The meat we eat exam 1

Barrow

a castrated male porcine

Wether

a castrated male ovine

Sow

A female porcine that has gone through parturition

Bull

an intact male bovine

Tom

an intact male turkey

Heifer

a female bovine that has not gone through parturition

Steer

a castrated male bovine

Buck

an intact male ovine or caprine

Hen

a female chicken or turkey

Cow

a female bovine that has gone through parturition

Ewe lamb

a female ovine that has not gone through parturition

Doe

a female caprine that has or has not gone through parturition

Boar

an intact male porcine

Gilt

a female porcine that has not gone through parturition

Ewe

a female ovine that has went through parturition

Rooster

an intact male chicken

Foaling

the process of parturition for horses

Farrowing

the process of parturition for porcine

Calving

the process of parturition for bovine

Kidding

the process of parturition for caprine

Which of the following contributes the most to the economic income of the state of Florida?

Cow-calf production

Which of the following is the best estimate of the average age of a commercial hog at harvest?

six months

The increasing percentage of the American population with Caribbean, Hispanic, and Middle Eastern heritage has increased domestic demand for which animal protein?

goat

The primary purpose of the finishing portion of the beef production cycle is to:

improve beef eating quality

Which of the following statements is true about modern pork production versus pork production 25 years ago?

Hog farm numbers have decreased

Which of the following was a contributor to the beef feeding industry moving from the Northern Midwest into the Southern Plains in the mid-twentieth century?

Southwest Kansas and the Texas Panhandle has a better climate for feeding cattle

Of these options, which of the following groups within the meat production pyramid have the fewest number of people?

Producers

Which of the following industries has an infrastructure most similar to the poultry production?

Pork

What drives the profit margin of the slaughter portion of the meat industry?

By-products

Of these options, where are most fed cattle, lambs, and market hogs finished and slaughtered?

Eastern Nebraska

Which was the primary meat processing city in the US from the 1860's through the 1950's?

Chicago

Which of the following animals has the shortest gestation period, one of the several traits resulting in them having the shortest generation interval?

A bred sow

Temple Grandin is Internationally renowned in the livestock industry for:

developing animal handling/harvest systems to improve animal welfare

Which of the following is not accounted for by retailers with the 30-40% retail mark-up cost?

slaughter fees

The development of railroad and __________ during the early twentieth century helps the US progress from an agrarian to a more modern industrial society.

Refrigeration

Which of the following is true about on-farm livestock quality assurance programs like PQA and BQA?

They are industry mandated.

In the US, beef cattle are generally stunned in commercial facilities using?

captive bolt concussion

A pork carcass ill be fabricated into component pieces and ready for distribution to end users by _____ postmortem.

24hrs

What government entity is responsible for ensuring humane handling and stunning?

USDA-FSIS

Which of the following processes occur with pork and poultry slaughter but not with cattle?

scalding

Which of the following is the most correct about third party animal welfare audits of commercial US slaughter facilities?

Required by most major food service & retail customers

Which of the following is a FALSE reason that the US lamb industry will likely remain insignificant?

sheep are easy to raise

Which of the following is the best estimate of the average age of a broiler at harvest?

6 weeks

How are pigs stunned at the UF meat laboratory?

Electrical head & heart

Which of the following is not required on an FSIS meat label?

USDA grade

What government entity is responsible for the inspection of meat and poultry processing?

USDA-FSIS

What is the purpose of collecting funds for the national commodity checkoff programs, ie. Pork Board, Beef Boards?

Those funds are used toward research.

What did Iowa Beef Packers (IBP) begin to do in 1967 in their Dennison, IA facility that changed the US livestock and meat industry forever?

Increased profits by doing specialty cuts giving customers more options.

What two traits have broilers been divergently selected for as compared to layer?

Quicker muscle development and size (muscling)

What are two critical control points all facilities are required to have for slaughter?

Prevention of adulteration and approval of formulations and procedures

What is a gestation stall? What are US pork producers doing to meet domestic consumers' wants for sow gestation?

Where pregnant female is placed when about to give birth. It creates a personal space environment and will eventually prevent mother from crushing piglets. Producers are switching to group housing to meet consumers wants.

Generally, a package of retail ground beef will contain tissue from more than one animal. Briefly explain how most ground beef is processed commercially to hit a given fat percentage.

