6. Hygiene and Technology of Food of Animal Origin

6. HYGIENE AND TECHNOLOGY OF FOOD OF ANIMAL ORIGIN

Ø  Task 1. In the following text, seven sentences have been removed. Choose from the following sentences (A-H) to fill the spaces in the text. There is one extra you do not need to use.

A.  After splitting, washing and dressing, the carcasses should go into the cooler as soon as possible and should be as dry as possible.

B.  Deficiencies at one stage may influence the product or process in a following stage.

C.  For example head tongs are used to stun pigs and sheep and are not suitable for cattle.

D.  It is also important for animals to be well rested during the 24-hour period before slaughter.

E.  Safety devices such as aprons, wrist guards and mesh gloves are a must.

F.  Special attention must be paid to cleanliness of floors, drains, walls, doors and doorways, and water supplies.

G.  The animal should not be hoisted until it is completely unconscious due to lack of blood supply to the brain.

H.  These regard three main points: following safe working practices, using PP equipment and keeping good personal hygiene.

Slaughtering

The meat industry can be divided into three basic areas: slaughtering, meat cutting and further processing. Although they all comprise quite different technical operations, they are interconnected. 1____. Moreover, the meat industry is closely connected with public health sector since strict adherence to general hygienic rules in meat production can minimize or eliminate food-borne diseases.

General hygiene rules for facilities, equipment and personnel in the meat industry

In order to maintain the production of clean, wholesome, unspoiled products, a standard cleaning routine of the equipment should be established. When all meat-processing operations are carried out within a facility specifically built and maintained for meat processing, sources of contamination can be much more easily and adequately controlled. 2____. High-quality lighting and sufficient refrigeration are also essential. The equipment needed for converting livestock into meat products should be made of stainless steel, galvanized steel, aluminium or approved plastic. Finally, personnel with clean hands, clothing and aware of good hygienic practices are absolutely essential to the production of high-quality foods. All clothing must be clean, intact and made of washable material. If necessary, the staff should have their hair under control, either covered with a clean hat or cap or confined by a hairnet. 3____.

Treatment of livestock before slaughter and its impact on meat quality

From loading on the farm to receipt at the slaughterhouse, animals must be treated kindly, and lorries or trucks, lairages and equipment for livestock handling must be designated as such to enable humane treatment. Stress prior to the slaughter in forms such as deprivation of water or food, rough handling, exhaustion due to transport over long distances and in poorly ventilated overcrowded trucks or mixing of animals reared separately resulting into fighting, may influence the quality of meat and hides and skin. 4____.

Stunning and bleeding of slaughter animals

Most countries have legislation requiring that animals are properly stunned by a humane method prior to bleeding. Not all stunning methods are suitable with cattle. 5____. On the other hand the captive-bolt pistol is employed with cattle. Immediately after stunning proper bleeding should be performed so that the animal be killed with minimal damage to the carcass and to remove as much blood as possible, as it can serve as an ideal environment for the growth of bacteria. 6____.

Scalding and dehairing of pigs and skinning of cattle and small ruminants

Pigs are scalded to enable easy dehairing which is done with a specially formed scraper. Cattle and small ruminants are skinned carefully so that the outer side of the hide never touches the skinned surface of the carcass. In case of poultry scalding helps loosen the feathers, expanding and softening the openings in the skin and is necessary for efficient plucking.

Evisceration and chilling

With all species care must be taken in all operations not to puncture the viscera. All viscera must be identified with the carcass and chilled on racks for better air circulation until the veterinary inspection has been passed. During the process of evisceration the organs mustn’t be contaminated by the floor. 7____. Chilling meat helps retard bacterial growth and extends shelf-life thus the meat must be kept cold until it is sold or cooked.

Meat cutting and utilization of meat cuts

There are large differences in the palatability (tenderness, juiciness, and flavour) of the various animal meat carcasses because of breeding, age, feeding and management. Due to these differences, each meat cut should be merchandised according to its availability and palatability characteristics and different prices are charged for different cuts so that consumers have choice. All meat animal carcasses are composed of muscle, fat, bone and connective tissue. Other types of animal tissue except muscle suitable for meat processing are connective tissues and internal organs.

The muscle is seldom consumed without some of the attached fat and connective tissue. Separated muscles vary; generally, muscles of locomotion found in extremities or legs are less tender and more flavourful than muscles that simply support the animal such as those found along the back. These are usually tenderer and less flavourful.

Connective tissues are distributed throughout all body parts: skeleton, skin, organs, fat, tendons and muscles. There are three kinds of connective tissue fibre: collagen (having a major influence on meat tenderness), reticulin and elastin.

