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SLAUGHTERING > ANSOO3 > Flashcards

ANSOO3 Flashcards

1
Q

the science of heredity and the variation of
inherited characteristics.

A

Genetics

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2
Q

the use of biometry and genetics to improve farm animal production.

A

Animal breeding

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3
Q

the study of nutrients and how the body uses them.

A

Animal Nutrition-

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4
Q

the study of the physical and chemical processes of an animal or any of the animal’s body systems or cells.

A

Animal Physiology

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5
Q

is the study of how diseases, parasites, and environmental factors affect productivity and animal welfare

A

Animal Health

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6
Q

the science of handling, distributing, and marketing meat and meat products.

A

Meat science

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7
Q

the science of providing milk and milk products as food.

A

Dairy product science

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8
Q

a collective set of tools and applications of living organisms, or parts of organisms, to make or modify products, improve plants or animals, or develop microorganisms for specific uses.

A

Biotechnology

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9
Q

it is the study of the entire meat
industry from animal production to
the preparation and marketing of
the final product.

A

Meat Science

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10
Q

Meat originates from the old English word ____,
which referred to food in general.

A

mete

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11
Q

Constraints

A
  • Prolong droughts in some parts of the world
  • The spread of the African Swine Fever (ASF) and
    associated import restrictions
  • The spread of the highly pathogenic avian influenza (HPAI)
  • Global antimicrobial standards
  • Animal welfare compliance
  • Strict environmental regulations
  • Higher tariffs on imported soybean and increased maize prices
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12
Q

Prospects

A
  • Abundant global export supplies and market demand
  • Continuing increase of urbanized population with higher incomes and changing food habits
  • Improvements to grandparent stocks
  • Increase support from the government for expansion
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13
Q

Connective tissue that surrounds the muscle as a whole

A

epimysium

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14
Q

Connective tissue which surrounds bundles of muscle fibers

A

perimysium

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15
Q

connective tissue which surrounds each muscle fiber

A

endomysium

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16
Q

is the process from which the embryo is formed and develops into a fetus.

A

Embryogenesis

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17
Q

is the development of muscle tissue during the embryonic stage.

A

Myogenesis

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18
Q

Stages of early development

A

A. Fertilization
B. Cleavage
C. Gastrulation
D. Organogenesis

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19
Q

is the process of a single sperm cell combined with a single egg cell to form a zygote.

A

Fertilization

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20
Q

is rapid, multiple rounds of mitotic cell division where the overall size of the embryo does not increase. After the completion of cleavage, the developing embryos (blastula) is
formed.

A

Cleavage

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21
Q

the rearrangement of cells in the blastula creates the embryonic tissue layers that will lead to tissues and organs formation

A

Gastrulation

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22
Q

the process of tissue and organ formation via cell division and differentiation.

A

Organogenesis

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23
Q

Causes of glycogen depletion which resulted to DFD meat

A
  1. Long transport-hauling of animals,
  2. without feeding, and
  3. exhaust muscle glycogen.
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24
Q

Fright =

A

Fight of Flight

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25
Q

Factors influencing the Physical and Biochemical changes

A

– Handling
– Environment
– Transportation
– Nutrition/ Growth Promotants
– Genetics
– Immobilization (Stunning)
– Chilling

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26
Q

Immobilization for Pigs

A

CO2, Electricity

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27
Q

Immobilization for Cattle and Sheep

A
  • Captive bolt
    -Captive bolt, electricity
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28
Q

refers to the concern for animal suffering and for animal satisfaction. It is closely associated with animal health.

A

Animal Welfare

29
Q

the Four I’s

A

Ignorance
Inexperience
Incompetence
Inconsideration

30
Q

not knowing what to do

A

Ignorance

31
Q

knowing what to do but not knowing how to
do it

A

Inexperience

32
Q

inability to do

A

Incompetence

33
Q

not caring

A

Inconsideration

34
Q

Reasons for being concerned about animal welfare:

A
  • respect for animals and a sense of fair play;
  • poor welfare can lead to poor product quality;
  • risk of loss of market share for products which acquire a poor welfare image.
35
Q

Causes of Poor Animal Welfare:

A
  • People using improper handling procedure
  • Distraction that cause balking
  • Genetic predisposition to excitability
36
Q

Five ‘Freedoms’ that all animals should have

A

Freedom from Hunger and Thirst
Freedom from discomfort
Freedom from pain, injuries or diseases
Freedom to express normal behavior
Freedom from fear and distress

37
Q

The ethical methods used that does not inflict any pain to the animals

A

humane handling of animals

38
Q

the Animal Welfare Act of 1998

A

Republic act 8485

39
Q

Benefits of humane handling:

A

*produce higher quality meat
*enhances the safety of workers
*calm animals are less likely to damage equipment
*reduce stress to animals
*decrease significant financial loss of meat packers

40
Q

the Animal Welfare Act of 2013

A

Republic Act 10631

41
Q

It is the process of inducing painless death to animals.

