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SLAUGHTERING > SLAUGHTERING > Flashcards

SLAUGHTERING Flashcards

1
Q

The science of heredity and the variation of inherited characteristics.

A

Genetics

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2
Q

The use of biometry and genetics to improve farm animal production.

A

Animal Breeding

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3
Q

The study of nutrients and how
the body uses them.

A

Animal Nutrition

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4
Q

The study of the physical and
chemical processes of an animal or any of the animal’s body systems or cells.

A

Animal Physiology

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5
Q

Is the study of how diseases,
parasites and environmental factors affect productivity and animal welfare.

A

Animal Health

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6
Q

The science of handling, distributing, and marketing meat and meat products.

A

Meat Science

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7
Q

The science of providing
milk and milk products as food.

A

Dairy Product Science

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8
Q

A collective set of tools and
applications of living organisms, or parts of organisms, to make or modify products, improve plants or animals, or develop microorganisms for specific uses.

A

Biotechnology

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9
Q

Is the study of the entire meat industry from animal production to the preparation and marketing of the final product.

A

Meat Science

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10
Q

Defined as the flesh of animals used as food but often widened to include the musculature, organs such as liver and kidney, brains, and other edible
tissues (Lawrie, 2006).

A

Meat

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11
Q

Meat originates from the old English word ____, which
referred to food in general.

A

‘mete’

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12
Q

The premise approved and registered as premises for slaughtering animals for human food

A

Abattoir

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13
Q

Injection of cure color and to prevent cure color
from fading.

A

Artery cure

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13
Q

Chemicals of the vitamin C family used to speed the formation of cure color and prevent fading.

A

Ascorbates

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14
Q

Is the carcass of a male swine castrated before
it attained sexual maturity.

A

Barrow carcass

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15
Q

Is the carcass of an uncastrated
male swine.

A

Boar carcass

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16
Q

Is any mark or stamp approved by the controlling authority and includes any tag or label bearing such mark or stamp.

A

Brand

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17
Q

Is the body of any slaughtered animal after bleeding and dressing.

A

Carcass

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18
Q

Is the assessment of the value of an animal.

A

Carcass evaluation

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19
Q

Pork carcass cooled to a temperature range of 1-3 ‘C (34-38 ‘F) at the deepest portion within 24 hours. The chilling
should start within.

A

Chilled pork carcass

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20
Q

Is the cutting of meat into small
particles.

A

Comminution

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21
Q

It is the form, shape, or general
outline of the side or whole carcass.

A

Conformation

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22
Q

Prepare meat cured by soaking with or without one or more nitrate, nitrite, sugar dextrose, syrup, honey, and or without spices.

A

Corned meat

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23
Q

A solution to cure ham.

A

Cover pickle

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24
Q

The addition of salt with or without nitrate, nitrite, and sugar to lengthen shelf-life and enhance the development of
odor, color, and flavor.

A

Curing

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25
Q

Freezing products at a
temperature of -20F or lower.

A

Deep freezing

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26
Q

Dark, firm, and dry meat.

A

DFD meat

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27
Q

Crippled or weakened animal unable to stand or showing abnormal locomotion and
shall be treated as a suspect.

A

Downer

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28
Q

Any clean, sound, and properly
dressed part other than meat. Also known as meat by-products.

A

Edible by-product

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29
Q

Is a multiple-phase system consisting of a dispersion of solids in a liquid where distribution is not entirely homogeneous.

A

Emulsion

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30
Q

Is the process of cutting carcasses into standard wholesale and retail cuts.

A

Fabrication

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31
Q

Withholding feed from an animal before slaughter but providing a lavish amount of water.

A

Fasting

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32
Q

Is the act of removing the hide of slaughtered animals.

A

Flaying / Skinning

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33
Q

Is a meat that has not undergone any substantial physical, chemical, and microbiological changes from the time of slaughter.

A

Fresh meat

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34
Q

Is a pork carcass from newly slaughtered swine that has
not undergone chilling, freezing, or processing

A

Fresh pork carcass

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35
Q

Is a pork carcass that has been previously chilled and exposed to an air temperature of -23 ْ C (-9.4 ْ F) or lower and then brought to an internal temperature of -20 ْC (-4 ْ F) at the deepest portion within six days.

A

Frozen pork carcass

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36
Q

Is the carcass of a young female swine that has not produced a young and has not reached the advanced stage of pregnancy.

A

Gilt carcass

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37
Q

Uncured smoked hams.

A

Green hams

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38
Q

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

A

Green weight

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39
Q

Is the formation of green color in the skin and other collagenous tissues due to excess nitrite. Green coloration may also be due to microbial
action.

A

Greening

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40
Q

HACCP stands for

A

Hazard Analysis, Critical Control Points.

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41
Q

Meat deboned before the development of rigor
mortis.

