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AGR 376-Meat Processing Technology Beef Slaughter Beef Slaughter Procedures and Carcass Procedures and Carcass Identification Identification

AGR 376-Meat Processing Technology

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AGR 376-Meat Processing Technology. Beef Slaughter Procedures and Carcass Identification. Captive Bolt Stun Gun. Stun site. Stun site. Sticking. 3-3.5% of live wt. is lost as blood. Sticking severs Jugular Vein and Carotid Artery. Removal of head between the Atlas and Axis - PowerPoint PPT Presentation

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Page 1: AGR 376-Meat Processing Technology

AGR 376-Meat Processing Technology

Beef SlaughterBeef SlaughterProcedures and Carcass IdentificationProcedures and Carcass Identification

Page 2: AGR 376-Meat Processing Technology

Captive Bolt Stun Gun

Page 3: AGR 376-Meat Processing Technology

Stun site

Page 4: AGR 376-Meat Processing Technology

Stun site

Page 5: AGR 376-Meat Processing Technology

Sticking

Page 6: AGR 376-Meat Processing Technology

Sticking seversJugular Vein

andCarotid Artery

3-3.5% of live wt.is lost as

blood

Page 7: AGR 376-Meat Processing Technology

Removal of headbetween the

Atlas and AxisVertebrae

Page 8: AGR 376-Meat Processing Technology

Atlas joint

Page 9: AGR 376-Meat Processing Technology

Fore shank-removed between

carpals and metacarpals

Hind shank-removed between

tarsal and metatarsals

Page 10: AGR 376-Meat Processing Technology

Cattle arelaid in a cradle forskinning

Page 11: AGR 376-Meat Processing Technology

Weasand Rod-used to separate

the weasand fromthe Trachea

Page 12: AGR 376-Meat Processing Technology

Rodding the weasand

Page 13: AGR 376-Meat Processing Technology

Weasand:(esophagus)

is striated muscle

Trachea-notice the

cartilage rings

Page 14: AGR 376-Meat Processing Technology

Weasand:is tied off to

prevent rumen contentsfrom contaminating

the carcass

Page 15: AGR 376-Meat Processing Technology

Sweet Bread:(Thymus Gland)

located around thetrachea and esophagus

in the throat area

Page 16: AGR 376-Meat Processing Technology

Bung

Bunging:separates the rectum

and colon fromthe pelvic cavity

Page 17: AGR 376-Meat Processing Technology

Evisceration

Page 18: AGR 376-Meat Processing Technology

Removing viscera

Page 19: AGR 376-Meat Processing Technology
Page 20: AGR 376-Meat Processing Technology

Trachea

Lungs

Heart

Pluck

Page 21: AGR 376-Meat Processing Technology

Lungs

Page 22: AGR 376-Meat Processing Technology

Heart

Page 23: AGR 376-Meat Processing Technology

Trachea

Page 24: AGR 376-Meat Processing Technology

Splitting the carcassdown the

vertebral columnallows for more

rapid chilling andeasier handling

Page 25: AGR 376-Meat Processing Technology
Page 26: AGR 376-Meat Processing Technology

Can you identifythe four

vertebral regions?

Page 27: AGR 376-Meat Processing Technology

The fourvertebral regions

Cervical

Thoracic

Lumbar

Sacral

Page 28: AGR 376-Meat Processing Technology

Washing the carcassto remove

contamination

Page 29: AGR 376-Meat Processing Technology

Pizzle Eye:Attachment site of penis

Page 30: AGR 376-Meat Processing Technology

Gracilis Muscles

Heifer:Bean-shaped

Steer:Diamond-shaped

Page 31: AGR 376-Meat Processing Technology

Cod Fat is lobular…“looks like grapes”

Page 32: AGR 376-Meat Processing Technology

Udder fat issmooth

Page 33: AGR 376-Meat Processing Technology

Cod Fat vs. Udder Fat

Cod Udder

Page 34: AGR 376-Meat Processing Technology

Can you identifythe sex of

this carcass?

Page 35: AGR 376-Meat Processing Technology

Gracilis muscle

Aitch bone

Udder FatHeifer Carcass

-Bean-shaped Gracilis muscle-Flat aitch bone

-Udder fat

Page 36: AGR 376-Meat Processing Technology

Can you identifythe sex of

this carcass?

Page 37: AGR 376-Meat Processing Technology

Pizzle Eye

Diamond shapedGracilis muscle

Curved AitchBone

Lobular Cod Fat

Steer Carcass-Diamond-shaped Gracilis muscle

-Pizzle Eye-Cod Fat