Transport, Antemortem inspection & slaughter

Question 1

FMIA

Answer 1

Federal Meat Inspection Act

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

Question 2

FMIA execmptions`

Answer 2

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

Question 3

Poultry Regulations

Answer 3

PPIA

Question 4

Lairage

Answer 4

Antemortem inspection

Question 5

Stress Assoc. with Transport

Answer 5

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

Question 6

2 Effects on Meat with Stress Assoc. Transportation

Answer 6

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

Question 7

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

Answer 7

Glycogen is converted to lactic acid which lowers pH of

muscle and tenderizes meat

Question 8

DFD Meat

Answer 8

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

Question 9

Reduce DFD

Answer 9

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

Question 10

PSE Meat

Answer 10

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

condemn at postmortem inspection

Question 11

pH of meat is affected by

Answer 11

pre-mortem stress and heritable genes

Question 12

PSS

Answer 12

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

Question 13

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

Answer 13

True

Question 14

Antemortem Inspection purpose

Answer 14

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

Question 15

Inspection Procedure

Answer 15

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

Question 16

PHV

Answer 16

Public Health Veterinarian
makes disposition at inspection
professional issue

Question 17

4 D’s of condemnation

Answer 17

Dead
Dying
Disease
Disabled

Question 18

Downer cattle

Answer 18

FSIS prohibits slaughter of cattle that cant stand or walk

have higher probability of BSE infection

Question 19

Bovine TB (M. bovis) regulations

Answer 19

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

Question 20

Brucellosis (brucella spp.) Regulation

Answer 20

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

Question 21

Humane slaughtering of livestock

Answer 21

Directive:

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

Question 22

2 step Slaughter Process

Answer 22

1. Stunning

2. Exsanguination

Question 23

exceptions to Humane slaughtering

Answer 23

ritual slaughtering
kosher and halal

killed directly with exsanguination

Question 24

4 Approved methods of stunning

Answer 24

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)

Question 25

Effective Captive Bolt

Answer 25

``` 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 ```

Question 26

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

Answer 26

True

Question 27

Shackling

Answer 27

hang from shackle (hook on overhead rail) | hang before sticking animal

Question 28

Hanging increase/decreased volume of blood loss

Answer 28

Increased

Question 29

Sticking

Answer 29

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

Question 30

Chest sticking in Pigs

Answer 30

Cut vessels arising form the heart

Question 31

carcass Handeling after slaughter

Answer 31

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

Question 32

T/F: Dressing carcass is needed to prevent contamination

Answer 32

True

Question 33

cattle Dressing

Answer 33

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

Question 34

Shrouding is only performed in what animal carcass?

Answer 34

Cattle

Question 35

Shrouding

Answer 35

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

Question 36

Pig Dressing

Answer 36

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