Animal Products Lecture Exam

Question 1

establishment approved and registered for the slaughter of animals for human food. It is synonymous to slaughterhouse.

Answer 1

Abbattoir

Question 2

primary product of animal slaughter and dressing consisting of the skeleton with its attendant muscle, fat and, for some species, skin.

Answer 2

Carcass

Question 3

refers to the flesh of animals used as food. In a broader sense, meat refers to the carcass or carcass parts coming from
animals sufficiently mature and healthy.

Answer 3

Meat

Question 4

meat that has not undergone the chemical and physical changes that follow slaughter but has been only minimally
processed, such as by fabrication into retail cuts, cubing, grinding, marinating, or freezing

Answer 4

Fresh meat

Question 5

are edible by-products from the slaughterhouse.

Answer 5

Meat by-products

Question 6

refers to meat obtained from an illegal source.

Answer 6

Hot meat

Question 7

is meat from cattle more than 1 year old.

Answer 7

Beef

Question 8

meat from carabaos more than 1 year old

Answer 8

Carabeef

Question 9

meat from sheep.

Answer 9

Mutton

Question 10

meat from cattle less than 1 year old.

Answer 10

Veal

Question 11

meat from deer.

Answer 11

venison

Question 12

carcass or carcass parts coming from sufficiently mature and healthy animal

Answer 12

MEAT

Question 13

correct age for good quality meat

Answer 13

sufficiently mature

Question 14

meat safe for human consumption

Answer 14

healthy animals

Question 15

has not undergone any substantial change from the time of slaughter

Answer 15

FRESH MEAT

Question 16

EFFECTS OF CHILLING MEAT

Answer 16

• prevents microbial, chemical, and physical changes in meat.
• maintains the freshness of meat
• chilled meat is considered fresh

Question 17

growing/rearing of domestic animals for food

Answer 17

ANIMAL PRODUCTION

Question 18

Slaughter animals should be chosen based on the ff:

Answer 18

• Sex
• Age
• Size
• Class
• Health of the Animal
• Finish of the animal

Question 19

similar meat characteristics for pigs

Answer 19

Barrows and gilts

Question 20

similar meat characteristics for cattle

Answer 20

Steers and heifers

Question 21

more fat

Answer 21

Castrated males

Question 22

responsible for the boar taint odor

Answer 22

alpha androstenol

Question 23

Meat from older animals

Answer 23

• High water binding capacity
• Higher degree of marbling
• Dark
• High emulsion capacity
• Rough in texture
• More flavor

Question 24

Ideal age for slaughtering Swine

Answer 24

5 to 12 months

Question 25

Ideal age for slaughtering Cattle

Answer 25

3 yrs or younger

Question 26

Classes of hogs ranked by priority for slaughter

Answer 26

* Barrows and gilts * Stags * Shotes * Sows and boars

Question 27

Classes of cattle and carabao ranked by priority for slaughter:

Answer 27

* Steers * Heifers * Cows * Bulls * Stags * Bullocks

Question 28

A well finished animal should have ___% to ____% total fat

Answer 28

20-30

Question 29

Advantages of fasting the animals

Answer 29

* Saves feed * Ease in evisceration and cleaning of entrails and carcasses * Animals are thoroughly bled * Bright colored meat * Lower meat shrinkage * Longer shelf-life

Question 30

prevents meat contamination

Answer 30

Sanitation

Question 31

targets the spinal cord

Answer 31

Electric stunner

Question 32

usually done in ruminants, not allowed

Answer 32

Matador technique

Question 33

CLEANING OF THE CARCASS of Hogs:

Answer 33

- Scalding (60-82°C) - Dehairing/scraping - Shaving

Question 34

how many hours to chill pork carcasses

Answer 34

24

Question 35

how many hours to chill beef carcasses

Answer 35

48

Question 36

covering beef with cloth to maintain the quality or prevent drying of fat

Answer 36

Shrouding

Question 37

*chilling allows the meat to pass the __________

Answer 37

rigor mortis

Question 38

Freezing – temperature is

Answer 38

-18 to -20°C

Question 39

lowers the available water in meat

Answer 39

Drying

Question 40

most microorganisms are destroyed by salt (increase ionic concentration)

Answer 40

Salting

Question 41

meat is hermitically sealed in a container and subjected to the thermal process

Answer 41

Canning

Question 42

use of a mixture of curing ingredients; also known as meat processing (shorter shelf-life)

Answer 42

Curing

Question 43

dry skim milk, dry buttermilk plus butter oil

Answer 43

Recombined Milk

Question 44

milk powder plus water

Answer 44

Reconstituted Milk

Question 45

evaporated to a concentration of 73.7% water

Answer 45

Evaporated Milk

Question 46

butterfat is replaced with vegetable fat such as coconut fat

Answer 46

Filled milk

Question 47

concentrated milk to which sugar has been added

Answer 47

Condensed milk

Question 48

GENERAL RAW MILK CHARACTERISTICS | Appearance

Answer 48

opaque, color varies from white to yellow

Question 49

GENERAL RAW MILK CHARACTERISTICS flavor

Answer 49

fairly bland, sweet and salty, creamy

Question 50

cow’s milk freezing point range from -0.512 to -0.550°C

Answer 50

Freezing point

Question 51

Titratable Acidity of Milk

Answer 51

fresh milk has a TA of 0.14 to 0.16% lactic acid

Question 52

pH of Milk

Answer 52

6.6 to 6.8 with 6.6 as the most usual value at 25°C

Question 53

mastitic milk coagulates when mixed with the reagent

Answer 53

California Mastitis Test

Question 54

determine heat stability of milk

Answer 54

Alcohol Precipitation Test (APT) & Clot on Boiling Test (COB)

Question 55

titratable acidity (% lactic acid); acidic milk indicates high microbial load and activity

Answer 55

Acidity Test

Question 56

indicates cleanliness in milking parlor

Answer 56

Sediment Test

Question 57

normal milk (yellow); mastitic milk (blue)

Answer 57

Bromothymol Blue Test

Question 58

immediately done after milking and upon arrival at the processing plant

Answer 58

Cooling

Question 59

remove of physical contaminants

Answer 59

Clarification and Filtration

Question 60

milk fat is removed from the milk

Answer 60

Separation

Question 61

remixing calculated amount of fat and skim milk to attain a target fat content in a product

Answer 61

Standardization

Question 62

heat treatment following by immediate cooling

Answer 62

Pasteurization

Question 63

forcing the milk through a very small opening under high pressure

Answer 63

Homogenization

Question 64

concentrating milk to 25 to 26% total solids by removal of water

Answer 64

Evaporation

Question 65

evaporation of water from milk until a moisture content of 5% or lower in the product is attained

Answer 65

Drying