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A snapshot of the summary - Quality of animal products
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1 Meat quality
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Global meat consumption:40 kg carcass weight / capita / year
for seafood only 19 kg live weight / capita / year -
Conversion factor from carcass weight to retail weightBeef/veal = 0,7
pig = 0,78
sheep and poultry = 0,88 -
Average meat consumption world wide:Average = 35 kg / capita / year
developed countries = 66,5 kg / capita / year
developing countries = 27,9 kg / capita / year -
Why flexitarianism does not work
- People were already flex, but did not name it
- People will eat more on the days they eat meat
- People were already flex, but did not name it
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Carcass quality indicators:
- Weight and lenght
- dressing % -> weight compared to live weight
- shape type
- meat%
- fat%
- bone%
- Weight and lenght
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Seurop carcass grading in pigs:
- Based on meat%
- S: above 60%
- E: 55-60%
- U, R, O...
- P: below 40% (pigs have a lot of back fat)
- Based on meat%
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Conformation carcass grading in pigs:
- Categories: AA, A, B, C
- AA = excellent --> big hams
- C = bad
- Categories: AA, A, B, C
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Carcass classification in beef/cattle
- carcass weight
- visual carcass grading:
- SEUROP for muscle
- 5 classes for fat covering
- sex and age categories
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Ways to estimate meat percentages
CGM : backfat and muscle dept- for dutch pigs
- image analysis
- pig is pulled on its back over ultrasound transducers
- more accurate, but more expensive
- mainly via ultrasound backfat measures
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1.1 Technological quality of meat
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When is the meat more tough?When muscle filaments are closer together
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