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1 Caught fish and fish from aquaculture expressed in “live weight equivalents”

Q: What are the main American cuts of beef?

Chuck Rib Brisket Plate Flank Short Loin Tenderloin Top Sirloin Bottom Sirloin Round Shank

Q: What are the main British cuts of beef?

Neck & Clod Chuck & Blade Thick Rib Thin Rib Brisket Shin Fore Rib Sirloin Rump Silverside Topside Leg Flank Thick Flank

Q: What is the part labeled with 'Head'?

Head is located at the front. Used for various cuts.

134 important questions on 1 Caught fish and fish from aquaculture expressed in “live weight equivalents”

How are cattle commonly stunned during slaughter?

Typically using a captive bolt
- Other methods include electric current or CO2

What are the main American cuts of beef?

Chuck
Rib
Brisket
Plate
Flank
Short Loin
Tenderloin
Top Sirloin
Bottom Sirloin
Round
Shank

What cuts are found on the inner side of a pig carcass?

Hind leg
Ham
Loin
Diaphragm
Flare fat
Kidney
Lean (belly) fat
Shoulder
Foreleg
Head with jaw

What follows the stunning process in the slaughtering?

Bleeding by cutting arteries in the neck
- Essential for meat quality

What are the main British cuts of beef?

Neck & Clod
Chuck & Blade
Thick Rib
Thin Rib
Brisket
Shin
Fore Rib
Sirloin
Rump
Silverside
Topside
Leg
Flank
Thick Flank

What are the outer side cuts of a beef carcass?

Hind shank
Round
Thick flank
Rump
Loin
Flank
Sirloin

What treatments are done on the outside body of pigs?

Remove eyes, ears, and hooves
- Singeing of the body

What is the part labeled with "Head"?

Head is located at the front.
Used for various cuts.

What cuts are found on the front quarter of a beef carcass?

Thin rib/rib eye
Thick rib
Lower rib
Neck/chuck
Brisket
Plate
Shoulder with fore shank

Which body parts are removed from cattle during slaughter?

Udder, scrotum, penis, head, hide
- Important for processing

Which part is labeled as "Blade shoulder"?

Blade shoulder is near the front.
Often used for roasts.

What are the inner side cuts of a beef carcass?

Round
Kidney fat with kidney
Fillet (tenderloin)

What happens during the washing step?

The clean body moves to the "clean" area
- Preparing for evisceration

Where is the "Arm shoulder" located?

Arm shoulder is just below the blade.
Commonly used for sausages.

What is the procedure after opening the body?

Evisceration involves careful organ removal
- Essential for meat preparation

What is the "Loin" section?

Loin is located near the back.
Known for chops and roasts.

What are the colours associated with different meats?

Meat colours include:

Beef: dark red
Veal: white to pink
Por

What is done inside the carcass after evisceration?

Washing and cleaning carcass
- Ensures hygiene for meat

What factors affect the colour of meat?

Factors affecting colour include:

Quantity of oxidation
Intramuscular fat content
Degree of exsanguination
pH

How is the carcass processed after washing?

Splitting the carcass into halves
- Standard procedure in processing

What does white veal indicate about its iron content?

White veal is:
- Low in iron

What is involved in the inspection of the carcass?

Check for parasites, diseases, and ulcers
- Ensures meat safety

What does the "Spare rib" section include?

Spare rib is located above the side.
Includes bone-in rib cuts.

What is tenderness in meat?

Refers to softness and toughness
Affected by connective tissue and marbling

What follows the inspection phase?

Weighing the carcass for quality assessment
- Important for pricing

Where is the "Hock" located?

Hock is below the leg.
Used for flavoring dishes.

What influences meat's water holding capacity?

pH decline during slaughter
Results in dripping loss of moisture

What happens to the carcass after weighing?

Grading and classification of carcass
- Determined by quality aspects

What are concerns regarding meat production?

Potential for disease outbreaks
Seen as unethical animal treatment
Environmental harm from production

How is tenderness sometimes improved in cattle carcasses?

Electrical stimulation applied
- Helps enhance meat quality

How is meat consumption expected to change?

Rise in developing countries
Population growth increasing demand

What is the next step after carcass chilling?

