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Meat Inspection Flashcards

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1
Q

T/F both meat inspection and grading are mandatory

A

FALSE. inspection is, grading is not

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2
Q

Events that caused increased meat inspection

A

-failure of Europeans to recognize our meat inspection laws in the late 1800s
Roosevelt inspection of Chicago meat packers
-Upton Sinclair’s book The Jungle
-

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3
Q

what 4 big packers were part of the embalmed beef scandal

A

Armor
Swift
Cudahy
Wilson

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4
Q

what did the meat inspection act of 1906 do

A

-cease and desist on Big Four Packers

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5
Q

what do meat inspectors identify meat as

A

healthy
sound(clean)
wholesome(not adulterated)
properly labeled

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6
Q

lay inspectors

A

not heavily trained inspectors throughout plant

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7
Q

functions of meat inspection

A

-detection/destruction of diseases/contamination
-assurance of clean and sanitary handling
-minimization of microbial contamination
-prevent adulteration
-prevention of false labeling
-application of inspection stamp

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8
Q

when was the wholesome meat act passed

A

1967

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9
Q

what did the wholesome meat act do

A

required states to have meat inspection laws equal to that of the federal government

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10
Q

what was the original meat inspection act renamed to

A

federal meat inspection act

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11
Q

Talmadge-Aiken aggreement(TA)

A

plants are federally inspected but staffed by state employees

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12
Q

Cooperative Interstate shipment

A

essentially an updated TA, only adopted by 9 states so far

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13
Q

exceptions from meat inspection

A

-Curtis amendment
-farmers exemption

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14
Q

farmers exemption

A

when meat is used by farmer for his family or non paying guests

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15
Q

curtis amendment

A

custom slaughter procedures for farm animals for farmers and game animals for hunters

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16
Q

what are the categories of hazard in meat inspection

A

physical
biological
chemical

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17
Q

antemortem inspection

A

inspection for animals before slaughter, inspected in pens on premises, on the day of slaughter, in motion and at rest

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18
Q

ratings for antemortem inspection

A

-acceptable
-U.S. suspect
-U.S. condemned
-FSIS 5-04 notice

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19
Q

US suspect reasons

A

-seriously crippled
-reactors to TB test
-immature
-minor epithelioma(cancer eye)

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20
Q

US condemned antemortem reasons

A

-downers
-dead
-moribund
-comatose
-temp above 105
-obvious disease

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21
Q

FSIS 5-04 reasons

A

-non-ambulatory
-signs of central nervous system issues

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22
Q

number one reason for antemortem US condemned

A

deads

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23
Q

postmortem inspection

A

inspection after slaughter

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24
Q

ratings for postmortem inspection

A

-acceptable
-US retained
-US Condemned

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25
US retained
animal retained until contaminate is removed and carcass can be passed
26
example of US retained
animal has buckshot(s) that need to be removed
27
reasons for US condemned postmortem
-tuberculosis -hog cholera -pneumonia -abscesses -epithelioma -arthritis -contamination on kill floor
28
T/F if part of an animal is condemned the whole animal must be destroyed
FALSE> if only minor areas are effected they may be removed and the rest of the animal may be passed
29
Acceptable Quality Level(AQL)
Statistical sampling of a few animals to pass or fail a larger group
30
what instigated the zero tolerance policy
jack in the box E. coli outbreak of 1992
31
zero tolerance policy
zero tolerance for fecal matter, ingesta, or milk on carcass
32
number one reason for postmortem US condemned in steers
pneumonia
33
number one reason for postmortem US condemned in heifers
abscess/pyemia
34
number one reason for postmortem US condemned in cows
malignant lymphoma
35
number one reason for postmortem US condemned in barrows, gilts, and sows
abscess/pyemia
36
number one reason for postmortem US condemned in lambs and yearlings
pneumonia
37
number one reason for postmortem US condemned in mature sheep
caseous lymphoma
38
Final disposition ratings
-US inspected and passed -US inspected and condemned -US passed for cooking -US passed for refrigeration
39
what can passed for cooking be used for
pet food
40
number one reason processed meat is condemned
tainted, putrid, or sour
41
top country meat is imported from to US
canada
42
number one reason imported meat is rejected
contaminantion
43
what is rendering used for
inedible fats greases/oils
44
what is tanked meat
made into animal feed or fertilizer
45
what can be used to chemically denature meat
kerosene FD & C #3 green dye diesel carbolic acid
46
process for freezing condemned meat
held at -10 for 5 days then sold as animal feed
47
what must meat labels include
-name of product -ingredients -net weight -inspection legend -firm name/number
48
7 principles of HACCP
-conduct a hazard analysis -determine critical control points -establish critical limits -establish monitoring procedures -establish corrective actions -establish verification procedures -establish record keeping and documentation
49
SSOP
sanitation standard operating procedures: to reduce the likelihood of pathogen contamination
50
what angle should the knife be at for steeling
20 to 25 degrees
51
T/F every slaughter plant must regularly test for E. coli
TRUE
52
pathogen reduction performance standards
all plants producing raw ground product must ensure salmonella contamination is below national baseline
53
common name for dorsal spinous process
feather bone
54
common name for transverse process
finger bone
55
bones in hind limb
femur fibula(pig) tibia patella Os coxae ->pubis ->ischium ->illium
56
bones/cartilage in ribs
sternal ribs asternal ribs costal cartilage sternum xiphoid catilage
57
bones in forearm
scapula humerus ulna radius olecranon carpus metacarpus
58
carcass exterior muscles
-cutaneous trunci -cutaneous omobrachialis(shoulder rose) -pillar of diaphragm(hanging tender) -wing of diaphragm(outside skirt)
59
what does the Achilles tendon connect
triceps brachii to olecranon gastrocnemius to fibular tarsal bone
60
what ligament supports head movement and is referredtriceps to as the long ligament
ligamentum nuchae
61
splanchnic skeletal components
visceral skeleton(bones developed in viscera or soft organs
62

Meats (25 decks)

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