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Meat Storage > CONSIDERATIONS AFTER SLAUGHTER > Flashcards

CONSIDERATIONS AFTER SLAUGHTER Flashcards

1
Q

Raw Materials in the Production of Slaughterhouse By-products:

A
  1. slaughterhouse/ dressing plant condemns
  2. dead animals
  3. bone (green or dry)
  4. unserviceable hides, skins or pelts
  5. blood
  6. tannery fleshings and trimmings
  7. feathers
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2
Q

Slaughterhouse By-products from Rendering:

A
  1. industrial fats and tallow
  2. bone meal
  3. feather meal
  4. stock feeds and poultry feeds
  5. fertilizer
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3
Q

This is necessary to avoid complains and litigation problems. It can be done effectively through the use of water vapor condensers. Proper siting of rendering area and wind direction should be considered in the planning and construction of rendering facilities.

A

control of odors

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4
Q

Precautions should also be taken to ensure destruction of pathogens, e.g. by proper heat treatment, to minimize the likelihood of their transmission by rendered inedible products used in animal feed.

A

destruction of pathogens

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5
Q

animal and vegetable wastes are used in biogas production for heat, light and power generation.

A

Methane gas production

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6
Q

Materials that may be used in Methane gas Production:

A
  1. manure
  2. effluents
  3. ruminal contents
  4. blood
  5. urine
  6. rejected fruit
  7. vegetable wastes
  8. grain offal
  9. straws
  10. stalks
  11. chaff
  12. grass
  13. weeds
  14. household wastes
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7
Q

CONSIDERATIONS DURING STORAGE AND
DISTRICUTION OF CARCASS MEATS

A

I. MEAT REFRIGERATION
II. MEAT TRANSPORT
III. MEAT MARKET

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8
Q

the process of reducing and maintaining the temperature of a space or material
below the temperature of the surroundings.

A

refrigeration

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9
Q

to slow down or arrest microbiological, biochemical and other changes that result to meat spoilage

A

purpose of refrigeration

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10
Q

2 STEPS INVOLVED IN MEAT REFRIGERATION:

A

A. Chilling of carcasses/ sides
B. Freezing, after deboning

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11
Q

PROBLEMS ENCOUNTERED IN CHILLING:

A
  1. Cold Shortening
  2. Weight Loss
  3. Condensation
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12
Q

= This is the toughening of meat (due to contraction of muscle fibers) when subjected to a temperature below 10o
C or lower w/in 10-12 hrs. after slaughter or before onset of rigor mortis.

= This is not a problem in pig carcasses, but a common problem with mutton (sheep) and beef carcasses.

A

cold shortening

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13
Q

current is passed from one electrode to another, both of which are placed in
the rectum of the carcass very soon after stunning and sticking. Nerves in the rectum conduct the current resulting in effective stimulation of the hindquarter primal cuts.

A

rectal system

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14
Q

an electrode is inserted in or attached to the nostril, and another electrode is inserted in the rectum after stunning and sticking. If applied within 8 minutes of stunning, this system stimulates the nervous system in the spinal region, as well as the rectum, resulting in effective stimulation of the cube roll (muscles of the rib) and the hind quarter primal cuts.

A

Nostril-rectal system

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15
Q

an electrode is attached to the nostril. The other electrode is on a rubbing bar which touches the leg of the carcass as it passes. The rubbing bar should contact with the carcass at the region between the pin bone and the stifle joint.

A

Nostril-leg (rubbing bar) system

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16
Q

This is the most common and major problem in chilling. It consists of the accumulation of or the presence of moisture on chiller structures, particularly on overhead structures within the
chilling room.

A

condensation

17
Q

This is the separation of meat from its bony attachments within 1-2 hours after
slaughter of electrically stimulated carcasses. It should be completed out within 3 hours from sticking.

A

HOT BONING (after electrical stimulation)

18
Q

After meat is cut up, it is packed in moisture impermeable film and frozen. Ideally, it is quickly frozen (blast freezing) and then stored in temperatures of –18oC.

A

freezing

19
Q

This refers to whitish or amber-colored patches on frozen meat surface due to excessive drying out of surface layers of meat.

A

freezer burn

20
Q

This is the intense shortening of muscle on thawing when meat is frozen before rigor is completed.

A

thaw rigor

21
Q

What determines product (meat) quality?

A
  1. Initial quality of the meat
  2. Standard of hygiene during processing
  3. Processing temperature
  4. Temperature and duration of storage
22
Q

To MINIMIZE spoilage by limiting bacterial growth

A

chilling

23
Q

Required temperature at thickest point of carcass side:

A
  • beef and veal < 15°C in < 20 h
  • mutton and lamb < 7 °C in < 12 h
  • pork < 10°C in < 15 h
24
Q

After pH falls below 6.0, and ultimate pH is reached, ATP resynthesis no longer occurs and rigor mortis is resolved.

A

Resolution of Rigor

25
Q

muscle enzymes inhibited from producing ATP

A

At pH < 6.2

26
Q

2 Methods of Electrical Stimulation:

A
  1. HIGH VOLTAGE ELECTRODE SYSTEM
  2. EXTRA LOW VOLTAGE ELECTRODE SYSTEM
27
Q

Extra LOW voltage electrical stimulation
3 methods of application:

A

Rectal, Nostril-rectal, Nostril-leg

28
Q

Electrical Stimulation
*Advantages:

A
  • Allows rapid chilling of carcasses.
  • Allows hot boning of carcasses 2 hours after slaughter.
29
Q

Electrical Stimulation
* Disadvantages:

A
  • Increase incidence of broken backs when downward puller is used.
  • Stiffening of legs cause problems in subsequent dressing operations
30
Q

CAUSES of Condensation:

A
  • Loading of hot and wet carcasses into
    chillers
  • Inadequate refrigeration system
  • Entrance of warm air when chiller doors are opened
  • Pre-cooling chillers prior to loading
  • Washing of chillers with hot water
31
Q

Procedure in Commercial Freezing:

A
  • boning room (boning room 10°C)
  • blast freezing (-30 to -40°c)
  • freezer Storage (-18 °C onwards)
31
Q

Problems encountered in Freezing:

A
  1. Freezer burn
  2. Weight loss due to drip/ weep
  3. Thaw rigor
32
Q

Meat Transport:

A
  1. Exclusive for meat (not for transport of live animals)
  2. Clean and disinfected prior to loading
  3. With overhead rails
  4. With suitable racks for frozen and wrapped meat.
33
Q

MEAT MARKETS
Meat Stalls:

A
  1. LOCATION: separate section & far from fish stalls
  2. SIZE: Adequate (3.1 square meters)
  3. FLOORS: smooth and sloping towards drains
  4. Good ventilation & lighting
  5. WALLS: smooth, hard and washable
  6. DRAINS: have traps and screens
  7. Wooden counter tops with plastic covering
  8. Chopping boards of hard wood
  9. Hang meat on rail (don’t keep lying on counters)
  10. Latrines and hand-washing facilities
34
Q

The Chilling temperature:
Beef and Veal

A

< 15oC in < 20 hours

35
Q

The Chilling temperature:
Mutton and Lamb

A

< 7oC in < 12 hours

36
Q

The Chilling temperature:
pork

A

< 10oC in < 15 hours

Meat Storage (10 decks)

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