chapter 3 and 7
What is the rendering system
recycles offal, fat, bone, meat scraps, and entire animal carcasses. Reduces major garbage disposal problem
What are the edible fats lard and tallow used for?
shortenings, margarines, pastries, candies,
what are the inedible tallows and greases used for?
soap, lubricants, feed, fatty acids
How are hides skins and pelts classified
species, weight, size and placement of brand, type of packer
What are the highest valued inedible by-products
tallow, hides/skins, and inedible organs
what are the primary drivers of consumer demand on meat
taste, price, perception of quality
Why is it important to dispose of dead animals properly
to avoid cross-contamination, to ensure environmental quality, and to avoid odor
pork is a rich source of thiamine which is essential
to convert carbs into energy
what is the goal of the red meat supply chain
to provide consumers a highly enjoyable eating experience
what is non kosher meat called
trefah
animals that die during productive lives may also be processed into by-products but are not used in human consumption
true
Edible products originating from organs and body parts other than the carcass
variety meats
What is the blue stage
when a hide is treated so it will not deteriorate during shipping
most packing plants process the carcass into what kind of cuts
wholesale or primal cuts
What helps composting
wood chips, sawdust, corncobs, poultry litter
what injection into meat carcasses helps improve tenderness
CaCl2 calcium chloride
describe beef, veal, pork, mutton, lamb, chevon,
beef- from cattle over a year veal-calves 3 months of age or younger pork- swine mutton- mature sheep lamb- young sheep
What are some by-products that the pharmaceutical industry utilize?
bile, bovine fetal blood, pituitary glands, pancreas, thyroid gland
What are some things that can lower the value of hides
branding, nickeling, lice, biting and sucking insects, water, mud, warbles
red meat is an abundant source of iron which is mineral necessary to do what
build and maintain blood hemoglobin, which carries oxygen to body cells
products of considerably less value than the major product
by products
The process of accelerating decay processes
composting
what determines meat tenderness
connective tissue
a response curve of the quantities of product consumers will buy at various prices
demand
when consumers are willing to buy more products at higher prices
demand gain
periods of time when consumption could only be increased by lowering prices
demand loss
What is the distinction between hide and skin
dine weighs more than 30 pounds
what are keds?
external parasites
what are examples of by-products that are considered human consumption but are considered animal consumption
fish mean and feather meal
why is actual consumption of meat hard to measure
food is lost in storage cooking and plate waste
seller is paid on a carcass merit bases
grade and yield
what is the viscera or drop
head hide hairs shanks and internal organs
what is the dressing percentage equation
hot or cold carcass weight divided by live weight times 100
By-products are classified into edible and inedible categories based on
human consumption
where are vitamins (A D E K) abundant
in fat components of meat
red meat is also a source of zinc which
is an essential trace element that contributes to tissue development, growth and wound healing
what is the importance of dressing percent
it is the yield that determines how much meat a market animal provides
Meat that come from animals with split hooves, that chew their cud, and have been slaughtered in a manner prescribed by the Halakha
kosher meat
what are the major physical components of meat
lean, fat, bone, and connective tissue
What are some examples of variety meats
liver, tongue, heart, oxtail, pig's feet, pig ears, tripe (lining of the stomach) and sweetbread (thymus gland)
What are examples of inedible by-products
lungs, meat and bone meal, blood meal, hides, skin
what is among the most valuable sources of important vitamins and minerals in a balanced diet
meat
What can affect the success of composting
moisture, carbon, oxygen, and nitrogen levels, and level of heat retention
where are B vitamins abundant
muscle
where is chemical composition discussed
muscle or lean meat
a measurement of food value, compares the amount of essential nutrients to the number of calories in food
nutrient density
what are the steps to disposing of dead animals
1. Removal by licensed rendering company 2. compost the carcass 3. burn the carcass in an incinerator 4. or lure the carcass at least 4 ft deep
what is the major protein in muscle
actomyosin
Where are the major uses of rendered fat
animal feeds, fatty-acid production, soap manufacture
what is the primary difference of Jewish and Muslim laws from the general practices in the US
animals are not stunned prior to slaughter
What compromises both meat production
beef and pork
