Exam A

Grading is voluntary and inspection is manditory

The failure of Europeans to recognize our meat inspesction laws of the late 1800s

President Theodore Roosevelt's investigation of Chicago meat packers due to the embalmed meat scandal during the Spanish-American war

Upton Sinclair's book, "The Jungle"

The Jungle by Upton Sinclair

Less than a month

Mandated the sanitary inspection of meat slaughtered and processed for sale across state and foreign commerce. Prohibited adulterated or misbranded meat products and established sanitary standards in meatpacking plants.

Healthy (no disease), sound (clean and sanitary), wholesome (not adulterated), and properly labeled

Mislabeling, misbranding, and not addressing allergens

Detection and destruction of diseased and/or contaminated meat

Assurance of clean and sanitary handling and preparation

Minimization of microbiological contamination of meat

Prevention of adulteration and presence of chemical or drug residues

The addition of harmful substances or products considered improper in certain specified quantities

Prevention of false labeling

Application of the inspection stamp

When it is being sold in interstate or forgein commerce

Intrastate commerce

Also known as the "Equal To" law, which required states to have inspection programs that are equal to that of the federal government

They would pay for half of the cost of the inspection

TA plants should be federally inspected but staffed by the state

Meat processing plants that have a federal inspection number, but it is run by the state

Farm animals for farmers, game animals for hunters, or when the farmers are using them for their family or nonpaying guests

So they are clean (and can be cleaned) and do not contribute to hazards in meat

Chemical (leaks and such), biological, and physical (nuts, bolts, etc.)

In motion and at rest

Ambulatory issues, breathing issues like pneumonia, etc.

US Passed, US Suspect, or US Condemned

Seriously crippled, reactors to the TB test, immature animals, epithelioma (cancer) of the eye or orbital region

Downers, dead, moribund (about to die), comatose, obvious symptoms of a disease, temp over 105 F (106 F in swine)

Death

Veterinart medical officers

It will be killed at the establishment

Postmortem inspection

An inspection run simultaneously with slaughter and dressing where the head, viscera, and carcass are inspected

US Inspected and Passed, US Inspected and Condemned, US Passed for Cooking, and US Passed for Refrigeration

When an animal is held during postmortem inspection for further screenings like if they're suspect for TB, birdshot, or need drug testing (show animals)

Tuberculosis, hog cholera, pneumonia, abscesses, caseous lymphadenitis, epithelioma (especially once it's made it to the parotid lymph if ocular)

Part of an examination for the head/what they examine, which includes the suprapharyngeal, partoid, atlantal, and mandibular

Acceptable Quality Limit, where they use statistical sampling to determine the cleanliness of all processed carcasses

Bovine Spongiform Encephalopathy, also known as Mad Cow's Disease

Normally through feed

7

Brain, skull, eyes, spinal chord, vertebral column, anything that involves the spinal chord

Tonsils and distal ileum

Pneumonia

Abscess pyemia

Malignant lymphoma

Abscess pyemia

Abscess pyemia

Pneumonia

Caseous lymphadenitis

Bacteria

Parasites (which can eventually die off if frozen for long enough)

When a previously accepted cut, carcass, or product is reinspected in order to make sure it has not become sour, rancid, tainted, spoiled, or adulterated

They are first thoroughly inspected in their country of origin and then a statistic sample of it is tested at the port of entry for cleanliness, labeling, water content, wholesomeness, net weight, and fat percentage

Fat, water, curing agents, phosphates, vegetable protein extenders, meat from other species, and chemical residues

It must be held under lock and key or marked and then disposed of

Rendering for inedible fats and oils, tanked (made into animal feed or fertilizer), incinerated, chemically denatured (with an added dye for signaling), or frozen (held up to five days at -10F then sold as animal feed)

Hazard Analysis and Critical Control Point

Mandatory HACCP systems, microbiological testing for E. coli and Salmonella, and sanitation standard operating procedures

Conduct a hazard analysis

Determine the critical control points (where something could potentially go wrong)

Establish critical limits

Establish monitoring procedures

Establish corrective actions (a system of actions that must be followed if CCP is found out of control)

Establish verification procedures

Establish record keeping and documentation

A virulent strain of E. coli that can cause serious and potentially fatal diseases

A group of bacteria normally found in the intestines and water contaminated by feces

Inadvertent contact with fecal matter, improper food handling, and not washing hands before touching or preparing food

Ground beef products, unpasteurized milk, foods of plant origin, apple cider, etc.

