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ANEQ 470 > Managing Quality in Primary Processing > Flashcards

Managing Quality in Primary Processing Flashcards

1
Q

What is primary processing?

A

Taking a live animal and killing it.

Turning it into a product

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2
Q

What is quality?

A

The totality of characteristics of an entity or service that bear on its ability to satisfy stated and implied needs

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3
Q

ISO

A

International organization of standards

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4
Q

Implied Need

A

Doesn’t state it, but you expect it. Safe to consume.

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5
Q

What are stated needs?

A
  • Quality (USDA choice, natural, flavor, etc.)
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6
Q

Why are these needs important?

A
  • Things that happen to the animal prior to slaughter greatly affect the quality of the meat.
  • What happens shortly before slaughter will greatly affect the quality of the meat
  • What happens within the first 24 hours after slaughter can greatly affect the quality of meat
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7
Q

What are the types of metabolism?

3 types

A

Aerobic respiration (very efficient)
Anaerobic (fight or flight, adrenaline)
* Phosphagen system (short-term, no prolonged energy)
* Glycogen-lactic acid system

In primary processing you primarily deal with Aerobic and glycogen-lactic acid system (anaerobic)

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8
Q

What are the byproducts of aerobic respiration?

A
  • CO2
  • H2O
  • ATP
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9
Q

What causes stress to livestock?

A
  • Transportation
  • Temperature
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10
Q

In a reaction we need

A

substrate, catalyst, environment

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11
Q

How do you get oxygen to muscles?

A

Blood

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12
Q

Why do we care about glycogen?

A

glycogen reserve is a gas tank that depletes with stress

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13
Q

AQ?

What are the steps of the harvesting process for beef?

A
  1. Ante Mortem Inspection
  2. Immobilization
  3. Stunning
  4. Exanguination
  5. Hoof removal
  6. Hide removal
  7. Head removal
  8. Pre-Evis washing/OA
  9. Evisceration
  10. Splitting
  11. Final trimming
  12. Inspection
  13. Washing/TP/OA
  14. Chilling
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14
Q

What is different in the harvesting process for lamb and pork when compared to beef?

A

Lamb: No splitting step
Pork: There is a singing step

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15
Q

What are the steps of the harvesting process for poultry?

How is it different from pork, lamb, & beef?

A
  1. Ante Mortem Inspection
  2. Shackling
  3. Stunning
  4. Exsanguination
  5. Scalding
  6. Picking/plucking
  7. Singing/polishing
  8. Head removal
  9. Evisceration
  10. Final trimming
  11. Inspection
  12. Chilling

There is no immobilization step for poultry

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16
Q

Different kinds of stunning

A

Captive bolt, electrical charge, gran mal seizure (will recover), gas CO2 (pigs and poultry)

17
Q

When does death occur?

A

Exsanguination (bled out), post-mortem metabolism begins. Nothing can take away or provide any more energy or remove any byproducts from the muscle.

18
Q

Air-injection pneumatic stunning

A

If you eat the spinal cord and brain from a cow with BSE, you will get it. The penetrating would be so impactful on the brain that the nervous system would enter the circulatory system

19
Q

Sticking (lambs and goats from the neck)

A

Removal and collection of blood

20
Q

Beef and pigs

A

sever the ascending branch of the aorta and vena cava

21
Q

Lambs

A

sever the jugluar vein and carotid artery

22
Q

What is the inital and final pH of a normal animal postmortem?

A

Initial: 7.0 - 7.4
Final pH: 5.4 - 5.6

Yes, we want lactic acid

23
Q

If blood stays in meat, what does this cause?

A

Food safety, blood splash (swelling of the Petechiae) long stun intervals mainly affect pork and poultry which are monogastric. The main cause is high parasympathetic systems.

24
Q

How do dark cutters occur?

A

No glycogen in the muscle to pump out lactic acid

No gas in the tank

Prolonged stress up to 3 days prior to slaughter

25
Q

DFD

A

no glycogen to make lactic acid, nothing to bring ph down, gas tank empty

26
Q

DFD is affected by what?

A

lactic acid ( prolonged stress for DFD) will stay in the meat for longer than expected.

27
Q

PSE

A

high levels of lactic acid during slaughter. low pH and high temp denature protein.

28
Q

Cold shortening

A

carcass too cold too fast, it will shiver (involuntary) and have no energy to relax. chewing through sarcoplasmic protein which causes rubbery meat.

29
Q

Snap chill (pork)

A

blast freezer, already contracted, stops cold shortening

30
Q

Why does pork not cold shorten when snap chilled?

A

The muscle gets cold faster than the muscle can react (shiver), and then the carcass is then thawed which helps release the muscle

31
Q

Is pre-rigor muscle tender?

A

Yes, it is as tender as post rigor muscle
Just lacks the color of post rigor muscle

32
Q

T/F: High pH = High water holding capacity

A

True

33
Q

What can be done to prevent cold shortening?

A

Pre-rigor electrical stimulation depletes ATP supplies before muscle goes into rigor

  • Breaks down the protein, gives a cherry red color and improves tenderness
  • Not used past stunning in pork and poultry
34
Q

What causes DFD pork and dark cutting beef?

A

Psychological stress (fear/excitement)
* Fright = flight or flight (epinephrine induces glycogen loss) Physical stress
* Mixing, handling, long-distance transit
* Illness or injury
Environmental stress
* Weather extremes
* Long-term restriction of dietary energy

ANEQ 470 (18 decks)

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