ANSC 307 EXAM 1

Boning Knife

Skinning Knife

Steak cutting Knife

Steel

for sharpening knives

Honing

The replacement of the knife edge after normal use. You will perform this before or after lab on the oil stone.

Steeling

Once every few minutes of work __________ your knives to maintain the edge. Performed at a 20-25 degree angle.

Grinding

The complete replacement of a knife edge. Usually only performed on new knives and excessively abused knives.

Seven Principles of HACCP

1)Conduct a Hazard Analysis

2)Identify Critical Control Point (CCP)

3)Establish Critical Limits (CL)

4)Monitor the Critical Control Points

5)Determine appropriate Corrective Action procedures

6)Provide Verification to ensure that the system works

7)Standard Operating Procedures (SSOP)

Inspection Responsibilities

Antemortem and Postmortem

Antemortem Inspection

inspection of animals before slaughter, inspected in pens on the premises, on the day of slaughter, in motion and at rest

What is the vet looking for during antemortem inspection?

healthy breathing, not labored or heavy

no ambilatory issues(can walk)

disease free

What are the two labels if not fit for slaughter?

U.S. Suspect

U.S. Condemned

Reasons for being labeled US Suspect?

seriously crippled

reactors to T.B.

too young

cancer eye

What happens if U.S. Suspect?

slaughtered and checked further postmortem.

Reasons for being labeled US Condemned?

"downers"(cant get back up)

dead

moribund(about to die)

comatose

temp above 105F (106F in swine)

Diseased

What happens to US Condemned livestock?

killed at the establishment, cannot enter the establishment to be slaughtered or dressed

Inspection Categories

U.S. Inspected & Passed

U.S. Inspected & Condemned

Parts of a Meat Label

1) name of product

2)ingredient statement

3)net weight

4)inspection legend

5)names and address of firm

6)special markings

ex. "keep frozen", "cereal added", "artificially colored"

Mandatory HACCP systems

Each plant must adopt and carry out its own _________ plan that systematically addresses all the significant hazards associated with its products.

Is E. Coli testing mandatory in slaughter plants?

Yes

Sanitation Standard Operating Procedures (SSOP)

This makes sure that every plant must adopt and carry out a written plan for meeting its sanitation responsibilities.

HACCP

a preventative system by which companies can ultimately control product safety and integrity. Involved the location and monitoring of key steps in the production scheme at which the final product quality may be affected.

SSOP

a written procedure that all meat plants must prepare to ensure that they are meeting their responsibility to keep their facilities and equipment clean

Perinephric fat

"Internal"

ex. KPH

Intermuscular

"Seam"

located between muscles

Subcutaneous

"external"

outermost fat covering

Intramuscular

"marbling"

located within the muscle

Beef Chuck Arm Steak

2. Triceps brachii

3.Deep pectoral

4.Superficial pectoral

Chuck 7 bone Steak

1.Triceps brachii

2.Infraspinatus

3.sapraspinatus

4.subscapularis

5.serratus ventralis

Beef Chuck Blade Steak

2.spinalis dorsi

3.complexus

4.longissimus dorsi

Beef Loin Top Loin Steak

longisimus dorsi (big main red section)

Beef Rib Steak, small end

2.spinalis dorsi

3.longissimus dorsi

Beef Loin Porterhouse Steak

1.psoas major

2.longissimus dorsi

3.gluteous medius

Beef Loin Sirloin Steak

3.biceps femoris (top right)

4.gluteus medius(beneath 3)

Beef Round Steak

1.semimebranosus(big top left)

2.semitendinosus (below 1)

3.biceps femoris(directly right of 2)

8.adductor (top middle, right of 1)

Stunner

electrical

Pluck

trachea

heart

lungs

by products

head: tongue, kidneys

leaf fat

what part of the body is the carcass hung by?

gambrel

name of the tool to suspend the carcass?

gambrel rod

viscera

stomach

large intestines

small intestines

liver

where is the head split on the pork carcass?

atlas & occipital condyles

Evisceration

Esophagus

Bung

Pillar of Diaphragm

Skirt of Diaphragm

What is bunging?

