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APP > Slaughter Process > Flashcards

Slaughter Process Flashcards

1
Q

What are the main food animals in the UK?

A

Cattle, goats, sheep, pigs, rabbit, deer, poultry, game birds

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2
Q

What regulation makes it an offence to submit an animal for slaughter with excess residues of antibiotics?

A

The animal, meat and meat products regulations 1997

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3
Q

Why is the use of antibiotics now closely monitored?

A

Reports of multi resistant strains of salmonella

Allergic reactions in vets and pharmaceutical workers

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4
Q

What are the by products of animal production?

A

Edible offal
Leather
Fats
Blood
Wool
Bile + genitals (pharmaceuticals)
Bones

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5
Q

What is meant by an intensive meat production system

A

Calves enter at 10-13 weeks
Kept indoors until slaughter at 10-12 months
Fed freely on grains with protein, mineral and vitamin supplements

Produces barley beef but has a tendency to cause abscessed livers

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6
Q

At what age are dairy cows sent to slaughter?

A

5-6 years

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7
Q

What is the difference between veal and Bobby veal?

A

Bobby veal calf slaughtered with in few days ( poor meat quality )
Veal calf slaughtered at 4 months

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8
Q

What age are lamb slaughtered?

A

Approximately 4 months

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9
Q

What issues are pigs prone to?

A

Pneumonia
Arthritis

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10
Q

What is the problem with fevered animals in relation to antibiotics?

A

They excrete the antibiotics at a slower rate

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11
Q

What does the demand for leaner beef in the UK mean?

A

Cattle are slaughtered quite young, generally less than 30 months of age.

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12
Q

What is the most important feature when breeding pigs?

A

Length of pig

(Improved through cross-breeding

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13
Q

Which pigs are slaughtered for meat?

A

Females and castrated males.

Uncastrated males can have taint which leads to unpleasant smell and taste.

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14
Q

What are the two main aims of slaughtering.

A

To kill the animal as quickly as possible to reduce unnecessary suffering

To bleed the animal as completely as possible

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15
Q

What are the three kinds of stunning?

A

Captive bolt
Concussion stunner
Head only electrical stunning

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16
Q

What are the signs of a successful captive bolt stun?

A

A well defined tonic phase followed by relaxation after 20 seconds.

No rythmic breathing

A fixed eye position

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17
Q

What are the signs of a successful electrical stun?

A

An electroplectic fit

Absence of regular breathing

18
Q

What is the slaughter process for red meat animals?

A

Transport
Lairaging
Ante-mortem inspection
Stunning
Sticking
Bleeding
Dressing
Post-mortem inspection
Refrigeration
Cutting
Dispatch

19
Q

What are the benefits of providing water during lairaging.

A

It flushes the animals out
Reduces risk or contamination of carcases
Improves electrical stunning
Aids removal of hide

20
Q

Why is it better that animals are well rested prior to slaughter?

A

Bleed better
Lower PH
Fatigued animals show movement of gut bacteria into tissues

21
Q

What is the aim of the ante-mortem inspection?

A

To detect diseased or distressed animals

22
Q

What does the clean livestock policy within the HACCP plan mean?

A

All animals should be clean before slaughter

23
Q

What are the 3 options for animals that are too dirty prior to slaughter?

A

Prohibit slaughter
Request detention in lairage
Request slaughterhouse to clean the animal for re-inspection

24
Q

What is back sticking?

A

When blood gets between the pluera and chest wall or pluera and lungs

25
Q

Why is a pig immersed in a scalding tank after sticking.

A

To remove hairs

26
Q

What causes blood splashing?

A

A rise in blood pressure at the stunning stage

Excitement prior to stunning will increase risk

27
Q

What are signs of blood splashing?

A

Dark coloured streaks resembling ink spots

28
Q

Which areas are commonly affected by blood splashing in pigs and young lambs?

A

Lungs
Diaphragm
Abdominal and leg muscles

29
Q

The spinal chords of sheep and goats over 12 months old are classified as what under BSE controls?

A

Specified risk material

30
Q

What is the purpose of the post-mortem inspection?

A

Protect purchaser from illness
Prevent sale of repugnant meat
Prevent sale of inferior meat
Protect livestock from disease

31
Q

Carcasses, offal and blood are inspected to determine what?

A

State of nutrition
Evidence of bruising
Oedema
Efficiency of bleeding
Deformity
Age and sex
Abnormal odour
Condition of pleura and peritoneum
Any other abnormality

32
Q

Why is it important to get the chilling process just right?

A

Maintains meat quality
Reduces microbial growth

33
Q

What temperature should meat be chilled to?

A

7 degrees for carcass meat
3 degrees for offal

34
Q

What points in the meat slaughterhouse process can meat become contaminated?

A

Sticking
Flaying
Dressing

35
Q

Long onset of rigor mortis meant what

A

Longer keeping quality of meat

36
Q

What’s the max time an animal can spend in a lairage?

A

72 hours

37
Q

What should be observed at anti-mortem inspection?

A

Posture and movement
Nutritional state
Condition of hide/skin
Faeces
Swelling
Fractures
Respiration
Temperature

38
Q

What are the 2 options if an animal is rejected for slaughter?

A

Remedy on site
Return to source

39
Q

Salmonella and ecoli stop growing at what temperature?

A

7 degrees

40
Q

Why do we check for swelling in lymph nodes?

A

Sign of bacterial infection

41
Q

What general hazards are present in meat?

A

Antibiotics
Hormones
Bacteria
Diseases
Septic lesions
Abscesses
Cysts
Tumors
Parasites

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