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TAMU ANSC 307 - Meats Exam One Review
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Meats Exam One ReviewThe passages “Do not cook a young goat in its mother’s milk” has resulted in meat and dairy not being consumed together by the Muslim consumer.Passover is where Kosher requirements change due to the avoidance of leavening agents and other similar products by the Jewish consumer.The top ten quality challenge, “low overall uniformity and consistency of cattle, carcasses, and cuts” refers to the tremendous variation in live cattle and the products from them.In the National Beef Quality Audit- 2011, heifer carcasses were heavier than steer carcasses. Injection-site lesions are caused by giving injections into the top butt region (IM) of cattle.Crowding is the number one cause of bruising in cattle.Short-term stress results in DFD pork.The least bound form of water in muscle is bound.The pH of muscle at death is 5.6.Long-term stress in cattle causes the condition known as “dark cutting”The Wholesome Meat Act of 1967 is often called the “equal to” law because it required states to have inspection laws “equal to” that of the federal government.Two requirements for facilities are that they must be constructed so that they clean (and can be cleaned) and do not contribute to hazards in meat.Antemortem inspection involves inspecting animals before slaughter, inspected in pens on the premises, on the day of slaughter, in motion and at rest.“Processing defects” is the leading cause of refusing entry to imported products into the United States.Specified Risk Materials (SRMs) are those materials that may contain the BSE agent, if it were present, and must be removed from animals during slaughter-processing.Veterinary Medical Officers must condemn: 1) all non-ambulatory disabled cattle, and 2) all cattle showing central nervoussystem symptoms regardless of whether the cattle are ambulatory. Listeria monocytogenes is the most commonly reported cause of foodborne illness.The Humane Methods of Slaughter Act of 1978 calls for a wide variety of how animals are to be handled and stunned before slaughter. “Down” hide pullers were developed because of speed and acceptable quality level concerns.Effective electrical stunning calls for the head to be limp and floppy, no blinking, no rhythmic breathing, no response to earor nose pinching, no arched backs, no vocalizations, and to ignore any limb movement. Beef carcass weights continue to increase in the United States.Short-term stress leads to dark cutting in beef.Theodore Roosevelt’s testimony regarding “The Embalmed Beef Scandal” in the Spanish-American War was one of the factors that led to the adoption of meat inspection in the U.S.Meat grading is a mandatory service.In the Farmer’s Exemption, it is acceptable to serve beef to guest at such places as bed and breakfasts and dude ranches.All meats are thoroughly inspected in the country of origin and samples are tested at the port of entry for a variety of compliance areas.Once inspectors condemn an animal, a carcass, a cut, or product, it must be identified as U.S. Condemned and held under lock and key or in suitably marked containers and disposed of.There are three acceptable methods of stunning: mechanical, electrical, and chemical.Pork cannot be eaten by either the Jewish or Muslim consumer.Muslim consumers can eat meat prepared by People of the Book (Jewish or Christian faiths).“Downers” if bovine, must be condemned.Talmadge-Aiken Agreement plants are federally inspected but are staffed by the state.Clostridium perfringens is known as the “cafeteria germ”.There is no relationship between meat inspection and meat grading.One of the functions of meat inspection is to assure clean and sanitary handling and preparation.One of the reasons for meat inspection was President Theodore Roosevelt’s investigation of Chicago meat packers.The number one reason for condemnations during antemortem inspection for all species is seriously crippled.The Specified Risk Materials (SRMs) have to be removed from cattle if they are 30 months and older.The difference between “U.S. Condemned” and “U.S. Inspected and Condemned” is that one is on antemortem and the other is on postmortem inspections. Reinspection privilege is to assure that a previously acceptable cut, carcass, or product has not become sour, rancid, tainted, spoiled, or adulterated. Rendering is one method of disposing condemned products.USDA and Certified (privately owned) laboratories conduct tests to determine such items as fat content, curing agents, and meat from another species.Examples of U.S. Suspected animals on antemortem inspection would be “downers”, deads, and moribund animals.Famers can have their animals slaughtered without inspection and sell the products.All non-ambulatory disabled cattle must be condemned by the Veterinary Medical Officer.Malignant lymphoma is the most common reason for postmortem condemnation of cows.Number one cause of condemnation under antemortem inspection for all species is deads. Meat inspectors identify meat as healthy, sound, wholesome, and properly labeled.Upton Sinclair’s book, The Jungle, was one of the driving reasons for meat inspection. Meat inspection is a voluntary service and plants pay a fee for it.Specified Risk Materials (SRMs) have to be removed from livestock because they may carry E. coli O157:H7.Because ingredients are proprietary and not to be shared, USDA inspectors do not know what the recipes are for processed meat products.Imported meat products are inspected in the countries of origin and are never tested at the port of entry in the U.S.Blood is acceptable for both Jews and Muslims to eat. The sciatic nerve and its adjoining blood vessels cannot be consumed by the Muslim consumer. Animals that are slaughtered for Halal must face Mecca.Prayers are required for animals that are to be slaughtered for Kosher only.Pork is unacceptable for both the Jewish and Islamic consumer.Any Jewish consumer can slaughter animals for the Kosher process.Be sure and grab a falling knife. Don’t let a falling knife hit the floor.Mechanical stunning was used during pork stunning.Swine should be held 12 to 24 hours before slaughter without water.Few packing plants purchase hogs through a carcass lean value program. RSE is the “ideal” color, texture, and exudation group. The four lean cuts of a pork carcass are the ham, the loin, the Boston butt, and the belly. Quality in pork carcasses is based upon firmness of fat and lean,


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