carcass fabrication terminology

glucogen

-secreted by the pancreas when glucose is low. -opposite of insulin -increase amino acid catabolism

insulin

secreted form PANCREAS -glucose regulation -increases fat deposition

round steak, top/inside round steak ---beef muscle cut (located on the butt. butt cheek)

semimembranosus

high in elastin ---round steak, eye of round roast - major muscle cut (located on the butt but more down the leg rather than around the butt cheek)

semitendinosous

seven bone roast (located above where the neck bone and backbone connect)

serrates ventralis

sugars -glucose ,lactose , fructose, sucrose

simple CHOs come from

sub-primals

smaller cuts derived from the primal or wholesale cuts. EX: Ribeye roll, Goosneck round, clod

located inside the ribcage under the backbone , near the front) -blade roast, seven bone roast

subscapularis

ribbed

term used to describe fabrication of carcasses into fore-hindquarters

carcass

the primary product of animal slaughter and dressing consisting of the skeleton with its attendant, muscle, fat, and for some species, skin.

fabrication

the process in which a carcass is broken down into various wholesale cuts (primals) , then to sun-primal and finally retail cuts

tyrosine

-produced and secreted by thyroid gland -produced in response to Thyroid stimulating hormone (TSH)

testosterone

-produced by testes -increases protein accretion -increases lipolysis -thyroid

estrogen

-produced by the ovaries -increased protein synthesis -liver/pancreas

glucocorticoids

-adrenal cortes -stress hormones -suppress immune infection

polypeptide, steroid, tyrosine-derived, prostaglandins

4 hormone groups

carbohydrates, protein, fats, minerals, vitamins, water

6 essential nutrients

-arm roast (located in front of the front leg bone)

Biceps brachii

Primal cut

a wholesale cut trimmed to specific dimensions and fat thickness

dorsal

above (dorsal fin)

distal

away from backbone

lateral

away from backbone

sub

below

ventral

below

a muscle beef cut -- round steak, and sirloin steaks , bottom outside round roast (located over a large part of the but cheek and hind leg)

biceps femoris

medial

close to backbone

proximal

close to backbone

fiber (ruminants can use for energy)

complex CHOs comes from

wholesale cuts

cuts into which carcasses are subdivided , according to industry defined standards for where particular cuts are made. EX: Rib, Round, Chuck , Loin, Ham

retail cuts

cuts prepared for sale in a retail market EX: Ribeye steak, bottom round roast, arm roast

major beef muscle cut -- sirloin steak and porterhouse steak (located right over the end of the backbone)

gluteus medius

polypeptide hormones

growth hormone, LIVER, glucose regulation,

seven-bone roast, flat iron steak SECOND most tender -formerly -top blade currently-fat iron (located under where the backbone and neckline connect)

infraspinatus

tibia/fibula, femur, pelvic bone, ribs, sternum, radius/ulna, humorus, scapula, cervical vert., thoracic vert, lumbar vert, sacral vert, caudal vert.

major bones on a beef carcass

surpa

on top of, above

leptin

produced by adipose tissue -provide signals to hypothalamus -decrease food intake , increase energy expenditure

amino acids

proving is comprised of _________

anterior

towards the front

cranial

towards the head

posterior

towards the rear

caudal

towards the tail

arm roast -(located between the neck bone and front leg bone)

triceps brachii

also known as the knuckle --ham center slice --(located under the large hind leg bone)

vastus group

feed efficiency is generally related to feed intake -highest when fed ad libitum -excess energy used for fat deposition -animals with more carcass fat are less efficient (increased cost of gain)

what is feed effieciency?

a major muscle in beef carcass that contributes to the Porterhouse steak, Bone steak, small end steak, and large end roast. (Beef ribeye) (located along the entire top of the back)

what is longissimus

a major muscle in beef that contributes. sirloin steak, porterhouse steak, tbone steak. (located under the end of the backbone)

what is psoas major

a chemical substance produced in one are of the body that is transported in blood to another area where it influences the activity of target organ

what is the definition of a hormone?

water

what is the most limiting nutrient

1-vital organs 2-bone 3-muscle 4-fat

what is the order of priority that tissues receive nutrients in the body

primary role is to supply energy

what is the primary role of carbs

-infraspinatus is SEOCND MOST TENDER -Psoas mojor is MOST TENER -

what muscles are tender/not?

fats (lipids)

which of the energy supplying nutrients is most energy dense?

round, sirloin, short loin, rib, chuck, fore shank, brisket, short plate, flank

wholesale cuts of beed carcasses

leg, loin, rack, shoulder, fore shank and breast, flank

wholesale cuts of lamb

shank, belly, picnic shoulder, jowl, Boston butt, loin, ham

wholesale cuts of pork

ruminants can use ammonia to produce protein so AA quality is less important . microflora in the rumen produces microbial protein -MCOs absorbed and utilized as protein

why do ruminants and non ruminants have different amino acids