Meat is one of the most important components of our food. It is believed that it contains the necessary amount of nutrients, without which our life is simply unthinkable. But is meat such a healthy product? What is meat anyway? Let's try to figure this out.
Is meat healthy?
Meat that is consumed by humans contains at least 14% protein, but this product is not a record holder for this parameter. For example, cheese consists of 30% protein, and low-fat cottage cheese - 18%. But what does meat contain, what protein is it based on?
It is believed that the protein found in meat is the most nutritious, but in fact this is not entirely true. Proteins are made up of amino acids, which control the breakdown of food in the body. The composition of amino acids in meat, if you look at the table of proteins, is no different from the composition of amino acids in plant foods. This is why animal proteins are no better than plant proteins.
The degree of digestibility of proteins of plant and animal origin differs, and here, too, plant proteins are superior to animal proteins in their functions.
Also, among the substances meat contains, fats can also be noted. They make up a much larger portion than proteins. Fats consist of fatty acids, which are significantly inferior in nutritional value to vegetable fats, since they are saturated. They negatively affect the condition of the liver, heart and other vital organs. Also, such fats lead to the development of diseases such as atherosclerosis. Meat fats are digested much worse than vegetable fats.
Fatty acids, which can also be found in any meat, oddly enough, strengthen blood vessels and have a positive effect on all possible metabolic processes in the human body.
Meat composition
Now let's look at the chemical composition of meat. Meat products contain elements such as phosphorus and iron. If you compare the amount of iron in meat and plant elements, you will notice that there are 2.8 mg of iron in meat, 12.4 mg in beans, 16 mg in seaweed, and 8 mg in buckwheat. Thus, it turns out that in terms of iron content, many vegetables and plants are several times healthier than meat. The same situation is observed with phosphorus.
Now let's see what vitamins are contained in meat. Plants are the basis of vitamins in food, but meat contains very little of them. Meat contains mainly B vitamins. In 100 grams of product you can find B1 - 0.10-0.93 mg, B2 - 0.15-0.25 mg, B4) - 80-113 mg, B6 - 0.3- 0.61 mg. In addition, meat contains nicotinamide - 2.7-6.21 mg/100 g. Unfortunately, meat completely lacks vitamin C, which is very necessary for maintaining the body’s immunity, as well as vitamin A.
Meat in general represents the skeletal muscles of an animal, which also includes connective tissue with adipose tissue. In addition, by-products such as brains, heart, liver, etc. are sometimes called meat. Meat is used as a food product.
Meat is divided into animal meat and fish meat. Despite the similarity in name, they are radically different from each other in terms of the amount of vitamins and nutrients.
Thus, this is how you can answer the question of what kind of meat there is. Eating meat is desirable, but not necessary, since there are a huge number of meat substitute products, the usefulness of which is much higher than meat. These are the foods vegetarians use to avoid killing animals.
Meat is the muscle tissue of animals, which may have inclusions of bone, connective or fatty tissue. Meat is obtained from the slaughter of domestic or wild animals, after which it is processed and consumed.
Meat considered an essential food product. Historically, since ancient times, people have adapted to eating meat, which is why even now most people prefer meat dishes. To this day, debates about the dangers and benefits of meat for the human body do not subside, but no one has yet made an unambiguous conclusion. However, it is scientifically substantiated that meat contains a number of essential vital amino acids (methionine, tryptophan, leucine, lysine, valine, isoleucine and threonine), minerals and trace elements, and no product can replace meat protein. The proteins contained in meat are very close in structure to the tissue filling of the human body, which is why meat proteins are quite well absorbed by the body and stimulate metabolism. Meat is the main source of heme iron, thanks to which the process of hematopoiesis in the body is maintained at the proper level.
The composition of meat includes: proteins (18-21%), fats (1-3%), liquid (73-77%), minerals (0.8-1.0) and extractives (1.7-2% nitrogenous, 0.9-1.2% nitrogen-free). Meat also contains: B vitamins (B1, B2, B6, B12); magnesium, zinc, sodium and phosphorus, which are of particular value to the body.
The quality, chemical composition and properties of meat are most often determined by the species characteristics of the animal and its age. As a rule, with age, the meat of any animal becomes coarser, its fat percentage increases and its moisture content decreases. The optimal age for meat breeds of animals is considered to be from one to one and a half years. The quality of ready-to-eat products is also influenced by the cooking method.
Types of meat
The most common types of meat:
- beef;
- pork;
- mutton;
- poultry meat.
The best pork is the meat of a specially fattened animal. A wide variety of parts of the pork carcass are used to prepare meat dishes. Meat sometimes includes heart, liver, tongue, kidneys, brains and meat taken from the head. Pork is distinguished from other types of meat by its delicate texture, high fat content and unique smell and taste.
Excellent beef is, most often, meat young animal (up to 1.5 years old). This type of meat is characterized by juiciness and a bright red color. The fat is present in small quantities and has a creamy pink color. Old meat is characterized by a more saturated dark red, even scarlet color, and is covered with a large number of films. The finished meat is not as tender as pork, but quite juicy and with a specific pleasant taste and aroma.
Among the poultry meat consumed, the most common types are turkey, chicken, goose, duck and quail. Poultry meat is considered dietary due to its low fat percentage, which also affects the taste characteristics of the meat. It is not as juicy as beef or pork.
Many consider lamb to be the most valuable and healthy meat. This meat has a rich red tint and elastic white fat. Lamb can be distinguished from other types of meat by its distinct characteristic taste and smell.
In addition to the most common varieties of meat listed above, there are a huge number of other varieties, which are most often classified as exotic.
Contraindications to eating meat dishes
Everyone is well aware that fatty types of meat - pork, for example, contain a lot of cholesterol, an increase in the content of which in the blood leads to the development and complication of such a common disease in our time as atherosclerosis. Therefore, fatty meat is not recommended for people who have problems with the cardiovascular system. Experts prohibit eating meat patients with diabetes, gout, obesity, cancer and those who suffer from obesity and disorders of the liver and kidneys.
