ANSC 307 Exam A

Meat Inspection

Mandatory service required by the Meat Inspection Act of 1906; No fee is paid except if during holiday or overtime hours

Meat grading

Voluntary service that is used as a marketing tool by meat packers to sell their meat; Fee is paid

Reasons for meat inspection

Europeans' failure to recognize inspection laws; Teddy Roosevelt's investigation of Chicago meat packers; Upton Sinclair's book "The Jungle"; These led to the Meat Inspection Act of 1906

Embalmed meat scandal

Roosevelt's testimony to senate inv. comm. regarding embalmed meat during the Spanish American War

Conditions in Chicago Stockyards

Message from Pres. Roosevelt to House of Reps. summarizing the Reynolds and Neill Report

Meat is identified as

Healthy (no disease), Sound (clean, sanitary), Wholesome (not adultered), & Properly labeled (it is what is says it is)

Meat inspection functions

-Detect/destroy diseased, contaminated meat

-assure clean and sanitary handling and preparation

-minimize microbiological contamination

-prevent adulteration & chemical or drug residues

-prevent false labeling

-apply meat inspection stamp

Wholesome Meat Act of 1967

"Equal to" law; states must have meat inspection programs equal to the fed program; Meat inspection act is renamed to Federal meat inspection act

Texas Meat & Poultry Inspection Act of 1969

Texas meat inspection

Talmadge - Aiken Agreement

TA plants are fed inspected but staffed by state

Fed/State inspection exemptions

-Curtis Agreement - custom processing of farm or game animals

-Farmers exemption - meat is to be used by farmer for his own use

Responsibility for meat inspection

-Plants are constructed to be clean and don't contribute to hazards

-Operational sanitation (water supply, drainage, ventilation, etc)

Antemortem Insp.

Before slaughter, in pens on premises, day of slaughter, in motion and at rest; acceptable is passed for slaughter; not is US Suspect (crippled, TB, immature, minor eye cancer); not is US Condemned (downers, dead, moribund, comatose, high temps, US Suspect dies, obvious symptoms of disease); FSIS 5-04 (Vet Med Officer condemns disabled cattle, showing CNS symptoms); Condemned must be killed by establishment and got rid of

Postmortem Insp.

After slaughter of head, viscera, and carcass; temporary is US Retained; Condemnation (Whole carcass - TB, hog cholera, pneumonia, accesses, caseous lymphadenitis, epithelioma; Part carcass - accesses, arthritis, bruises, contamination on kill floor)

Beef Post. Insp. Process

examine head: SPAM lymph nodes, masseters, tongue; viscera: lungs, liver, heart, paunch, intestines, spleen; carcass: thoracic linings, abdominal and pelvic cavities, surfaces, kidneys; AQL (acceptable quality level - statistical sampling plan to determine cleanliness of carcass)

Specified risk materials for BSE (Mad Cow)

Bovine Spongiform Encephalopathy

30 mo. & older - Brain, skull, eyes, trigeminal ganglia, spinal chord, vertebral column, dorsal root ganglia

all cattle - tonsils, distal ileum of small intestine

Reinspection privilege

to assure previously acceptable cut, carcass, or product has not become sour, rancid,tainted, spoiled, or adultered

Insp. imported products

All meats are insp. in country of origin and representative samples are tested at port of entry

Processed products insp.

supervises manufacturing procedures; inspectors must know full recipe, procedures to prevent adulteration, and labeling to prevent false labels

Meat labels for prepared meat items must have

-name of product

-ingredients

-quantity of contents

-insp. legend

-firm's name & address

HACCP (Hazard Analysis and Critical Control Points)

Mandatory USDA program that calls for microbiological testing and sanitation operating procedures;

HACCP 7 Principles

-conduct hazard analysis

-determine critical control points

-establish critical limits

-establish a monitoring process

-establish corrective actions

-establish verification procedures

-establish record-keeping and documentation

E. coli/ E. coli O157:H7 (Escherichia coli)

-group of bacteria found in the intestines of warm blooded animals or in water contaminated by feces; cause illness due to contaminated food or water (intestinal complaints or diarrhea); O157:H7 is a virulent strain that can be fatal