Carcass divided into cuts and deboned
- Ready for further processing

How does water-holding capacity affect meat quality?

It influences:

Drip losses
Cooking losses

What type of tools are used for stunning in small-scale slaughterhouses?

Captive tools
- Electric tongs may also be used

What does connective tissue and fat content include?

It includes:

Fat covering
Inter-muscular fat
Intra-muscular fat

What is a characteristic of double muscle cattle?

2-3 times more muscle
Challenges include difficult birthing

Why is pH and glycogen content important in meat?

They affect:

Meat quality
Shelf life

How is the quality of a slaughter animal determined?

Dressing percentage, weight, and length
- Muscularity and composition are also factors

What is a characteristic of desirable firmness in meat?

Undesired characteristics are:

Floppy meat
Muscle fiber characteristics

What is the invasive device used for grading pig carcasses?

Capteur Gras-Maigre (CGM) or Fat-O-Meat'er (FOM) are used.

What causes muscle pH to lower in pigs post mortem?

Anaerobic breakdown of glycogen
Results in lactic acid accumulation
Leads to lower muscle pH

What does the principle of CGM and FOM measure?

They measure backfat thickness and muscle thickness using light reflection.

What defines white muscle fibres?

Suited for rapid movement
Utilize glycogen as fuel

How is meat percentage estimated with CGM and FOM?

Estimated using a regression prediction equation with thickness measures.

What fuel do red muscle fibres primarily use?

Mainly glycerides and glucose
Provides sustained energy

What is the non-invasive device that uses ultrasound for carcass measurement?

AUTOFOM performs cross-sectional scans of the carcass.

What condition is referred to by RN- in post mortem pH?

(Low) Rendement Napole
Genetically high glycogen content in muscles

How does the Vision system estimate meat percentage?

It uses cameras to analyze images from various angles of the carcass.

What is the normal muscle pH range post mortem?

Starts from around 7
Drops between 5.5-6

What are the properties of intermediate muscle fibres?

Have both red and white qualities
Moderate efficiency

What classification system is used for pigs in the Netherlands?

The SEUROP classification is used for pigs around 95 kg carcass weight.

What are the six trading classes based on estimated meat percentage?

Classes range from S (best) to P (worst) based on meat%.

What are the four muscularity type classes for pigs?

Classes are AA, A, B, and C based on muscularity levels.

Why is myoglobin important in muscle fibres?

Determines the color intensity of the fibres
Affects oxygen usage in energy production

How are cattle carcasses graded?

By visual grading of muscle and fat covering into various classes.

What are the consequences of a rapid pH drop in meat?

Results in PSE meat
Leads to dry and non-juicy pieces

What additional grading is done for veal calves?

Meat color is graded into 13 classes along with muscularity.

How does low pH affect meat?

Low pH leads to:

Lower water holding capacity
Lighter meat colour
Impact on meat quality

What factors influence fat growth in animals?

Sex of the animal (females more)
Feed quality and quantity

How is grading for sheep and goats similar to cattle?

Often based on live weight, similar grading methods are used.

What influences the quality of carcasses in the slaughtering process?

The following factors influence carcass quality:

Payment to farmers
Strong EU legislation for grading
Classification of carcasses

What causes muscle cramps and how are they removed?

Lactic acid buildup causes cramps.
Happens when not removed quickly.
Removed during rest.

What is important for a farmer's payment in broiler production?

Carcass or live weight is crucial.
Often visually graded.

What does the slaughtering process affect regarding meat quality?

Meat quality is influenced by:

Technological quality
Water holding capacity
Stress and pH decline

How is cattle carcass muscularity graded?

Uses E, U, R, O, P classes.
S-class (super) may also be used.

What are the properties of white muscle fibers?

Colour: white
Myoglobin content: low
Fibre thickness: thick
Speed of contraction: fast
Contractile activity: phasic
Number of mitochondria: few
Mitochondria size: small
Capillary density: low
Oxidative metabolism: low
Glycolytic metabolism: high
Lipid content: low
Glycogen: a lot

How can stress before slaughter impact meat?

Avoiding stress can lead to improved:

Colour
Drip loss

What is number 1 in the Dutch beef cuts diagram?

