Theory of meat production and its management in public health

Educational presentation on meat and its technical use in Animal Husbandry.

Classes of Meat, current situation of its production, industrialization methods and adequate forms for its management in search of the improvement of human health.

animals-supply-zootechnics-public-health-presentation

FACULTY OF AGRONOMIC AND VETERINARY SCIENCES

ZOOTENCIA SCHOOL

MEAT?

1) WHAT IS MEAT?

After 48 to 72 hours of maturation.

WHAT IS MEAT FOR HUMAN CONSUMPTION? More innocuous

CLASS OBJECTIVES

IDENTIFY MAIN BREEDS OF CURRENT MEAT PRODUCTION AND MARKET OF BOVINE MEAT MEAT AND ITS INDUSTRIALIZATION CHARACTERISTICS OF MEAT IDENTIFY THE MAIN INSPECTION TECHNIQUES OF MEAT
- HYGIENE IN THE HANDLING OF MEATS CHAIN OF COLD CONSERVATION AND SHELF LIFE

TAXONOMY

BOS TAURUS, OF EUROPEAN ORIGIN AND INCLUDES MOST OF THE MODERN VARIETIES OF DAIRY CATTLE AND MEAT BOS INDICUS, ITS ORIGIN IN INDIA AND IS CHARACTERIZED BY A HUMP ON THE CROSS

(BETWEEN THE SHOULDERS)

CATTLE OF SUPPLIES

They are animal species destined for human consumption, raised under duly verified veterinary and / or zootechnical controls, technically slaughtered in authorized slaughterhouses; includes bovines, pigs, sheep, goats and, by extension, poultry, minor species and other edible animals permitted by Ecuadorian legislation, through the relevant agencies.

BOVINE POPULATION WORLD

DISTRIBUTION

THE TOTAL POPULATION, 2001 - 1,350 MILLION HEADS.

COUNTRIES WITH THE HIGHEST NUMBER OF HEADS:

INDIA (219 MILLION) BRAZIL (171 MILLION) CHINA (105 MILLION) UNITED STATES (97 MILLION) ARGENTINA (50 MILLION) SUDAN (38 MILLION) ETHIOPIA (34 MILLION) MEXICO (30 MILLION).

WORLDWIDE DISTRIBUTION

Five countries account for 47.4% of the world census. As we see in Graph 1, the country with the highest census is India, with 298 million head. It is followed by Brazil with 213 million, China with 136 million, the USA with 89 million and Argentina with 51 million. SOURCE: RAQUEL SANTOS A. University of Zaragoza. 2015

BOVINE MEAT CRISIS

Food crisis and health crisis. The reality of the beef sector has been conditioned by the worldwide appearance of diseases such as Foot-and-Mouth Disease in the first place and later by BSE (Bovine Spongiform Encephalopathy). Foot-and-Mouth Disease is a viral disease that has caused the division into the world of two major zones, an aphthous area or Atlantic area and a non-aphthous area or Pacific area. These two large areas have conditioned international trade since the export from the aphthous zone must be of thermo-processed and boneless meats. On the other hand, the appearance of BSE has had very important consequences in the sector. The first case appeared in the United Kingdom in 1986. The cases increased to 37,280 in 1992,year in which indications of a possible transmission of the disease to the human species appeared. The alarm was generalized when the disease appeared in Portugal, Ireland and France in 1995. At the end of the year 2000, the detection of cases of the disease in Spain and Denmark practically paralyzed meat consumption. Prices plummeted due to production surpluses. The European Union had to take sanitary measures to guarantee food safety, measures that led to an increase in production costs, but which made it possible for meat consumption to recover until it reached our days at levels similar to those before this crisis.Ireland and France in 1995. At the end of 2000, the detection of cases of the disease in Spain and Denmark practically paralyzed meat consumption. Prices plummeted due to production surpluses. The European Union had to take sanitary measures to guarantee food safety, measures that led to an increase in production costs, but which made it possible for meat consumption to recover until it reached our days at levels similar to those before this crisis.Ireland and France in 1995. At the end of 2000, the detection of cases of the disease in Spain and Denmark practically paralyzed meat consumption. Prices plummeted due to production surpluses. The European Union had to take sanitary measures to guarantee food safety, measures that led to an increase in production costs, but which made it possible for meat consumption to recover until it reached our days at levels similar to those before this crisis.measures that led to an increase in production costs, but which made it possible for meat consumption to recover until today it reaches levels similar to those before this crisis.measures that led to an increase in production costs, but which made it possible for meat consumption to recover until today it reaches levels similar to those before this crisis.