-sources: fecal contact, dirty hands,

-ID'd in ground meat, dairy products, food of plant origin, municipal or recreational water,

Salmonella

bacteria most commonly reported cause of food borne illness; cycle continuously through environment via intestinal tract; causes salmonellosis;

-sources: raw or undercooked foods (poultry, eggs, unpast. milk, other dairy/meat products), fruits/vegetables, yeast, chocolate, cross-contamination

-symptoms: headache, abdominal pain, diarrhea, fever, nausea;

Listeria monocytogenes

foodborne bacteria that enter intestines of warm blooded animals from contaminated food; causes listeriosis

-sources: intestines, milk, soil, leafy vegetables, food processing environments, raw/cooked poultry, meat, seafood, salad, sandwiches, unpast. dairy,

-can grow in refrigeration temps

-sympotoms: fever, chills, headache, backache, diarrhea, septicemia, meningitis, meningo-encephalitis; newborns: respiratory distress, refusal to drink, vomitting, stillbirth, abortion,

Campylobacter jejuni

leading cause of diarrhea in US; causes campylobacteriosis

-sources:poultry, shellfish, livestock, pets, undercooked poultry, meats, unpast. dairy, untreated water

-symptoms: muscle pain, headache, fever, diarrhea, abdominal pain, nausea; youths: convulsions with high fever

Clostridium perfringens

bacteria found in intestines of warm-blooded animals, soil, dust, insects, and sewage; produces a toxin in gastrointestinal tract which causes clostridium perfringens enteritis

-sources: large quantities of food served at room temp, foods not cooled properly, meat, poultry, cooked dried beans, gravies, unwashed vegetables

-symptoms: quick cases of diarrhea, gas pains, serious for elderly

Staphylococcus aureus

bacteria that multiply to high levels if left at room temperature; heat-sensitive bacteria but produce a heat-stable enterotoxin; reheating will not prevent illness; causes staphylococcal food poisoning

-sources: nasal passages and skin of humans, improper handling with inadequate heating or refrigeration, foods high in protein or likely to be kept at room temp, cows with infected udders

-symptoms: abrupt severe nausea, cramps, vomiting, diarrhea, low key fever

cooking requirements for non-ground meats

beef, pork, lamb - 145 F

poultry - 165 F

cooking requirements for ground meats

beef, pork, lamb - 145 F

poultry - 145 F

storage and reheating control measures

keep hot foods hot (140 F or above) & cold foods cold (40 F or below); large leftover portions should be divided up in shallow pans and cooled in fridge; heat leftovers or ready-to-eats to at least 160 F before eating

Handling Control Measures

-handlers should not have any boils or accesses that could infect (staphylococcus)

-follow the "sell by" or "use by" dates (listeria)

-wash food prep utensils with warm, soapy water after use

-always wash hands with warm, soapy water

-wash produce with only clean, drinkable water

-thaw meat in refridge or microwave and cook immediately after

Handling before slaughter goals

-animals should be free from fear

-free from pain

before slaughter animals should be fasted for

12-24 hours; evisceration is easier & minimizes bacteria migration into meat

before slaughter animals should be given

free access to water; helps electrical stunning, easier blood removal, easier pelt removal, brightens lean color

Human Slaughter Methods Act of 1978

-sets humane handling and stunning practices

-applies to all non-exempt plants, exception is ritualistic slaughter

-pens and alleyways to be maintained

-controls use of electrical prods

-disabled animals cannot be dragged unless stunned

-must have access to water in holding pens; if longer than 24 hrs must have feed

-approves stunning methods, which must be applied before anything else happens

concussion mechanical stunning

doesn't penetrate skull: cash knocker, pneumatic pole knocker

penetration mechanical stunning

penetrates skull: firearms, captive bolt

Chemical stunning

Carbon dioxide gas, used only on swine; housed in a pit; usually used by large operations; no broken bones, no kicking, stun-to-stick is not critical, length or consciousness or death is related to length of time in chamber

