S,g,cuts

Question 1

What are the 3 main stunning methods and for which animals are they used?

Answer 1

captive bolt for cattle and sheep, gas stunning for pigs and electrical stunning for poultry

Question 2

What is singeing during slaughter?

Answer 2

the pig carcass passes through a blow torch to remove leftover hair after scalding

Question 2

What is sticking during slaughter?

Answer 2

the cut with a knife and removal of blood in pigs

Question 3

Which animals are skinned vs scalded and dehaired?

Answer 3

cattle and small ruminants are skinned (hide removed), while in pigs we scald and dehair

Question 4

How does the EUROP classification work?

Answer 4

E=excellent and p=poor

Question 5

How does the fat classification in carcasses work?

Answer 5

1= low and 5=very high

Question 6

Which conformations and fat classifications should beef producers aim to achieve?

Question 7

How does pig carcass grading work?

Answer 7

EUR and 2/3 are green so the most desireable

Question 8

Why is it practically important to produce carcasses with suitable conformation and fat classification?

Answer 8

there is a probe that measures the backfat and the the muscle underneath, it has to be places in the correct place in the back. Lean and fat scatter light in a different way.

Question 9

During carcass chilling, which 6 factors favour weight loss?

Answer 9

warm meat surface, warm air, dry air with low RH, rapid air movements, large surface area and little/no fat cover

Question 10

In general what is the tenderness difference between between support muscles and muscles involved in locomotion?

Answer 10

support muscle are more tender thatn locomotion muscle

Question 11

From which area does brisket come from?

Question 12

Which cut is the psoas major?

Question 13

what is hot-boning?

Answer 13

meat is taken from bone in pre-rigor state

Question 14

What are the advantages and disadvantages of hot-boning?

Answer 14

improved yields, savings in refrigeration, controlled chilling (less shortening, drip, more tenderness, <PSE), used for piVac, better colour distribution, better portion control, better for processed meat as pre-rigor meat better emulsifies. Disadvantages: irregular shapes loss of restraining influence of bone, difficult to cut/handle and trim because warm, temperature control and hygiene, sync between slaughter and boning