PH24: Cutting Plant Operations Flashcards
How do you identify bovine from equine based on the carcass?
How do you identify sheep from goat based on carcass?
How do you age a carcase?
Dentition
Presence of cartilage indicates a younger animal
Bone marrow turns from red to yellow with age
Meat is darker with older animal
Marbling is more prominent in younger
How do you tell the difference between a male and female cattle carcase?
Females:
- Triangular carcase
- Gracilis muscle bean-shaped
- Wider pelvic cavity
- Udder fat
- Remains of broad ligament of uterus
Male
- Massive carcase and crest, muscular
- Gracilis muscle triangular
- Narrow pelvic cavity
- Ventral fat conformation
- Root of penis and bulbocavernosus muscle present
Define traveability
Ability to trace and track food and food producing animals, through all stages of production, processing, and distribution
What are the legal requirements for traceability?
FBO must identify suppliers and customers at least one step back and one forwards
Keep records of:
- Name
- Address
- Product description
- Date of receipt/delivery
What is on the traceability tag on the meat?
Must be on each wholesale cut
Describe the packaging process.
- Sides are sawn down into different quarters
- Quarters are then railed into further holding chills
- Individual quarters are weight and scanned at boning input scale
- Final stage quarters are separated into individual primal cuts and placed onto conveyor
- Butchers/trimmers trim primals to customer requirements
- Meat is then transferred to the packaging area to be put into bags
- Bags are transferred by conveyor to the cryovac machine
- All materials coming in contact with meat must be food grade and cannot transfer their constituents to food
- Bags are passed under the metal detector
- OUtput scale: labels are applied to boxes/baskets
- Baskets/boxes palletised
- Palletised product loaded onto vehicle to be transferred over to distribution centre
- Distribution center capacity for storing pallets
What are the key control measures when the product is palletised?
- No exposed product
- Strict control of cold chain
- Not designed to bring down the temp of meat but only to maintain low temps
- All product loaded is properly labelled
Define Mince and meat preparations
Mince: Boned meat minced into fragment
Meat preparation: meat, including fragmented meat with foodstuffs, seasoning, or additives added but insufficiently processed to modify internal muscle fiber structure
What is the effect of processing on microorganisms?
- Trimming from carcases are stored for several days
- Extra handling results in an increase in the total aerobic flora and Enterobacteriaceae
- During mincing, microorganisms originally present on the surface are distributed through the ground meat
- Grinding increases temp, total surface of exposed meat, chances of contamination, possible intro of contamination
What temperature is mince meat kept at? meat preparations?
Mince: 2C or -18C
Meat Prep: 4C or - 18C
What is mince meat manufactured from? meat preparations?
Mince: skeletal muscle, including adherent fatty trimming (NOT scraps, MSM, bone fragments, or skinhead, diaphragm, carpal and tarsal meat, bone scrapings)
Meat prep: Fresh meat or mince
Define mechanically separated meat.
Product obtained by removing meat from flesh-bearing bones after boning or from poultry carcases using mechanical means resulting in loss or modification of the muscle fibre structure
What are the types of MSM?
High pressure: the carcass or the meat parts are pressed through a machine-like sieve
Low pressure: the meat is mechanically scraped from the carcass
