Meat Identification, Evaluation and Grading

At the end of the unit, the students should:

1. Learn the different methods of identifying meat carcasses

2. Understand the importance of meat grading and determine the different classes and grades
of beef and pork
3. know the different measurements and cutability estimators for beef and pork carcass
evaluation

A. MEAT IDENTIFICATION
The different cuts of meat within species have been discussed. It is important to identify
the different types of meat.

1. Species identification
a. Use of physical parameters

Normal meat color from common livestock carcasses

Species Normal lean color Normal fat color and

consistency
Beef Bright cherry red to dark red Cream white to yellow, firm
and dry
Pork Grayish pink to grayish red White and greasy
Carabeef Dark red Flinty white
Chevon Light red to bright red Chalk white, appears brittle
and dense
Veal pinkish Seldom have fat, cream
Horse Bright red Cream to yellow, usually soft

The criterion of lean color for species identification is however, unreliable Because the color
pigment is highly reactive to oxygen and highly sensitive to dehydration.

Within species, the more dehydrated and the longer the meat is exposed to air, the darker the
color is. Lean meat from old animals is darker than lean meat from young animals.

One easy observable difference between beef and carabeef carcass is the fat color. Fat from
beef is yellowish whereas fat from carabeef is flinty white.

It is very difficult to differentiate horsemeat from beef when the meat are into small pieces;
however, horsemeat has the tendency to show bluish luster and may turn blackish when
exposed to oxygen. Horsemeat also has a strong horsey odor.
Carcasses coming from sheep and goats are likewise similar and can only be distinguished
through the following points. In goat carcasses, the sharpness of the back and withers is
noticeable compared to the round back and well-fleshed withers of the sheep. The thoracic
cavity of the goat is flattened, in the sheep it is barrel-shaped. Bone structures of the two
species show that the tails of goats are thinner than those in sheep.

b. Biochemical methods
1). Evaporation method for differentiating cattle and carabao meat
This method revolves on the principle that beef tissue contains much carotene while the
carabeef does not contain as much. It consists of treating ground meat with absolute alcohol
for 30 minutes followed by extracting it with ether for 30 minutes. Extract obtained is
evaporated and the residue tested for carotene. Carabeef has a white residue while beef has a
yellowish residue.

2). Direct reading method

This is the short cut of the above method. after the alcohol treatment, a mixed fat
solvent is added so that the fat is dissolved into the solvent. Then, the fat-solvent solution floats
to the surface. In beef, the fat-solvent layer is yellow while it remains colorless is carabeef.

3). Analysis of the muscle glycogen content

Horsemeat is differentiated from other types of meat by performing this test.
Horsemeat has greater glycogen than other types.

c. Serological methods
This method depends on the response of immunized test rabbits against carabeef red
cells. Immunized rabbits against carabao cells have weak agglutinin for cattle red cells and very
strong agglutinin for carabao red cells.

d. Chemical treatment of fat

In this method, the solid fat from meat is treated with ether. The recommended sample
is 1 gm. completely minced fat. In beef, maximum yellow coloration and moderate amount of
fat is extracted while in carabeef, there is no yellow coloration and only a small amount of
carabao fat is extracted.

2. Age identification
The age of the animal affects the quality of the resulting meat most especially
tenderness. One reliable criterion in identifying the age of an animal from where a piece of
meat is obtained is its bone structure. The bones along the backbone are reddish and porous
while animals are young and these ossify, calcify, harden and become flinty, as they get older.
The changes in the quality of meat as affected by age follow the changes taking place in
the bone structure. Animals that mature fast develop changes in the bone structure and meat
characteristics fast.

3. Sex and class of Animal Identification

 The surest way to identify a male carcass is to look at the pizzle eye. The pizzle eye is the
cut base of the refractor muscle hence, can only be found in a male carcass. In male carcass,
however, it is not oval and the edges are not smooth. The belly cut in female pork carcass is
straight and smooth, whereas in male carcass a good amount of curvature is made as a result of
removing the penis during slaughter.

B. Meat Evaluation and Grading

1. Meat grading defined
Meat evaluation and grading is not yet popular in the Philippines. Consumers
continuously look for meat type animals that have less fat and leaner. Meaty animals, however,
do not command higher price than average animals, thus, there is no interest to produce prime
grades. This is probably due to the fact that there is inadequate meat supply and any type of
meat can be sold at a high proce.
Grading – is segregation of commodities into homogenous groups on the basis of
characteristics, that buyers and sellers take into consideration while negotiating the terms of
the sale. It is a system of standardization and classification.

