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ASCI 211 > Intro (History) > Flashcards

Intro (History) Flashcards

(49 cards)

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1
Q

What is Meat Science?

A

The study of muscle characteristics as they turn into meat (tissue properties).

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2
Q

What are the Facets of Industry?

A

Animal production, Animal welfare, Market system, and Technology

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3
Q

Animal Production

A

Breeding, nutrition, and management

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4
Q

Animal Welfare

A

Transportation and slaughter

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5
Q

Market System

A

Production to packing plants

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6
Q

Technology

A

Maintaining quality while developing/ using new products
Affects convenience, price, quality, uniformity, nutritional value, and/or novelty

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7
Q

Market Signaling (Market System)

A

Communication between consumers and producers to determine what is produced

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8
Q

1200 years ago

A
  • gathering -> cultivating
  • growing over foraging
  • Neolithic Revolution
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9
Q

2000 BC

A

-Ancient Egyptian meat processing
- Organoleptic inspection (sniff + poke)

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10
Q

17th Century

A

Salt packing industry

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11
Q

1865

A

Chicago Union Stockyard
- highest meat producer during the Civil War
- meat packing
- refrigeration
- railroad expansion
- inspection

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12
Q

10,000 years ago

A

Domestication of animals
- husbandry (looking for/ selecting desired traits)
- Herbivores were the first to be domesticated

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13
Q

7th Century BC

A

slaughter laws/ procedures (Deuteronomy)

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14
Q

1862

A

USDA was founded by Abraham Lincoln
- inspection services and research

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15
Q

1890

A

products were inspected only by request and if they were being exported

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16
Q

Feb 1906

A

The Jungle by Upton Sinclair was published

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17
Q

1920-1950

A

Vertical Integration (Swift, Armour, John Morell, Cudahy

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18
Q

1957

A

Poultry Products Inspection Act

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19
Q

1895

A

Congress passed limited laws only for product being exported

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20
Q

June 1906

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A
  • Meat Inspection Act
  • Food + Drug Act
21
Q

1950 - 1990

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A

Rapid growth of industry due to highway and new ways of transporting products

22
Q

1958

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A

Humane Slaughter Act

23
Q

1959

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A

HACCP founded

24
Q

1978

Study These Flashcards
A

Foreign meat imports have to also meet the standards of the US market

25
1971
National Conference on Food Production - Three Principles of food safety created
26
1986
Processed Products Inspection Improvement Act
27
1993
Jack In The Box Outbreak
28
1996
- Regulated pathogen reduction + HACCP - Shift in inspection philosophy
29
Today
- Large harvest companies - Companies in all sectors of industry - Top Companies: Cargill Meat Solutions, Sysco, Tyson Foods, JBS USA
30
Muckraker
Pre WW1 journalists aiming to expose political and economic corruption
31
Segmentation
competition between companies causing businesses to move into less expensive rural areas
32
Jack in The Box Outbreak
-Hamburgers were contaminated with E.coli 0157:H7 - Fecal matter contaminated the meat - Infected 700 - Killed 4 - 100 with permanent kidney and brain damage - Led to HACCP implementation
33
HACCP
Hazard Analysis Critical Control Point
34
NASA's Food for Space
Collaboration between US Army and Pillsbury (HACCP)
35
Three Principles of food safety
1. Identification and assessment of potential hazards throughout growing, harvesting, and processing 2. Determine Critical Control Points (CCPs) so that hazards can be controlled 3. Create a monitoring system for all identified CCPs
36
CCPs
points in the process that are critical to safety and health
37
First HACCP application on meat
- Following Jack in The Box Outbreak - McDonalds and Colorado State University developed a plan for beef packers - CCPs addressed: skinning, eviscerating, final washing, chilling + fabricating, storing + distribution
38
USDA
- United States Department of Agriculture - In charge of meat product safety and handling - Funded by taxes
39
FSIS
- Food and Safety Inspection Services - Under the USDA - Regularly inspects meat products - Regulates more than 6,000 meat, poultry, and egg establishments - Inspectors are often DVMs
40
Industry Sectors
Harvest → Fabrication → Processing → Rendering
41
Harvest
- Start - Slaughter/ Kill
42
Fabrication
- Carcass → cuts - Cuts: Wholesales/ primals and retail
43
Processing
Adding value through processes like cooking, smoking, curing, and/or marinating
44
Rendering
- Animal by-products - 36 Billions lbs per year (9 B lbs are fat) - Supports research and development
45
Meat Inspection Act
- Required federal inspection at production plants - FSIS - Domestic market meats
46
Food and Drug Administration
- FDA - All other foods, drugs, cosmetics, and medical devices
47
Poultry Products Inspection Act
Poultry products shipped interstate are constantly inspected
48
Humane Slaughter Act
Anesthetization or stunning before slaughter (not poultry)
49
Processed Products Inspection Improvement Act
- Amended Meat Inspection Act - destroyed for "food purposes" → "human food purposes"

ASCI 211 (3 decks)

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