Found inside – Page 6are palatable, wholesome, and usable in many ways has long been known. ... and lamb are the most wholesome of meats and should be in more general use. Found inside – Page 10Moving waste away from areas of slaughter and meat processing will keep ... This is why all parts of the facility should be cleaned after each day's work. Found inside – Page 5After selection of the slaughter site, clean up the area to ensure that leaves ... to complete the slaughter operation, care should be taken to avoid long ... Found inside – Page 99Commercial Production: Includes slaughter and meat production in ... is the carcass weight after slaughter including beef, veal, pork, and lamb and mutton. Found inside – Page 256The Locker and the Home Meat Supply By D. E. BRADY Animal Industry Department , N. C. Agricultural Experiment ... in this state due to spoilage the meat is used in the recommended badly bruised will not keep satisfacresulting from improper ... a calf After the meat is chilled beef ing meat from the time of slaughter or yearling he might grow out , since should be aged ... Now he finds with the use of his immediately after being thoroughly The time is not very far off when the frozen food ... Found inside – Page 99Commercial Production: Includes slaughter and meat production in ... is the carcass weight after slaughter including beef, veal, pork, and lamb and mutton. Found inside – Page 120Specimen Hog 1 2 3 4 5 6 7 Blood before slaughter .. _ + - Blood after slaughter .. Tibia marrow before slaughter . + - - — Tibia marrow after slaughter .. + + + + + Spongy bone in tibia before slaughter . t . - - — - + - Spongy bone in tibia after ... Found inside – Page 6The keeping quality of meat is enhanced by clean handling and by prompt , efficient cooling . ... Diseased animals may bleed poorly , and the meat thus produced , besides being of questionable quality , usually will not keep well . ... Chilling Quickly and thoroughly chill all carcasses as soon as possible after slaughter , to insure keeping quality and to enable ... to a more safe 40 ° F. Should the weather turn warm after farm slaughter , move the meat to refrigerated rooms for chilling ... Found inside – Page 1Canning meat makes it possible for the farm family to have a greater variety of meats through the year . Canning some ... No part of the animal need be wasted or eaten just to keep it from spoiling . ... All meat that is to be canned should be clean and in perfect condition . Heating ... is necessary to chill the carcass after slaughtering before starting to can it , unless it is possible to can it at once . All meat ... Found inside – Page 6... to beef carcasses or sides ( electrical stimulation or ES ) shortly after slaughtering has received considerable attention in meat technology . The increased tendency to cool carcasses as soon as possible after slaughter and eventually , after ... Found inside – Page 81 : 3 Influence of halothane genotype on pre - slaughter treatinents meat quality in pigs subjected to various Very fast ... Very fast pH - fall after slaughter was particularly associated with the nn - genotype , but Nn - and to a lesser extent NN ... For the last two years of the experiment stunning at abattoir B alternated between electrical stunning on the floor and CO2 - stunning in the compact equipment . ... As far as possible litters were divided equally during this phase of the experiment . Found inside – Page 186meat , and it is far more important that an animal be in good health than that it be extremely fat . ... The desired " marbling , " or admixture of fat and lean , is never of the best in scrub or native stock , nor do the " gaudy ” fellows of the show ring , with rolls of fat on their ribs , furnish the ... Hogs may be used at any age after six weeks , but the most profitable age at which to slaughter is eight to twelve months . Found inside – Page 69Deboned beef has become the norm, with bone removed from the meat soon after slaughter, producing 'primal cuts' (Oliphant 1997). Butchering has influenced ... Found inside – Page 132The meat of entire male pigs slaughtered at five months or more contains a characteristic ' bolar taint ' which many ... is so , and this should not be regarded as affecting the eating quality of the meat . ... PSE meat involves a change in the characteristics of the muscle proteins after slaughter in which they lose their water ... Found inside – Page 181When any animal known to be suffering from a communicable disease is slaughtered the proprietor of the abattoir shall ... At every abattoir for which an inspector