The quality of the meat also plays an important role. When choosing this product, special attention should be paid to visual parameters, shelf life and storage conditions. It is better to completely exclude semi-finished meat products, sausages, smoked meats and canned meat from your diet, because during industrial (chemical) processing, meat loses most of its beneficial properties and substances, which will certainly affect the quality of nutrition, and in the future the health of the buyer.
MEAT . Contents: Morphological and chemical composition of M. . . . 41 Animals eaten......44 Preparation of M...................46 Difference between M. of different types of animals. ... 50 Post-mortem changes M............50 Meat products...........- ■ ... 54 Veterinary and sanitary supervision..... .55 Methodology for studying M. and meat products.....................................59 M. of sick animals.............. 62 M. poultry and game...................65 Meat (in merchandising) - all parts of slaughtered animals consumed as human food. This concept includes tissues covering the skeleton and internal organs (tongue, brain, windpipe, heart, lungs, spleen, esophagus, kidneys, stomach, udder, etc.). In a narrower sense of the word, M. is understood as the totality of soft tissues covering the bony skeleton. This includes: muscle, epithelial, connective, fatty, cartilage, nervous tissue, blood and lymph. Morphological and chemical composition of M. 1. M o r f o l. composition of the muscle. The main part of the muscle is muscle tissue, consisting of striated muscle fibers. The fibers are connected into muscle bundles of various sizes; A cross section of them makes it possible to determine what is known in the meat trade as the “graininess” of M., and a longitudinal section allows us to determine what is called “fibrousness.” The muscles of animals have different colors: from white and pale pink to dark red. - Second morphol. a component of M. is fat. Fat is contained in M. in varying quantities. Its content ranges from 2% to 30%. In young animals with good fattening, fat is located deep in the muscles in layers of connective tissue. This kind of M. is called “marble”. In old animals with good fattening, fat is deposited mainly in the subcutaneous tissue, as well as inside the cavities (mainly in the abdominal cavity, near the kidneys, in the omentum, mesentery). The fat in pigs, deposited in the subcutaneous tissue, is called “fat”. Fat comes in different colors and densities. Its color depends, firstly, on age: in young animals it is white, in older animals it is more yellow; then from the food: in summer, with green food, the fat is yellower, in winter, with dry food, it is whiter. Changes in the color of fat in some cases are caused by various diseases, for example. jaundice, etc. The density of fat in different animals varies depending on its composition. The more olein and less stearin it contains, the softer and more fusible it is. The most refractory fat is in sheep, and the most fusible in horses. - Further, a component of meat is connective tissue - the main place among the various types of connective tissue is occupied by bone tissue. The amount of bones in a carcass ranges from 7% to 12% on average. The predominance of one or another type of connective tissue in M. is of great importance when evaluating M., since different types of connective tissue are digested differently in the gland. human tract: collagen is easily digested, while elastic cannot be digested. Cartilage tissue occupies an insignificant place in its quantitative content in cartilage, which is why it does not affect the quality of cartilage. Nervous tissue in M. occurs in the form of peripheral. nerve fibers. In addition, the M. contains blood and lymphatic vessels with remnants of formed elements. 2. Chem. composition of meat. The main components of meat itself and organs consumed for food are water, nitrogen-containing substances, fat, and a very small amount of nitrogen-free substances and inorganic salts. The fattier the meat, the less water it contains. In very fatty meat, the content decreases accordingly and other components (Table 1; Thus, as the animal fattens and the degree of its fatness increases, fat accumulates in the meat and at the same time a decrease in water and proteins. For consumption in Table .1. Amount of fat and protein (in grams per 1 "g) in M. oxen of varying degrees of fatness (according to Ignatiev). Oxen Water Fat Fed. . . Moderately fattened Fully fattened Protein food is most beneficial for meat from moderately fattened meat animals, in which the amount of fat and protein is almost the same. This circumstance has long been taken into account by meat markets, which price such meat at a higher price. M. without fat, i.e. muscle tissue, purified as far as possible from fat and dry matter, contains approximately the same amount of water in different animals. According to Konig, in beef, veal, lamb, pork, horse meat and rabbit meat, the amount of water ranges from 74.24% to 78.85%. According to Petersen, from 71.93% to 79.29%. On average, we can assume that it is equal to 76.20%. The water supply of young animals is always richer in water than that of old animals; Animal tissue in the embryonic state can contain up to 98% water. Nitrogenous substances consist of proteins and nitrogenous extractives (see. Meat extract). Table 2. The amount of nitrogen in the meat of various animals (according to Petersen). Kole-V i d y M. 1 bania % average % 3.45 3.18 3.15 3.25 3.63 3.20 Beef......j 2.97-3.84 Veal......> 3.07-3.31 Lamb........1 3.03-3.22 Pork........j 3.12-3, 36 Horse meat......i 3.10-4.02 Rabbit M......1 2.94-3.50 ! When converted to dehydrated nitrogen, the result is from 11.88% to 15.07% nitrogen. Among the nitrogen-free extractive substances in M. are glycogen, lactic acid, sugar, inositol, and traces of butyric acid, acetic acid, and formic acid. Glycogen is always found in living muscle and not always in dead muscle. In different muscles of the same animal, glycogen is not contained in the same amount: in the dorsal muscle of a horse it contains up to 10.8%, in the chewing muscle - 0.047%, which largely depends on work and nutrition. Horse meat contains a lot of glycogen - from 0.586% to 0.940%. Lactic acid is contained in M. in amounts from 0.05% to 0.07%. The sugar contained in M. consists of maltose and partly grape sugar (Hammarsten); along with it there is a little dextrin - from 0.1 to 0.38 (Polenske). Inorganic meat salts consist mainly of potassium, calcium, magnesium phosphates, as well as NaCl. The latest research has shown that fresh M. contains vitamins (Moulton). Vitamin A also found in ice cream M. It is especially abundant in the liver and kidneys. Vitamin A IN a lot in raw, boiled and salted pork; Smoked and boiled ham also contains it. Freezing pork Table. 