(2) Hanging tender. Because of its loosely connected muscle tissues and
being located where it collects bloody drippings from the upper part of the railed
carcass, it is susceptible to bacterial spoilage. Place the hand on the hanging tender
and examine the entire surface for presence of slime or stickiness.
(3) Neck area or jugular furrow. The presence of blood and moisture
resulting from the slaughtering and dressing operation offers an excellent medium for
bacterial growth and spoilage. Examine for presence of slime or stickiness by rubbing
the hand over the neck area.
(4) Exposed surface of lean tissue. In time, any exposed surface of lean
tissue will become dark, slimy, sticky, and develop off-odor. This is particularly true of
the exposed gracilis, brisket, neck, and rib eye muscles. Examine for presence of slime
and stickiness by rubbing the hand over the exposed lean surfaces. Dark color is
determined by visual examination.
(5) Ball-and-socket joint of the beef round. Due to slow chilling, the fluid in
the ball-and-socket joint of the beef round will spoil rapidly. When this occurs, it is
called a sour round. There is no external evidence of a beef round being sour.
Examine by forcing a knife into the ball-and-socket joint of the round. Withdraw the
knife and immediately smell the blade to determine off-odor.
Section II. INSPECTION OF WHOLESALE AND MARKET-READY CUTS OF BEEF
a. This section identifies the criteria used to determine compliance with the
identity, condition, quality, and quantity requirements when inspecting wholesale or
market-ready beef. The subject matter in this subcourse will be presented from the
viewpoint of the IMPS. See figures 3-1 through 3-9 for illustrations.
b. To determine the lot size, the inspector must multiply the number of units per
case by the total number of cases.
c. Sampling will be in accordance with (IAW) the inspection data packet.
(1) The sample unit will be one unit (or cut) of product, or the contents of
one shipping container.
(2) If more than one style is present in the lot, samples should be taken
proportionately from the various styles.
(3) Select sample units at random throughout the lot. For example, if units
are packed five per case and your sample size is three, select one unit from each of