WIS338 MEAT PROCESSING 02/26/1990 08:48 AM D1 277 Lines Agriculture Processing/Food and Fiber Meat Processing (10-20 days) This unit deals with meat processing and its related industry. Topics include career opportunities, health and sanitation in meat processing, meat inspection, grades of market animals, slaughtering of market animals, and the wholesale and retail cuts of market animals. Objectives To acquaint students with employment information and career opportunities in the meat-processing industry To provide students with opportunities to practice breed identification skills for common meat animals To inform students of the state and federal regulations of the meat-processing industry To provide students with training in identifying wholesale and retail cuts and in grading meat carcasses To develop student understanding of the slaughter and butchering processes Competencies At the conclusion of this unit, students will be able to explain current employment information such as job descriptions, job availability, personal and educational requirements, working conditions, opportunity for advancement, and other factors relative to potential employment in the meat-processing industry and relate it to their personal needs and aspirations; distinguish breed characteristics of beef, pork, lamb, veal, and poultry; be aware of health and sanitation requirements in meat processing; describe the job functions of the state and federal meat inspectors; identify the parts of the different carcasses from market animals and poultry; list and describe all United States Department of Agriculture grades of market animals and poultry; list and discuss the techniques of slaughter of market animals; distinguish and name the retail meat cuts of market animals and poultry; and distinguish and name the wholesale meat cuts of market animals and poultry. Subject Matter (Basic skills integration areas are shown in brackets following title.) Careers - Current and future employment needs - Job descriptions - Training requirements - Working conditions - Opportunities for advancement - Other factors Breed Characteristics - Beef breeds - Pork breeds - Sheep breeds - Veal breeds - Poultry Health and sanitation in meat processing [Science] - Health - Diseases and parasites of livestock and poultry Meat inspection [Social Studies] - Ante- and postmortem inspection - Labeling - Import and export inspection Market animal carcass identification [Science] - Beef and veal - Hog and lamb - Poultry Market animal grading [Social Studies] - Beef and veal grades - Pork and lamb grades - Poultry grades Market animal slaughtering - Rendering insensible - Shackling and hoisting - Sticking and bleeding - Scalding and skinning - Removing viscera - Splitting - Washing and shrouding - Cooling and storing - Wrapping Wholesale cuts [Social Studies] - Beef and veal - Pork and lamb - Poultry Retail cuts [Social Studies] - Beef and veal - Pork and lamb - Poultry Meat preservation processes - Canning - Smoking - Freezing - Drying - Salting - Pickling Motivational Activities Take a field trip to a meat-processing plant or a supermarket with a meat-cutting department. Post bulletin board displays featuring topics related to this unit. Invite an owner of a meat-processing operation or a meat inspector to give a class presentation. View films, videotapes, and slides on meat processing. Learning Activities Participate in a Supervised Agricultural Experience program. Design a flow diagram of a meat-processing operation. Collect and display various canned and dried meat products. Determine freshness qualities of meat. Report on various areas of meat processing. Describe the steps involved in cutting, wrapping, and processing a carcass. Describe the steps involved in preserving meat products. Conduct taste tests for various processed and fresh meat cuts. Instructional Materials Textbooks and References Basic Butchering of Livestock and Game by John J. Mettler. Pownal, VT: Storey Communications, 1986. Available from National Farm Book Company. Developments in Meat Science by R.A. Lawrie. New York: Elsevier Science Publishing, 1985. Home Book of Smoke Cooking Meat, Fish, and Game by Raymond Hull and Jack Sleight. Harrisburg, PA: Stackpole Books, 1971. How to be Your Own Butcher by Leon Stanley and Evan Lobel. New York: Putnam Publishing, 1983. Introduction to Food Processing by Pavel Jelen. Reston, VA: Reston Publishing, 1985. Meat Evaluation Handbook. Chicago: National Livestock and Meat Board, 1977. Meat, Poultry, and Seafood Technology by Robert L. Henrickson. Englewood Cliffs, NJ: Prentice Hall, 1978. The Meat We Eat by John R. Romans et al. 12th ed. Danville, IL: Interstate, 1985. Processed Meats by A.M. Pearson and F. Warren Tauber. 2nd ed. New York: AVI Publishing, 1984. Raising a Calf for Beef by Phyllis Hobson. Pownal, VT: Storey Communications, 1976. Available from Nasco. Raising Your Own Meat for Pennies a Day by Will Graves. Pownal, VT: Storey Communications, 1983. Bulletins and Pamphlets The following are available from the Cooperative Extension Service. After the Bird Shoot. B2502. Facts about Processed Meats. A3041. Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm. AF2264. Meat Yields from Beef, Pork and Lamb. A2584. Pork - Slaughtering, Cutting, Preserving and Cooking on the Farm. AF2265. So You Got a Deer. G1598. The following is available from the National Livestock and Meat Board. The Meat Board Guide to Identifying Meat Cuts. 17-203. Periodicals Meat and Poultry Meat Plant Magazine National Provisioner Computer Software The following is available from Mid States Agri-Technology Associates, Ltd. Micro-Tutor: Meats. Apple, IBM. The following are available from Midwest Agribusiness Services, Inc. Agri-ID: Beef. Apple. Agri-ID: Sheep. Apple. Agri-ID: Swine. Apple. Laboratory Resources The following are available from the National Livestock and Meat Board. Marketing Photographs. 06-901 (Six color prints). Notebook Charts for Beef (06-406), Pork (06-407), and Lamb (06-408). Films, Videotapes, and Slides The following is available from Agri-Farm Publications. Beef Packing Plant Tour. 5062 (VHS videotape, color). The following is available from Nasco. Beef Yield Grading. Z10951N (VHS videotape, 40 minutes). The following are available from the National Livestock and Meat Board. Meat Evaluation Handbook Judging Slides. 17-602 ( 95 color slides). Meat Identification. 17-601 (136 color slides). The following are available from Vocational Education Productions. Lamb Retail Cuts Identification. 6-040-113V2 (VHS videotape, 40 minutes). Equipment and Facilities Walk-in cooler Freezer Knives Saws (electric and hand) Lab coats Sharpening stones Steel Wrapping materials Hard hats Cleaning materials Meat grinders Sausage stuffer Cooking facilities Cooking utensils