( AGRICULTURE HANDBOOK 416 INSPECTION,

LABELING,

AND CARE OF

MEAT AND POULTRY

a consumer education guide

9\sn

U.S. DEPARTMENT OF AGRICULTURE • CONSUMER AND MARKETING SERVICE

UNITED STATES DEPARTMENT OF AGRICULTURE

CONSUMER AND MARKETING SERVICE

WASHINGTON, D.C. 20250

Dear Educator:

This guide was designed to give you background information

and aid you in teaching your students about meat and poultry

inspection, buying and care of meat and poultry products.

Some visuals and learning aids are included in this booklet.

Others which are mentioned must be ordered. These include:

Publications: Contact the regional C&MS-USDA Information

Office covering your State.

Films: To book films, contact your State film library, or Motion

Picture Service, U.S. Department of Agriculture, Washington, D.C.

20250,

TaUe-Top Exhibit: Is available for loan from the regional

C&MS-USDA Information Office.

Posters: "Meat and Poultry Inspection" set (A 88.38:M46)

may be purchased for $1.75 from Superintendent of Documents,

U.S. Government Printing Office, Washington, D.C. 20402.

Regional C&MS-USDA Information Offices

Ala., Miss., N.C., S.C, Tenn., Fla.,

Ga., Ky., Va., P.R., and V.l.:

1718 Peachtree St, NW, Em. 220

Atlanta, GA. 30309

Phone: 404-526-5154

111,, Ind., Iowa, Mich., Minn., Mo.,

Nebr., N. Dak., S. Dak., Ohio, and

Wis.:

536 S. Clark St., 9th Floor

Chicago, IL. 60605

Phone: 312-353-6670

Ark., Colo., Kans., La., N. Mex.,

Okla., and Texas:

1100 Commerce St., Em. 5-C-40

Dallas, TX., 75202

Phone: 214-749-3331

N.Y., Md., Conn., Mass., Pa., Del.,

N.H., E.I., Maine, N.J., Vt., W. Va.,

and D.C:

26 Federal Plaza, Em. 1653

New York, NY. 10007

Phone: 212-264-1144

Ariz., Calif., Idaho, Mont., Nev.,

Oreg., Utah, Wash., Wyo., Alaska,

and Hawaii.

630 Sansome St., Em. 702

San Francisco, CA. 94111

Phone: 415-556-6464

An evaluation sheet is enclosed at the end of this booklet.

We would very much appreciate your comments on whether the

material is of help to you or suggestions on how we might improve

it.

Cordially,

Sara A. Beck

Consumer Specialist
CONTENTS

Page

LETTER TO TEACHER 1

UNIT I—INTRODUCTION TO INSPECTION 3

Unit Objective 3

Overview 3

Suggested Learning Experiences 3

Content 3

Inspection Milestones 3

Inspection and Grading Distinctions 4

Meat Grades . 5

Poultry Grades 5

Scope of Inspection 6

Animals 6

Establishments 6

Before Slaughter . 6

After Slaughter 6

Processed Products 6

Imported Products 6

Laboratories 7

Compliance and Review 7

Federal-State Cooperation 7

Teaching Aids 7

UNIT II—LABELING AND STANDARDS 25

Unit Objectives 25

Overview 25

Suggested Learning Experiences 25

Content " 25

Coverage of Labeling Program 25

How to Read a Label ., 26

How Standards Are Set 26

How Consumers Can Particijmte in Setting Standards 26

Examples of Standards for Products 27

Teaching Aids 30

UNIT HI—CARE OF MEAT AND POULTRY PRODUCTS . 31

Unit Objectives 31

Overview 31

Suggested Learning Experiences 31

Content , 31

Bacteria—Kinds, Causes, Effects 81

Care Tips 33

Buying 33

Storing 33

Handling 33

Cooking 34

Teaching Aids 34

SUMMARY OF MEAT AND POULTRY INSPECTION PROGRAM 41

SAMPLE TESTS 41

Short Answers , 41

True or False 44

Multiple Choice . 45

EVALUATION SHEET 48

RELATED PÜmJÍLiTIONS 7 . ... ,. . ' 49

July 1971
unit 1 Introduction to Inspection

UNIT OBJECTIVE:

To develop an understanding of meat and poultry inspection programs, their history, coverage, and importance to consumers.

OVERVIEW:

The average homemaker spends about onethird of the family food budget for meat and

poultry products. For the most part she must

make selections on her own. She needs information to solve problems. So it is with

anybody who does the family food shopping.

Meat and poultry are a nutritious part of

the family menu and an enjoyable part of

everyday life. In fact, meals just wouldn't be

the same without them. And helping to supply every American with clean, wholesome,

truthfully labeled meat and poultry is the main

purpose of meat and poultry inspection programs.

SUGGESTED LEARNING

EXPERIENCES:

• Have students work crossword puzzle

either for test or home assignment.

• Display charts showing inspection marks.

• Display charts showing grade marks.

• Display posters or table-top exhibit.

• Go on field trips to slaughter and/or processing plant. Point out different aspects of inspection.

CONTENT:

Inspection Milestones

A lot of controversy and legislation, ranging over nearly a century, led to the meat and

poultry inspection programs administered today by the Consumer and Marketing Service

in the U.S. Department of Agriculture. Here

are some of the key events:

1890—MEAT INSPECTION ACT OF 1890 authorized inspection of salted pork and bacon

and live animals intended for export. Our

meat industry faced losing its meat trade

with European countries if it didn't set

wholesomeness standards for meats shipped

to them. Act also authorized inspection and

quarantine of imported animals.

1891—CATTLE INSPECTION ACT OF 1891

authorized inspection of all cattle intended

for export; voluntary inspection of animals

before and after slaughter if they were to

be shipped in interstate commerce; tagging

of inspected meats so consumers would know

which products were inspected; and nonmandatory inspection of carcasses to be sent

to canning or processing establishments. The

voluntary nature of this Act and the lack

of sanitation regulations made it difficult

to protect the Nation's meat supply, however.

1906—MEAT INSPECTION ACT OF 1906 was

passed by Congress as part of USDA appropriations bill. During the same year, Upton

Sinclair ("The Jungle") and other muck-
rakers were writing exposes on packing

plant problems. The Act provided for Federal inspection of sanitation in meat plants.

Also established mandatory after-slaughter

inspection at packing houses and procedures

for condemnation. Compliance with previous

inspection laws had been voluntary but, with

the passage of this Act, all meats moving

in interstate commerce became subject to

compulsory inspection. The Act, however,

was passed with provisions for only one

year's appropriations.

1907—MEAT INSPECTION ACT OF 1907,

part of another USDA appropriations bill,

provided funds for the inspection program

to continue. It also provided for labeling reviews, for inspection of live horses, and

for separation of diseased animals from other

animals and of slaughter areas from processing areas.

1926—^USDA agreed to take over the inspection of live poultry in New York—a program begun by the New York Live Poultry

Commission Association. Soon there were

similar agreements with other States, and

so began voluntary Federal inspection of interstate commerce poultry. USDA's inspection work further expanded during the next

few years to encompass voluntary inspection of poultry for export.

1942—An Act of Congress declared that all

intrastate meat plants would be subject, for

the duration of World War II, to the provisions of the 1907 Meat Inspection Act,

which already applied to interstate and foreign commerce plants.

1947—Congress repealed the 1942 law providing for wartime inspection of intrastate

meats.

1957—POULTBY PRODUCTS INSPECTION

ACT established compulsory Federal inspection of all poultry moving across State lines

and in foreign commerce.

1958—NATIONAL HUMANE SLAUGHTER

ACT set standards for methods and equipment used in slaughtering livestock and

poultry,

1967-^WHOLESOME MEAT ACT, an amendment to the 1907 Meat Inspection Act, provided for establishing a uniform standard

for State and Federally inspected meats.

Required meats which do not cross State

lines to be inspected in programs **at least

equal to" Federal inspection. Authorized Federal government (USDA) to pay up to half

the cost of State inspection programs and

provide technical assistance as needed. Required that plants in States without approved inspection programs after Dec. 15,

1970, be placed under Federal inspection.

Brought under control many small plants

not previously inspected. Required foreign

plants which export meats to this country

to meet U.S. sanitation and inspection requirements. This amendment has been incorporated in the Federal Meat Inspection

Act.

1968—WHOLESOME POULTRY PRODUCTS

ACT, an amendment to the 1957 Poultry

Products Inspection Act, made similar provisions for poultry inspection that the Wholesome Meat Act of 1967 made for meat inspection. Set final deadline of Aug. 18, 1971,

for State "at least equal to" poultry inspection programs.

Inspection and Grading Distinctions

There are two separate, but related, programs within USDA's Consumer and Marketing Service which cover meat and poultry.

These should not be confused. One is the inspection program which is for wholesomeness

and proper labeling. To pass inspection, meat

and poultry products must be from healthy

animals and birds which were handled or processed under strict sanitary conditions, must

not be adulterated, and must be truthfully

packaged and labeled. Federal inspection marks

are round.

This is the inspection

stamp put on meat carcasses. It is only stamped an

the major cuts of the carcass, so it may not appear

on the roast or steak you

buy.