- Baklapjes

What methods improve the tenderness of beef post-slaughter?

Tenderness can be enhanced by:

Application of electrical stimulation
Proper chilling/cooling of carcasses

What nutrients does meat provide?

Meat supplies important nutrients such as:

Protein
Minerals (sodium, iron)
Vitamin B

How are body muscles categorized in terms of color?

- Three types:

Red
White
Intermediate

What percent of the carcass weight is actually eaten?

Approximately 46% of carcass weight is consumed.

Which cut is labeled as number 4?

- Entrecôte

What is the average meat consumption per person in the Netherlands in 2016?

The average meat consumption was around 100 grams per day.

What muscle types contribute to better quality meat?

- Red and intermediate muscle are better for quality.

How does the meat consumption in the Netherlands compare to other countries?

It's lower than:

France
Germany
EU average

But higher than:

UK
Belgium

What types of meat are commonly consumed in the Netherlands?

Common types include:

Pork
Poultry (chicken, turkey)
Beef
Veal
Sheep
Goat

How does age and weight affect connective tissue?

- Increases with age and weight, leading to tougher meat.

What was the fish consumption per capita in the Netherlands in 2015?

Fish consumption was about 22.2 kg per capita.

Which muscle is considered tender and serves to correct balance?

- Psoas major is tender and beneath sirloin.

Which cut is noted as number 8?

Klapstuk
Lendebiefstuk

What was the pig meat consumption in 2005?

37.2 kg/year
Per capita in the Netherlands

Where is meat generally tougher?

Muscles on shoulder blade and tendons.
- Neck and forequarters are tougher.

How much poultry was consumed in 2011?

22.1 kg/year
Per capita in the Netherlands

What is the impact of electrical stimulation on beef carcasses?

Stops meat from becoming tough.
Not related to connective tissue.

What was the beef consumption in 2014?

15.5 kg/year
Per capita in the Netherlands

From what stage is muscle tissue established?

- Established from the third central layer of cells.

How did calf (veal) consumption change from 2008 to 2016?

2008: 1.4 kg/year
2016: 1.3 kg/year
Slight decrease

When is muscle buildup significant during development?

- Builds up till the second half of gestation in mammals.

What was the consumption of sheep and goat meat in 2016?

1.3 kg/year
Per capita in the Netherlands

How is the number of muscle fibers determined?

- Fixed at birth.

Which muscles mature latest?

- Connection lions and the last rib mature last.

What is the relationship of muscle groups between fore and hind quarters in species?

There are no species with heavy muscled hind and less forequarters.

Even relationship
Muscle distribution
No heavy hindquarters

Are all animals slaughtered in the Netherlands raised there?

Not all are raised in NL.
Veal is imported for rearing and slaughter.
Piglets exported for fattening and slaughter.

What leads to large differences between breeds and animals?

Genetic selection causes variations in muscle development across breeds and animals.

Heavy muscle draught
Late maturing (e.g., beef Charolais)
Small early maturing (e.g., Jersey dairy)

What percentage of meat in the Netherlands is pork?

- Approximately half

What is the most important muscle growth regulator before puberty?

Growth hormone somatotropin is crucial for muscle growth regulation pre-puberty.

Muscle growth
Regulator
Influences sex hormone

What are the names for cuts at number 17?

Doorrregen lappen
Riblappen
Magere runderlap
Sukadelappen

How has poultry meat consumption changed in the Netherlands?

- Rose from 28% to 35%

How do males differ in muscle growth compared to females?

Males have more muscle and grow larger in forequarters and neck regions.

Increased muscle
Larger size
Forequarter and neck growth

What is the global percentage of pork consumption?

- Approximately 35%

How do muscle fibers increase at low feeding levels during the 0-60 day period?

Less increase in cross-section
Compared to high feeding levels
Differences observed during 0-60 days

What are the main cuts of lamb?

Neck
Shoulder
Rib
Loin
Tenderloin
Sirloin
Leg
Fore shank
Hind shank
Breast

What is the environmental impact of increased animal feed?

More animal feed needed
Consequences for environment and climate

How is adipose tissue growth linked to physiological limitations?

Less linked to physiological limitations
Number of fat cells determined early in life
Fat cells filled with pure fat

What are the primary cuts of chicken?

