ANSC 2053 Blair Exam 2

Chemistry of cured meat color

purpose of curing is to develop an attractive, stable color

dinitrosyl hemochromogen (bright pink)

Poultry and pork

use intensive rearing systems

Cattle

use extensive systems

1)cow-calf operation 2) Background 3) Stocker 4)Feedlot 5) Packer 6) Wholesale/ Retail

What are the 6 factors of beef production?

Feedlot life

Cattle are separated into groups of 50-100 animals and live in pens that allow about 125 to 250 square feet of room per animal

6; 70-90%

Cattle Usually spend ____ during which they are fed a ration averaging _______percent grain

Finished

Once cattle have reached 18 to 22 months of age or weigh between 1,100 and 1,250 pounds, they are typically considered "________"

Packers

Once cattle are considered finished they are transported to packing plant to be harvested and processed

Factory Farming (or CAFO’s)

Concentrated Animal Feeding Operations, max profit + animal cruelty

AFO

Confine animals for at least 45 days in a 12-month period

CAFO Regulatory Definitions

Large, Medium, and Small

Environmental factors

water quality, air quality and land utilization are monitored and managed in feedlots daily

1) Gestation 2) Farrowing 3) Nursery 4) Growing and Finishing

What are the four factor of pig production?

Poultry Production

•Vertical integration of a majority of each sector

•Reduced costs

•Coordinating each stage of production

•Less labor

•Less feed required due to improved genetics and technology

•Better health programs for welfare of birds

•Reduced growing period which means use of less resources

Anthropomorphism

the attribution of human characteristics or behavior to a god, animal, or object

PETA

Animals are not ours to eat, wear, experiment on, use for entertainment, or abuse in any other way.

ALF (Animal Liberation Front)

•Radical and terrorist-like activity

•Destroys records, equipment, facilities

Animal Welfare

how an animal is coping with the conditions in which it lives.

1) freedom from hunger and thirst 2) Freedom from discomfort 3) Freedom from pain, injury or disease 4) Freedom to express normal behavior 5) Freedom from fear and distress

What are the five criteria of good state of welfare?

Physical and mental needs

Protecting an animal's welfare means providing for its ______ ___ ______ _______

human responsibility

that includes consideration for all aspects of animal well-being, including proper housing, management, nutrition, disease prevention and treatment, responsible care, humane handling, and, when necessary, humane euthanasia.

Animal Welfare Act

-signed into law in 1966

-Only federal law in the United States that regulates the treatment of animals in research, exhibition, transport, and by dealers.

-enforced by USDA, APHIS, Animal Care

Only mammals are covered species but there are exceptions (rodents, bred birds, and horses not used for research

Which animals are covered by the USDA AWA and which animals are NOT?

BQA (beef quality assurance)

•National program to raise consumer confidence

•Proper management techniques

•Commitment to quality

•3rd party inspections

Safety and Quality

What are the two major components of the Beef Quality Assurance Program?

•Behavior

•Morbidity/mortality rates

•Weight gain and BCS

•Reproductive rates

•Physical appearance

•Handling responses

•Rate of post-procedure complications

•Postmortem pathology

•Survivability

What are examples of measurable indicators of cattle welfare?

Humane Slaughter Act

The _________ ___________ ___ (passed in 1958 and updated in 1978 and 2002) dictates strict animal handling and slaughtering standards for packing plants

Food Safety Inspection Service

observes federally-inspected facilities to ensure compliance with all regulations

Stress

-impacts health

-impacts need for treatment

-need for treatment impacts risk of a residue or defect

- impacts growth

- Impacts quality grades

Stressors

-nutrition

-disease

-weaning

-commingling

-transport

-heat

-castration

< 1 hour

Industry attempts to eliminate or reduce as much stress as possible especially _ _ ____ prior to slaughter

Homeostasis

-Maintenance of the balanced physiological state

-maintained by the nervous and endocrine system

-adjust during the times of stress or extreme environmental conditions

Flight zone

"personal space" or boundary of comfort, which, when entered by a human or potential threat, causes the animal to move away

Point of balance

•Virtual position perpendicular to animal's shoulder

•Position oneself anterior or posterior to this location will normally cause the animal to reverse their path or to move forward, respectively.

•STOP and GO

•Low Stress Cattle Handling

Low stress cattle handling techniques

methods of working cattle using the cattle's natural instincts to move them.

Temperature and humidity

-critical to animal comfort

-ventilation, temperature, humidity

-livestock weather safety index

Production phase

moving fewer animals or increasing space per animal

Shrink

weight or fraction of weight % lost between the time of loading at the production site and unloading at the destination

Less distended GI tracts

Reduced likelihood of lacerations during processing

Lairage

•Time for animals to rest immediately prior to slaughter and after arrival at the slaughtering facility

•Short to overnight

•Should be no less than 2 hour

Harvesting

•Moved in groups

•Herding nature facilitates movement- high walls, minimal distractions

•Each plant is different and movement through facilities and automation differs

•Cattle and pigs usually loaded onto V-belt restrainer or conveyers systems

Harvesting poultry

•Shackled or hung upside down on a continuously moving rail

•Removed from semi-trucks in cages and hung from feet on elaborate conveyer system

•Live hanging

•Electricity used for stunning

•Much resistance from animal welfare groups especially in Europe

•Process still popular in US

•Chemical immobilization, poultry immobilized prior to stunning

Stun

Immobilize the animal

(Unconscious and insensible to pain)

-First step in harvest process

Humane Slaughter Act

•Originally in 1958

•Enforced by USDA FSIS (Food Safety and Inspection Service)

