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AGRI 121: Slaughter of Animals and Animal Products Processing > Unit 1 - Lesson 1 > Flashcards

Unit 1 - Lesson 1 Flashcards

1
Q

Animal products comprise approximately ___% of the calories and ___% of the protein in the total world food supply.

A

16%, 55%

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2
Q

Rules and Regulations Governing Meat Inspection in the Philippines

A

DA AO.06 1975

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3
Q

Consumer Act of the Philippines of 1992 - Access to safe livestock and poultry products

A

RA 7394

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4
Q

Meat Inspection Code of the Philippines of 2002

A

RA 9296

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5
Q

An Act to Amending RA 9296

A

RA 10536

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6
Q

Code of Good Animal Husbandry Practices

A

PNS/BAFPS 60: 2008

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7
Q

Animal Welfare Act

A

RA 8485

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8
Q

Premises that are approved and registered by the controlling
authority in which food animals are slaughtered and dressed for human consumption.

A

Slaughterhouse

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9
Q

The body of any slaughtered animal after bleeding and dressing.

A

Carcass

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10
Q

Assessment of the value of the animal

A

Carcass evaluation

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11
Q

Meat that has not yet been treated in any way other than by modified
atmosphere packaging or vacuum packaging to ensure its preservation except that if it
has been subjected only to refrigeration, it continues to be considered as fresh.

A

Fresh Meat

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12
Q

All domestic animals slaughtered for human consumption such as but not
limited to cattle, carabaos, buffaloes, horses, sheep, goats, hogs, deer, rabbits, ostrich,
and poultry.

A

Food animal/s

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13
Q

a condition wherein the carcasses or parts of carcasses so marked
have been inspected and found to be safe, wholesome, and fit for human consumption.

A

Inspected and Passed

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14
Q

a condition wherein the carcasses or parts of carcasses so
marked have been inspected and found to be unsafe, unwholesome, and unfit for human
consumption.

A

Inspected and Condemned

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15
Q

the intermingling of lean and fat in the muscles; intramuscular fat; seam fat.

A

Marbling

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16
Q

refers to the fresh, chilled, or frozen edible carcass including offal derived from food animals.

A

Meat

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17
Q

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

A

Primal Cuts

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18
Q

a process of making animals unconscious before bleeding.

A

Stunning

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19
Q

Factors to consider in the selection of animals for slaughter

A
  1. Age
  2. Sex
  3. Size
  4. Degree of Fatness
  5. Class
  6. Meat/carcass yield consideration
  7. Loin eye consideration
  8. Health
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20
Q

The recommended ages of the following livestock for slaughter:
1. Swine
2. Cattle
3. Goat

A

Swine - 6-12 months
Cattle/Carabao - 3 years or younger
Goat - 1 year

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21
Q

Ideal sizes of the ff. animals for slaughter:
Hogs
Cattle/Carabaos
Goat/sheep
Poultry

A

Hogs – 80 -110 kg
Cattle/ carabaos – 300 - 450 kg
Goat and sheep – 25 - 30 kg
Poultry – 1.5 - 2.0 kg

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22
Q

In general, meat from old animals is juicier than the meat from young ones.
Young animals have _________ on first chewing but have a final
impression of dryness.

A

watery meat

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23
Q

Barrows and gilts, stags, shotes, sows, and boars

A

Classes of Swine

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24
Q

Animals for slaughter must be substantially healthy. Unhealthy
animals must be first treated and brought to normal conditions before slaughter.

A

Health of the Animal

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25
Q

Management of animals before slaughter

A
  1. Drug Withdrawal
  2. Fasting
  3. Avoid Stress
  4. Clean animals
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26
Q

Most drugs are withheld how many days before slaughter?

A

15 days

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27
Q

Give the advantages of fasting

A
  1. Savings of feed
  2. Ease of cleaning entrails
  3. Ease of cleaning and eviscerating the carcass
  4. Thoroughly bled and brightly colored carcass
  5. Long shelf-life
  6. Low shrinkage
28
Q

Common forms of stress

A
  1. Shipping stress
  2. Driving Stress
  3. Overcrowding Stress
  4. Heat stress
29
Q

Factors affecting the condition of the animals.

A

Quality of Transportation
Stress
Weather
Bruising
Injuries
Trampling
Suffocation
Predation
Fighting
Bloat
Poisoning
Heart Failure
Sun Burn
Heat Stroke
Dehydration

30
Q

It is the purpose of this Act to protect and promote the welfare of all animals in the
Philippines

A

Section 1

31
Q

The Director of the Bureau of Animal Industry shall supervise and regulate the
establishment, operation, and maintenance, of pet shops, … and zoos and any other form or structure for the confinement of animals where they are bred, … and prevent any cruelty from being inflicted upon the animals.

A

Section 3

32
Q

It shall be the duty of every person to protect the natural habitat of the wildlife.

