Ansci Lec (Module 2)

Question 1

a castrated male pig. typically castrated at 2 weeks old

Answer 1

barrow

Question 2

a female pig that has not produced a litter of piglets yet or is being used to grow out and finish to butcher

Answer 2

gilt

Question 3

castrated male cattle

Answer 3

steer

Question 4

any young female that belongs to bovine family that has not produced offspring

Answer 4

heifer

Question 5

a young pig, especially one which is newly weaned

Answer 5

shote

Question 6

it affects the appearance of raw meat, its behavior during cooking, and juiciness when chewed

Answer 6

water holding capacity

Question 7

TRUE OR FALSE

barrows and gilts have similar meat characteristics

Answer 7

true

Question 8

TRUE OR FALSE

boars and barrows have different meat characteristics

Answer 8

koreq

Question 9

TRUE OR FALSE

boar carcasses are leaner but tend to have softer fat that less saturated and contain more water than those found in barrows and gilts

Answer 9

TAMA kana please

Question 10

abnormal and unpleasant odor that occurs when cooking a boar’s meat

Answer 10

boar’s taint

Question 11

factors considered in choosing animals for slaugter

Answer 11

• sex
• age
• size
• class
• health

Question 12

2 identified compounds that contribute to boar taint

Answer 12

• androstenone
• skatole

Question 13

chemical compund of androstenone

Answer 13

5a-androst-16-en-3-one

Question 14

chemical compound of skatole

Answer 14

3-methyl-indole

Question 15

produced in the testicls and concetrated in the salivary glands that emits a urine-or-perspiration odor

Answer 15

androstenone

Question 16

a bacterial breakdown product of trytophan in the large intestne that emits fecal odor

Answer 16

skatole

Question 17

TRUE OR FALSE

steers and heifers have different meat characteristic

Answer 17

FALSE
steers and heifers have similar meat characteristics

Question 18

TRUE OR FALSE

bull carcasses have higher lean yield than steers

Answer 18

YASSS TRUE ANG ANSWER

Question 19

TRUE OR FALSE

bulls are less tender, darker, coarser, and ower in overall acceptabiity

Answer 19

KOREKQ

Question 20

TRUE OR FALSE

flavor and juciness of beef from bulls and steers carcasses differ

Answer 20

FALSE ka mæm
flavor and juciness of beef from bulls and steers carcasses do not differ

Question 21

TRUE OR FALSE

steers have higher intramuscular, subcutaneous and kidney fat than bulls

Answer 21

true

Question 22

uncastrated cattle, carabaos, and goats have no undesirable odor

Answer 22

truee

Question 23

meat from (old;young) animals is generally darker in color, has rough texture, less tender, and contains more

Answer 23

old

Question 24

meat from (old;young) animals is more flavorful, has higher intramuscular fat content, high water holding capacity, and good processing quality traits

Answer 24

old

Question 25

what age does the meat characteristics of cattle and carabao remains constant?

Answer 25

3½ years

Question 26

recommended slaughter age for hogs and cattle or carabao

Answer 26

5-12 months for hogs 3 years or younger for cattle and carabao

Question 27

recommended slaughter weight for hogs and cattle/carabao

Answer 27

80-110 kg for hogs 300-450 kg for cattle/carabao

Question 28

rank from the most to least preferred class for slaughtering hogs

Answer 28

barrows and gilts stags shotes sow and boars

Question 29

rank from the most to least preferred class for slaughtering cattle/carabao

Answer 29

steers and heifers cows bulls stags bullocks

Question 30

meat from _____ has high water holding capacity, thus is good or production of comminuted and other processed products

Answer 30

sows and stags

Question 31

refers to the amount, character, distribution of internal and external intermuscular fat either in carcasses or wholesale cuts

Answer 31

finish

Question 32

well finished animals have carcasses with _____% total fat that are firm and evenly distributed

Answer 32

20-30%

Question 33

lean meat for intact meat processing should have _____% fat

Answer 33

8-12%

Question 34

pre-handling practice prior to slaughter

Answer 34

* fasting * gentle handling * resting the animal * cleaning the animal

Question 35

the animal is inspected by an authorized agent if it is fit for slaughtering or not

Answer 35

ante-mortem inspection

Question 36

rendered unconscious but not killing it

Answer 36

stunning

Question 37

should be done within 3 minutes after stunning

Answer 37

sticking/bleeding

Question 38

immersing the carcass into hot water (54-82 degree celcius) to loosen hair and scurf

Answer 38

scalding

Question 39

removal of the hide with the use of knife

Answer 39

flaying

Question 40

removal of the visceral organs of the abdominal cavity up to the removal cavity up to the removal of the internal organs from the thoracic cavity

Answer 40

evisceration

Question 41

the carcass is inspected by an authorized meat inspector to determine if it is fit for human consumption

Answer 41

post-mortem inspection

Question 42

outcome of post mortem inspection

Answer 42

condemned passed passd for sterilization passed for refrigeration passed for rendering retained

Question 43

passed for human consumption after heat treatment. must be subjected to 104°C for at leat 30 minutes

Answer 43

passed for sterilization

Question 44

carcass must be frozen before they are considered wholesome. must be stored in -9.5°C for 10 days if placed in an open container or 20 days if plsced in a closed container

Answer 44

passed for refrigeration

Question 45

can be used for animal feed

Answer 45

passed for rendering

Question 46

considered doubtful and final decision cannot be made

Answer 46

retained

Question 47

unfit for human consumtion

Answer 47

condemned

Question 48

wrapping the carcass with wet warm cheesecloth

Answer 48

shrouding

Question 49

carcasses are hanged in a chiller set at 0-4°C

Answer 49

chilling

Question 50

cutting the carcass into standard wholesale and retail cut

Answer 50

fabrication