Animal Products

Question 1

Types of Products

Answer 1

-can be edible or inedible
-meat products= muscle meats, variety meats
-Meat Products= wholesale cuts, retail cuts

Question 2

Animal Processing

Answer 2

-Live animal, slaughter, chilled carcass, wholesale cuts, retail
-Dressing Percentage (chilled carcass wt/live wt)*100
-rule of thumb: poultry 80%, swine 70% (72-73%), cattle 60% (62-63%), sheep 50% (50-52%)

Question 3

Inspection

Answer 3

-Mandatory for commerce (with a few exceptions)
-Insure safety and wholesomeness and humane handling of animals
-paid for by taxpayers
-state or federal employees

Question 4

Grading

Answer 4

-Not mandatory
-predicts eating quality or product quantity
-paid for by the packer
-personnel are government employees
-many companies use their own quality designations

Question 5

Why do we evaluate (grade carcasses?

Answer 5

-factors that impact meat
-quality grades
-yield grades

Question 6

Asses factors that impact the meat

Answer 6

-quality (tenderness, color, juiciness)
-cutability (amount or yield of lean meat)

Question 7

Quality grades

Answer 7

-predict palpability
-How it will taste
-determined by age, marbling

Question 8

Yield grade

Answer 8

-How much there is
-measure amount of fat, lean, and bone in the carcass

Question 9

Beef quality

Answer 9

-determined by maturity and marbling
-less than 42 months old: prime, choice, select, and standard
-commercial
-utility
-cutter
-canner

Question 10

Beef yield grade

Answer 10

-backfat
-ribeye area
-carcass weight
-internal fat
grades: 1 to 5

Question 11

Pork quality grade

Answer 11

-color, firmness, marbling
-acceptable
-unacceptable

Question 12

pork yield grade

Answer 12

-YG= (4 x backfat) - (1 x muscle score)
-muscle scores: 1=thin, 2=average, 3=thick
-grades: 1 to 4, utility

Question 13

Sheep quality grade

Answer 13

-maturity, lean quality, carcass conformation
-break vs spool joint
-Lamb: prime, choice, good utility
-Mutton: choice, good utility, cull

Question 14

Sheep yield grade

Answer 14

-YG = (backfat x 10) + 0.4
-Grades: 1 to 5

Question 15

Poultry quality grade

Answer 15

-only has quality grade
-A: highest quality, only grade at retail level
-B and C: processed products (cut, chopped, ground)
May have bruisers, broken bones, discoloration, missing parts

Question 16

Eggs

Answer 16

-70% sold whole, 30% sold in some processed form
-collected, cleaned, candled= processed eggs broken, separated, and pasteurized, tested for Salmonella
-classified by = size and quality

Question 17

Egg quality

Answer 17

-Based on external and internal factors
-external factors= cleanliness, soundness of shell, shape, visually assessed
-Internal factors= albumen thickness, yolk, size/condition of air cell, abnormalities, assed via candling

Question 18

Egg Quality Grades

Answer 18

-AA: clean unbroken shell, small air cell, clear firm white and slightly defined yolk
-A: Clean unbroken shell, medium air cell, clear reasonable firm white, fairly defined yolk
-B: clean or stained shell, unbroken, large air cell, weak and watery white, blood or meat spots, well defined yolk

Question 19

Dairy Products (test)

Answer 19

-stored on farm in refrigerated tanks
-tested for antibiotics twice= before leaving farm, arrival at processing plant
-processing plant= Fat % standardized, Homogenized, and pasteurized

Question 20

Diary quality

Answer 20

-2 grades
-grades A = lowest bacterial count
-90% of all fluid milk sold
-grade B = higher bacterial count (still safe), used in manufacturing (butter, cheese)

Question 21

Ensuring Product Safety: Farmer

Answer 21

-track and follow withdrawal times
-proper administration of antibiotics/vaccines

Question 22

Ensuring Product Safety: Processor/packing plant

Answer 22

-Hazard analysis and critical control point (HACCP) plan
-May take pathogen reduction steps (pasteurization)

Question 23

Ensuring Product Safety: Government

Answer 23

-legislation to improve safety, animal welfare
-food safety inspection service (FSIS)

Question 24

Ensuring Product Safety: Consumer

Answer 24

-Food storage
-proper cooking =145 F beef, lamb pork
=160 F ground meat and eggs
=165 f poultry

Question 25

Lab grown meat

Answer 25

-Cell culture technique = composition identical to actual meat
-Process = tissue harvested from living animal
+isolate stem cells
=allow cells to multiply and encourage differentiation
+provide proteins, vitamins, sugars, amino acids
+provide scaffolding= give product a realistic shape (steak)

Question 26

Cont. Lab Grown Meat

Answer 26

-currently around 50 startups
=some meat sector investors (Cargill, Tyson foods)
=Upside foods-chicken product cleared by FDA
-What will consumer acceptability be?
-Cost?
-Environmental implications
=lesser greenhouse gas emissions
=lesser land, water use
=greater energy input
-Who regulates?
=USDA-meat, egg, dairy products
=FDA-other food products
-seem to be jointly involved with lab grown meat