Post-mortem Handling Flashcards
RA 8485
The Animal Welfare Act of 1998
Meat Inspection Code of the Philippines
RA 9296
Appointed by the Bureau of Animal Industry to conduct activities related to animal welfare in general
Animal Welfare Officer
Food Animal Welfare Officer
Appointed by the National Meat Inspection Service or LGUs to implement the guidelines, rules, and regulations related to the welfare of food animals.
Enumerate the different aspects of transport
Distance
Handling methods
Quality of vehicles
Cleanliness
Access to feed and water
Give examples of inhumane slaughter
Inhumane transport, overloading, loading same animals in one truck
During receiving and holding, the slaughterhouse should consider the:
Quality of facilities
Handling practices
Access to feed and water
Resting
Ante-mortem inspection
Cleanliness/washing
Holding pens should be _______, _________ ________, and with _______ _______.
roofed
properly drained
non-slip floors
Holding pens should freely provide _______ during the holding period.
Clean and adequate drinking water
The raceway should be:
- a single-file chute
- solid to avoid visual distraction
Give examples of prohibited instruments
bamboo clubs, sticks, electric pod, hard plastic hose
steel brush
ropes and whips, metal pipes, any sharp of pointed object
What is the target for stunning?
Center of the skull
The act of putting an animal or group of animals insensible to pain before sticking and bleeding
Stunning
The process of stunning depends on:
Method
Skill of application
Religious requirements
Differentiate percussion stunner from electric stunner
Percussion: non-penetrative, induces physical shock
Electric: induces electric shock, no pain
3 methods of electric stunning
Head-only reversible method
One-step head-to-body cardiac arrest method
Two-step method
What is the most humane method of stunning?
CO2 Stunner
What is the purpose of sticking and neck cutting?
To remove the blood and to kill the animal while it is in a stunned state.
The slaughtering process also involves:
scalding and dehairing
Time from when the animal was stunned up to when it is stuck or bled.
Stunning to Sticking Interval
Hygienic dressing
- Hide removal (skinning)
- Evisceration
- Trimming
Should be avoided during handling prior to slaughter
Pre-slaughter excitement
A degree of stress cannot be avoided. True or False?
True. Minimize as much as possible.
The immediate slaughter due to injury.
Emergency slaughter
Forcing excessive amount of water orally into the animal so as to increase its bulk or weight.
Flooding
What are the conditions contributing to low muscle glycogen?
Depletion of oxygen due to:
- stress
- cold weather
- disease
- strenuous contraction
- intensity and duration of these factors
Handling and transporting
- no feed and water
- tightly packed
- badly handles
- exposure to weather extremes
Holding periods
Describe the halal diet.
Forbidden meats: pork + by-products
Person doing the slaughtering should be a Muslim.
The name of Allah must be invoked during the slaughter.
Blood should be fully drained.
Clean afterwards.
The quality of the meat is identified by the:
Breed
Diet
Color of carcass
Describe the kosher diet.
Forbidden meats: pork and shellfish; fish without fins and scales
The animal should not suffer.
The animal is slaughtered by a shochet
Specific rules regarding processing and preparation of meat
Give some defects of meat quality
PSE meat
DCB
DFD
Tough meat
Abnormal meat color
Excessive drip
The meat safety and quality is ensured through the implementation of:
Good manufacturing practices
Standard sanitation operation procedures program
HACCP