A

Euthanasia

42
Q

Some Animal Euthanasia procedure

A

*Use of Carbon Dioxide
*Other Inhalation anesthetics
*Barbiturates
*Cervical or Cranial concussion
*Cervical dislocation
*Chloral Hydrate and Magnesium Sulfate

43
Q

7 Examples of Inhumane Acts:

A
  1. Unnecessary, irritating noise
  2. Kicking and tail twisting
  3. Lifting
  4. Eye, genital, and anal poking
  5. Hot water splashing
  6. Knife, razor, and blade incision to mark skin
  7. Drenching or forced oral administration of water
44
Q

Basic Principles of Selecting Animals for Slaughter

A
  • Health
  • Class
  • Size
  • Age
  • Purpose of slaughter
  • Temperament and Disposition
  • Condition
  • Sex
  • Finish
  • Dressing Yield (%)
45
Q

Factors to consider in slaughtering
animals:

A
  • Cleanliness of the product
  • Hygiene of production
  • efficiency of meat inspection
  • Adequacy of meat preservation
46
Q

Slaughtering Operation process

A
  1. Ante-mortem inspection
  2. Stunning
  3. Sticking/Slitting
  4. Cleaning of the carcass
  5. Evisceration
  6. Splitting
  7. Washing
  8. Post mortem inspection
  9. Shrouding
    10.Chilling
47
Q

Red meat

A

mammals

48
Q

meat from poultry animals is called

A

white meat

49
Q

Fresh and sea water

A

seafoods or aquatic foods

50
Q

Game meat

A

non- domesticated animal

51
Q

non-conventional

A

locusts, edible beetles, earthworm, etc.

52
Q

Classification of Tough or Tender

A
  • Amount of connective tissue or age of animals
  • Part of animals
  • Fat distribution
  • Slaughtering method
  • Treatment after Slaughtering
53
Q

lean color of poultry

A

white

54
Q

lean and fat color of beef

A

lean: bright cherry red to dark red
fat: cream white to yellow

55
Q

lean and fat color of veal

A

lean: pinkish
fat: cream

56
Q

lean and fat color of carabeef

A

lean: Dark red
fat: finty white

57
Q

lean and fat color of pork

A

lean: grayish pink to grayish red
fat: white

58
Q

lean and fat color of chevon

A

lean: light red to bright red
fat: chalk white

59
Q

lean and fat color of mutton

A

lean: light pink to red
fat: white

60
Q

lean and fat color of horse meat

A

lean: Bright red
fat: white

61
Q

Reasons why people consume meat

A

 It provide satiety unequaled by other food items
 Can be prepared in several ways
 Meat provides nutrients almost in proportion an amount needed by the human bod

62
Q

Advantages of Meat Diet

A

Adequate supply of nutrients
Support growth
Support during critical times of physiological
conditions
Normalize Fertility

63
Q

Causes of Meat Deterioration

A

-Biological
-Moisture
-Temperature

64
Q

Common Method of Meat Preservation

A

Drying
Smoking
Salting
Cold Storage
Cunning
Curing

65
Q

a facilities and procedure of minimum
adequacy that the livestock and fowl slaughtered therein are suitable for distribution and sale only within the city or municipality where the slaughterhouse is located.

A

Class A

66
Q

has semi-automated/semi-mechanized facilities and operational procedures that are adequate to slaughter food animals or cutting and packing of carcasses or primal parts for inter-provincial distribution and sale in any meat market nationwide.

A

Class AA

67
Q

Chilling temperature

A

0C to 4C

68
Q

Refrigeration Temperature

A

5C to 18C

69
Q

Freezing Temperature

A

0C to -40C

SLAUGHTERING (7 decks)

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