Managing Quality in Primary Processing Flashcards
What is primary processing?
Taking a live animal and killing it.
Turning it into a product
What is quality?
The totality of characteristics of an entity or service that bear on its ability to satisfy stated and implied needs
ISO
International organization of standards
Implied Need
Doesn’t state it, but you expect it. Safe to consume.
What are stated needs?
- Quality (USDA choice, natural, flavor, etc.)
Why are these needs important?
- Things that happen to the animal prior to slaughter greatly affect the quality of the meat.
- What happens shortly before slaughter will greatly affect the quality of the meat
- What happens within the first 24 hours after slaughter can greatly affect the quality of meat
What are the types of metabolism?
3 types
Aerobic respiration (very efficient)
Anaerobic (fight or flight, adrenaline)
* Phosphagen system (short-term, no prolonged energy)
* Glycogen-lactic acid system
In primary processing you primarily deal with Aerobic and glycogen-lactic acid system (anaerobic)
What are the byproducts of aerobic respiration?
- CO2
- H2O
- ATP
What causes stress to livestock?
- Transportation
- Temperature
In a reaction we need
substrate, catalyst, environment
How do you get oxygen to muscles?
Blood
Why do we care about glycogen?
glycogen reserve is a gas tank that depletes with stress
AQ?
What are the steps of the harvesting process for beef?
- Ante Mortem Inspection
- Immobilization
- Stunning
- Exanguination
- Hoof removal
- Hide removal
- Head removal
- Pre-Evis washing/OA
- Evisceration
- Splitting
- Final trimming
- Inspection
- Washing/TP/OA
- Chilling
What is different in the harvesting process for lamb and pork when compared to beef?
Lamb: No splitting step
Pork: There is a singing step
What are the steps of the harvesting process for poultry?
How is it different from pork, lamb, & beef?
- Ante Mortem Inspection
- Shackling
- Stunning
- Exsanguination
- Scalding
- Picking/plucking
- Singing/polishing
- Head removal
- Evisceration
- Final trimming
- Inspection
- Chilling
There is no immobilization step for poultry
Different kinds of stunning
Captive bolt, electrical charge, gran mal seizure (will recover), gas CO2 (pigs and poultry)
When does death occur?
Exsanguination (bled out), post-mortem metabolism begins. Nothing can take away or provide any more energy or remove any byproducts from the muscle.
Air-injection pneumatic stunning
If you eat the spinal cord and brain from a cow with BSE, you will get it. The penetrating would be so impactful on the brain that the nervous system would enter the circulatory system
Sticking (lambs and goats from the neck)
Removal and collection of blood
Beef and pigs
sever the ascending branch of the aorta and vena cava
Lambs
sever the jugluar vein and carotid artery
What is the inital and final pH of a normal animal postmortem?
Initial: 7.0 - 7.4
Final pH: 5.4 - 5.6
Yes, we want lactic acid
If blood stays in meat, what does this cause?
Food safety, blood splash (swelling of the Petechiae) long stun intervals mainly affect pork and poultry which are monogastric. The main cause is high parasympathetic systems.
How do dark cutters occur?
No glycogen in the muscle to pump out lactic acid
No gas in the tank
Prolonged stress up to 3 days prior to slaughter