is appointed( 1 ) he shall as soon as practicable after slaughtering examine the ... Found inside – Page 4125If the meat after slaughtering is destined to be processed , aging should be achieved as rapidly as possible . ... This method of working is only economically acceptable if it is important to keep fresh meat as long as possible ; this would be the ... Found inside – Page 99Commercial Production: Includes slaughter and meat production in ... is the carcass weight after slaughter including beef, veal, pork, and lamb and mutton. Found inside – Page 8If one stole an ox or sheep and then slaughtered it to use the meat for therapeutic purposes , 21 Da 1x - or ; – ; 17799 - or ... Accordingly , in the last is nevertheless as the Mishnah will soon conclude liable to the two cases of the Mishnah where the thief slaughtered a tereifah or an fourfold or fivefold payment . ... Should Rashi ) . the son slaughter or sell the animal after his father's death , however , the 26. Found inside – Page 36GAO should clarify this statement with the following information . HMSA requires continuous inspection of humane handling at every livestock slaughter plant ... Found inside – Page 98We also feel that the objectives of the Federal Meat Inspection Act will ... for health before slaughter and every Carcass after slaughter which goes ... Found inside – Page 14It has not been yet ascertained how long this meat will keep , in different ... many days after all the meat killed at the same time in the usual mode ... Found inside – Page 310Meat , Milk and Eggs The production of meat is handled by over 300 slaughterhouses which have minimal refrigeration capacity . Thus , meat must be consumed soon after slaughter . Because of the scarcity of refrigeration , the cattle are ... Found inside – Page 98We also feel that the objectives of the Federal Meat Inspection Act will not be ... for health before slaughter and every carcass after slaughter which goes ... Found inside – Page 4753 But that is not so , for did not Rabbah and R. Joseph both say : If he ate raw meat or drank undiluted wine , he does not ... immediately after slaughter , it has the taste of fresh meat for the first two days . covered liquid : ' and how long is this ... Found inside – Page 119It is customary to rest , feed and water animals arriving at abattoirs after long journeys . It would prove tragic if these ... Large concentrations of animals of different species awaiting slaughter should be avoided . In this respect the recent ... Found inside – Page 18Bruised meat or meat that has become dirty in dressing or hauling does not keep well and should be trimmed off . Complete slaughtering directions may be ... Found inside – Page 3The care should be taken to preclude following slaughter equipment is long exposure to high tempera- recommended : tures . During cold weather of less 1. Found inside – Page 99Commercial Production: Includes slaughter and meat production in ... is the carcass weight after slaughter including beef, veal, pork, and lamb and mutton. Found inside – Page 440Rope, buckets, a thermometer to measure the temperature of water, a meat thermometer, a stunning instrument, cleaver, meat saw, hand hooks, ... You also may want to have access to a meat grinder. ... But here are a few things to keep in mind when preparing small-game animals for food: • Clean small-game animals thoroughly and ... It turns rancid very quickly and should never be preserved or used for cooking. ... This is essential if you plan to eat the meat fairly soon after slaughter. Found inside – Page 3General Tips for Quality Canned Meat • Use only good quality poultry , red meat , and game for canning . • Chill meat soon after slaughter to 40 ° F or lower to keep it from spoiling . Keep all work areas sanitary and meat clean . • If you are not ... Found inside – Page 62Dark - cutting causes Research has shown that dark cutting and high pH meat is a result of poor nutrition or high levels of stress in the animal before slaughter . The muscles in a live animal have a pH of about 7.1 ( neutral ) . After slaughter the ... Found inside – Page 1146But , I believe that the lessons learned from recent history under the OPA of ... Some packers weight their beef immediately after slaughter , and of course ... Found inside – Page 20Eiweiß Eimai COCO Kon Figure 4 Changes of meat hydration after slaughtering are of great practical importance . You all know that the meat immediately ... Why does ATP produce a high water holding capacity ? We suppose that ATP has an ... Found inside – Page 20In a few plants women were putting on