Meat Sci Exam 2

FSIS

Food Safety Inspection Service

Objectives of meat inspection

1. Assure meat wholesomeness

2. Monitor safety of meat products

3. Ensure accuracy of product labels

When was the USDA founded

1862

When was the Federal Meat Inspection Act (FMIA) founded and what does it do

Founded June 30, 1906.

ante-mortem, post-mortem, and during fabrication inspection

Poultry Product Inspection Act

Founded in 1957, mirrored FMIA

Humane Methods of Slaughter Act

1958- Govt purchased meat must be slaughtered humanely (Military, School lunch programs)

Amendment for Humane Slaughter Act

1978- Included all meat sold as human food to be slaughtered humanely

Wholesome meat/poultry Act

Meat- 1967/Poultry- 1968: State inspection and custom retail exempt

Exceptions to the Wholesome meat/poultry acts

1. Private slaughter by an individual (for own self)

2. Custom slaughter for an individual (cannot be sold, eaten by family only)

3. Retail stores/establishments (inspected by local govt)

Who inspects meat for retail in canyon/amarillo

Bi-city County Health Department

FSQS

Food Safety and Quality Service

E. Coli outbreak

1993 in Pacific Northwest at a jack in the box. 400 illnesses, 4 deaths

Pathogen Reduction Act

July 25, 1996- Implemented HACCP

WTAMU USDA Facility number

7124

FSIS Duties

1. ante-mortem, post-mortem, and during fabrication inspection

2. Verification of SSOPs

3. Verification of adequacy of HACCP plans

4. Product sampling-exclusively microbiological

5. Acceptability of facilities and equipment

6. Labels and standard

7. Pathology and epidemiology

8. Drug residue monitoring (show pigs high residue)

9. Certification of foreign sales

HACCP

Hazard Analysis Critical Control Point- Food safety program first created by pillsbury for NASA to assure safe food supply for astronauts

SSOP

Sanitation Standard Operating Procedures- Common sense cleaning (clean as you go).

Written procedure that defines how a specific area and/or piece of equipment will be clean and sanitized (physical structures, Potable water supply, Equipment, Personnel/PPE)

Microbiological concerns in meat

1. Pathogenic bacteria- potential to cause illness or death (E.coli, Salmonella, Listeria)

2. Spoilage bacteria-minimizes shelf life and lowers sales

Sources of microbial contamination

1. Air

2. Water

3. Feces

4. Hide

5. Lymph nodes

6. Equipment

7. Humans

Meat is an ideal medium for microbes because

1. Abundant moisture

2. Rich in nitrogen

3. Plentiful minerals and vitamin B

4. Favorable pH

Factors affecting microorganism growth

1. Temperature (psychrophills, mesophiles, thermophiles)

2. Time (bacteria grow over time)

3. Atmosphere (what type of bacteria will grow)

4. Surface area (steak, cubed steak, ground)

5. Competing microorganisms (Presence/growth of good bacteria)

Psychrophile bacteria

grows in 32-68F (Listeria)

Mesophile bacteria

grows in 68-113F (Staph aureus)

Thermophile bacteria

grows in 113-150F (Clostridium botulinum)

Exotoxins

1. Gram-positive

2. Metabolic by-product

3. Proteins

4. High Toxicity

5. Destroyed by heat (except staph aureus)

Endotoxins

1. Gram-negative

2. Released by dying cell

3. Lipids

4. Low toxicity

5. Not destroyed by heat (can withstand autoclave)

Big 5 pathogens in meat

1. Camplyobacter jejuni

2. Salmonella

3. E. coli

4. Listeria

5. Staph aureus

Campylobacter jejuni

1. Enteric, gram-neg, curved-rod

2. #1 caused of bacterial diarrhea in U.S.

3. Chickens, raw milk, birds, flies, streams, ponds

4. Minimal infective dose- 400-500 cells

Salmonella

1. Enteric, gram-neg, rod-shaped, non-sporeforming

2. Poultry, swine, cattle (eggs, raw meats, dairy products)

3. Symptoms- nausea, vomiting, abdominal cramps, diarrhea, fever, headache

4. Onset 6-48 hours

5. Infective dose= 15-20 cells

E. coli

1. Enteric, gram-neg, rod-shaped, non-sporeforming

2. Mesophilic (danger zone)

3. Intestines of livestock, mainly cattle

4. produces toxin that damaged intestinal lining (lysis of cells)

