Lab 5 | Quizlet

Define carcass

- Body of animal after slaughter + dressing

- Excludes internal organs, blood, genital organs + visceral fat

Ru carcass also excludes:

- Head

- Skin

- Kidneys

- Tallow

- Lower limb extremities

Define meat

- All edible parts of animal

- Includes blood + offals

Define offal

- Fresh meat other than carcass

- Includes viscera, organs + blood

Examples of meat products

- Carcass cuts

- MSM

- Offals

Examples of edible co-products

- Intestines → casings

- Hides/skins → gelatin + collagen

- Fat → lard

Categories of animal by-products

Category 3

- Fit but not intended for Hu consumption

- Hooves, horns, feathers

Category 2

- Dead on arrival

- Failed PM

- Drug/chemical residues

Category 1

- TSE+

- SRMs

Primary butchering

- Carcass divided into 1/2 or 1/4

- Produces primal cuts

Secondary butchering

- Trimming + deboning primal cuts

- Produces retail cuts

Retail cuts

- Cuts sold to consumer

- Easily cooked + consumed

- Minimal/no further trimming

Define cutting plant

Approved establishment for cutting + deboning meat

Regulation for specific hygiene rules

Reg. 853/2004

Requirements for cutting plants (avoid contamination)

1. One-way progression of operations

2. Separation between product batches

3. Separate rooms for packaged + unpackaged meat

4. Foot/automatic hand washing facilities

5. Tool disinfection ≥82°C

6. Easy-clean surfaces

Hygiene during cutting + deboning

1. In SH, carcasses cut into 1/2 or 1/4

- 1/2 may be cut into max 3 cuts in SH

2. In cutting plant:

- Meat brought in as needed

- Prevent species cross-contamination

3. Technological design

- Defined manufacturing zones

- Directional movement of people + product

Temperature in cutting plant

- Offal: ≤ 3°C

- Meat: ≤ 7°C

- Poultry: ≤ 4°C

- Ambient: ≤ 12°C

What should carcass not contain?

- Internal organs

- Genital organs

- Visceral fat

- Blood clots

Carcass grading system

System:

- EUROP

Purpose:

- Assess fat + muscle

- Appropriate pricing

- Market transparency

Applied when:

- Pigs: > 10,400/year

- Cattle: > 3900/year

Performed by:

- Authorized expert

- NOT veterinarian

Classification of 🐷 carcass

- Within 45 mins of slaughter

- Based on backfat + m. longissimus dorsi

- Lean meat %

SEUROP

- S > 60%

- E 55–59%

- U 50–54%

- R 45–49%

- O 40–44%

- P < 40%

Classification of 🐮 carcass

- Visual assessment

- 300kg

- Within 1 hour

Category

- A: intact male < 2 yrs

- B: intact male > 2 yrs

- C: castrated male

- D: female calved

- E: female not calved

Conformation

- E: excellent

- U: very good

- R: good

- O: fair

- P: poor

Fat

- 1: low

- 2: slight

- 3: moderate

- 4: high

- 5: very high

How are carcasses divided in SH?

- Split into 1/2 down backbone

- Or 1/4 between 12th-13th rib

- FQ + HQ

- Chilled overnight

What is HACCP

Hazard analysis + critical control points

What are the functions of HACCP

- Identify hazards

- Evaluate hazards

- Control hazards

- Reduce food-borne risk

12 steps/7 principles of HACCP

1. Hazard analysis

2. Determine CCPs

3. Critical limits

4. Monitoring

5. Corrective action

6. Verification

7. Documentation

Flow diagram of cutting plant

1.1/4 carcass received

2. CCP1 adoption of raw material

3. Cutting FQ/HQ to primal cuts

4. Weighing

5. Packing + labelling

6. CCP2 chilling/freezing

7. Loading

8. Transport

CCP1 hazard + prevention

Hazard

- Biological

Prevention

- Temperature control

- Offal: ≤ 3°C

- Meat: ≤ 7°C

- Poultry: ≤ 4°C

- Ambient: ≤ 12°C

Carcass should be:

- Clean

- No impurities

- Normal odor

- Normal consistency

Primal cuts FQ

- Chuck

- Rib

- Brisket

- Plate

- Shank

Characteristics

- ↑ muscle use

- ↑ CT

- ↓ tenderness

Primal cuts HQ

- Short loin

- Sirloin

- Tenderloin

- Round

- Flank

Health mark

Function

- Confirms compliance with EU hygiene law

- Allows traceability

Includes

- Country code

- Approval/establishment number

- EC mark

Applied to

- Wholesale cuts in slaughterhouse

Health mark vs identification mark

Health mark

- Applied in slaughterhouse

- On carcasses/wholesale cuts

Identification mark

- Applied in processing establishments

- On packaged animal-origin foods

CCP2 chilling + freezing

Hazard

- Biological (pathogen growth)

Prevention

- Temperature control

- Chilled: -1 to 7°C

- Frozen: ≤ -12°C

- Deep frozen: ≤ -18°C

Loading + transport

Hazard

- Biological

Risk

- Cross-contamination

- High temp exposure

Prevention

- Temperature control

- Vehicle disinfection

- Correct loading conditions

2 requirements for meat establishments

1. Protect products from contamination

2. Facilitate efficient meat production

Factors increasing cutting yeild

- Leaner animals

- More muscular animals

- Bone-in cuts

- More fat left on cuts

- More fat in ground product