You will find this mark on

every prepackaged processed meat product^—soups

to spreads—that has been.

Federally inspected.
U.Sto

DEPARTMENT

AGRICULTURE

P-42

OF,

This is the mark used an

Federally inspected fresh

or frozen poultry or processed poultry products.

The other program is grading for quality.

Grading is a voluntary service to meat packers,

poultry processors, and others who request it

and pay a fee for the service.

Meat Grades

The types of meat which may be purchased

at retail with the grade mark are beef, veal,

calf, lamb and mutton. When the carcass is

graded, a purple shield-shaped grademark containing the letters USDA and the grade name

is applied with a roller-stamp. The grade shield

is rolled on, in a long ribbon-like imprint, all

along the length of the carcass and across both

shoulders. Then, when the carcass is divided

into retail cuts, one or more of the grade marks

will appear on most of these cuts. However,

close trimming of these cuts may eliminate

the grade mark. Only meat which has first

passed a strict inspection for wholesomeness

may be graded. Inspection and grade marks

are applied with a purple vegetable dye which

is harmless and need not be removed.

There are eight grades for beef, six for veal

and calf, and five for lamb and yearling mutton. The top three grade names—Prime,

Choice, and Good—are the same for all. The

remaining grades for beef are Standard, Commercial, Utility, Cutter, and Canner. For veal

and calf they are Standard, Utility, and Cull.

For lamb, yearling mutton, and mutton they

are Utility and Cull.

USDA Prime grade beef is the

top in tenderness, juiciness, and

flavor. It has abundant marbling

(flecks of fat within the lean)

which enhances both flavor and

juiciness.

USDA

PRIME

lUSDA

CHOICE

USDA Choice beef will be tender,

juicy, and flavorful. Choice grade

has slightly less marbling than

Prime, but still is of very high

quality.

lUSDA

GOOD

USDA Good beef often pleases

thrifty shoppers because it is

somewhat more lean than the

higher grades. It is relatively

tender, but because it has less

marbling, it lacks some of the

juiciness and flavor of the higher

grades.

In contrast with other meats, USDA pork

grades are not intended to identify differences

in quality to consumers. They identify carcasses for differences in yields of trimmed

wholesale cuts. Although pork differs less in

tenderness, juiciness, and flavor than does beef,

there are wide differences in other factors

that are important to consumers. So, consumers need to pay close attention to what they

select. A high proportion of lean is probably

the most important factor. This can be assured by selecting cuts which carry little fat

and which have plump, full muscles. Also to

assure high palatability, select pork that is

firm and grayish pink or darker in color. It

should have at least a slight amount of marbling—more is better. Soft, pale, watery lean

is definitely not desirable.

Poultry Grades

Before poultry can be graded, it must first

be inspected for wholesomeness. The poultry

grader—a Federal or Federal-State quality expert—examines each bird for conformation

(overall shape and appearance), meatiness,

amount of fat, and the presence or absence of

defects (torn skin, discolorations, or bruises).

U.S. Grade A is the top grade for

poultry, and the only one commonly

found in stores. Grade A birds have

good overall shape and appearance.

They are* meaty, have a well-developed layer of fat in the skin, and

are practically free from defects.

U.S. Grade B and U.S. Grade C

birds are not as attractive as Grade

A. They may have defects or faulty

conformation, and could be lacking

in fleshing and fat cover. Birds

graded B and C are usually sold

without the grademark in supermarkets, or are used in processed

foods where appearance is not important.
Scope of Inspection

Animals-Meat and poultry inspection applies to cattle (including calves), sheep, swine,

and goats, chickens, turkeys, ducks, geese or

guineas, and the products made from these

animals. Horses may also be Federally inspected, but the slaughtering of horses and

handling of horse meat is required to be performed in establishments separate from those

used for preparing meat from cattle, sheep,

swine and goats. All horse meat or products

containing horse meat must be conspicuously

marked "horse meat." The mark of inspection

for horse meat is a hexagon.

Establishments-Before any plant is granted

Federal inspection, blueprints of the entire

plant layout must be furnished to USDA for

approval of all aspects of slaughtering, processing, shipping, and receiving. Once plants

are in operation under inspection, all the facilities, equipment, and operating procedures are

continually inspected to maintain USDA's high

standards for production of wholesome meat

and poultry products.

Before Slaughter— Each and every animal and

every lot of birds presented for slaughter in

a Federally inspected plant is examined on

the day of slaughter by á USDA veterinary

inspector. (Only those which are healthy are

passed for slaughter.)

After Slaughter- After slaughter, Federal

meat inspectors examine each and every carcass, organs, and parts—any area in which

unwholesome conditions could be evident. Meat

carcasses which pass this examination are

stamped with the official "U. S. INSP'D &

P'S*D*' mark. Containers of poultry which pass

this examination are stamped with the official "Inspected for Wholesomeness by USDA"

mark. Each carcass or part which is found

on final inspection to be unfit for human food

is conspicuously marked "U.S. Inspected and

Condemned." All condemned carcasses, parts,

or organs are kept under the supervision of a

Federal inspector, and are treated so anyone

can tell they're not fit to eat, before the close

of the day on which they are condemned.

Processed Products— During actual processing, all meat and poultry and non-meat and nonpoultry ingredients used in making the products are continually checked to insure wholesomeness and preparation according to approved formulas. All processing procedures and

techniques must conform to approved methods

for sanitation and accurately labeled meat

products. Procedures used for processing

ready-to-eat pork products must insure the destruction of trichinae. Some examples of these

processing procedures are: mixing, weighing,

stuffing sausage casings, filling containers, curing, smoking, drying, cooking, canning, aging,

slicing, freezing, packaging, and labeling.

Non-meat and non-poultry ingredients which

must be approved before use include : flour and

grain ; dairy and egg products; fruits and

vegetables; curing agents and miscellaneous

items ; as well as chemicals and containers used

in processing such as soaps, oil, cleaners, and

casings. USDA inspectors visually examine all

non-meat ingredients upon arrival into a meat

or poultry plant under Federal inspection.

USDA inspectors generally accept these ingredients providing there are no outward danger signs. The Food and Drug Administration

(FDA) of the U.S. Department of Health, Education, and Welfare has responsibility and

authority for controls over the wholesomeness

of all foods other than meat or poultry sold

across State lines.

USDA inspection technicians establish regulations on the kinds and amounts of additives

which can be used in meat and poultry products, using FDA guidelines for safe, healthful food. All containers, wrappings, netting,

cords, and other materials which come in contact with the meat and poultry products or

in which the product is wrapped, are inspected

for safety and sanitation. Samples are routinely sent in to the chemical laboratory and

checked for harmful chemicals.

Imported Products- Meat and poultry can be

imported only from countries which have a

national inspection program for their export^

ing plants equal .to the U.S. program. Products must meet U.S. labeling and minimum

product composition requirements and include

the name of the country of origin. All labels

must be approved in advance. The country

must agree to permit frequent reviews of its

inspection system by USDA foreign review
oflScers to insure that the country's program

is fully meeting U.S. requirements. The meat

must be certified as wholesome at the time

of export. As an additional check, it is statistically checked at the U.S. port of entry.

All products which pass examination are allowed into the U.S. Those failing are rejected

and cannot enter the country or are destroyed

for human food purposes.

Laboratories— Chemistry, microbiology and

pathology laboratories are maintained across

the Nation to provide inspectors in the packing plants with supplemental scientific data

to aid them in the proper disposition of questionable meat and poultry products. An inspection test kitchen plays a major role in the

analysis of products submitted for label approval and compliance with the provisions of

label approvals.

Compliance and Review—Compliance officers

attempt to prevent violations of the Federal

meat and poultry inspection laws by alerting

people to what they may and may not do. When

necessary they track down violations. They

also conduct periodic reviews to evaluate the

effectiveness of the meat and poultry inspection

program.

Lack of compliance with meat and poultry

inspection laws may take a variety of forms—

counterfeit inspection stamps may be used, a

product label used may be incorrect, an uninspected product may be shipped in interstate

commerce, or meat and poultry may be improperly handled in foodstores.

It's up to the compliance officers to find out

about these violations and correct them. The

Staff's main tool is the authority to detain a

suspect meat or poultry product for up to 20

days. During this time, the owner of the product may remedy the deficiency so that the consumer will receive a wholesome, unadulterated

and truthfully labeled meat or poultry product.

If the product is unwholesome, compliance officers make sure the product is not allowed to

enter human food channels.

If the owner does not take proper action

within 20 days to remedy the situation, then

the compliance officers move for a court order

to have the product seized for violation of Federal law. The court then decides on the proper

disposition of the questionable product.

Federal-State Cooperation—Federal inspection

covers meat and poultry and their products

which are sold in interstate or foreign commerce. USDA's Consumer and Marketing Service has responsibility and control over the

wholesomeness of these foods. With the passage of the Wholesome Meat Act in 1967 and

the Wholesome Poultry Products Act in 1968,

each State is required to provide an inspection system at least equal to Federal requirements, or all plants in that State must be Federally inspected. If the State complies, the

State inspection covers plants which produce

meat and poultry products for sale only within

the State.

