Meat Inspection Flashcards
T/F both meat inspection and grading are mandatory
FALSE. inspection is, grading is not
Events that caused increased meat inspection
-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
-
what 4 big packers were part of the embalmed beef scandal
Armor
Swift
Cudahy
Wilson
what did the meat inspection act of 1906 do
-cease and desist on Big Four Packers
what do meat inspectors identify meat as
healthy
sound(clean)
wholesome(not adulterated)
properly labeled
lay inspectors
not heavily trained inspectors throughout plant
functions of meat inspection
-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
when was the wholesome meat act passed
1967
what did the wholesome meat act do
required states to have meat inspection laws equal to that of the federal government
what was the original meat inspection act renamed to
federal meat inspection act
Talmadge-Aiken aggreement(TA)
plants are federally inspected but staffed by state employees
Cooperative Interstate shipment
essentially an updated TA, only adopted by 9 states so far
exceptions from meat inspection
-Curtis amendment
-farmers exemption
farmers exemption
when meat is used by farmer for his family or non paying guests
curtis amendment
custom slaughter procedures for farm animals for farmers and game animals for hunters
what are the categories of hazard in meat inspection
physical
biological
chemical
antemortem inspection
inspection for animals before slaughter, inspected in pens on premises, on the day of slaughter, in motion and at rest
ratings for antemortem inspection
-acceptable
-U.S. suspect
-U.S. condemned
-FSIS 5-04 notice
US suspect reasons
-seriously crippled
-reactors to TB test
-immature
-minor epithelioma(cancer eye)
US condemned antemortem reasons
-downers
-dead
-moribund
-comatose
-temp above 105
-obvious disease
FSIS 5-04 reasons
-non-ambulatory
-signs of central nervous system issues
number one reason for antemortem US condemned
deads
postmortem inspection
inspection after slaughter
ratings for postmortem inspection
-acceptable
-US retained
-US Condemned
US retained
animal retained until contaminate is removed and carcass can be passed
example of US retained
animal has buckshot(s) that need to be removed
reasons for US condemned postmortem
-tuberculosis
-hog cholera
-pneumonia
-abscesses
-epithelioma
-arthritis
-contamination on kill floor
T/F if part of an animal is condemned the whole animal must be destroyed
FALSE> if only minor areas are effected they may be removed and the rest of the animal may be passed
Acceptable Quality Level(AQL)
Statistical sampling of a few animals to pass or fail a larger group
what instigated the zero tolerance policy
jack in the box E. coli outbreak of 1992
zero tolerance policy
zero tolerance for fecal matter, ingesta, or milk on carcass
number one reason for postmortem US condemned in steers
pneumonia
number one reason for postmortem US condemned in heifers
abscess/pyemia
number one reason for postmortem US condemned in cows
malignant lymphoma
number one reason for postmortem US condemned in barrows, gilts, and sows
abscess/pyemia
number one reason for postmortem US condemned in lambs and yearlings
pneumonia
number one reason for postmortem US condemned in mature sheep
caseous lymphoma
Final disposition ratings
-US inspected and passed
-US inspected and condemned
-US passed for cooking
-US passed for refrigeration
what can passed for cooking be used for
pet food
number one reason processed meat is condemned
tainted, putrid, or sour
top country meat is imported from to US
canada
number one reason imported meat is rejected
contaminantion
what is rendering used for
inedible fats
greases/oils
what is tanked meat
made into animal feed or fertilizer
what can be used to chemically denature meat
kerosene
FD & C #3 green dye
diesel
carbolic acid
process for freezing condemned meat
held at -10 for 5 days then sold as animal feed
what must meat labels include
-name of product
-ingredients
-net weight
-inspection legend
-firm name/number
7 principles of HACCP
-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
SSOP
sanitation standard operating procedures: to reduce the likelihood of pathogen contamination
what angle should the knife be at for steeling
20 to 25 degrees
T/F every slaughter plant must regularly test for E. coli
TRUE
pathogen reduction performance standards
all plants producing raw ground product must ensure salmonella contamination is below national baseline
common name for dorsal spinous process
feather bone
common name for transverse process
finger bone
bones in hind limb
femur
fibula(pig)
tibia
patella
Os coxae
->pubis
->ischium
->illium
bones/cartilage in ribs
sternal ribs
asternal ribs
costal cartilage
sternum
xiphoid catilage
bones in forearm
scapula
humerus
ulna
radius
olecranon
carpus
metacarpus
carcass exterior muscles
-cutaneous trunci
-cutaneous omobrachialis(shoulder rose)
-pillar of diaphragm(hanging tender)
-wing of diaphragm(outside skirt)
what does the Achilles tendon connect
triceps brachii to olecranon
gastrocnemius to fibular tarsal bone
what ligament supports head movement and is referredtriceps to as the long ligament
ligamentum nuchae
splanchnic skeletal components
visceral skeleton(bones developed in viscera or soft organs
