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Summary Quality of animal products

Course
- Quality of animal products
- Kwakkel
- 2021 - 2022
- Wageningen University (Wageningen University, Wageningen)
- Animal Sciences
192 Flashcards & Notes
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A snapshot of the summary - Quality of animal products

  • 1 Meat quality

  • 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

  • When is the meat more tough?
    When muscle filaments are closer together
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