Federal and State authorities charged with

administering meat and poultry inspection programs may also have a joint program of enforcement. While Federal and State compliance

activities are, in many cases, conducted independently of one another—depending on jurisdiction—often joint efforts are called for. Such

efforts permit the Federal and State agencies

to integrate their compliance and review programs to offer consumers maximum protection

against unwholesome, adulterated, and deceptively labeled meat and poultry products.

Teaching Aids for Clarifying

USDA Inspection

Publications (suitable for handouts) :

Meat and Poultry—Wholesome for You (G170). Facts on how meat and poultry inspection protects consumers.

Meat and Poultry—Clean for You (G-173).

Sanitation requirements the processors must

meet under inspection, and how to keep

products clean after buying.

Meat and Poultry Inspection (C&MS- 92).

A fact sheet.

Foreign Meat and Poultry Inspection Program

(C&MS-84), A fact sheet.

How to Buy Beef Roasts (G-146). Illustrates

and describes 10 beef roast cuts, USDA

grades for beef, how much to buy, suggested

cooking methods. Chart of cuts.

How to Buy Beef Steaks (G-145). Illustrates

and describes 16 beef steak cuts, gives degree ¡of : tenderness for each, explains USDA

grades, suggests amounts to buy, how to

cook. Chart of cuts.
How to Buy Meat for Your Freezer (G-166),

Points you need to consider, such as how

much to buy, quality, dealer reputation. How

to compare costs of sides, quarters, wholesale cuts, and retails. What USDA grades

mean.

How to Buy Poultry (G-157). What the USDA

grades mean, age classifications, what to

look for on the label Tips on buying, cooking, storing.

Movies:

That the Best Will Be Ours. A 16 mm color,

sound film on meat and poultry inspection.

Released 1971. Runs about 18 minutes. Examines the establishment, growth, and

changes in the inspection program, with

emphasis on what the program means to today's and tomorrow's consumers.

Janet and the Genie. A 16 mm color, sound film

on C&MS food grading and inspection services. Runs 28^^ minutes. Released 1967.

Home economics students and consumers

take a trip with Janet, a young high school

student, as she journeys through meat packing, poultry processing, apple packing, %gg

handling, and dairy plants with the help of

"The Genie," a magical character who shows

her how to be a smart shopper.

Something to Crow About. A 16 mm color,

sound film extolling poultry as a high quality, wholesome food. Released 1964. Runs

271/^ minutes. A European magazine writer

tours a hatchery, feed mill, broiler farm,

processing plant, and supermarket. Emphasizes inspection, which assures consumers

that the product bearing the USDA mark is

safe, clean, and wholesome. Shows how poultry is graded for quality and explains difference between inspection and grading.
Puzzled About Meat & Poultry Inspection?

MAYBE SO. BUT you may know

more about inspection^ buying and care of meat and

poultry than you think Î Why not give

this puzzle a try?

And if you don^t do so well, write

to Office of Information, U.S. Department of Agriculture, Washington,

D.G. 20250, for the free USDA publications, G-170 through 174. Inspection needn't be perplexin'!

ACROSS

1. All of us who buy and eat food.

Source of pork.

Always cook all the way

through (two words).

Another name fot margarine

made with animal fat. It has a

USDA standard of identity stating how it must be made.

Meat from cattle.

Meat and poultry plants under

USDA inspection must be kept

3 to help assure you of a

3.

7.

8.

9.

11.

wholesome product.

12. A Cornish is inspected

for wholesomeness just like other

poultry.

14. Always meat and poultry

at low temperatures to slow down

bacteria growth.

18. Meats cooked in an oven.

20. Ground meats, with spices in a

casing.

21. Some of meat are more

tender than others.

22. Biggest item in the food budget.

DOWN

1. Rich, red is sign of fresh

meat.

2. The of USDA inspection

is a sign of wholesome meat.

4. The USDA on meat and

poultry tells you its quality level.

5. He checks your meats and poultry for wholesomeness before

they reach your store.

6. These birds should be stored at

refrigerator temperatures for

only I or 2 days—^but they may

be kept in the freezer at 0** F

for up to 12 months.

Government inspection helps

us from bad meat and poultry.

A basic part of all meats. USDA

inspectors limit it to 30% in hot

dogs and other cooked sausage

products like bologna.

Beef can be in many different ways.

Are good to take on picnics, but

should be kept cold.

Thanksgiving bird.

Meat from milk-fed calves.

17. You needn't money on

unnecessarily expensive meat and

poultry products if you read the

USDA-approved labels.

Never any food containing meat or poultry that looks

ofF-color or smells sour.

(Answers on next page«)

10.

11.

13,

15.

16.

19.
PuzzleAnswers

1. Consumers.

3. Hog (or pig).

7. Pork chops. For more cooking

and care tips, write for "Meat

and Poultry—Care Tips for

You;' G-174.

8. Oleo. More on USDA standards

for meat and poultry products is

in "Meat and Poultry—Standards for You," G-171.

9. Beef.

11. Clean. To learn more about how

USDA checks for cleanliness in

plants, request "Meat and Poultry-^lean for You," G-173.

12. Hen.

14. Store.

18. Roasts.

20, Sausage.

21. Cuts.

22. Meat.

DOWN

1. Color.

2. Mark.

4. Grade.

5. Inspector. The work of USDA's

Consumer and Marketing Service

in helping to assure wholesome

products is described more fully

in "Meat and Poultry—Wholesome for You," G-170.

6. Chickens.

7. Protect.

10. Fat.

11. Cooked.

13. Hams.

15. Turkey.

16. Veal.

17. Waste. USDA's labeling requirements for inspected products are

explained in "Meat and Poultry

—Labeled for You," G-.172.

19. Taste.

10
11

U.S.

INSPECTED

AND PASSED BY

DEPARTMENT OF

AGRICULTURE

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13

%^í?%^.

•

^4^ BY ^5^ Slid US

DEPARTMENT

AGRICULTURE

P-42

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15

USDA

PRIME

17

USDÄ

CHOICE

19

USDA

GOOD

21

23

unit 2 Labeling and Standards

UNIT OBJECTIVES:

To develop an understanding of the U.S. Department of Agriculture labeling and standards program for meat and poultry products

and how smart shoppers can use the information on labels to make wise decisions between

competitive products.

To develop an awareness of how labeling

and standards rules are set and how consumers

can participate.

OVERVIEW:

All labels on Federally inspected meat and

poultry products must be truthful and accurate

and must be approved by USDA before they

can be used. To be labeled with a particular

name, a Federally inspected meat or poultry

product must be approved by the U.S. Department of Agriculture as meeting specific product requirements. In order to do this, USDA

sets standards for products. These standards

or requirements describe what is to be in the

product—such as the minim^um amount of

meat, the maximum amount of water, and what

other ingredients may be in the product.

SUGGESTED LEARNING

EXPERIENCES:

• Enlargement of sample label: point out

required information on label

• Visit a grocery store: have students note

the number of competing brands of various

processed meat and poultry products, the different size, ingredients, weight and relative

cost of servings. Discuss situations in which

the lower priced product may not be the best

buy.

• Compare cost and ingredients of five different kinds of frankfurters.

• Compare cost of whole chicken vs. cut-up

chickens and parts. Cut up a chicken in class,

• Write meat and poultry companies and

trade associations for more information and

recipes for meat and poultry (including fresh

and canned products and economical and convenient dinners.)

• Have students bring in sample labels and

packages and discuss the information contained on the labels. Include: TV dinners, pot

pies, sausage, luncheon meat, hot dogs, sandwich spread, cooked ham.

• Which would you buy? Give students simple examples of common buying situations with

alternative labeling information representing

different products. Have them select the best

buy among the alternatives. Key points to consider: cost per package, cost per serving, ingredients, serving requirements of the family,

storage capability for excess, nutritional value

of products, etc.

• Conduct a taste test (example: 5 different

kinds of frankfurters.)

• Conduct a visual examination of different

brands of beef stew. Consider : can size, order

of ingredients, cost of each can.

CONTENT:

Coverage of Labeling Program

The label, container, formula, method of

manufacture, and frequently a sample of the

product are submitted by the processor. Each

part of the label is checked for accuracy and

conformance with Federal regulations and specifications for that particular product. Home

economists check the contents and cooking instructions to make sure they conform to the

label. All products must meet minimum Federal specifications set up for the particular

product they represent.

Labels may be rejected for failure to meet

USDA requirements. Many labels are rejected

for the improper use or omission of certain

words. If a product has been prepared by special processing, the product name must identify

the processing or the method of processing

must be indicated on the label. Example : Fullycooked ham, corned beef, dried beef, pickled

pigs feet, chopped ham, minced beef, cooked

turkey roll.

When any product is enclosed in a container

along with a packing substance such as brine,

vinegar, or agar jelly, this must be stated on

25
the label with the name of the product. Example: Frankfurters Packed in Brine, Beef

Tongue Packed in Agar Jelly.