A

Hot boned meat

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42
Q

The meat from an unaccredited slaughterhouse or obtained from an illegal source of meat.

A

Hot meat

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43
Q

Carcasses or parts of carcasses so marked are unsound, unhealthful, unwholesome, or unfit for human consumption. If rendered as animal feed, it shall be dyed (food- grade blue color) and cooked; those unfit for both humans and animals are denatured with strong chemical
disinfectants before the final disposal.

A

Inspected and Condemned

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44
Q

The carcasses inspected,
passed, and so marked and found to be sound, healthful, wholesome, and fit for human
consumption.

A

Inspected and passed

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45
Q

Are the cuts of pork composed of the loin, ham, and shoulder.

A

Lean cuts

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46
Q

Carcass or carcass parts are coming from animals
sufficiently mature and healthy.

A

Meat

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47
Q

Is the muscle pigment to store oxygen for use by muscle during activity.

A

Myoglobin

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48
Q

Carcasses or parts of carcasses
converted into animal feed after sufficient heat
treatment.

A

Passed for rendering

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49
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

Passed for sterilization

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50
Q

PSE stands for

A

Pale, Soft, and Exudative

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51
Q

Is the forcible introduction of pickle into a ham employing a ham pump.

A

Pumping

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52
Q

Is a term applied to a pickle containing nitrite or a combination of nitrate and nitrite.

A

Quick cure

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53
Q

Freezing food items such that the innermost part of the product freezes in 30 minutes.

A

Quick freezing

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54
Q

The carcasses, parts of carcasses, viscera meat, or another article so identified or marked are held by the inspector for further examination to determine their final disposal.

A

Retained

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55
Q

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

A

Rigor mortis

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56
Q

The practice of storing meat at a temperature of 32–40degrees F to improve tenderness and flavor.

A

Ripening, aging, or controlled deterioration

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57
Q

Is an instrument used for
measuring the saltiness of the solution.

A

Salinometer / salometer

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58
Q

Wrapping of a beef or carabeef carcass with cheesecloth or its equivalent soaked in
lukewarm water.

A

Shrouding

59
Q

Subjecting products to freezing that requires more than 30 minutes to form ice crystals
at the center.

A

Slow freezing

60
Q

Is the process of exposing the meat to the action of smoke.

A

Smoking

61
Q

Is the act of lacing sausage mixture into casings.

A

Stuffing

62
Q

The process of making animals
unconscious before bleeding.

A

Stunning

63
Q

Defrosting

A

Thawing

64
Q

is a condition where one muscle exhibits two color shades, usually evaluated
at the longissimus dorsi muscle.

A

Two-toned

65
Q

is the ability of meat to retain
water in a firmly bound state.

A

Water-binding capacity

66
Q

any pork cut handled in bulk.

A

Wholesale cut

67
Q

The world’s largest meat importer

A

China

68
Q

Challenges Facing the Meat Industry (Constraints)

A
  • Prolong droughts in some parts of the world
  • The spread of the African Swine Fever (ASF) and
    associated import restrictions
  • The spread of the highly pathogenic avian influenza (HPAI)
  • Global antimicrobial standards
  • Animal welfare compliance
  • Strict environmental regulations
  • Higher tariffs on imported soybean and increased maize
    prices
69
Q

Challenges Facing the Meat Industry (Prospects)

A
  • Abundant global export supplies and market demand
  • Continuing increase of urbanized population with higher
    incomes and changing food habits
  • Improvements to grandparent stocks
  • Increase support from the government for expansion
70
Q

The muscle mass of livestock utilized as human food is about what percent of their body weight?

A

35 to 60% of their body weight.

71
Q

muscles attached to the backbone are involved in
voluntary movements and facilitate the posture and locomotion.

A

Skeletal Muscles

72
Q

muscles exhibit a wide diversity of sizes, shapes, anatomical locations, and physiological functions.

A

Skeletal Muscle

73
Q

they contain connective, vascular, nervous, and
adipose tissues

A

Muscle fibers

74
Q

play critical roles in determining meat flesh quality.

A

Muscle fibers, intramuscular fat, and connective tissue

75
Q

Skeletal muscle is made up of approximately

A

90% muscle fibers and
10% of fat and connective tissues.

76
Q

connective tissues in skeletal muscle

A
  • epimysium
  • perimysium
  • endomysium
77
Q

connective tissue that surrounds the muscle as a whole

A

epimysium

78
Q

connective tissue that surrounds bundles of muscle fibers

A

perimysium

79
Q

connective tissue which surrounds each muscle fiber

A

endomysium

80
Q

is the process from which the embryo is formed and develops into a fetus.

A

Embryogenesis

81
Q

is the development of muscle tissue during the
embryonic stage.

