EXERCISE 3

Question 1

T/F meat of animals is mildly sterile

Answer 1

T

Question 2

possible sources of meat contaminants

Answer 2

slaughter, dressing, tranport, storage conditions, external body surfaces, environment

Question 3

Practices that lead to foodborne outbreaks:

Answer 3

1. inadequate refrigeration of meat
2. food is prepared too long
3. Inadequate cooking or heat processing
4. Infected persons in food preparation

Question 4

Pathogens that cause foodborne outbreaks

Answer 4

psychotropes

Question 5

give examples of psychotropes

Answer 5

Pseudomonas, Clostridium

Question 6

heat-stable bacteria

Answer 6

c. perfringens

Question 7

temperature danger zones

Answer 7

7-60 c

Question 8

Determinants of microbial load:

Answer 8

ORIGIN AND SANITATION PROCEDURE

Question 9

importance of examination of meat

Answer 9

assess freshness and quality
determine shelf-life

Question 10

Easiest method to assess acceptability and wholesomeness of meat

Answer 10

organoleptic exam

Question 11

Factors affecting the differences of meat of different animals

Answer 11

age, sex, breed, health conditions and feeding

Question 12

signs of spoilage

Answer 12

1. Slime formation
2. Discoloration
3. Off-flavors
4. Off-odors
5. Fat rancidity

Question 13

odor of cattle meat

Answer 13

milk-like

Question 14

different meat colors

Answer 14

red-brown, red-brown, dark red -brown, pale red, pale red, white-pink

Question 15

different fat color

Answer 15

light yellow, white to yellow, goldne yellow, white white, yellow

Question 16

May be done on suspect meat from antemortem inspection and endline products

Answer 16

Microbiological Examination

Question 17

Microbio exam of meat methods

Answer 17

1. Direct Microscopy
2. SPC
3. Qualitative Examination

Question 18

SPC limitation

Answer 18

Cannot differentiate pathogenic microorganism, preliminary count

Question 19

BAP

Answer 19

Enrichment and differential medium for fastidious bacteria

Question 20

what could be added to grow strep on BAP

Answer 20

crystal violet

Question 21

what could be added to grow anaerobes in BAP

Answer 21

kanamycin, neomycin

Question 22

why does BAP have 5% sheep blood

Answer 22

to visualize hemolysis

Question 23

Selective and differential medium for non-fastidious, G (-) bacilli

Answer 23

MCA

Question 24

components of MCA

Answer 24

utrient for non-lactose fermenting bacteria
Lactose monohydrate: source of nutrient for lactose fermenting bacteria
Bile salts and CV: inhibit G+ bacteria
NaCl: buffer
Neutral red: pH indicator
Acidic: pink to red
Agar: solidifying agent
Crystal violet
Distilled water

Question 25

source of nutrient for non-lactose fermenting bacteria

Answer 25

Peptone and Proteose

Question 26

source of nutrient for lactose fermenting bacteria

Answer 26

Lactose monohydrate

Question 27

component which inhibits G+ bacteria

Answer 27

Bile salts and CV

Question 28

pH indicator of MCA

Answer 28

NEUTRAL RED

Question 29

Normal pH of muscle tissue of live animal

Answer 29

7.0-7.2

Question 30

Effects of ultimate pH on Meat Quality

Answer 30

1. Meat Color Higher pH (alkaline) → darker meat Less appealing , mukha siyang matagal na 2. Meat Tenderness higher pH → more tender muscle Commonly seen in male animals 3. Meat Processing Higher pH → higher water holding capacity Muscle proteins are destroyed

Question 31

How do we achieve the ultimate pH?

Answer 31

Glycogen → lactic acid production → low pH muscle protein denaturation → cessation of ATP-driven Ca2+ pump in the sarcoplasmic reticulum → no ATP synthesis during post mortem → slight crossbridge attachment (due to remaining Ca) but no detachment → stiff muscles→ rigor (20-24 hours post-mortem, pH 5.7-6.0 [desirable])

Question 32

desirable pH after 20-24 hrs post mortem

Answer 32

5.7-6.0

Question 33

test used to Estimate bleeding time efficiency

Answer 33

Radan's test

Question 34

interpret radan's color results: clear blue: cloudy green: olive green: yellow: super green:

Answer 34

Clear, blue – Normal bleeding Cloudy, green – Incomplete bleeding Olive green – Unsatisfactory bleeding If yellow: not properly bled Super green: seen on cold slaughter

Question 35

time needed to render carcass from stunning to bleeding

Answer 35

15 sec

Question 36

Carotene Test

Answer 36

chemical test for differentiation of beef and carabeef

Question 37

Carotene test uses ____which releases carotene from the cells and ______ for extraction of carotene from the muscle cells

Answer 37

uses potassium hydroxide which releases carotene from the cells and petroleum ether for extraction of carotene from the muscle cells

Question 38

use of KOH and Petroleum ether in carotene's test

Answer 38

uses potassium hydroxide which releases carotene from the cells and petroleum ether for extraction of carotene from the muscle cells

Question 39

may be added to meat to form metmyoglobin.

Answer 39

nitrite

Question 40

when nitrite is heated it will form?

Answer 40

nitrosyl hemochrome. = PINK COLORATION OF MEAT