producer packer

Question 1

National Beef Quality Audit

Answer 1

surveys to help see where changes need to be made in the beef industry

Question 2

phase 1 of the NBQA

Answer 2

surveys of producers, packers, purveyors, retailors, restaurants

Question 3

phase 2 of NBQA

Answer 3

in plant surveys to obtain carcass data

Question 4

phase 3 of NBQA

Answer 4

strategy workshop of where industry should be heading

Question 5

top 2 relative important quality factors

Answer 5

food safety
eating satisfaction

Question 6

what has been the change in carcass weights and ribeye area size over time

Answer 6

increase in weight and size

Question 7

lost opportunities in quality issues

Answer 7

Quality grade
yield grade
carcass weight
hide/branding
offal(liver abscess)

Question 8

tapeworm cysts

Answer 8

larvae of tapeworm, causes little red bumps in meat(measle like)

Question 9

cysticercus bovis

Answer 9

beef measles

Question 10

cysticercus ovis

Answer 10

sheep measles

Question 11

cysticercous cellulosae

Answer 11

pork measles

Question 12

which animal does the tapeworm attack the brain in rather than the digestive tract

Answer 12

swine

Question 13

ascarids(ascaris lumbricoides)
What?
Cause?

Answer 13

roundworm damage in pork
caused by unsanitary housing and fecal contamination

Question 14

oesophagostomum columbianum(nodular disease)
What?
Cause?

Answer 14

roundworm damage in sheep
caused by failure to worm sheep, and unsanitary conditions

Question 15

grubs
Cause?

Answer 15

larvae of heel fly
caused by failure to grub cattle,
cattle licks fly larvae, they migrate under skin and burrow out

Question 16

what percent of cattle livers were condemned in 2016 due to liver abscesses

Answer 16

17.8

Question 17

cause of liver abscesses

Answer 17

persistent rumenitis

Question 18

how to prevent persistent ruminitis

Answer 18

feed 15-20% roughage and antibiotics

Question 19

flukes
What?
Cause?
where is it commonly seen

Answer 19

white snail
caused by most failure to drench cattle
seen on coast

Question 20

where/how should injections be given to reduce injection-site lesions

Answer 20

top butt region, use tent method(avoid intramuscular injections)

Question 21

primary spot of bruises in Cattle? Sheep? Pigs? what’s the cause?

Answer 21

Cattle: Hip(crowding)
Sheep: Leg(Lifting by wool)
Pig: Ham(kicking/rough handling)

Question 22

calloused muscle

Answer 22

muscle injury causing atrophy
-muscle fibers die and fat fills in(muscular steatosis)

Question 23

packer-related problems

Answer 23

Swine: heat prostration
Sheep: suffocation
Beef: fiery fat/ splotched muscle
Muscle pH problems

Question 24

normal pathway for aerobic breakdown of pyruvate

Answer 24

acetyl CoA–>mitochondria–>ATP

Question 24

what percent of muscle weight does glycogen make up in living animals

Answer 24

1%

Question 25

normal pathway for anaerobic breakdown of pyruvate

Answer 25

lactic acid-->liver-->converted back to glycogen and stored in liver

Question 26

what is the only form of pyruvate breakdown in dead animals? why? what does it lead to?

Answer 26

anaerobic there is no oxygen build up of lactic acid(causing a drop in pH)

Question 27

normal pH change of meat withing 25 hours after slaughter

Answer 27

7.0(antemortem)--> 5.6(postmortem)

Question 28

three locations of water in meat

Answer 28

Bound-hydrophilic groups on protein H bond with water Immobilized-less orderly orientation towards hydrophilic groups Free-held only by capillary forces

Question 29

where is water holding capacity the lowest

Answer 29

at the isoelectric point

Question 30

what is the isoelectric point of meat

Answer 30

5.1

Question 31

glycogen attributes causing DFD

Answer 31

long term stress depletes glycogen before slaughter leading to little lactic acid

Question 32

pH of DFD

Answer 32

6.0

Question 33

how to prevent DFD

Answer 33

feed and rest animal 24-48 hours before slaughter

Question 34

glycogen characteristics causing dark cutting

Answer 34

long term excitement sometimes based on hereditary temperament leading to glycogen depletion

Question 35

what month sees the most dark cutter? why?

Answer 35

October, first big cold front(drastic temp change)

Question 36

glycogen characteristics causing PSE

Answer 36

short term stress causing glycogen depletion and too much lactic acid build up

Question 37

hereditary and environmental factors contributing to PSE

Answer 37

Hereditary: porcine stress syndrome Environment: slow chilling

Question 38

pH of PSE

Answer 38

5.2

Question 39

what 3 dates should you know

Answer 39

-meat inspection act 1906 -Wholesome meat act 1967 -Humane methods of slaughter act 1958 & 1978