Intro (History)

Question 1

What is Meat Science?

Answer 1

The study of muscle characteristics as they turn into meat (tissue properties).

Question 2

What are the Facets of Industry?

Answer 2

Animal production, Animal welfare, Market system, and Technology

Question 3

Animal Production

Answer 3

Breeding, nutrition, and management

Question 4

Animal Welfare

Answer 4

Transportation and slaughter

Question 5

Market System

Answer 5

Production to packing plants

Question 6

Technology

Answer 6

Maintaining quality while developing/ using new products
Affects convenience, price, quality, uniformity, nutritional value, and/or novelty

Question 7

Market Signaling (Market System)

Answer 7

Communication between consumers and producers to determine what is produced

Question 8

1200 years ago

Answer 8

• gathering -> cultivating
• growing over foraging
• Neolithic Revolution

Question 9

2000 BC

Answer 9

-Ancient Egyptian meat processing
- Organoleptic inspection (sniff + poke)

Question 10

17th Century

Answer 10

Salt packing industry

Question 11

1865

Answer 11

Chicago Union Stockyard
- highest meat producer during the Civil War
- meat packing
- refrigeration
- railroad expansion
- inspection

Question 12

10,000 years ago

Answer 12

Domestication of animals
- husbandry (looking for/ selecting desired traits)
- Herbivores were the first to be domesticated

Question 13

7th Century BC

Answer 13

slaughter laws/ procedures (Deuteronomy)

Question 14

1862

Answer 14

USDA was founded by Abraham Lincoln
- inspection services and research

Question 15

1890

Answer 15

products were inspected only by request and if they were being exported

Question 16

Feb 1906

Answer 16

The Jungle by Upton Sinclair was published

Question 17

1920-1950

Answer 17

Vertical Integration (Swift, Armour, John Morell, Cudahy

Question 18

1957

Answer 18

Poultry Products Inspection Act

Question 19

1895

Answer 19

Congress passed limited laws only for product being exported

Question 20

June 1906

Answer 20

• Meat Inspection Act
• Food + Drug Act

Question 21

1950 - 1990

Answer 21

Rapid growth of industry due to highway and new ways of transporting products

Question 22

1958

Answer 22

Humane Slaughter Act

Question 23

1959

Answer 23

HACCP founded

Question 24

1978

Answer 24

Foreign meat imports have to also meet the standards of the US market

Question 25

1971

Answer 25

National Conference on Food Production
- Three Principles of food safety created

Question 26

1986

Answer 26

Processed Products Inspection Improvement Act

Question 27

1993

Answer 27

Jack In The Box Outbreak

Question 28

1996

Answer 28

• Regulated pathogen reduction + HACCP
• Shift in inspection philosophy

Question 29

Today

Answer 29

• Large harvest companies
• Companies in all sectors of industry
• Top Companies: Cargill Meat Solutions, Sysco, Tyson Foods, JBS USA

Question 30

Muckraker

Answer 30

Pre WW1 journalists aiming to
expose political and economic
corruption

Question 31

Segmentation

Answer 31

competition between companies causing businesses to move into less expensive rural areas

Question 32

Jack in The Box Outbreak

Answer 32

-Hamburgers were contaminated with E.coli 0157:H7
- Fecal matter contaminated the meat
- Infected 700
- Killed 4
- 100 with permanent kidney and brain damage
- Led to HACCP implementation

Question 33

HACCP

Answer 33

Hazard Analysis Critical Control Point

Question 34

NASA’s Food for Space

Answer 34

Collaboration between US Army and Pillsbury (HACCP)

Question 35

Three Principles of food safety

Answer 35

1. Identification and assessment of potential hazards throughout growing, harvesting, and processing
2. Determine Critical Control Points (CCPs) so that hazards can be controlled
3. Create a monitoring system for all identified CCPs

Question 36

CCPs

Answer 36

points in the process that are critical to safety and health

Question 37

First HACCP application on meat

Answer 37

• Following Jack in The Box Outbreak
• McDonalds and Colorado State University developed a plan for beef packers
• CCPs addressed: skinning, eviscerating, final washing, chilling + fabricating, storing + distribution

Question 38

USDA

Answer 38

• United States Department of Agriculture
• In charge of meat product safety and handling
• Funded by taxes

Question 39

FSIS

Answer 39

• Food and Safety Inspection Services
• Under the USDA
• Regularly inspects meat products
• Regulates more than 6,000 meat, poultry, and egg establishments
• Inspectors are often DVMs

Question 40

Industry Sectors

Answer 40

Harvest → Fabrication → Processing → Rendering

Question 41

Harvest

Answer 41

• Start
• Slaughter/ Kill

Question 42

Fabrication

Answer 42

• Carcass → cuts
• Cuts: Wholesales/ primals and retail

Question 43

Processing

Answer 43

Adding value through processes like cooking, smoking, curing, and/or marinating

Question 44

Rendering

Answer 44

• Animal by-products
• 36 Billions lbs per year (9 B lbs are fat)
• Supports research and development

Question 45

Meat Inspection Act

Answer 45

• Required federal inspection at production plants
• FSIS
• Domestic market meats

Question 46

Food and Drug Administration

Answer 46

• FDA
• All other foods, drugs, cosmetics, and medical devices

Question 47

Poultry Products Inspection Act

Answer 47

Poultry products shipped interstate are constantly inspected

Question 48

Humane Slaughter Act

Answer 48

Anesthetization or stunning before slaughter (not poultry)

Question 49

Processed Products Inspection Improvement Act

Answer 49

• Amended Meat Inspection Act
• destroyed for “food purposes” → “human food purposes”