Upload
rizza-muh
View
743
Download
2
Embed Size (px)
DESCRIPTION
Lecture 2
Citation preview
Carcass GradeCarcass Grade
KARKASKARKAS: adalah bagian ternak setelah : adalah bagian ternak setelah dipotong, dikurangi bagian kepala , kulit, dipotong, dikurangi bagian kepala , kulit, darah, keempat kaki bagian bawah mulai darah, keempat kaki bagian bawah mulai dari metacarpus dan metatarsus, isi rongga dari metacarpus dan metatarsus, isi rongga dada, isi ronggadada, isi rongga perut perut dan lemak ambing dan lemak ambing kecuali ginjal dan lemak sekitarnyakecuali ginjal dan lemak sekitarnya
Non carcassNon carcass Edible-OffalEdible-Offal
InedibleInedible
By product non carcassBy product non carcass KULIT: BAHAN DASAR OBAT SALAP, BAHAN PENGIKAT PLESTER,
GELATIN KULIT, FILM, LEM PEREKAT, BAHAN, BAJU, MATRAS, INTRUMEN MUSIK
LEMAK: INDUSTRI MINYAK, PELUMAS, TALLOW/PAKAN TERNAK, SABUN,PENYAMAKAN, LIPSTICK, CREAM MUKA/TANGAN, PASTA GIGI,BUTTER CREAM.
TANDUK: UKIRAN, HIASAN, KANCING KUKU: BAHAN PEREKAT, KERAJINAN TULANG: KUNCI PIANO, PAKAN TERNAK, PUPUK, BAHAN PEREKAT, HIASAN, ARANG TULANG, TULANG PEDANG/BRISKET/TL RAWAN UNTUK BEDAH PLASTIK DARAH: TEPUNG, BAHAN LEM CAIRAN TUBA: MEDIA VIRULOGIS KEL. HIPOFISA: HORMON-HORMON
Carcass GradingCarcass Grading Yield gradeYield grade
Quality gradeQuality grade
Beef Carcass GradeBeef Carcass Grade
Yield gradeYield gradeYIELD GRADE = 2.50 + 2.50 (INCHES OF FAT AT 12-13 TH RIB
+ 0.20 (% KPH) + 0.0038 (LBS HOT CARCASS WEIGHT) - 0.32 (SQUARE INCHES OF REA) Score Score 1-5 1-5
12-13 TH RIB FAT12-13 TH RIB FAT measured at the 12th rib perpendicular to the outside measured at the 12th rib perpendicular to the outside
fat at a point 3/4 the length of the rib eye fat at a point 3/4 the length of the rib eye (longissimus) muscle(longissimus) muscle
% KPH% KPH The amount of kidney, pelvic and heart fat is fat The amount of kidney, pelvic and heart fat is fat
accumulated in the body cavity of the carcass. The accumulated in the body cavity of the carcass. The weight is reported as a percent of the carcass weight is reported as a percent of the carcass
weightweight (1-8% (1-8%))
HOT CARCASS WEIGHTHOT CARCASS WEIGHT
the weight of the carcass after slaughterthe weight of the carcass after slaughter
REA (Rib Eye Area)REA (Rib Eye Area) Measure of the longissimus dorsi muscle area at Measure of the longissimus dorsi muscle area at
the 12/13 rib interfacethe 12/13 rib interface
USDA YG and expected yield of boneless, closely trimmed retail cuts from the rib, loin, chuck and round
USDA Yield Grade Expected Yield
1 52.3% or more
2 50-52.3%
3 47.8-50.0%
4 45.4-47.7%
5 Less than 45.5%
BCTRC: BONELESS CLOSELY TRIMMED RETAIL CUT
ROUND, LOIN, RIB, CHUCK
Quality GradeQuality Grade Quality grades indicate the factors related to the sensory Quality grades indicate the factors related to the sensory
characteristics of tenderness, flavor, color, texture and characteristics of tenderness, flavor, color, texture and juiciness. The quality grade is intended to reflect the juiciness. The quality grade is intended to reflect the cooked product's overall acceptability cooked product's overall acceptability
USDA quality grade prime, choice, good, standard, commercial, utility, cutter, canner
Determined by :Determined by : MaturityMaturity MarblingMarbling
Quality GradeQuality Grade MaturityMaturity
Maturity group AgeA 9 to 30 months
B 30 to 42 months
C 42 to 72 months
D 72 to 96 months
E more than 96 months
Quality GradeQuality Grade Prime, Choice, Select and Standard
Are the grades for young cattle Under 42 months of age (A and B maturity)
Commercial, Utility, Cutter and Canner Are the grades for aged cattle (C, D, & E)
Quality GradeQuality Grade MarblingMarbling
Marbling is fat within the muscle Marbling is fat within the muscle (intramuscular fat) and is evaluated in the rib (intramuscular fat) and is evaluated in the rib eye between the 12th and 13th ribs.eye between the 12th and 13th ribs.
