Exam 3 - Meat Grading & Inspection

Question 1

how does grading differ from inspection

Answer 1

grading determines value of product depending on features (muscle:fat, cut, muscle) whereas inspection meets federal guidlines and considered safe to eat

Question 2

what does grading accomplish

Answer 2

increase production in these products due to consumer demand

Question 3

how is grading performed

Answer 3

computer enhanced visualization

Question 4

what are the dfferent quality grades

Answer 4

reflect differences in expected cooked eating quality
sex class (heifer vs steer)
maturity (young, intermediate, mature)
marbling (SL, SM, MT, MD, SLAB, MAB)
firmness

Question 5

what do yield grades tell you

Answer 5

reflect differences in carcass composition
% boneless, closely trimmed retail cuts from round, loin, ribs, chuck
1-5

Question 6

Describe the “fabrication” and processing of meat products.

Answer 6

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

Question 7

What steps are taken to assure meat wholesomeness and safety?

Answer 7

quality control during harvest, processing, storage, and distribution

keeping the product cold, clean and moving

Question 8

What is the difference between ‘safety’ and ‘quality/wholesomeness’?

Answer 8

safety - safe to consume despite wholesome features
quality/wholesome - observable features consumer looking for

Question 9

How do microbial risks occur during the harvest process?

Answer 9

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

Question 10

value-added programs

Answer 10

marketing - different cuts, marination (more desirable), for more profit
niche marketing - branded products

Question 11

certified/process verified programs

Answer 11

source, special feeding, breed claims, special handling, special fabrication
USDA labeled approval
managed supply chains (supply/demand)

Question 12

how are animals moved to slaughter

Answer 12

calmly, lights, confined tunnels

Question 13

how are animals handled/manage at slaughter facility

Answer 13

1. stunned/unconscious by
   - captive bolt gun
   -firearm
   -CO2 chamber (hogs)
   - electrical stun (hogs sheep poultry, NOT cattle)
2. death by exsanguination

Question 14

most common stunning method

Answer 14

penetrating captive bolt to render unconscious, reduce overall suffering

no air injection or pneumatic stunners

Question 15

Describe the steps in the slaughter process.

Answer 15

immobilization
bleeding
head removal
skin/hair removal
feet/toenail removal
evisceration (remove organs)
splitting
inspection
washing
chilling

Question 16

How are animals inspected prior to slaughter?

Answer 16

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

Question 17

only ____ can condemn entire read meat carcasses

Answer 17

vets

Question 18

only ____ can condemn parts (liver, heart, etc.)

Answer 18

food inspector

Question 19

______ can condemn poultry

Answer 19

vets and food inspector

Question 20

methods designed to maintain food safety

Answer 20

avoid fecal contamination, concerned about enteric bugs from GI or hide, remove contamination

Question 21

washing/microbiological intervention

Answer 21

hot washing
acid rinse
steam vac
thermal pasteurization

Question 22

chlling methods

Answer 22

bacteria won’t spread
blast/spray chill 28-32 degrees “hot box’ for 24-48 hours
move to holding cooler 32 degrees for storage

Question 23

meat sold in america must be ______

Answer 23

USDA inspected w/ USDA “bug”

exception: retail markets, state inspection, custom exempt “not for sale”

Question 24

meats for export

Answer 24

USDA inspected
export certificate
stamped for export
some countries require signature from vet

Question 25

What are typical reasons for condemnation of animal tissues or whole carcasses?

Answer 25

abnormal tissues/organs
fed heifers/steers - liver abscess and lungs
cows calf bulls - arthritic joints & liver

Question 26

1 organ tissue to be condemned

Answer 26

liver

Question 27

reasons for condemnation

Answer 27

infection
inflammation
neoplasia
trauma

Question 28

What kind of disease processes are identified by the traditional meat inspection process?

Answer 28

reportable diseases - avain flu, TB, FMD, VS
depopulation program - brucellosis, TB exposure