2.6 Notes2.6 NotesBeef Dressing Advances- On-the-rail, intermittent powero Rate/hour: 75o Advances/developments “down” hide pullers V-Boss restrainer Moving top viscera table Davis Roll-a-Hide In-motion, side-moving splitting platform- On-the-rail, continuous powero Rate/hour: 300o Advances/developments Multiple hide pullers Multiple splitting platformsHigh-Speed Operations (350-400 head/hour)- V-Boss Cattle restrainer- allows for continuous shackling and stunning of cattle- Continuous powered rail system- takes about 35 minutes from stunning to cooler- Hydraulic hock and horn cutters- quickly removes hocks and horns - Air dehiders- allows for faster and more efficient hide removal and preparation for hide pullers- Hide pullers- most plants use two or three hide pullers that pull the hide from particular sections- Moving top viscera tables- allows for evisceration and identification of the pluck and viscera for inspection purposes- In-motion, side-moving, splitting platform- allows for splitting with the carcasses moving on the chain- Band-saw splitting saws- faster and less saw dust than other saws- Automatic carcass washers- similar to carwashes in that multiple spray nozzles and high pressure water are usedKosher and Halal- To discuss the background surrounding Kosher and its importance to the meat industry- To discuss background surrounding Halal and its importance to the meat industry- To compare the similarities and differences between Kosher and Halal- Kosher and Halal describe what is “fit and proper” to eat for two groups of people, Jews and Muslims- Although these terms are used to describe a wide array of foods and beverages that are acceptable to eat, we will concentrate on meat.- Both laws have their roots in scriptureo The Torah and first five books of Holy Bible for Koshero The Quran for HalalKosherClean and Unclean Animals- Deuteronomy 14:3-10- Do not eat any detestable thingRitualistic Slaughter- Ritual slaughter is known as shechitah, and the person who performs the slaughter is called a “shochet”, both from the Hebrew root Shin-Chet-Tav, meaning to destroy or kill.- The method of slaughter is quick, deep stroke across the throat with a perfectly sharp knife (called “chalaf”) with no nicks or unevenness.2- This method is painless, causes unconsciousness within two seconds, and is widely recognized as the most humane method of slaughter possible. - Another advantage of shechitah is that ensures rapid, complete draining of the blood, which is also necessary to render the meat kosher.- The shochet is not simply a butcher; he must be a pious man, well-trained in Jewish law, particularly as it relates to kashrut.- In smaller, more remote communities, the rabbi and the shochet were often the same person.Glatt Kosher Meat- “Glatt” means “smooth” and refers to the lung of the animal during inspection. The inspectors (“bodeks”) examine certain organs from each animal.- The lungs of each Kosher-killed animals are examined for any adhesionor other defects.- If there are adhesions, the bodeks will attempt to blow up the lungs to see if they will hold air, if they can, it is Kosher- Must be soaked and salted within 72 hours of slaughter, since it is not customarily subjected to the extra spraying (“begissing”) that can keepmeat moist prior to soaking and salting. Consuming Blood- Deuteronomy 12:21-25- They may not consume the blood because it is the “life” of the animal- Blood is forbidden to be consumed. This is the reason why complete bleeding and soaking of meat in salt and water is so important in removing residual blood.3Avoidance of the Sciatic Nerve- Genesis 32:22-32- Do not eat the tendon attached to the socket of the hip, because the socket of Jacobs hip was touched near the tendon - The sciatic nerve and its adjoining blood vessels may not be eaten- The process of removing this nerve is time consuming and not cost-effective, so most American slaughterers simply sell the hind quarters to non-kosher butchers.- However, in Israel, some meat from hindquarters is consumed after removal of the sciatic nerve. Meat and Dairy- Exodus 23:19, 34:26; Deuteronomy- This separation includes not only foods themselves, but the utensils, pots and pans with which they are cooked, the plates and flatware from which they are eaten, the dishwashers or dishpans in which they are cleaned, and the towels on which they are dried- One must wait a significant amount of time between eating meat and dairy. Opinions differ, and vary from three to six hours. This is because fatty residues and meat particles tend to cling to the mouth- The Yiddish words fleishig (meat), milchig (dairy) and pareve (neutral) are commonly used to describe food or utensils that fall into one of those categories. - Even the smallest quantity of dairy (or meat) in something renders it entirely dairy (or meat) for purposeJew Dietary Laws- Four “Genders”Meat- Religiously slaughter- Salting and soaking to remove blood- Includes processing equipment (becomes “meat”)4Dairy- Milk from kosher animals- Processed products from milk and all equipment becomes “dairy”Pareve- Also referred to as “neutral” (neither meat or dairy)Traif- Not Kosher (considered unclean)Passover- During the eight days of Passover, which falls in March or April, Kosher requirements change. In many Jewish households, two entirely separate sets of meat and dairy dishes and utensils are used for this holiday alone.- The basis of Passover’s special requirements is to avoid any leavened grains or related materials, as commemoration of the Jews’ hasty departure from Egypt before the bread they were baking had time to rise. - No ingredients derived from the five major grainso Wheat, oats, rye, barley, spelto Corn and rice are also prohibited since could be confused for oneof the five major grains- No ingredients derived from legumes- No extracts derived from legumes - No mustardsMark 7- Clean and Unclean (Holy Bible)- Christianity allows for consumption of pork, dairy, etc.5Halal- what to eat and what not to eat, Quran: Surah 2:172-173- Cannot eat dead animals (can’t eat roadkill)- Objections to Swine from Quran Study Noteso They are filthy animals in other respects, and the flesh of filthy animals taken as food affect the eatero That swine’s flesh has more fat than muscle-building materialo That it is more liable to disease than other kinds of meat: e.g. trichinosis,