basic concepts of animal structure Flashcards
slaughter definition
(Beef) removal of:
- gut fill
- hide
- inedible organs (lungs, spleen, pancreas, intestines)
- diaphragm and visceral fat
- edible organs (offal)
- most of the blood
antemortem inspection
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)
postmortem inspection
after death, checking for :
- contamination w dirt/fecies
- tumours, accesses, parasites
- lymph nodes checked for disease
lymph node inspection
-search for abnormalities + slice open for inspection.
determine the severity and incidence of disease.
3 options for livestock (sick or healthy)
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
what’s looked for in postmortem inspection - head
cysticercus Boris (tapeworm), BSE
what’s looked for in postmortem inspection - lungs
pneumonia
what’s looked for in postmortem inspection - liver
accesses, parasites (worms, fluke)
what’s looked for in postmortem inspection - heart
cysticercus Boris
carcass composition (beef)
~61.5% of live weight
- 10% gut fill
- 7% hide, also inedible organs
- 6% head, tail, feet
1. 6% edible organs
avg carcass weights (beef)
800-900lbs
anterior/cranial
towards the head
shoulder is anterior to the hip
posterior/caudal
towards the tail
hip is caudal to the shoulder
dorsal
towards the back bone (dorsal fin), away from the ground
ventral
away from vertebral column, towards the belly
Median plane
imaginary plane that splits body into equal left and right sides
medial
close/towards the median plane
lateral
away from the median plane
proximal
on the limbs. towards the limb. proximal end is the one attached to the body
distal
away from the body. on the limbs. fingers are distal
sagittal plane
divides the body into left and right parts, not as entered as median plane
rostral
situated or occurring near the front end of the body (usually used w the nose and mouth)
dorsal body cavity
located along the posterior surface of the body
spine, nervous system
ventral body cavity
front of the trunk w the lungs, heart, stomach, etc
thoracic body cavity
above the diaphragm (chest cavity)
abdominal body cavity
below the diaphragm, all the digestive stuff.
viscera
internal organs un the main cavities of the body, esp the abdomen (intestines)
pleura - visceral layer
membranous structure - inner pleura that covers the lungs and other adjoining structures
pleura - parietal layer
outer pleura attaches to the chest wall
castrated pig is called
barrow
castrated chicken
capon
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.
why barrows vs boars
boar taint
growth prefers boars, quality for barrows. castration is more of a NA thing.
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
broiler castration?
marketed at 5-8 WOA, when sexually maturing at 15-17 Woads, no need to castrate
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
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
paunch
gut area of the cow, usually the rumen
why is accessing body structure important?
find breeding stock, health status, different feeding needs (preg, lactation stage), assess pronounced features, degree of finish
points on a carcass to visually assess fatness
back tail head pins hooks ribs brisket cod twist
ilium
large most dorsal bone
forms the lateral walls of the pelvis
visible through the hook bones
ischium
the pin bones, projects ventrally
what part of the pig makes the bacon
the belly (kinda where paunch is on cows) further forward is the flank (ribs)
SQ fat
under the skin or hide
IntErmuscular fat
fat depots between muscles
visceral fat
depots within the gut
intrAmuscular fat
fat depot within the muscle, AKA marbling
fat value animal
insulation, shock absorption, protection, energy reserve
fat value for packer
wants some SQ fat on beef,
fat value for retailer
ideally little to no fat,
IM in beef for eating quality, minimal fat trim to please consumer
fat value for consumer
ideally no fat, often enjoys the flavour of fat
amoeba
single celled organism that carries out all life functions
always in direct contact w envorionemnt
3 main parts in mammals cells
cell membrane
cytoplasm
nucleus
epithelial tissue function
cover body surfaces, skin surface, forms glands for secretion of useful substances and excreting waste
connective tissue function
connects the structures to the body
cartilage and bone, supports everything
muscle function
movement of the body inside and out (voluntary and automatic control)
nervous function
sensory info sent to brain to process info
homeostasis
maintenance of dynamic equilibrium in the body regarding the structure, functions and properties