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College > Meat science Test 1 > Flashcards

Meat science Test 1 Flashcards

1
Q

What is meat

A

Animal tissues that are suitable for use as food

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2
Q

Bovine name - <3 months

A

Veal

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3
Q

Bovine name - 3-9 months

A

calf

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4
Q

Bovine name - 1-2 years

A

Beef

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5
Q

Bovine name - >2 years

A

Cow or bull meat

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6
Q

Ovine name - <3 months

A

Hothouse lamb

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7
Q

Ovine name - 3-9 months

A

Lamb

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8
Q

Ovine name - 1-2 years

A

Yearling mutton

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9
Q

Ovine name - >2 years

A

Mutton

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10
Q

Porcine name - <3 months

A

Slaughter pig

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11
Q

Porcine name - 3-9 months

A

Butcher hog

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12
Q

Porcine name - 1-2 years

A

Packer sow
Stag
Boar

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13
Q

Caprine name - <3 months

A

Cabrito

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14
Q

Caprine name - 3-9 months

A

kid

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15
Q

Caprine name - 1-2 years

A

Yearling

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16
Q

Caprine name - >2 years

A

Adult

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17
Q

Equine name - any age

A

Horse meat

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18
Q

Carcass

A

eviscerated body of domestic animals
Major - bone, connective tissue, muscle, fat
Minor - skin, arteries, nerves, viens

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19
Q

Variety meat

A

edible organs
kidney, liver, ear, tongue, sweetbread, stomach, tripe, etc.

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20
Q

Reclaimed meat

A

products obtained from bone, fat, or blood
mechanically separated beef and pork - from bone
finely textured lean beef - from fat
plasma protien isolate - from blood

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21
Q

Processed meat

A

considered to be any meat which has been modified either to imporve its taste or to extend its shelf life
Frankfurters, hams, etc.

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22
Q

Skeletal muscle

A

used for balance and locomotion

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23
Q

Smooth muscle

A

organs

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24
Q

Cardiac muscle

A

heart

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25
Q

Skeletal muscle is primary used for

A

meat

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26
Q

What was the problems with selling the whole carcass before boxed beef was introduced

A

Not efficient for travel
Not efficient for safety
Consumer had to buy the entire carcass and not the section they needed

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27
Q

What was the advantages with boxed beef

A

Consumers can buy what they needed
Ship the meat longer distances
Vacuum packed - last longer
Efficient for travel and saftey
More meat can be shipped at a time

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28
Q

Poultry production is the

A

fastest growing meat sector

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29
Q

Inspection

A

Mandatory
Plants do not pay except for overtime and holiday needs - tax money
Safety
FSIS - Food safety and inspection service

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30
Q

Grading

A

Voluntary
Plants pay for service
Marketing
AMS - agricultural Marketing Service

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31
Q

What happened for the US to pass the Meat inspection Act of 1906

A

Embalmed Beef scandel
Sent troops to war
Soliders got sick off the embalmed meat
Roosevelt started an investigation
Government works slow
Upton Sinclair’s published “The Jungle”
Helped move the government

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32
Q

Meat inspection act of 1906

A

Federal law
Meat inspectors must identify meat as healthy, sound, wholesome, and property labeled

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33
Q

SSOP

A

Sanitation Standard Operating Procedure

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34
Q

HACCP

A

Hazard Anaylsis and Critical Control Point

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35
Q

Anetmortem

A

Before death

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36
Q

Postmortem

A

After death

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37
Q

Purpose of Meat inspection

A

Identify meat as
Healthy - no disease (animal has to walk into the plant by itself)
Sound - clean and sanitary
Wholesome - not aldulterated (Nothing added to it before death or after (Ex. Drugs, metal or pathogens))
Property labeled - it is what it says it is

