Carcass Grade

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Lecture 2

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  • Carcass Grade

    1. 1. Carcass Grade
    2. 2. KARKAS: adalah bagian ternak setelah dipotong, dikurangi bagian kepala , kulit, darah, keempat kaki bagian bawah mulai dari metacarpus dan metatarsus, isi rongga dada, isi rongga perut dan lemak ambing kecuali ginjal dan lemak sekitarnya
    3. 3. Non carcass  Edible-Offal  Inedible
    4. 4. By 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     
    5. 5. Carcass Grading  Yield grade  Quality grade
    6. 6. Beef Carcass Grade
    7. 7. Yield grade YIELD 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  1-5
    8. 8. 12-13 TH RIB FAT  measured at the 12th rib perpendicular to the outside fat at a point 3/4 the length of the rib eye (longissimus) muscle
    9. 9. % KPH  The amount of kidney, pelvic and heart fat is fat accumulated in the body cavity of the carcass. The weight is reported as a percent of the carcass weight (1-8%)
    10. 10. HOT CARCASS WEIGHT  the weight of the carcass after slaughter
    11. 11. REA (Rib Eye Area)  Measure of the longissimus dorsi muscle area at the 12/13 rib interface
    12. 12. 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%
    13. 13.  BCTRC: BONELESS CLOSELY TRIMMED RETAIL CUT ROUND, LOIN, RIB, CHUCK
    14. 14. Quality Grade  Quality grades indicate the factors related to the sensory characteristics of tenderness, flavor, color, texture and juiciness. The quality grade is intended to reflect the cooked product's overall acceptability  USDA quality grade  prime, choice, good, standard, commercial, utility, cutter, canner  Determined by :  Maturity  Marbling
    15. 15. Quality Grade  Maturity Maturity group Age A 9 to 30 months B 30 to 42 months C 42 to 72 months D 72 to 96 months E more than 96 months
    16. 16. Quality 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)
    17. 17. Quality Grade  Marbling  Marbling is fat within the muscle (intramuscular fat) and is evaluated in the rib eye between the 12th and 13th ribs.  Beef cuts with high levels of marbling are more likely to be tender, juicy and flavorful than the cuts with very low levels of marbling
    18. 18. 10 USDA degree of marbling 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE MODEST SMALL SLIGHT TRACE PRATICALLY DEVOID DEVOID
    19. 19. Lamb Carcass Grade
    20. 20. 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)
    21. 21. Yield Grade  Yield grade  1-5 Yield Grade Fat thickness (inch) % Carcass as BCTRC (leg, loin, rack, shoulder) 1 0.15 and less 47.4 or greater 2 3 4 5 0.16 to 0.25 0.26 to 0.35 0.36 to 0.45 > 0.46 45.6 to 47.3 43.8 to 45.5 42.0 to 43.7 41.9 or less
    22. 22. Leg Score  Leg scores are normally coded, such as : 15 = Prime + 12 = Choice + 9 = Good + 14 = Average Prime 11 = Average Choice 8 = Average Good 13 = Prime 10 = Choice 7 = Good -
    23. 23. Example of yield grade 1
    24. 24. Example of yield grade 5
    25. 25. Qualtity Grade     Prime Choice Good Utility
    26. 26. Qualtity Grade  1. Determined by : Maturity 2. Flank fat streaking 3. Conformation
    27. 27. Maturity Lamb  2-12 months Yearling mutton  12-24 months Mutton  over 24 months
    28. 28. Maturity  Maturity class determination – Joint • Break - Young • Spool – Old – Ribs • Red, round – Young • Opaque, flat - Old
    29. 29. Flank fat streaking  1. 2. 3. 4. 5. 6. 7. 8. 9. Flank fat is a visible deposit within and upon the surfaces of the primary and secondary flank muscles ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE MODEST SMALL SLIGHT TRACE PRATICALLY DEVOID
    30. 30. Conformation Conformation Designations –Prime, Prime-, Choice, Choice- and Good 
    31. 31. Pork Carcass Grade
    32. 32. Yield Grade GRADE % YIELD OF FOUR LEAN CUTS (ham, loin, blade shoulder, picnic shoulder)     U.S. NO. 1 U.S. NO. 2 U.S. NO. 3 U.S. NO. 4 > 53.0 50.0 – 52.9 47.0 – 49.0 < 47.0
    33. 33. Quality Grade    Carcass length Fat thickness (last rib) Degree of muscling
    34. 34. Muscle Scores 3 2+ 2 2- 1
    35. 35. Quality Grade  U.S.1 CARCASS LENGTH AVERAGE BACKFAT THICKNESS DEGREE OF MUSCLING 30.4 INCHES 1.3 INCHES THICK  U.S.2 CARCASS LENGTH AVERAGE BACKFAT THICKNESS DEGREE OF MUSCLING THICK 30.0 INCHES 1.6 INCHES MODERATELY  U.S.3 CARCASS LENGTH AVERAGE BACKFAT THICKNESS DEGREE OF MUSCLING 29.5 INCHES 1.9 INCHES SLIGHTLY THIN  U.S.4 CARCASS LENGTH AVERAGE BACKFAT THICKNESS DEGREE OF MUSCLING 28.5 INCHES 2.2 INCHES THIN  UTILITY
    36. 36. Carcass #1 Avg. Backfat : 0.85 LEA : 7.6 Muscle Score : 3
    37. 37. Carcass #2 Avg. Backfat : 0.8 LEA : 5.4 Muscle Score : 2+
    38. 38. Carcass #3 Avg. Backfat : 0.9 LEA : 4.5 Muscle Score : 2
    39. 39. Carcass #4 Avg. Backfat : 1.82 LEA : 4.9 Muscle Score : 2-
    40. 40.   Seam fat = intermuscular fat Marbling = intramuscular fat

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