3. Chem. composition of the ash of M. slaughtered animals (in percent, according to Koenig). ; i еv "S Н" 1 ha A O « "I 1 Contents h & O QJ And rt o V y ctf d 1 se K o e o n! 48.9 And.: s OH 1.10 Ok 0 to 3.8 8.4 To " Higher. . . 25.6 7.5 "♦.in 48.10 2.5 Average. . . . ! 37.0 10.14 2.42 3.23 0.44 41.20 0.98 4.56 0.69 Lowest.... . 1 25.0 0.0 0.9 1.4 0.3 36.1 0.30 0.6 0.6 does not have a significant effect on the vitamin content IN(Wright). It is found in significant quantities in lamb (Hoagland). The liver, kidneys and brain are also rich in vitamin IN. This vitamin is found in small quantities in beef. Raw M. contains vitamin WITH, but it is destroyed during the cooking process (see Table 4). M. is also a source of vi- Products Chemical composition in % of raw material Lean beef..... Medium beef...... Fatty beef...... Corned beef. . Fatty veal...... Skinny veal...... Fatty pork...... Skinny pork..... Ham. . . Lamb and fatty...... Horse meat.... Chicken. . . Goose..... Lung.... Liver.... Kidneys.... Tongue..... Brains.... Rendered ox lard. . . Rendered pork fat. . . Unrendered pork fat. ■ 20.5 20.6 2.0 5.5 18.3121.4 19.2 4.5 18.91 7.4 19.9 14.5 20.0 21.6 16.4 21.7 19, 8 16.6 15.2 19.4 17.2 16.5 9.0 0.4 0.3 11.0 0.8 37.3 6.6 18.7 31.0 2.5 5.1 28 .7 2.5 4.6 4.8 17.8 9.0 99.0 68.3 1 s P And SCH O o ^ Ksh 0.7 1.2(76, 1.1 72, ! 1.058, |16.7159 ; 0.5 1.0 0.8 2.8 1.3|72.3 0.5 78.7 0.7147.4 1.1.172.5 3.8:55.6 1.051.2 1.174.3 l,li72.8 1.1151.0 1.8.79.9 1.6171.6 4.8 800 ; 1080 | 2 140 | 940 1 140 3 285 1 165: 2 135: 2 775 i 815: 1 075 1 2 705 ■ 715 | 1090 930 1890 76,6 64,6 80,6; 1 170 1,3| 8 230 I 0.7! 8,670 14.8J 6,470 tamine E, which is not affected by cooking. Table 5. Indigestible nitrogen from food, excreted with s e c e r m e n ts (according to Khlopin). Products Percent "Authors Fried meat.....2.6 Boiled cattle meat...........; 2.0 Fish........! 2.5 Eggs hard-boiled.....i 2.6 Milk.........7.1 Cheese...........!3.3 Wheat bread.... 21.0-30 .5 Rye bread......| 32.0-46.6 Mixed food (for me - "■ naya and plant). . I 7.0-14.0 Rubner Atwater Diamond Rubner Woods Benedict Gorokhov Golunsky Khlopin Tab Vitamins Digestibility M. In terms of digestibility of nitrogen-containing substances, meat is superior to all plant proteins. The difference in digestibility is visible from the data in Table 5. In order to make M. most suitable for human nutrition, it is boiled or fried. To preserve the best taste, it is recommended to immerse the meat in boiling water; in this case, due to the action of high temperature, the proteins of the surface layers of meat quickly coagulate and prevent the release of nutritious juice from the meat, due to which it retains good taste and maximum nutritional value. - Fried meat, as can be seen from table 6, contains more nutrients than raw and cooked. At high t° frying, the proteins of the surface layers of the meat coagulate, part of the fat melts, and the meat is covered with b. or m. an impenetrable shell that retains a maximum of nutritious juice. In addition, due to the decomposition of organic substances and the resulting crust on the meat, aromatic and palatable substances are formed; they: enhance activity - - | digestive organs. little- j boiled meat under normal - - ■ - ■ conditions of preparation - - - . fry loses about 40% ~~ of its weight, fried - from 19% to 24%. many - Animals commonly consumed as food. Slaughtered animals include: a) large animals. cattle - ~~~ ■ bulls, oxen and cows; - : - | b) small cattle - .; sheep, rams, goats, goats- ~ | ~ ! ly; c) females and --------------- males (castrated and non-castrated); d) horses. Less commonly used as slaughter animals are buffalos, camels, deer, and rabbits; and from the wild Table. 6. Composition in % of fried and boiled M. (according to Koenig and Krauch). Meat Water; Proteins (Fats Ext. raw. Boiled Fried 67.88 | 22.51 56.82 34.13 55.39 34.23 7.52 7.50 8.21 0.86 0.40 0.72 Salts 1 ,23 1.15 1.45 animals - wild boars, bears, badgers, etc. The main sources of meat products are cattle, pigs and sheep, in first place is M, cattle - 50%, M pigs - 35 % and lamb 15% (Yakovlev). The best meat is considered to be obtained from domestic animals and, moreover, from precocious meat breeds, that is, breeds that achieve a certain growth and complete development in the shortest possible time. - In the USSR, the main Breeds of beef cattle are considered to be Kalmyk, Kyrgyz, gray Ukrainian cattle or crossbreeds of these breeds with foreign cattle, mainly Simmental, Schwypk, Shorthorn, Dutch and Wilstermarsh. The milk produced by these breeds of cattle and known as “Cherkasy” is the best in quality. Kirghiz, Kalmyk and gray steppe cattle represent the meat supply of the USSR cattle industry; Ch. on them arr. Our internal supply of M is maintained. Until 1914, more than 80% of all beef delivered to the car wash and market came from cattle of these breeds and their crossbreeds. “Russian cattle”, a marriage of Great Russian dairy cattle, produced mainly sausage meat. - Almyk cattle (southeast of the USSR), working cattle, have the advantage that they quickly become fat during fattening. During fattening and fattening, this breed accumulates fat, ch. arr. in the abdominal cavity, omentum and around the kidneys. Little fat is deposited under the skin and between the muscles. It produces quite juicy and tasty meat despite the relatively coarse muscle fibers. The disadvantage is the late maturity of this breed. Makes up 50% of all slaughter cattle driven to car washes and Leningrad markets. - Gray steppe cattle (southern USSR) - mainly working cattle. Gives the so-called “greasy” meat, lined inside and outside with lard. The meat of this breed is less tender and juicy than that of Kalmyk cattle. - Kyrgyz cattle (Turkestan and Kazakstan) are beef, gulling cattle, characterized by the ability to quickly fatten. With good fattening, it produces tender, juicy, layered with fat, the so-called “marble” M. In terms of fattening and slaughter, mixed breeds differ little from Russian breeds (Yakovlev). As for small cattle, there are no special meat breeds in the USSR. The most common are fat-tailed sheep. Good meat is produced by the Volosh (more correctly Wallachian) sheep and its mestizos (southeast of the USSR) and Tsigai (Crimea). They lend themselves well to fattening. Adaevsky and Edelbay sheep (Caucasian breeds) fatten well - up to 80% or more of live weight. Good meat is produced by the Tushino sheep, and in the central regions of the USSR by the Romanov sheep (Yaroslavl province). - Pig is the only meat animal in the USSR, the breeding of which has only one goal - to obtain a meat product. The pig that previously entered the domestic consumer market was most often an ordinary Russian pig. (mongrel) village pig. With the development of bacon production in the USSR, there has been a rapid penetration of crossbred peasant