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Epidemiology (mini block 2) > Transport, Antemortem inspection & slaughter > Flashcards

Transport, Antemortem inspection & slaughter Flashcards

1
Q

FMIA

A

Federal Meat Inspection Act

Requires inspection of all meat sold from livestock
cattle, sheep, swine, goats, equine

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2
Q

FMIA execmptions`

A

slaughter of own animals for consumption (not $)

Retail dealers/ stores that do not slaughter with >75% of
sales to retail customers

Individual purchase of meat outside USA < 50lbs

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3
Q

Poultry Regulations

A

PPIA

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4
Q

Lairage

A

Antemortem inspection

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5
Q

Stress Assoc. with Transport

A 
Expensive : loss of meat quality
weight loss (shrink)
       pig > sheep > cattle 
pig suffocation
bruising (sheep/pigs)
immune stress/ microbial shedding
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6
Q

2 Effects on Meat with Stress Assoc. Transportation

A
  1. Dark Firm Dry (DFD)
    all livestock (cattle common)
    PRE-mortem depletion of glycogen
  2. Pale Soft Exudative (PSE)
    all livestock (pig common)
    POSTMORTEM depletion of glycogen
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7
Q

Why are meat hung in a cooler 3- 4 weeks after slaughter

A

Glycogen is converted to lactic acid which lowers pH of

muscle and tenderizes meat

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8
Q

DFD Meat

A

Dark Firm Dry Meat
Pre-mortem
reduction in lactic acid causes high pH

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9
Q

Reduce DFD

A

ensure adequate muscle glycogen
Reduce glycogen consumption (reduce stress)
manage implants (cattle)

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10
Q

PSE Meat

A

Pale Soft Exudative Meat
POST-mortem
intracellular glycogen accumulation of lactic acid
(Low pH)

condemn at postmortem inspection

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11
Q

pH of meat is affected by

A

pre-mortem stress and heritable genes

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12
Q

PSS

A

Porcine Stress Syndrome
stress induced changes in pork quality
heritable susceptibility to PSE

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13
Q

T/F: All Livestock offered to slaughter should be inspected on the day of, and before slaughter

A

True

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14
Q

Antemortem Inspection purpose

A

inspect individual lives animals prior to slaughter
keep out ill animals from food chain
reduce contamination of abattoir

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15
Q

Inspection Procedure

A

Observe animals during rest and motion
determine normal or abnormal
suspect and condemned animals must be ear tagged

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16
Q

PHV

A

Public Health Veterinarian
makes disposition at inspection
professional issue

17
Q

4 D’s of condemnation

A

Dead
Dying
Disease
Disabled

18
Q

Downer cattle

A

FSIS prohibits slaughter of cattle that cant stand or walk

have higher probability of BSE infection

19
Q

Bovine TB (M. bovis) regulations

A

reactive animals are branded with T on Left hip
Tb reactive= suspect
further postmortem inspection needed

20
Q

Brucellosis (brucella spp.) Regulation

A

reactive animals branded with B on left hip
MUST slaughter within 15 days
meat safe from cattle or pigs

B. melitensis of goats are destroyed

21
Q

Humane slaughtering of livestock

A

Directive:

animal must be rendered insensible to pain before shackled, hoisted, and cut

22
Q

2 step Slaughter Process

A
  1. Stunning

2. Exsanguination

23
Q

exceptions to Humane slaughtering

A

ritual slaughtering
kosher and halal

killed directly with exsanguination

24
Q

4 Approved methods of stunning

A
  1. Carbon dioxide (swine, sheep, calves)
  2. electricity (cattle- rare, sheep, pig, goats)
  3. captive bolt (cattle, sheep, goat, pigs)
    penetrating vs non-penetrating
  4. firearms (cattle, sheep, goat, swine)
25
Q

Effective Captive Bolt

A 
Immediate collapse
rigid forelimbs followed by involuntary kicks then relax
eyes central and fixed
no corneal reflex or rhythmic breathing 
Heart beat may or may not continue
26
Q

T/F: FSIS have the right to halt all slaughter if egregious violations are taking place?

A

True

27
Q

Shackling

A

hang from shackle (hook on overhead rail)

hang before sticking animal

28
Q

Hanging increase/decreased volume of blood loss

A

Increased

29
Q

Sticking

A

cutting throat and all veins in the neck (carotids & Jugular)

30
Q

Chest sticking in Pigs

A

Cut vessels arising form the heart

31
Q

carcass Handeling after slaughter

A 
carcass must be dressed
   skinned, dehided, dehaired 
   head removed and eviscerated 
   shrouded (cattle ONLY)
   chilled
32
Q

T/F: Dressing carcass is needed to prevent contamination

A

True

33
Q

cattle Dressing

A 
Skinning
head removal
evisceration
wash carcass with high pressure water
Shrouded 
Shrouds removed after 24 hr chill
34
Q

Shrouding is only performed in what animal carcass?

A

Cattle

35
Q

Shrouding

A

muslin sheets immersed in warm water and stretched tightly around carcass
-absorbs blood from surface
- act as insulator
reduce collar shrinkage of lean animals

36
Q

Pig Dressing

A

carcass washed
Dehairing with machine
(hair removed while hide still left on)

            Scalded at 140 F for 5-6 minutes 
           loosen hair, hooves, and epidermis

the rest is Done by hand
Head separation
evisceration
cooling

Epidemiology (mini block 2) (10 decks)

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