Meat Inspection I Flashcards
Where does the ante mortem inspection occur?
In the abattoir (lairage stage)
Where does the post mortem inspection occur?
During carcass dressing, after evisceration.
a Federal inspection is required when?
When meat is being sold interstate or for trade
When do you need a state inspection?
When selling the meat intrastate only.
If you’re slaughtering your own animals for your own consumption, do you need to have the USDA inspect it?
No.
T/F: Retail dealers/stores that do not slaughter, with >75% of sales going to retail customers don’t require inspection.
True. They only need to meet the health department’s standards for sanitation.
If you’re purchasing meat from another country, what is the weight limit for it to be exempt from inspection?
50lbs.
T/F: poultry is covered by FMIA.
False. They are covered/inspected by PPIA.
What are some downsides to transporting meat animals?
Expensive, stress can lead to loss of meat quality, there can be weight loss, pigs can suffocate, pigs and sheep can bruise (which can lead to condemnation of the whole animal), and there can be immune stress and microbial shedding.
What are 2 changes seen in meat due to stress?
Dark firm Dry - due to a pre-mortem depletion of muscle glycogen. Common in cattle
Pale Soft Exudative - post mortem depletion of muscle glycogen. Common in swine
Why is meat hung in a cooler for 2-3 weeks after slaughter?
Because glycogen in the muscle is converted to lactic acid, lowering the pH of the meat and tenderizing the meat.
T/F: depletion of glycogen (pre-mortem) in muscles, leads to a decrease in lactic acid, and thus an increased pH. This makes the meat more likely to spoil
True.
When is DFD most common?
In the summer
What are some ways to reduce DFD?
ensure adequate muscle glycogen, reduce glycogen consumption, and manage implants.
When is PSE most common?
in warm weather months. More heat = more damage.
