Muscle Foods Quiz 1

Country, money made, storage, and geography

Factors meat acquisition is based on

Red meat

Comes from domesticated animals, including emus and ostriches

White meat

Comes from domestic birds

Seafood

Comes from sea animals

Game meat

Comes from any non-domesticated animal

Purveyors

Purchase, warehouse, and distribute meat to other segments of the meat industry

Processors

Add “value” to meat by modifying form, texture, and palatability

Retailers

Cut, package, and sell meat to consumer

HRI Trade

Places food on consumer plates

False

T or F: Meat is nearly always consumed in quality when available

Chicken meat production

Has fast production, is cheap to produce and purchase, and utilizes vertical integration

False

T or F: Beef has vertical integration

Vertical integration

Company sends you animals, you kill for meat, send meat back to company

Argentina

Beef top consumer

Korea and China

Pork top consumer

US

Poultry top consumer

Australia

Sheep top consumer

High amount of quality proteins, B-vitamins, and minerals (iron)

Why is meat so dense in nutrients?

True

T or F: Raw-whole meat offers better nutrients

Lower prices, health benefits, consistent palatability, convenience, and flexibility

Why has poultry meat consumption nearly tripled?

16%

Percentage of calories in food supply

34%

Percentage of protein in food supply

Fiery fat

Due to short-term excitement

Dark Cutter’s

Due to long-term excitement, susceptible to Beef Stress Syndrome

Humane Methods of Slaughter Act

All livestock except poultry affected

Improve conditions of pens, driveways, ramps, humane handling, stunning, responsibilities and rights of inspectors

Poultry thermal neutral zone

55-75 degrees Fahrenheit

Rest period prior to slaughter

No less than 2 hours, water provided, feed withheld 12-24 hours prior to slaughter

Evisceration

Removal of internal organs

Exsanguination

Removal of blood

Stunning/immobilization for pigs

Gas, electricity, captive-bolt

Stunning/immobilization for cows

Only mechanical

Stunning/immobilization for poultry

Electricity

3-3.5%

Beef yield of body weight in blood

Blood Splash

pin-point hemorrhaging

Dressing

Removal of head, hair, nails, pelt, guts

Occipital condyle or axis joint

Where do you remove the head from?

Ol’ Baldy

Chemical used for scalding

Fisting

Removal of pelt in goats and sheep

Pluck

Lungs, heart, trachea, esophagus

Viscera

Liver, rumen, small intestine

Kosher

Hebrew for properly prepared, religious slaughter

Shohet

Conducts slaughter

Chalef

Knife used

USDA Food Safety Inspection Service

Inspects food animals, plants, analyzes samples, labels, and sets standards

3 Inspector Classifications

Food, laboratory, and veterinary medical officers

US Condemned

Antemortem inspection, identify signs of disease, euthanize, and dispose animals through rendering

US Retained

Postmortem inspection, identify disease symptoms, lab exams, carcass visual inspection

Intrinsic

pH, water activity, nutrients

Extrinsic

Temperature, gaseous environment, presence of bacteria

Microbial injury

Cells less resistant to selective agents with increased nutritional requirement, can occur by any of the sublethal levels (heat, radiation, acid, sanitizers)

Microbial repair

Cells recover from injury, requires RNA and protein synthesis

Hurdle Theories

Food preservation thought of as race between human and microbes

Preservation hurdles: pH, temp, water activity, ionic strength

Meat inspection functions

Application of inspection stamps, prevent adulteration, assurance of clean, sanitary, and wholesome operations, prevent incorrect labeling

Confined Animal Feeding Operation

Defines feeding operations of domestic animals intended for the food supply