MeatProductionL12

• Market Requirements: it's important to consider both consumer preferences and production needs. It's also essential to determine which market we are supplying - whether it's the ultimate consumer or an intermediate consumer. Balance between these factors is crucial for success.
• What are the categories of quality?

  Quality can be categorized into intrinsic and extrinsic
• What are the intrinsic quality characteristics of beef?

  Taste, tenderness, juiciness, freshness, leanness and healthiness
• What are the extrinsic quality characteristics of beef?


  Brands, labels, production system, and eating quality
• What is the most decisive criterion shaping the quality experience of beef?

  Eating quality
• What are the appearance characteristics of beef?

  Beef meat/fat color, beef texture/firmness, and fatness
• What are the palatability characteristics of beef?

  Tenderness, flavor, and juiciness
• How is tenderness of beef measured?


  Using Warner Bratzler Shear Machine and MRINZ Tenderometer
• How is juiciness of beef measured?

  By water content and salivation (fat content) and using sensory or taste panels, or mechanical or objective measures
• What are some opportunities related to carcass evaluation?

  More accurate evaluation of retail value and consumer preference, online measurements of sale-able meat yield and meat eating quality, sorting of carcasses for greater product consistency, and guarantee of tenderness
• What is an objective measure?

  A measurement in which an instrument or machine or some measuring device is used
• What is a subjective measure?

  Measurement that uses human sense to make a judgment about the level of a measurement
• What are some traits that we could measure with technology?

  Connective tissue, water holding capacity, shear force, sarcomere lengths, fat composition, enzyme levels, rapid genotype, and nutrient value characteristics.
• What are some factors to consider when measuring carcass composition?


  Accuracy of the method, costs, speed of operation, invasiveness, simplicity
• Why is it important to consider the factors when measuring carcass composition?

  To ensure accurate, cost-effective, efficient, non-invasive, and user-friendly measurements
• What is dressing-out percentage (DO%) and how is it calculated?

  Percentage of carcass weight obtained from the live weight of the animal
• How is DO% calculated?

  Divide the carcass weight by the live weight of the animal and then multiplying the result by 100
• What's the DO% formula?

  DO% = Carcass wt / Live wt × 100/1
• What factors can affect DO% values?

  Method of weighing, hot or chilled carcass weights, dressing procedures, gut fills, fatness levels, and subcutaneous fat removal
• How does the method of weighing affect DO% values?

  It can vary based on whether the animal is weighed empty or with contents
• What does SMY stand for?

  Saleable Meat Yield
• How is SMY calculated?

  Total weight of boneless cuts, trimmed to 3 mm fat cover, plus weights trimmed to 10 mm for the remainder, expressed as a percentage of recovered side weight
• What is muscle distribution usually expressed as?

  As weights of individual muscles or muscle groups relative to total muscle
• How does intramuscular fat (marbling) affect subcutaneous fat levels?

  Decreases subcutaneous fat levels
• What is conformation in terms of carcass shape?

  (Muscle + fat) thickness relative to a skeletal dimension
• What is muscularity in terms of carcass shape?

  Muscle thickness relative to a skeletal dimension
• What is fleshiness in terms of carcass shape?

  (Muscle + IM) thickness relative to a skeletal dimension
• What is the purpose of beef carcass classification?

  To sort carcasses into groups that are similar with regard to a characteristic or characteristics that are of commercial importance.
• Why is beef carcass grading important?

  To ensure that carcasses are sorted into groups that meet commercial standards.
• What are the factors involved in the NZ system of beef carcass classification for animal age?

  Bobby calf usually milk fed, generally under 2 wks of age. Heifer female cattle having no more than 6 permanent incisor teeth
• What are the factors involved in the NZ system of beef carcass classification for animal gender?

  Steers, Bulls, HeifersCows - more than 6 permanent incisors
• What is the Silver Fern Farm Eating Quality (EQ) system?

  Criteria-based system that assesses factors such as ultimate pH, marbling, ossification, rib fat depth, meat color, fat color, and eye muscle area in order to determine the eating quality of the beef.
• What are the muscling classes for adult cattle in the NZ System?

  Three muscling carcasses (1, 2, and 3) based on the degree of muscling of the hindquarter. The shape of the hind leg is also subjectively assessed
• What factors are considered in the payment system for livestock?

  Combination of hot carcass weight, fat depth, and muscling class
• How is the payment system for livestock structured?

  Value-based and uses objective measures such as saleable meat yields
• What is a limitation of the current livestock payment system?

  Lacks a focus on consumer preferences and eating quality measures (except for Silver Fern Farms)
• What are the factors used to assess the eating quality of beef in the Silver Fern Farm EQ system?

  Eating quality of beef, including ultimate pH, marbling, ossification, rib fat depth, meat color, fat color, and eye muscle area