Exam 2 Slaughter Process + Livestock Welfare Flashcards Preview

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Flashcards in Exam 2 Slaughter Process + Livestock Welfare Deck (31)
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1

FSIS

food safety and inspection service

2

CFR

code of federal regulations

3

fsis mission

-public health agency in US department of AG responsible for ensuring supply of meat, poultry, and eggs is safe, wholesome, and correctly labeled and packaged
-prevent suffering at slaughter

4

why is livestock welfare important?

-prevent unnecessary suffering
-safer working conditions
-improves quality of meat products

5

human slaughter of livestock regulation 9 CFR 313.2

-conscious disabled livestock are not dragged
-access to water at all time
-room to lie down if eld overnight
-provided feed if held over 24 hrs

6

largest ground meat recall in history

hallmark westland meat company in San Bernardino

7

humane slaughter of livestock regulation 9 CFR 313.1

-pens and ramps:
-no sharp/protruding objects
-no sharp angles
-no loose boards
-good footing
-covered pens for disabled or suspect livestock

8

dr. temple grandin

-most respected animal handling and welfare expert
-autistic

9

humane slaughter of livestock regulation 9 CFR 313.2

-livestock driven with minimum excitement
-not forced to move at faster than walking pace
-electric prods used little as possible
do not drive livestock with pipes or sharp prods

10

"the jungle"

-book by Upton Sinclair
-exposes working conditions in Chicago meat packing industry
-published 1906

11

acquisition

-auction barn
-direct from farm

12

transport

FSIS authority begins as soon as animal arrives on premises

13

livestock holding / ante-mortem inspection

-FSIS inspector evaluates animals for abnormal health conditions
-pass, suspect, condemn

14

3 types of immobilization/ stunning

-electrical
-chemical
-mechanical

15

exsanguination

blood removal

16

bolt stunner usage

-make X with horn and eyes
-dont chase head
-hold stunner perpendicular to head
-no damp cartridge

17

largest area for bacteria contamination

hide removal: skinning, scalding, de-hairing, plucking

18

bunging

loosening of the rectum

19

fore shank

removal between carpals and metacarpals

20

hind shank

removal between tarsals and metatarsals

21

how to minimize microbial contamination before eviseration

-weasand tying (throat)
-bung bagging/ tying
-good eviseration technique (don't gut into GI tract)

22

BSE

bovine spongiform encephalopathy

23

take out which tissues to eliminate BSE

-neurological tissue gland
-spinal cord
-lymph nodes in head and behind tongue

24

microbial intervention

-hot water wash
-acid spray

25

how to minimize microbial contamination ante-mortem

-good husbandry practice (clean environment, minimize stress/ reduce shedding of pathogens)
-application of antimicrobials (vaccines, bacteriophage)
-hide wash

26

how to minimize microbial contamination hide removal

-scald water
-knife/ hand sanitation
-open hide properly
-trimming
-acid application
-pre-eviceration carcass wash

27

how to minimize microbial contamination post evisceration

-zero tolerance for fecal/ milk/ ingest (FMI)
-trimming
-microbial intervention (hot water wash, acid spray)
-rapid chilling

28

where does microbial contamination come from

-hide (#1)
-GI tract (#2)
-employees and equipment

29

what are sterile at the start of the slaughter process

-skinless carcass
-edible offal/ variety meat (internal organs)

30

signs of post stun insensibility

-limp floppy head
-limp floppy tongue
-no blinking
-no rhythmic breathing
-no righting reflex (arched backs, attempt foot gaining)
-no vocalization