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. Objectives. Draw growth curves. Explain different . changes in body measurements. Explain different c. hanges is body components. Explain different c. hanges in carcass components. Explain different c. 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 . Definition. The slaughter of an animal at the point of death . because. . of. injuries or illnesses . in. . order. . to. save the carcass from condemnation in an attempt to market its flesh.. Fully justified on economic and humane grounds. The Economics of Cattle Weights. USDA Outlook Forum 2014. Arlington, VA. February 21, 2014. John S. Nalivka. Sterling Marketing, Inc.. Barron’s, Aug. 5, 2013. Beta Agonists Fed to Cattle. Item. . School . of ACBS. Food Products and Safety Lab. Factors Contributing To Foodborne Disease Outbreaks. 12% Food from unsafe sources. 63% Improper holding temperature. 28% Poor personnel hygiene. 23% Contaminated equipment . 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. . Carcass Removal and Detectability: Reducing the Uncertainty Surrounding Wildlife-Vehicle. Rodrigo Santos, Sarah Santos and Fernando . Ascensão. August, 2016. What’s the main sources of uncertainty in road kill surveys ?. 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. Nicrophorus. . americanus. ). (Endangered?. Who cares?. The species does have some . interesting aspects. to its natural history. Belongs to a group of insects . collectively known as “carrion” . 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.. Jaelyn Whaley-Quintana, M.S.. SDSU Extension Sheep Field Specialist. Background. Grew up in Northwest Colorado. Suffolk/Hampshire flock. Club lambs. Direct to consumer lamb. Active in 4-H and FFA. State FFA Officer . By:. Dr.. R. K. . Jaiswal. Asstt. . Prof.-cum-Jr. Scientist. Dept. of LPT. Bihar Veterinary College. Bihar Animal Sciences University. Patna-800014 (Bihar). Flow chart for . beef slaughter, cutting and packing.