MEAT Production Food Processing Class Arcadia High School

MEAT Production Food Processing Class Arcadia High School Whitewater High School

COMPOSITION Water 70% Protein 20% Fat 9% Minerals 1% Carbohydrates less than 1%

COLORS H Beef - moderately red

Pork - grayish-pink, reddishpink

Lamb - dark pink to dark red

KOSHER MEAT H “properly prepared” in Hebrew H drain blood and soak in salt (draws out remaining blood) H Bibilical Law: “You shall not eat the blood of any creatures for the life of every creature is its blood.

PROCEDURES H Beef - bolt gun H Sheep - bolt gun/stunning H Hogs - stunning/gas

DRESSING % H relationship between chilled carcass wt and live weight H dressing % = (chilled carcass wt / live wt) x 100

FACTORS AFFECTING DRESSING % H amount of fill (contents of stomach) H weight of pelt (lambs) or hide (cattle/hogs) H degree of fatness H % of muscling (higher muscle higher %)

H Beef Average 62% H Sheep Average 52% H Swine H Average 72%

GRADING H inspected and graded by USDA inspectors H Pork grades: 1 = lean/muscular 2 3 4 = very fat

H Beef Young Old Prime Choice Select Standard Commercial Utility Cutter Canner

H SHEEP Prime Choice Good Utility

MARBLING H Flecks of fat found within the muscle/meat H helps make meat more tender - however too much makes it high in fat

What grade of beef do most US consumers prefer? H H Prime Choice Select Choice

Pork should be 3 or 4 Others usually mean stress