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Food Hygiene Boom > Practicals > Flashcards

Practicals Flashcards

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1
Q

Define meat

A

The skeletal muscle and the closely attached edible tissues (fat, connective tissue, blood) of food producing animals or Every part of the animal’s body from which food can be produced

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2
Q

Organoleptic properties of meat

A

PIGS CRIBS Colour (scarlet red) pH Specific smell Glossy Inelastic Incomplete bleeding Interwoven w CT and fat Body condition Rot Stuffiness

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3
Q

Influences of organoleptic properties of meat

A

Maturation Species, breed, age, gender, body part Feed Slaughtering process

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4
Q

pH change in meat caused by

A

Glycogen (pH 7.6) b/d to Lactic Acid (pH 5.5)

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5
Q

Measuring pH

A

Nitrazine yellow Bromothymol blue Electric pH meter Indicator paper

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6
Q

Colour of myoglobin

A

Purple red

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7
Q

Colour of oxymyoglobin

A

scarlet red

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8
Q

Colou of methimoglobin

A

brown red

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9
Q

Colour of sulfmyoglobin

A

yellow

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10
Q

Colour of cholemyoglobin

A

green

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11
Q

Colour with high O2

A

oxymyoglobin

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12
Q

Colour with low O2

A

metmyoglobin

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13
Q

Colour with no O2

A

deoxymyoglobin

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14
Q

Yellow coloured meat caused by

A

– Lipochromatosis (Carotenoids +) – Lipofuscin-like pigments (Unsaturated fatty acids +) – Icterus / Jaundice: Pathological

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15
Q

Black coloured meat caused by

A

Melanin (lungs), porphyrins (ribs)

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16
Q

Yellow discolouration examination

A

Alcohol ether -Jaundice: BR dissolves in alcohol Carotenoids: dissolves both in ether

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17
Q

Test smell

A

Organoleptic judgement- boiling and roasting

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18
Q

Abnormal smell

A

• Alimentary (e.g. fishmeal, moldy feed) • Boar taint (androstenone, skatole) • Antemortem (disease, metabolic disorder – Lab examination) • Postmortem (acquired from the environment)

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19
Q

Incomplete bleeding results in

A

hemoglobin infiltration of the meat

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20
Q

Reasong for incomplete bleeding

A

– Slaughtering technology – Disorder of the circulatory / nervous system – Toxicosis – Infection – Stress

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21
Q

Determination of incomplete bleeding

A

Reder test (Löffler reagent – Methylene blue)

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22
Q

Rot: cause of it?

A

Bacterial decomposition of nitrogenous compounds

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23
Q

Rot effect on pH

A

increases it

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24
Q

Rot effect on protein

A

biogenic amines, indole, skatole, H2S, NH3, CO2

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25
Q

Rot effect on fat

A

volatile fatty acids, palmitic acid

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26
Q

Detection of rot

A

NH3 presence (Eber’s test, Nessler’s test)

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27
Q

Rot: microorganisms

A

PAM CAP Pseudomonas, Proteus, Achromobacter, Micrococcus, Alcaligenes spp. Anareobic: deep inside the large muscles Clostridium spp. > Gas production

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28
Q

Stuffiness

A

Enzimatic degradation of nitrogenous compounds Hydrogen-sulfide (H2S) production

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29
Q

Stuffiness effect on pH

A

Acidic / neutral pH

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30
Q

Detection of stuffiness

A

Lead acetate/Lead nitrate test

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31
Q

Consistency: compressibility

A

Grau & Hamm: filter paper press method

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32
Q

Tenderness, texture

A

– Sensory judgment – Enzymatic digestion – Warner-Bratzler shear force test

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33
Q

Liquid-holding capacity

A

• Proteins: actin, myosin, sarcoplasma proteins • Dissolvedsalts • pH

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34
Q

Liquid holding capacity: determination

A

– Grau & Hamm method: 0,3g meat + filter paper (5 mins) – Liquid leakage method: measuring drip loss – Drying method

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35
Q

Experiments: pH

A

indicator paper

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36
Q

Experiments: cooking test

A

Bunsen burner, pot

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37
Q

Experiments: Reder’s test

A

Loeffler reagent (methylene blue)

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38
Q

Experiments: Eber’s test

A

glass tube, NH3

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39
Q

Experiments: Nessler test

A

Nessler’s reagent, NH3

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40
Q

Experiments: Liquid holding capacity

A

Grau-Hamm

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41
Q

Experiments: Consistence

A

Grau-Hamm filter-paper press method

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42
Q

Reg. No. 852/2004/EC

A

hygiene of foodstuffs

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43
Q

853/2004/EC

A

hygiene rules for food of animal origin

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44
Q

854/2004/EC

A

official controls on products of animal origin intended for human consumption

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45
Q

Normal, routine slaughter

A

individual or group slaughter of healthy animals

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46
Q

Separate slaughter

A

suspected infection or disease; separated in terms of space and time

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47
Q

Emergency slaughter

A

urgent bleeding of any injured but healthy animal (e.g. after accident)

