Legit

• Genetics is the science of heredity and the variation of inherited characteristics.
• Animal breeding is the use of biometry and genetics to improve farm animal production.
• Animal Nutrition is the study of nutrients and how the body uses them.
• Animal Physiology is the study of the physical and chemical processes of an animal or any of the animal's body systems or cells.
• Animal Health is the study of how diseases, parasites, and environmental factors affect productivity and animal welfare.
• Meat science is the science of handling, distributing, and marketing meat and meat products.
• Dairy product science is the science of providing milk and milk products as food.
• Biotechnology is a collective set of tools and applications of living organisms, or parts of organisms, to make or modify products, improve plants or animals, or develop microorganisms for specific uses.
• Abundant global export supplies and market demand pose prospects to the meat industry.
• The world's largest meat importer, China, increased its purchases significantly, as consumer demand for meat continued to rise partly due to the onset of the African swine fever.
• Improvements to grandparent stocks pose prospects to the meat industry.
• Prolonged droughts in some parts of the world pose a constraint to the meat industry.
• Animal welfare compliance poses a constraint to the meat industry.
• The spread of the African Swine Fever (ASF) and associated import restrictions pose a constraint to the meat industry.
• Higher tariffs on imported soybean and increased maize prices pose a constraint to the meat industry.
• Continuing increase of urbanized population with higher incomes and changing food habits pose prospects to the meat industry.
• Increase support from the government for expansion poses prospects to the meat industry.
• The spread of the highly pathogenic avian influenza (HPAI) poses a constraint to the meat industry.
• Global antimicrobial standards pose a constraint to the meat industry.
• Strict environmental regulations pose a constraint to the meat industry.
• Meat originates from the old English word mete, which referred to food in general and is defined as the flesh of animals used as food but often widened to include the musculature, organs such as liver and kidney, brains, and other edible tissues.
• Reasons for being concerned about animal welfare include respect for animals and a sense of fair play, poor welfare can lead to poor product quality, and risk of loss of market share for products which acquire a poor welfare image.
• Poor welfare can lead to inferior meat quality, including abnormal meat color, Pale Soft Exudative (PSE) meat in pork and poultry, Dark Firm Dry (DFD) meat in pork, beef and lamb, poor shelf life, dry meat, heat shortening in beef and poultry, bruising, torn skin and broken bones, and aggravate problems with gaping in meat and boar taint.
• The Five Freedoms that all animals should have, according to the Farm Animal Welfare Council of UK in 1979, are: Freedom from hunger and thirst, freedom from discomfort, freedom from pain, injury or disease, freedom to express normal behaviour, and freedom from fear and distress.
• Animal health is closely associated with animal welfare, and disregard for animal welfare often leads to increased susceptibility of animals to disease and injury and poor quality or contaminated animal-based food products resulting to great economic losses.
• Causes of poor animal welfare include people using improper handling procedure, distraction that cause balking, and genetic predisposition to excitability.
• The Four I's in animal welfare are: Ignorance, Inexperience, Incompetence, and Inconsideration.
• Early hunter-gatherers depended on hunting large animals such as bison and deer as their source of food.
• Two-toned - is a condition where one muscle exhibits two color shades, usually evaluated at the longissimus dorsi muscle
• Shrouding – wrapping of a beef or carabeef carcass with cheesecloth or its equivalent soaked in lukewarm water.
• Ripening, aging, or controlled deterioration – the practice of storing meat at a temperature of 32 – 40 o F to improve tenderness and flavor.
• Water - binding capacity - is the ability of meat to retain water in a firmly bound state.
• Wholesale cut - any pork cut handled in bulk.
• Thawing - defrosting
• Slow freezing - subjecting products to freezing that requires more than 30 minutes to form ice crystals at the center.
• Stunning - the process of making animals unconscious before bleeding.
• Salinometer or salometer - is an instrument used for measuring the saltiness of the solution.
• Stuffing - is the act of lacing sausage mixture into casings.
• Rigor mortis - the stiffening of the muscles after an animal dies, believed to be due to muscle contraction.
• Smoking - is the process of exposing the meat to the action of smoke.