THE TRADE OF BOVINE MEAT IN THE WORLD

WORLDWIDE FIGURES

In 2012, world meat production was equal to 302.4 million tons. Pork is the one that contributes the most to the world supply of meat (109 million tons), followed by chicken (92.8 million tons) and in third place beef (63.2 million tons). ton.)

BOVINE MEAT PRODUCERS

The main meat producing country is China with 79.4 million tons, followed by the United States with 42.5 million tons. Regarding beef, the United States is the leader with 11.8 million tons, followed by Brazil with 9.3 million tons ⁶.

PER-CAPITA WORLD CONSUMPTION

The world per capita consumption (Kg / person / year) of meats stands at 42.2 (equivalent to 116 g / day / person). For the less developed countries this consumption is equal to 14.1 kg / person / year; while the per-capita consumption of the European Union is equal to 82.6 Kg / person / year. The countries that consume the most meat are New Zealand, Bermuda, Australia and the United States (Figure 1) (FAOSTAT, 2011) ⁷.

DEMAND FOR FOOD OF ANIMAL ORIGIN

It is estimated that 27% of the calories consumed in developed countries come from animal products

COST OF MEAT PRODUCTION

The evolution of cereal prices, as mentioned above, has been on the rise, recovering in part in recent years. In Graph 10 we can see how their price has increased by more than 250% in the last 12 years. The price of meat has also increased, although to a lesser extent, by around 158%, which forces us to be more efficient in production

PRICE HISTORY RD

INVESTIGATE THE PRICE OF BOVINE MEAT AND FEED FOR BOVINE IN THE DECADES OF THE 80's, 90'S AND 2016 BUY AND ANALYZE

MAIN BREEDS OF MEAT

ITS IMPORTANCE

BASIC CHARACTERISTICS OF A BREED

BOVINE MEAT

Meat breeds are characterized by:
- Straight loin Rectangular structure Leg with high meat content (full leg) Short and wide neck Wide chest

DETAILS THAT DIFFERENTIATE THE BREEDS

For the identification of the breeds it is important to observe: - Color of the animal (Phenotype)
- Presence of horns

Aberdeen angus

OBTAINED IN 1523, IN THE SCOTLAND COUNTIES OF ABERDEEN AND FORFARSHIRE, PART OF WHICH WAS KNOWN AS ANGUS. FOR THE 80 ”THE FIRST EXEMPLARY OF THIS RACE WERE INTRODUCED TO THE COUNTRY. GROWTH AND EXCELLENT PERFORMANCE, MEAT OF UNSUPERABLE QUALITY, CONSIDERED THE BEST MATERNAL BREED OF MEAT

Angus

HIGH RUSTICITY, PRODUCTIVITY, FERTILITY AND SEXUAL EARLY CONDITIONS. MARKED MATERNAL QUALITIES, AND A CARD PERFORMANCE SUPERIOR TO OTHER BREEDS. ABILITY TO SEARCH FORAGES IN DIFFICULT CONDITIONS ORIGINALLY WITHOUT HORNS, GOOD GANZA MEAT. THE FAT LAYER IS MUCH THINNER THAN OTHER BREEDS, ALSO WHEN THE BABIES WEAN AT 6 OR 8 MONTHS, THEY FREQUENTLY WEIGHT 280 KILOS

Hereford

ORIGINATED IN THE BEGINNING OF THE 18th CENTURY IN HEREFORDSHIRE, ENGLAND, BY BENJAMIN TOMKINS. IT PASSED TO IRELAND, SPREADING ALL OVER THE WORLD. IT WAS IMPORTED TO AMERICA IN 1816. MEAT PRODUCING RACE, GREAT DAIRY SKILL AND LONGEVA.GOOD MUSCLE MASSES, WELL DISTRIBUTED, WHERE THE BEST CUTS OF HIGH QUALITY (TERNESS, PALATABILITY, GOOD MARINING) COME FROM. ROUNDED FORMS AND WITHOUT EXCESS OF FAT.CHANNEL YIELD OF 60%, 15% FAT.ADAPTATION TO A WIDE VARIETY OF CLIMATES.USED IN CROSSES TO IMPROVE THE CHARACTERISTICS OF MEAT.IN THE COUNTRY IT IS LOCATED IN BONA AND THE MUNICIPALITY27 / 12 / 18 OF WAR.

BRAHMAN OR CEBU

ZEBUIN BREED DEVELOPED IN THE UNITED STATES AT THE LATE OF 1,800, FROM ANIMALS IMPORTED FROM INDIA AND BRAZIL. THE BRAHMAN IS ONE OF A SERIES OF BREEDS SELECTIVELY BREED FOR THE PRODUCTION OF HIGH-QUALITY MEAT. IT WAS INITIALLY DOMESTICATED IN INDIA, AT THE TIME THAN OTHER BREEDS IN EUROPE, ABOUT 8,500 YEARS AGO. HISTORICAL DATA REVEALS THAT THESE COWS WERE RAISED FOR THEIR MILK, FOR RELIGIOUS SACRIFICES AND FOR SPORTS.

