3.3.6 Chilling
The growth of microbiological organisms is highly affected by temperature. The microorganisms that may be present on meat products are mesophilic pathogens that grow at temperatures between 7 and 37°C (AFFCO, 2003). This growth range is referred to as the mesophile window, or the range where enteric pathogens are able to proliferate readily (AFFCO, 2003). Meat processing plants are therefore able to adequately control bacterial growth during the production process by regulating the product temperature. MPI imposes regulations for carcass and product cooling where all meat processors follow standard time/temperature regimes and/or meat Process Hygiene Index (NZFSA, 2004). The standard time/temperature regimes were derived from good manufacturing practice, which have been shown to produce microbiologically safe products. At AFFCO Horotiu, a preservation programme is in place where cooling of carcasses and product immediately after slaughter has been reduced to 7°C in order to meet compliance with industry standards.
After the immediate post-slaughter period, carcasses are refrigerated if they are not undergoing hot boning. Carcasses may be transferred to chillers or held in the same room as that used for assembly. The critical factor is the application of refrigeration to achieve the cooling performance standard described in this section (NZFSA, 2004). Unless otherwise approved, the air temperature shall be no warmer than 10°C, and chillers shall reduce the deep meat temperature to 7°C within 24 hours of the carcass leaving the slaughter floor or 10 °C within 24 hours of the carcass leaving the slaughter floor when all the carcasses are going to be frozen in carcass form (NZFSA, 2004). After being reduced...
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Te Kuiti Meat Processors LTD. (2012). Ovine risk management plan.
Terlouw, E.M.C., Arnould, C., Auperin, B., Berri, C., Le Bihan-Duval, E., Deiss, V., Lefervre, F., Lensink, B.J., & Mounier, L. (2008). Pre-slaughter conditions, animal stress and welfare: current status and possible future research. Animal, 2(10), 1501-1517.
Universal Beef Packers LTD. (2013). Hazard analysis and critical control points plan for Universal Beef Packers LTD.
Did they have a good quality of life before the death that turned them into someone’s dinner?” (Steiner 845). With these questions the author tries to hook up his audience and make them think about how and where does everyday meat comes from.
Meatpacking pertains to the raising, slaughtering, packaging and processing of livestock such as pigs, cows, and chickens. Prior to slaughter, animals are grown and fed. Food-borne illnesses and pathogens have plagued the meatpacking industry since the creation of meatpacking. The government plays a huge role in providing legislation and ensuring the safety of meat products and businesses. Although the government is meant to inspect and guarantee safety, many unlawful practices appear overlooked pertaining to the safety of meat for consumers.
The Meat Inspection Act of 1906 was an attempt to regulate the meatpacking industry and to assure consumers that the meat they were eating was safe. In brief, this act made compulsory the careful inspection of meat before its consummation, established sanitary standards for slaughterhouses and processing plants, and required continuous U.S. Department of Agriculture inspection of meat processing and packaging. Yet, the most important objectives set by the law are the prevention of adulterated or misbranded livestock and products from being commercialized and sold as food, and the making sure that meat and all its products are processed and prepared in the adequate sanitary and hygienic conditions (Reeves 35). Imported meat and its various products are no exception to these conditions; they must be inspected under equivalent foreign standards.
Meatpacking has become the most dangerous job in America. Unlike poultry plants, in which almost all tasks are performed by machines, most of the work in a slaughterhouse is done by hand. Hazards of the job include injuries from the various machines and knives, strain to the body from poor working conditions, and even methamphetamine use in order to keep up with the production line. Women face the added threat of sexual harassment. This chapter opens with an anecdote about the largest recall of food in the nation’s history. In 1997 approximately 35 million pounds of ground beef was recalled by Hudson Foods because a strain of E Coli was found in the food. However, by the time the beef was recalled, 25 million pounds had already been eaten. Schlosser notes that the nature of food poisoning is changing. Prior to the rise of large meatpacking plants, people would become ill from bad food in small, localized arenas. Now, because meat is distributed all over the nation, an outbreak of food poisoning in one town may indicate nation-wide epidemic. Every day in the United States, 200, 000 people are sickened by a food borne
In the early twentieth century, at the height of the progressive movement, “Muckrakers” had uncovered many scandals and wrong doings in America, but none as big the scandals of Americas meatpacking industry. Rights and responsibilities were blatantly ignored by the industry in an attempt to turn out as much profit as possible. The meat packers did not care if poor working conditions led to sickness and death. They also did not care if the spoiled meat they sold was killing people. The following paper will discuss the many ways that rights and responsibilities were not being fulfilled by the meat packing industry.