pigs with purebred pigs, mainly English ones, into the market. In bacon factories, and now occasionally in large slaughterhouses that kill pigs for the domestic market, purebred pigs are also found. In order to improve the quality of meat of slaughtered animals, artificial methods of fattening them are practiced: fattening with waste from beet and sugar production (pulp), fattening on pastures and housing in stalls. Currently the feeding is large. cattle is produced in the Northern regions. Caucasus, Central Black Sea Region and N. Volga region, sheep feeding in the south-eastern parts of the Lower and Middle Volga regions, in Kazakstan, Turkestan and the steppe regions of Siberia. When choosing livestock for fattening, they are usually guided by the animal's appearance, age, fatness, as well as weight and health. The purpose of fattening livestock is to turn lean and light animals into well-fed, fat and heavy animals. Procurement M. Cattle intended for slaughter are transported from the place of procurement (fattening, feeding, etc.) to slaughterhouses. Transportation requires great care and attention, because... it has a negative effect on animals: their temperature rises and they lose weight. Animals delivered to the slaughterhouse are kept for several hours (48 hours abroad) in special rooms, the so-called. paddock yards. Pre-slaughter rest is necessary because the muscles of tired animals contain the so-called. fatigue toxins that disappear only after a long rest. In the absence of pre-slaughter rest, the result is unstable “low-value” M., unsuitable for storage. Nowadays, experiments are being carried out in the USSR to determine the time required for pre-slaughter holding of animals. Slaughter. The methods of slaughter used are very diverse: each country has its own methods developed by practice. All of them are directed to Ch. arr. in order to obtain the most perfect (complete) bleeding of M. These methods can mainly be reduced to two: slaughter with preliminary stunning, when the animal is first rendered unconscious before slaughter by striking some instrument, apparatus or special device, and slaughter without preliminary stunning, when bleeding is carried out immediately after the animal has been knocked down - the cutting method. Slaughter by slaughter, or the Jewish method of slaughter, consists of cutting the neck vessels without first stunning and without destroying the medulla oblongata. With this method of slaughter, only the front part of the carcass is considered edible (and only if the pleura is intact upon examination) and is called “kosher meat.” In the USSR b. h. the slaughter of cattle is practiced with preliminary stunning of the animal with a stylet blow between the occipital bone and the first cervical vertebra. The blow is applied with the expectation of destroying the medulla oblongata, after which the cervical blood vessels are cut. This method is called the “Russian” method of slaughter. Based on a number of studies, it has been proven that slaughter with preliminary stunning of the animal by a blow to the area of the frontal bones (American method) and slaughter by stabbing (without preliminary stunning)" give the greatest yield of blood. With the “Russian” method of slaughter, the blood yield is considered the least. The amount of lost blood (cattle) depending on the method of slaughter (data $ bleeding according to Holtz"y) is given in table 7.t a b l. 7. The amount of blood received as a percentage of live weight C and and with G s of slaughter 1. When stabbing I without stunning. . | 3.56 2. In case of stunning with destruction of the medulla oblongata. 3.28 3. When stunned by a shooting apparatus...... 3.24 4. When stunned by a hammer...... 3.85 5. When stunned. - 3.60 4.07 4.50 6.03 3.35 3.59 3.24 3.59 - - 3.61 4.18 5.07 5.86 With the horizontal cutting method, when bleeding occurs in a lying position animal, much less blood flows out than with the vertical cutting method, when the animal is suspended by its hind limbs. In well-equipped slaughterhouses, the bleeding process is carried out as follows: when a stunned animal falls, fetters are placed on the hind limbs, and the animal is lifted using an electric winch onto the “bleeding path” (suspended tracks on which the carcasses are bled); at this moment the fighter opens his neck blood vessels; the carcass is left hanging for 8-10 minutes to allow the largest amount of blood to drain. The slaughter of small animals (calves, sheep) is usually carried out on special benches with small sides. The animals are placed on these benches on their backs, the head is slightly bent back, after which the fighter cuts the neck blood vessels. The animal is then suspended by the hind limbs to obtain as complete exsanguination as possible. The desire to obtain the most complete bleeding at slaughter is explained by the fact that the stability of M. both during transport and during storage depends on the degree of bleeding. Blood, being a source of moisture in the animal body and being left in blood vessels, contributes to the development of rotting microbes and various kinds of microorganisms in meat, i.e., its rapid spoilage. Cutting and cutting of carcasses. For the durability of meat, protecting it from contamination from the very beginning of harvesting is also of great importance. For this purpose, a very expedient measure has been introduced in Argentine slaughterhouses that significantly reduces the possibility of M contamination during slaughter. On the way to the slaughterhouse, the animals are thoroughly washed by bathing in special baths and passing through a special kind of shower. The cutting of carcasses is carried out in a vertical position, on a winch. Internal organs are removed with special precautions; so as not to contaminate the carcasses with yellow-kish. contents, at the incision sites of the intestines and esophagus, when removing them, double ligatures are applied. Washing carcasses with water when cutting them is not allowed: it introduces unnecessary infection and delays the formation of a surface crust on the meat. All internal organs are removed from cattle, including the kidneys; vessels and tissue remnants are cleaned. To obtain good-quality meat, careful cutting of the carcass is a necessary condition, since in the process, meat of healthy animals can easily become infected with a significant number of bacteria, which quickly multiply and penetrate deep into the body. M. and cause rapid damage to it. After cutting, carcasses at slaughterhouses are often cut up. Nowadays, it’s timeFigure 1. Retail cutting of cattle carcasses (table beef): 1 - hind shank; 2- thighs; .3-rump; 4- dipstick; 5-pink; 6-rump; 7-round; S- sirloin; 9-sirloin trim; 10- trimming the fillet trim; ii-thin edge; 12 -thick edge; li- edge edge; 14- stripping the shoulder edge; 15- man; 1 o- brisket (middle); 17- curl; 18- iashinka; 19a-upper part of the scapula from the 1st joint; 19b- lower part of the scapula along the 1st joint; 20- shoulder edge; 21- neck; 22 - cut; 23 - anterior shank; 24- knuckle
