The slaughter process (Dr Pamela)

Question 1

What factors effects the slaughter method used?

Answer 1

1. Type and species of animal
2. Cultural practices
3. Religious slaughter methods
4. Sticking

Question 2

Describe Halal slaughter

Answer 2

– Halal = “food that is permissible”
– Halal law requires praying to Allah before / while each animal is slaughtered
– Any adult Muslim, Christian, or Jew can slaughter the animal

Question 3

Describe Kosher slaughter

Answer 3

– kosher = Hebrew word for “fit” or “proper”
– Does not require prayer before each slaughter.
– A specially trained rabbi must slaughter the animal

Question 4

Provide the Halal laws

Answer 4

1. Halal law prohibit eating pork
2. Halal rules prohibit intoxication through wine, liquor, beer, or drugs
3. Halal law requires praying to Allah before or while each animal is slaughtered
4. Kosher meat is acceptable in halal law

Question 5

Provide the Kosher laws

Answer 5

1. Kosher law prohibits eating shellfish, land animals with scales, and birds of prey
2. Kosher law prohibits eating pork
3. Kosher law prohibits mixing dairy and meat as well as the cooking, serving, and cleaning utensils used for them
4. Kosher law prohibits slaughtering a stunned animal
5. kosher law prohibits eating the hind quarters
6. Residual blood in meat is prohibited in Kosher law
7. Halal meat is unacceptable to those following kosher rules.

Question 6

Name the different phases of slaughter process

Answer 6

Transportation & lairage
Slaughter phase 1: Stunning
Slaughter phase 2: Slaughter by cut & sticking
Slaughter phase 3: E.S. + bleeding (7 sec’s)
Slaughter phase 4: Eviseration

Question 7

For how long do we apply electrical stimulation?

Answer 7

15–120 sec

Question 8

What is the function of electrical stimulation?

Answer 8

1. ES enhances postmortem glycolysis
2. ES prevents muscles form cold shortening during rigor mortis
3. ES causes pronounced degradation of myfibrillar proteins
4. ES causes significant tenderization
5. ES affects tenderness by stimulating calpain activity

Question 9

What factors affects carcass classification?

Answer 9

1. species,
2. age,
3. fatness,
4. conformation (yield)
5. condemnations

Question 10

Name the conditions/ diseases that causes condemnations in SA

Answer 10

1. Peritonitis & pleuritis
2. Spoiling
3. Bruising
4. Parafilaria

Question 10

Name the conditions/ diseases that causes condemnations in SA

Answer 10

1. Peritonitis & pleuritis
2. Soiling
3. Bruising
4. Parafilaria

Question 11

Name the different methods of carcass washing

Answer 11

1. Chlorinated water (warm)
2. Hot water and 3% lactic acid wash
3. 3% acetic acid wash
4. 12% trisodium phosphate wash

Question 12

Name the different chilling methods

Answer 12

1. Normal chilling
2. Spray chilling
3. Delayed chilling
4. Rapid/blast chilling

Question 13

Optimal tenderness occurs when rigor mortis occurs at what temperature?

Answer 13

15°C

Question 14

When does cold shortening occur?

Answer 14

If carcass temp drops below 10°C while pH>6.2