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VPH > 1- Slaughter and carcass dressing > Flashcards

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
Q

Where on the body can electrical stunning take place- what are the results

A

Head only- will recover but not fully- must kill ASAP
Head and body- cardic arrest- irreversible, but more painful

26
Q

Between which 2 phases do you legally need to kill the animal between after stunning

A

Within the tonic or clonic phase
Tonic is best

27
Q

List some factors that can affect the bleeding of an animal

A

Heath of animal
rest prior to slaughter- muscle tone
back bleeding into the thoracic cavity
blood splashing- capillary rupture

28
Q

What can happen if carcase not bled properly

A

the blood supply to the brain can remain and the animal can regain consciousness

29
Q

List 2 reasons for polishing a pig after slaughter

A

improve quality
eliminate burned hair and superficial epidermis

30
Q

What is the purpose of a health mark

A

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
Q

Who places the health mark on carcases and who is responsible for the health mark stamps

A

Generally placed on carcases by MHI but OV is responsible for them

VPH (32 decks)

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