The cutting of carcasses is standardized (Fig. 1). Cattle tugai are first cut along the spine into two symmetrical parts, then each half, in turn, is divided into two parts by a transverse cut between the 11th and 12th ribs. Such cutting into four parts (quarters) ensures faster cooling of the meat, and if it is preserved by cold, thorough freezing. This cutting is also convenient for transport and storage, since it makes it easier to carry and stack M.-M Christmas trees and livestock. Calves are not cut; in addition, they usually come to the market with the head and lower parts of the legs. Sheep and goats are also not slaughtered. Usually their heads and lower parts of their legs are removed at the hock and heel joints. The kidneys remain with the carcass. When butchering pigs, the skin is removed, the head and lower parts of the legs are removed, like sheep. The cutting of carcasses usually occurs in the cooling compartments. - Preparation of meat for storage. After cutting, carcasses are usually sent to a cooling room with an air temperature of 10° to 12° and with good artificial ventilation. In the cooling carcass they give up their animal warmth, evaporate some of the moisture, get rid of the remaining blood and dry slightly from the surface, which further protects them from the action of dust and air microbes. Animal slaughter products. All products obtained after slaughter are divided into 1) main, 2) secondary, 3) by-products and 4) waste. The main ones include the carcass (meat itself). Secondary products: lard (omentum, mesentery), leg (fat; this means the head, lower limbs, trachea, lungs, heart, liver, spleen, all together making up the so-called gander), stomach and kidneys. Golier is consumed as food on the same basis as sM. By-products: skin, blood, intestines, bladder, hair, stubble, horns, hooves, endocrine glands (mainly used for technical purposes). Waste and garbage external and internal genital organs, fruits, intestinal mucus, gland.-intestinal. contents are cane (used for various technical purposes). - M. is distinguished between steamed, cooled, chilled and ice cream. 1) Steamed meat is called meat obtained immediately after slaughter, when it has not yet lost its animal warmth - it has not cooled down, has not become numb. The signs of such M. are as follows: when pressed with a finger, it is elastic, and the depression under the finger is immediately leveled; the muscles on the cut are dry, have a lacquered tint, do not wet the fingers when touched, are uniformly red in color with a purple tint; smell of fresh blood, reaction to litmus is alkaline or neutral; from this M. the result is an aromatic transparent broth, but the meat itself, when boiled and fried, is hard and sometimes viscous. 2) Cooled meat - aged in slaughterhouses or warehouses for 12-24 hours after slaughter. Signs of such meat: when pressed with a finger, it is not devoid of elasticity, the resulting hole, although slowly, evens out; the muscles on the cut slightly moisten the finger when touched and have a matte tint; their color resembles that of ripe raspberries and their smell is aromatic. The reaction to litmus is slightly acidic or neutral. 3) Chilled meat - kept in artificial cold at t° from 0° to 4° and having an average thickness of t°+3°. It has the same characteristics as cooled meat, but is more dense. Chilled M. is more shelf stable, tender, tasty and aromatic; The reaction to litmus is acidic or slightly acidic. 4) Frozen M. is called meat frozen at t° - 2 to - 18°. Such M. is dense, cannot be cut and can only be chopped or sawn. When struck by a hard object, it produces a distinct sound. The color of the meat is pinkish-red. When cut, the meat is permeated with ice crystals, in the thickness (at a depth of 8-10 cm) have - 6°, Prepared with the help of cold M. (chilled and ice cream have long been considered as M. of lower quality than fresh, in terms of nutritional value, taste and digestibility. However, further research has shown the complete inconsistency of this statement. This is shown by a comparative analysis of chemical ... composition of frozen and fresh beef and lamb, given in Table 8 (in %) (according to A. Gautier) Table 8. Lamb | Beef Ingredients Water............ Globulin and albumins aqueous extract.... Peptones.......... Myosin.......... Myostromin....... Indigestible substances (keratins, plates) .... Extractive substances ( leukomainic enzymes) ............ Glycogen......... Fats and cholesterol... Soluble mineral salts......... Insoluble mineral salts..... .... i K O I 74,< 73,66 174,75 3.32 2,14 i 3,06 1.33 \
1.29 | 2.24 8.31 j10.33 110.96 4.49 ! 4.94 i 4.30 s th 73.96 2.69 2.56 9.29 6.41 0.86 | 0.75 | 0.24 i 0.94 0.49 0.40 5.23 0.60 0.95 !0.97 0.03 i0.38 5.33 ;1.98 0.53 j0.65 1.01 0, 16 2.04 0.47 0.65 j 0.44 0.44 0.44 The effect of cold on M. is expressed in the fact that it suspends the action of enzymes without destroying them; enzymatic processes temporarily stop. Difference between M. of different animal species. The ability to distinguish the M. of different types of slaughter animals has a certain practical significance. There are frequent cases of replacement of highly valuable M. with less valuable ones, for example. beef with horse meat, lamb with goat meat, etc. Distinctive features for recognizing M. of various types of animals are 1) color, density, smell of meat, 2) color, density and amount of fat (Table 9). Post-mortem changes in M. After the slaughter of an animal, a number of changes occur in meat, which ultimately lead to its complete decomposition. There are two groups of changes: a) changes in physical. and chem. nature, occurring without the participation of microorganisms, and b) all those processes of decomposition of M., which are caused by the activity of microorganisms. The first group of changes includes rigor mortis, or muscle mortis. It begins with the muscles of the head and back of the head and gradually spreads to the entire musculature of the body; the muscles lose their softness and elasticity, contract and harden, as a result of which the joints become immobile. The process of rigor mortis begins a few minutes after death, but there are also cases of delay. These external signs of rigor are accompanied by a gradual increase in the amount of lactic acid in M., as a result of which the initial alkaline or amphoteric reaction of M. turns into acidic. A gradual increase in the amount of milk in the future again entails the dissolution of muscle proteins and the cessation of rigor. Simultaneously with these changes, the action of enzymes causing chemical reactions is revealed. splitting processes Distinctive features Table. 