Case 2B; Meat - aantekeningen
22 important questions on Case 2B; Meat - aantekeningen
How is cattle slaughtered?
How are pigs slaughtered?
What are the advantages and disadvantages of using CO2 anaesthesia instead of electricity to slaughter pigs?
Disadvantage = the stunning itself takes longer and the pigs initially show strong resistance in the stunning chamber. The animals suffer asphyxiation and pain
- electrical stunning lead to PSE meat more often than CO2 stunning
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How is poultry slaughtered?
- supply, stunning and exsanguinating (leegbloeden), scalding at approx 53 C and plucking, removing the innards and organs, conditioning (cleaning and finishing the carcass), cooling, packing, and storing
Stunning occurs in an automatic water basin, with the birds being dawn hanging from their feet through a water bath in which an electrode has been placed --> best at 150 Volts
What are the structural units of a muscle?
- these are elongated cells containing special organelles for contraction
What can you tell me about muscle fibres?
the muscle fibres are provided with fuel through the blood vessels, and the resultant waste products are removed by the bloodstream.
muscle fibres can be classified by colour intensity.
Muscle fibres can be classified by colour intensity. Which colours do we have
- intermediate coloured fibres
- white coloured fibres
the colours have to do with the presence of myoglobin in the fibre, which in turn has to do with the method that the fibre uses to produce energy
muscles at the front of the animal are a bit whither in colour, and those at the back a bit redder
What can you tell me about red fibres?
What can you tell me about white fibre?
What can you tell me about the connective tissue?
the collagen component may vary widely from muscle to muscle -> the less collagen the more tender the meat is , the more collagen the tougher the meat is
What can you tell me about adipose tissue (vetweefsel)?
adipose tissue is not present everywhere in the carcass to the same extent, but is concentrated in particular locations
developing adipose tissue looks gelatinous and is often reddish in colour as a result of the strong blood circulation
Which 4 types of fat depots can we distinguish?
2. Intermuscular fat -> between the muscle
3. Intramuscular fat -> in the muscle
4. Kidney, pelvic and belly fat
What is the average growth rate?
(w2-w1)/(t2-t1)
What is the relative growth rate?
What can you tell me about the allometric equation?
a = the scale coefficient
b = the growth coefficient
Y1 = the weight of the body component being studied
Y2 = the body weight W
b-value = 1 --> Y1 increases relatively as quickly as Y2 = isometric growth
b-value < 1 --> Y1 is full grown sooner than Y2
b-value > 1 --> Y1 is full grown later than Y2
What is hereditary predisposition?
Growth-rergulating substances can be subdivided into?
2. Growth suppressos
What is the meat consumption in the NL?
- 36,2 kg pork
- 22,1 chicken
- 15,1 cow
At what weight are pig slaughtered + at what age?
At what weight are white veal slaughtered?
At what weight are rose veal slaugthered?
At what weight are meat cows slaughtered + at what age?
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