Intestinal distress and diarrhea

Severe abdominal cramps, watery diarrhea, hemmorrhagic colitis (bloody diarrhea), vomiting, nausea, low grade fever

Hemolytic uremic syndrome, which is essentially severe anemia and renal (kidney) failure

E. coli O157:H7

Salmonella

A bacteria mostly found in raw or undercooked foods such as poultry, eggs, unpasteurized milk, and occasionally fruits, vegetables, yeast, and chocolate

Cross contamination

Headache, abdominal, pain, diarrhea, fever, and nausea

A bacteria that enter the intestines following the ingestion of contaminated foods

Listeriosis

Animals, milk, soil, leafy vegetables, and in food processing environments

One day to several weeks following infection

What is Campylobacter jejuni?

Poultry, shellfish, livestock, and even pets

Muscle pain, headache, fever, diarrhea, abdominal pain, and nausea

A bacteria found in the intestines, soil, dust, insects, and sewage that produces a toxin the gastrointestinal tract

Clostridium perfringens

Clostridium perfringens

Cooked dry beans (refried) and gravies

Explosive diarrhea and gas pains

A bacteria that multiplies at high levels when foods are left at room temperature, releasing an enterotoxin

Humans from their nasal passages and on the skin

Organic acid sprays, hot water rinses, and steam pasteurization

Lactic acid sprays and peroxyacetic acid (PAA)

There must be cooking guidelines (temperature and time) used to destroy heat sensitive bacterias such as E. coli, Campylobacter jejuni, and Salmonella

There must be chilling guidelines (temperature and time) used to prevent no log increase in Clostridium

145 F with a three minute rest

165 F

160 F

With the freedom from fear and freedom from pain

12-24 hours

Helps facilitate electrical stunning, things, the blood, brightens lean color, and makes it easier to remove pelts

Extends to the forth humane handling and stunning practices and procedures of slaughter

Only once they have been stunned

50 volts

Ritualistic slaughter such as Kosher and Halal

Recoverable and non-recoverable

Electrical stunning and CO2 if not left in for too long

Mechanical

Mechanical, Chemical, and Electrical

Non-penetrating concussion style (mushroom style head) and penetrating style (pneumatic stunner, cartridge stunners, firearms)

Pigs

Sheep and Swine

Head only, head-to-back, or head-to-rib

It can cause some bones to break due to contraction and blood splash

Hair and skin (knives)

Scalding, dehairing, shave, singe, and polish

Removal of the pelt

When you cut an x into sheep's skin and put them in a craddle to remove the pelt

When you remove the pelt while it's hanging

Floor pritch (skinning cradle)

Cradle (electric knife with a two sided blade now used)

On the rail, gravity flow (up hide puller, pulling down with gravity but up the upside down/hung carcass)

On the rail, intermittenet power (now more electric with also a down hide puller)

On the rail, continous power (multiple hide pullers, splitting platforms, etc)

Form of a down hide puller that has a truck tire system where the carcass goes through the wheels and they pull the hide

360-400 head per hour

A restrainer that allows for continous shackling and stunning of cattle (the one where they are inside a tube and can't see anything)

Once the cattle are on the chain, it takes approximately 45 minutes to get to the cooler

Quickly removes the hocks and horns

Allows for faster, more efficient removal, preparation for the hide pullers (essentially a knife that looks like a pizza cutter)

Most plants now use two or thre hide pullers that each pull the hide from particular sections of the animal

National Beef Quality Audit

Establishes a benchmark for quality in meat production

Food saftey

Around 70%

They are getting larger

Poor pasture management, dog or human feces

Tumors found in the intestines of sheep when they are unable to "worm" them or keep housing clean

Larvae in the heel of cattle that lay eggs then hatch and migrate through the whole body

Ox warble

17.8%

Short-term violent excitement that ruptures the capillaries in fat and muscle

1-2 days before slaughtering

Glycolisis switches to AnO2, which produces lactic acid and drops the pH

Changes the color from purple to the bright, cherry red that is desired

pH

~5.0

It darkens (not desireable)

5.6

Sharpening knives in between cuts

Sharpening brand new or excesively abused blades

Routine replacement of a knife head

TRU Hone

Sanitation Standard Operating Procedure

Cervical (7), thoracic (13), lumbar (6), sacral (5), caudel (18-20)

Axial, appendicular, and splanchnic (visceral)

Intramuscular (marbling), intermuscular (seam fat), perinephoric (internal), and subcutaneous (external)

Cutaneous amobrachialis

Striated voluntary (skeletal), striated involuntary (cardiac), and smooth involuntary

Endomysium (whole muscle), perimysium (muscle fibers), epimysium (a sheath)

Collagen, elastin, reticulin, and a combination of the three

Heart, lungs, trachea

Stomach, large and small intestines, liver, pancrease, gallbladder, etc.

Between the atlas and occipital condyles

Gambrel tendon

Removal of blood

Jugular and carotid

Sept - Nov

Jan - Mar (?)

70%

(live price per hundred weight/dressing percentage) x 100

Backfat ruler and loineye dot grid

1, 2, 3

1, 2, 3, 4

(4 x last rib fat thickness) - muscling score