CHAROLAIS

It is one of the ancient breeds of France (more than 200 years), developed in the Charolais district and brought to the United States in the 1930s. Characteristics: With or without horns, with great muscles and high carcass yield, low intramuscular fat.

Patent leather

SIMENTAL

It is the second most popular breed in the world, originating from the Simme Valley in Switzerland. Introduced in Canada in 1967. It is considered a dual purpose breed but with a more tendency towards meat. Features:
- Known for its maternal qualities, of great growth and docility. Also characteristic colors: reddish, yellow, dark red or black.

SENEPOL

In 1800, cattle of the N'Dama breed were imported from Senegal, Africa, to the Caribbean Island of Saint Croix, in the Virgin Islands. The N'Dama, a Bos Taurus, was an excellent alternative for the Caribbean, not only for its resistance to heat and disease, but also for its ability to survive nutritional stress.

SENEPOL

In 1918 the genetics of the Red Poll, another Bos Taurus in this case of British origin, was introduced with the aim of improving maternal ability, fertility, giving a mocho character and producing meat with excellent quality parameters.This genetic cross between the Red Poll and the N'Dama was the successful school to found the base of the Senepol Breed, a 100% Adapted Bos Taurus.

Red Roman Race

It is a product of crosses between the Cebu race and other races (Santa Gertrudis) that has had a great boom in the La Romana region in the east of the country. It is used to carry the same as for meat due to its large size and has a Cebu trait such as hump and jowls and its color is reddish.

The origin of the breed dates back to 1922, when the Central Romana, located in the eastern region of the Dominican Republic, set out to obtain draft animals with zootechnical characteristics that would allow efficient hauling of sugar cane; and that said sugarcane, after being cut in the fields where it is produced, was brought close to the railway loading stations, to be transported from there by rail to the unloading and milling terminals of the sugar mill. creation of a breed of cattle that was named Romana Rojo; More than 40 years were required for its formation.The breed was obtained by crossing a selection of Creole cattle of red color, with good antlers, descended from cattle from Europe in colonial times, with Cebuine breeds such as the Nellore,Mysore and Guzerat.

WIN CREOLE RD

Creole Race: They are descendants of the first cattle brought in 1493 by the conquerors. The Creole is a very resistant cattle and well adapted to the tropics, it is not a specialized cattle but it gives enough milk and meat, for the basic needs of rural families.

DOUBLE PURPOSE RD

It originates from cattle imported from Spain, the USA, Switzerland, India, Brazil and other countries, based on the Creole, Zebu breeds with crosses of Boss Taurus, especially Holstin, Pardo Suiza, Jersy and Herfor, Aungus, among others on a smaller scale. Recently Gyr, Simental and Senepol

Meat Breeds Videos

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RESEARCH

Main breeds used for meat production in the DR The bovine meat market in the DR Main regions or provinces that produce beef

The Bovine Carcass generalities

THE BOVINE CANAL

The bovine carcass is defined as the entire body of the slaughtered animal, bled, skinned, gutted, the head separated at the level of the occipito-atloid joint and without limbs, which will be cut at the level of the carpo-metacarpal and tarsometatarsal joints THE BOVINE CANAL

The carcass may or may not preserve the kidneys and the fat of the kidney and the pelvic cavity; It will lack thoracic and abdominal viscera, as well as sexual organs and their muscles, udder and mammary fat (Council Regulation (EEC) No. 1208/81). The quality characteristics of the carcasses are established from the weight of the hot runner, shaping and degree of fattening. These parameters provide a lot of information about the muscle, fat and bone in the carcass, about the number and composition of the pieces, the number of tendons and the constitution of the musculature and fat tissue.

CHANNEL QUALITY

CLASSIFICATION

There are various systems to classify beef carcasses, according to different cultures and the way of understanding the concept of quality. Thus, in Uruguay the subjective appreciation classification and classification criterion described by the INAC (Instituto Nacional de Carnes, INAC, 2004) is officially used or in Canada the system that assesses the degree of fatness of Longissimus dorsi is used, according to the scale proposed by the Canadian Beef Grading Agency (Beef Carcass Grading Reference, 1997).

CHANNEL QUALITY

FACTORS AFFECTING THE CONFORMATION OF THE CHANNEL

The most prominent are weight, race, age and sex

INFLUENCE OF WEIGHT

In general, with the increase in live weight, the conformation of the carcass improves as well as increases the fatness of the carcass. The subjective assessment of the carcass tends to improve with weight (Kempster et al., 1982).

