Shared Flashcard Set

Details

23: Boning and Cutting
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15
Veterinary Medicine
Graduate
11/06/2015

Additional Veterinary Medicine Flashcards

 


 

Cards

Term
Reasons for differentiating Age and Sex of carcases
Definition

- ID and traceability

- TSE reuirements

- market value

- meat quality 

Term
Ageing a carcase
Definition

- hard to be precise by carcase inspection alone

- dentition useful in cattle and sheep

- presence of cartilate indicates a younger animal:

- progressively ossifies

- vertebrae

- between joints of sternum

- intercostal bones

- Bone marrow turns from red to yellow

Term
Meat colors and Animal Age
Definition

- marbling is usually more prominent in younger animals

- in older animals marbling is replaced by connective tissue 

Term

Sexing a carcase

Female: 

Definition

- triangular carcass

- gracilis muscle been shaped

- wider pelvic cavity ( cow) 

- udder fat; can see evidence of fat if removed and conformation

- remains of broad ligament uterus 

Term

Sexing a carcass

Male: 

Definition

- massive carcass and crest (bull), muscular

- gracillis muscle triangular

- narrow pelvic cavity

- ventral fat conformation

- Root of penis and bulbocavernous muscle present 

Term
Carcass classification- Muscle conformation
Definition

amount of muscle on carcass: EUROP ( excellent to poor) 

amount of fat cover: 1-5 ( low to high)( 4 high- in UK)

Pig carcass clasification: SEUROP- lean meat percentage  

Term
Traceability of meat
Definition

ability to trace and track food and food producing animals, though all stages of production, processing and distribution

- Holding information about suppliers and consumers means: in the event of food safety emergency, food can be traced backwards

- can withdraw food quickly 

Term
Legal requirements for traceability
Definition

FBO must ID suppliers and customers

keep records of products

NB: food producing animals are subject to traceability requirements but final consumers do not have to be identified 

Term
Carcass cutting and packing
Definition

Carcasses are broken down to produce primal joints, retail cuts or boneless meat

- meat then stored

- usually butchered 1-2 days after slaughter

 

Term
Mince
Definition

boned meat minced into fragments

<1 % salt 

Term
meat preparations
Definition

meat, includig fragmented meat with foodstuffs, seasonings or additives added but insufficiently processed to modify internal muscle fibre structure, 

 - made from trimmings and meat left on bones after butchery. 

 

Term
effects of processing on microorganisms
Definition

- grinding increases the temp of the meat

- grinding increases the total surface of exposed meat susceptible to contamination

- grinder can be source of contamination if not cleaned/maintained properly

- possible introduction of microbiological, chemical and physical cotamination

Term
Control measures for Mince meat and preparations
Definition

intial level: slaughter and processing hygeine, selection of raw materials, intitial temp of the meat to be comminuted

REduction: no reduction of pathogens occurs

Increase: time and temperature control during comminution and during storage

Ultimate measure: effective cooking before consumption

Term
Mince meat temp
Definition

temperature requirements: 

immediatly after production meat must be wrapped or packed and chilled to 2C or -18C ( frozen) 

Origin of meat: skeleteal  muscle including adherent fatty trimmings, no scraps, MSM bone fragments or skinhead meat ( except maseter), linea alba, diapgragm, carpal and tarsal meat, bone scraping 

SLaughter to mincing: 

poultry: 3 days after slaughter

other animals: 6 days after slaughter

Boned vacum packed beef/veal: 15 days

 

Do not refreeze mince after thawing 

Term

Mechanically separated Meat 

 

Definition

- recover meat from bone

- MSM: removing meat from flesh-bearing bones after boning or from poultry carcass using mechanical means resulting in loss or modification of the muscle fibre structure

Types: High pressure: pressed through a machine-like sieve

Low pressure: meat is mechanically scraped from the carcass

Allowed meat: poultry and pork

CANNOT USE: 

feet, neck skin, head of poultry

other: bones of head, tail and legs from and including femur or humerus down. 

beef and sheep meat

 

AGE of MEAT: 

7 days colocated to S/H

5 days if not co/located

3 days if poultry 

 

Determination of MSM: 

- calcium content - not to exceed 0.1%=100mg

- histological parameters

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