basic concepts of animal structure

Question 1

slaughter definition

Answer 1

(Beef) removal of:

• gut fill
• hide
• inedible organs (lungs, spleen, pancreas, intestines)
• diaphragm and visceral fat
• edible organs (offal)
• most of the blood

Question 2

antemortem inspection

Answer 2

within 24h of slaughter

• is the animal fit to be slaughtered?
• ID animals w disease or condition - unfit for consumption
• Id animals treated w drugs
• ID animals requiring special handling (injured or v dirty)
• inspect for illegal substances (implants in veal)

Question 3

postmortem inspection

Answer 3

after death, checking for :

• contamination w dirt/fecies
• tumours, accesses, parasites
• lymph nodes checked for disease

Question 4

lymph node inspection

Answer 4

-search for abnormalities + slice open for inspection.

determine the severity and incidence of disease.

Question 5

3 options for livestock (sick or healthy)

Answer 5

1 - hold for further testing (see if carcass can eventually enter food chain)
2 - condemn carcass (destroyed or sent for further research
3) allow carcass to enter human food chain

Question 6

what’s looked for in postmortem inspection - head

Answer 6

cysticercus Boris (tapeworm), BSE

Question 7

what’s looked for in postmortem inspection - lungs

Answer 7

pneumonia

Question 8

what’s looked for in postmortem inspection - liver

Answer 8

accesses, parasites (worms, fluke)

Question 9

what’s looked for in postmortem inspection - heart

Answer 9

cysticercus Boris

Question 10

carcass composition (beef)

Answer 10

~61.5% of live weight

• 10% gut fill
• 7% hide, also inedible organs
• 6% head, tail, feet
  1. 6% edible organs

Question 11

avg carcass weights (beef)

Answer 11

800-900lbs

Question 12

anterior/cranial

Answer 12

towards the head

shoulder is anterior to the hip

Question 13

posterior/caudal

Answer 13

towards the tail

hip is caudal to the shoulder

Question 14

dorsal

Answer 14

towards the back bone (dorsal fin), away from the ground

Question 15

ventral

Answer 15

away from vertebral column, towards the belly

Question 16

Median plane

Answer 16

imaginary plane that splits body into equal left and right sides

Question 17

medial

Answer 17

close/towards the median plane

Question 18

lateral

Answer 18

away from the median plane

Question 19

proximal

Answer 19

on the limbs. towards the limb. proximal end is the one attached to the body

Question 20

distal

Answer 20

away from the body. on the limbs. fingers are distal

Question 21

sagittal plane

Answer 21

divides the body into left and right parts, not as entered as median plane

Question 22

rostral

Answer 22

situated or occurring near the front end of the body (usually used w the nose and mouth)

Question 23

dorsal body cavity

Answer 23

located along the posterior surface of the body

spine, nervous system

Question 24

ventral body cavity

Answer 24

front of the trunk w the lungs, heart, stomach, etc

Question 25

thoracic body cavity

Answer 25

above the diaphragm (chest cavity)

Question 26

abdominal body cavity

Answer 26

below the diaphragm, all the digestive stuff.

Question 27

viscera

Answer 27

internal organs un the main cavities of the body, esp the abdomen (intestines)

Question 28

pleura - visceral layer

Answer 28

membranous structure - inner pleura that covers the lungs and other adjoining structures

Question 29

pleura - parietal layer

Answer 29

outer pleura attaches to the chest wall

Question 30

castrated pig is called

Answer 30

barrow

Question 31

castrated chicken

Answer 31

capon

Question 32

why steers vs bulls?

Answer 32

growth and carcass basis favours bulls, however meat quality (tenderness, juiciness, flavour) favours steers. remedied through use of implants to get growth and carcass of a bull w/o having the balls.

Question 33

why barrows vs boars

Answer 33

boar taint | growth prefers boars, quality for barrows. castration is more of a NA thing.

Question 34

why rams vs wethers?

Answer 34

ont and Qc primarily rams bc marketed earlier w more intensive systems, wethers around the world bc they mature sexually before market

Question 35

broiler castration?

Answer 35

marketed at 5-8 WOA, when sexually maturing at 15-17 Woads, no need to castrate

Question 36

age and meat quality

Answer 36

mature cull animals slaughtered at current condition. older animals have lower quality meat used for processed meat products rather than deli meats etc

Question 37

shank

Answer 37

bottom of the leg, below the hock. another term for metacarpals in the forelimb, like the bones in the hand. the metatarsals in the hindlimb, the bones in the foot

Question 38

paunch

Answer 38

gut area of the cow, usually the rumen

Question 39

why is accessing body structure important?

Answer 39

find breeding stock, health status, different feeding needs (preg, lactation stage), assess pronounced features, degree of finish

Question 40

points on a carcass to visually assess fatness

Answer 40

``` back tail head pins hooks ribs brisket cod twist ```

Question 41

ilium

Answer 41

large most dorsal bone forms the lateral walls of the pelvis visible through the hook bones

Question 42

ischium

Answer 42

the pin bones, projects ventrally

Question 43

what part of the pig makes the bacon

Answer 43

the belly (kinda where paunch is on cows) further forward is the flank (ribs)

Question 44

SQ fat

Answer 44

under the skin or hide

Question 45

IntErmuscular fat

Answer 45

fat depots between muscles

Question 46

visceral fat

Answer 46

depots within the gut

Question 47

intrAmuscular fat

Answer 47

fat depot within the muscle, AKA marbling

Question 48

fat value animal

Answer 48

insulation, shock absorption, protection, energy reserve

Question 49

fat value for packer

Answer 49

wants some SQ fat on beef,

Question 50

fat value for retailer

Answer 50

ideally little to no fat, | IM in beef for eating quality, minimal fat trim to please consumer

Question 51

fat value for consumer

Answer 51

ideally no fat, often enjoys the flavour of fat

Question 52

amoeba

Answer 52

single celled organism that carries out all life functions | always in direct contact w envorionemnt

Question 53

3 main parts in mammals cells

Answer 53

cell membrane cytoplasm nucleus

Question 54

epithelial tissue function

Answer 54

cover body surfaces, skin surface, forms glands for secretion of useful substances and excreting waste

Question 55

connective tissue function

Answer 55

connects the structures to the body | cartilage and bone, supports everything

Question 56

muscle function

Answer 56

movement of the body inside and out (voluntary and automatic control)

Question 57

nervous function

Answer 57

sensory info sent to brain to process info

Question 58

homeostasis

Answer 58

maintenance of dynamic equilibrium in the body regarding the structure, functions and properties