milk quality and meat hygiene exam 3 Flashcards
what did the federal meat inspection act of 1906 and 1967 do
1906: antemortem and postmortem for every carcass.
sanitary and USDA person monitoring slaughterhouses
prohibits misbranded meat
1967: state inspections are required
describe 5 methods of human slaughter and indicate the steps
STUN- captive bolt, electronarcosis, gunshot
hoist- by hind limbs
exsanguinate-
what is the big difference in antemortem vs postmortem inspections
antemortem is preventing unnecessary contamination,
flag for more extensive inspection later,
Neuro cases
postmortem: cut and identify things. palpating organs looking at texture
what disease processes make partial condemnation complicated in post mortem inspections
TB. lumpy jaw and wooden tongue, tapework cysts (cysticercus bovis)
what is the primary source of contamination during the slaughter process for ruminants
fecal, ingesta or milk seen its a zero tolerance
LN are a big deal
what is the difference between hogs and cattle when processing them
hogs: you have to clean the carcass after bleeding because they keep their skin on
how is beef grading split
yield grade 1-5
quality grade prime, choice, select
what is the goal of HACCP
safety not quality. human and food safety.
what is the difference between HACCP and HARPC
HACCP: stakeholders care the most. VOLUNTARY
HARPC: FDA mandated, FDA planned
what is Grade A milk
no odor, less than 100k bacti
<750k SCC
cold bulk tank (ecoli)
what is pasteurization and homogenation
set to kill Q fever (coxiella burnetti)
145 for 30 minutes
what tests do we do to quantify bacteria in milk to maintain quality
standard plate count monthly
PI count- shelf life estimator
what is the trip of the milk
teat, inflation, milk line, milk sock, bulk tank, milk silo, processing, truck, store
how much fat is in the whole milk
3.25%
how do we tell if there is added water in the milk
cryoscope test- freezing
