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TAMU ANSC 307 - Take Home Test B
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Kendall Preece 307 Honors Meats March 25, 2019ANSC 307 HonorsExam B Take-home Portion (worth 25 points)Submitted through eCampus by 8am Wednesday, March 27, 2019Use notes, book Internet, etc, for answers but please reference what sources you used. Each question is worth 5 points each. Expected answer should be between a half-pageand full-page, single-spaced type (do not overwrite your answers).1. What are Specified Risk Materials and why are they prohibited from the food supply?Specified risk materials are materials that must be removed from cattle at time of slaughter and are not safe for human consumption. These materials are thought to have high prion contamination and are transmissible to other species when consumed. Prions are not fully understood but are thought to be proteins that are abnormally formed and when contaminated, are thought to be the source of bovine spongiform encephalopathy (BSE); a type of transmissiblespongiform encephalopathy (TSE). Bovine spongiform encephalopathy causes rapid degeneration of the brain and causes a change in temperament, nervousness, aggression, and lossof coordination. BSE can be incubated from anywhere between 30 months to 8 years and once signs first appear, there is rapid degeneration and death. BSE is not curable, and all TSE’s are resistant to eradication through cooking, irradiation, sterilization, and ultraviolent light. It is a must that specified risk materials be removed because it cannot be removed from products and therefore is not safe to be sold. Although it has not been fully proven, BSE may be linked to Creutzfeldt-Jakob Disease (vCJD) in humans that causes similar effects of brain degeneration beginning with psychiatric problems and ultimately ends in death. It is thought that humans who eat these infected materials, could be susceptible to this disease. Specified Risk Materials are found in all breeds, ages, and sexes of cattle. Age is what determines which items must be removed from the carcass and discarded. All cattle ages have the tonsils and distal part of the ileum removed, while those 30 months or older must have the trigeminal ganglia, the dorsal root ganglia, spinal cord, eyes, brain, skull, and vertebrae (excluding the tail vertebrae, wings of the sacrum, and transverse processes of the lumbar and thoracic vertebrae) removed as well. As of right now, there is no test for BSE that can be performed on meat or in live animals. Some live animals have the disease but are not yet showing clinical signs and there is no way to know if they have the disease at antemortem inspection. Laboratory tests can be performed on the brain of the dead animal postmortem by a veterinary pathologist. These tests are often expensive and can take up to week to perform. More common, are tests on the number of prions in the brain andspinal cord and can be done in under 48 hours. Specified risk materials are to be removed even ifthe cattle show no signs and test negative to these postmortem tests. It is better to be safe than sorry and just remove the items from cattle that are associated with Bovine spongiform encephalopathy so we can reduce to the amount of incidence that may be caused by the ingestionof contaminated products.References used for question 1:Fsis.usda.gov. (2002). Bovine Spongiform Encephalopathy - "Mad Cow Disease". [online] Available at: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/bovine-spongiform-encephalopathy-mad-cow-disease/bse-mad-cow-disease/!ut/p/a1/jZHBbsIwDIafhmOasDIEu1WVJmCjDKGN0suUtm4aqY2jJFCxp1_KTjDYSE52vk-2_tCMpjRT_CAFdxIVb_o6G3-yNRsPpzFbrKbDZzZPPtarlzhmk82jB3Z_AEl4p3_jROw_f3HHgAezjJeCZpq7mkhVIU0FOMKV7cBYmlaIJbG8AnckFS8csTWA8w_aYLkv-ig8XHrVajiVNM3xIBUQq1EJWaFpCagCdM0b7MccSctLUmBHSmmBW_CGhV_NLc3O92dDf-dJuBnNFknIVqNL4ErAP8DtBH1EosH89Ju7SOXhxGdhoAIDJtgb366d0_ZpwAas67pAIIoGggLbAbum1GgdTc9Jqtv39Os1mjH51m4nNvoGq4EBsA!!/#13 [Accessed 24 Mar. 2019].Fsis.usda.gov. (2019). Specified Risk Material (SRM) Control. [online] Available at: https://www.fsis.usda.gov/wps/wcm/connect/4716e62b-74be-49c2-aa53-20123d2ff398/IM_SRM_control.pdf?MOD=AJPERES [Accessed 24 Mar. 2019].2. The Nolan Ryan All-Natural Tender Aged Beef Program utilizes three key features: (1) cattle must be fed Vitamin E, (2) electrical stimulation, (3) and aging for at least 14 days. Please give a detailed description of what these three items do and why they would be used.While the cattle are alive, they can be fed Vitamin E to increase alpha-tocopherol concentration in their muscles. Alpha-tocopherol is an antioxidant This has been known to delay the conversion of deoxymyoglobin and oxymyoglobin into metmyoglobin. This means that the meat is less likely to turn brown prematurely and will stay a nice red or purple color even when highly exposed to oxygen and under pressure from packaging or packed improperly. The meat also will maintain a better smell and better palatability for longer. These improved traits in meat are more appealing to the consumers and they are more likely to buy the enhanced product. Besides appearance and taste of meat on the shelf, tenderness is the one of the most important qualities of meat. People want meat to be easy to chew through so they can enjoy all the flavors and savor the meal, rather than worry about choking on unchewable meat. If the meat is not tender enough, even superb flavor will not be enough to save a meal. To achieve an even more tender meal, Nolan Ryan All-Natural Tender Aged Beef Program utilizes electrical stimulation ofthe beef carcass. As the carcass is hung upside down and goes along the track, an electric bar willcome down and touch the carcass. This stimulation causes rapid glycolysis and uses up all of the left-over energy, dropping the pH rapidly. The rapid pH decline causes the release of cathepsins by disrupting lysosomes. Cathepsins are proteases that interact with the actin-myosin bonds and degrades them, disrupting the myofibrils. This makes the bonds easier to break down when chewing or cooking and therefore more tender and appealing to the consumer. Aging is another great way to tenderize meat and add flavor depth to the meat. This should really only be done with finer meat qualities and only left to age for 1 to 6 weeks in temperatures of 0-3℃. This time hanging, allows for more moisture to evaporate, leaving a stronger taste. As well, proteolysis has longer to take place, and more of the hard to


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