Meat Science Lab- Midterm

Meat Lab Safety and Sanitation

• SDSU Meat Lab is state inspected and produces consumer products.

• Good Manufacturing Practices (GMPs) must be followed.

• Ill individuals should not handle products; cuts must be covered and gloves worn.

• Personal hygiene is vital: clean clothing, wash hands before handling meat.

• PPE includes cut-resistant gloves, arm and belly guards, and head coverings.

• No open-toed shoes or chewing gum allowed.

Food Safety and Inspection

• Food safety laws trace back to 1500 B.C. with Biblical food laws.

• Key legislative milestones:

  • 1890: Export inspection begins.

  • 1906: Meat Inspection Act established.

  • 1996: HACCP framework implemented in meat plants.

  • 2011: Food Safety Modernization Act focuses on prevention.

• Meat must be inspected and passed before sale; state inspection must match federal standards.

Knife Safety

• Avoid placing knives in sinks; let them fall, don’t hand directly to others.

• Use appropriate knives for tasks: boning knife, skinning knife, breaking knife.

• Keep knives sharp; sharpening removes metal to create a bevel.

Anatomy and Cuts of Meat

• Understand muscle and bone structures in meat science for effective processing.

• Key anatomical terminology includes cranial, caudal, dorsal, ventral, proximal, and distal.

• Types of vertebrae in beef, pork, and lamb are specified.

Cooking and Food Safety

• USDA cooking temperature guidelines are essential:

  • Beef, Pork, Lamb: 145 °F, with a 3-minute rest.

  • Poultry: 165 °F.

  • Ground meats: 160 °F.

• Avoid cross-contamination; properly separate raw and cooked products.

Poultry Classification

• Poultry types include chickens, ducks, and turkeys; categorized by age and weight.

• Grades of poultry (A, B, C) depend on quality based on USDA guidelines.

• Fabrication methods detailed for processing poultry parts correctly.