Chapter 3: Animal Products

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Chapter 3 Animal Products

• Chapter overview
• Chapter 3 reviews the history, availability, and
  processing of animal products, including
• composition and contribution to the diet
• trends in consumption of animal products
• preservation and safety of food products
• grading of animal products

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Primary Nutritional Reason for Consuming Animal
Products Protein

• Relatively high amounts of protein as compared to
  grains and vegetables
• High biological value (quality) of animal protein
• Good to excellent ratios of dietary essential
  amino acids, such as lysine

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Composition of Selected Products
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Nutritional Concerns Expressed about Animal
Products

• Amount of fat (caloric density) of animal
  products
• Level of saturated fat in certain animal products
• Concentration of cholesterol in animal products
• Incidence of protein allergy and lactose
  intolerance

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FDA Required Labeling

• Serving size and servings per container
• Per serving total calories, calories from fat,
  and grams of fat, protein, carbohydrate, fiber
  and sugars
• Percentage of the RDA per serving for each of the
  nutrients listed above plus vitamins A, C,
  thiamin, riboflavin, niacin, and minerals calcium
  and phosphorus

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Typical Methods of Food Preservation

• High temperature
• Pasteurization kills spoilage and pathogenic
  organisms (1864 Pasteur)
• Longer temperatures and times can sterilize foods
• Low temperature
• Refrigeration or freezing inhibits microbial
  growth

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Typical Methods of Food Preservation

• Dehydration
• Air drying
• Chemical preservatives
• Inhibitors of organism growth such as salt,
  sodium nitrite, and propionates
• Bactofugation
• Removing bacteria from liquids by centrifugation

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Typical Methods of Food Preservation

• Environmental preservation
• Sealed or evacuated containers, generally linked
  to one of the treatment methods listed
• Low pH
• Fermentation or acid addition inhibits microbial
  growth
• Irradiation (or cold sterilization)
• Use of low-level ionizing radiation doses to
  pasteurize or sterilize

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Food Safety Regulation

• Who Food Safety and Inspection Service (FSIS) of
  the USDA maintains responsibility for food
  labeling and safety
• How Hazard Analysis and Critical Control Points
  (HACCP) procedures and performance standards

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FSIS - Essential Elements of Control

• All state and federally inspected food plants
  must have an HACCP program
• Plants must have written sanitation standard
  operating procedures (SSOP)
• FSIS uses Salmonella detection on raw red meat
  and poultry as a control standard
• FSIS uses E. coli tests on carcasses as
  verification of process control (fecal)

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Steps in Developing an HACCP Plan

• Identify potential hazards likely to cause
  illness or injury
• Locate steps in the process where there is an
  opportunity to prevent food contamination
• Set limits on the process that will ensure safety
• Monitor and measure the process and keep records
• Pre-establish corrective actions in case of a
  failure

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Specific Meat Preservation Techniques

• Curing - coating, immersing, or injecting meat
  with agents that preserve meat, generally done
  now to impart desired flavors example agent
  salt
• Smoking - combining smoke and heat to destroy
  bacteria and dehydrate the product surface
• Canning - thermal processing followed by
  packaging in sealed containers (Appert)

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Pasteurization of Eggs and Milk

• Eggs for liquid sale (for example to be used in
  food service) are generally treated at 140
  degrees F for 3.5 minutes
• Milk is generally pasteurized in an automated
  flow system through a grid maintained at 161
  degrees F with a 15 second transit time

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Grading Animal Products

• Grades of animal products are based on chemical,
  physical, and sensory characteristics
• Grades are generally a quality guide to the
  customer and not a direct indication of safety
• For example a quality grade of beef is derived
  primarily based upon intramuscular fat content

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Egg Grades and Grading

• Grades are determined by evaluation of internal
  and external quality of the egg
• Internal quality determined by candling
  includes consideration of size of air cell, shape
  of yolk, and absence of foreign bodies such as
  meat or blood spots
• External quality includes shape, cleanliness, and
  integrity of the shell

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Egg Grades and Size

• Grades are AA, A, B, C
• Grade is independent of size
• Size categories are based upon weight per dozen
• Large size eggs are are the most common in the
  grocery store and weigh 24 ounces per dozen

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Grading Milk Products

• Milk grading reflects a different evaluation than
  meat, egg, or wool grading
• Milk grades do reflect the sanitary care taken in
  on-farm production of the product
• Unlike other animal products, milk producing
  farms are inspected regularly and must comply
  with very specific UDSA code

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Grading Milk Products

• Farms in most US states produce milk for either
  Grade A or B sale
• But, products manufactured from milk may fall
  under a grading system that is separate from the
  farm grade
• Fluid milk is graded A only
• Butter may be graded AA, A, or B
• Cheese may be graded AA, A, B, or C

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Grading Meat Products

• Carcass grades for red meat fall under two
  differing grading systems
• Yield or cutability grading evaluating amount of
  external and internal fat versus amount of lean
  muscle higher grades are generally leaner
• Quality grading evaluating the intramuscular fat
  quantity higher grades are generally fatter

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Meat Safety versus Quality

• Inspection of meat products for wholesomeness is
  mandatory
• Grading of meat products is optional