INFLUENCE OF RACE

The breed greatly influences the conformation of the carcass, the more purity (meat animals) the greater the positive conformation of the carcass. Higher meat yield.

INFLUENCE OF AGE

In general, as the age of the animals progresses, the conformation of the carcasses improves; however, various authors (García de Siles et al., 1982) point out that when weight and / or degree of fattening are considered as covariates, age does not influence conformation.

INFLUENCE OF AGE

This agrees with the studies by Kelava et al. (2013), in which the conformation and fattening of carcasses of animals slaughtered at 14 and 19 months of age were compared, not finding significant differences due to the age of the calves.

INFLUENCE OF SEX

In general, males present better conformation than females. Zea et al. (2007) studied, among other things, the effect of sex on the classification of three genetic types of slaughterhouse animals, Frisona, Rubia Gallega and their crosses, they verified that the conformation of the carcass was superior in males in the three racial biotypes, thus as the fatness score was higher in females. Carcass performance was also higher in males than in females.

RESEARCH

RD meat regulation Codex Alimentarius meat regulation National cuts of meat

FORMATION OF THE MEAT

Generalities

MUSCLE STRUCTURE

Striated muscle is found in skeletal and cardiac muscle. It is made up of bundles of muscle fibers. Each muscle fiber is surrounded by a connective tissue called endomysium. Every 20-40 muscle fibers are grouped forming the primary bundles, these in turn are grouped into secondary and tertiary bundles. These bundles are surrounded by connective tissue called the epimysium. Each muscle is in turn surrounded by the perimysium (Forrest et al., 1979).

STRUCTURE COMPOSITION

Meat (common name) is made up of three types of tissue: muscle tissue, connective tissue, and fatty tissue. The most abundant tissue is muscle tissue, which is made up of bundles or bundles of muscle fibers, which can be easily seen and separated in well-cooked meat.

STRUCTURE COMPOSITION

Fibers are elongated cells that contain many protein fibrils oriented like them, responsible for movement when they contract and relax. These are joined together by the connective tissue, which, forming a tendon, in turn joins the muscle with the bone ^1,8 (Figure 1). Finally, associated with the connective tissue found between the fiber bundles is the fatty tissue, which is made up of fat cells that serve as an energy source for the muscle fibers. The qualities of the meat (texture, color and flavor) depend to a great extent on the distribution and relative proportion of these tissues ¹.

FACTORS THAT INFLUENCE THE QUALITY OF MEAT

ITS IMPORTANCE

The growth of an animal corresponds to the increase in weight and height, as well as the changes in shape and body composition that accompany it. It represents the set of changes in weight, shape, anatomical and chemical composition of animals, from conception to adulthood. Growth and development are the two terms that go hand in hand. According to Hammond (1960), growth is the weight gain experienced by animals from birth to stabilization in adulthood, and development is the modification experienced by the proportion, conformation, body chemical composition and physiological functions of the animal as they age advances, although both phenomena usually occur simultaneously,It is possible for an individual to develop (increase in length and height) without experiencing alterations in their weight (growth) or vice versa Numerous hormonal, genetic and environmental factors affect growth, which interact with each other and regulate it

INFLUENCE OF GENETICS ON ANIMAL DEVELOPMENT

Genetic factors also have an important effect on growth. They act on hormonal levels and balances, metabolic pathways, intake, nutritional efficiency, etc., which leads to marked racial and individual differences in growth. In general, the action of genes is not concentrated in a certain characteristic related to growth.

ANIMAL HEALTH

The immune system is important both for its role in controlling diseases that affect growth and for the possibility of using it in the manipulation of endocrine functions. The hyper or hypo-function of the immune system affects the animal in different aspects. In both cases, growth is affected, generally decreasing

ANIMAL HEALTH

Hypo-function of the immune system can lead to more sensitivity to diseases. The effect of diseases on growth can be direct (alters absorption, metabolism, etc.) or indirect (the animal cannot eat enough). There is also an inter-relationship between the immune and endocrine systems, mainly with growth hormone.

GROWTH CONTROL MEASURE

Live weight is the measurement commonly used to determine growth. The record of live weight, in relation to other techniques, presents as advantages its ease and low cost. However, it requires that certain minimum conditions are met for it to be valid: human error must be minimized, the scale must be calibrated and fluctuations due to the different filling degree of the digestive system in ruminants must be eliminated. The intestinal content represents about 10% of the total weight of the animal

GROWTH CONTROL MEASURE

If we understand growth as the evolution of live weight over time, we could express it in Kg / day. This measure of growth is the most common, although it has the drawback that if the time interval considered is long, we do not get a clear idea of what is happening at a given moment. To obviate this inconvenience, it is used to express it in relative value, in relation to the live weight of the animal: (final weight - initial weight) / initial weight (g / day / Kg. Live weight).

