Terrestrial Animals 2

Question 1

Safe Food for Canadians regulations for meat

Meats include

Licenses given include

Answer 1

Requires ante-mortem inspection, must be dressed or partially dressed and post-mortem examination

Meats are: bovine, cervid (deer), ovine (sheep), caprine (goat), equine, ostrich/emu/rheas, swine, poultry/fowl/duck, and rabbit

Licenses include: animal slaughtering, carcass inspection, food animal trade, grading

Question 2

Policies on hormones and anti-biotics

Answer 2

Hormones: only growth hormone authorized for beef cattle
- helps produce leaner meat more rapidly

Anti-biotics: under veterinary supervision to treat, manage or prevent infectious disease
- withdrawal period before slaughter required

Question 3

Dressed vs. partially dressed

Purpose of ante-mortem examination

Answer 3

Dressed: Skin, head, developed mammary glands, and feet have been removal, and eviscerated and split

Partial: Head and legs often still on

Ante-mortem:
1) ensure animal is free of injury, disease or contaminant
ex. avian flu or mad cow disease (Creutzfeldt-Jacob disease)
ex. arsenic, lead, fluoride
2) animal doesn’t pose a threat to person handling it
ex. ringworm
3) animals have been treated or suspected to have been treated with antibiotics
ex. maximum residue limits

Question 4

Definition of poultry

Answer 4

Any bird kept for meat or eggs

Geese, Game birds, Turkey, Guinea fowls, Chicken, Ducks, Pigeons, Emu/ostrich

Question 5

Cuts of meat

Answer 5

Top row along back from head to tail:
Chuck, rib, shortloin (filet mignon), sirloin (tenderloin and top sirloin), round

Bottom row along belly from breast to legs:
Brisket, shank (legs), plate, flank, shank (legs)

Question 6

Types of connective tissue in meat

Answer 6

Collagen: most abundant, pearly white and tough and fibrous
- more collagen with age
- more in locomotive muscle tissue

Elastin: yellow and rubbery, small amounts in meat (more in neck and shoulder cuts)
- must be removed, does not soften with heat

Question 7

Myoglobin in meat

Browning of raw meat

Nitrate usage

Answer 7

Gives more of the color of meat than hemoglobin

↑ exercise, ↑ age, and different species type increase myoglobin levels

Myoglobin is purple-red
Meat browns due to oxidization of oxy-Mb (bright red) to Met-Mb (brown)

NO2 used to prevent browning of meat, NO binds to binds myoglobin and keeps it red

Question 8

Nutrition for poultry

Answer 8

Protein - muscles

Thiamin - metabolism of carbohydrates and proteins

Riboflavin - energy production

Pyridoxine - many reactions (PLP)

Folate - RBC production, DNA synthesis

B12 - RBC production, DNA synthesis, nervous system function

Iron - RBC production

Zinc - immune system and taste/smell

Copper - RBC production, iron transport

Question 9

Grading for poultry - what grade do we buy in grocery store?

Purchasing amounts for chicken, duck and goose

Answer 9

Canada A is what we buy
Canada C is for industrial processing

Chicken: 250g per person
Duck: 500g per person
Goose: 750g per person

Question 10

Tenderness can be increased by

Answer 10

Enzymes, salt, acids, mechanical methods (grinding, cubing, needling, pounding), electrical stimulation

Question 11

Meat processing methods

Answer 11

Curing: salt, NO2, NO3

Smoking: for color, aroma and flavor

Canning: involves pasteurization

Drying: jerky

Question 12

Dry heat cooking of meat techniques

Answer 12

The tougher the meat, the larger the piece you should cook it in

For tender cuts: roasting, broiling/grilling, pan-broiling, frying

For less tender cuts: braising, simmering/stewing, steaming
- braising = large piece of meat, liquid covers 1/2, sauce is strained
- stew = small pieces of meat, liquid completely cover meat, not strained

Older poultry use moist heat method, younger use dry heat

Question 13

Food safety internal temp for beef

Answer 13

Beef: 71° C (160°F) for 15 seconds thickest part
- E coli concerns

Lamb = same as beef

Pork = 77°C

Chicken = 74° C (165°F) for pieces, 82° C (180° F) for whole bird
- cook white meat shorter than dark

Question 14

Poultry safety

Microbiological concerns

Answer 14

Safest to thaw in fridge, cold water or microwave

Keep container on bottom shelf while thawing

Stuffing inside should reach 74°C/165°F as well

Concerns: campylobacter, salmonella, clostridium perfringens bacteria

Question 15

Storage of meat and poultry in fridge/freezer

Answer 15

Meat:
0-4°C fridge: 2-4 days uncooked, 4-5 days cooked
-18°C freezer: 6-12 months, ground beef 3 months

Poultry:
0-4°C fridge: uncooked 2-3 days, cooked 3-4 days
-18° C freezer: uncooked 12 months, 4-6 months cooked