refers to the resultant product of slaughtering a warm-blooded animal to yieldthe flesh used as food. Also includes organs e.g. liver, kidney, sweet meats (brainedible glands), ox-tail etc. In general, it is the flesh of animals both warm bloodedand cold-blooded. Meat is composed of lean muscles, connective tissue, fat, bones,blood and blood forming tissue. Of the more than 3000 mammalian species, onlyabout a dozen are used as food.Most important food animals are cattle, sheep, pigs and poultry. Different countries,regions or communities obtain meat from a wide variety of animals. In somecommunities in Africa, goat meat is a delicacy e.g. Kikuyu. Meat animals weredomesticated several years ago. This resulted in alteration of physical characteristicse.g. size and coloring. There is also increased growth rate. There is an increase in thenumber of animals due to better protection from natural adversaries, better nutrition,improved fertility etc. Animal breeding (progeny testing), artificial insemination, invitrofertilization used to increase carcass measurement to increase animal numbers.Increase in world population requires increase in growth rate. Rising living standardshave made production of more and better meat with more and better preservationmethods, the centre issue.Development of artificial meat/meat monologues (from spun protein fibres derivedfrom vegetable and microbial sources and slaughterhouse waste). Meat monologuesare cheaper than animal meat. The muscle is the most important tissue in meatanimal. Muscle plus an acceptable level of fat becomes the edible portion of thecarcass.The assessment of carcass composition is a critical factor in selection of meatanimals. The major tissues of the carcass are the muscle, fat and bone. Most desirablecarcass composition has maximum amount of muscle, minimum amount of bone andoptimum level of fat. This is a high muscle to bone ratio.To have a high muscle to bone ratio, it is important to understand how tissues growand develop, effect of external factors on this. Understanding of actors enables us toenhance carcass value. Although the edible portion is the critical end point, meatanimals are marketed in a variety of ways depending on sophistication of thatparticular market.Animal, live weight, carcass weight, estimated product yield are ways of sellinganimals. On live weight basis, it is important to estimate the dressing %. Carcassweight, estimate the dressing %. Edible product yield takes into consideration thedistribution of the edible product because on live weight basis. Dressing % is liveweight versus dressed weight. Dressed weight after slaughter, removes all inedibleparts. Aim at high dressing %. Carcass: think of edible product yield - where youwill make money. Edible potion assesses distribution because different parts havedifferent values. Some cuts are more expensive than others are.
The demand of meat products are increasing day by day but the sources are not enough to fulfill the demands of people...
We have to generate some sources to get good quality of meat to fulfill the.needs of people living in urban as well as rural areas in the whole world...