basic concepts of animal structure Flashcards

1
Q

slaughter definition

A

(Beef) removal of:

  • gut fill
  • hide
  • inedible organs (lungs, spleen, pancreas, intestines)
  • diaphragm and visceral fat
  • edible organs (offal)
  • most of the blood
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2
Q

antemortem inspection

A

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)
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3
Q

postmortem inspection

A

after death, checking for :

  • contamination w dirt/fecies
  • tumours, accesses, parasites
  • lymph nodes checked for disease
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4
Q

lymph node inspection

A

-search for abnormalities + slice open for inspection.

determine the severity and incidence of disease.

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5
Q

3 options for livestock (sick or healthy)

A

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

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6
Q

what’s looked for in postmortem inspection - head

A

cysticercus Boris (tapeworm), BSE

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7
Q

what’s looked for in postmortem inspection - lungs

A

pneumonia

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8
Q

what’s looked for in postmortem inspection - liver

A

accesses, parasites (worms, fluke)

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9
Q

what’s looked for in postmortem inspection - heart

A

cysticercus Boris

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10
Q

carcass composition (beef)

A

~61.5% of live weight

  • 10% gut fill
  • 7% hide, also inedible organs
  • 6% head, tail, feet
    1. 6% edible organs
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11
Q

avg carcass weights (beef)

A

800-900lbs

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12
Q

anterior/cranial

A

towards the head

shoulder is anterior to the hip

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13
Q

posterior/caudal

A

towards the tail

hip is caudal to the shoulder

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14
Q

dorsal

A

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

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15
Q

ventral

A

away from vertebral column, towards the belly

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16
Q

Median plane

A

imaginary plane that splits body into equal left and right sides

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17
Q

medial

A

close/towards the median plane

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18
Q

lateral

A

away from the median plane

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19
Q

proximal

A

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

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20
Q

distal

A

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

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21
Q

sagittal plane

A

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

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22
Q

rostral

A

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

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23
Q

dorsal body cavity

A

located along the posterior surface of the body

spine, nervous system

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24
Q

ventral body cavity

A

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

25
thoracic body cavity
above the diaphragm (chest cavity)
26
abdominal body cavity
below the diaphragm, all the digestive stuff.
27
viscera
internal organs un the main cavities of the body, esp the abdomen (intestines)
28
pleura - visceral layer
membranous structure - inner pleura that covers the lungs and other adjoining structures
29
pleura - parietal layer
outer pleura attaches to the chest wall
30
castrated pig is called
barrow
31
castrated chicken
capon
32
why steers vs bulls?
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.
33
why barrows vs boars
boar taint | growth prefers boars, quality for barrows. castration is more of a NA thing.
34
why rams vs wethers?
ont and Qc primarily rams bc marketed earlier w more intensive systems, wethers around the world bc they mature sexually before market
35
broiler castration?
marketed at 5-8 WOA, when sexually maturing at 15-17 Woads, no need to castrate
36
age and meat quality
mature cull animals slaughtered at current condition. older animals have lower quality meat used for processed meat products rather than deli meats etc
37
shank
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
38
paunch
gut area of the cow, usually the rumen
39
why is accessing body structure important?
find breeding stock, health status, different feeding needs (preg, lactation stage), assess pronounced features, degree of finish
40
points on a carcass to visually assess fatness
``` back tail head pins hooks ribs brisket cod twist ```
41
ilium
large most dorsal bone forms the lateral walls of the pelvis visible through the hook bones
42
ischium
the pin bones, projects ventrally
43
what part of the pig makes the bacon
the belly (kinda where paunch is on cows) further forward is the flank (ribs)
44
SQ fat
under the skin or hide
45
IntErmuscular fat
fat depots between muscles
46
visceral fat
depots within the gut
47
intrAmuscular fat
fat depot within the muscle, AKA marbling
48
fat value animal
insulation, shock absorption, protection, energy reserve
49
fat value for packer
wants some SQ fat on beef,
50
fat value for retailer
ideally little to no fat, | IM in beef for eating quality, minimal fat trim to please consumer
51
fat value for consumer
ideally no fat, often enjoys the flavour of fat
52
amoeba
single celled organism that carries out all life functions | always in direct contact w envorionemnt
53
3 main parts in mammals cells
cell membrane cytoplasm nucleus
54
epithelial tissue function
cover body surfaces, skin surface, forms glands for secretion of useful substances and excreting waste
55
connective tissue function
connects the structures to the body | cartilage and bone, supports everything
56
muscle function
movement of the body inside and out (voluntary and automatic control)
57
nervous function
sensory info sent to brain to process info
58
homeostasis
maintenance of dynamic equilibrium in the body regarding the structure, functions and properties