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VPH Lectures > Slaughter and Carcase Dressing > Flashcards

Slaughter and Carcase Dressing Flashcards

1
Q

Describe the step by step process from AM inspection to deboning in the abattoir - beef

A

AM inspection
Stunning
Shackling
Sticking/Bleeding
Head removal
Hide removal
Evisceration
Splitting
Spinal cord removal
Trimming
Marking
(Washing)
Chilling
Quartering
Deboning

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2
Q

Describe the step by step process from AM inspection to deboning in the abattoir - Lamb

A

AM inspection
Stunning
Shackling
Bleeding
Hide removal
Evisceration
Splitting if over 1 year
Trimming
Marking
Washing - not always
Chilling
Deboning

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3
Q

Describe the step by step process from AM inspection to deboning in the abattoir - Pork

A

AM inspection
Stunning
Shackling
Bleeding
Scalding
Dehairing
Singing (not always)
Polishing
Washing
Evisceration
Splitting
Washing
Health Marks
Chilling
Deboning

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4
Q

Define ‘stunning’

A

Any intentionally induced process which causes loss of consciousness and sensibility without pain, including any process resulting in instantaneous death

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5
Q

Name 3 reasons why we stun animals

A

Kill/slaughter humanely
Obtain the maximum amount of blood from the animal - increases keeping quality;
Health and safety.

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6
Q

What is the main requirement of a stun

A

The loss of consciousness and sensibility shall be maintained until the death of the animal.

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7
Q

Name 3 methods of stunning

A
  1. Captive bolt
  2. Gas
  3. Electronarcosis
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8
Q

Describe the best hygiene practices during the slaughter process of meat animals, and how they contribute to hygiene (x7)

A
  1. Hoisting the animals - keep it off the floor
  2. Bleeding ASAP and as much as possible - bacteria can grow in left over blood
  3. Scalding of pigs - gets rid of dirt
  4. Skinning of beef and lamb - gets rid of outer contamination
  5. Evisceration
  6. Dressing the carcase - removing all contaminated or damaged parts
  7. Chilling - never touch the floor, keeps it dry, prevents bacterial growth
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9
Q

Name the 2 types of captive bolt stunners and where they are used

A

Penetrative - abattoir
Non penetrative - simple stunning cattle, sheep, goats and deer under 10kg

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10
Q

Describe the appearance of an effective stun

A

Collapse
No rhythmic breathing
Fixed glaze expression
No corneal reflex
Relaxed jaw
Tongue hanging out

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11
Q

Name the 3 phases of a stun

A

Tonic phase
Clonic phase
Relaxation phase

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12
Q

What animals can be stunned via electric stunning

A

Sheep and pigs

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13
Q

What locations can be electric stunned and what is the result

A

Head only - will recover but not fully - must kill ASAP
Head and body => cardiac arrest = irreversible

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14
Q

Between which phases do you legally need to kill the animal between after stunning

A

Within the tonic or clonic phase
Within tonic is best

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15
Q

Name 3 methods of gas stunning

A
  1. Carbon dioxide at high concentration
  2. Carbon dioxide mixed with inert gas
  3. Inert gas only
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16
Q

What is the minimum concentration of carbon dioxide required for gas stunning

A

80%

17
Q

What is the minimum concentration of carbon dioxide required for gas stunning when mixed with inert gas

A

40%

18
Q

Give the advantages of stunning with gasses

A

No excitement.
Completely relaxed: easy bleeding.
Non invasive.
Reduced blood splash.
Reduced Pale Soft Exudative (PSE).

19
Q

Give the disadvantages of stunning with gasses

A

Very expensive - only used for large throughputs
Welfare doubts:
Acidic gas is pungent to inhale at > 40%.
Potent respiratory stimulant: breathlessness.
Not instantaneous.

20
Q

Name 2 methods for bleeding an animal, the species they are used on and the blood vessels they sever

A

Neck cut - small ruminants, carotids and jugulars
Thoracic stick - cattle and pigs, ascending aorta

21
Q

Name the factors that can affect bleeding of an animal

A

Health status
Rest time prior to slaughter
If stuck too deep => bleeding into thoracic cavity
Blood splashing => capillary rupture

22
Q

What is the result if a carcase is not bled properly

A

The carcass will not keep well - more likely to spoil

23
Q

What are the reasons for polishing a pig after slaughter

A

Improve quality
Eliminate burned hair and superficial epidermis

24
Q

What farmed animal has the same process at the abattoir as large game meat

A

Sheep and goats

25
Q

What is the purpose of a health mark

A

It shows that the food has been produced to the current standards of hygienic food production in licensed premises and allow food to be traced back to those premises.

26
Q

Who places the health mark on carcases and who is responsible for the health mark stamps

A

Meat inspector places the health mark
OV is responsible for keeping track of the stamps

27
Q

How long can third country approval take for exporting meat

A

6 months roughly

VPH Lectures (23 decks)

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