•Requires proper treatment and humane handling of all food animals slaughtered in USDA inspected slaughter houses

•Does not apply to chickens or other birds

•Livestock must be rendered insensitive to pain prior to shackling and hoisting

•First humane method- a single blow, electrical, chemical, or any other means that is rapid and effective

•Second humane method- religious ritual slaughter

Exsanguination

•Removal of blood

•Severing carotid artery and jugular veins

•Perform as quickly as possible after stunning

•Extended time may result in blood splash, blood spots, blood speckling

•Drop in blood pressure, heart pumps faster

•Blood excellent medium for bacterial growth and excess blood in meat cuts is unacceptable, thorough bleeding is essential

Exsanguination Kosher and Halal

•No prior stunning allowed

•Single incision across the throat of the animal

•Restrain animal in manner that exposes throat

•Performed by Shochet, Jewish person trained to perform slaughter

•One sweeping movement

•No pausing, pressing, covering, tearing, piercing action

•No blood consumption- veins stripped from carcass

•Difficult to do in hindquarters and thus sold as non-kosher

Harvesting process

-scalding

-skinning

-evisceration

-carcass manipulation

-critical to safety and sanitation

-part of the process that ensures a hygienic harvest

red meat, poultry, seafood, and game meat

What are the 4 types of meat?

-beef

-pork

-lamb or mutton

-veal

Examples of red meat

Domestic birds (chicken, turkey, ducks, geese)

Examples of Poultry

3 weeks to 3 months

What are are beef cattle for veal?

non domesticated animals (buffalo, bison, deer, rabbit, squirrel)

examples of game meat

Lamb; mutton

From sheep less than 14 months old?

from sheep over 14 months old?

Pork

Slaughtered between 5-7 months old

Protein

Most _______ in animals is found in muscle tissue

Muscle fibers

Collection of individual muscle cells, called _____ _____

Money/business

Producers adjust to meet market demands; reflects desires of consumer

Competitive food products

Modifications in convenience, price, quality, uniformity, nutritional value, novelty

Rises; greater

As social/economic status _____, so demand for _______ quantity and higher quality

Muscle, bone, and fat

Three primary components of the animal carcass

Striated muscle

Microscopic transverse banding pattern (skeletal and cardiac muscle)

Smooth muscle

Blood vessels

Skeletal muscle

-Bulk 35-65% of carcass weight

600

More than ___ muscles in the animal body

Allometric growth

Some part of the organism grows at different from the rest of the organism during development

Muscle -> muscle fascicle -> muscle fiber -> myofibrils -> myofilaments

How is skeletal muscle like a lightsaber

Epimysium (skeletal muscle)

•Muscle covered by connective tissue sheath

•Continuous and extends into interior of muscle

•Nerve fibers and blood vessels enter and exit

Structural unit

Highly specialized cell

Myofiber (skeletal muscle fiber)

75-90% of total muscle volume

•Long, multinucleated, unbranched, threadlike cells

•Taper slightly at both ends

•Vary in length and diameter

•Diameter ~10 micrometers to more than 100

Sarcolemma

Membrane surrounding a muscle fiber

Sarcoplasmic reticulum (SR)

like endoplasmic reticulum, intracellular membrane structure, calcium storage

Myoneuronal junction

Motor nerve fibers terminate on the sarcolemma at the ___________ _________

Myofibrils

Organelle unique to muscle tissue; long, thin rods parallel to the long axis of muscle fiber

Myofilaments

Thick and thin filaments of myofibrils

Sarcomeres

Repeating structural nut of the myofibrils, basic unit where muscle contraction and relaxation occur

Thick filaments

- a band of sarcomere

- myosin (predominant protein)

Thin filaments

-on either side os Z disk/line

- I band to I band

-actin (predominant protein)

Smooth muscle

-gastrointestinal and reproductive tracts

-one nucleus, centrally located

- Poorly suppled with blood

Cardiac muscle

-unique quality of rhythmic contractility

-intercalated disks

Connective tissues

-connects and holds various parts of the body together

-sheaths that surround structures such as tendons, nerve trunks, and muscles

Connective tissue-proper

-few cells

-fibers provide structural integrity

Dense connective tissue

Densely packed structures

Loose connective tissues

Loosely woven network

Ground substance

Amorphous and viscous solution containing soluble glycoproteins (proteoglycans)

Connective tissue collagen

-most abundant protein in the animal body

-major component of tendons and ligaments

-distribution in skeletal muscles is not uniform (amount dependent on physical activity)

Connective tissues- adipose tissue

-accumulation of adipocytes become predominant cells

-if nutrient intake is adequate, fat accumulates

-dynamic

-lipid constantly being stored and mobilized

Subcutaneous

Underneath the skin

Intermuscular

Between muscles

Intramuscular

Between muscle bundles

Connective tissue cartilage

-Specialized connective tissue

-chondrocytes (predominant cell type)

Connective tissue bone

Contains cells, fibrous elements, and extra cellular matrix (ground substance)

Red marrow

Chief blood cell-forming organ of the adult body

Yellow marrow

Mainly adipose tissue and is found in medullary cavity of bones

Nervous tissue

-small proportion of meat but functions in the period immediately prior to and during slaughter and influences meat quality

Central nervous system

Brain and spinal cord

Peripheral nervous system

Nerve fibers in other parts of the body

Axon

Long cylindrical structure

Dendrites

Short branches that radiate from neuron cell body

Nerve fibers

Group of neuronal axons

Synapses

Gap between neurons that permit chemical substances to be released by one neuron to influence the adjacent neuron, which then influences the next and so on