Final Exam - Food Safety and Meat Quality Flashcards by Justin Chang

2 Types of Inspection fo Meat Products

Federal Meat Inspection Act (1906)
Wholesome Meat Act (1967)

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All commercially sold meat must be inspected

Federal Meat Inspection Act (1906)

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Safe, wholesome, properly labeled

Federal Meat Inspection Act (1906)

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Update to FMIA

Wholesome Meat Act (1967)

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Requires state meat inspection to be equal to the federal program

Wholesome Meat Act (1967)

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What is the FSIS

Food Safety and Inspection Service (FSIS)

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Must be present at all times during livestock slaughter operations

FSIS

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Verify humane handling of animals

FSIS

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Establishments must follow —– (SSOP) and —-(HACCP) plans

FSIS
Sanitation Standard Operating Procedures
Hazard Analysis and Critical Control Point

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Funded by federal tax dollars

FSIS

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Goal of the Ante Motem Inspection

to detect and remove any live animal that will produce unwholesome meat

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What are the 4 Ds

Downs, Disabled, Diseased, Dead

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If animals have a 4 D’s problem, they are

condemned adn tanked. End up in feeds

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What are Suspect Animals

Might be sick, require closer examination

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What is Post Mortem Inspection

Covers the steps in the slaughter process from stunning to when carcass is placed in cooler

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What are removed in Post Mortem Inspection in carcass

Removes any unwholesome carcass, part, or organ from human food channels

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What are the parts that are looked at in Post Mortem Inspection

Head inspection
Viscera inspection

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What are the viscera inspection

Lungs, heart, liver, spleen

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What is the goal HACCP

Goal: prevent, eliminate, or reduce hazards from occurring

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Is HACCP involved with evaluating quality of products

NOT INVOLVED

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What are the types of hazards

biological
chemical
physical property

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Salmonella, E.coli O157:H7

Biological hazards

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bleach, cleaning supplies

Chemical hazards

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metal shavings, needles

Physical hazards

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What are the 7 steps to HACCP

1. Conduct a hazard analysis 2. Determine the critical control points (CCPs) 3. Establish critical limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish verification procedures 7. Establish record-keeping and documentation procedures

All characteristics that affect palatability

Meat Quality

Three Primary Attributes of Palatability

Juiciness Tenderness Flavor

Initial surge of juices during the first few bites

Juiciness

Saliva production from chewing stimulation

Juiciness

Amount of force that the mouth uses to manually disrupt the food

Tenderness

Sensory impression determined by the chemical sense of taste

Flavor

Why is Meat Tough?

Due to the type of muscle proteins

What are the three types of muscle protein

Sarcoplasmic Connective Tissue Myofibrillar

Water soluble; not a contributor to toughness

Sarcoplasmic

What are the two muscle protein that contribute to meat toughness

Connective Tissue Myofibrillar

What are the connective tissue from outside to inside

Epimysium Perimysium Endomysium

Surrounds individual muscle cells/fibers

Endomysium

Separates muscle into muscle bundles

Perimysium

Surrounds individual mussels

Epimysium

Varies in thickness depending on exercise function

Epimysium

What is the primary profein found in all three layers

Collagen

Intramuscular collagen fibers of young animals are very small or big

small

As animals age, collagen fibers increase or decrease in size

increase

Collagen content varies among

muscles

are primary reason that meat gets tougher as animals age

Collagen cross-links

What is the two myofibrillar proteins in sarcomere

Actin Myosin

Thin Filaments

Actin

Thick Filaments

Myosin

When muscles contract, what forms

crossbridge forms

More overlap between actin and myosin equal

tougher meat

What happens during rigor mortis

Muscle contraction occurs

2 Purpose of eating experience

How the meat is cooked Reduce Foodborne illnesses

Two categories of cooking methods

Dry Heat Moist Heat

3 Factors of Dry Heat ---- tenderizing effect Use on ---- cuts --, --- air

Little tenderizing effect Use on tender cuts Dry, hot air

4 Factors of Moist Heat ---- tenderizing effect Use on ---- cuts --- or --- liquid ---- vessel

Greater tenderizing effect Use on tougher cuts Steam or hot liquid Closed vessel

Grilling Cooking directly --- heat source ---- steaks/chops

Over Tender

Thinner cuts 2.5 – 3 in

Microwave

Broiling “---” grilling Exposed to ---- heat ---- steaks/chops

Upside down directly Tender

Pan Frying --- heat in --- skillet --- steaks/chops

Low Heavy Tender

Roasting On --- in an --- pan --- side up ---, tender roasts

Rack Open Fat Thick

Energy waves excite water molecules, producing heat through friction

Microwave

Factor in Cooking in cooking meat

Degree of Doneness

What is the best possible way to determine temperature of your coooking

thermometer

What are the three zero tolerance microbes

E. Coli O157:H7 Salmonella Listeria monocytogenes

Most strains are harmless

Ecoli

Generic strains are typically found on meat; used as marker for contamination

Ecoli

Very virulent strain

E. Coli O157:H7

Rarely found in meat products; found in gut of livestock species

E. Coli O157:H7

Primarily infects the colon

E. Coli O157:H7

Symptons for Infect colon

Stomach cramps, bloody diarrhea, vomiting, low grade fever

Typically associated with poultry

Salmonella

Found in nature

Salmonella

How is salmonella transmitter

Consuming contaminated meat Contact with an infected person Insects, rodents, and pets

Symptons for Salmonella

Severe headache, vomiting, diarrhea, abdominal cramps, fever

Found in GIT of vertebrate animals, dust, water, silage, and soil

Listeria monocytogenes

Can cause stillbirth or miscarriage in pregnant women and meningitis in the newborn

Listeria monocytogenes

What are the 3 things Listeria is resistant to

salt, nitrite, and acid

Listeria Can survive and multiply slowly at what temp

32 F

How to kill Listeria in milk

pasteurization

At what temp in red meat is listeria killed

160

At what temp in poultry meat is listeria killed

180

Can attach to stainless steel, glass, polypropylene, and rubber

Listeria monocytogenes

Foodborne Pathogens Prevention 7 factors

Temperature Humidity Oxygen availability Oxidation reduction potential Nutrient requirements Presence/absence of inhibitory substances Physical state of meat

At-Home Prevention of Foodborne Illnesses

Keep Food Hot and Keep Food Cold

Cooking Frozen food: allow for ---- times longer cooking time

1.5

Temperature for refridgerator

40 F or lower

Temperature for Freezer

Proper thawing method

Take out of freezer and leave in refrigerator overnight Microwave

Don’t leave out for over

2 hours

Do or don't thaw on kitchen counter

Dont, Enhanced environment for bacteria growth

What are the dry heat cooking method

Grilling Pan Frying Broiling Roasting Microwave

What are the moist heat method

Braising Cooking in Liquid

Braising Thin, ---- tender cuts Placed in ---- with lid; add small amount of liquid --- on low heat Consider --- or --- surface first

Less Utensil Low Heat Simmer Browning Searing

Cooking in Liquid Thick, --- tender cuts Similar to ----, ---- liquid

Less Braising, more