producer packer Flashcards
National Beef Quality Audit
surveys to help see where changes need to be made in the beef industry
phase 1 of the NBQA
surveys of producers, packers, purveyors, retailors, restaurants
phase 2 of NBQA
in plant surveys to obtain carcass data
phase 3 of NBQA
strategy workshop of where industry should be heading
top 2 relative important quality factors
food safety
eating satisfaction
what has been the change in carcass weights and ribeye area size over time
increase in weight and size
lost opportunities in quality issues
Quality grade
yield grade
carcass weight
hide/branding
offal(liver abscess)
tapeworm cysts
larvae of tapeworm, causes little red bumps in meat(measle like)
cysticercus bovis
beef measles
cysticercus ovis
sheep measles
cysticercous cellulosae
pork measles
which animal does the tapeworm attack the brain in rather than the digestive tract
swine
ascarids(ascaris lumbricoides)
What?
Cause?
roundworm damage in pork
caused by unsanitary housing and fecal contamination
oesophagostomum columbianum(nodular disease)
What?
Cause?
roundworm damage in sheep
caused by failure to worm sheep, and unsanitary conditions
grubs
Cause?
larvae of heel fly
caused by failure to grub cattle,
cattle licks fly larvae, they migrate under skin and burrow out
what percent of cattle livers were condemned in 2016 due to liver abscesses
17.8
cause of liver abscesses
persistent rumenitis
how to prevent persistent ruminitis
feed 15-20% roughage and antibiotics
flukes
What?
Cause?
where is it commonly seen
white snail
caused by most failure to drench cattle
seen on coast
where/how should injections be given to reduce injection-site lesions
top butt region, use tent method(avoid intramuscular injections)
primary spot of bruises in Cattle? Sheep? Pigs? what’s the cause?
Cattle: Hip(crowding)
Sheep: Leg(Lifting by wool)
Pig: Ham(kicking/rough handling)
calloused muscle
muscle injury causing atrophy
-muscle fibers die and fat fills in(muscular steatosis)
packer-related problems
Swine: heat prostration
Sheep: suffocation
Beef: fiery fat/ splotched muscle
Muscle pH problems
normal pathway for aerobic breakdown of pyruvate
acetyl CoA–>mitochondria–>ATP
what percent of muscle weight does glycogen make up in living animals
1%
normal pathway for anaerobic breakdown of pyruvate
lactic acid–>liver–>converted back to glycogen and stored in liver
what is the only form of pyruvate breakdown in dead animals? why? what does it lead to?
anaerobic
there is no oxygen
build up of lactic acid(causing a drop in pH)
normal pH change of meat withing 25 hours after slaughter
7.0(antemortem)–> 5.6(postmortem)
three locations of water in meat
Bound-hydrophilic groups on protein H bond with water
Immobilized-less orderly orientation towards hydrophilic groups
Free-held only by capillary forces
where is water holding capacity the lowest
at the isoelectric point
what is the isoelectric point of meat
5.1
glycogen attributes causing DFD
long term stress depletes glycogen before slaughter leading to little lactic acid
pH of DFD
6.0
how to prevent DFD
feed and rest animal 24-48 hours before slaughter
glycogen characteristics causing dark cutting
long term excitement sometimes based on hereditary temperament leading to glycogen depletion
what month sees the most dark cutter? why?
October, first big cold front(drastic temp change)
glycogen characteristics causing PSE
short term stress causing glycogen depletion and too much lactic acid build up
hereditary and environmental factors contributing to PSE
Hereditary: porcine stress syndrome
Environment: slow chilling
pH of PSE
5.2
what 3 dates should you know
-meat inspection act 1906
-Wholesome meat act 1967
-Humane methods of slaughter act 1958 & 1978
