Exam 1 Flashcards
Livestock Slaughter
-the firsts step in the conversion of muscle (pH7.2) to meat pH (4.2). Will undergo rigor mortis
-also serves as the first step in the disassembly line of meat animals
Steps of Slaughter (10)
animal handling
ante mortem inspection
immobilization
stunning
bleeding
dressing procedures
carcass washing & food safety interventions
postmortem inspection
quality interventions
chilling
Process of Slaughter
exsanguination (bleeding)
removal of the hair or skin
removing the abdominal viscera: stomach, intestines, esophagus, and repro glands
head removal
feet (except for swine) hoof removal
removal of the pluck: trachea, lungs, heart
kidneys and surrounding fat are commonly removed from sheep and swine but remain in beef
Handling Prior to Slaughter
reducing stress
-short term stress would lead to PSE (hogs), bruising, over heating, fiery fat, and stress syndrome
-long term stress can be caused by changes in weather, extended fasting periods, illness or sickness, and Dark Firm Dry muscle condition (dark cutters)
Holding Period
livestock species are held without feed 12-24 hr prior to slaughter
free access to water allows for: greater ease of evisceration, minimizes microbial contamination, enhances bleeding
Ante Mortem Inspection
review of live animals by the Food Safety and Inspection Service
looking for signs of disease/illness
deemed as fit, suspect (further inspection needed), or condemed (cannot enter food chain)
-down animals are often deemed suspect
-a down animal that is confirmed sick will be deemed condemned
-a non ambulatory animal is deemed condemned
Immobilization
use of restraint systems such as: stunning/knocking box, v belt restrainer, center-track
Stunning
the rendering of the animal senseless to pain before any other process (stunning is not killing)
use of a mechanical or captive bolt: cartridge powered or air powered
-must stun in the sweet spot, not between the eyes
-need to have a back up single shot immediately for restun
-proper storage and care is important for stun equipment
-only acceptable to shoot bison because massive skull
Other Stunning Devices
electrical: stun or slaughter
-Pigs 1.25 amps (head & back), sheep 1.00 amps, cattle >2.00 amps (2-step process, computer controlled)
-chemical or carbon dioxide: 90% CO2, used in commercial systems, must bleed immediately after
Humane slaughter act of 1960
requires that cattle, horses, calves, goats, mules, sheep, swine, and other livestock must be rendered insensible to pain before being shackled, hoisted, thrown, cast, or cut
the use of humane methods in the slaughter and handling of livestock
-prevents needless suffering
-provides safer working conditions
-improves quality of meat products
Practices Exempt from Humane Slaughter Act
Ritual Slaughter: Halal (Islamic law, the Quran), Kosher (Jewish law, the Torah)
Kosher
clean fit and proper
only healthy animals with split hooves which chew their cud are permitted
kosher slaughter
-performed by a Sochet (man of skill, piety, and expertise), traveling professionals
-if done correctly just as humane and efficient as stunning
-animal must be unconscious when mortal wound is inflicted
Kosher Slaughter Process
neck area must be cleaned
single cut which severs the trachea, esophagus, jugular vein and carotid artery (chalef)
cut must be done within proper area
no hesitation
no pressing
no teaeing
Dtermination of effective stun
Bleed rail insesnsibility
-no blinking
-no eye movement in response to touch or hand waving
-no ryhtmic breathing
-no response to ear or nose pinch
-no arched back or righting relfex
-tongue relaxed out of mouth
Shackling
process of suspending a stunned animal by a hind leg for subsequent exsanguination (except pigs) and dressing
Exsanguinaion
sticking: removal and collection of blood
beef and pigs: sever the ascending branch of the aorta and vena cava
lambs: sever the jugular vein and carotid artery
Dressing Process
removal of feet and hide/pelt (inedible by-products)
Skinning beef: craddle dress, vertical dress
pelting lambs: fisting (using hands), pulling
Scalding/ Dehairing/ Singeing (Pigs)
submerge pig in 143 degree F water with surfing agent for 4-4.5 minutes until hair “slips” easily
*scald scrape singe
-hot water releases the hair follicle (coverts collagen to gelatin)
-tumble scalded pid to mechanically remove hair
-remove toe nails
-scrape residual hair
-singe
Pre evisceration trimming/wasj
steam vaccum or acid cabin (lactic acid, acetic acid)
e. coli 15H7 is major concern in cattle. wash is done to help rid the carcass of this bacteria
Dressing Process
-Seperate head from carcass: atlanto-occipital Joint (between the skull and first cervical vertebra, axis and atlas, respectively)
-inspection of retropharyngeal, mandibular and parotid lymph nodes, masticatory muscles, and tongue by FSIS
-weasand separation beef: separate the trachea and esophagus
-bunging: separate anus/bung from carcass
-brisket/sternum/breast (sheep) splitting
Evisceration
removal of the digestive tract: stomach/rumen, spleen (aka melts), small intestine, large intestine, liver and gall bladder