long shrouds to cover the carcass while in the ... after slaughtering , as most of the product deteriorates rapidly . Found inside – Page 34A supply of meat for a single meal is desired , rather than large cut to last several days . Frying cuts are easier to handle and are more ... Meat in general should not be eaten too soon after slaughtering . The aging process can advantageously ... Found inside – Page 31by giving careful attention to the selection , butchering , packaging , HOW TO FREEZE MEATS AND POULTRY PRODUCTS Freezing is an excellent means of keeping meats , poultry ... Freezing does not improve the quality of meat . ... Chill the carcass immediately after slaughtering and keep cool until ready to freeze . Found inside – Page 141Finally , keep yourself clean by avoiding as much as possible being splattered by animal urine and faeces , as well as by wearing ... To protect yourself , metal - mesh thumb guards and palm guards should be worn and the knives used should be fitted with hand guards . ... If this happens , wash the splashed part thoroughly and as soon as possible . ... Also be aware of the fact that , during the first 24 hours after slaughter , temperatures of 12–15 ° C can be useful to provide good meat . Found insideThe beef animal will be heavily muscled over the areas of the important cuts , while the dairy animal shows lack of ... The dairy animal has a greater percentage of offal than the beef type animal , and consequently gives a lower dressing percentage than does the beef animal . ... If the bleeding after slaughter is insufficient , the meat will have a spotted appearance due to the highly coloured ... An excited animal will give a meat that will turn dark in colour and which will not keep . Found inside – Page 272The holding of meat for 48 hours after slaughter , known as aging , has a tenderizing effect . Aging is usually done at 0 to ... For this reason , all meats should be aged until rigor passes before being cooked or frozen . The improvement in flavor ... Found inside – Page 2Slaughtering should always be done in the early morning while the temperature is cool , or , if this is inconvenient , late in the afternoon . If the carcass can be quickly cooled off immediately after slaughter the meat will keep much longer . Found inside – Page 107changing anything affecting the wholesomeness of meat products because I do not ... to the meat after slaughter , the test in your bill is : Where does the ... Found inside – Page 99Commercial Production: Includes slaughter and meat production in ... carcass weight after slaughter including beef, veal, pork, and lamb and mutton. Found inside – Page 47In New Zealand , because of the rather unique situation of freezing the majority of our meat before export , electrical stimulation plays an extremely important role in preventing cold shortening . Meat chilled rapidly soon after slaughter will cold ... Found inside – Page 53BRISMETA CUT ROUND LEQ and holding the body stiffly erect Meat after slaughter under . so it resembles a twig . ... Pork the basis of muscle or lean meat ; to the meat , and this is the time collagen , in the tendons and con when meat should ... Found inside – Page 66Because of the fact that meat must be consumed so soon after slaughter, it must move to the trade as fast as possible. ... "This makes beef in this condition more or less difficult to cut, and it does not present as smooth a surface as beef that has ... Found inside – Page 99Commercial Production: Includes slaughter and meat production in ... is the carcass weight after slaughter including beef, veal, pork, and lamb and mutton. Found inside – Page 254The feeding of the animals should cease eight hours before the time fixed for slaughter, so as to prevent the ... and pigs, shortly after slaughter), it is always a sign that the meat of the animal will not keep well and that it is not suitable for the ... Found inside – Page 32An Open Day in the Meat Research Department at Dunsinea was designed to b. consumers get the best value ... To prevent this, cattle should be loaded carefully, transported comfortably, not carried on very long journeys and held in ... Meat should be aged for 5 to days and left outside the chill for 2 hours after slaughter. Of the animal need be wasted or eaten just to keep it from spoiling the most wholesome of meats should. Concentrations of animals of different species awaiting slaughter should be in more general use slaughtering destined! Need be wasted or eaten just to keep it from spoiling of different awaiting. 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