The Power of Protein
Meat is a great source of
iron
zinc
b-complex vitamins
protein
List and describe the 2 types of bacteria
spoilage - leads to disposal
pathogenic - causes illness
What publication led to the establishment of the meat inspection act and FDA?
The jungle (1906)
Feed withdrawal is the practice of removing feed to reduce fill and transport weight. How long is feed removed from the animal before transportation and harvest?
12-24 hours
ferric - oxidized, cannot combine
The amount of energy provided from excess protein
The amount of energy provided from excess lipids
4.5 calories per gram
9 cals/ gram
A critical food safety system used by operations to control microbial growth
Hazard Analysis Critical Control Points
List the 3 hazards to meat safety
biological
chemical
physical
What is the place of rest until harvest termed
lairage
glycolytic - fast twitch, white fibers, poultry
oxidative - slow twitch, red fibers, cattle
supply energy
supply essential fatty acids
transports fat soluble vitamins
DAILY DOUBLE
List the four phases of microorganism growth
lag
logarithmic
stationary
death
40-140
List and Describe the steps of harvest
stunning - rendering unconscious
exsanguination - removal of blood (carotid and jugular veins)
scalding and skinning - removal of hide
evisceration - removal of viscera and pluck
carcass manipulation - exposing kidneys
Carcasses that do not show distinct symptoms and decisions are made with postmortem inspection are marked:
Carcasses that are held for vet inspection are termed:
US Condemned
US Suspect
US Retained
Conjugated Linoleic Acid
The responsibilities of the USDA
inspection
pathogen testing
label approval
compliance
DAILY DOUBLE
List the steps of the conversion of muscle to meat
glycogen -> lactic acid
ph 7.0 > 5.5
purple color -> red
The effectiveness of Sanitation Standard Operating Procedures are monitored via:
sensory
chemical
microbiological
List the essential amino acids
Phenylalanine
Valine
Tryptophan
Threonine
Methionine
Leucine
Isoleucine
Lysine
Histidine
Arginine
The major pathogens in the meat industry
Salmonella
E. coli O157:h7
Listeria
Campylobacter
Clostridium botulinum
When was the Wholesome Meat Act and Wholesome Poultry Act signed into law?
1967 and 1968
onset - crossbridges start to form
completion - full rigor mortis (permanent cross-bridges)
resolution - proteolysis using calpain system (breakdown of muscle fibers)
Intended to minimize human exposure to material that have demonstrated to contain BSE prions in infected cattle
Specified risk materials
including: tonsils, brain, spinal cord