Any geographical term referring to a locality

other than that in which the product was produced may appear on the label only when qualified by the word "style/' "type," or "brandssuch as Virginia-Style Ham and Country-Style

Sausage. However, when these qualifying

words are used on a product, the product must

be similar to that product which has been identified as peculiar to the locality represented by

the geographical term. The label on such products must also give the actual locality where

the product was prepared.

Transparent packaging material for meat

products cannot be of a color or design that

would mislead the consumer as to the color,

quality, or kind of product to which they are

applied. For instance, red lines or designs

would not be permitted on the cellophane that

covers bacon or pork sausage, since it might

give a false impression of leanness.

If the product is imported, the name of the

country of origin must be shown, such as

"Product of Denmark.'*

How to Read a Label

Before a label can be approved by USDA, it

must contain:

• The common or descriptive name.

• The official mark of inspection.

• A net weight statement. This must show

only the weight of the product and must not

include the packaging material.

• The name, address and zip code of the

manufacturer or distributor.

• An ingredient statement, if the product

is composed of two or more ingredients. The

common name of each ingredient used in formulating the product must be shown in descending order from those ingredients weighing the most to those weighing the least. Natural spices may be listed simply as "spices"

and not by their specific name. Small amounts

of powdered vegetables and extractives of

spices may be grouped together under the term

"flavoring."

• A warning statement such as "Keep Refrigerated," if applicable. If a product must

be kept frozen or refrigerated to protect its

wholesomeness, then a warning (such as "Keep

Frozen" or "Keep Refrigerated") must appear

on the label.

* The size of each serving, if the label specifies the number of servings in the package.

• An accurate representation of the contents,

if a photograph or drawing of the product appears on the label. If the container holds six

slices of turkey, the illustration may show only

six slices of turkey. If garnish, trimming, or

dish is shown on the label but is not contained

in the product, the illustration must be marked

"Serving Suggestion" or "Suggested Serving."

This statement must also appear if the product is raw and the picture represents it after

being cooked.

How Standards Are Set

A standard is something established for use

as a basis of comparison in measuring or judging content. Before USDA will approve a label,

the name of the product on the label must describe what is in the package.

In USDA test kitchens, home economists and

food technologists examine similar products

processed by various manufacturers to learn

what current practices are and acquire information from restaurants on professional ways

used to prepare foods. Cookbooks and other

reference sources reveal information about the

standard definition of a product.

Consumer feedback is especially important.

Taste panels are used. Technical work is done

in laboratories to establish how much fat or

moisture may be in a product. If a manufacturer markets a product which is similar to

one for which requirements are set, but which

does not comply exactly with the standard,

then he must call his product by another name.

How Consumers Can Participate in

Setting Standards

Between the time a proposed standard leaves

the test kitchen and the time it is incorporated

into a formal regulation, it is published in the

Federal Register so that anyone who wishes

can comment on it. Since regulations are principally designed to protect you, as a consumer,

your comments may well decide whether or not

a standard is adopted and what it will require.

In order to know when a standard is being

considered, read newspapers, listen to radios,

26
talk to friends in civic organizations and consumer organizations. Then write and tell USDA

what you think about the proposal.

Examples of Standards for Meat and

Poultry Products

To be labeled with a particular name—such

as "All Beef Franks" or "Chicken Soup"—a

Federally inspected meat or poultry product

must be approved by the U.S. Department of

Agriculture as meeting specific product requirements. Following are products for which

percentages of meat, poultry, or other ingredients have been established. (This list does

not include all products for which requirements

have been set, nor does it necessarily include

all requirements for those products that are

listed.)

Red Meat Products (all percentages of meat

are on the basis of fresh uncooked weight unless otherwise indicated)

•BARBECUED MEATS—Weight of meat

when barbecued can't exceed 70% of

weight of fresh uncooked meat. Must have

barbecued (crusted) appearance and be

prepared over burning or smoldering hardwood or its sawdust.

• BARBECUE SAUCE WITH MEAT—At

least 35% meat (cooked basis).

• BEANS WITH BACON IN SAUCE—At

least 12% bacon.

• BEANS WITH FRANKFURTERS IN

SAUCE—At least 20% franks.

• BEANS WITH HAM IN SAUCE—At least

12% ham (cooked basis).

• BEANS WITH MEAT BALLS IN SAUCE

—At least 20% meatballs.

• BEEF AND DUMPLINGS WITH GRAVY

or BEEF AND GRAVY WITH DUMPLINGS—At least 25% beef.

• BEEF BURGUNDY—At least 50% beef.

• BEEF SAUCE WITH BEEF AND MUSHROOMS—At least 25% beef and 7%

mushrooms.

• BEEF SAUSAGE (raw)—No more than

30% fat.

• BEEF STROGANOFF—At least 45% fresh

uncooked beef or 30% cooked beef, and

at least 10% sour cream or a "gourmet"

combination of at least 7.5% sour cream

and 5% wine.

• BEEF WITH BARBECUE SAUCE—At

least 50% beef (cooked basis).

BEEF WITH GRAVY—At least 50% beef

(cooked basis). /GRAVY WITH BEEF—

At least 35% beef (cooked basis).

BREADED STEAKS, CHOPS, etc.—Breading can't exceed 30% of finished product

weight.

BREAKFAST SAUSAGE—No more than

50% fat.

BRUNSWICK STEW—At least 25% meat.

BURRITOS—At least 15% meat.

CABBAGE ROLLS—At least 12% meat.

CANNELLONI WITH MEAT AND SAUCE

—At least 10% meat.

CAPELLETTI WITH MEAT IN SAUCE—

At least 12% meat,

CHILI CON CARNE—At least 40% meat.

CHILI CON CARNE WITH BEANS—At

least 25% meat.

CHILI HOT DOG SAUCE WITH MEAT—

At least 6% meat.

CHILI HOT DOG WITH MEAT—At least

40% meat in chili.

CHILI MACARONI—At least 16% meat.

CHILI PIE—At least 20% meat.

CHILI SAUCE WITH MEAT—At least 6%

meat.

CHOPSUEY (AMERICAN STYLE) WITH

MACARONI AND MEAT—At least 25%

meat.

CHOP SUEY VEGETABLES WITH MEAT

—At least 12% meat.

CHOW MEIN VEGETABLES WITH

MEAT—At least 12% meat

CONDENSED, CREAMED DRIED BEEF

or CHIPPED BEEF—At least 18% dried

or chipped beef (figured on reconstituted

total content).

CORNED BEEF AND CABBAGE—At least

25% corned beef.

CORN DOG—Must meet standards for

frankfurters and batter can't exceed the

weight of the frank.

CREAM CHEESE WITH CHIPPED BEEF

(Sandwich spread)—At least 12% meat.

CROQUETTES—At least 35% meat.

CURRIED SAUCE WITH BEEF AND

RICE (Casserole)—At least 35% beef

(figured on beef and sauce part only).

DEVILED HAM—No more than 35% fat.

EGG FOO YOUNG WITH MEAT—At least

12% meat.

27
© EGG ROLLS WITH MEAT—At least 10%

meat.

• ENCHILADA WITH MEAT—At least 15%

meat.

• FRANKFURTERS, BOLOGNA, OTHER

COOKED SAUSAGE—May contain meat

and meat by-products; no more than 30%

fat, 10% added water, and 2% corn syrup;

no more than 15% poultry unless its presence is reflected in product name ; no more

than 3.5% cereals and nonfat dry milk,

with product name showing that they're

added. /"ALL MEAT—Only muscle tissue with natural amounts of fat; no byproducts, cereal, or binders./ "ALL

BEEF"—Only meat of beef animals.

• FRIED RICE WITH MEAT—At least 10%

meat.

• FRITTERS—At least 35% meat.

• FROZEN BREAKFASTS—At least 15%

meat (cooked basis).

• FROZEN DINNERS—At least 25% meat or

meat food product (cooked basis, figured

on total meal minus appetizer, bread and

dessert).

• FROZEN ENTREES: MEAT AND ONE

VEGETABLE—At least 50% meat (cooked

basis) /MEAT, GRAVY OR SAUCE,

AND ONE VEGETABLE—At least 30%

meat (cooked basis).

• GOULASH—At least 25% meat.

• GRAVIES—At least 25% meat stock or

broth, or at least 6% meat.

• HAM—CANNED—Limited to 8% total

weight gain after processing; if gain is

up to 8%, must be labeled "HAM, WITH

NATURAL JUICES"; if between 8%

and 10%, must be labeled "HAM—WATER ADDED—WITH JUICES."

• HAM—NOT CANNED—Must not weigh

more after processing than the fresh ham

weighs before curing and smoking; if contains up to 10% added weight, must be

labeled "HAM—WATER ADDED"; if

more than 10%, must be labeled "IMITATION HAM".

• HAM A LA KING—At least 20% ham

(cooked basis).

• HAM AND CHEESE SPREAD—At least

25% ham (cooked basi^).

• HAMBURGER OR GROUND BEEF—No

more than 30% fat; no extenders.

HAM CHOWDER—At least 10% ham

(cooked basis).

HAM CROQUETTES—At least 35% ham

(cooked basis).

HAM SALAD—At least 35% ham (cooked

basis).

HAM SPREAD—At least 50% ham.

