Factors In Determining Kinds Of Meat

Meat is a good source of protein which is important in building and repairing body tissues. It is needed for our growth and development. Meat is considered as a complete source of proteins and it provides the body with the nine essential amino acids.

The quality of the meat if affected by the pre-slaughter handling of the animals and the post-slaughter handling of the meat. The animals experience physical and psychological stress that produces biochemical changes in the muscles which could adversely affect the quality of the meat. The meat grain is one of the qualities that is affected which is determined by the physical size of the bundles of muscle. The meat grain is different in the same kind of animal and when compared to muscles of other animals. When the animal uses a muscle group more frequently, the myofibrils increase in number which results to a thicker bundle of muscles and a stronger network of proteins. Muscles of aging and work animals will have a more coarse and grainy meat.

The classes of grading and segregation of meat are based on the expected yield of saleable meat and the expected eating quality. Examples of the bases for the expected eating quality are appearance, juiciness, flavours, and tenderness. Meat grading systems differ significantly all over the world in contrast to meat inspections procedures. Different countries have varying standards in meat quality which is why the meat grading systems differ throughout the world.

These are the common characteristics that is used to assess the quality and grades of the meat that is used as a basis around the world:

The different grades that are given in order of merit from the most preferred or least preferred is known as the conformation of the carcass. This is assumed that the buyers of carcasses have the same preferences and needs when it comes to carcass characteristics. Each carcass is allocated a class code when it comes to carcass classification. This code does not imply that the carcess is more or less superior to another carcass. The buyer will select a carcass according to his own preferences and needs within the class.

Marbling score and texture is a measure of the density of fat distributed in the rib-eye section. A texture pattern is also known as the marbling of the meat. In this grading, the gray level co-occurrence matrix as a texture feature is utilized and a standard texture feature vectors are made for each grade is made. This system is known to be effective in evaluating the marbling of the meat.

There is also a meat that is called DFD meat or dark, firm, and dry meat that is a result of a pH that higher than normal due to the extreme stress or exercise that the animals have undergone before slaughtering.