5. Symptoms- severe bloody diarrhea, abdominal pain, vomiting

6. Can cause HUS (hemolytic uremic syndrome)

7. Onset 24h- 8days

8. Infective dose= <50 cells

Staph aureus

1. Gram-pos, sphere-shaped, non-sporeforming

2. Produces heat stable enterotoxin (nicknamed buffet bacteeria)

3. Air, dust, sewage, water, milk, nasal passages, throats, hair, skin, meat products, poultry products, salads, cream filled bakery products

4. Symptoms- nausea, vomiting, abdominal cramps

5. infective dose= 1 microgram

Listeria

1. Gram-pos, rod-shaped, non-sporeforming

2. mammals, birds, fish (raw meats)

3. Psychrophile (concern in refrigerated meats)

4. Symptoms- abortion, septicemia, meningitis, encephalitis, flu-like symptoms

5. Onset 3d-3wk

6. Infective dose= 1,000 cells

Microbial intervention strategies

1. Probiotics

2. Vaccine tech

3. Bacteriophage

4. Hide-on live wash

5. Hide-on carcass wash

6. Chemical Dehairing

7. Steam vacuum and hock suckers

8. Hock and shank cleaners

9. Pre-evisceration wash

10. Chemical carcass washes (lactic acid at WT)

11. Contamination detection (tech)

Hurdle system

Multiple steps to reduce probability of pathogen survival. Every hurdle should reduce bacteria on and in food to help consumer have lower infection risk

Shelf-life

Length of time before meat becomes unpalatable or unsafe for human consumption due to microbial spoilage or rancidity.