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38
Q

What are the two types of meat inspection

A

Federal government
State government

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39
Q

Federal government inspection

A

if meat is to be sold interstate or foreign commerce

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40
Q

State government inspection

A

if meat is to be sold only interstate commerce

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41
Q

What are the 8 functions of meat inspection

A

-Examination of animals prior to slaughter
-Use of humane methods
-Detection and destruction of diesease and/or contaiminated meat
-Assurance of clean and sanitary handling and preparation
-Minimization of microbiological contaimination of meat
-Prevention of adulteration and the presence of chemical or drug residues
-Prevention of false labeling
-Application of the inspection stamp

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42
Q

Types of inspectors

A

Professional, Medical, or Veterinary - trained DVMs
Non-professional or Lay-persons - on-line inspectors
Laboratory Personnel - laboratory analysis

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43
Q

Antemortem inspection - US suspect

A

Gets further inspection on the kill floor

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44
Q

Antemortem inspection - US condemned

A

Must be tanked - euth
or released for treatment - not very frequently

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45
Q

Postmortem inspection - US inspected and Passed

A

Good for consumption as a raw product

46
Q

Postmortem inspection - US condemned

A

Whole carcass or parts are tanked

47
Q

Postmortem inspection - US retained

A

railed off for more inspection

48
Q

Postmortem inspection - US passed for cooking

A

Re-inspect and if applicable must be cooked prior to shipment
Pet food mostly

49
Q

Re-inspection

A

any product at any time can be re-inspected
Saftey net for strange occurances

50
Q

Federal Inspection Stamp for Red Meat

A

Carcass - round shape, number is plant code, is applied with edible, purple dye
Boxes or Packages - round shape, number is plant code

51
Q

Difference between Federal Inspection stamp for Red meat an poultry

A

Poultry has a P in front of the plant code

52
Q

Wholesome Meat Act (1967)

A

Called “Equal to” Law
Required states to have inspection programs that are “equal to” that of the federal government
27 states currently using the State Inspection Services

53
Q

Texas answer to wholesome meat act

A

Talmadge-Aiken agreement - ferderal inspection by state inspectors
Curtis amendement - custom slaughters-cutters process of farm animals and game animals for hunters
Farmers exemption - when meat is used by the farmer for his own, family or nonpaying guest use

54
Q

appreventive system for assuring the production of safe food

A

HACCP

55
Q

HACCP is not _________ its __________

A

Inspection
Prevention

56
Q

HACCp addresses three hazards

A

Biological - pathogenic (most noteworthy)
Physical - Metal, glass, insects, hair, etc.
Chemical - cleaning solutes, paint, etc.

57
Q

HACCP principles

A

Conduct a hazard analysis
Determine the critical control points (CCPs)
Establish a critical limit
Establish monitering procedures
Establish corrective actions
Establish verification procedures
Establish record-keeping and documentation procedures

58
Q

Identify hazards

A

Biological
Chemical
Physical

59
Q

GRAS

A

Generally recongnized as safe
spices
salt
vinegar

60
Q

Approved substances

A

Substances that have limits on how much you can add to a product
coloring agents
curing agents
preservatives
water

61
Q

Prohibited substances

A

substances that have been shown to present a danger to those who consume them
flavoring compounds
sweetners
preservatives

62
Q

Food allergens

A

food proiens that trigger a specific type of immune response in the human body
mild - rash
severe - anaphylactic shock that can lead to death

63
Q

The 8 big allergens

A

peanuts
tree nuts
fish
shellfish
eggs
dairy
wheat
soy

64
Q

Determine CCPs

A

Determine which of the steps in your flow diagram were hazards can be prevented, eliminated, or reduced
For each step in the flow chart we identify if one of the hazaards defined is likely to occur

65
Q

Establish critical limits, CCP monitoring and corrective action

A

Establish Critical limits - at what point does something need to be done about the hazard?
CCP monitering - how will we monitor if that critical limit is reached?
Corrective actions - if we reach the critical limit what will our action be to resolve the problem

66
Q

Establish effective record keeping/Verification

A

Establish effictive recordkeeping - indicate what records will be kept to monitor the CCP, and who will record them
Establish procedures for verification - How will you verify that the records are being kept and monitering equipment is functioning properly?

