27 terms

Meat Inspection 1

Federal meat inspection act
-inspection of all meat sold from livestock (cattle, sheep, swine, goats, equids)
FMIA Exemptions
1. slaughter of own animals not for $
2. grocery stores
3. someone who buys meat outside US for self
generic FDA rule
all food sold commercially must come from an "approved source"
poultry products inspection act
covers poultry
porcine stress syndrome
DFD pork
dark firm dry pork
stress prior to slaughter + adrenaline causes premortem glycogen depletion in muscles
- reduction in lactic acid = high pH
-more likely to spoil
PSE Pork
pale soft exudative pork
high stress pre-slaughter
rapid postmortem intracellular glycolysis causes inc in lactic acid = low pH = muscle denaturation
subject to inspection
animal is bought by plant operator, subject to passing inspection. seller is only paid for those parts passing inspection.
refers to the ultimate handling of a carcass or its parts according to current regulations
the 4 Ds
dead, dying, diseased, disabled
when you can hold animal for possible recovery
1. post-parturient, until placenta passes
2. downer cattle, 24h in case stressed
tuberculosis affects
brucellosis affects
cattle, pigs, goats, sheep
"T" on the left hip of cattle
react to TB skin test
TB reactors
"B" on the left hip of animal
positive for brucellosis
Brucella melitensis goats
not slaughtered
Brucella infected cattle or pigs
must be sent to slaughter within 15 days
considered safe
exception to humane slaughter of livestock (only for "stun before sticking" part)
ritual slaughter
aim captive bolt (or firearms) at this part of a goat's head
the back...behind the horns
firearms acceptable
large caliber gun
small caliber + hollow/exploding bullets
CO2 can only be used to kill one animal (stun others)
PPIA legislation on poultry slaughter
requires "good commercial practices"
common sources of meat contamination during dressing
soil on hide, rumen contents, feces
dressing a carcass
-head removed
absorb blood from surface of carcass; act as insulators
scalded @ 140 degrees F for 5-6 min to loosen hair, hooves, epidermis
swine carcass