2. Advantages of grading
 Facilitates sale on the basis of grade than inspection
 Provides market identification and acts as a basis for advertising
 It allows the purchase of meat and meat products without physical inspection
 Improves pricing and operational efficiency
 Provides a common language whereby the price differential can be associated
with the desired quality characteristics
 Improves efficiency in distribution of products of varying quality
 Increases competition by increasing the knowledge of buyers and sellers
 Permits trading without inspection and this leads to the reduction in transaction
expenses for both buyers and sellers

3. Classification and grading of beef carcass
Beef carcass – the trunk of a slaughtered, skinned cattle not including carabao with the
head, feet, tail and internal organs removed.

Beef carcass is supplied in the following types

a. fresh beef carcass (type 1) – beef carcass from newly slaughtered cattle that has not
been hanged for more than 12 hours at room temperature nor undergone chilling, freezing or
any other processing treatment.
b. chilled beef carcass (type2) – beef carcass that is cooled to a temperature of 1 to 4 ˚C
at the deepest portion within 24 hours.
c. frozen beef carcass (type 3) – beef carcass that has been previously chilled and
exposed to an air temperature of -23˚C or lower and then brought to an internal temperature
of -20˚C at the deepest portion within six days.
Classes of beef carcass based on sex condition at slaughter
a. steer carcass – the carcass of a male cattle that has been castrated before the full
development of the secondary sex characteristics
b. heifer carcass – the carcass of a mature female cattle that is less thasn five years old and has
not yet given birth
c. cow carcass – the carcass of a female cattle that has given birth or is older than five years
d. bull carcass – the carcass of an uncastrated mature male cattle
e. stag carcass – the carcass of a male cattle castrated after the secondary sex characteristics
have fully developed.

Grades of beef carcass

a. excellent
b. superior
c. good
d. utility

4. Classification and grading of pork grading

Pork carcass – the trunk of a slaughtered swine dehaired and the head, edible organs and offal
removed.

Pork carcass is supplied in the following types

a. fresh pork carcass (type 1) – pork carcass from newly slaughtered swine, which has not
undergone chilling, freezing or any processing treatment.
b. chilled pork carcass (type 2) – pork carcass that has cooled to a temperature range of 1 to 4˚C
at the deepest portion within 24 hours
c. frozen pork carcass (type 3) – pork carcass that has been previously chilled and exposed to an
air temperature of -23˚C or lower and then brought to an internal temperature of -20˚C at the
deepest portion within six days

Classes of pork carcass based on sex condition at slaughter

a. barrow carcass – carcass of a male swine castrated before it attained sexual maturity
b. gilt carcass – the carcass of a young female swine that has not produced a young and has not
reached an advanced stage of pregnancy.
c. sow carcass – the carcass of a mature female swine that has not produced a young and has
not reached an advanced stage of pregnancy.

Grade of pork carcass

1. excellent
2. superior
3. good
4. unclassified
C. Meat Evaluation
1. Meat Evaluation Defined
Meat evaluation is slightly different from grading in the sense that evaluation is the
assessment of the value of a product. Slaughtered animals, carcasses and meat maybe
evaluated without grading them but all products to be graded must be evaluated.

2. Common measurements used in pork evaluation

a. Liveweight
The most important factor in determining value is the weight of the animal. Weight of
animals slaughtered is obtained on a properly calibrated balance.

b. Carcass yield is commonly expressed as percent of the liveweight, the whole sale cuts as
percent of the liveweight, carcass weight and /or the wholesale cut.

c. Carcass composition
1). lean-fat-bone components
The composition of the carcass maybe determined using the whole carcass or by the use
of sample joints (half carcass, shoulder, ham, back and streak, loin, leg and combined shoulder
and loin).

2). Backfat thickness

This can be measured in the live animal or in the carcass. In the live animal, it is
obtained by averaging the measurements made opposite the first rib, last rib and last lumbar
vertebrae. In the carcass, measurements are made on the both sides of the carcass, thus
backfat thickness is the average of six readings.

3). Loin eye area

This is the cross-sectional area of the longissimus dorsi muscle at the tenth rib region of
the loin. The loin area at this portion has the highest magnitude of relationship with lean cut
yield. After cutting the loin between the 10th and 11th ribs, the muscle area is carefully traced
on an acetate paper. The area is then determined using either the grading grid, the
compensating polar planimeter, the length x width x factor method or by the use of an ordinary
graphing paper.

4). Length of hindlegs

It is obtained as this has a high positive correlation with the bone content of the carcass.
Length is obtained from the dorsal edge of the exposed symphysis pubis to the tip of the toe.

5). Density and specific gravity

The density and specific gravity are highly correlated with the composition of the
carcass. Since specific gravity reflects the composition of the meat, the specific gravity of
sample joints instead of the carcass maybe used.
d. Carcass quality
1. Carcass length
This is measured from the dorsal tip of the exposed part of the symphysis pubis to the
forward edge of the first rib. Carcass length is often included as a measure of carcass yield.

