Read the summary and the most important questions on Quality of animal products

• 1 Meat quality

  This is a preview. There are 6 more flashcards available for chapter 1
  Show more cards here

• 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 weight

  Beef/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

• Carcass quality indicators:

  • Weight and lenght
    
  • dressing % -> weight compared to live weight
  • shape type
  • meat%
  • fat%
  • bone%

• 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)

• Conformation carcass grading in pigs:

  • Categories: AA, A, B, C
    
  • AA = excellent --> big hams
  • C = bad

• Carcass classification in beef/cattle

  • carcass weight
  • visual carcass grading:
  • SEUROP for muscle
  • 5 classes for fat covering
  • sex and age categories

• Ways to estimate meat percentages

  CGM: backfat and muscle dept
  

  • for dutch pigs

  AutoFOM: use of ultrasound
  

  • image analysis
  • pig is pulled on its back over ultrasound transducers
  • more accurate, but more expensive

  Information from live animals
  

  • mainly via ultrasound backfat measures

  
   

• 1.1 Technological quality of meat

  This is a preview. There are 1 more flashcards available for chapter 1.1
  Show more cards here

• When is the meat more tough?

  When muscle filaments are closer together