(4) producer and packer related prblems

national beef quality audit

improvements in quality cannot be made if a benchmark is not available to see where and what the problems are and where the efforts on quality

main concerns of quality factors were ?

food safety and eating satisfaction

tapeworm cysts

larvae of tapeworm

beef measles

cysticercus bovis

lamb measles

cysticercus ovis

pork measles

cysticercus cellulosae

tapeworm cysts cause

pasture management, dog or human feces

roundworm damage in pork livers

ascardis; ascaris lumbriocoides

roundworm damage in pork livers cause

unsanitary housing conditions, fecal contamination

roundworm damage in sheep intestines

nodular disease; oseophagostomum

roundworm damage in sheep intestines cause

failure to worm sheep, unclean housing

grub damage in beef carcasses

grubs- larvae of the heel fly (ox warble) hypoderma lineatum

hypoderma bovis

grub damage in beef carcasses cause

failure to grub cattle

liver abscesses in beef

fusobacterium necrophorum and arcanobacterium pyogenes

liver abscesses in beef cause

failure to prevent persistent rumenitis; prevented by feeding 15-20% roughage and antibiotics or w additives such as Elancos Tylan

flukes

fasciola hepatica; white snail is alternative host in grass

flukes cause

failure to drench cattle

hides are scarred due to hot iron branding, mud, and urine, and biting/sucking insects it…

decreases quality of hides for luxury items

solution of branding hides

move to butt region; provide cleaner pens; treat w insecticides

injection site lesions

giving injections into top butt region of animal

solution to injection site lesions

avoid intramuscular injections and use tent method for administering

#1 reason for bruising in cattle

crowding

#1 location of bruising in cattle

hip

#1 location for bruising in sheep

leg

#1 reason for bruising in sheep

pulling of wool

#1 location for bruising in hogs

ham

#1 reason for bruising in hogs

kicking

calloused muscle

muscle is injured, which causes it to atrophy; muscular steatosis occurs resulting in fat infiltrating area

packer related problem in swine

heat prostration

packer related problem in sheep

suffocation

fiery fat, splotched muscle in beef

short term excitement ruptures capillaries in fat and muscle

muscle pH problems

energy stored as glycogen in muscle and lactic acid accumulates lowering pH

3 locations of water

1. bound

2. immobilized

3. free

rank 3 locations of water most orderly to least

bound < immobilized < free

isoelectric point

number of positively and negatively charged groups of the myofibrillar proteins is equal

DFD pork

long term glycogen depletion that’s caused by extended transport hauling of pigs w/out feeding

dark cutting beef or lamb

long term glycogen or immediate glycogen depletion caused by beef stress syndrome

PSE pork

hereditary swine susceptible to porcine stress syndrome (disease) and to PSE (excitement or slow chilling); very rapid glycolysis due to holding on kill floor a long time b4 chilling postmortem

what is loss of color firmness and water holding capacity

PSE pork