Meat science Test 1 Flashcards
What is meat
Animal tissues that are suitable for use as food
Bovine name - <3 months
Veal
Bovine name - 3-9 months
calf
Bovine name - 1-2 years
Beef
Bovine name - >2 years
Cow or bull meat
Ovine name - <3 months
Hothouse lamb
Ovine name - 3-9 months
Lamb
Ovine name - 1-2 years
Yearling mutton
Ovine name - >2 years
Mutton
Porcine name - <3 months
Slaughter pig
Porcine name - 3-9 months
Butcher hog
Porcine name - 1-2 years
Packer sow
Stag
Boar
Caprine name - <3 months
Cabrito
Caprine name - 3-9 months
kid
Caprine name - 1-2 years
Yearling
Caprine name - >2 years
Adult
Equine name - any age
Horse meat
Carcass
eviscerated body of domestic animals
Major - bone, connective tissue, muscle, fat
Minor - skin, arteries, nerves, viens
Variety meat
edible organs
kidney, liver, ear, tongue, sweetbread, stomach, tripe, etc.
Reclaimed meat
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
Processed meat
considered to be any meat which has been modified either to imporve its taste or to extend its shelf life
Frankfurters, hams, etc.
Skeletal muscle
used for balance and locomotion
Smooth muscle
organs
Cardiac muscle
heart
Skeletal muscle is primary used for
meat
What was the problems with selling the whole carcass before boxed beef was introduced
Not efficient for travel
Not efficient for safety
Consumer had to buy the entire carcass and not the section they needed
What was the advantages with boxed beef
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
Poultry production is the
fastest growing meat sector
Inspection
Mandatory
Plants do not pay except for overtime and holiday needs - tax money
Safety
FSIS - Food safety and inspection service
Grading
Voluntary
Plants pay for service
Marketing
AMS - agricultural Marketing Service
What happened for the US to pass the Meat inspection Act of 1906
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
Meat inspection act of 1906
Federal law
Meat inspectors must identify meat as healthy, sound, wholesome, and property labeled
SSOP
Sanitation Standard Operating Procedure
HACCP
Hazard Anaylsis and Critical Control Point
Anetmortem
Before death
Postmortem
After death
Purpose of Meat inspection
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
What are the two types of meat inspection
Federal government
State government
Federal government inspection
if meat is to be sold interstate or foreign commerce
State government inspection
if meat is to be sold only interstate commerce
What are the 8 functions of meat inspection
-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
Types of inspectors
Professional, Medical, or Veterinary - trained DVMs
Non-professional or Lay-persons - on-line inspectors
Laboratory Personnel - laboratory analysis
Antemortem inspection - US suspect
Gets further inspection on the kill floor
Antemortem inspection - US condemned
Must be tanked - euth
or released for treatment - not very frequently