Tying off the butt, to prevent contamination to the carcass

dressing percentage formula

(dressed carcass weight/live animal weight) * 100

carcass cost basis

(live price per cwt/dressing percentage) * 100

Barrow

castrated male pig

gilt

female pig

Quality factors

color score

firmness/wetness score

marbling score

color, texture, exudation groups

PSE(pale,soft, and exudative)

RSE

RFN(red, firm, non-exudative---ideal)

DFD(dark,firm,dry)

unribbed cutability factors

last rib fat thickness

muscling score

adj. warm carcass

carcass length

ribbed cutability factors

10th rib fat depth

loin muscle area(LMA)

USDA Quality Grades

U.S. No 1

U.S. No 2

U.S. No 3

U.S. No 4

U.S. Utility

Evaluation tools for back fat

pork back fat ruler

evalution tool for LMA

loin eye dot grid

Traits of a barrow

small, squarer semimembranosus

pizzle eye above the aitch bone

bulbo-cavernosus present

Traits of a gilt

larger, bean-shaped semimembranosus

no pizzle eye

no bulbo-cavernosus

What are pork grades based on?

Quality-indicating characteristics of the lean

&

Expected combined yields of the four lean cuts or cutability

What are the four lean cuts of pork

ham

loin

picnic shoulder

boston butt

What grade does unacceptable quality pork receive?

U.S. Utility

Quality is based upon what?

1. firmness of fat and lean

2.color of the lean

3.amount of feathering

4.belly thickness

how is pork backfat measured?

swine backfat probe

three degrees of pork muscling

thick(superior)=3

average=2

thin(inferior)=1

Is meat grading voluntary or mandatory?

Voluntary

Is meat inspection voluntary or mandatory?

Mandatory

Where do half of meat recalls come from?

improper labeling (usually of an allergen)

Wholesome Meat Act of 1967

Requires that states have inspection programs "equal to" that of the federal government

What was the Wholesome Meat Act of 1967 renamed to?

Federal Meat Insection Act (FMIA)

#1 reason for condemned animals antemortem

deads

#1 reason for condemned steers postmortem

pneumonia

#1 reason for condemned heifers postmortem

abscess pyemia

#1 reason for condemned cows postmortem

malignant lymphoma

#1 reason for condemned pigs

abscess pyemia

#1 reason for condemned lambs and yearlings

pneumonia

#1 reason for condemned mature sheep

caseous lymohadenitis

What country is #1 in meat and poultry imports?

canada

#2 in meat/poultry imports

australia

#3 in meat/poultry imports

new zealand

number 4 in meat/poultry imports

mexico

the illness caused by Salmonella is called?

salmonellosis

What is a leading cause of diarrhea in U.S.?

Campylobacter jejuni

What are the 2 main goals when handling animals before slaughter?

freedom from fear and freedom from pain

Humane Methods of SLaughter Act of 1978

Applies to all non-exempt Federal and State plants. Exception for ritualistic slaughter.

Is electrical stunning recoverable or non-recoverable?

recoverable

Is the cash knocker recoverable or non-recoverable?

non-recoverable if done properly

Guidelines for electrical stunning

pigs wetted before

no hot wands

correct electrode positioning

no double stuns

1.25 amps

less than 3 seconds

effective electrical stunning

head floppy/limp

no blinking

no rhythmic breathing

no response to ear/nose pinching

no arched backs

no sound

ignore kicking

Chalaf

used in kosher, perfectly sharp knife

kosher is

jewish

shechitah

ritual slaughter

if animal feels pain can it be used for kosher

no

if there are knicks in the blade after slaughter, can the animal be used for kosher

no

glatt kosher

highest level

can blood be consumed in kosher

no

what was kosher salt designed to do?

bring blood out of the meat

porging

process of vein and artery removal

is the tendon eaten in kosher

no

what part of the animal is eaten in kosher

forequarter

"do not cook a young goat in its mothers milk"

meat and dairy are not to be eaten together

pareve

neutral- neither meat or dairy