muscle
• Not very practical and therefore main use is research 
• Live animal
• Whole body radiation counter

• Live animal
• Expensive

• Expensive
• Live animal

Electrical current passes through animal muscle and bone (highly conductive); fat (lowly conductive). Less current passes through a fat animal.

• Most applicable and very accurate
• Carcasses

Camera + computer + digitizer. TV picture freeze framed, digitized picture.

• Used in Australia for whole carcass assesment of cutability (ribeye area, fat thickness, etc.) and quality (color, amount and distribution of marbling, etc.). Modified unit (retail assessment unit) used by Quantas Airline [this method has use in industry]

(Weight in Air) / (Weight in Air - Weight in Water)

• High number = lean animal; low number = fat body 

• Flavor
• Antimicrobial
• Enhances cure transport through meat

• Flavor 
• Counteracts harshness of salt
• Energy for bacteria that change NO₃ ---> NO₂

• Flavor
• Prevents warmed-over flavor
• Retards rancidity
• Cured-pink color
• Anti-botulinal effect

(Product Name) and water product - x% of weight is added

Ex: Ham and Water Product - 20% of weight is added ingredients

• Skinned (using a Townsend skinner)
• Trimmed of ragged edges (using Whizard knives)
• Pumped (usually Townsend injector)
• Placed on bacon combs and put on trees or trucks for thermal processing 
• Chilling
• Pressing
• Slicing (Anco Slicer)
• Premium slices
• Secondary slices
• Ends and pieces
• Packaging

• Traditional bone-in cured/smoked ham
• Boneless, premium ham
• Bonless, sectioned or chopped and formed ham

• Arrive at processing plant in "combo bins" in weight rance categories
• Trimmed of some of the collar fat and skin (Townsend skinner)
• Pumped 
• Netted
• Placed on tree or truck for thermal processing
• Thermal processed
• Chilled 
• Wrapped with paper
• Boxed

• Arrive at processing plant in "combo bins" in weight range categories
• Completely defatted and deseamed
• Muscles are injected
• Cured muscles undergo massaging or tumbling
• Massaging and Tumbling
• Muscles are netted together or placed in casings (usually 2 or 1 1/2)
• Ham molds are placed on the product before thermal processing to give shape 
• Thermal processing 
• Chilling
• Cutting in half (for some of the hams)
• Packaging

• Semimembranosus-adductor and biceps femoris-semitendinosus
• Usually only thesemimembranosus-adductor muscles are used to make hams such as Hormel's Cure 81

• 120 ppm in-going sodium nitrite or 148 ppm in-going potassium nitrite; 550 ppm of ascorbates or erythorbates
• For dry cured bacon, 200 ppm in-going sodium nitrite or 246 ppm in-going potassium nitrite
• Maximum final weight = 100 percent of green weight

• 200 ppm in-going nitrite; 550 ppm of ascorbates or erythorbates
• Maximum final weight = depends on PFF regulations

• Target temperature = 124 to 126°F 

• Must reach at least 144°F (must reach 144°F to kill trichinella spiralis instantly)

• Used to "set" the premium section and formed hams (heat coagulable proteins). 
• Cooked hams must reach 150ºF

Combustion of moist sawdust (hardwood) or the use of liquid smoke

• Flavor
• Color
• Bacteriostatic or bactericidal properties

• Actin, myosin, actomyosin
• Salt-soluble: can be extracted in a weak NaCl solution
• Heat-coagulable: will coagulate upon heating

• USDA: maximum fat = 30% and added water = 10%
• New law (1988) states that the combination of fat and water cannot exceed 40%. Thus, can have frankfurter with 20% added water, but, maximum fat still cannot exceed 30%

• Added water = total water - (4 x P)
• Maximum added water = 40 - fat percent (not to exceed 30%)
• Maximum added water > = added water

• Binding Index = 40 to 60
• Color Index = 40 to 50

• Fat to lean ratio
• Moisture to protein ratio
• Binding Index
• Color Index

• Relative amount of SSHCP in a meat
• Ex: bull has index of 100: divide amount in bul into other meat to find BI

• Relative amount of myoglobin in a meat
• Bull has an index of 100; divide amount in bull into other meat to find CI

• 3% NaCl
• 2% Dextrose
• 2% Corn Syrup Solids
• 1% Microground mustard
• 1/2% Seasonings (NO₂, Ascorbate, GDL, Spices)

• 10 1/2 to 12% (8 1/2% as above plus 3 1/2 or 2%)
• USDA allows 3 1/2% of:
• Cereal (wheat, rice, potato) flour
• Soy flour
• Soy concentrate
• Non-fat dry milk
• 2% of soy protein isolate

• Skeletal meats: beef, pork, lamb, mutton, goat
• By-product or variety meats: tongues, lips, tripe, etc.

• Cereals
• Soy proteins
• Milk proteins

• Traditional generic name (wieners)
• Species plus generic (beef franks)
• Meat by-products added (frankfurters with variety meats)
• Non-meat binders added (wieners with soy added)
• Meats by-products and non-meat binders (hot dogs with variety meats and non-fat dry milk added)
• Unspecified products (treats)

• Coagulates protein matrix
• Fixes nitrosomyoglobin
• Kills trichinella spiralis
• Adds smoke components
• Pasteurizes products

Start: House temperature of 140°F --> 180°F, raise 10ºF for 15 minutes (include 5 min of smoke). Cold shower (6-8 min).

• Slaughter
• Bone 
• Grind
• Mix-blend
• Grind
• Continuos stuffer

• Dry < 35% moisture
• Semi-dry < 50% moisture
• Fermented ---> lactic acid
• Conversion of sugar ---> lactic acid (characteristic acid, tangy flavor)
• Old method of manufacturing (2 weeks)
• Grinding
• Season + cure, mixing
• Pan-curing (3 days @ 37°F)
• Stuffing
• Greening (10 days @ 73ºF)
• Smoking (32 hr @ 100ºF)
• Drying (10-90 days)

• Grinding
• Season + cure, mixing
• Add Lactocel
• Stuffing
• Greening (16 hr @ 85ºF)
• Smoking (32 hr @ 100ºF)
• Drying (10-90 days)

• Micrococcus aurantiacus
• Lactobacillus plantarum
• Pediococcus cerevisiae