Depending on local regulations and eating habits, the following organs are commonly used in meat product manufacturing: heart, liver, processed tongue, lungs (beef), kidneys, pigs stomach and tripe (the opened and rinsed rumen and reticulum of ruminants). Guts are mainly used as casings for various sausages. Since blood is highly perishable, it must be handled carefully to avoid contamination during collection. Whole blood is used to make blood sausage, liver sausage or blood pudding.

Colour of the lean and fat are important indicators of a normal, wholesome product. Most ill or unnatural conditions will change the colour from what is considered normal for the species. Generally, the colour of the fat will be from pure white to creamy yellow for all animals. Pink or reddish fat probably shows that the animal had a fever or was extremely excited before slaughter. The normal colour of the muscle tissue should be bright cherry red for beef, light pink to red for goat meat, veal and lamb, greyish pink for pork, and dark red for venison. When animals suffer from stress prior to slaughter, signs of their reaction are evident in the carcass. Stressed cattle often yield muscle changed from the normal bright cherry red to rather dark red and sticky. Hogs suffering from porcine stress syndrome (PSS) prior to slaughter may produce carcases with pale, soft and exudative (PSE) meat or dark, firm and dry (DFD) meat. None of these conditions produced by ante-mortem stress makes the product inedible but both lower the palatability and visual appeal of the meat and can be confused with other more serious diseases or conditions.

Cutting any meat animal carcass should follow some basic rules: meat should be cut across the grain when possible, sharp knives and saws for speed and good workmanship should be employed, the cutting table should be kept orderly and clean, and all staff should obey sanitary rules under all conditions. Meat cutting methods differ according to the various animal species. Beef carcasses are quartered in different ways depending on use, wishes of consumers and quality of the carcass. Halving is done with pork with effort to saw the carcass into equal sides through the centre of the backbone. Lamb, goat, sheep or other animal carcasses of similar size are generally not split into halves. Firstly the thin cuts such as flank, breast or foreleg are removed, and then removal of kidneys, kidney fat, diaphragm and neck follows. The trimmed carcass can then be separated into four primal cuts. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut.

Ø  Task 2. Answer the following questions.

What is palatability of meat?

______

What are the main parts of a meat animal carcass?

______

Are all viscera used in meat production?

______

What can the colour of meat and fat tell to the consumer?

______

What are the differences between meat cutting techniques in various animal species?

______

What causes of pre-slaughter stress do you know?

______

Useful phrases and expressions

Slaughtering - general terminology Jatka – obecná terminologie

bleeding /ˈbliːdɪŋ/ vykrvení

emergency killing /ɪˈmɜː(r)dʒ(ə)nsi ˈkɪlɪŋ/ nouzové usmrcení

handling /ˈhændlɪŋ/ manipulace

killing /ˈkɪlɪŋ/ usmrcení

lairaging /ˈleərɪdʒɪŋ/ ustájení

pithing /pɪθɪŋ/ rozrušení centrální nervové tkáně

religious rite /rəˈlɪdʒəs raɪt/ náboženský obřad

rendering unconscious /ˈrend(ə)rɪŋ ʌnˈkɒnʃəs/ omráčení

restraining /rɪˈstreɪnɪŋ/ znehybnění

restraining equipment /rɪˈstreɪnɪŋ ɪˈkwɪpmənt/ omračovací zařízení

slaughterhouse /ˈslɔːtə(r)ˌhaʊs/ jatka

medium-sized slaughterhouse /ˌmiːdiəm ˈsaɪzd.../ střední jatka

small slaughterhouse /smɔːl.../ malá jatka

slaughtering /ˈslɔːtə(r)ɪŋ/ porážení

slaughtering line /ˈslɔːtə(r)ɪŋ laɪn/ porážecí linka

stunning /ˈstʌnɪŋ/ omráčení

Stunning - mechanical /ˈstʌnɪŋ mɪˈkænɪk(ə)l/ Omračování - mechanické

penetrative captive bolt device penetrační přístroj s upoutaným

/ˈpenətrətɪv ˈkæptɪv bəʊlt dɪˈvaɪs/ projektilem

non-penetrative captive bolt device nepenetrační perkusní přístroj

firearm with free projectile střelná zbraň s volným projektilem

/ˈfaɪərˌɑː(r)m wɪð friː prəˈdʒektaɪl /

maceration /ˈmæsəreɪʃ(ə)n/ macerace

cervical dislocation /ˈsɜː(r)vɪk(ə)l/ or /sə(r)ˈvaɪk(ə)l ˌdɪsləˈkeɪʃən/ zlomení vazu

