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Meats > Meat Inspection > Flashcards

Meat Inspection Flashcards

1
Q

T/F both meat inspection and grading are mandatory

A

FALSE. inspection is, grading is not

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2
Q

Events that caused increased meat inspection

A

-failure of Europeans to recognize our meat inspection laws in the late 1800s
Roosevelt inspection of Chicago meat packers
-Upton Sinclair’s book The Jungle
-

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3
Q

what 4 big packers were part of the embalmed beef scandal

A

Armor
Swift
Cudahy
Wilson

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4
Q

what did the meat inspection act of 1906 do

A

-cease and desist on Big Four Packers

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5
Q

what do meat inspectors identify meat as

A

healthy
sound(clean)
wholesome(not adulterated)
properly labeled

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6
Q

lay inspectors

A

not heavily trained inspectors throughout plant

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7
Q

functions of meat inspection

A

-detection/destruction of diseases/contamination
-assurance of clean and sanitary handling
-minimization of microbial contamination
-prevent adulteration
-prevention of false labeling
-application of inspection stamp

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8
Q

when was the wholesome meat act passed

A

1967

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9
Q

what did the wholesome meat act do

A

required states to have meat inspection laws equal to that of the federal government

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10
Q

what was the original meat inspection act renamed to

A

federal meat inspection act

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11
Q

Talmadge-Aiken aggreement(TA)

A

plants are federally inspected but staffed by state employees

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12
Q

Cooperative Interstate shipment

A

essentially an updated TA, only adopted by 9 states so far

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13
Q

exceptions from meat inspection

A

-Curtis amendment
-farmers exemption

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14
Q

farmers exemption

A

when meat is used by farmer for his family or non paying guests

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15
Q

curtis amendment

A

custom slaughter procedures for farm animals for farmers and game animals for hunters

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16
Q

what are the categories of hazard in meat inspection

A

physical
biological
chemical

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17
Q

antemortem inspection

A

inspection for animals before slaughter, inspected in pens on premises, on the day of slaughter, in motion and at rest

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18
Q

ratings for antemortem inspection

A

-acceptable
-U.S. suspect
-U.S. condemned
-FSIS 5-04 notice

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19
Q

US suspect reasons

A

-seriously crippled
-reactors to TB test
-immature
-minor epithelioma(cancer eye)

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20
Q

US condemned antemortem reasons

A

-downers
-dead
-moribund
-comatose
-temp above 105
-obvious disease

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21
Q

FSIS 5-04 reasons

A

-non-ambulatory
-signs of central nervous system issues

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22
Q

number one reason for antemortem US condemned

A

deads

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23
Q

postmortem inspection

A

inspection after slaughter

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24
Q

ratings for postmortem inspection

A

-acceptable
-US retained
-US Condemned

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25
Q

US retained

A

animal retained until contaminate is removed and carcass can be passed

26
Q

example of US retained

A

animal has buckshot(s) that need to be removed

27
Q

reasons for US condemned postmortem

A

-tuberculosis
-hog cholera
-pneumonia
-abscesses
-epithelioma
-arthritis
-contamination on kill floor

28
Q

T/F if part of an animal is condemned the whole animal must be destroyed

A

FALSE> if only minor areas are effected they may be removed and the rest of the animal may be passed

29
Q

Acceptable Quality Level(AQL)

A

Statistical sampling of a few animals to pass or fail a larger group

30
Q

what instigated the zero tolerance policy

A

jack in the box E. coli outbreak of 1992

31
Q

zero tolerance policy

A

zero tolerance for fecal matter, ingesta, or milk on carcass

32
Q

number one reason for postmortem US condemned in steers

A

pneumonia

33
Q

number one reason for postmortem US condemned in heifers

A

abscess/pyemia

34
Q

number one reason for postmortem US condemned in cows

A

malignant lymphoma

35
Q

number one reason for postmortem US condemned in barrows, gilts, and sows

A

abscess/pyemia

36
Q

number one reason for postmortem US condemned in lambs and yearlings

A

pneumonia

37
Q

number one reason for postmortem US condemned in mature sheep

A

caseous lymphoma

38
Q

Final disposition ratings

A

-US inspected and passed
-US inspected and condemned
-US passed for cooking
-US passed for refrigeration

39
Q

what can passed for cooking be used for

A

pet food

40
Q

number one reason processed meat is condemned

A

tainted, putrid, or sour

41
Q

top country meat is imported from to US

A

canada

42
Q

number one reason imported meat is rejected

A

contaminantion

43
Q

what is rendering used for

A

inedible fats
greases/oils

44
Q

what is tanked meat

A

made into animal feed or fertilizer

45
Q

what can be used to chemically denature meat

A

kerosene
FD & C #3 green dye
diesel
carbolic acid

46
Q

process for freezing condemned meat

A

held at -10 for 5 days then sold as animal feed

47
Q

what must meat labels include

A

-name of product
-ingredients
-net weight
-inspection legend
-firm name/number

48
Q

7 principles of HACCP

A

-conduct a hazard analysis
-determine critical control points
-establish critical limits
-establish monitoring procedures
-establish corrective actions
-establish verification procedures
-establish record keeping and documentation

49
Q

SSOP

A

sanitation standard operating procedures: to reduce the likelihood of pathogen contamination

50
Q

what angle should the knife be at for steeling

A

20 to 25 degrees

51
Q

T/F every slaughter plant must regularly test for E. coli

A

TRUE

52
Q

pathogen reduction performance standards

A

all plants producing raw ground product must ensure salmonella contamination is below national baseline

53
Q

common name for dorsal spinous process

A

feather bone

54
Q

common name for transverse process

A

finger bone

55
Q

bones in hind limb

A

femur
fibula(pig)
tibia
patella
Os coxae
->pubis
->ischium
->illium

56
Q

bones/cartilage in ribs

A

sternal ribs
asternal ribs
costal cartilage
sternum
xiphoid catilage

57
Q

bones in forearm

A

scapula
humerus
ulna
radius
olecranon
carpus
metacarpus

58
Q

carcass exterior muscles

A

-cutaneous trunci
-cutaneous omobrachialis(shoulder rose)
-pillar of diaphragm(hanging tender)
-wing of diaphragm(outside skirt)

59
Q

what does the Achilles tendon connect

A

triceps brachii to olecranon
gastrocnemius to fibular tarsal bone

60
Q

what ligament supports head movement and is referredtriceps to as the long ligament

A

ligamentum nuchae

61
Q

splanchnic skeletal components

A

visceral skeleton(bones developed in viscera or soft organs

62
Q
A

Meats (19 decks)

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