Transcript The Meat We Eat Meats Unit Animal Science Terminology Terminology Meats: the edible flesh of mammals used for food.

The Meat We Eat
Meats Unit
Animal Science
Terminology
Terminology
Meats: the edible
flesh of mammals
used for food
Poultry: the edible
flesh of poultry
used for food
Beef: the meat from
mature bovines that are
generally over 12
months of age.
Veal: the meat from
very young calves,
usually less than 3
months of age.
Mutton: the meat
from mature ovine
carcasses that fail to
show a break joint on
the front foreleg.
Lamb: meat from
lambs or young
sheep,up to about one
year of age that shows a
break joint in the
foreleg.
Pork: meat associated
with all ages of hog
carcasses.
Chevon: meat from
mature goats.
Cabrito: meat from
young goats.
Cabrito: meat from
young goats.
Meat
Inspection
The Meat
Inspection Division
of the USDA was
created in 1906.
Inspectors are civil service
veterinarians or non-professional lay
inspectors.
All are government employees,
meaning the program is financed by
the public.
The federal government requires
supervision of establishments which
slaughter, pack, render, and prepare
meats and meat products for
interstate shipment and foreign
export. Individual states have
responsibility for intrastate
shipments, however state standards
cannot be lower than federal levels.
The purpose of inspection is:
a. Safeguard the public by
eliminating disease or otherwise
unwholesome meat from the food
supply.
b. To enforce the sanitary
preparation of meat and meat
products.
The purpose of inspection is:
c. To guard against the use of
harmful ingredients or residue in
meats from drugs, growth
promotants, pesticides, etc.
d. To prevent the use of false or
misleading names or statement
labels.
The Wholesome Meat
Act of 1967 updated
and strengthened the
Meat Inspection Act of
1906.
A. States were given the option of
conducting their own inspection
service or turning the responsibility
over to the federal government.
B. Most states simply apply the
federal regulations to their own
programs.
Types of
Inspection
Antermortem:
inspection is made in pens or as
animals are moved from the scales
after weighing; obviously diseased
or otherwise unhealthy animals not
fit for human consumption may be
marked “Suspect” or “Condemned”.
Postmortem:
inspection is made at the time of
slaughter and includes careful
examination of the carcass and
viscera (internal organs); all good
carcasses are stamped “U.S.
Inspected and Passed”. Those
failing inspection are stamped “U.S.
Inspected and Condemned”.
Regulations do
not apply to
farm slaughter.
Inspection vs.
Grading
Inspection:
a. is required.
b. is objective.
Grading:
a. is optional.
b. is subjective.
Types of
Grading
Grading:
a. Quality Grading.
b. Yield Grading.