HASH—At least 35% meat (cooked basis).

HIGH MEAT BABY FOODS—At least 30%

meat.

LASAGNA WITH MEAT AND SAUCE—

at least 12% meat.

LIMA BEANS WITH HAM OR BACON IN

SAUCE—At least 12% ham or cooked

bacon.

LIVER SAUSAGE, LIVER LOAF, LIVER

PASTE, LIVER CHEESE, LIVER PUDDING, LIVER SPREAD, and similar liver

products—At least 30% liver.

MACARONI AND BEEF IN TOMATO

SAUCE—At least 12% beef.

MACARONI SALAD WITH HAM OR BEEF

—At least 12% meat (cooked basis).

MANICOTTI (containing meat filling)—At

least 10% meat.

MEAT BALLS—No more than 12% extenders (cereals, etc.)

MEAT BALLS IN SAUCE—At least 50%

meat balls.

MEAT CASSEROLES—At least 25% fresh

uncooked meat or 18% cooked meat.

MEAT PIES—At least 25% meat.

MEAT RAVIOLI—At least 10% meat in

ravioli.

MEAT SALADS—At least 35 %o meat (cooked

basis).

MEAT TACO FILLING—At least 40% meat.

MEAT TACOS—At least 15% meat.

MEAT TURNOVERS—At least 25% meat.

OMELET WITH BACON—At least 12%

bacon (cooked basis).

OMELET WITH HAM—At least 18% ham

(cooked basis).

PATE DE FOIE—At least 30% liver.

PEPPER STEAKS—At least 30% beef

(cooked basis).

PIZZA SAUCE WITH SAUSAGE—At least

6% sausage.

PIZZA WITH MEAT^At leasir,15% meat.

PIZZA WITH SAUSAGE—At least 12% sausage (cooked basis) or 10% dry sausage,

such as pepperoni.

28
• PORK SAUSAGE—Not more than 50% fat.

• PORK WITH BARBECUE SAUCE—At least

50% pork (cooked basis).

• PORK WITH DRESSING AND GRAVY—At

least 30% pork (cooked basis)/PORK AND

DRESSING—At least 50% pork (cooked

basis).

• SANDWICHES (containing meat)—At least

35% meat.

« SAUCE WITH MEAT OR MEAT SAUCE—

At least 6% meat.

• SAUERBRAUTEN—At least 50% meat

(cooked basis).

• SAUERKRAUT BALLS WITH MEAT—At

least 30% meat.

• SAUERKRAUT WITH WIENERS AND

JUICE—At least 20% wieners.

• SCALLOPED POTATOES AND HAM—At

least 20% ham (cooked basis).

• SCALLOPINE—At least 35% meat (cooked

basis).

• SCRAPPLE—-At least 40% meat and/or

meat by-products.

• SPAGHETTI SAUCE AND MEAT BALLS

—At least 35% meat balls (cooked basis).

• SPAGHETTI SAUCE WITH MEAT—At

least 6% meat.

• SPAGHETTI WITH MEAT AND SAUCE—

At least 12% meat.

• SPAGHETTI WITH MEAT BALLS AND

SAUCE—At least 12% meat.

• SPANISH RICE WITH BEEF or HAM—At

least 20% beef or ham (cooked basis).

• STEWS (BEEF, LAMB, and the like)—At

least 25% meat.

• STUFFED CABBAGE WITH MEAT IN

SAUCE—At least 12% meat.

• STUFFED PEPPERS WITH MEAT IN

SAUCE—At least 12% meat.

• SUKIYAKI—At least 30% meat.

• SWEET AND SOUR PORK OR BEEF—At

least 25% fresh uncooked meat or 16%

cooked meat, and at least 16% fruit.

• SWISS STEAK WITH GRAVY—At least

50% meat (cooked basis) ./GRAVY AND

SWISS STEAK—At least 35% meat

(cooked basis).

• TAMALE PIES—At least 20% meat.

• TAMALES—At least 25% meat.

• TAMALES WITH SAUCE — (or WITH

GRAVY)—At least 20% meat.

• TAQUITOS—At least 15% meat.

• TONGUE SPREAD—At least 50% tongue.

• TORTELLINI WITH MEAT—At least 10%

meat.

• VEAL BIRDS—At least 60% meat and not

more than 40% stuffing.

• VEAL CORDON BLEU—At least 60% veal,

5% ham, and containing Swiss, Gruyere

or Mozzarella cheese.

• VEAL FRICASSEE—At least 40% meat.

• VEAL PARMAGIANA—At least 40% breaded meat product in sauce.

• VEAL STEAKS—Can be chopped, shaped,

cubed, frozen. Beef can be added with

product name shown as "VEAL STEAKS,

BEEF ADDED, CHOPPED, SHAPED,

AND CUBED.'' No more than 20% beef

or must be labeled "VEAL AND BEEF

STEAK, CHOPPED, SHAPED AND

CUBED." No more than 30% fat.

Poultry Products (All percentages of poultry

—chicken, turkey, or other kinds of poultry—

are on cooked, deboned basis unless otherwise

indicated.

• BREADED POULTRY—No more than 30%

breading.

• CANNED BONED POULTRY:

—BONED (kind), SOLID PACK—At least

95% poultry meat, skin and fat.

—BONED (kind)—At least 90% poultry

meat, skin and fat.

—BONED (kind), WITH BROTH—At

least 80% poultry meat, skin and fat.

—BONED (kind), WITH SPECIFIED

PERCENTAGE OF BROTH—At least

50% poultry meat, skin and fat.

• CHICKEN CACCIATORE—At least 20%

chicken meat, or 40% with bone.

• CHICKEN CROQUETTES—At least 25%

chicken meat.

• CHOPPED POULTRY WITH BROTH

(BABY FOOD)—At least 43% poultry

meat, with skin, fat, and seasoning.

• CREAMED POULTRY—At least 20% poultry meat.

• POULTRY A LA KING—At least 20% poultry meat.

• POULTRY BARBECUE—At least 40% poultry meat.

• POULTRY BURGERS—100% poultry meat,

with skin and fat.

29
• POULTRY CHOP SUEY—At least 4% poultry meat./CHOF SUEY WITH POULTRY

—At least 2% poultry meat.

• POULTRY CHOW MEIN, WITHOUT NOODLES—At least 4% poultry meat.

• POULTRY DINNERS—At least 18% poultry

meat.

• POULTRY FRICASSEE—At least 20% poultry meat.

• POULTRY FRICASSEE OF WINGS—At

least 40% poultry meat (cooked basis,

with bone).

• POULTRY HASH—At least 30% poultry

meat.

• POULTRY NOODLES OR DUMPLINGS—

At least 15% poultry meat, or 30% with

bone./NOODLES OR DUMPLINGS WITH

POULTRY—At least 6% poultry meat.

• POULTRY PIES—At least 14% poultry

meat.

• POULTRY RAVIOLI—At least 2% poultry

meat.

• POULTRY ROLLS—Binding agents limited

to 8% in cooked roll.

• POULTRY SALAD—At least 25% poultry.

• POULTRY SOUP—At least 2% poultry meat,

• POULTRY STEW—At least 12% poultry

meat.

• POULTRY TAMALES—At least 6% poultry meat.

• POULTRY TETRAZZINI—At least 15%

poultry meat.

. POULTRY WITH GRAVY—At least 35%

poultry meat./GRAVY WITH POULTRY

—At least 15% poultry meat.

• SLICED POULTRY WITH GRAVY—At

least 35% poultry.

Complete standards of identity currently

exist for three meat products. These standards

require specific ingredients to be present as

follows :

• CORNED BEEF HASH—Must contain at

least 35% beef (cooked basis). Also must contain potatoes (either fresh, dehydrated, cooked

dehydrated, or a mixture of these types), curing agents, and seasonings. May be made with

certain optional ingredients such as onions,

garlic, beef broth, or beef fat. May not contain

more than 15% fat nor more than 72% moisture.

• CHOPPED HAM—Must contain fresh,

cured, or smoked ham, along with certain specified kinds of curing agents and seasonings.

May also contain certain optional ingredients

in specified amounts, including finely chopped

ham shank meat, dehydrated onions, dehydrated

garlic, corn syrup, other chemical substances

as permitted in the Federal standard, and not

more than 3% water to dissolve the curing

agents.

• OLEOMARGARINE OR MARGARINE—

Must contain either the rendered fat, oil, or

stearin derived from cattle, sheep, swine, or

goats ; or a vegetable food fat, oil, or stearin ;

or a combination of these two classes of ingredients in a specified proportion. Must contain

-—individually or in combination— pasteurized

cream, cow's milk, skim milk, a combination of

nonfat dry milk and water or finely ground

soybeans and water. May contain optional ingredients specified in the standard, including

butter, salt, artificial coloring, vitamin A and D,

and permitted chemical substances. Fat in finished product may not exceed 80 %. Label must

indicate whether product is from animal or

vegetable origin or both.

Teaching Aids for Clarifying USDA

Labeling and Standards Program:

Publications (suitable for handouts):

Meat and Poultry—Labeled for You (G-172).

How labeling safeguards of inspection protect the consumer and how consumers can

take part in setting of labeling rules.

