Dr. Lyda Garcia, Associate Professor and Extension Meat Specialist with The Ohio State University, shares her expertise on the science behind meat quality and how proper livestock management impacts the final product consumers enjoy. Quality means different things to different people - from marbling content and color to freshness and safety - but understanding the factors that influence it can help producers deliver better products.
• Three types of stress affect meat quality: physiological, psychological, and nutritional
• Bruising causes significant economic losses, especially in beef cattle and cull cows
• Dark cutters (from long-term stress) and PSE meat (from short-term stress) are major quality issues
• Show animals often experience more quality issues due to handling and environmental stress
• Home processors should implement food safety practices including three-bucket cleaning systems
• Use a 1:1 ratio of white vinegar and water as a final antimicrobial intervention
• Proper cooling and temperature control are essential for both quality and safety
• Common sense practices prevent cross-contamination during processing
• Food safety shouldn't be compromised, especially considering vulnerable populations
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