67
Q

Foodborne illnesses

A

Infections
Intoxications
Toxico-infections

68
Q

Infections

A

Live bacteria - salmonella, E. coli, Listeria, Campylobacter
Onset typically in 2-7 days

69
Q

Intoxications

A

ingestion of a toxin formed in food - clostridium botulinum
Onset typically 1-6 hours

70
Q

Toxico-infections

A

consume live bacteria that prior to dying in the stomach produces a toxin - Clostridium perfringens (creates spores that can survive normal cooking procedures)
Onset typically 6-24 hours

71
Q

Before slaughter an animal

A
  • Fasted for 12-24 hours (makes evisceration easier and minimizes migration of bacteria from GI tract onto meat)
  • Should be given free access to water (facilitates electrical stunning, provides easierblood removal, provides easier pelt removal, brightens lean color)
72
Q

Humane methods of slaughter act of 1978

A
  • Extends and sets forth human handling and stunning practices and procedures
  • Applies to all non-exmpt federal and state plants (expemtion for ritualistic slaughters)
  • Provides maintenance and condition of livesotck pens, driveways, etc
  • Calls for control of electrical rods (limited to under 50 volts)
  • Disabled animals cannot be dragged unless they are stunned
  • Animals must have access to water in all holding pens and if held for more than 24 hours, must have food
  • Approves use of stunning methods, which must be applied to livestock before they can be shackled, hoisted, thrown, cast or cut
73
Q

Acceptable methods of stunning

A

Mechanical
Chemical
Electrical

74
Q

Stunning

A

want to comatize, not kill
proper stunning ahould result in continued breathing and heart beating
Medula oblongata must not be destoryed; if it is, blood will not be completly removed

75
Q

Mechanical stunning

A

concussion (does not penetrate skull)
Example - stunning hammer (cash knocker), pneumatic pole knocker (knud simonsen)
Pnetration (penetrates skull)
Example - firearms and captive bolt (Cash - X bolt pistol, Schermer stunner)

76
Q

Chemical stunning

A

CO2 is the only approved substance
Animals enter the CO2 chamber
Lowered into the pit with the highest CO2 concentraction
Lifted up again
Taken out of chamber

77
Q

Electrical stunning

A

Go to 350volts - 0.3 to 5.0 amps for 2-20 seconds
General types are wand type, ice-tong, separated electrodes (poll-to-back, Head-to-crotch, head-to-shoulder
Approved for small stock (hogs, sheep, calves, etc)

78
Q

Problems with electrical stunning

A

Bone breakage
Ecchymosis (“blood splash”)
Reason - Electrical stunning is both a vasoconstrictor and cardiac stimulator
Prevention - minimize “stun-to-stick” interval

79
Q

Dressing swine

A

Removal of hair - scald, dehair, singe and polish
Removal of skin - manual with knives or mechanical with hide pullers

80
Q

Improvements in beef dressing

A

Floor pritch - 12 rates per hour - skinning cradle
Cradle - 15 rates per hour - Electric knife and vertical dressing
On-the-Rail, gravity flow - 40 rates per hour - “Up” hide pullers
On-the-rail, intermittent power - 75 rates per hour - “down” hide pullers, V-Boss cattle restrainer, Moving top viscera table, Davis roll-a-hide, In-motion, side moving splitting patterns
On-the-rail, continuous power - 300 rates per hour - multiple hide pullers, splitting

81
Q

Kosher and Halal

A

describes what is “fit and proper” to eat for jews and muslims
applies to a wide array of food and drinks

82
Q

Kosher rules come from
(Jews)

A

Holy Bible
Torah

83
Q

Halal comes from
(Muslim)

