Exam 3 - Meat Grading & Inspection Flashcards
how does grading differ from inspection
grading determines value of product depending on features (muscle:fat, cut, muscle) whereas inspection meets federal guidlines and considered safe to eat
what does grading accomplish
increase production in these products due to consumer demand
how is grading performed
computer enhanced visualization
what are the dfferent quality grades
reflect differences in expected cooked eating quality
sex class (heifer vs steer)
maturity (young, intermediate, mature)
marbling (SL, SM, MT, MD, SLAB, MAB)
firmness
what do yield grades tell you
reflect differences in carcass composition
% boneless, closely trimmed retail cuts from round, loin, ribs, chuck
1-5
Describe the “fabrication” and processing of meat products.
conversion of carcass –> cuts using standard cutting methods that evolved from separation of
1. fat from lean
2. tought from tender
3. thick from thin
4. valuable from less
5. across the grain perp. to longitudinal orientation of muscle fibers
What steps are taken to assure meat wholesomeness and safety?
quality control during harvest, processing, storage, and distribution
keeping the product cold, clean and moving
What is the difference between ‘safety’ and ‘quality/wholesomeness’?
safety - safe to consume despite wholesome features
quality/wholesome - observable features consumer looking for
How do microbial risks occur during the harvest process?
happens on surfaces (e.g. hides)
cutting tool or surface contacts
hamburger/ground beef highest risk for contamination due to vast amount of surface area that could be contaminated and internalized in the meat
value-added programs
marketing - different cuts, marination (more desirable), for more profit
niche marketing - branded products
certified/process verified programs
source, special feeding, breed claims, special handling, special fabrication
USDA labeled approval
managed supply chains (supply/demand)
how are animals moved to slaughter
calmly, lights, confined tunnels
how are animals handled/manage at slaughter facility
- stunned/unconscious by
- captive bolt gun
-firearm
-CO2 chamber (hogs)
- electrical stun (hogs sheep poultry, NOT cattle) - death by exsanguination
most common stunning method
penetrating captive bolt to render unconscious, reduce overall suffering
no air injection or pneumatic stunners
Describe the steps in the slaughter process.
immobilization
bleeding
head removal
skin/hair removal
feet/toenail removal
evisceration (remove organs)
splitting
inspection
washing
chilling
How are animals inspected prior to slaughter?
antemortem inspection by FSIS for overt, visible illness
crippled, downers, TB test, epithelioma (eye cancer), anasarca (edema), swine erysipelas, vesicular exanthema, dead/dying, comatose, fever, obvious disease
postmortem inspection supervised by veterinarian - normal go to food, sick go to vet “railed out”
- viscera, head, carcass
only ____ can condemn entire read meat carcasses
vets
only ____ can condemn parts (liver, heart, etc.)
food inspector
______ can condemn poultry
vets and food inspector
methods designed to maintain food safety
avoid fecal contamination, concerned about enteric bugs from GI or hide, remove contamination
washing/microbiological intervention
hot washing
acid rinse
steam vac
thermal pasteurization
chlling methods
bacteria won’t spread
blast/spray chill 28-32 degrees “hot box’ for 24-48 hours
move to holding cooler 32 degrees for storage
meat sold in america must be ______
USDA inspected w/ USDA “bug”
exception: retail markets, state inspection, custom exempt “not for sale”
meats for export
USDA inspected
export certificate
stamped for export
some countries require signature from vet