9. Comparative synoptic table of M., originating from different animals (but Vailetu). Beef M. bugaya |M. bull "M. cow Veal Horse meat Lamb Goat meat Lamb Pork Color Dark red - Bright red Density (con- Dense, often: Dense, but skimpy-sistedcin) ... even leathery: ] o becomes tender and oily Also Denser than bull meat Pale or; Dark red, Bright red; Dark red - Pale or ro- Pale or pink soon turning black call j dark pink and thick manure -! even red in spirit! on the limbs The more tender the younger the animal Dense in adults, soft in old and emaciated Dense Dense, leathery Soft Soft; denser on the limbs Surface Resistant, : Fine-grained, cut.....: coarse-grained - "b. or m. grain-sta-sta, not spot-sta-nista" Smell Fresh, na- ■ Fresh, slightly reminiscent of the aromatic smell of a bug Fat There is no external fat, but instead there is white tissue; the internal fat is very white. The external fatty cover is b. or plentiful. , white or yellowish; internal fat dense white or yellowish More resistant, but more coarse-grained than that of a bull; little or no spotting, depending on age, breed, etc. Fresh in the hind parts, sometimes reminiscent of the smell of milk; the odor is less significant than that of a bull. The outer fatty layer is often absent in old cows; the internal fat is white or yellowish, usually softer than bull's. Non-grained, never spotted. Fresh, easily turning sour. Resistant and coarse-grained, not spotted. Little noticeable in healthy, reminiscent of the smell of a stable in thin people, especially after adding sulfur to the External External fat-fatty layer of the noah layer usually; no. grandson, no; morning fat internal fat is dense, white yellowish, oily or pink i nist, often mucous Resistant and coarsely granular, not spotted Fresh, aromatic Resistant, coarsely granular, not spotted Nutmeg External fatty cover exists only in some ry areas; the internal fat is dense and white. There is usually no outer fat layer; internal fat pale yellow or even yellow Slightly resistant, finely grained, not spotted Very resistant, finely and densely grained, heavily marbled on the carcass and never on the limbs None or j None or resembles for- ! the smell of pig smelled of milk; easily turns into acidic The outer fatty layer is found only in certain animals and only in certain areas; the internal fat in good ones is white, in thin ones it is grayish saffron in color. The outer fat layer is thick, the internal fat is white, grayish-white or soft pink; An old boar or an old pig's outer layer is thick, hard and tasteless meat protein substances. The further action of lactic acid, together with enzymatic breakdowns, causes the meat to ripen. It loses its original hardness, acquires tenderness and a slightly sour aromatic smell and taste. Ebert calls this period the period of sour fermentation. Lactic acid also acts on connective tissue, converting it into glutin, which loosens M. and makes it easier to chew. An external sign of the upcoming ripening of meat is the release of meat juice even under low pressure; It is difficult to squeeze out the juice from fresh meat. The most successful ripening processes occur in cooled M. when stored for 8-14 days in a chamber with a temperature from 0° to + 4°. From the point of view of modern hygiene, it is necessary to strive to ensure that only ripened fruit is produced for consumption, and therefore the consumer receives a tender, tasty and easily digestible product. Decomposition processes caused by microorganisms can generally be included under the term “putrefaction.” It is caused by various types of microorganisms that fall on the surface of meat and, due to their vital activity, cause putrefactive decomposition. Among the numerous microorganisms that cause rotting of meat, in the first place are various species of B. proteus and especially B. proteus vulgaris. The process of rotting in the meat of healthy animals usually begins with the connective tissue and from the surface layers of the carcass and then spreads along the connective tissue paths in the circumference of bones and large vessels deep into the adjacent muscles (Schneidemuhl). With the gradual development of rotting on the surface of the meat, first a thin and then a thicker soiled layer is formed, and finally the disintegration of the connective tissue of the muscles begins - the rotting becomes complete. With a strong development of rotting, the intermuscular connective tissue turns gray and becomes branded. When cut, meat appears porous, sometimes riddled with gas bubbles; initially yellow or white fat becomes greenish. Under the influence of putrefactive bacteria, the smell, color, consistency, and reaction change. From the appearance of NH 3, H 2 S , mercaptans and volatile fatty acids, the smell becomes stinky. The color from the action of decay products on the muscle dye becomes gray-red, dirty gray, gray-green. The consistency becomes soft and flabby; parts heavily affected by rotting turn into a easily soiled mass; the reaction becomes alkaline. Rotten meat is considered absolutely harmful to health. -V o nyu h e-k sloy fermentation. There are simple acid fermentation, i.e. post-mortem formation of lactic acid, which determines the maturation of milk, and the so-called. stinking sour fermentation, which e.g. observed (according to Ebert) in game laid on top of each other or packed, which still retains its animal warmth. M- ■packed game that has not been sufficiently cooled becomes hot and smelly. This phenomenon is also observed in the M. of slaughter animals, which has retained its animal warmth, Ch. arr. in the thick parts near the bones. This type of M. is soft and has a greenish color on the cut surface (muscles and bones). His reaction is sour; NH 3 is absent, but H 2 S (Reinsch) is detected. The phenomenon of luminescence of M. is explained by the vital activity of bacteria that accidentally fell on M. The luminescence is caused by Photobacterium Pflugeri. Such M., although not harmful to health, should still be considered of little value due to deviations from normal properties (Ostertag). Meat products. A number of very nutritious meat products are made from meat and shanks: corned beef, bacon, ham, dried and smoked meats, sausages and pates. Corned beef is meat preserved by salting. NaCl, saltpeter, sugar and spices are usually used for salting. Corned beef is a drier and tougher product than regular meat, because when salted, a significant percentage of the moisture leaves the muscles and forms a brine with the salt. For methods of salting, see Canning, canned food. The salt and water content in corned beef for different methods of salting meat can be seen from the following table: Table. 10. Method of salting M.SaltWater Dry (salt) ........ 9.23% 40.6% Wet (brine)...... 