Slaughter and Dressing

Question 1

Basic steps of slaughter

Answer 1

stunning
bleeding
head removal
skin/hair removal
feet/toenail removal
evisceration
splitting
inspection
washing
chilling

Question 2

what causes dark firm and dry meat

Answer 2

long term stress

Question 3

what causes PSE

Answer 3

short term stress/excitement

Question 4

what arteries are cut for bleeding

Answer 4

jugular and corotid

Question 5

bunging

Answer 5

tying off anus so contents dont get on carcass

Question 6

dressing percent equation

Answer 6

(dressing weight/live weight) x 100

Question 7

carcass cost basis equation

Answer 7

(live price per cwt/dressing percentage) x 100

Question 8

pluck components

Answer 8

thrachea
heart
lungs

Question 9

viscera components

Answer 9

stomach
large intestines
small intestines
liver

Question 10

what tendon are carcasses hung by

Answer 10

gambrel tendon

Question 11

what months make up the hard hair vs soft hair season in swine

Answer 11

hard hair(winter-fall/sept-feb)
soft hair(spring-summer/march-august)