A

Myogenesis

82
Q

Stages in Early Animal Development

A

A. Fertilization
B. Cleavage
C. Gastrulation
D. Organogenesis

83
Q

is the process of a single sperm cell combined with a single egg cell to form a zygote.

A

Fertilization

84
Q

is rapid, multiple rounds of mitotic cell division where
the overall size of the embryo does not increase. After the
completion of cleavage, the developing embryos (blastula) is formed.

A

Cleavage

85
Q

the rearrangement of cells in the blastula creates the
embryonic tissue layers that will lead to tissues and organs
formation.

A

Gastrulation

86
Q

the process of tissue and organ formation via cell division and differentiation.

A

Organogenesis

87
Q

In the living muscle, energy is kept as ______,
where it converts to glucose and pyruvate.

A

glycogen

88
Q

What happens to the ph level of the muscle, within 24 hours following death?

A

lactic acid piles up and lowers
pH

89
Q

is important in determining the water-holding capacity of meat

A

pH

90
Q

the ability of meat to retain its
water during the implementation of external factors such as cutting, heating, grinding, or pressing.

A

water-holding capacity

91
Q
  • this condition can be seen in cattle or sheep’s carcasses and often on pigs and turkeys shortly after butchering.
    -have darker and drier carcass than average and
    has a much more rigid texture.
A

Dark Firm and Dry (DFD) meat

92
Q

Causes of DFD meat

A
  1. Long transport-hauling of animals,
  2. without feeding, and
  3. exhaust muscle glycogen.
93
Q

Solution to avoid DFD meat

A

Feeding and rest for 24 or 48 hr before slaughter.

94
Q

The long-term glycogen or intermediate glycogen depletion (environmental and hereditary).

A

Dark cutting beef or lamb

95
Q

Causes of dark cutting beef or lamb

A

Beef Stress Syndrome, “Alarm” reaction of General Adaptation Syndrome

96
Q

Fright means

A

fight or flight

97
Q

Factors influencing the Physical and Factors influencing
the Physical and Biochemical changes

A

– Handling
– Environment
– Transportation
– Nutrition/ Growth Promotants
– Genetics
– Immobilization (Stunning)
– Chilling

98
Q

Immobilization

A
  • Pigs – CO2, Electricity
  • Cattle – Captive bolt Captive bolt
  • Sheep – Captive bolt, electricity
  • Stun to stick
    – Blood splashing
    – Fiery Fat
  • Blown out joints, backbones, etc
99
Q
  • Remove heat as quickly as possible
  • Blast chill
  • Thickness of Muscle
  • Airflow
A

Chilling

100
Q

refers to the concern for animal suffering and for animal satisfaction. It is closely associated with animal
health. Disregard for animal welfare often leads to increased
susceptibility of animals to disease and injury and poor quality or contaminated animal-based food products resulting to great economic losses.

A

Animal Welfare

101
Q

the Four I’s

A

Ignorance
Inexperience
Incompetence
Inconsideration

102
Q

– not knowing what to do

A

Ignorance

103
Q

– knowing what to do but not knowing how to do it

A

Inexperience

104
Q

– inability to do

A

Incompetence

105
Q

– not caring

A

Inconsideration

106
Q

Reasons for being concerned about animal welfare:

A
  • respect for animals and a sense of fair play;
  • poor welfare can lead to poor product quality;
  • risk of loss of market share for products which acquire a
    poor welfare image.
107
Q

Causes of Poor Animal Welfare:

A
  • People using improper handling procedure
  • Distraction that cause balking
  • Genetic predisposition to excitability
108
Q

Some animals have
a very excitable temperament and are difficult to drive. Some
lean pigs and cattle are very excitable. These animals will
often have high vocalization scores

A

Genetic predisposition to excitability

109
Q

Poor welfare can lead to inferior meat quality:

A
  • abnormal meat color;
  • Pale Soft Exudative (PSE) meat in pork and poultry
    (Figure 1A);
  • Dark Firm Dry (DFD) meat in pork, beef and lamb
    (Figure 1C);
  • poor shelf life;
  • dry meat;
  • heat shortening in beef and poultry;
  • bruising; torn skin and broken bones
  • aggrevate problems with gaping in meat and boar taint
110
Q

Five ‘Freedoms’ that all animals should have

A
  1. Freedom from hunger and thirst
  2. Freedom from discomfort
  3. Freedom from pain, injury or disease
  4. Freedom to express normal behaviour
  5. Freedom from fear and distress
111
Q

The ethical methods used that does not inflict any pain to the
animals.

A

Humane handling of animals prior to slaughter

112
Q

Benefits of humane handling:

A

● produce higher quality meat
● enhances safety of workers
● calm animals are less likely to damage equipment
● reduce stress in the animals
● decreases significant financial loss to meat packers

113
Q

the Animal Welfare Act of 1998

A

Republic Act 8485

114
Q

Animal Welfare Act of 2013

A

Republic Act 10631

115
Q

It is the process of inducing painless death to animals. It should be done rapidly and humanely and must occur with least fear, anxiety, pain and distress to the animals. It should be done away
from public view.

