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Leah VPH > Slaughter and carcass dressing > Flashcards

Slaughter and carcass dressing Flashcards

1
Q

What are the key steps in beef production?

A
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2
Q

What are the key steps in lamb production?

A
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3
Q

What are the key steps in pork production?

A
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4
Q

define killing

A

any intentionally induced process which causes the death of an animal

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5
Q

define slaughtering

A

the killing of animals intended for human consumption

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6
Q

define stunning

A

any intentionally induced process which causes loss of consciousness and sensibility without pain

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7
Q

define emergency killing

A

the killing of animals which are injured or have a disease associated with severe pain or suffering and where there is no other practical possibility to alleviate this pain or suffering;

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8
Q

What are the aims of stunning?

A

Kill/slaughter humanely;

Obtain the maximum amount of blood from the animal - increases keeping quality;

Health and safety.

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9
Q

What skills can be included in a certificate of competence?

A

▪handle animals;
▪stun animals;
▪pith animals;
▪restrain animals;
▪shackle animals;
▪hoist animals;
▪bleed live animals;
▪check stunning has worked; ▪check pithing has worked.

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10
Q

What are the three methods of stunning allowed under Regulation EC 1099/2009?

A

Captive bolt – cattle

Electronarcosis – pigs, sheep and poultry

Gas – pigs and poultry

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11
Q

What are the physiological effects of a captive bolt stun?

A

Acceleration of the head causing brain impact.

Nerve and blood vessel damage.

Disruption of electrical brain activity.

Massive pressure rise and fall.

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12
Q

What are the signs of an effective stun?

A

Animal collapses.

No rhythmic breathing.

Fixed, glazed expression.

No corneal reflex.

Relaxed jaw and hanging tongue.

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13
Q

What are the phases of a stun

A
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14
Q

Describe electric stunning

A

▪Low voltage systems = 7 secs application;

▪High voltage systems (more common) = 3 secs application;

▪Head only = ? Reversible;

▪Head to body = cardiac arrest = irreversible; (state of the art, no chance of welfare issues)

▪Never body only;

▪Minimum current device mandatory.

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15
Q

Fill in the table with minimum voltage for different species

A
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16
Q

How long are the different phases in different species

A
17
Q

What are the 3 types of gas stunning?

A

1.Carbon dioxide at high concentration;
2. Carbon dioxide mixed with inert gases;
3. Inert gases.

18
Q

Describe carbon dioxide at high concentration

A

Minimum conc. is 80% carbon dioxide

Exposure of conscious pigs to gas must lead to anoxia (loss of oxygen to brain);

Pigs must not enter gas stunner if carbon dioxide conc. by volume falls below 80% in first 30 seconds;

Pig must be conveyed to maximum concentration of gas within 30s of entering stunner

19
Q

Describe carbon dioxide mixed with inert gases

A

Pigs must be exposed directly or progressively to gas mixture containing up to maximum 40% of carbon dioxide mixed with inert gases;

Must lead to anoxia.

20
Q

Describe inert gases

A

Pigs must be exposed directly or progressively to inert gas mixture such as argon or nitrogen. This exposure must lead to anoxia.

Ideal stun because CO2 smells bad & irritates mucus membranes so pigs will be uncomfortable for some time

21
Q

What are the requirements for a gas stun

A

▪ Chamber to contain pigs/CO2/air & conveyor system;
▪ Flush stunner with air so staff can enter chamber;
▪ Back-up mechanical device;
▪ Visually monitor pigs in gas stunner;
▪ Access pigs as quickly as possible (bleeding);
▪ Allow pigs to remain standing until they lose consciousness;
▪ Enough space for pigs to lie down without lying on each other;
▪ Adequate lighting to allow pigs to see other pigs & their surroundings;
▪ Gas stunners & their conveyors must not injure or bruise pigs or compress pig’s chest.

22
Q

What are the signs of an effective gas stun

A

Recumbent animal - limbs, jaw relaxed;

No voluntary movements or righting reflexes present;

No response to pin prick on nose;

Absence of normal breathing.

23
Q

What are the advantages of gas stunning?

A

No excitement.
Relaxed animals allow for easy bleeding.
Non-invasive.
Reduced blood splash and Pale Soft Exudative (PSE) meat.

24
Q

What are the disadvantages of gas stunning

A
25
Q

What are the essential steps of bleeding during slaughter?

A

Neck cut (carotids and jugulars) for small ruminants.

Thoracic stick (ascending aorta) for cattle and pigs.

Best performed during the tonic phase.

26
Q

What are some factors affecting bleeding?

A
27
Q

What is singing (pig)?

A

▪Eliminate remaining hair on surface of carcass;
▪1.000oC;
▪Step added in process in regard of meat quality, however it also improves food safety.

28
Q

What is polishing (pig)?

A

▪Improves quality;
▪Eliminates burned hair & superficial
epidermis;
▪Excessive force could produce some minor damage in carcass;
▪Increases contamination.

29
Q

What steps are followed for large game meat processed at an abattoir?

A
30
Q

What is the procedure for large game meat shot on farm?

A
  1. Food Chain Information (FCI) is replaced by health declaration from approved veterinarian.
  2. Transported as emergency-slaughtered animal to abattoir.
  3. Normal dressing process follows.
31
Q

How is wild large game processed?

A
32
Q

What are the advantages of farmed large game meat?

A

Available all year round.

Similar nutritional & sensory qualities as wild game.

Easier to manage for consistent supply & quality.

33
Q

Why is the EU health mark important?

A

Certifies hygienic food production in licensed premises.
Allows traceability of food to its origin.

34
Q

After brexit what must all POAO’s exported from UK have

A

After BREXIT, all POAO’s exported from UK must be accompanied by an official EHC (Export Health Certificate) signed by a vet.

Leah VPH (34 decks)

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