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48
Q

ANTE MORTEM I

A

Inspection of the animals in the farm

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49
Q

ANTE MORTEM II

A

Inspection of the animals in the slaughterhouse

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50
Q

POST MORTEM

A

Meat inspection after slaughtering

51
Q

Integrative meat inspection

A

Ante-mortem 1 & 2 PM Hygiene during slaughtering Lab testing (bact, paras, chem)

52
Q

Tasks of the vet

A

Documentation (AM 1) Inspect vehicle (AM 2) Doc. check, decisions re animals (AM 2) Health mark, trichinella test (PM)

53
Q

AM inspection: documentation at the farm

A

Health certificate Food Chain Information Animal Passports (ENAR)

54
Q

FCI gives information about

A
  • the farm - the occurrence of diseases that may affect the meat safety, - the health status of the animals (in the herd of origin and at the region level), - the medical or other treatments, - previous meat inspection reports (repeatedly high frequency of pathological lesions) - monitoring results (zoonoses and residues)
55
Q

Control of documentation at the slaughterhouse

A
  1. Health certificates 2. Food chain information 3. Animal passports 4. Documentation of the transport vehicle (randomly)
56
Q

Ante mortem II. inspection

A
  1. check for symptoms and lesions: contagious or zoonotic animal diseases, wounds, infections… 2. animal welfare 3. food hygiene factors (cleanliness) 4. signs of given medication - monitor animals in place and in movement (lameness)
57
Q

Decisions concerning live animals

A

After the control of the documentation and the ante mortem examination the state vet can 1. Permit routine, unconditional slaughter 2. Permit the slaughter with the detainment of the meat, max. 24 hours (if the documentation is incomplete) 3. Ban the slaughter until further measure 4. Order separate slaughter and detained storage 5. Order separate killing (no bleeding)

58
Q

Post mortem inspection: Aim

A
  • find any pathological sign (emaciation, oedema, colour changes, abscesses, bruises…) - provide information for the judgment of the meat. - determine acute/chronic, local/gener, prim/seco
59
Q

PM techniques

A

Visual Palp Incision (risk of cross contamination) Olfaction Trichinella spp detection

60
Q

Detection of Trichinella

A
  • direct detection of first-stage larvae in striated muscle using tissue digestion. - pooled sample: positive or uncertain result→ a large sample is taken from each animal and tested in smaller batches until an individual positive animal is identified - Cannot leave the carcass until negative result
61
Q

Health mark

A

FFHC Traceability (slaughterhouse) Multiple stamps (multiple pieces of carcass) Poultry: apply to packaging

62
Q

By-products

A

SRM’s, TSE materials, parts of carcasses Inedible Manure Wastewater

63
Q

The skeletal muscle and the closely attached edible tissues (fat, connective tissue, blood) of food producing animalsorEvery part of the animal’s body from which food can be produced

A

Define meat

64
Q

PIGS CRIBSColour (scarlet red)pHSpecific smellGlossyInelasticIncomplete bleedingInterwoven w CT and fatBody conditionRot Stuffiness

A

Organoleptic properties of meat

65
Q

MaturationSpecies, breed, age, gender, body partFeedSlaughtering process

A

Influences of organoleptic properties of meat

66
Q

Glycogen (pH 7.6) b/d to Lactic Acid (pH 5.5)

A

pH change in meat caused by

67
Q

Nitrazine yellowBromothymol blueElectric pH meterIndicator paper

A

Measuring pH

68
Q

Purple red

A

Colour of myoglobin

69
Q

scarlet red

A

Colour of oxymyoglobin

70
Q

brown red

A

Colou of methimoglobin

71
Q

yellow

A

Colour of sulfmyoglobin

72
Q

green

A

Colour of cholemyoglobin

73
Q

oxymyoglobin

A

Colour with high O2

74
Q

metmyoglobin

A

Colour with low O2

75
Q

deoxymyoglobin

A

Colour with no O2

76
Q

– Lipochromatosis (Carotenoids +)– Lipofuscin-like pigments (Unsaturated fatty acids +) – Icterus / Jaundice: Pathological

A

Yellow coloured meat caused by

77
Q

Melanin (lungs), porphyrins (ribs)

A

Black coloured meat caused by

78
Q

Organoleptic judgement- boiling and roasting

A

Test smell

79
Q

• Alimentary (e.g. fishmeal, moldy feed)• Boar taint (androstenone, skatole)• Antemortem (disease, metabolic disorder – Lab examination)• Postmortem (acquired from the environment)

A

Abnormal smell

80
Q

hemoglobin infiltration of the meat

A

Incomplete bleeding results in

81
Q

– Slaughtering technology– Disorder of the circulatory / nervous system – Toxicosis– Infection– Stress

A

Reasong for incomplete bleeding

82
Q

Reder test (Löffler reagent – Methylene blue)

A

Determination of incomplete bleeding

83
Q

Bacterial decomposition of nitrogenous compounds

A

Rot: cause of it?

