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Animal Science > SLAUGHTER, PROCESSING AND MARKETING OF FARM ANIMALS > Flashcards

SLAUGHTER, PROCESSING AND MARKETING OF FARM ANIMALS Flashcards

1
Q

from fasting through stunning, bleeding up to skinning and evisceration

A

slaughtering

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2
Q

from spiltting and quartering, to cutting the carcass into the retail cuts

A

butchering

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3
Q

the premises used in the slaughter of animals for human consumption

A

abattoir or slaughterhouse

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4
Q

basic principles of selecting animals for slaughter (8)

A
  1. sex
  2. age
  3. size
  4. class
  5. health
  6. meat yield
  7. loin eye and other measurements
  8. degree of fatness
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5
Q

considerations for slaughtering: sex

meat of barrow and gilts

A

no distinct differences in meat quality

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6
Q

considerations for slaughtering: sex

boar taint odor

A

uncast rated male after reaching seven months of age

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7
Q

considerations for slaughtering: sex

boar that less than seven months

A

fit for slaughter

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8
Q

considerations for slaughtering: sex

hogs that fatter than their female and uncastrated male counterparts of the same age

A

castrated hogs

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9
Q

considerations for slaughtering: sex

meat from pregnant animal

A

low quality

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10
Q

considerations for slaughtering: sex

meat of animal that is in the advance stage of pregnancy

A

meat maybe in fishy odor

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11
Q

considerations for slaughtering: sex

meat from bull compared to steers

A

generally less tender and lower in overall acceptability

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12
Q

considerations for slaughtering: age

swine
cattle & carabao
goats

A

swine 6-12 months
cattle & carabao - 3 years younger
goats - about a yaer

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13
Q

considerations for slaughtering: age

meat that is darker, tougher, fatter and poorer quality;
however it is flavorful, high water binding and emulsion capacity, w/c associated w/ high degree of marbling

A

meat from older animals

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14
Q

considerations for slaughtering: age

marbling in beef

A

increases up to 30 months, beyond this age limit is stationary

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15
Q

considerations for slaughtering: age

most important quality factor w/c changes w/ age is

A

tenderness

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16
Q

considerations for slaughtering: age

meat from young and old animals is already equal in terms of tenderness in this age

A

beyond 42 months of age

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17
Q

considerations for slaughtering: age

w/c is juicier meat between young and old animal

A

old animal meat is juicier

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18
Q

considerations for slaughtering: size

recommended slaughter weigh of animals for fresh meat retailing and intact meat processing for HOGS

A

80 - 110 kg

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19
Q

considerations for slaughtering: size

recommended slaughter weigh of animals for fresh meat retailing and intact meat processing for CATTLE AND CARABAO

A

300 - 450 kg

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20
Q

considerations for slaughtering: class

utilized for the production of quality lechon or roasted pigs, it command the highest price

A

shote

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21
Q

considerations for slaughtering: health

animals with minimal defects can be slaughtered only if they pass this inspection

A

anti-mortem inspection

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22
Q

considerations for slaughtering: health

must first be treated to become normal prior to slaughter;
their meat is poor in quality and not recommended

A

unhealthy animals

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23
Q

considerations for slaughtering: meat yield

total average dressing percentage of swine in the philippines
head off =
total trimmed lean cuts =

A

head off = 69%

total trimmed lean cuts = 36%

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24
Q

considerations for slaughtering: meat yield

average dressing percentage of beef and carabeef =

A

48%

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25
Q

considerations for slaughtering: meat yield

total leaned yield percentage of beef and carabeef

A

34% and 33%

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26
Q

considerations for slaughtering: meat yield

dressing percentage and total lean yield of goat

A

dressing percentage = 43%

total lean yield = 27%

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27
Q

considerations for slaughtering: loin eye and other measurements

indicative of high lean cut and low-fat cut yields in swine

A

wide loin eye area

*slaughter hogs w/ wide loin eye area are ideal for slaughtering

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28
Q

considerations for slaughtering: degree of fatness

greatly influences flavor, tenderness and juiciness

A

fat

*consumers discriminate fatty meat

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29
Q

handling prior to slaughter

A
  1. fasting
  2. stress
  3. mishandling
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30
Q

feed is withdrawn but sufficient water is given

A

fasting

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31
Q

fasting of pigs

A

12 -24 hrs

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32
Q

fasting of carabaos and cattle

A

24 - 48 hrs

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33
Q

advantages of fasting (6)

A
  1. savings of feed
  2. ease of cleaning entrails
  3. ease of cleaning and eviscerating carcass
  4. a throroughly bled and brightly colored carcass
  5. long shelf life
  6. low shrinkage of the resulting meat
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34
Q

sources of animal stress (4)

A
  1. shipping stress
  2. over-crowding stress
  3. driving stress
  4. heat stress

*any form of stress should not be given to the animal prior to slaughter

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35
Q

number of days should be allowed for animals to relax in the luggage area and be properly conditioned before they are slaughtered.

