How does the process of stunning differ between beef and hogs?

Nathan Parker will give a tour of the OSU Clark Meat Science Center. Please watch the video and answer the following questions:
https://drive.google.com/file/d/0B5zvNxNt-ztPaW5QMkh4c0xKN0E/view?usp=sharing

Questions:

1.) General
a) What government organization inspects this facility?
b) What is the purpose of the OSU Clark Meat Science Center?

2.) Processing Floor
a) How are carcasses transported around the facility?
b) Name two primal cuts of beef.
c) Name three different types of equipment or pieces of machinery that are used on the processing floor.

3.) Smoke Room
a) What are three meat products that are cooked in the smoke house?
b) The Food Safety and Inspection Service branch of the USDA have established guidelines for lethality (internal temperature). What is the appropriate lethality temperature that must be reached for cooked beef, pork, and lamb products? What about poultry?
c) Where must the cooked products be stored? Why is this?

4.) Holding Cooler
a) How long are beef carcasses ‘aged? Why?
b) What else occurs in this cooler?
c) Where are beef carcasses ‘ribbed?

5.) Slaughter Floor (*No slaughtering occurs in this video*)
a) When an animal arrives at the facility, an ante mortem inspection must occur before the animal is unloaded off the trailer.
i. What is the inspector assessing during this examination?
b) How does the process of stunning differ between beef and hogs?
c) The inspector will evaluate several parts of a beef animal during the post mortem (after death) inspection. Name three specific parts that are inspected.
d) After exsanguination, different processes are performed on hogs and beef. Discuss the main differences.
e) Why is the spinal column removed in beef animals that are over 30 months of age?
f) What is the average dressing percentage for the following species:
i. Beef –
ii. Lamb –
iii. Pork –

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