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)