A

the Quron

84
Q

Kosher - Clean and unclean animals

A

May eat - ox, sheep, goat, deer, gazelle, roe deer, goat, ibex, antelope, moutain sheep, animals with divided hoofs and chews its own cud, anything with fins and scales
Cannot eat - Camel, rabbit, hyrax, pig

85
Q

Kosher slaughter

A

Known as shechitah
Done by the Shochet (sometime is the rabbi) - must be a pious man, well-trained in Jewish law, particularly as it relates in Kashrut
Quick deep stroke across the throat with a perfectly shap blade with no ricks or uneveness
Painless, causes unconsciousness within 2 seconds - most humane method of slaughter
ensures rapid, complete drainage of blood, which is also neccesary to render meat kosher

86
Q

Glatt Kosher Meat

A

Glatt means smooth
Refers to the lung of the animal during inspection
If the lungs hold air, they are kosher
Meat musted be soaked and salted within 72 hours of slaughter

87
Q

Kosher meat and diary

A

Do not cook a young goat in its mother milk
Meat and diary cannot be eatne together
Separation can include different utensils, cookware, sinks, dishwashers, etc.

88
Q

Kosher consuming blood

A

Consuming blood is forbidden as it life and you must not eat the life with the meat

89
Q

Kosher avoids the

A

sciatic nerve
will cut and sell the entire hind quarter to non-kosher butchers

90
Q

Passover

A

during passover, kosher requirements change
avoid any leavened grains or related materials

91
Q

Haram

A

not acceptable

92
Q

Halal

A

acceptable

93
Q

Strict laws guiding slaughter for halal

A

The name “Allah” must be said and by a member of muslim faith
has to be facing Makkah when saying “Allah”
Animal should not be thirsty
The knife must be sharp
The slaughter is done by cutting the throat of the animal
Meat slaughterd by People of jewish faith or christian faith
Blood must be completly drained

94
Q

National Beef Quality Audit

A

Comprehensive survey that evaluates beef industry efforts improve beef quality

95
Q

Black hide is ____________

A

Most prominant

96
Q

Inedible meat by-products

A

Bones - glue
Glands- medicine
Cattle feet - fine lubricant

97
Q

Insulin

A

Pancreas
treat diabetes and high blood sugar

98
Q

Heparin

A

Liver
Anti - Coagulant

99
Q

Fetal calf blood

A

Cancer and aids research

100
Q

Most mammals except ___________________________ have ______ Cervical vertebrae

A

sloth and manatee
7

101
Q

Cattle, sheep and goats have ________ ribs meaning they also have ______ thoracic vertebrae

A

13
13

102
Q

Vertebra ib Ox

A

Cervical - 7
Thoracic - 13
Lumbar - 6
Sacral - 5
Coccygeal - 18-20

103
Q

Live weight

A

Record the weight of the animal prior to slaughter
used in dressing percentage calculation
Could be used for sale weight

104
Q

Proper stunning

A

tongue should hang out limp, and ears should droop
Eyes should have a blank stare, no bliking
No to minimal vocolizations
some nerve innervation could take place

105
Q

Exsanguination

A

Knife is brought toward the jaw to sever the carotid arteries and jugular viens

106
Q

Head removal

A

head is removed from carcass between the occipital condyles and the atlas vertebra

107
Q

Rodding the weasand

A

separates the esophagus from the trachea
End of the esophagus is tied closed after separation

108
Q

we hang the carcass by its

A

achillies tendon

109
Q

bunging

A

cut around the anus and tie it off
must free the rectum by severing all of the supporting connective tissue

110
Q

eviseration

A

removal of the viscera
the body cavity is opened in one continuous motion from the pelvis to the brisket with knife facing away from the viscera

111
Q

what is the pluck

A

trachea
heart
lungs

112
Q

dressing percentage

A

Hot carcass weight over live weight times 100

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