Review for AAS. Meats Notes: Zoology. Vocabulary. Palatability : how a food appeals to the palate (smell, sight, taste, texture, etc.) Retail Cuts : small cuts of meat customers purchase at grocery stores Antemortem : before death
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Meats Notes: Zoology
~ Any food prepared according to Jewish dietary law
~Are exempt from stunning the animal but must be done
as humanely as possible
~Must be from religiously acceptable animals
~Meats are undesirable if improperly slaughtered, are not
cloven hooved, etc. called non kosher
~Kosher foods have a mark (Circle U)
~Area must be blessed by a rabbi, only the forequarters can
be used because sciatic nerve in hindquarters
Antimortem Effects that can affect meat quality:
***Porcine Stress Syndrome (PSS) is a stress that actually ruins the meat of an animal and causes the meat to be (PSE) pale, soft and excudative (watery)
*** DDF or dry, dark and firm is a stress condition in cattle causing “dark cutters”
Postmortem effects that can affect meat quality:
~heating and cooling is the main one!
Where do steaks and chops come from?
~the loin of the animal