A

1 - 3 days

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36
Q

disadvantages of stress (4)

A
  1. loss of muscle glycogen
  2. high temp. of carcass
  3. low water binging capacity of meat
  4. low aroma, flavor, texture and juiciness scores
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37
Q

not recommended for curing

A

meat from stressed animals

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38
Q

condition of meat if the stress is not severe

A

(PSE) pale, soft, and exudative

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39
Q

condition of meat if the stress is severe

A

(DFD) dry, firm and dark

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40
Q

pH of meat from unstressed animals

A

5.3 and the drop is very gradual

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41
Q

pH of meat from stressed animals

A

6.0 - 7.0 , pH drop is rapid

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42
Q

animal whipped, kicked or boxed prior to slaughter, some blood vessels break in these affected areas

A

blood clots developed

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43
Q

meat that always spoil before curing period is completed

A

meat with blood clots and red spots

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44
Q

set the slaughtering guidelines

A

NMIC/ National Meat Inspection Commision (now),

NMIS/ National Meat Inspection Service

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45
Q

classifications of slaughterhouses in the philippines (3)

A
  1. AAA
  2. AA
  3. A
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46
Q

classifications of slaughterhouses

those adequate facilities and operational procedure of w/c meat processed herein is eligible for sale in any market in and out of the country

A
  1. AAA
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47
Q

classifications of slaughterhouses

those w/ facilities and operational procedures sufficiently adequate that the meat processed herein is eligible for sale in any market in the philippines

A
  1. AA
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48
Q

classifications of slaughterhouses

those w/ facilities and operational procedure of minimum adequacy, the meat processed herein is eligible for sale only in the city or municipality in w/c plant is located

A
  1. A
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49
Q

basic requirement in slaughtering (4)

A
  1. the cleanliness of meat produced
  2. the hygiene of production
  3. the efficiency of meat inspection
  4. the adequacy of meat preservation
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50
Q

steps in general slaughtering (9)

A
  1. antemortem inspection
  2. stunning
  3. sticking
  4. cleaning of the carcass
  5. eviscerating
  6. splitting
  7. washing
  8. post-mortem inspection
  9. chilling
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51
Q

conducted by a qualified meat inspector to determine whether the animal is fit for slaughter

A
  1. antemortem inspection
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52
Q

rendering the animal unconscious w/o killing them to make the restraining easy and sticking humane

A
  1. stunning
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53
Q

withdrawing blood from the carcass;

cautioned not to pierce the heart that may cause instant death of the animal and will prevent thoroughly

A
  1. sticking
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54
Q

includes scalding, scraping, shaving, flaying, dehiding

A
  1. cleaning of the carcass
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55
Q

removing visceral organs from the carcass

A
  1. eviscerating
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56
Q

cutting the entire backbone of the carcass

A
  1. splitting
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57
Q

w/ clean potable water to remove dirt, blood, etc.

58
Q

done by qualified meat inspector to determine if the meat is fit for human consumption

A
  1. post-mortem inspection
59
Q

carcass chilled at 0.4degree C for 24 hrs. before fabrication to allow the rigor mortis to pass, to check on microbial growth, and to firm up the meat for easy fabrication.

60
Q

post-mortem inspection (4)

A
  1. inspected and passed
  2. passed for sterilization
  3. inspected and condemned
  4. passed for rendering
61
Q

carcasses so marked have beed found to be sound, healthful, wholesome, and fit for human consumption

A
  1. inspected and passed
62
Q

carcasses or parts of carcasses so marked inspected and passed for food, subject to the condition that these must be sterilized by steaming in an appropriate apparatus or by boiling in an open kettle

A
  1. passed for sterilization
63
Q

carcasses or parts of carcasses so marked are unsound, unhealthful, unwholesome or unfit for human consumption;
those unfit for both human and animal are denatured w/ strong chemical disinfectants prior to final disposal

A
  1. inspected and condemned
64
Q

carcasses or parts of carcasses that maybe converted into animal feed
after sufficient heat treatment; shall be dyed (food grade blue color) and cooked

