Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

VPH > L9: Hygienic processing of red/ white meat species > Flashcards

L9: Hygienic processing of red/ white meat species Flashcards

1
Q

Broiler body temperature?

A

41.5

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What temperature drop can broilers tolerate before death?

A

10

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What temperature rise can broilers tolerate?

A

4-5

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the TCZ for broilers (open and closed)?

A

8-30 open, 8-18 closed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How long before transport should you withdraw chicken food?

A

4-10 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the two methods of catching birds?

A

Manual or mechanical

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the most common vehicle ventilation mechanism for chickens?

A

Passive

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is an advantage and disadvantage of perforated floors for chicken transport?

A

Better ventilation but faeces drop onto other birds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are two disadvantages of solid floors for bird transport?

A

Poor ventilation, sit in own faeces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are two disadvantages of passive ventilation?

A

Wide temperature variation, little ventilation until moving

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Which direction does air move on a lorry?

A

The same direction the vehicle is travelling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Where does air exit when a lorry is moving?

A

The sides and front

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

WHat % of deaths are due to cold stress at the back?

A

70%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What % of deaths are due to heat stress at the front?

A

25%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Which direction does air flow in a drag trailer?

A

The opposite direction to travel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Journey time over how many hours rapidly increases mortality in chickens?

A

5 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What three things are most chicken deaths on arrival due to?

A

Congestive heart failure, physical damage, neck dislocation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What’s the most effective way to keep cool if it is hot/humid in lairage?

A

Drive the van

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

How much time must be spent in lairage?

A

Minimum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What two things should you look at during antemortem inspection in chickens?

A

Condition of the flock/lorry on arrival, condition of the birds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Why shouldn’t you open chicken crates during antemortem inspection?

A

Counterproductive for welfare

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What five things cause wing flapping at hanging?

A

Pain on legs, inversion, rough shackling, lighting levels, noise in shackling bay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are three ways to calm birds after hanging?

A

Run hands down legs and body, hold legs for 1-2 seconds, use breast comforting aprons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What six things must you avoid so that birds settle before the water bath?

A

Bends in line, obstructions, lighting, personnel presence, water spray, pre-stun shocks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Which laws regulate frequency and amperage of the water bath current?

A

EC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Between which two points is the electric current applied in the water bath?

A

Between the “live” water bath and an earthed rail that connects with the shackle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What do most birds die from with a low-frequency current?

A

Cardiac arrest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

How soon do you cut necks with a low-frequency current?

A

15s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Which are the only birds killed following a low-frequency current?

A

Those which have been stunned

30
Q

Between which frequencies of a high frequency current does cardiac arrest occur?

A

50-500Hz

31
Q

Above which frequency are birds only stunned?

A

500Hz

32
Q

How long do birds remain unconscious following a high frequency stun?

A

A short period

33
Q

What’s an advantage of high-frequency stunning?

A

Reduces carcase damage

34
Q

What is a pre-stunning shock?

A

When bird makes contact with the water before stunning

35
Q

What are five reasons pre-stunning shocks may occur?

A

Entry ramp is wet, slow line speed, poorly designed ramp, dipped shackle line, turkey wings hanging lower than head

36
Q

What are three signs of an effective stun in chickens?

A

No rhythmic breathing for 8s, wings held close to body initially, followed by movement

37
Q

What are the signs of an effective electrical kill in a chicken?

A

Relaxed carcase, no rhythmic breathing, no nictitating membrane reflex, dilated pupil

38
Q

What are 8 problems low-frequency stunning can cause?

A

Poor bleeding, broken bones, exploded viscera, bruised joints, red wing tips, breast meat haemorrhages, split wishbones, separation of shoulder muscle tendons

39
Q

What is an advantage of controlled atmosphere killing systems in chickens?

A

Welfare is better

40
Q

Why is welfare better in controlled atmosphere killing?

A

No unloading/shackling/inverting, no pre-stun shocks, no birds miss the water bath

41
Q

Which blood vessels does the rotating blade cut in chickens?

A

Both carotids

42
Q

Which laws regulate the rotating blade in chicken slaughter?

A

EC

43
Q

Where is the blood not allowed to go following chicken slaughter?

A

Into the general drainage system

44
Q

What temperature is the water used for scalding for feather removal?

A

51-65

45
Q

Why are chicken carcases sprayed/washed strategically throughout the line?

A

High risk of direct or aerosol contamination during plucking

46
Q

What category waste is chicken carcases identified to be damaged, poorly bled, unbled, poorly plucked, welfare issues?

A

Category 2

47
Q

What is removed at the end of the “dirty area” in chickens?

A

Head and feet

48
Q

Where do removed chicken heads and feet go?

A

Ethnic market

49
Q

What are the two methods of removing removed chicken heads and feet?

A

Manual or automatic

50
Q

What are the two methods of chicken evisceration?

A

Manual or automatic

51
Q

Why is chicken offal kept with the carcase?

A

So both can be inspected

52
Q

How are carcases sent to the ethnic market?

A

With the head attached

53
Q

Which three parts does “dressing” remove?

A

Not edible (gut), edible but can’t stay in carcase (gizzard), edible but unwanted (feet)

54
Q

What temperature must chicken carcases be chilled to?

A

4

55
Q

What are the two methods of chilling chicken carcases?

A

Air-chill and contra-flow immersion chilling

56
Q

Where is the ID mark for chickens?

A

On the packaging

57
Q

How big must the cut you use for sticking be?

A

As small as possible

58
Q

WHat is the two-knife system?

A

One used while the other is sterilised

59
Q

How can you reduce contamination during hide/fleece removal?

A

Cutting not washing

60
Q

What must you be careful not to do when splitting brisket along midline?

A

Don’t puncture GI tract

61
Q

What do you wash on the head after it has been removed?

A

Inside then outside

62
Q

What two things must you do to the head after it has been removed?

A

Prevent GI contamination, plug stunning hole

63
Q

What is “rodding the weasand”?

A

Closing the oesophagus to prevent gut contents from leaking

64
Q

How do you remove contamination during evisteration?

A

Cut it off, don’t wash

65
Q

How big must the distance between carcases be?

A

Enough to prevent cross-contamination

66
Q

Why does skin remain on in the pig?

A

Considered edible

67
Q

What temperate is used to scald to loosen hairs on pig carcases?

A

61

68
Q

What happens to pig skin after it is scalded to remove hairs?

A

De-haired, singed, polished

69
Q

What is an advantage and disadvantage of scraping pig skins?

A

Removes burned surface, may spread bacteria

70
Q

What is an advantage and disadvantage of singeing pig skins?

A

Does kill bacteria, but this is uneven

71
Q

What is an advantage and disadvantage of scalding pig skins?

A

Reduces contamination, but gets recontaminated after scalding

VPH (32 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions