What Is a Young Female Horse Called Beef Cattle Meat Cuts

Meat Science and Diet

Meat Colour

The postal service mortem colour development of meat varies greatly from i species to another, with variations in fresh beef being very prominent. Beef shows a range of color from outset being cut to the terminate of its shelf life (about three days).

Typical meat colour for different species is shown in Table 3.

Tabular array three Typical color of meat from different species

Species	Colour
Beefiness	Bright cherry red
Fish	Pure white to grey-white or pink to dark ruby-red
Horse	Dark cerise
Lamb and mutton	Lite red to brick reddish
Pork	Greyish pink
Poultry	Gray-white to dull ruby-red
Veal	Dark-brown pink

Meat colour is significant to consumer acceptance of products. The bright cherry colour of good quality beefiness, sockeye salmon, and young lamb are naturally appealing, whereas the paler colours of veal and other fish species are less appealing to many (although more sought after past some indigenous groups). Dark meats such every bit horse are more popular in Quebec and European countries. Mutton (sheep over 12 months of age with darker flesh) appeals to an fifty-fifty smaller range of customers.

Factors Affecting Colour

Use of Muscles

Poultry provides a adept opportunity to see and acquire most the differences in meat colour. Meat cutters and cooks may often be asked why different parts of a craven have and other parts accept , or why duck or game birds have mostly dark meat.

The colour of the meat is determined by how the muscle is used. Upland game birds, such equally and grouse, that wing but for brusk bursts take white breast meat. In dissimilarity, ducks and geese and most other game birds that fly long distances have exclusively dark meat. In domestic poultry (chickens and turkeys), there is a difference between breasts (white meat) and thighs and drumsticks (dark meat).

Annotation: Craven thighs, even when fully cooked, may take a reddish tinge and claret seepage from the thigh bone. This is normal; however, inexperienced customers may translate this as a sign of not beingness cooked properly.

Proteins

Meat color is associated with two proteins: (in the muscle) and (in the blood). When animals are no longer alive and air comes in contact with the meat, myoglobin reacts with oxygen in an effort to achieve a state of equilibrium, at which point no further changes occur. As this process happens, the meat colour goes through iii stages and three colours that are easy to see, specially on freshly cut beefiness meats.

1. Purplish red (myoglobin): occurs immediately later on a is sliced.
2. Blood-red red (oxymyoglobin): occurs several minutes after cutting and after exposure to oxygen.
3. Brown (metmyoglobin): occurs when the iron in the myoglobin is oxidized, which usually takes well-nigh three days after cutting. (You may see steaks with this colour in the discount bin at a supermarket. The brown colour doesn't hateful there is anything wrong with the product; in fact, purchasing meat at this stage is a great way to stock up on cheaper steaks for the freezer.)

Oxygen

Oxygen plays two important roles, which affect the colour in opposite ways. As soon as meat is cut, oxygen reacts with the myoglobin and creates the brilliant ruddy color associated with oxymyoglobin. This will continue to develop until the iron in the myoglobin oxidizes to the point of the stage.

Oxidation tin also occur when iron in the meat binds with oxygen in the musculus. This tin oft occur during the processing of round steak from the hip primal and can be identified by the rainbow-similar colours that appear from the reflection of light off the meat surface. The condition will remain later the product is cooked and tin often be seen on sliced roast beefiness used in sandwich making. This status does non alter the quality of the meat; however, it is generally less attractive to consumers.

Historic period

The stake muscles of veal carcasses signal an immature animal, which has a lower myoglobin count than those of more mature animals. Young cattle are fed primarily milk products to keep their flesh calorie-free in colour. Withal once a dogie is weaned and begins to eat grass, its flesh begins to darken. Intact males such as breeding bulls have musculus that contains more myoglobin than females (heifers) or steers (castrated males) at a comparable age.

Generally, beef and lamb have more myoglobin in their muscles than pork, veal, fish, and poultry. Game animals have muscles that are darker than those of domestic animals, in part due to the higher level of physical activity, and therefore they also take college myoglobin.

Preventing Discolouration

Maintaining the temperature of fresh meat most the freezing signal (0°C/32°F) helps maintain the bright red colour () of beef meats for much longer and prevents discolouration.

Meat should exist allowed to blossom completely (the bloom ordinarily reaches its peak nearly three or four days afterwards cutting) or be wrapped on a meat tray with a wrapping film equally in supermarket meat displays. If portioned steaks are to be vacuum packed, doing and so immediately after cut (but before the bloom has started) will let the steaks to bloom naturally when removed from the vacuum packaging.

Sure phases of meat processing tin as well trigger discolouration. Oxidation browning (metmyoglobin) can develop more rapidly than normal if something occurs to restrict the catamenia of oxygen once the bloom has started simply has not been allowed to run its total grade. The two most common examples are:

• Cut meat surfaces stay in contact too long with flat surfaces such every bit cutting tables, cutting boards, or trays.
• Meat is wrapped in paper (which means there is no further exposure to air and therefore no oxygen, which speeds up the browning result).

The browning effect will occur naturally once the meat is exposed to oxygen.

There are two other types of discolouration that normally occur with beef and squealer meat. Although the cause of both types occurs before death (), the bodily change does not evidence up until afterwards death (post mortem). The discolouration is a result of chemical reactions in the animal'south body due to stresses, known as .

PSS can result in two unlike types of discolouration: PSE and DFD.

(pale, soft, and exudative) occurs mainly in pigs (and in some cases has been found to exist genetic). PSE is brought about by a sudden increase of lactic acid due to the depletion of glycogen before slaughter, which in plow causes a rapid refuse in the pH post slaughter. The visible signs of PSE tin be detected past the trained eye in the pork loin primal, where the mankind appears much paler than normal. The muscle meat is softer and may be very sloppy and moisture to the bear upon and leaking meat juices, a event of a high proportion of free water in the tissues.

Although production with PSE is safe to swallow, its shelf life is limited and it may get tougher sooner if overcooked. Products with PSE accept limited use as fresh products but are used to industry cooked products such as formed ham and certain sausage varieties with a recommended limit of ten% (i.e., i role PSE to nine parts of regular meat), due to the high water content.

(dark, firm, and dry) occurs mainly in beef carcasses but sometimes in lamb and turkey. In the meat industry, these carcasses are referred to as . Dissimilar PSE meat, DFD meat shows fiddling or no drop in the pH after slaughter. Instead, at that place may exist an increase of stress hormones, such as , released into the bloodstream. Consequently, (muscle sugar) is depleted before slaughter due to stresses. This decreases the lactic acrid, which in turn affects the pH, causing it to not drop fast enough after slaughter. Therefore, the muscle meat, typically in the hip area of the carcass, may go very dry and dark.

Even subsequently the carcass is aged and the meat has been processed and displayed, the dark advent remains and bloom will not occur. In addition, the meat may too feel mucilaginous to the touch, which limits shelf life. DFD meat is more often than not considered unattractive to the consumer; notwithstanding, the meat remains edible and is still suitable for use in cooked products and sausage emulsions merely should exist limited to ten% (one office DFD to nine parts of regular meat).

Listed below are some causes of DFD that should exist avoided:

• Transferring animals to strange surroundings (kill plant) and property them for too long
• Treating animals roughly prior to and during send (due east.g., using cattle prods)
• Overcrowding cattle during shipping
• Mixing cattle with other animals they are non used to
• Preventing animals from having sufficient residual at the slaughterhouse prior to harvesting
• Dehydrating animals (not giving them enough water) prior to slaughter
• Causing over-excitement, pain, hunger, excessive racket, smell of blood
• Exposing animals to temperature extremes during transportation
• Shipping stress-susceptible animals, such as intact males (bulls), during astringent weather

Note: DFD tin can occur anywhere between 12 and 48 hours prior to an animal'south slaughter.

Imperfections and Abnormalities in Meat

Even though meats arriving at their final destination (indicate of sale) have unremarkably been approved and inspected, the product still requires farther checks prior to sale and eating in case abnormal meat inconsistencies were missed in the inspection process. Some of these are caused by injuries or disease that occurred while the beast was alive, while others are naturally occurring parts of the animal'due south body (glands in particular) that are removed prior to or during the cutting procedure.

Some examples are given here.

• and : infected or not-infected tumours from onetime injuries that are imbedded in muscles and sometimes close to bones (Effigy nine).

Figure nine. Cyst in beef brusk loin.

• : unremarkably from more than recent injuries and also institute imbedded in muscles or between muscle seams or on or near bone joints.
• : scar tissue, commonly from very one-time injuries, with the appearance of white fatty seams or sparse strands tightly bound together, making the muscle tough and unsightly.
• and : lymph nodes are glands in the throat and back of the tongue that give a good indication of the general health of the animate being; these are inspected on the animal carcass at the harvesting plant prior to being sold, but internal or intermuscular glands are not examined unless further inspection is recommended past a veterinarian. Consequently, three major glands are removed from beef, pork, and lamb during processing to ensure the public practise not see them. They are the , located in the neck and blade sub-primals below the junction of the fifth cervical vertebra (Effigy 10); the , located at 90 degrees to the round os on the hip on the outside of the sirloin tip imbedded in the cod fatty pocket (Effigy 11); and the , located in the outside round sub-key in the hip cardinal between the middle of the circular and the outside circular flat under the heel of round, imbedded in a fat pocket (Effigy 12).

Effigy 10. Prescapular gland.

Figure eleven. Prefemoral gland.

Effigy 12. Popliteal gland.

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Source: https://opentextbc.ca/meatcutting/chapter/meat-colour/

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