Unformatted text preview: List several food safety interventions utilized by commercial beef slaughter operations. What drives the profitability of the slaughter portion of the meat industry? Why does a retailer have a markup cost? How do commercial slaughter facilities remain profitable? What is required to be on a meat label? If microbial pathogens are identified on the surface of a carcass, where did they probably originate? Relative to inspection, what is different about conventional from ritual slaughter? Why is meat an ideal medium for microbial growth? Why is an intact steak safe when cooked to medium rare, but not a ground beef patty at the same degree of doneness? Study the portions of the scientific method and be able to decipher the hypothesis, independent, dependent, and control variables....
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- Spring '08
- commercial slaughter facilities, red meat species, Postmortem slaughter inspection, U.S. meat processing, beef slaughter operations