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FN 132 - LE 1 > Post-mortem Handling > Flashcards

Post-mortem Handling Flashcards

1
Q

RA 8485

A

The Animal Welfare Act of 1998

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2
Q

Meat Inspection Code of the Philippines

A

RA 9296

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3
Q

Appointed by the Bureau of Animal Industry to conduct activities related to animal welfare in general

A

Animal Welfare Officer

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4
Q

Food Animal Welfare Officer

A

Appointed by the National Meat Inspection Service or LGUs to implement the guidelines, rules, and regulations related to the welfare of food animals.

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5
Q

Enumerate the different aspects of transport

A

Distance
Handling methods
Quality of vehicles
Cleanliness
Access to feed and water

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6
Q

Give examples of inhumane slaughter

A

Inhumane transport, overloading, loading same animals in one truck

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7
Q

During receiving and holding, the slaughterhouse should consider the:

A

Quality of facilities
Handling practices
Access to feed and water
Resting
Ante-mortem inspection
Cleanliness/washing

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8
Q

Holding pens should be _______, _________ ________, and with _______ _______.

A

roofed
properly drained
non-slip floors

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9
Q

Holding pens should freely provide _______ during the holding period.

A

Clean and adequate drinking water

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10
Q

The raceway should be:

A
  • a single-file chute
  • solid to avoid visual distraction
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11
Q

Give examples of prohibited instruments

A

bamboo clubs, sticks, electric pod, hard plastic hose
steel brush
ropes and whips, metal pipes, any sharp of pointed object

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12
Q

What is the target for stunning?

A

Center of the skull

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13
Q

The act of putting an animal or group of animals insensible to pain before sticking and bleeding

A

Stunning

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14
Q

The process of stunning depends on:

A

Method
Skill of application
Religious requirements

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15
Q

Differentiate percussion stunner from electric stunner

A

Percussion: non-penetrative, induces physical shock
Electric: induces electric shock, no pain

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16
Q

3 methods of electric stunning

A

Head-only reversible method
One-step head-to-body cardiac arrest method
Two-step method

17
Q

What is the most humane method of stunning?

A

CO2 Stunner

18
Q

What is the purpose of sticking and neck cutting?

A

To remove the blood and to kill the animal while it is in a stunned state.

19
Q

The slaughtering process also involves:

A

scalding and dehairing

20
Q

Time from when the animal was stunned up to when it is stuck or bled.

A

Stunning to Sticking Interval

21
Q

Hygienic dressing

A
  • Hide removal (skinning)
  • Evisceration
  • Trimming
22
Q

Should be avoided during handling prior to slaughter

A

Pre-slaughter excitement

23
Q

A degree of stress cannot be avoided. True or False?

A

True. Minimize as much as possible.

24
Q

The immediate slaughter due to injury.

A

Emergency slaughter

25
Q

Forcing excessive amount of water orally into the animal so as to increase its bulk or weight.

A

Flooding

26
Q

What are the conditions contributing to low muscle glycogen?

A

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

27
Q

Describe the halal diet.

A

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.

28
Q

The quality of the meat is identified by the:

A

Breed
Diet
Color of carcass

28
Q

Describe the kosher diet.

A

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

29
Q

Give some defects of meat quality

A

PSE meat
DCB
DFD
Tough meat
Abnormal meat color
Excessive drip

30
Q

The meat safety and quality is ensured through the implementation of:

A

Good manufacturing practices
Standard sanitation operation procedures program
HACCP

FN 132 - LE 1 (7 decks)

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