1- Slaughter and carcass dressing Flashcards

1
Q

Name the steps of beef slaughter

A

Antemortem inspection
Stunning
Shackling
Bleeding
Head removal
Hide removal
Evisceration
Splitting
Trimming
Marking
Chilling, Quartering & Deboning

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2
Q

Name the steps of lamb slaughter

A

Antemortem inspection
Stunning
Shackling
Bleeding
Hide removal
Evisceration
Splitting- if over a year
Trimming
Marking
Chilling, Quartering & Deboning

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3
Q

Name the steps of pig slaughter

A

Antemortem inspection
Stunning
Shackling
Bleeding
Scalding
Dehairing
Singing
Polishing
Washing
Evisceration
Splitting
Washing
Health mark
Chilling
Deboning

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4
Q

Define stunning

A

Any intentionally induced process which causes loss of consciousness and sensibility without pain

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5
Q

define slaughtering

A

the killing of animals intended for human consumption.

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6
Q

Name the 3 stunning methods

A

Captive bolt
Electronarcosis
Gas

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7
Q

Physiological effects of a captive bolt

A

Heavy blow > acceleration of heading leading to brain impact

Damage to nerves & b.v
Massive rise than fall in bp
Disruption of normal electrical activity

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8
Q

Name 3 things that occur after an effective stun

A

Collapse
No rhythmic breathing
Fixed glazed expression
No corneal reflex
Relaxed jaw
Tongue hanging out

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9
Q

Describe the 2 phases of stunning

A

Tonic (10-20 secs) = Collapse, stop breathing, rigid,
Clonic = Involuntary kicking

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10
Q

In which type of stunning can consciousness be regained

A

Electrical

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11
Q

What is the minimum conc of co2 used in carbon dioxide only gas stunning?

A

80%

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12
Q

What are the 3 types of gas stunning

A

Carbon dioxide at high concentration
Carbon dioxide mixed with inert gases
Inert gases

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13
Q

List some advantages of gas stunning

A

No excitement.
Completely relaxed: easy bleeding.
Non invasive.
Reduced blood splash.
Reduced Pale Soft Exudative (PSE)

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14
Q

List some Disadvantages of gas stunning

A

Very expensive
Welfare doubts:
- Acidic gas is pungent to inhale at > 40%.
- Potent respiratory stimulant: breathlessness.
- Not instantaneous.

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15
Q

Area in which you cut animals to bleed?
Cattle & pigs Vs small ruminants?

A

Neck via carotid & jugular = small ruminant

Thoracic stick via ascending aorta in cattle & pigs

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16
Q

What does singing pigs do?

A

Eliminate remaining hair

1000 degree tank

17
Q

What is splitting used for?

A

Removal of spinal cord - tissue that could be infected

18
Q

If an animal is shot at a farm what is the FCI called?

A

Health declaration

19
Q

Name 3 aims of stunning

A

Kill/slaughter humanely
Obtain the maximum amount of blood from the animal- increases keeping quality
Health and safety

20
Q

What is the main requirement of a stun

A

The loss of consciousness and sensibility shall be maintained until the death of the animal

21
Q

What licensing do slaughter men need

A

Certificate of competence -OV checks this

22
Q

Name the 2 types of captive bolt stunners and where they are used

A

Penetrative- abattoir
Non-penetrative- simple stunning on cattle, sheep, goats and deer under 10kg

23
Q

Describe the best hygiene practices during the slaughter process of meat animals, and how they contribute to hygiene

A
  1. Hoisting the animals - keep it off the floor
  2. Bleeding ASAP and as much as possible - bacteria can grow in left over blood
  3. Scalding of pigs - gets rid of dirt
  4. Skinning of beef and lamb - gets rid of outer contamination
  5. Evisceration
  6. Dressing the carcase - removing all contaminated or damaged parts
  7. Chilling - never tough the floor, keeps it dry, prevents bacterial growth
24
Q

What animals are stunned electrically

A

Sheep and pigs

25
Where on the body can electrical stunning take place- what are the results
Head only- will recover but not fully- must kill ASAP Head and body- cardic arrest- irreversible, but more painful
26
Between which 2 phases do you legally need to kill the animal between after stunning
Within the tonic or clonic phase Tonic is best
27
List some factors that can affect the bleeding of an animal
Heath of animal rest prior to slaughter- muscle tone back bleeding into the thoracic cavity blood splashing- capillary rupture
28
What can happen if carcase not bled properly
the blood supply to the brain can remain and the animal can regain consciousness
29
List 2 reasons for polishing a pig after slaughter
improve quality eliminate burned hair and superficial epidermis
30
What is the purpose of a health mark
It shows that the food has been produced to the current standards of hygienic food production in licensed premises and allow food to be traced back to those premises.
31
Who places the health mark on carcases and who is responsible for the health mark stamps
Generally placed on carcases by MHI but OV is responsible for them