Meat and Poultry—Standards for You (G-171).

How standards and requirements for composition of meat and poultry products are

formulated and how consumers can have a

voice in setting of standards.

30
unit 3 Care of Meat and Poultry Products

UNIT OBJECTIVES:

To develop an understanding of keeping meat

and poultry products wholesome after they

leave the store.

To develop habits of caring for meat and

poultry products so they retain their wholesomeness.

OVERVIEW:

The U.S. Department of Agriculture inspects

and certifies the wholesomeness of meat and

poultry products if they are processed in plants

which sell across State lines or in foreign

commerce. States are developing or enforcing

their own programs for inspecting products in

plants which sell totally within the State boundaries. Inspection begins when the livestock

or poultry is still alive and continues through

slaughter, processing, packaging and labeling.

All these steps are taken to make sure the

meat and poultry products you buy are wholesome. But making sure they stay that way is

up to the consumer. Care in buying, storing,

handling, and cooking them is essential to retaining the wholesomeness of the products.

SUGGESTED LEARNING

EXPERIENCES:

• Illustrate on the blackboard or by picture

how bacteria multiply. Or, develop bacteria

culture on agar plate. Discuss the effects of

time and temperature on growth.

• Discuss storage charts for refrigerator

and freezer. Demonstrate how to wrap and

store meat and poultry in refrigerator.

• Demonstrate how to prepare meat and

poultry to retain wholesomeness. Follow with

student demonstrations or laboratory preparation.

• Visit meat department of grocery store

to talk with meat manager regarding care of

meats and poultry to retain wholesomeness,.

• Show and discuss different kinds of packaging materials.

• Plan and carry out a study of home care

of meat and poultry. Determine extent to which

recommended practices are being observed in

sampling of homes in the school district. Plan

and carry out an educational program to improve practices. Evaluate results through an

end survey.

CONTENT:

Bacteria and Parasites—Kinds,

Causes, Effects

Bacteria are all around us—in the air we

breathe, in food we eat, even in our nose and

throat, or on our skin. Many are beneficial. But

some growing in food cause illness, in the form

of food poisoning. They thrive best under warm,

moist conditions. Temperatures around 60 to

120 degrees provide ideal conditions for their

growth.

Temperature and time influence the growth

of bacteria and their production of bacterial

toxins in foods. Prompt cooking and proper

refrigeration of foods slows the growth of

most bacteria. The growth of harmful bacteria

and the production of their toxins are almost

completely prevented by proper refrigeration

practices.

Some types of bacteria can grow slowly in

foods that are properly refrigerated. These

are called psychrophilic bacteria and cause the

spoilage of foods held for a long time under

proper refrigeration. Their growth does not result in food poisoning but they are responsible

for a loss in food quality. Extended refrigeration of perishable foods may result in the development of slime, off odors, and poor color.

These changes, although not harmful, are not

acceptable and may be avoided by purchasing

only that amount of foods that can be consumed

within a reasonable period of time. Leftovers

should be used within several days or discarded.

The proper purchasing, refrigeration, and rotation of perishable foods can eliminate losses

due to psychrophilic spoilage, improve the quality of foods consumed, and result in economic

savings for the consumer.

31
The USDA and various other public and private agencies are conducting research to prevent these food-borne diseases. In the meantime, you should know something about these

diseases and how to avoid them.

The names of some of the most common disease-producing bacteria found in foods are:

Salmonella, Clostridium perfringens, Staphylococcus aureus, and Clostridium botulinum. Some

attack stomach or intestinal tissues directly ;

others may form a toxin.

The most common parasite found in food,

which may still be a threat to health, is Trichinella spiralis. It causes the disease, trichinosis,

which can be transmitted to human beings

when they eat undercooked pork. So, the best

way to prevent trichinosis is to serve only pork

and pork products which have been cooked all

the way through—brought to an internal temperature of at least 137° F. This temperature

is sufficient to prevent trichinosis if the pork

does contain trichinae. However, for destroying

some other organisms that can cause illness

and for the best flavor and texture, 170"^ F. is

the most desirable internal temperature when

roasting fresh pork. A very important point

to remember when cooking any pork product

is to be sure to cook it all the way through,

but don't overcook it. Overcooking results in

products that are less juicy and tender and

have less flavor.

In the disease, trichinosis, tiny microscopic

worms from the infected meat are released in

the intestinal tract and carried by the bloodstream to muscle tissues. There they cause

swelling and muscular pain. Diarrhea may be

caused by the mature worm in the intestinal

tract. The muscular weakness may be prolonged and disabling and, in some cases, causes

death. Trichinosis has gradually decreased in

the last several years because of State and local

laws forbidding the feeding of raw garbage

to hogs.

All processed meat products that contain

fresh pork and which might be eaten without

thorough cooking in the home are adequately

processed in Federally inspected plants to assure the destruction of the organism. Since the

organism is destroyed by thorough cooking, or

by a combination of various processes, controis over the actual cooking and processing

of the products are maintained under Federal

inspection to protect consumers from this

danger.

Salmonellosis results from eating food containing large numbers of salmonellae and which

has not been thoroughly cooked. It causes

cramps, nausea, headache, vomiting, diarrhea

and dehydration. Antibiotics, fluids and bed rest

are the best medicine. Healthy persons throw

off the infection usually within 24 to 36 hours,

although it can kill elderly people, infants or

invalids.

Germs in animal feeds may be one possible

source of salmonella infection for animals. Food

handlers are another source of contamination.

Only thorough cooking kills salmonella in meats

and poultry. Freezing curbs, but does not kill

these germs.

Another type of bacteria causing foodborne

illness is Clostridium perfringens. It causes illness through improperly handled, cooked meats.

However, illness can easily be prevented if the

food is properly refrigerated and then cooked

thoroughly before serving.

The symptoms of perfringens poisoning are :

nausea without vomiting, diarrhea, acute inflamation of stomach and intestines.

Staphylococcus aureus, can produce a poisonous toxin in food, causing so-called "staph"

poisoning. It is less acute than salmonellosis,

but is more common and causes symptoms

similar to those of salmonellosis (but shorterlasting—usually less than a day). Carelessness

on the part of food handlers is frequently a

cause. Thorough cooking, sanitary handling,

and proper storage of products can prevent

Staphylococcus aureus poisoning.

The symptoms of staph poisoning are: vomiting, diarrhea and abdominal cramps. It's generally mild and is often attributed to other

causes.

Another bacterium which produces poisonous

toxins in food is Clostridium botulinum. It

causes botulism, the rarest and deadliest kind

of food poisoning. Botulism spores are harmless

in themselves, but the deadly toxin they produce when they reproduce attacks the central

nervous system 12 to 36 hours after food containing the toxin has been eaten. Low-acid or

non-acid foods are usually the ones carrying

the toxin, which is produced in the absence of

oxygen, such as a sealed container. The toxin

is destroyed by boiling the food for 10 to 20

32
minutes. Symptoms of this disease are: double

vision, inability to swallow, speech difficulty,

progressive respiratory paralysis.

Care Tips

Any food can be a joy to serve and eat if it is

prepared properly, but almost any food can be

ruined if it is handled carelessly. A food may

be safe to eat when it's purchased, but unless

it's handled carefully and properly, it may

cause illness. Lack of sanitation, insufficient

cooking, and improper storage can allow bacteria in food to increase to dangerous levels.

Buying

• Shop at clean, well-kept grocery store.

• Run errands first, then shop for groceries.

• Select refrigerated and frozen foods last

before checkout counter.

• Make sure frozen foods are hard-frozen.

• Make sure refrigerated foods are cold.

• Don't buy torn or damaged packages.

• Don't buy dented cans. A swollen can

might contain spoiled food that can cause

serious illness.

© Take perishable items home and refrigerate or freeze immediately.

Storing

• Store canned foods in a cool, dry place. High

temperatures may cause some loss of color,

flavor and nutritive value of canned food, but

it won't affect wholesomeness. In very humid

climate, cans may rust more, but rust doesn't

hurt food unless it's severe enough to perforate

can. Unused portions of canned foods may be

stored in can. Cover can and place in refrigerator.

• The transparent film used on prepackaged

fresh meat and poultry is designed for both

refrigerator and freezer storage for short periods. If meat or poultry is bought wrapped in

market paper, remove it, place on platter, cover

with wax paper, and store in coldest part of

refrigerator. For freezer storage, wrap in moisture, vapor-resistant (airtight) wrapping;,

Wrap an4 store giblets separately. Improper

wrapping or punctures in the package may

cause freezer burn. Freezer burn is the drying

out of the surface tissues of food, giving it a

white appearance. It it not harmful, but does

make the dehydrated area tough and tasteless

when cooked.

• Keep fresh, raw poultry and ground meat

in the refrigerator only 1 or 2 days. For longer

storage, place in freezer. Whole chicken or

turkey may be kept in the freezer at 0° for up

to 12 months. Ground meat may be kept in the

freezer up to 3 months.

» Raw fresh beef roasts and steaks may be

kept in the refrigerator 3 to 5 days, or in the

freezer up to 12 months. Check a storage chart

for other meats.

