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Прочитайте три отрывка. Озаглавьте каждый отрывок и скажите, какие из них дополняют информацию текстов А и В.
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1. The quality of a beef carcass can best be described in terms of «conformation», «finish», and «quality», the latter term being a condition of the muscle. The animal with the best conformation is one which will yield a large proportion of valuable joints and a small proportion of bone. The question of bone content is more important in beef than with mutton or pigs, as in the latter cases practically all the bone is disposed off in the various joints, but with beef a very large percentage of the bone is removed before sale.
Finish refers to the external covering of fat, and correct finish suggests a smooth covering of creamy-white fat evenly distributed over the surface of the carcass.
Quality of the meat is associated with the texture, and this depends on the size of the muscle bundles and the quality of connective tissues. Intramuscular fat, «marbling», is the good indication, and the question of meat juices, or sap, must not be ignored.
A large number of factors influence this quality in beef and among the more important are: breed, condition, age, sex, activity, pre-slaughter and slaughter conditions, and finally the method of storage. They are interdependent, but they all have an important influence on the final product.
2. For the livestock producer, grades form part of the basis on which animals are bred, fed, bought, and sold. Grades have been established for live animals that are designed to correspond to the respective federal grades for carcasses. Producers can estimate the grade of animals they plan to produce, the prices they can expect to pay or to receive for those animals, and which market will buy their production. For the packer, processor, and retailer, grades provide a means for segregating animals, carcasses, and meat into groups that are more uniform as to class, quality, and condition. The use of grades facilitates pricing in the buying and selling of animals, carcasses, and meat products. For consumers, the presence of a grade or brand stamp on a product represents an assurance that the product conforms to some established set of standards.
3. Brands are grades which are applied to meat or meat products by the processing industry, including the individual packer, processor, distributor, or retailer.
Many companies have their own grading or branding system, each with its own unique standards. There was, and still is, no uniformity of standards for a specific product among the various companies, nor is there any uniformity in grade names. Within a few years, a much larger volume of beef was branded than was federally graded. Since then, this situation has become reversed, so that the proportion of fresh meat that is presently being branded is smaller than which is federally graded. Smaller, regional packers and processors have come to prefer the use of federal grades rather than brands, because they can compete better with large, national packers.
In contrast to the situation with carcasses and fresh meat, brands are widely used for all types of processed meat products. Brands, in general, play an important role in the merchandising and promotion of processed meat products.
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24. Обсудите информацию отрывка 1 в парной беседе. Для этого составьте 5-6 вопросов к отрывку и задайте их своему товарищу. Ответьте на его вопросы.
25. Ответьте на вопросы к отрывку 2.
1. What are the purposes of grading?
2. Is it necessary for producers to estimate the grade of animals? Why?
3. Is grading a means for segregating only carcasses into groups?
4. What does the use of grades facilitate?
5. What does the presence of a grade or brand stamp represent for consumers?
Переведите отрывок 3 письменно с помощью словаря.
Прочитайте текст С и скажите: а) какие виды сортирования туш и мяса упоминаются в тексте; б) какое значение имеет внутримышечный жир туши; в) какие факторы следует принимать во внимание при определении сортности мяса по массе.
Text C
Grades for Cutability
Cutability is indicative of the proportionate amount of salable retail cuts that can be obtained from a carcass. Beef, pork, and lamb carcass merchandising includes the trimming off of excess fat, the removal of many bones, and a subdivision of the carcass into retail cuts (such as steaks, chops, roasts, and ground meat) before their sale to consumers. The percentage of yield in such cuts varies widely among carcasses. Thus, carcasses that have the same quality grade designation may have quite different potential value because of differences in retail cut percentages. Grading system has been established to segregate carcasses, based on their expected retail yield. For beef and lamb carcasses, these grades are called yield grades, and they are a separate and distinct grading system from the quality grades.
Only one grading system is established for pork carcasses. It is a yield grading system that is based on the expected yield of the four lean cuts (ham, loin, picnic shoulder, and Boston shoulder).
The yield of retail cuts, as defined in the yield grade standards for beef and lamb carcasses, is popularly known as percent cutability.
Total yield of retail cuts that is obtainable from the carcass may be 20 percent or more above the values indicated by the yield grade standards.
Amount of fat. The amount of external, internal, and intramuscular fat on a carcass has more effect on percent retail yield than any other single factor. Excess finish must be removed in order to prepare attractive, easily merchandisable retail cuts.
Thus, the amount of these internal fat deposits must be taken in-
to consideration in the establishment of a yield grade.
Muscle development. Several measures of muscle development are used to establish yield grades. For example, six degrees of muscle development, from “very thick” to “very thin”, are recognized in pork carcass grading. In lamb carcass yield grading is based on the shape and development of the muscles in the leg region. Measurements of muscle development are not as accurate predictors of retail yield as are fat thickness measurements. Thus they have less influence on the yield grade.
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Carcass size. Carcasses also differ in their percent retail yield due to difference in their degrees of finish and muscle development. Thus, in order to make accurate predictions of retail yield, the rib eye area must be considered in relation to the carcass size. Similarly, a larger carcass could have greeted fat thickness than a smaller carcass, and still have the same expected retail yield. The most widely used indicator of skeletal size is carcass weight. However, it is general practice to measure carcass length in pork, rather than the carcass weight, as an indicator of skeletal size. Skeletal size measurements are not included in standards for lamb carcass yield grades.
As is evident from the discussion of yield grades a variety of factors are taken into consideration in order to predict the retail yield.
28. Кратко передайте содержание текста С, используя фразы – клише, которые вы найдёте в приложении.
UNIT 3
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