Week 8 - ANS 251 Lecture Slides

OSU COLLEGE OF AGRICULTURAL SCIENCES

Meat Inspection Labeling Week 8

Recommended Readings

  • Principles of Meat Science (5th ed.), Chapter 13, pages 291 to 316.

Learning Outcome Objectives

  • Describe the roles and responsibilities of meat inspectors.

  • Understand the differences between meat inspection and meat grading.

  • Describe the difference between antemortem and postmortem inspection (including causes).

  • Identify the required aspects of product labeling.

  • Discuss differences in FSIS/USDA, State, & Custom Exempt Inspection jurisdiction.

Grading vs. Inspection

  • No relationship between grading and inspection.

  • Meat grading:

    • Voluntary service.

    • Plants pay a fee for this service.

  • Meat inspection:

    • Mandatory service.

    • Plants do not pay except for overtime needs.

Historical Development

U.S. Before 1900

  • Importance of butcher reputation.

  • 1884: Bureau of Animal Industry (BAI) was established, precursor to FSIS, focusing on preventing diseased animals from being used as food.

The Jungle (1904)

  • Upton Sinclair's account of meat industry conditions.

    • Described processing of diseased, rotten, and contaminated meat.

    • Highlighted risky worker practices without meat inspectors present.

    • Issues included mislabeled products and unsanitary conditions.

Reasons for Meat Inspection

  • The Embalmed Beef Scandal:

    • During the Spanish-American War, spoiled beef caused illnesses and deaths due to dysentery.

    • It was said to have "killed twice as many men as bullets."

    • President Theodore Roosevelt initiated investigations into meat packers.

Legislative Progressions

Key Acts

  • Meat Inspection Act of 1906:

    • Mandatory ante and postmortem inspection rules.

    • Established sanitary standards for slaughterhouses.

  • Pure Food & Drug Act (1906): Initiated further food safety measures.

  • Various Acts in 1926-1968: Expanded inspections to poultry, humane slaughter, and more.

  • Post 1986 Developments: Focus on Total Quality Control and addressing E. coli and HACCP systems.

Meat & Poultry Inspection

  • Federal: USDA/FSIS (Food Safety and Inspection Service).

  • State: State Inspection Agency.

  • Cost: Approximately $2 - $3 per person per year.

Identification by Meat Inspectors

  1. Healthy: No disease.

  2. Sound: Clean and sanitary.

  3. Wholesome: Not adulterated.

  4. Properly Labeled: Accurate identification on packaging.

Functions of Meat Inspection

  • Detect and eliminate diseased or contaminated meat.

  • Ensure clean and sanitary handling and preparation of meat products.

  • Minimize microbiological contamination.

  • Prevent adulteration, including harmful substances.

  • Verify the correctness of labeling.

  • Apply inspection insignia on approved products.

Characteristics of Inspection

  • Mandatory for interstate and intrastate shipments.

  • Mandatory for imports with exceptions for home and custom slaughter.

Jurisdiction for Meat Inspection

  • Federal Government: USDA for interstate or foreign sale.

  • State Government: ODA for intrastate commerce.

  • Equal To Law: States must have similar inspection programs to the federal government.

Exemptions

Specific Exemptions

  • Talmadge-Aiken Agreement: Federally inspected plants using state inspectors.

  • 1970 Curtis Amendment: Custom slaughterers and farm-use meat are exempt.

Areas of Responsibility for Meat Inspection

  • Construction and operational sanitation.

  • Types of Inspection:

    • Antemortem and postmortem inspections.

    • Control and restriction of condemned products.

    • HACCP applications.

Size of FSIS

  • Approximately 7,400 Federal inspectors for 6,200 plants.

  • Regulates raw and processed meats, ensuring compliance with standards.

Antemortem Inspection

  • Performed on animals before slaughter.

  • Inspections take place on-site and include checking for various health indicators.

Postmortem Inspection

  • Every animal is inspected after slaughter: Focus on head, viscera, and carcass with stringent checks for contamination.

Specified Risk Materials (SRMs)

  • Include specific body parts for cattle over 30 months to prevent diseases like BSE.

Product Inspection

  • Inspection based on process and product specifications.

  • Reinspection Privilege: To ensure products remain safe and sound.

Laboratory Inspection

  • Assessments for chemical and microbiological safety in meat products.

  • Inspect various levels of compliance regarding food safety.

Control & Disposal of Condemned Material

  • Condemned products managed under inspector supervision to prevent resale or unsafe consumption.

  • Various methods of disposal include rendering, incineration, or chemical denaturation.

Inspection & Certification

  • Kosher and Halal: Prepared according to specific religious guidelines.

  • Certification and inspection processes ensure compliance with respective standards.

Product Labeling

Essential Components

  • Product name, ingredients, inspection legend, firm’s name and address, net weight, and country of origin.

Label Claims

  • Regulations for truthful labeling regarding meat content, ingredients, and nutritional quality.

Genetically Modified Foods

  • Overview of genetically modified crops including corn, soybeans, cotton, and potatoes, highlighting their benefits and tolerances:

    • Increased crop resilience and reduced pesticide needs.

Hormones in Meat Production

Context on Definitions

  • No Hormones: All products contain naturally occurring hormones; regulation exists for added hormones in beef.

Guidelines

  • Legal to use hormones in cattle, with specific regulations governing their use and withdrawal periods.

Antibiotic Use in Meat Production

  • All meat must be residue-free; regulations mandate withdrawal periods for antibiotic-treated animals.