FACTORS INFLUENCING GROWTH

The management / feeding system has a significant impact on the growth rate of the animals. There are numerous research works in which this effect is analyzed.

FACTORS INFLUENCING GROWTH

Cooke et al. (2004) compared the influence of diet on the growth of three groups of Charolese breed animals of Irish origin. Each of the three groups of 20 animals received a different diet in terms of the administration of concentrates 96 days before sacrifice. The GMD of each group was 1.13 Kg / day (control group, low level of concentrate), 1.30 Kg / day (intermediate ration) and 1.41 Kg / day (high level of concentrate).

WEIGHT GAIN ACCORDING TO TYPE OF DRIVING

Schoonmaker et al. (2002), in Angus x Fleckvieh steers introduced in fattening at 111, 200 and 307 days of age, obtained average daily gains of 1.62, 1.68 and 1.88 Kg / day, respectively. Nuernberg et al. (2005) verified a lower growth rate in Fleckvieh and Friesian breed steers reared and finished in a system based on pastures and silage than those subjected to an intensive system (870-900 g / day those finished in pasture vs. 1.15-1.40 Kg / day those of intensive).

INFLUENCE OF RACE AND GROWTH

Breed is a factor that greatly influences weight gain, it is established that pure breeds of meat have greater weight gain than other breeds (dairy), as well as crosses between these and the so-called dual purpose, despite the handling with them.

MEAT FOR HUMAN CONSUMPTION

GENERAL AND DEFINITION

MEAT

Edible part of any mammal All parts of an animal that have been judged as safe and suitable for human consumption or are destined for this purpose.

DEFINITION OF MEAT

However, the skeletal muscle of warm-blooded animals, produced primarily by modern livestock techniques and partly by hunting, is commonly referred to as meat. In addition to muscle, there are meat products: blood, fat, viscera, bones, etc., of animals, which are used to make various types of food and some industrial products such as gelatin.

DEFINITION OF MEAT

Striated muscle tissue in the phase after its cadaveric rigor (post-rigor), edible, healthy, clean and innocuous from slaughter animals that, through official veterinary inspection before and after slaughter, are declared fit for human consumption.

DEFINITIONS

Primary cuts. The primary cuts are the arms, legs, steak and ribs. Secondary cuts. They are cuts with or without bone, obtained from the primary cuts, such as: pulps, lounge, loins, chop, etc. Sausage. Operation of introduction of a meat product in a natural or artificial casing or casing. It is the whole process from the moment the animal enters the slaughterhouse until its weighing in carcasses and other edible and inedible parts. Slaughterhouse (Slaughterhouse). Any establishment where certain animals are slaughtered and prepared for human consumption and that has been approved, registered and / or included in a list by the competent authority for that purpose.

FRESH MEAT

It is the freshly obtained meat, marinated or not and that has only been subjected to refrigeration, between 0 ° C and 4 ° C in the center of the cut, which has not received, for the purposes of its conservation, any other treatment than protective packaging and that preserves its natural characteristics. Frozen meat. It is the meat that in the center of the cut reaches and is kept at a temperature below -10 ° C. Matured bovine meat. It is the meat that after slaughter and has reached rigor mortis, is stored between 0 ° C and 7 ° C for at least seven days, to allow the resolution of rigor, a condition in which it acquires special characteristics of color, aroma, flavor and texture Lean meat. It is that coming from carcasses with little adipose tissue. Meat not suitable for human consumption. It is the meat from animals with zoonotic diseases,in a state of decomposition, in which the alteration of its organoleptic characteristics (color, smell, consistency) is evident; likewise, those contaminated by microorganisms, parasites, insects, larvae; also that from unborn children (fetuses) or treated with dyes, antiseptic substances, hormones and other alterations verified by current legal provisions.

CHARACTERISTICS OF MEAT

RED COLOR, WHOSE COLORATION IS DUE TO TWO PIGMENTS: THE MYOGEN IN THE FORM OF MYOGLOBIN AND THE HOMOGEN IN THE FORM OF MUSCULAR HEMOGLOBIN, AS WELL AS SMALL QUANTITIES OF CYTOCHROMES AND ENZYMES, MAINLY IN THE FORM OF CATALASSES.

