2.8 NotesProducer-and-Packer-Related Problems2.8 NotesProducer-and-Packer-Related Problems- To discuss the findings of the National Beef Quality Audits.- To show the impact of mishandling livestock on quality and quantity loses- To demonstrate antemortem procedures to correct losses that occur inlivestock related to the producer or packer. National Beef Quality AuditsImprovements in quality cannot be made if a benchmark is not available to see where and what the problems are and where the efforts on quality improvement can be made. Five surveys have been conducted, and they have had a major impact on our understanding of changes needed in the beef industry. - Phase 1 dealt with surveys with producers, packers, purveyors, retailers, restauranteurs, and other about their concerns about quality of beef.- Phase 2, consisted of actual in-plant surveys where carcass data were obtained.- Phase 3, where a Strategy Workshop was held to discuss where the United States beef industry should be going.Top ten quality challenges for the fed-beef industry1. Low overall uniformity and consistency of cattle, carcasses, and cuts- not all cuts of meat look that same, variation in size2. Inappropriate carcass size and weight- too big carcass or too small3. Inadequate tenderness of beef- better today4. Insufficient marbling- better today due to higher quality grading5. Reduced quality grade/tenderness due to growth promoting implants6. Excess external fat cover7. Inappropriate USDA Quality Grade mix- certain market for prime, choice, and select. 8. Too much hide damage due to brands9. Too frequent and severe bruises- bigger cattle means more likely to bruise by running into things10.Too frequent liver condemnations*Steers are heavier than heifers, but heifers are fatter than steersProducer-related problems:1. Tapeworm cysts- larvae of tapeworm (cysticercosis) - Beef “measles” (red spot in the meat)- cysticercus bovis- Lamb “measles”- cysticercus ovis- Pork “measles”- cysticercus cellulose (worm migrates to the brain- seen in Mexico a lot) - Cause:o Pasture managemento Dog or human feces- can come from untreated water, Cost: Beef head ($20), beef carcass ($800)2. Roundworm damage in pork livers- Ascarids- ascaris lumbricoids- Cost- pork liver ($2)- Causes: o Unsanitary housing conditions, fecal contamination3. Roundworm damage in sheep intestines- Nodular disease- Oesophagostomum columbianum- Cost- sheep intestines for sausage casings ($1)- Causeo Failure to worm sheep2o Unclean housing4. Grub damage in beef carcasses- Grubs- larvae of the heel fly (ox warble) Hypoderma lineatum, Hypoderma bovis- Cost- hide damage and carcass trimmings ($10)- Causeso Failure to “grub” cattle5. Liver abscesses in beef- Causative organism- Corynebacterium pyogenes and sperophorus necrophorus - Cost- beef liver ($5)- Causeso Failure to prevent persistent rumenitis (inflammation of the rumen that happens all the time from high concentratediets)o Prevented by feeding 15-20% roughage and antibiotics or with additives such as Elanco’s Tylan6. Flukes- Fasciola hepatic- white snail is alternative host in grasso End up in the bile ducts or livero Deer flukes (come from deer) and will end up in random places in the body- Heaviest infestation is Texas Gulf Coast (50 miles inland)- Causeo Failure to drench cattleHide Damage from Branding, Mud/Urine/Insects- Hide scarring from: hide is most valuable byproduct from cattle 3o Branding (hot-iron and freeze branding)o Mud and urineo Biting/sucking insects- Solutiono “Butt” brand rather than on the sideo Cleaner penso Treat with insecticides Injection-Site Lesions- Caused by giving injections IM (top butt region)- Incidence rate was 22%; now it is about 15%- Educated producers to give “tent” methodo Reduce injection going into meatBruises- Cattleo 35% hip, 19% shouldero causes: crowding- Sheepo 40% leg, 35% backo causes: lifting by the wool- Hogso 48% ham; 26% backo causes:
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