Cuts that are generally wasted or trimmings are ground down to produce ground beef. Because people aim for different fat percentages, different proportions of fat to meats are ground together to produce these ratios.

Why would a processor have different critical control points for beef slaughter as compared to producing a fully-cooked smoked ham?

A beef cow is cut and shipped out raw all in the same day where a cured ham is cooked with heat and salted.

Identify which animal protein has had the large increase per capita US consumption over the past 60 years and list two contributing factors to the increase.

Chicken. Appeal of a "healthier option" by being leaner. It also takes only 6 weeks from hatching to slaughter. Cheap and storage is better than beef.

Gestation period of cow

9 months

Gestation period of sow

3,3,3

Gestation period of ewe

144 days

Gestation period of doe

150 days

Generation interval of cow

2-2.5 years

Generation interval of sow

10-12 months

Generation interval of ewe

10-12 months

Generation interval of doe

10-12 months

Generation interval of chicken

5 months

Generation interval of turkey

6.5 months

How long is a piglet on mothers milk?

three weeks

How long is a lamb or kid on a mothers milk?

Two months

How long is a calf on a mothers milk?

8 months

Birth to slaughter for cattle

14-22 months

Birth to slaughter for swine

5 to 7 months

Birth to slaughter for sheep

6 to 10 months

Birth to slaughter for goats

variable age of goats, plus religious influences

Birth to slaughter for turkey

18 weeks

Birth to slaughter for broilers

6 weeks

How long is a calf in a cow-calf operation and where?

Jan-July Middle of the country

How long is a calf at the stocker and where?

August to November OK, KS, and TX

How long is a cow in the feedlot and where?

November to May, corn belt

What are commodity check-off programs?

Funded completely by industry stakeholders to pool financial resources for research. Voluntary.

Why try to minimize pre-slaughter stress?

The quality of the meat reduces as the level of lactic acid decreases and glycogen increases.

How do farm quality assurance programs assure quality?

HACCP risk assessments, monitoring procedures, corrective action, record keeping.

What things do farm quality assurance do?

drug residue avoidance, contamination avoidance, wholesome product, lean to fat

What is the purpose of third party welfare auditing?

It provides the most credibility. Its only interest lie within welfare rather than profit like the first and third party audits.

What are the two commercial ways pigs are stunned?

Head to heart electrocution and CO2 chamber

How are chicken stunned commercially?

Low voltage electrical current (through water)

How are cattle stunned commercially?

Concussive bolt

How is the hair taken off of pigs on the slaughter floor?

scalding, templing and torching

Where do microbial pathogens on the surface of the carcass of cattle originate from?

fecal matter of hide

What is the primary daily function of federal meat inspection personnel in all facilities

ensuring that the nation's commercial supply of meat, poultry, and egg produce are safe, wholesome, and correctly labeled and packaged

What is required to be on an FSIS meat label?

name of product, ingredient statement, manufacture identity, net weight, inspection legend, nutrition label, safe handling instructions

What is the only marketing claim discussed in class which requires audit from a third party on-farm audit?

organic

What is the primary purpose of ante-mortem inspection?

prevent slaughter of unwholesome animals, remove animals with neurologic signs, cooperation with governmental programs

What does a properly applied and documented HACCP plan ensure?

designed to protect food supply from bacterial, chemical, and physical hazards

What are examples of a multiple food safety hurdle system?

ways to minimize bacterial growth: freezing to right temperature, safe handling, lactic acid wash, etc.

What is significant about Jack in the Box relative to food safety?

Children died from E. coli and Pathogen reduction act was implemented

What is an adulterant? What happens if the FSIS declares salmonella an adulterant?

Anything that makes the meat unwholesome or unsafe to sell. Salmonella found in lymph nodes of cattle so it would greatly recuse the number of cows passing inspection.

What is ritual slaughter and whats unique about it from a USDA regulatory perspective?

ritual slaughter is no stunning and is the only time an exception can be made for slaughter (religious exemption) but the rest of food safety handling remains the same

What are some unique characteristics about the Ethiopian meat industry that presents challenges to food safety?

no aging, no refridgeration, raw meat consumption, difference in market structure, religious constraints

What group of people are at most risk by food borne illness?

YOPI