MEAT318: Meat Technology
,1 — Intro to Meat318 and Markets
Learning Objectives
- discuss link between consumption and meat trading patterns
- identify major world trade patterns in beef, sheep and goat meats
- list australia’s major markets for beef, sheepmeat, goat and pork
- describe how these markets have changed over time
- understand the concepts of demand and supply driven prices
Types of Consumers
- vegans
- vegetarians
- omnivores
- grillivores
- carnivores
- ‘enlightened meat consumers’
Animal Use as Food
meat – (muscle tissue) beef, pork, lamb, goat, poultry
- most efficient way to get protein
- only way to harvest some natural resources like grass which are high in cellulose and lignin
- highly prized food
- red meat = nutritious
Red Meat – Nutrient Value
9 essential nutrients:
- iron – carries oxygen around the body
- zinc – helps to keep the immune system strong
- B12 – important for the nervous system
- omega-3s – supports normal brain function
- protein – for growth and development
- B group vitamins (niacin, riboflavin, vitamin B6) & phosphorous – for producing energy from
food
,What do Meat Consumers’ Demand?
- confidence factors
- quality – flavour, juiciness and tenderness
- safety – lack of residues or hazards
- ethical factors
- products produced, harvested and handled ethically
- environmental concerns – E. coli, nitrates
- nutritional factors
- lean, low-fat, healthy source of protein and B-vitamins
- source of iron, zinc and omega 3s
- economic factors
- reasonable purchase price, value for price
Selection Question
- which breed(s)?
- purebred vs. crossbred?
- registered?
- sell breeding stock?
- retain ownership of young stock?
- raise replacements for others?
Abattoir Products
, Animal Use as By-Products
- bones – buttons, glue, fertiliser, mineral supplement for livestock feed (calcium)
- fat – chemicals, creams, dressings, lubricants, soaps, food
- glands – medicine, food additives
- collagen – glue, gelatin
- intestinal & stomach tissue – lunch meats, surgical sutures, strings for musical & sports instruments
- stomach contents – fertiliser, other
- hides – leather, collagen
Current Consumption
Meat Consumption
- developed economies
- majority poultry and pork
- average beef consumption
- little sheep meat consumption
- approx. 140 million tonnes cwe consumed (estimated in 2030)
- developing economies
- approx. 240 million tonnes cwe consumed (estimated in 2023)
- 100 million tonnes more than developed economies
- meat consumption per person per year (2018)
- united states and aus – approx. 110 kg per person a year
- japan and china – approx. 70 kg per person a year
- indonesia – approx. 35 kg per person a year
,1 — Intro to Meat318 and Markets
Learning Objectives
- discuss link between consumption and meat trading patterns
- identify major world trade patterns in beef, sheep and goat meats
- list australia’s major markets for beef, sheepmeat, goat and pork
- describe how these markets have changed over time
- understand the concepts of demand and supply driven prices
Types of Consumers
- vegans
- vegetarians
- omnivores
- grillivores
- carnivores
- ‘enlightened meat consumers’
Animal Use as Food
meat – (muscle tissue) beef, pork, lamb, goat, poultry
- most efficient way to get protein
- only way to harvest some natural resources like grass which are high in cellulose and lignin
- highly prized food
- red meat = nutritious
Red Meat – Nutrient Value
9 essential nutrients:
- iron – carries oxygen around the body
- zinc – helps to keep the immune system strong
- B12 – important for the nervous system
- omega-3s – supports normal brain function
- protein – for growth and development
- B group vitamins (niacin, riboflavin, vitamin B6) & phosphorous – for producing energy from
food
,What do Meat Consumers’ Demand?
- confidence factors
- quality – flavour, juiciness and tenderness
- safety – lack of residues or hazards
- ethical factors
- products produced, harvested and handled ethically
- environmental concerns – E. coli, nitrates
- nutritional factors
- lean, low-fat, healthy source of protein and B-vitamins
- source of iron, zinc and omega 3s
- economic factors
- reasonable purchase price, value for price
Selection Question
- which breed(s)?
- purebred vs. crossbred?
- registered?
- sell breeding stock?
- retain ownership of young stock?
- raise replacements for others?
Abattoir Products
, Animal Use as By-Products
- bones – buttons, glue, fertiliser, mineral supplement for livestock feed (calcium)
- fat – chemicals, creams, dressings, lubricants, soaps, food
- glands – medicine, food additives
- collagen – glue, gelatin
- intestinal & stomach tissue – lunch meats, surgical sutures, strings for musical & sports instruments
- stomach contents – fertiliser, other
- hides – leather, collagen
Current Consumption
Meat Consumption
- developed economies
- majority poultry and pork
- average beef consumption
- little sheep meat consumption
- approx. 140 million tonnes cwe consumed (estimated in 2030)
- developing economies
- approx. 240 million tonnes cwe consumed (estimated in 2023)
- 100 million tonnes more than developed economies
- meat consumption per person per year (2018)
- united states and aus – approx. 110 kg per person a year
- japan and china – approx. 70 kg per person a year
- indonesia – approx. 35 kg per person a year
