ANSC 307: EXAM 1
45 Cards in this Set
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Number one cause of condemnations under antemortem inspection for all species is ____.
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Deads
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Meat inspections identify meat as: healthy, sound, wholesome, and properly labeled.
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Healthy
Sound
Wholesome
Properly Labeled
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T/F:
Upton Sinclair's book, The Jungle, was one of the driving reasons for meat inspection.
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True
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T/F:
Meat inspection is a voluntary service and plants pay a fee for it.
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False
Meat Inspection is mandatory
Meat Grading is voluntary
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The ____ is called the "equal to" law because it required states to have inspection laws equal to that of the federal government.
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Wholesome Meat Act of 1967
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T/F:
Specified Risk Materials (SRMs) have to be removed from livestock because they may carry E. coli 0157:H7
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False
SRM's have to be removed for Bovine Spongiform Encephalopathy
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T/F:
Once inspectors condemn an animal, a carcass, a cut or a product, it must be identified as US Condemned and held under lock and key or in suitably marked containers and disposed of by at least one of several approved methods.
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True
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T/F:
Because ingredients are proprietary and not to be shared, USDA inspectors do not know what the recipes are for processed meat products.
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False
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____ privilege assures that a previously acceptable cut, carcass or product has not become sour, rancid, tainted, spoiled or adulterated.
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Reinspection
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T/F:
Imported meat products are inspected in the countries of origin and are never tested at the port of entry in the US
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False
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Leading cause of diarrhea in the US
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Campylobacter jejuni
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Organism grows at refrigerated temperatures and can be a problem with pregnant women.
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Listeria monocytogenes
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Most commonly reported cause of foodborne illness
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Salmonella
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Organism most linked to undercooked hamburger beef.
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E. coli O157:H7
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Called the "cafeteria germ"
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Clostridium perfringens
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The heat-stable enterotoxin is the problem with this organism.
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Staphylococcus aureus
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T/F:
Consuming raw, unpasteurized, or undercooked foods is a great idea!
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False
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T/F:
Blood is acceptable for both Jews and Muslims to eat.
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False
Not acceptable
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T/F:
The sciatic nerve and its adjoining blood vessels cannot be consumed by the Muslim consumer.
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False
Jew
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T/F:
The passages, "Do not cook a young goat in its mother's milk" has led to the complete separation of meat and dairy in the kitchen and in foods that Jews eat.
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True
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T/F:
Animals that are slaughtered for Halal must face Mecca.
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True
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T/F:
Prayers are required for animals that are to be slaughtered for Kosher only.
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False
for Halal (not Kosher)
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T/F:
Passover requires that Jews do not eat ingredients from the five major grains along with corn and rice because of the presence of leavening agents in these products.
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True
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T/F:
Pork is unacceptable for both the Jewish and Islamic consumer.
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True
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T/F:
Any Jewish consumer can slaughter animals for the Kosher process.
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False
Must be a pious man, well- trained in Jewish law
(rabbi and the shochet)
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What does the Humane Methods of Slaughter Act of 1978 have to say about Exemption to stunning
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Those that practice religious methods such as Kosher and Halal may be exempt
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What does the Humane Methods of Slaughter Act of 1978 have to say about
Disabled animals
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Animal that is a downer cannot be dragged unless stunned
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What does the Humane Methods of Slaughter Act of 1978 have to say about
Use of electrical prods
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Calls for control of the use of electrical prods (limited to under 50 volts)
"unless prohibited by local inspection"
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What does the Humane Methods of Slaughter Act of 1978 have to say about
Access to feed and water
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Animals must have access to water in all holding pens, and if held for more than 24 hours, must have access to feed
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Form of stunning that May cause problems with bone breakage and ecchymosis.
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Electrical
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Type of hide puller that was developed because of speed and Acceptable Quality Level (AQL).
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"Down" hide puller
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Allows for continuous shacking and stunning of cattle.
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V-Boss Cattle Restrainer
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Type of sticking position for swine that reduces stun-to-stick interval, pale, soft, and exudative (PSE), and bruising.
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Horizontal
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Scientific name for beef "measles"
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Cysticercus bovis
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Causative organism for grub damage in beef hides and carcasses.
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Hypoderma lineatum
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Scientific name for liver flukes.
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Fasciola hepatica
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Point at which water-holding capacity is at it's lowest.
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Isoelectric point
(Answer not listed)
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Compound that builds up in muscle that lowers the pH.
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Lactic acid
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Least-bound location for water
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Free
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Packer-related problem with sheep caused by penning in small places.
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Suffocation
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Packer-related problem with swine caused by inefficient processes for body heat transfer.
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Heat prostration
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Compound that causes the breakdown of glycogen in the "fight or flight" syndrome
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Adrenaline
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Condition in swine caused by long-term glycogen depletion due to environment.
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Dark, firm, and dry (DFD)
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One of the top ten quality challenges for the fed-beef industry in the National Beef Quality Audit-2000 was "Too much hide damage due to brands." Why is this such a problem for the industry? Wouldn't freeze branding solve all of this?
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Because the hide is the most expensive by-product. If it is damaged it will not be purchased/used for more expensive things such as leather interior in foreign cars.
Freeze branding doesn't always work because the hide is often branded to the muscle.
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One of the other top ten quality challenges for the fed-beef industry is "Inappropriate carcass size and weight." What evidence does the industry have for this issue?
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It's evident that carcass weight has become heavier over the years and ribeye are has increased in size
If carcasses and size are too large then they are too difficult to handle.
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Exam 1