Electrical stunning

usually in sheep and swine; methods: head only, head to back, head to rib; guidelines: pigs should be wet, no hot wands, correct electrode positioning, don't double stun, 1.25 amps, less than 3 seconds; effectiveness: head is limp/floppy, no blinking, no breathing, no response to ear or nose pinching, no arched backs, no vocalization, ignore limb movement

Problems with electrical stunning

bone breakage, blood splash,

Sticking positions for swine

Horizontal - reduces stun to stick, reduces PSE, reduces bruising

Vertical - acceptable with carbon dioxide

Dressing in swine

hair removal: scald, dehair, shave, singe, polish

skin removal: knives, mechanical hide puller

Dressing in sheep

Pelt removal: cradle dressing, line dressing (backing-down), mechanical system

Dressing in beef

mechanical system

-floor pritch (12 per hour)

-cradle (15 per hour)

-on rail; gravity flow (40 per hour)

-on rail; intermittent power (75 per hour)

-on rail; continuous power (300 per hour)

V-boss cattle restrainer

continuous shackling and stunning of cattle

Continuous powered rail system

once on the chain, approx 35 min to get in the cooler

Hydraulic hock and horn cutters

quickly removes horns and hocks so hide pullers can work

air dehiders

faster and more efficient hide removal and prep for hide pullers

moving top viscera table

allows for evisceration and ID of pluck/viscera for insp. while carcasses move

in-motion, side-moving splitting platform

splitting of carcasses moving on rail

band saw splitting saws

faster and less sawdust that reciprocating saws

auto carcass washers

similar to car washes; multiple spray nozzles and high pressure water

Kosher

ritualistic slaughter for Jewish faith

Halal

ritualistic slaughter for Moslem faith

Clean Kosher animals

ox, sheep, goat, deer, gazelle, roe deer, wild goat, ibex, antelope, and mountain sheep

-any animal that has a split hoof, chews cud,

-any water animal that has fins and scales

Unclean Kosher animals

-any detestable thing

-any animal that does no chew cud, or does no have split hoof (camel, rabbit, coney, pig)

-any sea creature that does not have fins or scales

Shechitah

Kosher ritualistic slaughter; method is a quick, deep stroke across the throat with a perfectly sharp knife; ensures rapid blood drainage which is necessary to render Kosher

Shochet

Kosher person who performs slaughter; must be a pious man, well-trained in Jewish law; often the Rabbi in small communities

Chalaf

Kosher perfectly sharp knife; has no nicks or unevenness

Glatt

Kosher - means smooth and refers to the lung; lung must be free of adhesion or other defects and must be able to hold air; meat must be soaked and salted within 72 hrs of slaughter

Bodek

Kosher - inspector

Avoiding the sciatic nerve

the nerve Jacob was touched by God; either removal of the nerve (costly) or selling hind portions to non-Kosher is practiced;

Kosher Blood policy

DONT EAT THE BLOOD

Kosher Meat/Dairy Policy

Don't cook meat and dairy together; even utensils must be separated; Dairy to meat - simply rinse mouth and eat neutral solid, unless sticks to mouth; Meat to dairy - must wait 3-6 hrs

Fleishig

Jewish - meat

Milchig

Jewish - dairy

Pareve

Jewish - neutral

Traif

Jewish - not clean; not Kosher

Passover Kosher policy

avoid any leavened grains

-avoid 5 major grains: wheat, rye, oats, barley, spelt

-even corn and rice too

-no legumes

-no extracts from these grains or legumes

-no mustard

Halal unclean foods

dead meat and blood; swine; any foods that any other name besides Allah has been invoked

Halal Swine avoidance

filthy animals; has more fat that muscle-building material; more liable to disease than other kinds of meat

Halal slaughter policy

-Allah's name must be invoked on the meat

-any Moslem having reached puberty can slaughter after saying Allah and facing Mecca

-animal should not be thirsty

-knife must be sharp

-knife can't be sharpened in front of the animal

-must be done by cutting the throat or piercing the hollow of the throat

-People of the book may slaughter

-blood gots to go!