FACTORS THAT ALTER THE COLOR: IN THE EARLY AGES, THE COLOR OF THE MEAT IS WHITE AND AS THE ANIMAL DEVELOPS, THE MEAT DARENS. GREEN FOODS HIGHLY CHLOROPHYLIC, PRODUCE DARK RED TONE MEAT, MEATS AND MEATS OF A LIGHTER RED TONE; NATURAL OR ARTIFICIAL MILK AND FLOURS, RESULT IN WHITE MEATS, PROPERTY OF YOUNG ANIMALS, CALLED MILK. (VEAL).

SMELL OF MEAT

THE ODOR DEPENDS MAINLY ON THE FEED THE BEEF RECEIVED, WHICH IS SUBJECT TO THE VOLATILE FATTY ACIDS THAT ARE DIFFERENT IN EACH SPECIES.

FOOD CONSUMED VARIETY OF INTESTINAL FLORA AND THE MANY RACES ANIMAL SLAUGHTER IS REFLECTED IN OWN SCENT OF FLESH OF EACH ESPECIE.MACHOS DESTINED FOR REPRODUCTION (TORO, GOATS AND BOAR OVEJOS Y), SLAUGHTERED IN Recent Activity SEXUAL, THEY ORIGINATE A STRONG SMELL. THE FLAVOR OF MEAT VARIES ACCORDING TO COOKING AND CONDIMENTATION, YOU CAN ONLY APPRECIATE THIS CHARACTERISTIC WHEN CONSUMING IT AND ACCORDING TO EACH PERSON'S TASTE.

SPECIFIC WEIGHT

THE MEAT WHEN BEING TREATED (SWEAT, ROASTED, REFRIGERATED, ETC.) MODIFIES SEVERAL PROPERTIES SUCH AS JUICY, COMPOSITION, CONSISTENCY, CONSIDERABLY ALTERING ITS SPECIFIC WEIGHT. THERMAL CONDUCTIVITY

THE THERMAL CONDUCTIVITY IS ESTABLISHED ACCORDING TO THE CLASS OF FABRIC, IF IT IS VERY FATTY, IT HINDERS THE MEAT REFRIGERATION PROCESS.

CONSISTENCY

THE TEXTURE OF THE MEAT DEPENDS MAINLY ON THE SPECIES OF THE ANIMAL AND ITS AGE, FOR EXAMPLE, WHICH HAVE HAD LESS MUSCULAR ACTIVITY. IN THE SAME WAY THEY SHOULD BE TAKEN INTO ACCOUNT:

- THE FOOD YOU HAVE RECEIVED ACCORDING TO ITS SPECIES.

- THE CONSEQUENCES OF LEAVING THE MEAT

EXPOSED TO THE AIR (DRIES AND HARDEN).

- THE ADDITION OF SEASONINGS WHEN PREPARING THE MEAT. (SALT)

CHEMICAL COMPOSITION

In relation to the chemical composition, meat is composed of water, proteins and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, as well as small amounts of carbohydrates ⁹. The chemical composition of meat varies according to different factors, such as species, breed, diet, age, sex and anatomical area. The composition of lean meat is relatively constant in a wide variety of animals.

CHEMICAL CHARACTERISTICS OF MEAT

THE CHEMICAL COMPOSITION OF THE VARIOUS TISSUES (CONJUNCTIVE, FAT, MUSCULAR, BONE, ETC.), DIFFERENCE IN THE QUANTITY AND QUALITY OF THE MEAT, BOTH IN THE LIFE OF THE ANIMAL AS IN THE POST-MORTEM CHANGES OF THE MUSCLE.

THESE CHANGES ARE CAUSED BY A BIOCHEMICAL MODIFICATION THAT TRANSFORMS THE MUSCLE INTO EDIBLE MEAT.

FATTY CONTENT

Fat is the most variable component, its content ranges from approximately 1.5 to 13% ¹¹. Based on fat content, meats can be classified into extra lean (up to 5%), lean (up to 10%), and fat (up to 30%). Fat accumulates mainly in four deposits: body cavity (around the kidneys, pelvic region and heart), subcutaneous area, intermuscular and intramuscular location.The fat that is associated with the connective tissue located between the muscle bundles (intramuscular fat) is responsible for marbling or marbling; and presents great differences depending on the type of muscle, species, race, tissue, diet and environmental influences Fats are essential for the acceptability of meat, since their concentration in it and the composition of each of the lipid fractions influence in a way important in its organoleptic properties (texture, juiciness, flavor,aroma, color, etc., of cooked food)^one

PROTEIN CONTENT

Protein is the most abundant component of meat, second only to water. They range on average between 20-30% ¹¹. The main protein in muscle tissue is myosin, which is responsible together with actin for muscle contraction. While the connective tissue is made up of 2 proteins: collagen and elastin ⁸.

Collagen

Collagen is responsible for much of the toughness of the meat, however, with cooking, part of the collagen is transformed into gelatin, giving it greater tenderness.