removal of heart and lungs (pluck)
inspection of liver, heart, weasand, and intestines by FSIS (for consumption)
Carcass Splitting
beef and pigs: seperate carcass sides by splitting
Final trimming and inspection
FSIS inspection for no visible contamination. ZERO tolerance
-fecal matter, milk, ingesta
suspect=slaughtered under additional scrutiny
retained= parts of carcass kept for further inspection
BSE mitigation measures
-banned the use of air injection/ retraction stunning methods
-banned non-ambulatory animals from the food chain
-mandated test and hold procedures for animals identified for BSE tetst
-banned specific risk materials from the human food chain
-banned specific risk material from inorpartion into advanced meat recovery systems
Bovine dentition
second pair of incisors present or erupting, greater than 30 months
first pair of incisors present greater then 24 months less than 30 months
animals greater then 30 months marked and segregated
Specified Risk Materials
determined experimentally or naturally to transmit BSE disease
-in cattle less than 30 months: distal ileum of the small intestie, tonsils
-in cattle greater than 30 months: distal ileum of the small intestie, tonsils, spinal cord, vertebral column, dorsal root ganglia, brain, skull, eyes, trigeminal ganglia
FInal Washing
hot water wash (180 degree F) for 10-15 seconds “thermal pastuerization” (preferred)
steam pasteurization
chemical decontaminants (2-5% acetic or lactic acid)
Quality Interventions: Electrical Stiimulation
cattle and sheep only
-10 to 15 seconds
-improve bleed (pre-evisceration)
-improve tenderness
-speed rigor
-decrease pH (improve color)
-prevent “cold shortening” (when chilled to quickly you get tenderness problems)
Carcass Chilling
Beef carcasses: 24-48 hours spray chilled (can be held for >21 days)
Lamb and goat carcasses: 16-24 hours spray chilled
Pork carcasses: snap chilled or rapid chilled, 23 degrees Fahrenheit for 2 hours (rapid), -20 degrees F for 30 minutes (ultra-rapid), tempered 30-32 degrees F for 22-24 hours
Harvesting Provedures: Beef Slaughter
antemortem inspection
immobilization
stunning
exsanguination
hoof removal
hide removal
head removal
pre-evis washing/OA
evisceration
splitting
inspection
washing/TP/OA
chilling
Harvesting Procedures: Lamb Slaughter
antemortem inspection
immobilization
stunning
exsanguination
foot removal
pelt removal
head removal
pre evis eashing/OA
evisceration
inspection
washing/TP/OA
chilling
Harvesting Procedures: Pig Slaughter
antemortem inspection
immobilization
stunning
exsanguination
scalding
scraping
singing
pre evis washing/OA
head removal
splitting
inspection
washing/TP/OA
chilling
Hide/Skin Processing
beef hides are the most valuable drop item (65-90 dollar per animal)
manufacturing leather: salt preservation, non salt preservation (chemical short term, refrigeration/freezing, fresh hide tanning blue chrome)
Hide/Skin marketing
weighing: all hides are weighed at their origin
soting: mechanically flayed or hand flayed
grading (cattle only):
1 free of holes cuts scores gouges and defects,
2 off pattern up to 4 holes deep scores grain breaks or warts up a third of a side,
3 holes hairslips grubs warts etc
Approximate carcass composition
about 50, 42, and 57 percent of the live weight of cattle, pigs, and sheep respectively are edible or inedible by-products
Value of drop
more than $100 in cattle and more than $50 in swine
rendering
centuries olf practice of converting animal tissues deemed inedible/unsuitable fro human consumption into useful products
as our has grown more affluent consumers prefer higher quality meat portions so that a greater percent of animal is considered unsuitable for human consumption
Rendering Process
Highly regulated industry: permitted and licensed by state agencies, inspected by FDA and Animal Plant Health Inspection Service
involves the conversion of carcasses into 3 end products: meat and bone meal, fat and tallow, water
cooked: 140-150 degrees C for 45-90 minutes
separated: solids (protein) meat and bone meal, liquids tallow
Rendering Raw materials
offal, bones, fat, trimmings, blood
animals dead on arrival, in transit, or on farms
restaurant grease: 4.7 billion pounds produced 2.4 billion pounds recycled by renderers
feathers
grocery store material: 2.7 billion pounds of meat/seafood lost in retail 1.9 billion pounds recycled by rendered
recalled product
1997 ruminant feed ban
the US enacted the pre-emptive feed ban that prohibits feeding ruminant-derived protein (MBM) back to ruminants
FDA prohibits the feeding of all mammalian protein products with the exception of pure pork and pure equine protein to cattle and other ruminants
FDA response to BSE in US
oct 2005 enhanced feed ban to prohibit the use of certain cattle origin martial in the food or feed of all animals
-entire carcasses of BSE + animals, brains/spinal cords of cattle 30+ months, entire carcasses of cattle not inspected and passed for human consumption that are 30+ months and from which brains and spinal cords were not removed, tallow from BSE + animals tallow that is derived from raw materials prohibited by the rule that contains >.15% insoluble impurities, mechanically separated beef that is derived from the materials prohibited by this rule
