Production Quality Issue Flashcards

1
Q

How does stress affect color?

A

Decreases glycogen, which increases pH, which increases WHC, water is retained in the meat, and the meat looks darker.

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2
Q

What causes dark cutting beef/lamb?

A

long term or intermediate glycogen depletion

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3
Q

What are animal symptoms associated with long term stress?

A

exhaustion, excitement, sudden feed withdrawal, sickness

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4
Q

What happens physiologically in the muscle during long term stress?

A

There is limited lactic acid production so less pH decline postmortem

There is higher WHC, dark color, firmer meat, less free water (dry meat), microbial growth, and intense flavor

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5
Q

How do you prevent dark cutting beef/lamb?

A
  1. use proper handling and prevent stress
  2. add a 3-4 day rest to replenish glycogen stores
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6
Q

What causes DFD pork?

A
  1. Extended transport-hauling of pigs without feeding
  2. limited lactic acid production postmortem
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7
Q

How do prevent DFD pork?

A

Feed and rest for 24-48 hours before slaughter

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8
Q

What causes short-term stress?

A

very rapid glycolysis due to
1. excitement from handling or transportation
2. not chilling immediately postmortem

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9
Q

How do you prevent short-term stress?

A
  1. Genetic selection
  2. Rest to calm them down and restore glycogen reserves
  3. Improve animal facilities
  4. Improve handling
  5. CO2 stunning
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10
Q

What is PSS?

A

Porcine stress syndrome- a genetic abnormality where the animal is intolerant to stress, exhibits accelerated muscle metabolism, and produces more heat

Causes muscle twitching and red skin blothces

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11
Q

What genes cause PSS?

A
  1. Halothane (HAL) gene
  2. Rendement Napole (RN-) gene
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12
Q

Why were HAL genes in pigs popular in the 1990s?

A

They produced lean/heavily muscled hogs

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13
Q

Why do pigs with HAL genes have an abnormally fast rate of pH fall?

A

due to high pre-rigor temps and rapid glycolysis

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14
Q

How does RN gene cause PSE meat?

A

pig has greater amounts of glycogen which is used to generate more lactate, which causes the meat to have an extremely low pH (affects WHC and processing yield)

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15
Q

What does PSE stand for?

A

Pale, Soft, Exudative

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16
Q

What does RFN stand for?

A

Red, Firm, Non-exudative

17
Q

What does DFD stand for?

A

Dark, Firm, Dry
(sticky surface)

18
Q

What does RSE stand for?

A

Red, Soft, Exudative

19
Q

What is RSE meat?

A

It is meat that is between PSE and normal. It is NOT pale but may lack a uniform cured color.

It has (some) pH decline, a lower WHC, and a (5-10%) lower processing yield