percussive blow to the head tupý úder do hlavy

/pə(r)ˈkʌsɪv bləʊ tə ðə hed/

Stunning – electrical /ˈstʌnɪŋ ɪˈlektrɪk(ə)l/ Omračování – elektrickým proudem

Electrical stunning equipment Elektrická omračovací zařízení

head-only electrical stunning omračování elektrickým proudem

/...ɪˈlektrɪk(ə)l ˈstʌnɪŋ / prováděné pouze na hlavě

head-to-body electrical stunning omráčení elektrickým proudem

pomocí elektrod na hlavě a na těle

electrical waterbath /ɪˈlektrɪk(ə)l ˈwɔːtə(r)ˌbɑːθ/ elektrická vodní lázeň

electrical head tongs elektrické omračovací kleště

/ɪˈlektrɪk(ə)l ˈhedtɒŋz/

Stunning – gas /ˈstʌnɪŋ ɡæs/ Omračování – využívající plyn

gas stunner/stuning equipment / ɡæs ˈstʌnə(r)/ plynové omračovací zařízení

carbon dioxide at high concentration CO2 ve vysoké koncentraci

/ˌkɑː(r)bən daɪˈɒksaɪd ət haɪ ˌkɒns(ə)nˈtreɪʃ(ə)n/

carbon dioxide in 2 phases CO2 ve dvou fázích

carbon dioxide associated with inert gases CO2 v kombinaci s inertními plyny

inert gases /ɪˈnɜː(r)t ɡæsɪz/ inertní plyny

carbon monoxide (pure source) /ˌkɑː(r)bən mɒˈnɒksaɪd/ CO (čistý zdroj)

carbon monoxide associated with other gases CO v kombinaci s jinými plyny

Other methods /ˈʌðə(r) ˈmeθədz/ Jiné metody

lethal injection /ˈliːθl ɪnˈdʒekʃ(ə)n/ smrtící injekce

Slaughterhouse – layout and equipment Jatka – uspořádání a vybavení

blood-catching trough / blʌd ˈkætʃɪŋ trɒf/ sběrný žlab na krev

bridges /brɪdʒiz/ můstky

containers /kənˈteɪnə(r)s/ kontejnery

conveyor belts /kənˈveɪə(r) belts/ dopravníkové pásy

field lairages /fiːld ˈleərɪdʒɪz/ ohrady k ustájení

chain hoist /tʃeɪn hɔɪst/ kladkostroj

moving rail /ˈmuːvɪŋ reɪl/ kolejnicový dopravník

passageways /ˈpæsɪdʒˌweɪz/ naháněcí uličky

pens /pens/ kotce, boxy

holding pen /ˈhəʊldɪŋ pen/ kotec pro ustájení

waiting pen /weɪtŋ pen/ čekací kotec

stunning pen /ˈstʌnɪŋ pen/ omračovací box

races /reɪsiz/ průchody

ramps /ræmps/ rampy

restraining equipment and facilities znehybňovací zařízení a vybavení

ropes /rəʊps/ provazy

scalding barrel/tank /ˈskɔːldɪŋ ˈbærəl/ /tæŋk/ pařicí lázeň

shackles used for poultry /ˈʃæk(ə)lz juːzd fə ˈpəʊltri / zavěšovací háky pro drůbež

