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Role of Federal Agencies


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Fair trade and accurate Reporting
is what the USDA- Live stock market news has
Accurate Weights & Measures and Appropriate bonding & trade.
is what USDA Packers & Stockyards pay for
FSIS stands for
Food safety and inspection service
is responsible for federal meat inspection
Meat inspection
eliminates meat considered to be unsound, unhealhtful, unwholesome, or unfit for human consumption
ensures that meat & poultry products for interstate commerce are Safe, Wholesome, & accurately labeled
The Federal meat inspection
protects the consumer, give official assurance to wholesomeness and proper label, and detect and locate communicable diseases (70+)
Basic functions of the federal meat inspection
1. detection and destruction of diseased meat 2. Assurance of clean and sanitary handling and preparation 3. Prevention of adulteration 4. Prevention of false labeling 5. Application of the inspection stamp.
Areas of responsibility of federal meat inspection
1. facilities construction & operational sanitation 2 antemortem(before death) inspection 3. Postmortem(after death) inspection 4. product inspection 5. Laboratory determinations and assays 6. control and registration of condemned products 7. marking, labeling, & inspection insignia 8. Religious inspection and certification
Derived from Hebrew word meaning "Properly prepared" Meets requirements of Mosiaic and Talmudic laws Bleeding examination and removal of certain organs performed by the "shoshet"
Quranic word meaning "permitted" or "lawful" meets requirements of Islamic food laws Performed by a muslim, the name of allah must be pronounced at the time of slaughter and cutting the throat must be done in a quick manner to insure rapid, complete bleeding and death of the animal.
application of seven principles to all operation in slaughter and processing, with the objectives of making products as safe as possible, and documenting that product was processed in as safe a manner as possible.
HACCP Principles
Conduct a hazard analysis identify critical control points establish critical limits monitor critical control points establish corrective action establish effective record keeping verify the system.
Federal inspection
permits meat plants to ship meat and meat products in interstate commerce (across state lines)
State inspection
can only ship within their own state borders. Inspection is under review by the federal system is funded by federal government assistance and state budge support
June 39, 1906
Passage of the meat inspection act
Wolesome Meat Act of 1967
makes all state inspection systems at least equal to the federal inspection system "Equal to Law"
Curtis Amendment
allows processing of wild game in processing plant, but require proper sanitation "not for sale"
Famer's/custom exemption
Farmer can slaughter on farm or in processing plant as long as meat is used for personal use ONLY "not for sale"
Food label
ingredients list nutritional label net weight expiration date name of product manufacturer's name and address inspection stamp safe handling instructions
USDA agricultural marketing service
application of quality and yield grades acceptance of certification of fabricated products-meat grading branch-national technical supervisor-main station supervisors-meat grading supervisors-field graders(actually do the work
Meat inspection
is NOT synonymous with meat grading
all meat that is sold
must by law be inspected but meat grading is optional.
Meat inspection
is funded through tax dollars
meat grading
is purchased by meat packers and processors
must pass inspection BEFORE it can be graded
Beef Program Specifications
Bred specification Quality Grade Specification Yield Grade Specification Other requirements Corn-fed Born/raised in certain area
Carcass grades
group carcasses of similar market desirability based on relative palatablity and/or cutability
Slaughter animal grades
group livestock of similar market desirability based on predictions of the kind of carcass they will produce
Purpose of grading
in 1920 the use of common terminology had to be developed to facilitate MARKET CONDITIONS REPORTING and to allow TRANSACTIONS to be made on a sight unseen basis SORT carcass within sex class based on relative value
livestock are...
acceptability for a specific purpose
once hte purpose is defined
specific traits in carcasses can be used to identify and stratify carcasses into homogenous groupings
Palatability and cutability
the two types of grades. 1 preducts tenderness, juiciness, flavor the other predicts proportion of carcass as wholesale cuts
increases flavor but tenderness decreases
age of carcass
color of lean, texture of lean, shape, color and ossification of bone
as fatness increases flavor increases and tenderness increases
marbling or marbling indicators feathering, flank steaking.

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