• Thawed meat and poultry may be refrozen

if they contain ice crystals o'r have been kept

cold and have been held at refrigerator temperature for no more than a day or two. In

general, if a food is safe to eat, it is safe to

refreeze.

• Separate cooked meat or poultry, stuffing,

broth or gravy, and store in refrigerator in

separate containers.

Handling

• Serve foods soon after cooking or refrigerate them ; don't leave them sitting out at room

temperature very long.

• Defrost products in your refrigerator

whenever possible. For faster defrosting, place

product in watertight wrapper in cold water

or in closed double paper bag at room temperature. This will help to keep surface of product

cool while it defrosts, thus protecting against

bacteria growth.

• Use a cooler for carrying perishable foods

from one place to another (picnic).

• Some people who have had a food-borne

disease transmit it to others through the food

they handle. That's why it's important to clean

hands carefully and frequently while handling

food.

• Thoroughly wash with hot water and soap

your hands and all equipment that has been

used for handling raw meat or poultry before

using the same for handling other foods or

cooked meat or poultry. A knife, cutting surface, or pan used for raw product can put germs

back into the cooked product unless it is

cleaned first.

• Keep hot foods HOT and cold foods COLD

—over 140° F. or under 40"^ F.

33
Cooking

• When cooking foods, use the right equipment and make sure it is working properly.

• Cook meat and poultry at low to moderate

temperatures. It will be more tender, juicy,

have less shrinkage, and there will be more to

serve.

• Always cook all pork and poultry thoroughly, but don't overcook and reduce palatability. Use meat thermometer as guide. Fresh

Pork—170°. Fresh poultry—180° to 185°.

• The pink color of some fresh pork cuts—

even though the meat is well-done—comes from

a chemical reaction of the gases in the oven

with the meat. Both electric and gas ovens will

cause this reaction. A meat thermometer is the

best way to make sure the pork is cooked to the

right internal temperature.

• ''Darkness" around bones of cooked poultry is an indication of a very young, tender

bird. Broiler-fryers are now brought to market

in about one-half the time (7-10 weeks) of several years ago. Because the birds are raised

quickly, their bones have not matured and are

very soft and porous. When the poultry is

cooked, sometimes the pigments from the marrow from the soft bones seep through and cause

the meat next to the bones to become dark. This

is in no way harmful.

• Meat and poultry may be cooked from

frozen state. Cooking time may be slightly

longer.

• Cook meat and poultry completely at one

time; never partially cook to finish cooking

later.

• It is safest to cook dressing outside the

bird, but if you want to stuff it, do so right

before roasting; don't stuff raw poultry and

then refrigerate or freeze it.

• Heat leftovers thoroughly. Bring broth

and gravy to a full rolling boil and allow to boil

for several minutes.

Teaching Aids for Clarifying USDA Care

of Meat and Poultry Products

Publications (suitable for handouts):

Meat and Poultry—Care Tips for You (G-174).

Tips on buying, handling, storing, and cooking meat and poultry products, to keep them

wholesome.

34
STORING CHART

STORAGE PERIOD

(To maintain its quality)

PRODUCT Refrigerator Freezer

35° to 40' F. 0° F.

DAYS MONTHS

FRESH MEATS

Roasts (Beef and Lamb) 3 to 5 8 to 12

Roasts (Pork and Veal) 3 to 5 4 to 8

Steaks (Beef) 3 to 5 8 to 12

Chops (Lamb and Pork) 3 to 5 3 to 4

Ground and Stew Meats 1 to 2 2 to 3

Variety Meats 1 to 2 3 to 4

Sausage (Pork) 1 to 2 1 to 2

PROCESSED MEATS

Bacon 7 1

Frankfurters 7 V2

Ham (Whole) 7 1to2

Ham (Half) 3 to 5 1 to 2

Ham (Slices) 3 1to2

Luncheon Meats 3 to 5 '^

Sausage (Smoked) 7 V Freezing not

Sausage (Dry and Semi-Dry) 14 to 21j recommended

COOKED MEATS

Cooked Meats and Meat Dishes 1 to 2 2 to 3

Gravy and Meat Broth 1 to 2 2 to 3

FRESH POULTRY

Chicken and Turkey 1 to 2 12

Duck and Goose 1 to 2 6

Giblets 1 to 2 3

COOKED POULTRY

Pieces (Covered with Broth) 1 to 2 6

Pieces (Not Covered) 1 to 2 1

Cooked Poultry Dishes 1 to 2 6

Fried Chicken 1 to 2 4

35

COOKING CHART

PRODUCT

Internal

temperature

when done

'F.

FRESH BEEF

Rare 140

Medium 160

Well Done 170

FRESH VEAL 170

FRESH LAMB

Medium 170

Well Done 180

FRESH PORK 170

CURED PORK (Cook-Before-Eating)

Ham 160

Shoulder 170

Canadian Bacon 160

CURED PORK (Fully Cooked)

Ham 140

POULTRY

Turkey 180-185

Boneless Roasts 170-175

Stuffing 165

37

TEMPERATURES

for control of bacteria

250

240

212

r~\

165

Canning temperatures for n^at and poultry in pressure canner.

Cooking temperatures destroy most bacteria. Timé required to kill bacteria

decreases as temperature is increased.

Warming temperatures prevent growth but allow survival of some bacteria.

Some bacterial growth may occur. Many bacteria survive.

DANGER ZONE. Temperatures in this zone allow rapid growth of bacteria and

production of toxins by some bacteria.

Some growth of food poisoning bacteria may occur.

Cold temperatures permit slow growth of some bacteria that cause spoilage.

Freezing temperatures stop growth of bacteria, but may allow bacteria to

survive.

39

SUMMARY OF MEAT AND POULTRY

INSPECTION PROGRAM

Federal inspection is required for meat and

poultry and their products which are sold across

State lines or in foreign trade. Meat, poultry or

products which are produced and sold within a

State must be inspected under an inspection

program that measures up to the Federal program.

Federal and State governments cooperate to

give you a wholesome, safe meat and poultry

supply. Wholesome means the animals or birds

were healthy, were processed under sanitary

conditions, and that products produced from

them are truthfully packaged and labeled, contain no harmful chemicals or additives, and are

not adulterated. Inspected products alone will

not assure against foodborne illness. It is essential that care and cleanliness be used in buying,

storing, handling and cooking of all foods.

SAMPLE TESTS

Short Answers

1. How does inspection protect consumers?

The inspection program helps make sure the meat and poultry is

safe to eat when it leaves the plant. Each animal is checked before

slaughter and after slaughter to ensure only wholesome food.

Processed products, such as frozen dinners or pot pies, are inspected—

with a special emphasis on sanitation—to make sure the product is

wholesome. They must also be truthfully labeled and the ingredients

must be listed from the one weighing the most to the one weighing the

least.

2. How long can uncooked poultry be stored?

Fresh poultry should be kept in the refrigerator no longer than 1 or

2 days. However, if it is wrapped properly, whole chicken and turkey

can be stored in the freezer for up to 12 months. Also, poultry should

be handled properly before cooking. Try to defrost poultry in the

refrigerator and not at room temperature. This keeps bacteria from

growing and makes the food safer to eat. Always serve poultry

immediately after cooking and refrigerate leftovers quickly. If you

use stuffing, remove it from the bird before you refrigerate the

leftovers.

3. How long can uncooked meat such as roasts be kept?

Uncooked meat should be kept in the refrigerator no longer than 5

or 6 days. However, if it is properly wrapped, meat may be held longer

by freezing it—for example, up to 12 months for beef and lamb roasts.

It is important to defrost frozen meat in the refrigerator and not on

the kitchen counter at room temperature. Bacteria grow rapidly at

41
room temperature, but in the refrigerator—about 40^ F.—the meat will

remain wholesome until thawed. Serve meat dishes soon after cooking

or refrigerate.

4. How should meat and poultry be wrapped for refrigerator and

freezer storage?

The transparent wrap on prepackaged meat and poultry is designed

for refrigerator storage both in the meat case and at home. The special

wrap controls moisture losses. Chilled, raw meat and poultry wrapped

only in market paper should be unwrapped, placed on a platter or tray,

covered with wax paper, and refrigerated. Products which are stored

in the freezer should be wrapped in air-tight, moisture-vapor

resistant wrappings. This will prevent the meat and poultry from losing

any of its moisture and becoming freezer burned, which will cause the

meat to lose its color, tenderness and flavor.

5. What is the meaning of "ham—^water added" on the label of

Federally inspected non-canned hams?

The simple term "ham" can be used only if the meat is returned to

its original weight after being treated with a curing solution. The

term "ham—^water added" applies to a product which has acquired up

to 10% added weight from the curing solutions. The descriptive term

"water added" must be prominent on the label—^near the name of the

product. If the product has acquired more than 10% added weight

from the curing solutions, it must be labeled as an "imitation ham."

6. Is it safe to refreeze poultry that was previously frozen and

then thawed out?

Yes, as long as it still contains ice crystals or is still cold and has

been held in the refrigerator no longer than two days after thawing.

