|Livestock :: Meat|
The term meat refers to muscle of warm blooded four legged animals. The chief one being cattle, sheep and pigs. Meat also includes the glands and organs of these animals. Meat products include many of the by-products from animal slaughter such as animal gut used for sausage casings, the fat in the manufacture of lard, gelatin and others.
CLASSES OF MEAT
Veal: It is the meat from cattle slaughtered 3 t o4 weeks after birth.
COMPOSITION AND NUTRITIVE VALUE
Ageing of meat
If the meat is held cold for 1 to 2 days after it has completed rigor mortis, the muscle again becomes soft and pliable with improved flavour and juiciness which is called resolution of rigor. Some changes taken place during this period known as ageing or ripening. Beef is usually the only kind of meat that is commercially aged. Lamb and mutton are occasionally aged. Pork is never aged because of its high fat content. Meats are also graded for quality. The quality, consistency and character of juices or extractives contained in muscle fibre also contribute to the quality of meat.
Tenderness is the most desired characteristic in meat. There are different methods of tenderising meat.
Curing of meat
Curing brings about the modification in meat that affects preservation, unique flavour, red colour and tenderness due to added curing agents. The ingredients used for curing are common salt, sodium nitrate or nitrite, sugar and spices. Nitrite fixes the red colour of myoglobin, develops flavour and inhibits Clostridium botulinum. Spices are added mainly for flavour.
Cuts and grades of meat
Meat carcasses are commonly divided into relatively larger whole sale cuts and these are further divided into smaller retail cuts. Meats are also graded for quality. The quality, consistency and character of juices or extractives contained in muscle fibre also contribute to the quality.
NUTRITIVE VALUE OF ANIMAL FOODS (Click here to download the PDF file)