A
  1. passed for rendering
65
Q

steps of slaughtering in swine (10)

A
  1. antemortem inspection
  2. stunning
  3. sticking
  4. scalding and scraping (cleaning)
  5. removal of head
  6. evisceration
  7. splitting
  8. washing
  9. postmortem inspection
  10. chilling (12-24 hrs)
66
Q

dipping the carcass in hot water to loosen up hairs and scarf; the water temperature must be maintained at 54 - 84 degree C;
too hot water can cause hair setting while too cold water cannot effect loosening of hairs and scarf

67
Q

removal of hair using a scraping knife

68
Q

steps of slaughtering in cattle and carabaos (10)

A
  1. antemortem inspection
  2. stunning
  3. sticking
  4. flaying (cleaning)
  5. removal of head
  6. evisceration
  7. splitting
  8. washing
  9. postmortem inspection
  10. chilling (36 - 48 hrs)
69
Q

removal of the hide in cattle and carabao

A

flaying or skinning

70
Q

wrapping the carcass w/ cheese cloth.
cloth soaked in lukewarm water and wrapped around the carcass while its warm. the cloth absorbs the remaining blood at surface of the carcass, smoothens the interval fat covering, causes fat to appear white and dense and prevents excessive shrinkage and oxidation.

71
Q

2 methods of slaughtering in goats

A
  1. singed method

2. flayed method

72
Q

after stunning and sticking, this method is done w/ either blow torch or an open fire.
the hairs continously scraped w/ a dull knife until the hairs are all burned.
the belly must be pinched to avoid bursting of whole belly cavity.
after this method, the canked skin is sliced off for the preparation of kilawin. evisceration is done similar w/ that cattle.

A

singed method

73
Q

the process of stunning and sticking in the singed method is followed but the skin is not utilized for food. the removal of fleece or flaying is made slightly different from that in cattle and carabao. be sure not to allow meat to come in contact w/ hairs to avoid imparting goat odor to meat. evisceration and chilling in goats are similar w/ that in cattle except that in goats, splitting of the carcass is not done

A

flayed method

74
Q

properly dressed flesh derived from mature animals in good condition at the time of slaughter

75
Q

the body of any slaughtered animal after bleeding and dressing

76
Q

percent yield of the carcass, carcass weight divided by the slaughter weight multiplied by 100.

A

dressing percentage

77
Q

cross sectional area of the longissimus dorsi muscle of pork/beef

A

loin ear area

78
Q

meat from an animal that has not undergone any substantial physical, microbiological and chemical change from the time of change

A

fresh meat

79
Q

the amount, character, distribution of fat in the carcass.

80
Q

cuts of pork composed of the loin, ham and shoulder

81
Q

cuts of meat handled in small quantities and w/c may be prepared for the table w/o further cutting and trimming

A

retail cuts

82
Q

meat cuts that are handled in bulk and usually require further cutting before these are prepared for the table.

A

wholesale cuts

83
Q

weight of a cut of meat in its fresh state before curing or processing

A

green weight

84
Q

uncured smoke hams

A

green hams

85
Q

any mark or stamp approved by the controlling authority

86
Q

the stiffening of the muscles after an animal dies, believed to be due to muscle contraction

A

rigor mortis

87
Q

formation of green color in the skin and other collagenous tissues as a result of excess nitrite; may also be due to microbial action

88
Q

hazard analysis critical control points the fat granules

89
Q

meat deboned before the development of rigor mortis

A

hot boned meat

90
Q

meat from an unaccredited slaughterhouse, or obtained from illegal source of meat

91
Q

meat of ox, one year and above

92
Q

carabao beef , caraveal

93
Q

meat of goat

94
Q

game meat

A

game animals (wild hunted)

95
Q

horse meat

96
Q

meat of sheep, one year old and above

97
Q

meat of sheep, less than one year old and above

98
Q

pig meat

99
Q

meat of ox less than one year old

100
Q

meat of deer

101
Q

most important part of meat in relation to human nutrition

102
Q

composition of meat

A
  1. lean
  2. fat
  3. bones
  4. connective tissues and other similar elements
103
Q

has high biological value;
can supply the essential nutrients needed for normal growth and phyiological function of human adults w/o being fortified

A

meat protein

104
Q

also contains sufficient B-vitamins, P, Fe and K but deficient in Ca.

