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VMS 2008 > Animals as food part 2 > Flashcards

Animals as food part 2 Flashcards

1
Q

When was carcase classification initiated?

A

1967

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2
Q

What information is recorded in carcase classification?

A
  • weight
  • Conformation class
  • Fat class
  • Sex/ Category
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3
Q

What are the confirmation classes?

A
  • Excellent
  • Very Good
  • Good
  • Fair
  • Poor
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4
Q

How many thoracic vertebrae and sternum do cattle and horses have respectively?

A

Bovine- 13 thoracic vertebrae
7 sternum bones and more straight

Equine- 18 thoracic vertebrae
6 sternum bones

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5
Q

What is the definition of meat traceability?

A

ability to trace and follow a food, food producing animal through all stages of production

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6
Q

What are the legal requirements for traceability?

A
  • Food Business operator must identify suppliers and customers
  • Must keep record of name, adress, product description, date of receipt/delivery
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7
Q

What does meat chain traceability include requrements for?

A
  • Animal ID information
  • Movement documents
  • Food chain information
  • supplier documents
  • veterinary certificates
  • health and the ID marking of a product
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8
Q

What two things effect carcase quality?

A
  • Age
  • Marbling
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9
Q

What meat makes up the muscular system?

A

Skeletal muscle, connective tissue, intermuscular fat

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10
Q

What percentage of an animals live weight is meat?

A

25-45%

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11
Q

What 5 things make up the structure of the muscle?

A

» Muscle cells or fibres: spindle-shaped multinucleated
» Membrane: sarcolemma
» Endomysium: join groups of muscle cells
» Perimysium form bundles sheathed in connective tissue
» Epimysium: connective tissue covering the complete muscle

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12
Q

How does muscle contraction occur?

A

Sliding of actin and myosin filaments
Ca2+ triggers contraction
Constant stream of ATP
* Energy source for contraction through the action of CA- ATPase
* Hydrolysis is then also required for calcium transport back into the sarcoplasmic reticulum

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13
Q

How does muscle relaxation work?

A
  • After muscle contraction is no longer required, the sarcoplasmic reticulum sequesters all the Ca2+ ions
  • There is then a change in configuration of troponin and tropomyosin
  • myosin heads cannot reach the thin filaments and contraction stops
  • sustained muscle contraction or tetanus is the result of fusion of individual muscle twitches
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14
Q

What happens post-mortem when there is no breathing or blood circulation?

A

No blood supply, no oxidation/ reduction process
* Not ATP is produced this causes anaerobiosis and production of lactic acid
* no ATP then leads to rigor mortis which influences the temperature
* pH reduction leads to protein degredation, activation of autolytic enzymes and an increased water-holding capacity

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15
Q

What does protein-degredation lead to?

A

Tendering, and therefore myoglobin degredation, which goes on to effect meat colour

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16
Q

How does rigor mortis set in?

A

When respiration stops after death, there is a build up of lactic acid due to anaerobic respiration -> decrease in pH
ATP generation halts and without ATP the myosin then stays locked onto actin (rigor mortis develops)
it gradually disappears after 24 hours

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17
Q

What does muscle look like after rigor-mortis?

A

lower pH
* light surface
* exudation of fluid
* not sticky when minced
* low electrical resistance
* penetration of salts and sugars is high

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18
Q

What factors can effect rigor-mortis?

A
  • Physical stress,/ fatigue and rest before slaughter
  • animal health
  • exercise training/ genetics

post-mortem (external temperature, carcase suspension, previous electrical stimulation, hot boning)

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19
Q

What causes DFD meat (dark, firm,dry)

A
  • any animal that is stressed or exhausted
  • any animal with low glycogen reserves
  • very limited glycolysis
  • advanced spoilage
  • it is fit for food but only low quality
    *
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20
Q

What animal typically gets DFD meat?

A

cattle

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21
Q

What species are mainly effected by PSE meat?

A

pigs

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22
Q

What factors contribute to PSE meat?

A
  • rapid fall in muscle pH after death
  • change in muscle protein- causes it to become flesh watery with excessive drip
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23
Q

How may you prevent DFD or PSE?

A

avoid stress-
* handle animals gently
* adequate loading ramps
* avoid mixing animals
* lairage pen design and races to allow for easy and efficient movement
* water should be provided at all times

24
Q

What are carcasses broken down to produce?

A
  • Primal joints, retail cuts or boneless meats
25
Q

What determines the microbial flora of the carcasse?

A

The microbial flora is determined by the previous history of the carcasse and the hygeinic conditions of the processing

26
Q

What does handling of the meat do to microbes?

A

It increases microbial load

27
Q

What does vacuum packing do?

A

It extends the shelf-life of food by decreasing the oxygen
* inhibits growth of aerobic gram negative bacteria

28
Q

What are the risks of vacuum packaged meat?

A
  • not enough vacuum tight
  • bone splinters or other foreign bodies
  • seal is not applied properly
  • inappropriate plastic bags
29
Q

What are the control measures of vacuum packaged meat?

