ANSC 307 Exam # 1 Study Guide Lectures: 1 - 12Lecture 1 (September 3 and September 8) Meat InspectionMeat Grading vs. Meat Inspection: Meat Grading- Voluntary service (plants pay a fee)- Ex: USDA Choice, USDA Yield GradeMeat Inspection- Mandatory service (plants do not pay except for overtime and holiday needs)- Cannot sell meat without inspection; food must be safe and sanitary for public to eatReasons for meat inspection:1.Failure of Europeans to recognize our meat inspection laws of the late 1800s2.President Theodore Roosevelt investigation of Chicago meat packers-testimony to Senate Investigating Committee regarding the “Embalmed Beef Scandal”-“Conditions in Chicago Stockyards” message from president to the House of Representatives 3.Upton Sinclair’s book “The Jungle”- exposed unsanitary conditions in the meat packing industry These reasons led to passage of the Meat Inspection Act of 1906 (June 30, 1906) - Meat Inspectors identify meat as Healthy (no disease), Sound (clean, sanitary), Wholesome (not adulterated), Properly Labeled (it is what it says it is)Functions of meat Inspection:- 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 the presence of chemical or drug residues- Prevention of false labeling- Application of the inspection stampJurisdiction of meat inspection: - Federal government (if meat is to be sold in interstate or foreign commerce) or - State government (if meat is to be sold only in intrastate commerce) Wholesome Meat Act (1967)- Federal meat inspection- Also called “Equal To” law- Required states that have inspection programs “equal to” that of federal government.- Administered by United States Department of Agriculture, Food Safety and Inspection Service- The original Meat Inspection Act was renamed Federal Meat Inspection Act (FMIA)Texas Meat and Poultry Inspection Act (1969)- Texas meat inspection- Administered by Texas Department of State Health Services, Texas State Meat and Poultry Inspection Program, Meat Safety Assurance Unit, AustinTalmadge- Aiken Agreement- Talmadge- Aiken plants are federally inspected but staffed by state employeesExemptions from Federal or State meat inspection:- Curtis Amendment- custom slaughterers- cutters- processors of farm animals for farmers and game animals for hunters; meat NOT for sale - Farmers Exemption- when meat is to be used by the farmer for his own use, for his family, and for his nonpaying guestsAreas of responsibility for meat inspection: - 1. Facilities construction and operational sanitation:-Plants must be clean and cleanable; built to not contribute hazards-Operational sanitation: specifications for water supply, drainage, waste disposal, lighting, ventilation, refrigeration, insect and rodent control - 2. Antemortem Inspection:-Inspection of animals before slaughter, in the pens, on the premises, on the day of slaughter, in motion and at rest-If acceptable, passed for slaughter-If not acceptable, U.S. Suspect (crippled, reactors to T.B. test, immature animals, minor epithelioma of the eye) or U.S. Condemned (“downers”, deads, moribund, comatose, temperature above 105 degrees F (106 in swine), dies in pen, animals with obvious symptoms of disease)-#1 reason cattle, swine, and lambs condemned: Deads- 3. Postmortem Inspection-Inspection after slaughter of head, viscera, and carcass-Tags: Temporary- U.S. Retained-Causes for condemnation: Whole carcass- tuberculosis, hog cholera, pneumonia, abscesses, caseous lymphadentitis, epitheliomaParts of the carcass- abscesses, arthritis, bruises, contamination on kill floor-Procedures for beef— examine head: SPAM (suprapharyngeal, parotid, atlantal, and mandibular) lymph nodes, masseters, tongue; viscera: lungs, liver, heart, paunch, intestines, spleen; carcass: linings of thoracic, abdominal and pelvic cavities, outside surfaces, palpate kidneys, AQL. -AQL — Acceptable Quality Level, statistical sampling plan to determine the cleanliness of all carcasses processed.-Specified Risk Materials (SRMs) for Bovine Spongiform Encephalopathy (BSE)For cattle 30 months and older: Brain, skull, eyes, trigeminal ganglia, spinal cord, vertebral column, and the dorsal root ganglia. For all cattle: Tonsils and distal ileum of the small intestine. -Cattle Condemned Postmortem:#1 cause in Steers: Pneumonia Heifers: Abscess Pyemia Cows: Malignant Lymphoma-Swine Condemned Postmortem: #1 cause in Swine: Abscess Pyemia -Sheep Condemned Postmortem#1 cause in Lambs and Yearlings: Pneumonia Mature sheep: Caseous Lymphadenitis -Final Disposition:1. U.S. Inspected and Passed2. U.S. Inspected and Condemned 3. Passed for Cooking4. Passed for Refrigeration - 4. Product Inspection- Reinspection privilege — to assure that a previously acceptable cut, carcass or product has not become sour, rancid, tainted, spoiled or adulterated.- Primary Reasons for processed meat products condemned and destroyed for beef, lamb and mutton, and pork:First: Tainted, sour, or putrid Second: Unclean or contaminated - Inspection of imported meat products — all meats are thoroughly inspected in the country of origin and representative samples (determined statistically) are tested at the port of entry for cleanliness, labeling, water content, wholesomeness, net weight, and fat percentage- Foreign beef products: Top three Fresh countries: Australia, New Zealand, CanadaTop three Processed countries: Argentina, Brazil, Uruguay- Reason: for refusing entry to foreign product: Processing defects5. Laboratory determinations and assays- Regional USDA laboratories and Certified (privately owned) laboratories- To determine specific levels of: - Fat- Water- Curing agents- Phosphates- Vegetable protein extenders- Meat from other species- Chemical residues- 6. Control and restriction of condemned products:Once inspectors condemn an animal, a carcass, a cut or a product, it must be identified as U.S. Condemned and held under lock and key or in suitably marked containers and disposed of by:-Rendering: for inedible fats, greases, or oils-Tanked: made into animal feed or fertilizer-Incinerated: burned-Chemically denatured: Kerosene, FD & C #3 green dye, diesel, carbolic acid-Frozen: Held at -10°F for