NBQA (national beef quality audit)

improvements cannot be made if there's no benchmark set; 4 previous audits; major impacts;

Top 10 Quality challenges for fed-beef industry

-low overall uniformity of cattle, carcasses, and cuts

-inappropriate carcass size/weight

-inadequate tenderness of beef

-insufficient marbling

-reduced quality grade/tenderness from growth implants

-excess external fat cover

-inappropriate USDA quality grade mix

-too much hide damage

-too frequent and severe bruises

-too frequent liver condemnations

Producer-related problems

-tapeworm cysts

-roundworm damage in pork livers

-roundworm damage in sheep intestines

-grub damage in beef carcasses

-liver abscesses in beef

-flukes

-hide damage from brands, mud, urine, insects

-injection-site lesions

-bruises

-calloused muscle

Tapeworm cysts

larvae of tapeworms:

beef, lamb, or pork measles

cysticercus bovis, ovis, cellulosae

Cost - $20 beef head, $800 beef carcass

Cause - pasture management, dog/human feces

Roundworm damage in pork livers

ascarids - ascaris lumbricoides

Cost - $2 pork liver

Cause - unsanitary housing, fecal contamination

Roundworm damage in sheep intestines

Nodular disease - oesophagostomum columbianum

Cost - $1 sheep liver for sausage casings

Cause - failure to deworm, unclean housing

Grub damage in beef carcasses

grubs - larvae of heel fly

hypoderma lineatum

hypoderma bovis

Cost - $10 hide damage and carcass trimming

Cause - failure to grub cattle

Liver abscesses in beef

causative organism: corynebacterium pyogenes & sperophorus necrophorus

Cost - $5 beef liver, in 1989 roughly 2/3rds condemned

Cause - failure to prevent rumenitis (hot feeding); try feeding 15-20% roughage

Flukes

Fasciola hepatica

Cause - failure to drench cattle

White snail is alternative host in grass, heavy in Texas Gulf Coast

Hide damage from brands, mud, urine, insects

decreases quality of hides for luxury items

Injection-site lesions

22% incidence rate in 1980's, to 10%, and back to 15%

"Tent" method prevents this

Bruises

Cattle: hip, shoulder; Sheep: leg, back; Swine: ham, back

Causes - crowding in cattle, lifting wool in sheep, kicking in pigs, Hitting for all

Calloused muscle

Muscle is injured; causes atrophy; steatosis occurs with fat infiltrating area and callousing muscle

Packer-realted problems

-heat prostration in swine

-suffocation in sheep

-fiery fat, splotched muscle in beef

-muscle pH problems

Heat prostration in swine

cause - inefficient heat transfer system in swine

solution - sprinklers in holding pens

Suffocation in sheep

cause - easily frightened, gregarious, pile up and smother

solution - don't pen in small places

Fiery fat, splotched muscle in beef

cause - short-term violent excitement ruptures capillaries in fat and muscle

solution - hold 1-2 day before slaughter

Muscle pH problems

energy is stored as glycogen, turns in to glucose, glycolysis into pyruvate, anaerobic into lactic acid; goes from purple to bright red;

pH determining water-holding capacity

Bound, immobilized, and free; isoelectric point - charges cancel and no charge is available to hold bound/immobilized water

DFD

cause - extended transport-hauling of pigs without feeding, depletes glycogen; long-term glycogen depletion (environmental)

solution - feed and rest for 24 - 48 hrs before slaughter

Dark cutting lamb or beef

long-term or intermediate glycogen depletion (environmental or hereditary)

cause - flight or fight stuff

solution - proper handling

factors in Dark cutting lamb or beef

exhaustion

exposure to cold

excitement

sex class

sudden feed withdrawal

sickness

show steer

PSE

cause - hereditary (PSS)

short-term glycogen depletion

solution - decrease emphasis on have muscle

What is the tissue that ruptures in fiery fat, splotched muscle?

Capillaries

What is the ability of muscle to retain its water during application of external forces such as cutting, heating, grinding or pressing?

Water holding capacity

What is the formal names of the “equal to” law?

Wholesome Act of 1967

What is the statistical sampling plan to determine the cleanliness of all carcasses processed?

AQL