Beef cuts with high levels of marbling are more Beef cuts with high levels of marbling are more likely to be tender, juicy and flavorful than the likely to be tender, juicy and flavorful than the cuts with very low levels of marblingcuts with very low levels of marbling
10 USDA degree of marbling10 USDA degree of marbling
1. ABUNDANT2. MODERATELY ABUNDANT3. SLIGHTLY ABUNDANT4. MODERATE5. MODEST6. SMALL7. SLIGHT8. TRACE9. PRATICALLY DEVOID10. DEVOID
Lamb Carcass GradeLamb Carcass Grade
Yield GradeYield Grade YIELD GRADE:YIELD GRADE:1,6 + 6,6 X KETEBALAN LEMAK
+ 0,25 X % LEMAK GINJAL DAN PELVIC
- 0,05 X SKOR KOMFORMASI PAHA ( 1 – 15)
Yield GradeYield Grade Yield grade Yield grade 1-5 1-5
Yield Grade
Fat thickness
(inch)
% Carcass as BCTRC
(leg, loin, rack, shoulder)
1 0.15 and less 47.4 or greater
2 0.16 to 0.25 45.6 to 47.3
3 0.26 to 0.35 43.8 to 45.5
4 0.36 to 0.45 42.0 to 43.7
5 > 0.46 41.9 or less
Leg ScoreLeg Score Leg scores are normally coded, such as :Leg scores are normally coded, such as :15 = Prime + 15 = Prime + 12 = Choice + 12 = Choice + 9 = Good +9 = Good +
14 = Average Prime 14 = Average Prime 11 = Average Choice 8 = Average Good11 = Average Choice 8 = Average Good
13 = Prime - 13 = Prime - 10 = Choice - 10 = Choice - 7 = Good -7 = Good -
Example of yield grade 1Example of yield grade 1
Example of yield grade 5Example of yield grade 5
Qualtity GradeQualtity Grade PrimePrime ChoiceChoice GoodGood UtilityUtility
Qualtity GradeQualtity Grade Determined by :Determined by :
1.1. MaturityMaturity
2. Flank fat streaking2. Flank fat streaking
3. Conformation3. Conformation
MaturityMaturity
Lamb Lamb 2-12 months 2-12 months
Yearling mutton Yearling mutton 12-24 months 12-24 months
Mutton Mutton over 24 months over 24 months
MaturityMaturity Maturity class determinationMaturity class determination
– Joint• Break - Young• Spool – Old
– Ribs• Red, round – Young• Opaque, flat - Old
Flank fat streakingFlank fat streaking Flank fat is a visible deposit within and upon the Flank fat is a visible deposit within and upon the
surfaces of the primary and secondary flank surfaces of the primary and secondary flank musclesmuscles
1. ABUNDANT2. MODERATELY ABUNDANT3. SLIGHTLY ABUNDANT4. MODERATE5. MODEST6. SMALL7. SLIGHT8. TRACE9. PRATICALLY DEVOID
ConformationConformation Conformation Designations
–Prime, Prime-, Choice, Choice- and Good
Pork Carcass GradePork Carcass Grade
Yield GradeYield Grade
GRADE % YIELD OF FOUR LEAN CUTS
(ham, loin, blade shoulder, picnic shoulder)
U.S. NO. 1 > 53.0 U.S. NO. 2 50.0 – 52.9 U.S. NO. 3 47.0 – 49.0 U.S. NO. 4 < 47.0
Quality GradeQuality Grade
Carcass lengthCarcass length Fat thickness (last rib)Fat thickness (last rib) Degree of musclingDegree of muscling
Muscle ScoresMuscle Scores
3 2+ 2 2- 1
Quality GradeQuality Grade U.S.1 CARCASS LENGTH 30.4 INCHES AVERAGE BACKFAT THICKNESS 1.3 INCHES DEGREE OF MUSCLING THICK
U.S.2 CARCASS LENGTH 30.0 INCHES AVERAGE BACKFAT THICKNESS 1.6 INCHES DEGREE OF MUSCLING MODERATELY THICK
U.S.3 CARCASS LENGTH 29.5 INCHES AVERAGE BACKFAT THICKNESS 1.9 INCHES DEGREE OF MUSCLING SLIGHTLY THIN
U.S.4 CARCASS LENGTH 28.5 INCHES AVERAGE BACKFAT THICKNESS 2.2 INCHES DEGREE OF MUSCLING THIN
UTILITY
Carcass #1Carcass #1
Avg. Backfat : 0.85LEA : 7.6
Muscle Score : 3
Carcass #2Carcass #2
Avg. Backfat : 0.8LEA : 5.4
Muscle Score : 2+
Carcass #3Carcass #3
Avg. Backfat : 0.9LEA : 4.5
Muscle Score : 2
Carcass #4Carcass #4
Avg. Backfat : 1.82LEA : 4.9
Muscle Score : 2-
Seam fat = intermuscular fatSeam fat = intermuscular fat Marbling = intramuscular fatMarbling = intramuscular fat