Why Meat Judging? Assuring Quality Care for Animals Signature Program In-Service Lyda G. Garcia, PhD 9 November 2015

Transcription

1 Why Meat Judging? Assuring Quality Care for Animals Signature Program In-Service Lyda G. Garcia, PhD 9 November 2015

2 2

3 OSU Responsibilities Teaching 70% Outreach/Extension 30% (Research) 3

4 Why Meat Judging? 4

5 Meat Science A study of characteristics of meat and other animal tissues as they are transformed into meat 5

6 Confounding Factors History Inspection Food Safety/Microbiology Quality Characteristics Carcass Evaluation Marbling Value Based Pricing Muscle Structure and Function Muscle Composition Anatomy Degree of Doneness Natural/Organic Etc. 6

7 Calving Weaning Feeding Retail Sales Harvest / Fabrication 7

8 Background Effecting Evaluation/Muscle Cuts/Pricing 8

9 Anatomy 9

10 CAUDAL CRANIAL DORSAL VENTRAL 10

11 Five Parts to a Skeleton 11

12 Ossification of bones Process by which bone ages **Calcified cartilage is broken down and replaced by deposits of bone Used during grading in carcasses (beef and lamb) 12

13 Function of bone Gives rigidity, support and form to the body Serves as levers of locomotion Protects vital organs Stores minerals (Calcium and Phosphorus) Forms components of blood, such as red blood cells formed in bone marrow 13

14 Types of Fat INTERMUSCULAR (SEAM FAT) SUBCUTANEOUS (EXTERNAL FAT) PERINEPHRIC (INTERNAL - KPH) INTRAMUSCULAR (MARBLING) 14

15 Evaluation 15

16 Slaughter Cattle Grades intended to the grade of carcass produced Factors: quality or palatability; and cutability Quality: Finish, Marbling, and Age Yield Grades: (US #1, US #2, US#3, US#4, US#5) Fat Thickness at 12 th rib %KPH Carcass Weight (Live wt x DP) Ribeye (estimation) 16

17 Beef Carcasses Split 12 th /13 th Rib - Evaluation 17

18 Purpose Beef Carcass Grading Sort carcasses from a large, heterogeneous group into smaller, homogeneous groups of similar sex class. Grading assigns value to the group of carcasses. 18

19 Marbling Scores Scale:

20 Bone Ossification A B C D E 20

21 21

22 Small 00 - Sm (Low Choice) Scale: Sm 20 Sm 70 22

23 Modest 00 Mt (Avg. Choice) Scale: Mt 30 Mt 90 23

24 Moderate 00 - Mt (Avg. Choice) Md 20 Md 50 Md 80 24

25 Slightly Abundant 00 SlAb (Low Prime) Slab 10 Slab 70 25

26 Moderately Abundant 00 MAb (Avg. Prime) Scale: Mab 30 Mab 60 26

27 Yield Grading 27

28 Yield Grading An estimate of the yield of closely-trimmed boneless retail cuts derived from correlation of carcass measurements with data from actual cutting of carcasses into retail cuts. Leanest Most muscular Fattest YG Least muscular

29 Yield Grading YG 1 YG 2 YG 3 YG 4 YG 5 29

30 1) Amount of external fat Fat opposite the ribeye at the 12 th 13 th rib interface is used to determine PYG. The PYG is then adjusted. 30

31 EXTERNAL FAT - PYG 31

32 Ribeye Area 2) REA Measurement of Longissmus dorsi muscle at the 12 th 13 th rib. Use ribeye grid to measure. 32

33 3) Amount of KPH Kidney, Pelvic, and Heart fat % of body weight Ex. - Weight = 700 lbs 1% = 7 lbs 2% = 14 lbs 3% = 21 lbs 4% = 28 lbs 1 Softball = 1 lb 33

34 KPH % and Adjustments KPH, % Adjustment None

35 4) Carcass weight Used to determine what size of ribeye that a carcass should have, and the adjustment is based off of that. HCW, lbs Adjustments (Base) lbs is weight adjustment break 35

36 YG Calculation PYG/A dj REA KPH HCW YG Base: 11.0 (0) Base: 3.5% (0) (Actual Base)*.3 (Actual Base)*.2 Base: 600 (0) (Actual Base)*.004 < 11.0 = (+) >11.0 = (-) < 3.5% = (-) > 3.5% = (+) < 600 lbs. = (-) >600 lbs. = (+) PYG/Adj REA KPH HCW Diff. YG 2.3/ % 700 ( )= *.3= -.5 (-.48) ( )= *.2= = *.001= = = =

37 Value Based Pricing 37

38 Assessing a Dollar Value Grid Pricing 38

39 39

40 40

41 Quality Grades Yield Grade ($/cwt carcass) Prime 6.00 CAB 1.00 Choice Base Select Standard Carcass Weights Less than 550 lbs More than 900 lbs Other Dark Cutter, etc Bullock/stags

42 Factors Affecting Price - Discounts 42

43 Wholesale Cuts 43

44 Beef Ribs 70% Quality / 30% Cutability 44

45 Beef Full Loins 80% Quality / 20% Cutability 45

46 Beef Short Loins 80% Quality / 20% Cutability 46

47 Beef Rounds 90% Cutability / 10% Quality 47

48 Questions 48

49 Questions Muscling Size Present Fat Marbling Greatest/Least Kidney, Pelvic, & Heart Fat Feathering Sex Lean Color Brighter, Cherry Red/Reddish Pink Cut out questions Yielding/ Merchandizing Value Appearance Consumer Appeal 60% - Obvious Primary factors 30% Noticeable Secondary factors 10% - know what to look for Sex 49

50 Retail ID 50

51 Retail ID Easiest Part of the Contest Black / White Easy to Identify key parts Bone shapes Identify Muscles Lean Color Size No tricks Students tend to lack in confidence therefore make it harder. 51

52 Species (1) Primal (2) Cut Name (3) Cookery (1) Beef Lamb, or Pork? Bone, Lean Color, and Cut Size 52

53 Five Parts to a Skeleton Muscle Function = Cookery Locomotion vs. Support = Cookery Steak vs. Roast = Cookery Gut Feeling! 53

54 T Bone Loin Hip Bones (Sirloin) Loin, Leg (Lamb Only) Leg Bones: Round, Leg 54

55 55

56 What s the Big Deal? 56

57 STEM Science: Biochemistry: Conversion of Muscle to Meat Technology: Computer Software; Equipment Engineering: Equipment; Machinery Mathematics: Yields; Marketing/Economics; Sales 57

58 In Training Job Placements Quality Assurance Product Development Research Imports/Exports Grading System USDA-FSIS USDA-AMS 58

59 Questions? 59