For as long as there have been horse slaughterhouses in the United States, they have been an issue of controversy (Associated Press State and Local Wire, 8/7/01). Currently, only two slaughterhouses that produce horse meat intended...
Meat cultivation uses more land, water and resources to house, transport, and slaughter animals and their grain and food than it would cost to fund in vitro meat studies. In April 2008 the In Vitro Consortium first met at the Norwegian Food Research Institute. The consortium is “an international alliance of environmentally concerned scientists striving to facilitate the establishment of a large scale process industry for the production of muscle tissue for human consumption through concerted R&D efforts and attraction of funding fuels to these efforts. ”Meat in both its production and its consumption has a number of destructive effects on not only the environment and humans but also live stock. Some of these effects are antibiotic resistant bacteria due to the overuse of antibiotics in livestock, meat-borne pathogens (e. coli), and diseases associated with diets rich in animal fats (diabetes).
few ideas on the following subject. For many years, the meat packing industry of this
It is commonly known that certain animals are reared from birth to be slaughtered so that humans can have enough to consume, but where does all of that meat go? Sure some of it ends up on our dinner table as turkey or ham, but what about the “other” parts? To answer this, it is essential to first understand what animal by-products are.
Meat is a coroner stone to the majority of American’s diets. I would venture to say the majority of American’s eat meat for their three meals a day. Eating meat isn’t all bad, it actually brings a good source of protein to one’s diet, in a moderate amount. In 2012 a study was done and found that the U.S. total meat consumption was 52.1 billion pounds. That comes out to be 270.7 pounds per person. We still eat more meat than just about any other country, besides Luxembourg (A Nation of Meat Eaters). Eating red meat is bad for humans because of the negative health effects, the environmental issues it causes, and the inhumane treatment of the animals.
Cows are naturally very gentle and calm creatures. These smart and sweet natured animals have been known to go to great lengths to escape slaughterhouses. More than forty-one million of these sensitive animals suffer and die a painful death each year in the United States. When cows are still very young they are burned with hot irons, there testicles are torn or cut off, all without painkillers. Most beef cattle are born in one state, live in another, and are slaughtered in another. The cows who survive the gruesome transportation process are shot in the head with a bolt gun, hung upside down by there legs, and taken onto the killing floor where there throats
When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they do not produce an "off" odor or change the color or texture of the food. Freezing food slows or stops bacteria's growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration may slow the growth of some bacteria, but thorough cooking is needed to destroy the bacteria.
The purpose of this report is to compile a marketing plan of Beef Master Abattoir (BMA). The reason being the shortage of meat supplied to retailers by abattoirs which causes beef prices to rise. The study of trends and SWOT analysis in South Africa has shown that the commercial beef are straggling to satisfy consumer’s needs while emerging beef producers have quiet enough cattle to supply the market. The increase in beef prices per kilogram in retailers is caused by the lack of abattoirs that can increase cattle slaughtering.
...gerate immediately after cooking. Another safe way of keeping food fresh after cooking is freezing. If a food is frozen after it is cooked it can last much longer than refrigerated food .
Nowadays, refrigeration and freezing had become the most popular method for food preservation. It is a desirable way to preserve food because at low temperatures which around –10°C to –25°C, chemical reactions very slowly thus it will make the bacteria in food hard to survive.