animal tissue suitable for human consumption

fresh or processed

chicken, turkey, duck, etc.

white meat

locomotion

support(back muscles)

more tough

more taste b/c more myoglobin

water 65-75%

protein 15-20%

fat 2-12%

mineral(ash) 1%

CHOs <1%

protein and fat provide energy

determines caloric value of meat

provides the flavor for meat

cut of meat

degree of finish(mgmt- diet, time on feed, genetics, etc.)

*fat content has decreased in recent years due to consumer wants/needs*

meat rich in B-vitamins

vitamin B₁₂ only found in animal products

essential for protection of nerve cells/formation of blood cells in bone marrow

important for O₂ transport thru body

3-5x more absorbant than non-heme Fe from vegetative foods

enhances absorption of non-heme Fe

avg. body usage=2000 mg/day

avg. chol. consumption=600 mg/day

body manufactures 1400 mg/day to meet needs

They both have ~76 mg/3 oz cooked meat

*pork has ~79 mg/3 oz cooked meat*

=3 oz/day(uncooked)

supplies ~25 g of protein(1/2 of RDA)

2-3 servings of meat products daily

2-3 servings of dairy products daily

beef→poultry

people think poultry has less fat and less cholesterol than red meat

uniformity of poultry(portion size, taste, tenderness)

convenience(ease and speed of prep)

1958- 1st version- protect livestock during slaughter

1978- 2nd version- enforced by FSIS

insensible to pain prior to slaughter

violations and exclusions

1. effective stunning

2. bleed rail insensibility

3. slipping/falling

4. vocalization

5. electric prod use

6. willful acts of abuse

7. access to water

*customers require yearly audits(silliker, PACCO)*

one shot to render the animal insensible

+security knocks

Mechanical

Electrical

Chemical(mainly used in pork industry)

excellent: 99-100%

acceptable: 95-98%

not acceptable: 90-94%

serious problem: <90%

*buyers only accept excellent and acceptable*

excellent: 1 of 1000

acceptable: 1 of 500

*0 in 100 head audit*

(slipping; falling)

excellent: 0%

acceptable: <3%; <1%

not acceptable: >3%; >1%

serious problem: >15%; >5%

excellent: ≤1%

acceptable: ≤3%

not acceptable: 3-10%

serious problem: >10%

eliminate or keep to a minimum

can cause meat quality problems

use as last resort

rarely used w/ sheep unless large sheep won't enter box

excellent: <5%

acceptable: 5-25%

not acceptable: 26-49%

serious problem: >50%

excellent: <10%

acceptable: 10-25%

not acceptable: 26-79%

serious problem: >80%

fresh supply of water available at all times

must be fed if lairage time >24 hrs

improper pH drop postmortem due to lactic acid build up

less value

dark cuts spoil faster

cattle: 35.7mil

hogs: 100.3mil

sheep: 3.3mil

poultry: 9.0bil

1. receiving/antemortem inspection(pass, suspect, condemn)

2. stunning

3. bleeding

4. udder/pizzle removal

5. skin/head removal

6. remove fore/hind shanks(cattle)

7. hide removal(hide puller)

8. rod weasand

9. bunging

10. split sternum

11. evisceration(remove organs)

12. split carcass

13. tail removal(cattle)

14. postmortem inspection

15. trim, wash, chill

*can take ~20min w/ good machinery*

animal harvested

products: carcass, edible offal(heart, liver, kidney), non-edible offal(hide, blood)

animal

overhead(building, equipment, utilities, etc.)

labor, etc.

↑volume, ↓margin

(w/ packer)

reduce carcass to subprimals(boxed beef)

raw material

ingredients

labor

overhead

packaging

advertising, etc.

Pathways of products:

combo bins: 2000lb box full of meat

boxed beef: shrink wrapped in box

MAP packaging: inject w/ gas for longer shelf life

20% markup on sales

$1.00=$1.25

or a product... $3.26/0.8=$4.08

storage

handling

transportation, etc.

present product to consumer

Publix, Winn-Dixie, Albertsons, etc.