HEALTH AND FAT CONTENT

("Healthy fats") are found in greater amounts in chicken meat in red meat, and muscles of the rabbit have a higher proportion of these fatty acids that chicken , regards cholesterol, its average content is about 750 mg / kg of meat, while organ meats contain a much higher amount (around 3,000 mg / kg) ⁴.

CARBON HYDRATES

Carbohydrates are found in small amounts, varying with the species. Horses have the highest concentration (4-5%), and 1% in cattle. In meat they are represented mainly by glycogen (similar to vegetable starch). Despite their low content, they exert important functions in energy metabolism and have an important impact on its flavor, texture and even conservation

COLOR OF THE MEAT

The main pigment in meat is a protein called myoglobin. The physiological function of this protein is to store oxygen in the muscle of the living animal. The color of the meat depends on the chemical state of this molecule. Their concentration depends on the species, type of muscle, age and exercise of the animal. According to their content, they can be classified into red meat (cattle, goats, sheep, pigs, etc.) and white meat (especially poultry).

SHELF LIFE OF MEAT

Regarding stability, meats are very perishable foods. This is due to its chemical composition and high water content, which make it an excellent substrate for a wide variety of microorganisms, including spoilage and pathogens (causing diseases). The table indicates the alteration caused by bacteria, which meat undergoes under different conditions; on the other hand, meat can undergo lipid oxidation, generating rancid odors and flavors. The susceptibility to oxidation depends on the species, surface in contact with oxygen, type of tissue, type of packaging, addition of salt, among other factors. In general, poultry meat is more oxidizable due to its greater richness in unsaturated fatty acids; these are more sensitive to oxidation than saturated fatty acids.This type of alteration is a problem especially in frozen and cooked-refrigerated meats.

OXIDATION

CONSERVATION

To delay the alteration of meats and prevent diseases associated with their consumption, it is necessary to refrigerate them as soon as possible, or freeze for longer storage times. Additionally, meats should be thoroughly cooked and good food handling practices applied.

MEAT AND HEALTH

Consumption of red meat and processed meats has been associated with an increased risk of disease

cardiovascular disease, diabetes and cancer. Regular consumption of small amounts of red meat, especially processed red meat, has even been found to be associated with an increased risk of heart disease and stroke, and a higher risk of dying from cardiovascular disease or any other cause.

Regarding cancer, the International Agency for Research on Cancer (IARC) recently classified processed meat as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer. Experts concluded that each 50 gram serving of processed meat (e.g., sourdough / hot dogs / hot dogs / sausages, ham, sausages, cured meat, cured jerky, corned beef, and meat-based preparations and sauces) consumed daily increases the risk of colorectal cancer in 18%.22 An association with stomach cancer was also observed, but the evidence is not conclusive regarding type 2 diabetes, a meta-analysis that included the analysis of 3 large studies (442,101 participants followed for 14-28 years) found that a daily serving of red meat the size of a deck of cards can increase the risk of adult diabetes by 19%; while consuming ½ that size daily serving of processed meats can increase risk by 51%

OSTEOPOROSIS

Finally, the high consumption of red meat could increase the risk of osteoporosis, due to the excessive protein intake. When a lot of protein is consumed, the body requires a large amount of calcium - and some of this can come from the bones - to neutralize the acids that are released into the blood as a result of the

protein metabolism

LIFE EXPECTANCY

Regarding the association between mortality and red meat, the Harvard team of researchers followed more than 120,000 men and women for 28 years in the United States, finding that participants who ate more red meat were more likely to die younger, and a higher probability of dying from cardiovascular diseases and cancer.

GOOD LIVESTOCK PRACTICES

GENERALITIES

GMP AND THE SAFETY OF ANIMAL FOODS See information on the page.

SANITARY CONTROL

MEAT QUALITY

SAFETY

WHAT IS AN INSPECTION?

Look for evidence that puts the quality and safety of agri-food at risk.

WHAT TO LOOK FOR WITH AN INSPECTION

IDENTIFY THE HAZARDS IDENTIFY THE HAZARDS COMPLY WITH THE STANDARDS

The inspector

Detecting multiple diseases in slaughter animals requires reliable, rapid and affordable techniques that can be applied in the slaughterhouse itself. Diagnostic cytology meets all of these requirements. The opinions issued by the official veterinary services in the different meat production centers depend, in some cases, on the support diagnosis or on the sets of techniques that help the veterinary specialist in meat inspection to reach the final diagnosis.

objective

The objective is to allocate with greater scientific criteria the carcasses and offal of the animals for human consumption or to proceed to their total or partial confiscation as their final assessment has been completed. These opinions are sometimes confusing, so a mere visual control is insufficient to make a definite technical assessment.

