meats lab - exam 1

____-The complete replacement of a knife edge. Usually only performed on new knives and excessively abused knives

Grinding

____- Once every few minutes of work, maintains the edge. Performed at a 20 to 25-degree angle

Steeling

___-The replacement of the knife edge after normal use

Honing

What does HACCP stand for ?

Hazard analysis and critical control points

How many HACCP principles are they ? What are they ?

7:

1. Identify hazard analysis

2. Determine critical control points

3. Establish critical limits

4. Establish monitoring procedures

5. Establish corrective actions

6. Establish verification procedures

7. Establish record keeping and documentation process

What color is the stamp for “U.S. Inspected and Passed”?

Purple

________ - required federal inspection in interstate or foreign commerce. Resulted from Upton Sinclair’s book, The Jungle.

Meat inspection Act of 1906

___- the act that is called the “equal to”

Wholesome meat act of 1967

__- requires micro testing and HACCP system implementation. Resulted from a E. coli outbreak in 1993.

1996 Pathogen reduction and HACCP systems

___ - are written procedures that all meat plants must prepare and implement to ensure that they are meeting their responsibility to keep their facilities and equipment clean.

SSOPs

What does SSOP stand for? Provide an example of an SSOP

Standard sanitation and operating procedures, rinsing equipment and sanitizing surfaces is an example

___- is inspection performed prior to slaughter and ________ is the inspection of the carcass after slaughter.

Antemortem, postmortem

What is antemortem Inspection? Describe some types of animals that can be identified as “U.S. Condemned”

Antemortem inspection happens before slaughter. Examples of US condemned:

1. Deads, downers, moribund, comatose, dies in pen, displays signs of disease

Under __________, all animals must be stunned before sticking bleeding. This act also spells out handling of livestock in holding pens, chutes, and the proper use of “hot shots”

Humane methods of slaughter Act of 1978

What is postmortem inspection?

Inspection of carcass usually simultaneously during slaughter and dressing

What are SRMS and what are they in cattle ?

Specific Risk Materials for cattle 30 months and older

1. brain

2. skull

3. eyes

4. trigeminal ganglia

5. spine

6. vertebral column (excluding vertebrae of tail, transverse process of thoracic and lumbar vertebrae, and wings of sacrum)

7. Dorsal root ganglia

All cattle

• Tonsils and distal part of ileum in SI

Components of meat label

• Name of product

• Ingredients statement

• Quantity of contents

• Inspection legend

• Firm’s name and address

What are the 4 types of fat deposits?

1. _Perinephric_- internal fat (ex: KPH)

2. ____Intermuacular______- seam fat

3. __Subcutaneous__- external fat

4. _intramuscular_ - marbling

The _____ skeleton consists of the head, vertebral column, ribs, and sternum.

Axial

What does the atlas vertebra articulate with ?

Occipital condyles

The ___________ skeleton consists of the thoracic limb and pelvic limb. The visceral skeleton is referred to as the _______ skeleton.

Appendicular, splanchnic

Number of vertebrae cattle have

Cervical - 7

​Thoracic - 13

​Lumbar -  6

​Sacral - 5

​Coccygeal (Caudal) – 18-20

Conversion of cartilage to bone

Ossification

Name of the first two cervical vertebrae:

atlas and axis

Where is the head removed on livestock? Between the ________

Occipital condyles and atlas

Ribs that articulate with the sternum

Sternal ribs

What bones are involved with the pelvic girdle

ilium, ischium, pubis, and aitch bone

Striated voluntary vs Striated involuntary vs Nonstriated involuntary

1. Striated voluntary - skeletal muscle

2. Striated involuntary - heart muscle

3. Nonstriated involuntary - smooth muscle

The heavy yellow connective tissue found in the neck and rib area of a beef carcass (scientific name). ______ (hint: it's a ligament). connects bone to another bone

Ligamentum nuchae

Connective tissue

Surrounds entire muscle - ___epimysium_____

​Surrounds muscle groups or bundles - ___perimysium_____

​Surrounds individual muscle fibers - ___endomysium_____

What type of bone is found in the Porterhouse/T-bone steak? (feather or finger?)

Finger bone

What type of stunner do we use for pork slaughter? 

Electrical

Define DFD, PSE, PSS

DFD – dark firm dry

​PSE – pale soft exudative

​PSS – porcine stress syndrome

Why do we withhold feed 12-24 hours before slaughter?

Helps with evisceration and minimizes bacteria from GI getting in blood and carcass

Why do we allow free access to water prior to slaughter?

Helps with blood removal and gives a brighter lean color