tethers /ˈteðə(r)z/ vazáky

ventilation system /ˌventɪˈleɪʃ(ə)n ˈsɪstəm/ větrací systém

water supply system /ˈwɔːtə(r) səˈplaɪ ˈsɪstəm/ systém napájení vodou

working platform /ˈwɜː(r)kɪŋ ˈplætˌfɔː(r)m/ pracovní plošina

Slaughter operations Úkony na jatkách

bleeding /ˈbliːdɪŋ/ vykrvení

debristling /diːˈbrɪs(ə)lɪŋ/ odštětinování

dehairing /diː ˈheə(r)ɪŋ/ odchlupení

depilation /ˈdepɪˌleɪʃ(ə)n/ odštětinování

entrails processing /ˈentreɪlz ˈprəʊsesɪŋ/ zpracování vnitřností

evisceration /ɪˈvɪsəˌreɪʃən/ vykolení

hoisting /hɔɪstɪŋ/ vyzdvihnutí

chilling /ˈtʃɪlɪŋ/ chlazení

plucking /plʌkɪŋ/ oškubání

receiving /rɪˈsiːvɪŋ/ příjem

scraping /ˈskreɪpɪŋ/ dočišťování

shackling/suspending /ˈʃæk(ə)lɪŋ/ /səˈspendɪŋ/ zavěšení

singeing /sɪndʒɪŋ/ opalování

skinning /skɪnɪŋ/ stažení z kůže

stabling /ˈsteɪblɪŋ/ ustájení

steaming /ˈstiːmɪŋ/ paření

stunning /ˈstʌnɪŋ/ omráčení

Slaughter – tools /ˈslɔːtə(r) tuːls / Nástroje na porážku

bell scraper /bel ˈskreɪpə(r)/ zvonek na škrábání štětin

belt for holding knives /belt.../ opasek na držení nožů

bucket /ˈbʌkɪt/ kbelík

cleaver /ˈkliːvə(r)/ sekáček (na maso)

gambrel /ˈɡæmbrəl/ řeznická rozporka

chock /tʃɒk/ špalek

meat saw /miːt sɔː/ řeznická pila

scabbard /ˈskæbə(r)d/ pochva

scraper /ˈskreɪpə(r)/ škrabka

severing major arteries /ˈsevə(r)ɪŋ ˈmeɪdʒə(r) ˈɑː(r)tərɪz/ přetnutí hlavních tepen

skinning knife / skɪnɪŋ naɪf/ nůž na stahování kůže

sticking knife /stɪkɪŋ naɪf/ vykrvovací nůž

thermometer /θə(r)ˈmɒmɪtə(r)/ teploměr

torch/flame for singeing /tɔː(r)tʃ/ /fleɪm fə sɪndʒɪŋ/ lampa nebo plamen pro opalování

Meat cutting – operations /miːt ˈkʌtɪŋ ˌɒpəˈreɪʃ(ə)ns/ Bourání masa - postupy

carcass dressing /ˈkɑː(r)kəs ˈdresɪŋ/ opracování trupů, těl; naporcování

cutting /ˈkʌtɪŋ/ řezání

deboning /diː ˈbəʊnɪŋ/ odstraňování kostí, vykostění

Meat cutting – facilities and equipment Bourání masa – prostory a vybavení

/miːt ˈkʌtɪŋ fəˈsɪlətɪz ənd ɪˈkwɪpmənt/

boning knife (straight) /bəʊnɪŋ naɪf/ (/streɪt/) vykosťovací nůž (rovný)

bung bagging machines /bʌŋ bæɡɪŋ məˈʃiːns/ stroje na podvazování střev

cattle dehiding instruments /ˈkæt(ə)l dɪˈhaɪdɪŋ ˈɪnstrʊmənts/zařízení na stahování kůže skotu

cutting plant /ˈkʌtɪŋ plɑːnt/ bourárna

elastrators /ˌ ɪlæˈstreɪtə(r)/ stahovací kleště

hollow blood draining knives /ˈhɒləʊ blʌd dreɪnɪŋ.../ duté vykrvovací nože

knife sterilizer /naɪf ˈsterəlaɪzə/ sterilizátor nožů

meat saw (hand/electric) /miːt sɔː / (/hænd/ /ɪˈlektrɪk/)řeznická pila (ruční/elektrická)

other carcass dressing instruments /…ˈkɑː(r)kəs dresɪŋ.../ jiné nástroje na úpravu jatečných těl

paper/plastic foil /ˈpeɪpə(r) ˈplæstɪk fɔɪl/ papírová/plastová fólie

polishing machines /ˈpɒlɪʃɪŋ məˈʃiːns / dočišťovací stroje

scalding tanks /ˈskɔːldɪŋ tæŋks/ pařící vany

scraping/gambrelling table /ˈskreɪpɪŋ/ /ˈɡæmbrəlɪŋ…/ stroj na odstranění štětin

sharpening steel /ˈʃɑː(r)pənɪŋ stiːl/ ocílka

sharpening stone /ˈʃɑː(r)pənɪŋ stəʊn/ brousek

solid cutting table /ˈsɒlɪd ˈkʌtɪŋ ˈteɪb(ə)l/ pevný stůl na bourání masa

steak knife (curved) /steɪk naɪf/ (/kɜː(r)vd/) nůž na steaky (zahnutý)

tool holder /tuːl ˈhəʊldə(r)/ držák nářadí

wrapping table /ˈræpɪŋ ˈteɪb(ə)l/ balicí stůl

Meat cutting - protective means Bourání masa – ochranné prostředky

/miːt ˈkʌtɪŋ prəˈtektɪv miːnz/

safety gloves / ˈseɪfti ɡlʌvz/ ochranné rukavice