4.93% 28.77% When salting, something happens swarm decrease in nutrients M.; it loses a significant amount of water (Table 10) and a certain amount of organic matter. substances (Font, Polenske, Notwang). Brine also extracts a large amount of potassium salts from M. Due to the significant extraction of phosphoric acid and extractive substances from meat during salting, corned beef is considered a less valuable product than fresh meat (Polenske). The temperature in the room for salting should be 4-10°. Storage of corned beef is recommended at temperatures from 0° to +4°. Ham usually refers to pork that has been salted only or pre-salted and then smoked. Most often, ham is prepared in the form of hind legs, less often it is used with front legs (shoulders), and sometimes other parts of the pork carcass. Bacon is pork cut in a special way and prepared in the form of salted carcass halves. It is a high quality product, differing from ordinary pork in its relatively low fat content and high content of M. Animals used for bacon must meet the following requirements: a) live weight from 75 to 120 kg, b) age not older than 10 months, c) a breed improved by crossing local breeds with white Anamanian pigs (Yorkshires); d) good fatness and grain-fed, e) males castrated at an early age, f) females who did not have piglets and were noticeably not pregnant. When cutting a carcass for bacon, the head is removed down to the first cervical vertebra and the internal fat is removed. The carcasses are cut into halves along the spine, from each half the following are removed: the spinal column, shoulder blade, breast bone, pelvic bone, ribs are cut out; the entire half carcass is cleaned of fringes and fat. Cut so. The half carcass goes into the pack. Salting of bacon halves is carried out at a temperature of 4° to 5°. Salting is carried out by injecting brine into the thickness of the muscles and soaking in brine. Dried meat. Preparation of this kind of meat is developed in Uruguay (South America). To make it, beef is cut into strips and dipped in a strong salt solution for several hours. Once removed from the brine, the meat is rubbed with salt and, after salting, dried in the sun for 15-20 days. The nutritional value is not inferior to fresh meat, but contains a lot of salt. -M clear powder. The meat is mechanically freed from fat, bones, tendons and layers of connective tissue and then passed through a cutlet machine. The crushed meat mass is salted, laid out in a thin layer on zinc sheets and exposed to heated air in special ovens, first at a temperature of 37°, and then the temperature gradually increases to 60-70°; final drying occurs at t° 100°. The dried meat mass is ground in special mills into a fine light brown powder. When fresh, it has the smell and taste of broth. From four parts by weight of fresh meat, one part of meat powder is obtained. Chem. its composition is as follows: nitrogenous substances 57.29%, extractive and adhesive substances 23.79%, fatty substances 9.73%, minerals 4.45%, water 4.73%. Ch. is used. arr. for feeding used in soups or mixed with boiled potatoes, vegetables, etc. Its digestibility differs little from the digestibility of fresh M. (A. M. Petrov). - Sausages, see. Sausages.-P ash-t e ts are a type of sausage production product. The best varieties of meat and fat are used to make the highest grades of pate. Famous Strasbourg pates consist of crushed goose liver, and in some cases, goose meat and fat, truffles and spices. For greater stability during storage, the pate mass is placed not in intestines, but in hermetically sealed tin boxes. In the USSR, pates are made from the liver, lung and heart of cattle and pigs. - Smoked M. (brisket, loin, ham, smoked sausages) - M. exposed to smoke (see. Canning, canned goods). Veterinary and sanitary supervision. Boyensky vet.-san. supervision is established at all slaughter stations. His responsibilities include pre- and post-mortem inspection of animals and taking samples for laboratory testing. Inspection of slaughtered animals is aimed at detecting diseases that affect the quality of meat and its suitability for human food or that require appropriate veterinary care. measures Inspection is carried out on the day of slaughter. Animals suspected of having contagious diseases are subject to isolation (quarantine) until the nature of the disease is clarified. Animals suffering from anthrax, symptomatic carbuncle, rinderpest and rabies are not allowed to be slaughtered. All processes of animal slaughter, preparation and cutting of carcasses are carried out in the presence and under the control of veterinarians. doctor After slaughter, internal organs and the carcasses themselves are examined. Internal organs are examined at the site of their removal. Research and inspection of carcasses is carried out in the cooling sections of slaughterhouses. Based on vet.-san. inspection, meat products are divided into 4 categories: 1st category-M. quite suitable, released from slaughterhouses for sale without delay; 2nd category-M. conditionally suitable, subject to neutralization under the supervision of a veterinarian before release from slaughterhouses. supervision; neutralization is carried out by boiling, steam sterilization, salting or long-term cooling (storage in the refrigerator); 3rd category-M. less valuable, with reduced taste and nutritional quality, but acceptable for human consumption; This category includes meat a) that has some deviation from the norm in terms of taste, smell, color, composition and durability, b) very lean meat, but obtained from a healthy animal, c) M. calves killed at the age of less than 2 weeks , and foals less than 4 weeks of age; 4th category - M. unsuitable for human food and subject to destruction or disposal for technical purposes. - For carcasses recognized by veterinarians. inspection, fit for food, stamps are applied indicating the slaughterhouse or slaughterhouse in such a quantity that each individual part of the slaughterhouse-cut carcass has at least 2 stamps. Meat of all kinds (except horse meat), which is quite suitable, is marked with blue paint, a brand having a rectangular shape. The meat is conditionally suitable - blue paint, stamped in the shape of an isosceles triangle; M. less valuable, regardless of the type of animal from which it was obtained, is marked with red paint, an oval-shaped brand. Imported meat. All meat products brought to cities and villages by railways, waterways and dirt roads, steamed, chilled, frozen, salted, smoked, etc. form, as well as raw pork, beef and lamb lard, must be vetted before going on sale. inspection. Meat products and lard brought to the market without veterinary signs. supervision must be provided with certificates from the village council and the district executive committee according to their affiliation regarding the well-being of the place of M. removal in relation to the epizootic. All available parts of meat carcasses and organs are examined. Additional studies of M. for the presence of Finn, trichinoscopy of M. of pigs, examination of the nasal cavity, larynx and trachea when examining horse meat are mandatory in all cases (rules of veterinary sanitary inspection of slaughter animals and examination and rejection of meat products from 12-18/VI 1928 G.). Vet.