A

Section 7

33
Q

All laws acts, decrees, executive orders, rules, and regulations inconsistent with the provisions of this Act are hereby repealed or modified accordingly.

A

Section 9

34
Q

Any person who violate, any of the provisions of this Act shall, upon conviction by final judgment, be punished by imprisonment … fine … or both at the discretion of the court.

A

Section 8

35
Q

It shall be unlawful for any person to torture any animal, to neglect to provide adequate care, sustenance or shelter, or maltreat any animals or to subject any dog or horse to dogfights or horse fights, kill or cause or procure to be tortured or deprived of adequate care sustenance or shelter, or maltreat or use the same in research or experiments not expressly
authorized by the Committee on Animal welfare.

A

Section 6

36
Q

There is hereby created a Committee on Animal Welfare attached to the Department of Agriculture which shall, subject to the approval of the Secretary of the Department of Agriculture, issue the necessary rules and regulation for the strict implementation of the provisions of this Act

A

Section 5

37
Q

It shall be the duty of any owner or operator of any land, air, or water public utility transporting pet, wildlife, and all other animals to provide in all cases adequate, clean, and sanitary facilities … at the place of
consignment.

A

Section 4

38
Q

No person, … agency or instrumentality including slaughterhouses shall establish, maintain and operate any pet shop, … or zoo for the breeding, … or training of animals without first securing from the
BAI a certificate of registration.

A

Section 2

39
Q

aims to screen out suspected diseased or injured animals for
isolation slaughter.

A

Ante mortem inspection

40
Q

Wasting of tissues

A

atrophy

41
Q

An intestinal inflammation.

A

Enteritis

42
Q

A stomach inflammation.

A

Gastritis

43
Q

Increased size of an organ.

A

Hypertrophy

44
Q

A black coloring or pigmentation.

A

Melanosis

45
Q

Cut/part towards the back.

A

Dorsal

46
Q

The outer surface of the half carcass

A

Lateral

47
Q

The inner surface of the half carcass

A

Medial Side

48
Q

Thigh of the pig/pork carcass.

A

Leg

49
Q

The fundamental operation in applying cold to meat to reduce its temperature quickly.

A

Chilling

50
Q

has a temperature of -12°C or
less.

A

Freezing

51
Q

Factors Affecting Carcass yield

A

Genetic factors
Age
Sex of animal
Nutritional
Environmental effects

52
Q

Kinds of Abnormal Growth factors

A

Hyperplasia
Hypertrophy
Steatosis
Double Muscling

53
Q

Any premise or yard used for the confinement of animals waiting to be slaughtered which includes unloading ramps, pens, and detention pens.

A

Lairage

54
Q

Separate compartment in the lairage used to confine sick or suspected animals

A

Detention Pen

55
Q

A small or narrow enclosure into which the animal is led from the Lairage to be rendered unconscious (in conventional slaughter) after which it is bled; also referred to as the knocking pen

A

Stunning Pen

56
Q

A device for lifting the stunned animal for bleeding; it can be operated manually, mechanically, or electrically. The hoisting system is often built into an overhead rail system to facilitate the movement of the animal for dressing and the carcass for inspection;

A

The Hoise

57
Q

A metal or plastic rest with a trestle arrangement onto which the bled animal is placed for skinning and evisceration, often used where a hoist system is unavailable;

A

Skinning Cradle

58
Q

These are containers for receiving blood or collecting gut material and are also utilizable for disposal of non-carcass components such as shanks and hoofs;

A

Collecting Troughs

59
Q

Often built into the offal chamber wall, they may be of concrete, galvanized metal, or stainless steel and provided with high-pressure water points for cleaning offal.

A

Offal Cleaning Table

60
Q

A knife with a six-inch blade (15.2 cm) and a v-shaped end used in severing the blood vessels of the neck to bleed the animal

A

Sticking Knife

61
Q

As the name implies, this knife is used for the removal of the animal’s skin.
Also with a six-inch blade and characteristically curved backward to allow for ease of operation, it can be used to scrape off burned hair from carcasses being dressed with the skin-on

A

Skinning knife

62
Q

A replaceable blade handsaw which is used in sawing through bone;

A

Meat Saw

63
Q

Also called the cleaver, the meat chop is a heavy axe used for separating heavy
structures, e.g. the head from the neck or the shanks from the leg;

A

Meat Chop

64
Q

A metal device for suspending the animal body and spreading out the legs for
dressing and inspection;

A

Spreader

65
Q

Grinding stones are coarse-grained and used for the initial sharpening of knives into thin edges, then finished with the honer which is of fine-grain to provide extra thinness

A

Grinding and Honing stones

66
Q

A long, tapering rounded and smooth metal rod on which knives are smoothened from time to time to improve keenness;

A

Steel

AGRI 121: Slaughter of Animals and Animal Products Processing (1 decks)

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