Put poultry in the freezer right after buying it, if you plan to keep it

more than 2 days before cooking. And make sure the wrappings are

airtight. Whole chicken and turkey will keep at 0° F. for up to a year.

If you're planning to cook the poultry within two days after buying,

store the product in the refrigerator.

7. What are the best procedures to follow in cooking poultry?

The actual cooking of poultry should not be taken lightly. Poultry

should be cooked completely at one time and it should never be left

partially cooked to be finished later. It's safest to cook dressing outside

the bird. But if you want to cook the dressing inside the bird, stuff it

just before roasting. The internal temperature of the bird is one good

test for sufficient cooking. Turkey should be cooked to an internal

temperature of 180° to 185° F. in the inner thigh muscle. The

temperature of the stuffing should reach at least 165° P.

42
8. What information must appear on the label of meat and

poultry products?

USDA meat and poultry regulations require that all information

appearing on the label must be truthful. It must have the name of the

product and if a picture appears on the label, it must agree with the

contents. If the product contains several ingredients, they must be

listed from the one weighing the most to the one weighing the least.

If the number of servings is given, the size of these servings must be

stated. The net weight of the product must be listed. If necessary for

the product, storage instructions must appear. The name, address and

zipcode of the manufacturer or distributor must be shown. The round

mark of Federal inspection must appear if the product was processed

under Federal Inspection.

9. How are standards for meat and poultry products set?

USDA must approve all latels for products before they can be used

and must make sure the name on a product really describes what is in

the package. Maximum and minimum requirements for ingredients are

also set To properly protect consumers, USDA experts in home

economics, food hygiene, food technology, and food chemistry keep

attuned to constant changes in food processing. They work closely

with the food industry and get views of consumers to arrive at uniform

standards so when you buy meat and poultry products, you know

what to expect in the product by reading its label.

10. What are the different kinds of frankfurters available?

Under the USDA meat and poultry regulations, a plain frankfurter

contains meat and meat by-products, plus seasonings. An all-beef

frank, however, can contain the meat of only the beef animal, plus

seasonings. An all-meat frank can contain a combination of meat—beef,

veal, lamb, pork, and can contain up to 15% poultry meat, plus

seasonings. Frankfurters with poultry added and reflected in the

product name can contain meat and meat by-products and more than

15% poultry, plus seasonings. A hot dog with label indicating

extenders added can contain such things as nonfat dry milk, cereal, or

soy protein which helps bind the ingredients together and makes a

more firm product. The extenders can^t exceed 3V2%. Cooked sausage

products such as franks can contain no more than 30% fat, 10% added

water, and 2% corn syrup.

11. What is the best way to thaw meat and poultry?

Frozen meat and poultry should be thawed in the refrigerator. Meat

or poultry may also be thawed in a container of cold water if it's left in

a watertight wrapper. Careful thawing procedures are especially

important for poultry. If the bird must be thawed at room temperature,

43
its surface should be kept cool during thawing. This can be done by

placing it in a closed double-paper bag until it is pliable. Always cook

meat and poultry immediately after thawing or refrigerate it to reduce

the chance of bacterial growth.

12. Is there a difference between USDA inspection and

grading services ?

Yes. USDA inspection is for wholesomeness and is required for meat

and poultry products which are sold across State lines or in foreign

commerce, and in those States which have no intrastate inspection

program. USDA grading is a voluntary program for determining the

quality of meat and poultry products. The U.S. grades for poultry are

A, B, and C. Grade A is the top grade and is usually the only one found

in retail stores. The top three U.S. grades for meat are Prime, Choice,

and Good. Choice is the grade generally in most plentiful supply. It

has slightly less marbling and is less expensive than Prime. The

Federal inspection mark is round, and the grade mark is in the shape of

a shield.

True or False

1. T Federal inspection covers only meat or poultry that is sold across

State lines, in foreign commerce, in District of Columbia or in

designated States.

2. F Inspection and grading mean the same thing.

3. T The USDA grades for poultry are: USDA Grade A, B, and Ç.

4. T All imported meat and poultry products must meet the same

wholesomeness requirements as products produced in the

United States.

5. T Processing procedures in an inspected plant for ready-to eat pork

products must insure the destruction of trichinae.

6. F Food and Drug Administration administers the meat and poultry

inspection program.

7. T Labels may be rejected for improper use or omission of certain

words.

8. T If a manufacturer markets a product which is similar to one for

for which a minimum standard is set, but which does not meet

this minimum standard, then he must call his product by

another approved name.

9. F There is no limit on the amount of fat or extenders in cooked

sausage products.

10. T Cooked sausage products may contain up to 15%,poultry

without it being reflected in the name of the product.

44
11. T The way to prevent trichinosis is to eat only pork and pork

products which have been properly cooked.

12. T Food poisoning can be caused through improperly handling

meats and poultry,

13. T It^s safe to refreeze meat or poultry, but it may reduce eating

quality.

14. F After foods are cooked, they should reach room temperature

before being refrigerated.

15. T Cooked meat or poultry, stuffing, broth or gravy should be

separated and stored in refrigerator in separate containers.

16. F You should never cook meat or poultry from the frozen state.

17. T All ingredients used in processed products, not just meat or

poultry, must be approved as wholesome before use.

Multiple Choice

1. The Federal agency that administers the meat and poultry

inspection program is the

(a) Consumer and Marketing Service (answer)

(b) Food and Drug Administration

(c) Federal Trade Commission

2. Inspection is for

(a) wholesomeness (answer)

(b) quality

(c) assigning grades

3. Processed meat or poultry product labels must be

(a) wholesome

(b) colorful

(c) truthful (answer)

4. Uncooked poultry can be stored in the refrigerator without

freezing

(a) 5-6 days

(b) 1-2 days (answer)

(c) 1 month

5. Meat and poultry for freezer storage should be

(a) on a platter covered with wax paper

(b) in a brown paper bag

(c) in moisture-resistant airtight wrappings (answer)

6. An all-meat frankfurter may contain

(a) no poultry

(b) up to 15% poultry (answer)

(c) meat byproducts

45
7. The best way to thaw meat or poultry is

(a) on counter top

(b) in refrigerator (answer)

(c) in warm oven

8. A USDA grade for meat is

(a) USDA Prime (answer)

(b) U.Se Fancy

(c) U.S. Grade A

9. A beef roast or steak can be kept in the freezer at 0° F. or below

for

(a) up to 12 months (answer)

(b) no more than 6 months

(c) not recommended for freezing

10. Extenders (like cereal or dry milk) used in cooked sausage

products

(a) have no limit

(b) may not exceed 3^2% (answer)

(c) may not exceed 10%

11. Federal meat and poultry inspection is mandatory for

(a) all meat and poultry products

(b) meat or poultry products sold across State lines, in foreign

trade, in those States which have no intrastate inspection

program, and in the District of Columbia (answer)

(c) only those plants which want to use it

12. When a proposed standard is being considered

(a) it is published in Federal Register so anyone who wishes

can comment (answer)

(b) consumer views are not considered

(c) it is established and then published

13. Water added to cooked sausage products

(a) has no limit

(b) is limited to 30%

(c) is limited to 10% (answer)

46

EVALUATION SHEET

Dear Educator:

We would like to ask your cooperation in filling out the following

questionnaire in the interest of helping us provide you with the most

beneficial materials,

1. For which grade levels size of class^ and course of study were the

materials used? Elementary (1-6) , Junior High (7-9) ,

High School (10-12) .., College , Other

1 - 5 students , 5 -10 students ......... 10 - 20 students ......... 20 - 30

students , More

Social Studies .., Home Economics , Consumer Education ,

Other

2. What questions, if any, do you have concerning meat and poultry

inspection that have not been answered ? ^

3. Rate the parts of the guide listed below.

Parts of Guide Good Fair Poor

Narrative -— -«—-

Learning Aids ——

Sample Tests ——

4 Suggestions for improvement, or for new materials.

5. Other comments»

6. I am a: Teacher , Extension Specialist , Other

48
RELATED PUBLICATIONS

{available from Office of Information^

U.Si Department of Agriculture^

Washington, D,C, 20250)

* USDA Yearbook, 1969—Food for Us all—available only from Superintendent of Documents, Government Printing Office, Washington,

D.C. 20402. $2.25.

Family Fare, Food Management and Recipes (G-1).

Beef and Veal in Family Meals: A Guide for Consumers. (G-118).

Lamb in Family Meals: A Guide for Consumers (G-124).

* Poultry in Family Meals: A Guide for Consumers (G-110). 15^

Pork in Family Meals: A Guide for Consumers (G-160).

Money-Saving Main Dishes (G-43).

Keeping Food Safe to Eat: A Guide for Homemakers (G-162).

How to Use USDA Grades in Buying Food (PA-708).

This is USDA's Consumer and Marketing Service (PA-661).

Your Money's Worth in Foods (G-183).

Nutrition: Food at Work for You (GS-1).

Freezing Combination Main Dishes (G-40).

* Available from Superintendent of Documents

Mail to: Sara A. Beck, Consumer Specialist

Information Division

Consumer and Marketing Service

U.S. Department of Agriculture

Washington, D.C. 20250

for sale by the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C, 20402