A
  • initial bacterial levels must be low
  • must be hygeinic storage
  • packs must be transported in rigid plastics
    *
30
Q

What is the function of modified atmosphere packaging?

A
  • Extends the food shelf life
  • replaces the air with a gas mixture- gives bright red colour (oxyhaemoglobin)
  • typically high O2 and high CO2
31
Q

What is the definition of ‘mince’ meat

A

Boned meat minced into fragments

32
Q

What is mince made from?

A

Made from trimmings and meat left on bones after butchery
contains additivies
* fat
* dried milk
* salt/ spices
* cereal products

chilled or frozen after production

33
Q

What are the effects of processing on microorganisms?

A
  • there is a large bacterial load
  • usually distributed throughout the mince
  • grinding increases meat temperature
  • shorter shelf-life
34
Q

What parts are you not allowed to use for mince meat?

A
  • scraps
  • diaphragm
  • linea alba
  • bone scrapings
35
Q

What is MSM?

A

Mechanically separated meat- product obtained bt removing meat from flesh-bearing bones after boning or from polutry carcasses using mechanical means resulting in the loss or modification of the muscle fibre structures

36
Q

What is high pressure MSM?

A

The carcasse or meat parts are pressed through a machine-like sieve

37
Q

What is low pressure MSM

A

The meat is mechanically scraped from the carcasse

38
Q

What meats are allowed to be MSM?

A

poultry and pork

cant use, head, neck, feet, tail, legs

39
Q

How can you determine MSM?

A
  • Calcium content cannot exceed 0.1%
  • Can use histological parameters e.g microscopic detection of muscle, connective and adipose tissue
40
Q

What temperature is MSM stored at if not to be used immediately?

A

2 or 18C

41
Q

What is the definition of poultry meat?

A

Poultry meat is the muscle tissue, attached skin, connective tissue, and edible organs of avian species that are commonly used for food

42
Q

What is the water and fat content in broiler chickens?

A

71% water in broiler chickens
3% fat

43
Q

What does the AMI of poultry include?

A

Accurate AMI should include listening to the birds and observation of a random sample checking
posture, wattle colour and cleanliness, and
* Consider the information available on the documentation: Food Chain Information (FCI)

44
Q

What must you do when unloading poultry

relates to welfare

A

Crates containing birds must be unloaded from vehicles with care in a calm unhurried manner.
» The crates should be maintained in the upright position so that the birds are not in an unsettled
or excitable state when they are subsequently handled before slaughter.
» Crates are stacked far enough apart to permit adequate airflow between stacks

45
Q

What effects poultry welfare?

A
  • Cleanliness
  • Heat/ Cold stress
  • ventilation, layout of the crates, over-crowding
  • trapped birds or injuries
  • light and noise levels
46
Q

What actions can you do to reduce heat stress in poultry?

A
  • Reduce the stocking density of birds in the crates
  • install extraction fans which extract humid air and excessive heat
  • reduce moisture sources in the lairage
47
Q

What are the key points for shackling?

A
  • Must have enough time to become settled in the shackling position
  • They should be individually shackled and hung on by both legs
  • Breast comforters are good shackle design
  • Birds must not be shackled for any longer than 3 minutes in turkeys or 2 minutes in the case of any other bird
  • must be low lighting levels
48
Q

How does the poultry automatic neck cutter work?

A

Blade must be at correct height to severe the carotid arteries

49
Q

What are some of the faults of the automatic neck cutter?

A
  • Mechanical failure
  • at least one of the carotid arteries is not severed
  • uneven flock size
  • insufficient bleeding time
50
Q

How does the scalding and plucking work?

A
  • Use a spray or water tank
  • water temperature at 51-53 degrees C for 3 minutes
  • may potentially have contaminated water
51
Q

What can be a major source of contamination for the de-feathering machine?

A

Worn or cracked fingers

52
Q

What happens during the poultry evisceration?

A
  • Removal of the heart, liver, gizzard, GI tract…
  • can be manual or automatic
  • possible contamination with gut spill
53
Q

What following checks do the polutry undergo along with the post-mortem inspection?

done by an OV

A
  • Daily inspection of the viscera and body cavities of a representative sample of birds, the
    minimum number to check is 300 birds or 20% of the flock whichever is the lowest.
  • A detailed inspection of a random sample, from each batch of birds having the same origin,
    of parts of birds or entire birds declared unfit for human consumption following post-mortem
    inspection
54
Q

What are the four potential outcomes for a post-mortem inspection?

A
  1. Pass meat as fit for human consumption:
    * Identification mark applied.
    » 2. Partially unfit for human consumption:
    * Part of carcase / offal disposed off,
    * Rest ID marked.
    » 3. Totally unfit for human consumption:
    * ID mark must not be applied,
    * All body parts must be disposed of.
    » 4. Detain meat for further examination:
    * Under control of OV,
    * Keep correlation essential,
    * Off-line detention facilities
55
Q

what does activation of autolytic enzymes do?

A

Increases the water holding capacity

VMS 2008 (25 decks)

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