84
Q

increases it

A

Rot effect on pH

85
Q

biogenic amines, indole, skatole, H2S, NH3, CO2

A

Rot effect on protein

86
Q

volatile fatty acids, palmitic acid

A

Rot effect on fat

87
Q

NH3 presence (Eber’s test, Nessler’s test)

A

Detection of rot

88
Q

PAM CAPPseudomonas, Proteus, Achromobacter, Micrococcus, Alcaligenes spp.Anareobic: deep inside the large muscles Clostridium spp. > Gas production

A

Rot: microorganisms

89
Q

Enzimatic degradation of nitrogenous compoundsHydrogen-sulfide (H2S) production

A

Stuffiness

90
Q

Acidic / neutral pH

A

Stuffiness effect on pH

91
Q

Lead acetate/Lead nitrate test

A

Detection of stuffiness

92
Q

Grau & Hamm: filter paper press method

A

Consistency: compressibility

93
Q

– Sensory judgment– Enzymatic digestion– Warner-Bratzler shear force test

A

Tenderness, texture

94
Q

• Proteins: actin, myosin, sarcoplasma proteins • Dissolvedsalts• pH

A

Liquid-holding capacity

95
Q

– Grau & Hamm method: 0,3g meat + filter paper (5 mins)– Liquid leakage method: measuring drip loss – Drying method

A

Liquid holding capacity: determination

96
Q

indicator paper

A

Experiments: pH

97
Q

Bunsen burner, pot

A

Experiments: cooking test

98
Q

Loeffler reagent (methylene blue)

A

Experiments: Reders test

99
Q

glass tube, NH3

A

Experiments: Ebers test

100
Q

Nessler’s reagent, NH3

A

Experiments: Nessler test

101
Q

Grau-Hamm

A

Experiments: Liquid holding capacity

102
Q

Grau-Hamm filter-paper press method

A

Experiments: Consistence

103
Q

hygiene of foodstuffs

A

Reg. No. 852/2004/EC

104
Q

hygiene rules for food of animal origin

A

853/2004/EC

105
Q

official controls on products of animal origin intended for human consumption

A

854/2004/EC

106
Q

individual or group slaughter of healthy animals

A

Normal, routine slaughter

107
Q

suspected infection or disease; separated in terms of space and time

A

Separate slaughter

108
Q

urgent bleeding of any injured but healthy animal (e.g. after accident)

A

Emergency slaughter

109
Q

Inspection of the animals in the farm

A

ANTE MORTEM I

110
Q

Inspection of the animals in the slaughterhouse

A

ANTE MORTEM II

111
Q

Meat inspection after slaughtering

A

POST MORTEM

112
Q

Ante-mortem 1 & 2PMHygiene during slaughteringLab testing (bact, paras, chem)

A

Integrative meat inspection

113
Q

Documentation (AM 1)Inspect vehicle (AM 2)Doc. check, decisions re animals (AM 2)Health mark, trichinella test (PM)

A

Tasks of the vet

114
Q

Health certificateFood Chain InformationAnimal Passports (ENAR)

A

AM inspection: documentation at the farm

115
Q
  • the farm - the occurrence of diseases that may affect the meat safety, - the health status of the animals (in the herd of origin and at the region level), - the medical or other treatments, - previous meat inspection reports (repeatedly high frequency of pathological lesions) - monitoring results (zoonoses and residues)
A

FCI gives information about

116
Q
  1. Health certificates2. Food chain information3. Animal passports4. Documentation of the transport vehicle (randomly)
A

Control of documentation at the slaughterhouse

117
Q
  1. check for symptoms and lesions: contagious or zoonotic animal diseases, wounds, infections… 2. animal welfare 3. food hygiene factors (cleanliness) 4. signs of given medication - monitor animals in place and in movement (lameness)
A

Ante mortem II. inspection

118
Q

After the control of the documentation and the ante mortem examination the state vet can1. Permit routine, unconditional slaughter2. Permit the slaughter with the detainment of the meat, max. 24 hours (if the documentation is incomplete)3. Ban the slaughter until further measure4. Order separate slaughter and detained storage5. Order separate killing (no bleeding)

A

Decisions concerning live animals

119
Q
  • find any pathological sign (emaciation, oedema, colour changes, abscesses, bruises…) - provide information for the judgment of the meat. - determine acute/chronic, local/gener, prim/seco
A

Post mortem inspection: Aim

120
Q

VisualPalpIncision (risk of cross contamination)OlfactionTrichinella spp detection

A

PM techniques

121
Q
  • direct detection of first-stage larvae in striated muscle using tissue digestion. - pooled sample: positive or uncertain result→ a large sample is taken from each animal and tested in smaller batches until an individual positive animal is identified - Cannot leave the carcass until negative result
A

Detection of Trichinella

122
Q

FFHCTraceability (slaughterhouse)Multiple stamps (multiple pieces of carcass)Poultry: apply to packaging

A

Health mark

123
Q

SRM’s, TSE materials, parts of carcassesInedibleManureWastewater

A

By-products

Food Hygiene Boom (16 decks)

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