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Animal Science > Animal Products Lecture Exam > Flashcards

Animal Products Lecture Exam Flashcards

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1
Q

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

A

Abbattoir

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2
Q

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

A

Carcass

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3
Q

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.

A

Meat

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4
Q

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

A

Fresh meat

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5
Q

are edible by-products from the slaughterhouse.

A

Meat by-products

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6
Q

refers to meat obtained from an illegal source.

A

Hot meat

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7
Q

is meat from cattle more than 1 year old.

A

Beef

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8
Q

meat from carabaos more than 1 year old

A

Carabeef

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9
Q

meat from sheep.

A

Mutton

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10
Q

meat from cattle less than 1 year old.

A

Veal

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11
Q

meat from deer.

A

venison

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12
Q

carcass or carcass parts coming from sufficiently mature and healthy animal

A

MEAT

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13
Q

correct age for good quality meat

A

sufficiently mature

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14
Q

meat safe for human consumption

A

healthy animals

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15
Q

has not undergone any substantial change from the time of slaughter

A

FRESH MEAT

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16
Q

EFFECTS OF CHILLING MEAT

A
  • prevents microbial, chemical, and physical changes in meat.
  • maintains the freshness of meat
  • chilled meat is considered fresh
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17
Q

growing/rearing of domestic animals for food

A

ANIMAL PRODUCTION

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18
Q

Slaughter animals should be chosen based on the ff:

A
  • Sex
  • Age
  • Size
  • Class
  • Health of the Animal
  • Finish of the animal
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19
Q

similar meat characteristics for pigs

A

Barrows and gilts

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20
Q

similar meat characteristics for cattle

A

Steers and heifers

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21
Q

more fat

A

Castrated males

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22
Q

responsible for the boar taint odor

A

alpha androstenol

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23
Q

Meat from older animals

A
  • High water binding capacity
  • Higher degree of marbling
  • Dark
  • High emulsion capacity
  • Rough in texture
  • More flavor
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24
Q

Ideal age for slaughtering Swine

A

5 to 12 months

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25
Q

Ideal age for slaughtering Cattle

A

3 yrs or younger

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26
Q

Classes of hogs ranked by priority for slaughter

A
  • Barrows and gilts
  • Stags
  • Shotes
  • Sows and boars
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27
Q

Classes of cattle and carabao ranked by priority for slaughter:

A
  • Steers
  • Heifers
  • Cows
  • Bulls
  • Stags
  • Bullocks
28
Q

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

A

20-30

29
Q

Advantages of fasting the animals

A
  • Saves feed
  • Ease in evisceration and cleaning of entrails and carcasses
  • Animals are thoroughly bled
  • Bright colored meat
  • Lower meat shrinkage
  • Longer shelf-life
30
Q

prevents meat contamination

A

Sanitation

31
Q

targets the spinal cord

A

Electric stunner

32
Q

usually done in ruminants, not allowed

A

Matador technique

33
Q

CLEANING OF THE CARCASS of Hogs:

A
  • Scalding (60-82°C)
  • Dehairing/scraping
  • Shaving
34
Q

how many hours to chill pork carcasses

A

24

35
Q

how many hours to chill beef carcasses

A

48

36
Q

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

A

Shrouding

37
Q

*chilling allows the meat to pass the __________

A

rigor mortis

38
Q

Freezing – temperature is

A

-18 to -20°C

39
Q

lowers the available water in meat

A

Drying

40
Q

most microorganisms are destroyed by salt (increase ionic concentration)

A

Salting

41
Q

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

A

Canning

42
Q

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

A

Curing

43
Q

dry skim milk, dry buttermilk plus butter oil

A

Recombined Milk

44
Q

milk powder plus water

A

Reconstituted Milk

45
Q

evaporated to a concentration of 73.7% water

A

Evaporated Milk

46
Q

butterfat is replaced with vegetable fat such as coconut fat

A

Filled milk

47
Q

concentrated milk to which sugar has been added

A

Condensed milk

48
Q

GENERAL RAW MILK CHARACTERISTICS

Appearance

A

opaque, color varies from white to yellow

49
Q

GENERAL RAW MILK CHARACTERISTICS flavor

A

fairly bland, sweet and salty, creamy

50
Q

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

A

Freezing point

51
Q

Titratable Acidity of Milk

A

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

52
Q

pH of Milk

A

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

53
Q

mastitic milk coagulates when mixed with the reagent

A

California Mastitis Test

54
Q

determine heat stability of milk

A

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

55
Q

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

A

Acidity Test

56
Q

indicates cleanliness in milking parlor

A

Sediment Test

57
Q

normal milk (yellow); mastitic milk (blue)

A

Bromothymol Blue Test

58
Q

immediately done after milking and upon arrival at the processing plant

A

Cooling

59
Q

remove of physical contaminants

A

Clarification and Filtration

60
Q

milk fat is removed from the milk

A

Separation

61
Q

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

A

Standardization

62
Q

heat treatment following by immediate cooling

A

Pasteurization

63
Q

forcing the milk through a very small opening under high pressure

A

Homogenization

64
Q

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

A

Evaporation

65
Q

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

A

Drying

Animal Science (20 decks)

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