2. Thickness of belly
Thickness of belly is associated with thick fat.

3. Marbling
This is the intramuscular fat or the fat dispersed between the muscle fibers. This trait
has been given much importance in determining palatability of the carcass. Marbling is
conveniently scored using a standard ranging from 1 to 5 where 1 stand for devoid and 5 stands
for excessive.

4. Color
The color of the longissimus dorsi muscle is related with backfat thickness, carcass
length and loin eye area. Color is a very important attribute of meat and affects price in market
stalls. The most satisfactory way of evaluating color is by subjective scoring using a hedonic
scale of 1 to 5. Five is dark while 1 is pale.

5. Maturity
Maturity is related to many palatability characteristics of the carcass. This is best
assessed using bone structure. Maturity in pork is not as important as in beef since pork has
abundant subcutaneous and seam fats.

6. Fat quality
There are several ways of assessing the quality of fat. These can be roughly divided into
chemical, physical and subjective methods:
a). chemical method – it includes the iodine number and peroxide value. Iodine number
gives an idea of the degree of saturation of samples whereas peroxide value is an indication of
the susceptibility of the fat to oxidation.
b). physical method – it includes melting point, refractive index and penetrometer. The
melting point is an indication of the proportion of unsaturated and saturated fatty acids.
Refractive index is a measure of total unsaturation. Penetrometer measures the penetration of
a needle into a sample fat. Firm fat resists the needle hence lower readings are expected.
c). subjective method – the thumb pressure seems to be the most accurate subjective
method of assessing fat firmness.

7. Tenderness
Some of the tools used to measure this trait include the Warner Bratzler Shear Machine,
Instron Universal Testing Machine and taste panels. The use of panel still appears the most
advantageous.

8. Juiciness
 This is one trait that has not been satisfactorily measured objectively. The only
acceptable method to measure juiciness is by the use of taste panels.

9. Other measurements
The measurements of the heart, middle and flank girths, body length could also be
taken. All these traits are obtained as measure or predictors of yield and conformation of the
carcass.

3. Common Measurements in Beef Carcass Evaluation

Two general categories are given emphasis in beef carcass evaluation. These are quality
traits and the yield and cutability of the carcass.

a). Quality Estimators

Quality is an estimate of the degree of excellence of a product. It is considered as
the relative desirability of the meat in a carcass. It is primarily measured by:
1. Marbling and feathering
The most common site od assessing marbling in beef carcass is at the cross-
sectional surface of the longissimus dorsi muscle between the 12th and 13th ribs. It is evaluated
using the same system as in pork but assessed with a 9 point hedonic scale, with scale of 1 as
very abundant and 9 as devoid to traces. Feathering is the intermingling of lean and fat in the
intercoastal masculator. It is easily observed between the ribs at the inner portion of the
carcass. This is evaluated in similar manner as marbling using the same hedonic scale.

2. Firmness of lean and fat

This is the best evaluated by thumb pressure. Scoring is done with the use of
hedonic scale. Lean and fat which are watery, soggy and soft are given the lowest score while
lean with optimum firmness and fat are given the median scores.

3. Maturity
In beef and carabeef, there is practically no more change in the charactreristics
of the meat when cattle and carabao reached the age of 42 months.

4. Texture of the lean

Fine textured meat is smooth and velvety while coarse textured meat appears
globular. The globular texture of meat from old animals is a result of thick connective tissue
surrounding each meat fiber. The most satisfactory measure of texture is with the use of taste
panel.

5. Color of lean and fat

This is the most important trait of meat that affects showcase acceptance. Color
is difficult to measure because it is affected by the age of the anima, exposure of meat, fat
content and many other factors. Myoglobin, the main color pigment in meat is very unstable.
Color is conveniently evaluated with the use of a hedonic scale in a similar manner as in
marbling.
b. Yield and cutability estimators
1. Carcass yield
Slaughtered animals are fabricated into standard wholesale and retail cuts. The
dressing percent and the yield of the different cuts are computed as percent of the liveweight,
carcass weight and weight of the cuts.

2. Carcass composition
The lean-fat-bone component is a very important characteristic of the carcass.
The estimated lean-fat-bone yield of the carcass is highly correlated with the actual yield.

3. Rib eye area

The loin eye area in swine is known as the rib eye area in cattle. The site for
obtaining the rib eye area is at the rib region between the 12th rib and 13th ribs. This trait is a
very good indicator of leanness in the carcass.

4. Backfat thickness
Only feedlot cattle have measurable backfat thickness. This is an estimate of
external fat in the carcass. It is measured over the rib eye muscle perpendicular to the outside
surface at a point three-fourths of the length of the rib eye from its chine bone end.

5. Other measurements
Other measurements include carcass length. Round circumference, carcass
length, round and shoulder thickness and similar other measurements are occasionally included
in an effort to predict yield and conformation of carcasses.