Neck
Back
Breast
Tenderloin
Wing
Drumette
Wing tip
Leg
Thigh
Drumstick
Tail

How many pigs were slaughtered in the Netherlands in 2017 (in thousands)?

- 15,169

What happens to fat cells as they fill with fat?

Nucleus and cytoplasm scarcely found
Low adiposity = jelly-like
High filling = connective tissue becomes fat

How did the number of broilers slaughtered change from 2005 to 2017 (in thousands)?

- Increased from 401,923 to 604,472

What are the types of fat distinguished in meat production?

Subcutaneous (under skin) = backfat in pigs
Intermuscular (between muscles)
Intramuscular (in muscles)
Kidney
Pelvic
Bell (chickens)

What trend is observed in sheep slaughter from 2005 to 2017 (in thousands)?

- Decrease from 610 to 537

What is the live weight range for beef bulls?

Cross dairy and beef breed
Live weight: 650/700kg
Carcass weight: 375/400kg

What types of animals are sent for fattening and slaughter?

Types of animals include:

Fattening pigs (120kg)
Mature boars and sows
Broilers and laying hens
Bull calves

What is the difference in veal types based on diet?

Two types of veal:

White veal: milk (225kg live, 142 carcass)
Rose veal: milk + concentrate maize silage (350kg live, 185kg carcass)

What happens after stunning during slaughtering?

Steps after stunning include:

Bleeding
Cutting arteries in neck or heart
Division into carcass and offal

Why is blood drainage important immediately after slaughtering?

Blood needs to be drained quickly to avoid:

Bacterial growth
Rapid spoiling

What is the significance of pH decline in meat quality?

pH decline affects meat quality by:

Dropping while temperature is high
Causing protein denaturation

How do different muscle types react to stress?

Muscle sensitivity varies:

White muscles: more sensitive
Red and intermediate are less sensitive

What is rigor mortis?

Energy depletion occurs
Muscles contract and stiffen
Time after bleeding varies:
- Poultry: 1 hour
- Pigs: 3 hours
- Cattle: 6 - 12 hours
Higher temperatures cause poor quality meat

What is required before slaughtering animals?

Prior notice to competent authorities
Authorities present at the abattoir daily
Live animals must be inspected
Only healthy animals for meat

What is assessed during meat inspection?

Carcass and organs evaluated
Ensures cleanliness and lack of contamination
Legal regulations govern:
- Handling process
- Slaughter
- Transport
- Cooling of carcasses

What are the exceptions for prior stunning in cattle slaughter?

Jewish and Islamic rites
Stunning exceptions

What are the last three steps in cattle slaughter?

Weighing carcass
Classification of carcass
Chilling carcass

What is forbidden in the consumption by Jews and Muslims?

Consumption of blood is forbidden.

Occurs in appointed abattoirs
Only for cattle, calves, sheep, and goats

Where does ritual slaughter occur?

It only happens in abattoirs appointed by ministerial decree.

In the Netherlands
For specific animals only

What happens to the animal during ritual slaughter?

The animal is not stunned; throat is cut quickly.

Blood pressure drops quickly
Animal becomes unconscious quickly

Who inspects the animals in Jewish ritual slaughter?

A Shochet inspects the animals (Bedikah).

Needs to be declared pure
Ensures the animal is kosher

How many pigs can a modern slaughter line process per hour?

- Processes 200 – 900 pigs per hour.

What methods are used to stun pigs?

- CO2 or electric current.

Describe the CO2 stunning process.

CO2 room: 80-90% concentration.
8 – 12 pigs at a time.
Unconscious after ~20 seconds.
Remain for 40 seconds to ensure.

What is a consequence of stunning pigs with electricity?

- Causes PSE (pale, soft, exudative) meat.

Describe the dehairing process in slaughtering.

- Removing hair from pigs' bodies.

What is the final step in slaughtering pigs?

- Chilling the carcass.

What is the process called when there is significant bleeding in animals?

Exsanguination is the process of significant bleeding.

Occurs after stunning
Electrical stunning of pigs takes about one minute
Must be motionless for continuation

The question on the page originate from the summary of the following study material:

Biology of Domestic Animals (samenvatting liv)

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