A

Animal Euthanasia

116
Q

Animal Euthanasia processes

A
  1. Use of Carbon Dioxide
  2. Other Inhalation anesthetics-
  3. Barbiturates
  4. Cervical or Cranial Concussion
  5. Cervical dislocation
  6. Chloral Hydrate and Magnesium Sulfate
117
Q

Examples of Inhumane Acts:

A
  1. Unnecessary, irritating noises
  2. Kicking and tail twisting
  3. Lifting
  4. Eye, genital and anal poking
  5. Hot water splashing
  6. Knife, razor, or blade incision to mark skin
  7. Drenching or forced oral administration of water
118
Q

Selection of Animals for Slaughter

A
  1. Health Considerations
  2. Sex considerations
  3. Age considerations
  4. Class considerations
  5. Size considerations
  6. Finish Considerations
119
Q

ages recommended for intact meat processing and fresh meat retailing:

A

a. Swine- 4-8 months
b. Cattle / Carabao- 2-3 years
c. Goats- 1 year old

120
Q

Factors to consider in slaughtering
animals:

A

Cleanliness of meat products
Hygiene of production
Efficiency of meat inspection
Adequacy of meat preservation

121
Q

Basic Principles of Selecting Animals for Slaughter (10)

A
  • Health
  • Class
  • Size
  • Age
  • Purpose of slaughter
  • Temperament and Disposition
  • Condition
  • Sex
  • Finish
  • Dressing Yield (%)
122
Q

Dressing Yield (%) Formula

A

Dressing %=(Carcass weight/liveweight) X 100

123
Q

▪ Slaughtering large animals provide more advantages than
smaller ones because this produce big and meaty cuts. Big
animals produce more lean and less fat

A

Size considerations

124
Q

▪ Meats from sows and stag meats have high water holding
capacity.

A

Class considerations

125
Q

classes of Swine/Hog/Pig:

A

sows, boars, stags, barrows, gilts and shotes

126
Q

classes of Cattle/Carabao

A

steers, heifers, cows, bulls and stags

127
Q

Management of Animals Prior to Slaughter (4)

A
  1. Fasting
  2. Relaxed Animals
  3. Handling Animals Gently
  4. Clean Animals (Sanitary and Hygienic)
128
Q

number of hours where fasting is enough for simple stomach animals

A

12-24 hours

129
Q

number of hours where fasting is enough for compound stomach animals.

A

24-48 hours

130
Q

number of days to allow animals to relax before slaughter

A

1 to 3 days

131
Q

Whipping and kicking the animals will cause this to the skin where the animal was hit.

A

pigmentation (red spots) or discoloration (blood clots)

132
Q

Keep the animals clean by practicing good sanitation.
Regularly remove the feces in the pen to control growth of
microorganisms and prevent contamination of the meat.

A

Clean Animals (Sanitary and Hygienic)

133
Q

Slaughtering Operation (10)

A
  1. Ante-mortem Inspection
  2. Stunning
  3. Sticking/Slitting
  4. Cleaning the carcass
  5. Evisceration
  6. Splitting
  7. Washing
  8. Post-Mortem Inspection
  9. Shrouding
  10. Chilling
134
Q

Cleaning the carcass

A

Flaying
Scalding
Scraping
Plucking or defeathering- poultry
Singeing- subject the carcass to flame or open fire

135
Q

starts from the time cuts to open the carcass are made and end when slaughter by-products are remove from the body cavity

A

Evisceration

136
Q

dividing the carcass into halves ( at the backbone) or quarter (between 12th & 13th ribs)

A

Splitting-

137
Q

Cutting of carcass into standard wholesale and retail
cuts with minimum wastage and reduction quality.

A

Carcass Fabrication

138
Q

Basic Principles

A

 Tender meat is separated from tough and thick
from thin.
 Cutting of the muscles across the meat fibers.
 Cheap parts are separated from expensive one.

139
Q

Red Meat

A

Mammals

140
Q

White Meat

A

Poultry

141
Q

Seafoods or aquatic foods

A

fresh and sea water

142
Q

Game Meat

A

non-domesticated

143
Q

Non-conventional

A

locust, edible beetles,
earthworms, etc.

144
Q

Physical Components of Meat

A
  • Lean (muscle)
  • Connective tissue
  • Fat – (10-35%)
  • Bones with marrows (15-17%
  • Skin
  • Blood vessels
145
Q

Classification of Tough or Tender

A
  • Amount of connective tissue or age of animals
  • Part of animals
  • Fat distribution
  • Slaughtering method\
  • Treatment after slaughtering

SLAUGHTERING (7 decks)

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