Assignment Flashcards
1
Q
the steps involved in post-abattoir handling
A
- Eviscceration
- Inspection
- Chilling
- cutting and deboning
- trimming and processing
- packaging
- storage
- transportation
2
Q
Removal of internal organs to prevent contamination.
A
eviscceration
3
Q
Veterinary checks for disease or contamination.
A
inspection
4
Q
Rapid cooling to prevent bacterial growth and preserve quality.
A
chilling
5
Q
chilling temperature of meat
A
0-4 degree C
6
Q
Breaking down carcasses into smaller cuts.
A
cutting and deboning
7
Q
Removing excess fat, bones, and preparing for packaging.
A
trimming and processing
8
Q
Vacuum sealing or wrapping to maintain hygiene and shelf life.
A
packaging
9
Q
Refrigerated or frozen storage to prevent spoilage.
A
storage
10
Q
Cold-chain logistics to deliver meat safely to markets.
A
transportation