Methods to extend shelf-life

1. Refrigeration

2. Surface kill treatments (steam pasteurization, organic acid sprays)

3. Atmosphere modification (vacuum packaging, introducing certain levels of oxygen and CO2 to prevent bacteria growth)

Spoilage microorganisms

1. Fresh carcasses (Micrococcus, Staphylococcus)

2. Meat stored aerobically (pseudomonas)

3. Meat stored in vacuum pack (Lactobacillus)

Gross anatomy

Carcasses are- muscle, bone, adipose tissue (fat), connective tissue

Skeletal muscle

1. Striated muscle tissue (voluntary)

2. Attached directly/indirectly to bones, ligaments, facia, cartilage, or skin

3. More than 600 muscles in a carcass

4. Multinucleated

Heart muscle

1. Cardiac muscle (involuntary)

2. Contain intercalated disks

Organ muscle

1. Smooth muscle tissue

2. Involuntary

Myology

1. Study of muscles

2. Skeletal muscle named for- size, shape, location, associaton

Origin

Fixed end or attachment of a muscle

Insertion

Place of attachment of a muscle to the bone which is moves

Epimysium

Connective tissue that covers whole muscle

Perimysium

Connective tissue that covers muscle bundles

Endomysium

Connective tissue that covers muscle fiber

Muscle cell

Multi-nucleated cell with contractile properties

Muscle

Group of muscle bundles

Muscle bundle

Group of muscle fibers

Muscle fiber

Group of myofibrils

Myofibril

1. Group of contractile proteins

2. Long rods 1-2 um in diameter

3. Axis is parallel to the long axis of the fiber

4. Extend the length of muscle fiber

5. Composed of bundles of myofilaments

Myosin

1. contractile protein

2. Known as thick filament

3. 14-16 nm in diameter

4. A-band of sarcomere

5. 45% of myofibrillar protein

6. Structure is elongated rod shape (thickened portion holds ATP, called the head)

Actin

1. Contractile protein

2. Globular actin (basic unit)

3. Fibrous actin (structural unit, provides framework for myosin to move)

4. 20% of myofibrillar proteins

Sarcomere

1. Basic contractile unit (distance between 2 z-lines)

2. Contains- z-lines, i-band, a-band, h-band, and m-line

Z-lines

Structural protein matrix

I-band

Actin filaments

A-band

Actin-myosin filaments

H-band

Myosin filaments

M-line

Centerline of myosin filaments, binds multiple myosin filaments together

Z-disk

1. Bisects the I-band

2. Cross section presents lattice structure where f-actin filaments enter, zigzag and exit into the next sarcomere

3. Tetrahedral of actin filaments

Proteins of myofibrils

1. Contractile- myosin, actin

2. Regulatory- tropomyosin, troponin

3. Cytoskeletal- titin, nebulin

Sarcolemma

1. Membrane surrounding muscle fiber made of proteins and lipids

Sarcoplasm

1. Cytoplasm of the muscle fibers, mainly water

2. What you see in package of meat at sore, called purge

Mitochondria

1. Oblong organelles located in sarcoplasm

2. “powerhouse of the cell”- creates ATP during aerobic glycolysis

3. Always comes from mother

Lysosomes

1. Small vesicles located in sarcoplasm and contain a number of enzymes capable of digesting the cell and its contents

2. Contains proteolytic enzymes called cathepsins

Bone

1. Calcified extra-cellular matrix

2. Serve as storage sites for calcium, magnesium, and sodium

3. Organic matrix- ground substance that contains proteoglycan complexes

4. Inorganic matrix- consists primarily of calcium phosphate salts

Axial skeleton

The skull and vertebral column

Appendicular skeleton

The fore and hind limbs

Five sections of the vertebral column

Cervical, thoracic, lumbar, sacral, caudal

Cervical vertebrae

Neck region, 7 verterae

Thoracic vertebrae

Chest region, number or vertebrae= number of ribs

Lumbar vertebrae

Loin region, 6 vertebrae

Sacral vertebrae

Pelvic region, 5 vertebrae often fused together

Caudal vertebrae

Tail vertebrae, usually 18-20

Vertebral formula for cattle

C7 T13 L6 S5 Cd 18-20

Vertebral formulas for swine

C7 T14-15 L6-7 S4 Cd20-23

Vertebral formula for sheep

C7 T13 L6-7 S4 Cd16-17

Adipose tissue

1. Type of connective tissue where fat storage cells are located, known as fat

2. Found in various sights know as adipose tissue depots

3. Intermuscular (seam fat), SubQ (backfat), Intramuscular (marbling), Internal (KPH)

Intermuscular fat depots

1. Between muscles

2. Seam fat- 42% of fat in beef, difficult to measure so not used in carcass eval

Subcutaneous fat depots

1. Under the skin

2. Backfat- 30% in cattle, predominant measure of carcass lean yield

Intramuscular fat depots

1. Within muscles

2. Marbling- 15% of carcass fat, used to determine quality grade of beef

3. First reserve to be used by body during illness

Internal fat depots

1. Surrounding viscera in abdominal cavity

2. Kidney, pelvic, heart (KPH) fat

Connective tissue types

1. Connective tissue proper- surrounds muscles, muscle bundles, and muscle fibers (epimysium, perimysium, endomysium)

2. Supportive connective tissue- Other tissues are attached to it, provide body with structural support (bone-cartilage, tendons, ligaments)

Cartilage

1. Specialized connective tissue

2. Develops during embryonic stage and normally converted to bone over time (ossification)

3. composed of primarily chondrocytes (growing cells)

Collagen

1. Most abundant protein in animals

2. 20-25% of total body protein

3. Significantly influences tenderness

4. Collagen content increases as animal age increases

5. Glycoprotein containing small quantities of galactose and glucose

6. Glycine makes up one third of total amino acids

7. Hydroxyproline and proline make up another one third

Elastin

1. Elastic connective tissue

2. Present in arteries/veins (50-75%), lungs, skin, bladder, elastic cartilage (ligamentum nuchae)

Ligamentum nuchae

1. Called the neck strap- Keeps head lifted

2. Called paddywhack in a nursery rhyme

IMPS

1. Institutional Meat Purchase Specifications

2. Specifications contain descriptions of various fresh meat products customarily purchased by large volume users of meat and meat products

3. Standardized cutting system for major selling

Ordering data

1. Specified by purchaser

2. Quality grade

3. Weight

4. Boning style

5. Tying of cuts- uniform tie or net

6. Aged- wet or dry

7. Thickness of steaks or chops

8. State of refrigeration- Chilled or frozen

Beef chuck

1. Triceps brachii

2. Chuck, shoulder clod, mock tender

Beef rib

1. Longissimus dorsi

2. Ribeye roll, ribs, rib lifter meat, ground

Beef plate

1. Serratus ventralis, Diaphragm

2. Short rib, skirt meat, ground

Beef brisket

1. Pectoralis profundi

2. Brisket

Beef shank

Stewing cuts (muslim markets), ground

Beef round

1. Biceps femoris & Semitendinosus

2. Inside/top round, outside/bottom round, eye of round, knuckle/sirloin tip, ground

Beef loin

1. Longissimus, Gluteus medius, Psoas major

2. Full loin, kc/ny strip loin, top sirloin butt, tenderloin, bottom sirloin (tri tip, flap), ball tip (end of sirloin tip)

Beef flank

1. Rectus abdominis, disaphragm

2. Flank steak, inside skirt steak

Pork arm shoulder

Arm picnic

Pork blade shoulder

Boston-style shoulder