CORRECT CLOTHING ANTE-MORTEN INSPECTION

VERIFY: MAJOR INJURIES OR INJURIES ARE NOT EXCITED OR FATIGATED IN EXCESSIVE WEIGHT FAVORABLE OF MATANZAN OR PREGNANT FEMALES NO FEVER, COUGH, SECRETIONS OR SLEEVES COLOR AND BRIGHTNESS OF THE EYES AND MUCOSOUSLY ADEQUATE OR MUCOSOUS TYPE IN SOME TYPE

REQUIREMENTS FOR THE SACRIFICE

INTEGRAL ANIMAL HEALTH (FREE FROM ZOONOSIS) FASTING (NO LESS THAN 8 TO 12 HOURS) SUPPLY WATER, NO STRESS, TRANSPORTATION AT SHORT DISTANCES AND IN FRESH HOURS WAIT FOR THE SLAUGHTER NO MORE THAN 2 HOURS KILL WITH RAPID AND ADEQUATE WATER CHLORINATED

REST OR WAIT CORRALS

SANITARY CONDITIONS FOR THE SACRIFICE AND PROCESS FLOW

STABULATION (maintenance in adequate pens) INSPECTION BEFORE SLAUGHTER (COMPREHENSIVE ANIMAL HEALTH) STUNNING (MECHANICAL-PHYSICAL / CO2 GAS) ANIMAL WELFARE BLOODED SCALED SHREDDING FLAMED EXTERNAL SPRAYING SOME USE DISINFECTION

SANITARY CONDITIONS FOR THE SACRIFICE AND PROCESS FLOW

EVISCERATED INTERNAL BODY DISINFECTION CHANNEL INSPECTION (health status of meats)

ZOONOSIS AND SAFETY

The internal muscle mass of meats contains few or no microorganisms, unless cross contamination occurs or the animal suffers from a disease or injury that makes it suitable for this.

ZOONOSIS AND SAFETY

However, during slaughter, further processing, transport and storage they can be contaminated with pathogenic (“harmful” and / or spoilage microorganisms from various sources. Meats may contain pathogenic bacteria, such as E.coli, (including 0157: H7), Clostridium prefringens, Campylobacter jejuni, Listeria monocytogenes and parasites such as,

Trichinella spiralis and Toxoplasma gondii ^20,

The zoonoses are diseases that can be transmitted directly or indirectly from animals to people. This infection has its origin in the consumption of contaminated food or in direct contact with infected animals. In this type of contamination, pathogens, bacteria, toxins, viruses and parasites come into play, most of which are located in the intestinal tracts of animals.The risks therefore start on the farm and, if they are not handled properly right way, they go on and they can get to the table. The key to avoiding zoonoses lies in prevention and control throughout the food chain

STATISTICS

In the European Union about 320,000 human cases of zoonoses are confirmed each year, according to information from the European Food Safety Authority (EFSA), which ensures that "a third of all human infectious diseases have a zoonotic origin", that is, transmitted through animals

PROCESS AREA

STUNNED-BLEEDED ANIMAL

HEAD INSPECTION

CRAZY COW

https://historiaybiografias.com/vacaloca/

SKIN REMOVAL

CHANNEL SHOWER

VISCERA

BACTERIA AND PARASITES

http://iris.paho.org/xmlui/bitstream/handle/1 23456789/711 / 9275119936.pdf

VISCER INSPECTION

SURVEILLANCE AND MONITORING:

PRODUCTIVITY

Sampling in case of suspected infection in animals Official surveillance of the farm where it has been detected and of nearby farms if necessary, as well as isolation of the animals Sending samples to laboratories designated as official and working in cooperation with reference laboratories.

SURVEILLANCE AND MONITORING:

PRODUCTIVITY

Implementation of disease eradication programs, which include, for example, the description of the epidemiological situation, definition of the methods of analysis, rules on movement of animals and the declaration of outbreaks of the disease, as well as rules for the slaughter of animals infected or that may be.

WE CAN DO IT

SEE THE RULES

http://www.cnmsf.gob.do/index.php/sobre-nosotros/marco-legal http://www.agricultura.gob.do/

SOURCES CONSULTED

http://www.edualimentaria.com/carnes–cecinas–composicion properties http://www.consumer.es/web/es/alimentacion/guia–alimentos/meats, eggs – and – derivatives / 2002/08/06/50279.php http://www.consumer.es/seguridad–alimentaria/ciencia–y tecnologia / 2011/09/21 / 203263.php http://www.consumer.es/seguridad–alimentaria/ciencia–y tecnologia / 2003 /06/10/6830.php