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The Meat We Eat > Exam 1 Questions > Flashcards

Exam 1 Questions Flashcards

1
Q

Define meat

A

a skeletal muscle and associated tissues derived from mammals as well as avian and aquatic species

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2
Q

Understand trends in meat consumption by protein over the past 40 years

A

We have been eating more chicken cause it’s cheaper. Pork consumption has been the same. Beef consumption was up for a little bit but then went down cause of prices.

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3
Q

What protein are we eating the most? Why?

A

Chick cause it’s cheaper

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4
Q

What impact did COVID have on the percentage of food that went toward restaurants & food service?

A

packaging because processing plants

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5
Q

Why was there a temporary retail meat shortage during the start of the COVID pandemic in the US

A

Plants shut down, not being able to process things, can’t shift production from food service? to retail because of equipment limitation

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6
Q

What have food processors done to mitigate COVID risks?

A

Plastic walls, individual breakrooms, changing break times - all trying to lower COVID risk

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7
Q

What is the value of animal-sourced foods in the developing world?

A

Very bio-available

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8
Q

If microbial pathogens are identified on the surface of a carcass, where did they probably originate?

A

Probably from the intestine, or contamination from the person

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9
Q

What is the primary daily function of federal meat inspection personnel in all facilities?

A

Checking “safety” by following your HACCP plan

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10
Q

What is required to be on an FSIS meat label

A

1.Conduct Hazard Analysis
2. Determine critical control points
3.establish critical limits
4. establish monitoring procedures
5. establish corrective actions
6. establish verification procedures
7. establish record keeping & documentation procedures

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11
Q

What are SSOP & SOP’s?

A

SSOP = Sanitary Standard Operating Procedures

SOP = Standard Operating Procedures

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12
Q

What are GMPs?

A

Good Manufacturing Procedures (hairnets, washing hands etc)

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13
Q

What does a properly applied and documented HACCP plan ensure for all kinds of meat processing facilities?

A

It ensures food safety, and that the product is wholesome but does not guarantee zero risk

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14
Q

What is the primary purpose of ante-mortem inspection?

A

Inspectors check before - looking for mad cow disease etc. Looking to mark the animals and condemn them before they go into the plant

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15
Q

What is the purpose of postmortem inspection relative to animal health and public/human health?

A

Inspectors check after - looking for diseases that are transmissible to humans. EX: liver flukes and parasites

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16
Q

What are the two critical control points all facilities are required to have for slaughter?

A

Critical control points - hurdles that the HACCP plan has to address
1. Protect the food supply
2. Minimize risks

17
Q

What are examples of a multiple food safety hurdle system?

A

Cooking the product, chilling the product, changing the pH, drying the product, and using GMPS, SSOP and SOPs

18
Q

*What does the term adulterant mean relative to FSIS? What will happen if FSIS declares Salmonella an adulterant in ground beef?

A

Adulterant = no meat product shall contain any substance that would render it injurious to health

19
Q

What is ritual slaughter and what is unique about it from a USDA regulatory perspective?

A

Halal and Kosher - they can’t feel any pain (not stunned)

20
Q

What is the difference between a microbial pathogen and spoilage bacteria?

A

Microbial = gets people sick
Spoilage = looks nasty (green) and smells bad

21
Q

*Describe how microbial infection results in food-borne illness.

A

microbes produces a toxin, which when ingested by the host (human), triggers sickness

22
Q

*Describe how microbial intoxication results in food-borne illness.

A

organism is ingested by the host, then grows and by its presence it disrupts the normal functioning of the system

23
Q

*Describe how a microbial enterotoxin results in food-borne illness.

A

Organism grows in the GI tract
and produces toxins

24
Q

Which subsets of the population are most susceptible to food-borne illness?

A

Young children, elderly, and pregnant women

25
Q

Staphylococcus aureus

A

Everywhere, the biggest area of concern Is food that is not properly chilled, intoxication

26
Q

Listeria monocytogenes

A

Pre-cooked, ready-to-eat products, infection

27
Q

E Coli 0157:H7

A

Ground beef, enterotoxin

28
Q

Salmonella

A

Chicken but everywhere, infection

29
Q

Clostridium Perfringens

A

Gravy, food that’s been temperature-abused, anaerobic state, enterotoxin

30
Q

Campylobacter

A

Chicken, only chicken, infection

31
Q

How does ambient temperature affect microbial growth? What is log and lag phase microbial growth?
Identify the danger zone for microbial growth?

A

Danger zone = 40-140F degrees

32
Q

What is the mode of transmission for a viral food-borne illness & trichina?

A

Trichina - came from garbage-eating pigs, has lowered because more knowledgeable now and have changed what pigs eat, etc

33
Q

What is the most likely pathogen culprit if you become sick from eating raw oysters?

A

Vibrio

34
Q

List and briefly describe three traits that make meat an ideal medium for microbial growth compared with other perishable foods like vegetables and produce

A

is high in moisture (70% water), rich in protein (18-20% protein), pH (~5.6)

35
Q

Define the different cooking methods for meat cuts

A

Dry cookery - tender cuts of meat (tenderske loin)
Moisture cookery - stew, cooks more inside. It’s more for tough meat

36
Q

Why would we prefer to use dry cooking?

A

Nice sear and it’s quicker

37
Q

Explain what influences what cooking methods should be applied to different cuts

A

Tough meat = moisture cooking
Soft meat = dry cooking (just putting on a pan)

38
Q

Explain the three main challenges that are associated with cell-cultured meat

A
  1. who should regulate it
  2. if consumers want it
  3. expensive (requires a lot of money)

The Meat We Eat (2 decks)

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