Proteins banned from all animal feed
all materials from cattle BSE positive
brain and spinal cord from cattle 30+ months
entire carcasses of cattle not inspected and passed (ante mortem inspection) for human consumption unless; cattle are less than 30 months verified, brain and spinal cord are effectively removed from cattle 30+ months
mechanically separated beef made from CMPAF
prohibited materials are called: cattle materials prohibited from animal feed (CMPAF)
top 4 meat producers in world
number one: China (lots of pork)
number two/three: E.U/U.S
number four: Brazil
top 3 global meat exporters
number one: U.S largest meat exporter in broiler, pork, and beef
number two: Brazil
number three: E.U
top 4 Global meat importers
number one: China (good for trade with US)
number two: Japan
number three: Mexico
number four: US
Growth in meat production
Beef: 0.7% avg growth stays pretty level
pork: 1.4% avg growth
broiler: 2.7% avg growth
Top 4 producers in global beef production
number one: US (even though we don’t have the largest herd)
number two: Brazil
number three: E.U
number 4: China
Meat in the Global Food industry
out of the top ten 3 meat companies rank
number 4: JBS
number 5: Tyson foods
number 9: cargill
Top 10 meat industry companies
1 JBS
2 Tyson
3 Cargill
4 SYSCO
5 Smithfield
6 Hormell
7 National Beef Packing
8 Purdue
9 CSI group
10 ConAgra foods
Top 5 US retailers and wholesaler
1) walmart Inc
2) kroger Co.
3) Costco Wholesale Corp
4) Albertsons Cos. Inc.
5) Ahold Delhaize
top 5 largest restaurant companies
1) mcdonalds: has highest standard quality assurance out of any resteraunt
-major player in animal welfare in 1990s causing others to follow suit
2) starbucks
3) subway
4) taco bell
5) burger king
per capita red meat and poultry consuption
on the rise and projected upwards in the next few years
beef plants
large beed plants process >4,000 head a day
includes the fabrication of nearly 100% of all carcasses into boxed beef primal, sub primal, variety meats, beef trimmings, and ground beef
very few large plants sell sides or quarters of beef today and very few fabricate carcasses into retail cuts
retail cuts are produced in centralized facilities or retail stores
US beef industry by segment
“hourglass”
margins are small so to make profit operations have become large
most notably the packers with just 4 companies controlling their sector of the industry
-this provides them a power that no other sector has
top three producers in pork produciton
number 1: china by a wide margin
number 2: E.U
number 3: U.S
Pork plants
process greater than 12000 head per day
fabricate nearly 100% into boxed primal cut, sub primal cut, variety meat, trimming, and processed items,
very few sell whole carcasses or sides, very few fabricate into retail cuts
many do further process items in same facility or neighboring facility: specifically cured and smoked ham and bellies (bacon)
Pork indusrty by segment
“hourglass”
margins are small so to make profit operations have become large
most notably the packers with just 5 companies controlling their sector of the industry
-this provides them a power that no other sector has
top four broiler producers in world
one: US
two: Brazil
three: EU
four: China
Broiler indusrty by segment
vertically integrated
large number of processing plants (slaughter and packing)
Sheep industry in US
behind world in consumption
growing industry
texas #1 for number of sheep
colorado #1 for lamb on feed
colorado #1 for lamb slaughter
Global Meat production
beef production stays pretty level not much growth
major growth in poultry production
great growth in swine production slight decrease in recent years
world per capita meat consumptions
beef consumption stays pretty level: it’s an expensive food source
large increase in poultry consumption: cheaper leaner source of protein
pork consumption large compared to beef: china drives consumption of pork pretty level growth
world per capita dair consumption
significant growth in dairy consumption
india larges consumer then european union and next the united states
US red meat and poultry production
steadily increaseing production
largely increasing the amount of meat exported: important for economy, largely variety meats
stable increase in consumption of meat
exports as a percent og production
28% of pork exported
16% of broilres exported
12% of beef exported
US meat consumer expenditures
largest fraction of expenditure belongs to beef (expensive), then pork, then poultry
US prime and choice
83% of animals graded are choice and prime
Taste is King, consumer preference has driven genetics, nutrition, and husbandry to produce more high quality beef cows.
beef industry must operate on demand basis to be successful
Profitability in beef industry
profitability will improve significantly for cow calf, fed cattle and feeder cattle producers in 2022
drought and large cullings will lead to shortage of beef supply in the market making those who have cows more profitable