-san. inspection of imported meat products is carried out at special points - at inspection stations for imported meat and meat control stations. - The task of the veterinarian is. supervision in transport is also to prevent the spread of infectious diseases by livestock and raw animal products. among animals and transferring them to humans. The duties of representatives of veterinarians. supervision involves inspecting livestock to be shipped, issuing appropriate certificates about its condition and detaining sick animals. During transportation, animals are inspected by veterinarian representatives. supervision at those stations where livestock is watered. Export and import livestock are inspected by veterinarians. doctor at export-import control points. At the arrival station, animals are again subject to inspection, which must be carried out no later than 24 hours from the time of arrival. transport M. Fresh M. is transported in the form of steamed (cooled), chilled and ice cream. Transportation of steamed and cooled metal is carried out in isothermal wagons in a suspended state. For this purpose, isothermal cars are cooled with ice and salt to t° +2°. Chilled meat intended for transport is dried from the surface and cooled to +3°. In the cold season, paired M. is transported in ordinary cars with some insulation to avoid freezing. Frozen meat is also transported in isothermal wagons, stacked in stacks. In winter, when it comes b. or m. uniform low t° transportation is allowed. ice cream M. in ordinary freight cars. Usually meat is transported without packaging. Golier or failure is allowed for transportation only in the cold season in a well-frozen state, packed either in hard (boxes, barrels) or soft containers (coolies, bags). Canned meat products - corned beef, bacon, ham, lard, bacon, etc. - are transported in both hard and soft containers, with the exception of wet-salted corned beef, which is packed in barrels. The main task of transport is to deliver meat and meat products to their destinations in the same good condition in which they were loaded at the procurement sites. Defects in the carriage, its contamination, foreign odors, increased temperature on the way, slowdown of transport can cause spoilage or contribute to a significant depreciation of meat. Storage. Only meat from healthy animals that is in a fresh state is accepted for storage, and each carcass or part of it is subjected to veterinary health. examined as for the presence of Pat. changes, and from his dignity. condition. Steamed and chilled meat is stored in chambers with a temperature of 0° to 4°, carcasses and parts, and in a suspended state. For M., who is in the storage rooms, a permanent veterinarian is installed. observation. The shelf life of chilled meat usually does not exceed 3 weeks from the date of slaughter. M. ice cream is stored at temperatures from -8° to -10°, stacked in stacks, between which passages are arranged to inspect the products during storage. The maximum storage duration according to the rules of refrigerators for meat of cattle and lamb is 6 months, for pork - 4 months. Corned beef is stored in basements npnt° from +1° to +4°; Storage duration is 10-12 months. Bacon is stored at t° -2 to -4°. Its shelf life is 4 months. Storing steamed and cooled M. in uncooled rooms is not permitted. M. ice cream is allowed to be stored in uncooled rooms only if a constant outside air temperature of 8° or lower has been established. Before the release of meat and meat products from storage places to distribution places, they are subject to preliminary veterinary health. inspection. Vans and cars used for transporting meat and meat products must be upholstered with galvanized iron and equipped with a clean tarpaulin to protect the vehicle from dust, dirt, and precipitation during the journey. Requirements for places of sale of meat. Trade in fresh raw, salted meat and meat is carried out in special stores called butchers and butcher shops, or in isolated premises of cooperative meat departments, as well as in meat tents. Trade in horse meat is carried out in separate butcher shops intended exclusively for the sale of horse meat. Butcher shops consist of three rooms: 1) the store itself - with a counter, an exhibition of goods and a cash register, 2) a spare room (pantry) and 3) a warehouse with an icebox. With a large distribution capacity of the store, a) office space and b) a rest room for office staff are added. The counters of butcher shops are covered with marble boards or boards made of polished artificial stone; shelves and display cases are lined with marble. Hangers for hanging meat carcasses and their parts are lined with iron. Tools used in the sale of meat and meat products are kept clean and stored in special cases. Scales for releasing goods must have a marble board on one side. The scales can be made of a smooth, easy-to-clean material. Selling meat or meat in tents is allowed only in bazaars and markets. Tents selling meat must form a special meat row, separate from other rows. Shop cutting. Once at the butcher shop, the carcass is divided into grades for sale. The division into varieties is caused by the fact that the meat in its individual parts varies greatly in terms of nutritional value and taste. The division into varieties is based on the presence in each variety of a different amount of tendons and ligaments, which greatly impair the quality of the meat. They make the meat tough, sinewy, and less nutritious. Such M. is difficult to chew and is poorly digested. The varieties vary in the number of tendons: the first grade is 10.3%, the second is 14.3%, the third is 15.0%, the fourth is 23.4%. In the front part of the body of the animal, which is more involved in the work, there is a significantly larger number of tendons than in the back; the meat is rough and stringy. The highest quality meat is found in the hindquarters and along the spine of the back. The lower parts of the torso, which contain a lot of tendons, are considered lower in quality than the parts located closer to the spine. The first grade usually includes the back and hind parts of the carcass, and the remaining grades include the front and chest. In different cities of the USSR, there are different cutting methods: Moscow, Leningrad, Kharkov, etc. Standard sorting standards are currently being developed, 
Figure 3. Figure 2. Retail cutting of lamb carcasses: 1 -ham with shank; 2-renal part with two ribs; 3- bark; 4- flank; 5-