BIO 111 Lecture Notes - Lecture 25: Freezer Burn, Meat Packing Industry, Clostridium Botulinum
24 Dec 2020
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Document Summary
Usda-fsis inspects wholesomeness of meat from domestic sources. Carcass at various stages of handling. Usda symbol - circular symbol affixed to inspection certificate and run along carcass over finish fat. Describes procedures at steps in meat handling. Yield grade- amount of edible tissue left in a cut of meat after heat application. Top three usda quality grades for beef: Very tender, juicy, flavorful; greatest degree of marbling; most expensive; sold to finer restaurants and some meat stores. Tender, juicy, good flavor; less marbling than prime; frequently found in retail stores. Fairly tender, not as juicy and flavorful as prime and. Meat processing - all meats changed from original fresh state to another form, resulting in different characteristics. Meat is rubbed or injected with salt, sugar, spices, etc. Smoke house meat is hung in a room with a smokey flame. Treated with sodium nitrite to prevent clostridium botulinum. Lower fat content distributed in muscles, less myoglobin.
