This summary of the course Quality of Animal Products YAS21806 will help you pass this course. You will find everything that is discussed in the lectures. Everything is compactly summarized so that you pass the exam without worries.
PS: If you have time, I recommend watching the lecture with the ...
Lecture: MEAT
Eating meat is a risk of obesity, biodiversity and epidemics
In Europe, we eat on average more animal protein than it is necessary or healthy
(consumption:70-80g/day- necessary: 25g/day)
groups that need meat: pregnant woman, growing children, elderly
A large part of the earth is only suitable for livestock and not suitable for growing crops
Meat consumption Facts and Figures
Increased production (+10%) in 7 years. Most increase in poultry by 24%
Decline in pig meat (because of swine fever in China) will increase again
Global sea food consumption, 19kg/capita/year
Conversion factor from carcass weight to retail weight is: 0.70 for beef; 0.78 for pig meat; 0.88
for sheep and poultry
Largest increase in meat production in Asia
2017: the whole consumption increased over the world, especially Asia and southern Europe
RELIGION
Jews and Muslims (23% of world population) do not eat pigs
Hindus: (15% of world population) do not explicitly eating meat but tend to vegetarian, avoid
eating cow meat
Poultry is not prohibited by any of the religions, that why it has the largest increase
Many more people became flexitarians but the meat consumption per capita slightly increased
There is a relation between meat consumption and income: tends to rise as people get richer
Highest poultry consumption is in Israel
Meat quality is normally defined by the compositional quality and the palatability (tastiness) factors,
such as visual appearance smell, firmness , juiciness , tenderness, and flavor. The nutritional quality of
meat is objective, yet waiting quality as perceived by the consumer is highly subjective.
Meat quality
Quality characteristics (QC) scientifically measurable or objective quality aspects
Quality attributes (QA) quality aspects that are perceived as important by consumers, thus the
subjective type of quality
CARCASS
LOSS in production: from 76.6 kg carcass (cutting and fluid
losses, bones) -> to 45.8 kg (minus purchased *fluid
losses, bones , evaporation) -> lead to 35kg
really eaten (48%)
1
, average carv´cass weight 2012: 93kg probably increased by now
Overview:
1. Carcass quality
Weight and shape, meat% and fat %
Carcass grading/ classification: based on estimated meat % SEUROP
Various methods to estimate meat%
o HGP Hennessy grading probe
o Muscle depth CGM (measured between 3rd and 4th rib from the posterior end and 6cm
from the dorsal midline at the left carcass)
o autoFOM ultrasound: pig pulled over a series of US transducers
whole body scan, meat% of whole carcass
o in live pigs; ultrasound of backfat
Myostatin is the gene responsible for double muscling phenotype
Fatness is scored
CATTLE:
2
, Organisations involved in carcas quality control in slaughter houses:
Veterinarians assess the live animals at arrival in the slaughterhouse for diseases,
injuries, ulcers, etc.
Employees from Kiwa CBS (Central Bureau Slachtveediensten) carry out the SEUROP
classifications by order o the Dutch Ministry of Economic Affairs.
Kiwa KDS assess carcasses veterinary for various kinds of food safety aspects under
supervision of veterinarians
CKC (commission of NVWA) is responsible for correctness of classifications -> training,
parallel classifications
2. Technological quality
1. Size and shape of muscle
2. Ph and glycogen content: development of the pH after the animal
is being killed, ph decreases due to the fact that carbohydrates will
be formed in lactic acid and lower muscle pH.
3. Water-holding capacity
4. Drip and cooking loss
5. Connective tissue and fat content
6. Firmness and muscle content
PSE (pale, soft, exudative): stress shortly or right before
slaughter
Stress hormones goes up; temperature goes up
and metabolism goes up
Fast break down of glycogen, fast and low pH
3
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