PPT-1 General Meat Carcass Information

Livestock are processed before 2 years of age Why Tender meat Older animals are processed but the quality of meat is older After the animal is stunned The carcass is bled out by hanging upside down on a rail. Pe na T Cano V Domenech MaJ Alcalde J Martos A Garc aMartinez M Herrera E Rodero Departamento Producci on Animal Universidad de C ordoba Campus Universitario de Rabanales Carretera MadridC ordoba km 396 CP 14071 C ordoba Spain Ocina Comarcal A Josh Elmore, PAS. Advisor III, Natural Resource Program. Objectives . Working with your processor. Understanding what your animal will yield. Basic Cutting Specifications. Meat Processor. Owner. Human Resource Manager. An introduction to basic care of Broilers. . and layers. Speakers Name. Speakers Title. Speaker’s Organization. Determine Goals. Poultry Terms. Selecting Birds. Getting Started. Nutrition. Housing. 1. . 1. Introduction. This . paper seeks to address principles relating to meat . standards and . grading that apply globally. . In the interest of brevity . discussion is . confined to beef. , although the principles involved are believed . Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower.. After following humane guidelines for stunning an animal, the carcass is bled out and hung upside down on a rail for further processing. . Objective 3.02: Recall retail and wholesale cuts of meat. Meat. Carcass Information. Beef, Pork,. Lamb, and goat animals that are processed before 2 years of age typically yield higher quality meat. . An introduction to basic care of Broilers. . and layers. Speakers Name. Speakers Title. Speaker’s Organization. Determine Goals. Poultry Terms. Selecting Birds. Getting Started. Nutrition. Housing. SCience. By C. Kohn. Agricultural Sciences. Waterford, WI . 1. Source: rivesqualitymeats.com. Intro to Meat. Meat is an important component of the diet of many people. . Meat. . is primarily the muscle tissue of animal that is used for food. . Dr. Muhammad Hayat . Jaspal. DVM (UAF), MSc (UK), PhD (UK). 1. Livestock Sector of Pakistan. 30-35 . million population involved in livestock. 11.8% contribution in GDP. 56.3% . contribution in . Agriculture . Meat Cuts. Unit 3. General Meat Carcass Information. Beef, pork, lamb, and goat animals are processed before 2 years of age to yield higher quality meat. Older animals can be processed, but the quality of meat is lower. Carcass . - the dead body of an animal, . esp. one that has been slaughtered for food, with the head, limbs, and entrails removed. The Carcass includes the following components: lean muscle tissues, bones, fats, connective tissues, and offal (offal is not part of the carcass, it is the edible by-products produced in creating the carcass. B. S. Ceh. s. -MUHAS. . Abattoir design and operation. Abattoir. Slaughter house. – technically referred as Abattoir.. Traditionally called butcheries, giving negative feeling due to foul smell, unhygienic disposal of wastes.. Dressing of Food Animals. Methods of dressing of various food animals. Booth or Bed System. Line or On-the rail dressing. In this system . one or two persons. do all the work in one place.. No individual is allotted with a specific work.. Dr. . measem. . hassan. . ali. Slaughter methods. Electrical . stunning . This . is the most common stunning and slaughter application . . It . works by producing brain dysfunction and unconsciousness with or without subsequent killing by cardiac arrest so that bleed out (exsanguination) is carried .