105
Q

cutting carcasses into standard wholesale and retail cuts

A

meat fabrication

*proper fabrication lowers of cutting losses

106
Q

basic principle in meat fabrication

A

separate tender meat from tough meat and thick portion from thin portion because they require different methods of cooking;
cheap parts separated from expensive parts;
cutting of muscles accross the meat fibers to improve the tenderness of the cut

107
Q

meat processing

A
  1. chilling
  2. trimming
  3. meat curing
108
Q

to firm up the meat and check on the growth of microorganims (2-4 C for 24 hrs)

109
Q

removes excess fat, parts w/ blood clot and bruises; includes deboning when necessary weighing, washing, and dripping

110
Q

meat is subjected to the process of salting, pickling, drying, and/or smoking;
meat is being preserved the ingredients have antagonistic effect on the microorganisms

A

meat curing

111
Q

four general method of meat curing

A
  1. dry cure method
  2. sweet pickle method
  3. all injection method
  4. combination method
112
Q

curing ingredients are applied (rubbed) in dry form

ex. tocina, tapa, bacon

A

dry cure method

113
Q

similar to dry cure but the ingredients are dissolved in water;
ex. corned beef, chicken ham

A

sweet pickle method

114
Q

ingredients are dissolved in water and injected to the meat;

ex. cured ham

A

all injection method

115
Q

injection method is combined with either dry cure or sweet pickle method;
ex. cured ham

A

combination method

116
Q

yield of relatively good dairy cows in the Philippinesand in most tropics

A

8-12 kg daily

117
Q

Milk production:

common “rule of thumb”

A

feed 1 kg of reasonably concentrate mixture for every 2.5 kg of milk in excess of 5kg if the forage is of good quality

118
Q

composition of milk

A
  1. water
  2. fat
  3. protein
  4. lactose (milk sugar0
  5. Ash
119
Q

rich source of Ca, riboflavin (B2), vitamin B12, iodine and P;
contains all the essential amino acids

120
Q

its protein is composed of globulins, casein and lactalbumin;
portions of globulins are structural parts of antibodies

121
Q

most abundant protein constituent of milk

A

casein of milk

122
Q

first secretion of the mammary gland;
higher than milk in dry matter, proteins, vitamins, and minerals;
also contains antibodies that give newborn animals protection against diseases

A

colostrum

  • milk produces under ideal condition has slaightly sweet and pleasant taste.
  • milk low fat contents tends to be flat while that w/ higher fat has creamy and fuller flavor
  • milk fat is the most variable milk constituent
123
Q

sugar milk and can be digested by the enzyme lactase produced by humans

124
Q

occurs when man does not produce enough lactase to completely digest the lactose.
this undigested lactose stays in the intestinal tract, and with the cation of microorganims causes abdominal pain, diarrhea and flatulence (gas)

A

lactose intolerance

125
Q

process of heating milk to a certain temp. for a certain period of time required to destroy any pathogenic microorganism.

A

pasteurization

126
Q

milk products

A
  1. whole milk
  2. cream
  3. butter
  4. buttermilk
  5. skim milk
  6. whey
127
Q

upon drying: whole milk powder

upon separation: cream and skim milk

A

whole milk

128
Q

upon churning: butter and buttermilk

129
Q

upon evaporation: butter oil or anhydrous milk

130
Q

upon drying: buttermilk powder

A

buttermilk

131
Q

upon drying: skim milk powder or nonfat dry milk

Upon acidification or addition of rennet: cheese (add cassein) and whey

132
Q

upon drying: whey powder

133
Q

whole milk from w/c about 60% of the water has been removed and contains not less than 25.8% total milk solids and 7.8% milk fat;
also known as condensed milk;
compared to raw milk, it has greater viscosity and is creamy in color

A

evaporated milk

134
Q

milk w/c has been treated i such a manner as to ensure break-up of the fat granules

A

homogenized milk

135
Q

major factors affecting nutrient requirements for egg production rate are:

A
  1. rate of egg production
    2, egg size or weight
  2. egg shell thickness
  3. body size of layer
136
Q

principal factor affecting egg shell quality

A

dietary calcium

137
Q

can be measured by specific gravity of egg, shell thickness, shell smoothness, breaking strength, and percentage of cracks or shell appearance

A

egg shell quality

138
Q

less than 2.0%, decrease egg shell quality in chickens

A

low dietary calcium levels

139
Q

egg composition

A
  1. proteins and lipids
  2. minerals
  3. vitamins A, D, Thiamine and riboflavin in bulk amount
140
Q

poor source of carbohydrates

Animal Science (20 decks)

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