06-01-2025
Lecture 1.1 – case 2b meat
Production, consumption and quality
Consumption
- 80 kg meat per person each year.
- World fish consumption: 20,5 kg per person each year.
- Country consume more meat than in the city, on average.
Meat consumption:
1. Pork
2. Poultry
3. Beef
Production
Aspects:
- Animal Welfare
- Environmental
When animal welfare increases prices of meat increases consume of meat
decreases slightly.
What will happen?
- Lower meat consumption
- More vegetarian and flexitarian consumers
- Artificial meat, vegetable meat, cultured meat
Once the animal is ready for slaughter, it is taken to the abattoir. After stunning,
using:
- a bolt (cattle)
- CO2 (pigs)
- electric shock (pigs, poultry)
the animal is killed by cutting the arteries in the neck or with a cut to the heart.
The slaughtered animal is then divided into carcass and so-called slaughter
waste.
Process of slaughtering animals, in the ‘dirty area’:
1. Arrival, lairage, health inspection live animals
2. Stunning
3. Bleeding (cut the arteries in the neck to bled it out)
4. Treating and cleaning the outside body
- Pigs: removal eyes, ears, hooves, hairs and singeing of the body
- Cattle: removal udder, scrotum, penis, head and hide
- Chickens: feathers plucked
5. Washing the body
, 06-01-2025
Now the ‘clean body’ enters the clean part of the slaughter area.
6. Opening of the body and evisceration (removal of the organs, safely)
7. Washing and cleaning the carcass inside
8. Splitting the carcass
9. Inspection of carcass and organs (parasites)
10.Weighting the carcass
11.Carcass grading and classification
12. Sometimes electrical stimulation of cattle carcasses to improve meat
tenderness
13.Carcass chilling (24 hrs)
Next days the carcass will be divided into cuts, deboned, processed, etc.
Quality
- Carcass quality; refers to aspects of the entire carcass
- Meat quality; refers to quality aspects of the meat in the carcass
- Slaughter quality
Determined by dressing percentage, weight and length.
- Carcass composition
Invasive vs. non invasive
Serup class: strict classes based on the percentage of meat. SEUROP
- Cattle: visual grading of carcass muscularity and classification into 6
SEUROP classes.
- Veal calves: similar to cattle but also meat colour
- Sheep and goats: similar to cattle but also on live weight
- Broilers: usually visual grading of the quality of the batch.
The payment to the farmer, carcass of live weight is always important!
Meat quality depends on muscles! Muscle fibers in special.
Muscle anatomy meat and meat quality
Chemical composition of muscle:
- Water 75%
- Protein 19%
Myofibrillar 11,5%
Sarcoplasmic 5,5%
Connective tissue, organelles 2,0%
- Lipid 2,5%
- Carbohydrates 1,2%
- Misc. soluble non- protein substances 2,3%
Quality of the muscle as basis for further processing:
- Size and shape
- Water- holding capacity drip and cooking
losses
- Connective tissue and fat content
- Ph and glycogen content
- Firmness and muscle fiber characteristics
Lecture 1.1 – case 2b meat
Production, consumption and quality
Consumption
- 80 kg meat per person each year.
- World fish consumption: 20,5 kg per person each year.
- Country consume more meat than in the city, on average.
Meat consumption:
1. Pork
2. Poultry
3. Beef
Production
Aspects:
- Animal Welfare
- Environmental
When animal welfare increases prices of meat increases consume of meat
decreases slightly.
What will happen?
- Lower meat consumption
- More vegetarian and flexitarian consumers
- Artificial meat, vegetable meat, cultured meat
Once the animal is ready for slaughter, it is taken to the abattoir. After stunning,
using:
- a bolt (cattle)
- CO2 (pigs)
- electric shock (pigs, poultry)
the animal is killed by cutting the arteries in the neck or with a cut to the heart.
The slaughtered animal is then divided into carcass and so-called slaughter
waste.
Process of slaughtering animals, in the ‘dirty area’:
1. Arrival, lairage, health inspection live animals
2. Stunning
3. Bleeding (cut the arteries in the neck to bled it out)
4. Treating and cleaning the outside body
- Pigs: removal eyes, ears, hooves, hairs and singeing of the body
- Cattle: removal udder, scrotum, penis, head and hide
- Chickens: feathers plucked
5. Washing the body
, 06-01-2025
Now the ‘clean body’ enters the clean part of the slaughter area.
6. Opening of the body and evisceration (removal of the organs, safely)
7. Washing and cleaning the carcass inside
8. Splitting the carcass
9. Inspection of carcass and organs (parasites)
10.Weighting the carcass
11.Carcass grading and classification
12. Sometimes electrical stimulation of cattle carcasses to improve meat
tenderness
13.Carcass chilling (24 hrs)
Next days the carcass will be divided into cuts, deboned, processed, etc.
Quality
- Carcass quality; refers to aspects of the entire carcass
- Meat quality; refers to quality aspects of the meat in the carcass
- Slaughter quality
Determined by dressing percentage, weight and length.
- Carcass composition
Invasive vs. non invasive
Serup class: strict classes based on the percentage of meat. SEUROP
- Cattle: visual grading of carcass muscularity and classification into 6
SEUROP classes.
- Veal calves: similar to cattle but also meat colour
- Sheep and goats: similar to cattle but also on live weight
- Broilers: usually visual grading of the quality of the batch.
The payment to the farmer, carcass of live weight is always important!
Meat quality depends on muscles! Muscle fibers in special.
Muscle anatomy meat and meat quality
Chemical composition of muscle:
- Water 75%
- Protein 19%
Myofibrillar 11,5%
Sarcoplasmic 5,5%
Connective tissue, organelles 2,0%
- Lipid 2,5%
- Carbohydrates 1,2%
- Misc. soluble non- protein substances 2,3%
Quality of the muscle as basis for further processing:
- Size and shape
- Water- holding capacity drip and cooking
losses
- Connective tissue and fat content
- Ph and glycogen content
- Firmness and muscle fiber characteristics