30% markup on sales

$1.25=$1.75

or a product... $4.08/0.7=$5.83

product loss

advertising

SPOILAGE

equipment

packaging

handling

labor

transportation, etc.

producer: 30%

processing: 31%

wholesaler: 10%

retailer: 23%

transportation: 6%

1906: The Jungle by Upton Sinclair desribed bad conditions in meat packing plant→pres. freaked out

"assuring that meat and meat food products distributed to them are wholesome, not adulterated, and properly marketed, labeled, and packaged"

1976

"equal to" law

covers processors

municipal: local/county

state: can only sell meat in that state

federal: in all of U.S.

*coordinated by the FSIS branch of the USDA*

inspector in charge

veterinarian

inspection plant personnel

laypersons

detection/destruction of diseased/contaminated meat

assurance of clean/sanitary handling/prep

minimization of microbial contamination of meat

prevention of adulteration/addition of harmful chem/drug residue

prevention of false labeling(can't label w/o inspector)

application of inspection insignia

facilities

process

buildings

cleaning/sanitation

pest control

equipment

mainly done by vet

live animals: condition/handling practices

lymph nodes of head, lungs, liver

tongue, heart, spleen, kidney

carcass

employees

stamp the carcass

stamp must say U.S. inspected/passed and plant #

get blue tag

do further carcass testing

inedible

get destroyed

Hazard Analysis of Critical Control Points

systematic approach to the ID, eval., and control of food safety hazards

started in 1960s by Pilsbury for NASA

foundation of any plant's food safety system

made mandatory in 1998

conduct a hazard analysis

list steps in the process where hazard occurs

describe  preventative measures

assess the severity of the hazard and its frequency

ID critical control points

CCPS are located at any step at which control can be applied and is essential to eliminate/reduce a food safety hazard

specify critical limits

used to distinguish between safe/unsafe

ex: time, temp, observation, moisture level, pH, chlorine level, salt concentration, viscosity, microbes

establish monitoring procedures

planned

needs to be "real time" and accurate

establish corrective action

to correct/eliminate cause

provide a record of deviations/corrective action

ID the product affected and its fate

establish verification procedure

to verify that the HACCP plan is valid

to verify that the HACCP system works

organism resides in fecal, dirt, gut, etc.

called the hamburger disease b/c on surface of meat but all over hamburger since grinded up

origin: GI tract

susceptible groups: immunocompromised, young, old, pregnant, HIV, etc.

symptoms: bloody diarrhea, cramps, HUS

length of illness: usually 2-3 weeks to develop

pre-evisceration cabinet wash

like hide wash

lactic(main), acetic, peracetic acid

penetrates cell wall→change pH→kill bacteria

hot water carcass was/hot water pasteurization system

get off bone dust, etc.

trained employees- very important- skinning line, rotating/sterilizing, washing frequently, cross contamination awareness

traffic patterns

air flow- people think e. coli travels thru air

zero tolerance audits: CCPs

verifEYE- emerge- detects all plant derived materials

carcass mapping/OPEX

generic e. coli testing/carcass monitoring- mandatory per 300 head

trim testing- combo bins- trim off contaminants

carcasses subjected to lactic acid(2.5%) immediately prior to fabrication

carcass surface bacteria counts were determined via the 3-site sponging method(FSIS) immediately before and after treatment

continuous lactic acid(2.5%) application to fabrication belts

suprimals(top sirloin butts), beef trimmings, and belt surfaces sampled to determine microbe quality

trim/subprimal intervention cabinets- peroxyacetic acid

in bag technologies- antibacterial in vacuum sealed bags

vaccinations- bioniche, epitopix

barriers- # of doses, lack of data

studies indicate that over 90% of animals less likely to be colonized after 3 injections

approved in Canada but not U.S.

new SRP technology for vaccines

conditional approved in U.S.