History of Meat Industry
What is the definition of meat?
"flesh of an animal used for food"
What are the three things food must be free of?
Pathogens, Chemicals, Physical Hazards
What are the two types of heat?
What are the four properties of meat?
Water, Protein, Fat, Ash
What are the two types of foodborne illnesses?
intoxication and infection
What two cities were vital to the early meat industry in the U.S?
Cincinnati (Porkopolis) and Chicago (Hog Butcher of the World)
Give two examples of a physical hazard in food:
needles, buckshot, darts, screws, wire, wood, etc.
Give an example of a dry heat cooking method and a moist heat cooking method:
Dry Heat: broil, roast, grill, fry
Moist Heat: braise, simmer, steam, boiling, stewing
What are the three types of water? Which one are meat scientist most focused on?
Bound, Free, Immobilized
Immobilized
What are the three types of microorganisms?
beneficial, spoilage, pathogenic
What did the 'Meat Inspection Act of 1906' accomplish?
Required federal inspection of all meat processing to ensure cleanliness and safety
Give two examples of pathogens in food:
e coli, salmonella, listeria, etc.
Why is it important to cook meat to the temperature guidelines set by the USDA?
Too kill off any possible pathogens in that cut of meat
What does WHC stand for
What are the four phases of bacteria growth in order?
Lag phase, Log phase, Stationary phase, Death phase
What was the name of the book written by Upton Sinclair that shed light on the unsanitary and unsafe practices of the meat industry at the time?
"The Jungle"
Give two examples of chemical hazards in food:
allergens, antibiotics, sanitizers, hydraulic oil, etc.
What is the minimum temperature ground meats like beef and pork should be cooked to?
160*F
What are two functional properties of proteins?
water binding, gelation, emulsification, viscosity, flavor binding, foaming, color
List two of the foodborne illnesses we talked about with our case studies:
Clostridium perfringens, Campylobacter, Listeria monocytogenes, Salmonella, E. coli
What happened in the 1960's-70's that helped innovate the meat industry?
Introduction of 'boxed beef'/precut and pre packaged meats along with further processing and the introduction of value added meats
Where can you look to find recalls on different food products?
USDA FSIS (United States Department of Agriculture: Food Safety and Inspection Service)
What does heat change in meat?
Protein structure
What percentage of meat is water?
roughly 75%
List two of the six bacteria growth factors:
food, acidity, time, temperature, oxygen, moisture