Module 3

Question 1

part required to get the animal from farm to slaughter;
referred to as pre-slaughter or antemortem handling

Answer 1

transport process

Question 2

the most stressful and injurious stage in the operations between farm and slaughterhouse

Answer 2

transport of livestock

Question 3

leads to DFD and PSE

Answer 3

Stress

Question 4

the most insidious and significant production waste

Answer 4

bruising

Question 5

animal go down due to slippery floors or overcrowding

Answer 5

trampling

Question 6

follows trampling

Answer 6

suffocation

Question 7

occurs mostly in pigs when overfed

Answer 7

heart failure

Question 8

pigs are susceptible to high environmental temperatures and humidity

Answer 8

heat stroke

Question 9

exposure to sun that affects pigs seriously

Answer 9

sun burn

Question 10

restraining ruminant or tying their feet without turning them will cause this

Answer 10

bloat

Question 11

plant poisoning during trekking on hoof

Answer 11

poisoning

Question 12

unguarded animal on hoof maybe attacked

Answer 12

predation

Question 13

long-distance travel without proper watering

Answer 13

dehydration

Question 14

may occur for many reasons including heavily pregnant animals or weaklings

Answer 14

exhaustion

Question 15

broken legs and horns

Answer 15

injuries

Question 16

occurs mostly when a vehicle loaded with pig stops, or among horned and polled cattle.

Answer 16

fighting

Question 17

most appropriate way of moving cattle

Answer 17

hoof, road and rail

Question 18

the easiest to transport;
travel well on hoof, rail and road

Answer 18

sheep and goat

Question 19

difficult animals to transport;
most satisfactory method is by road

Answer 19

pigs

Question 20

best transported by road;
recommended to use plastic crates (easy to stack and wash)

Answer 20

poultry

Question 21

any vehicle used for transport of livestock should have

Answer 21

adequate ventilation;
non slip floor with proper drainage;
protection from sun and rain;
smooth surfaces without sharp edges

Question 22

preloading precautions

Answer 22

premixing of cattle and pigs;
feeding and watering before transport (except pigs);
not mixing of horned and hornless animals;
not transporting of disease, injured, emaciated or heavily pregnant animals;
fitting of vehicles with portable ramps

Question 23

animals that travel better pre mixed

Answer 23

cattle and pigs

Question 24

animals that should not travel far because they cannot stand up to rigorous transport

Answer 24

infit, heavy and pen fed animals

Question 25

to facilitate emergency offloading in case of prolonged breakdowns

Answer 25

portable ramp

Question 26

transport operations; factors that must be taken into account during the journey

Answer 26

trekking; time of the day; duration of the journey; driving; windchill

Question 27

only ________ can be successfully moved on hoof

Answer 27

cattle, sheep and goats

Question 28

particularly important for pigs

Answer 28

time of the day

Question 29

it is important to transport animals in vehicles during the _____________________

Answer 29

cooler mornings and evenings or even at night

Question 30

should be short and direct without any stoppages

Answer 30

journeys

Question 31

wind blowing on wet animals being transported in cold weather causes this o where the body temperature is considerable reduced

Answer 31

wind chill

Question 32

depends mainly on the purpose for which meat is to be sued and on the cost of the end product

Answer 32

selection of animals for slaughter

Question 33

recommended age for livestock slaughter; swine; cattle and carabao; goat

Answer 33

6-12 months; 3 years or younger; about a year old

Question 34

changes with age; very rapidly changes below one year old and then it slows down

Answer 34

tenderness

Question 35

meat from old animal is juicier that the meat form younger ones

Question 36

have watery meat but have a final impression of dryness

Answer 36

young animals

Question 37

meat coming from old animals is

Answer 37

dark; rough textured but flavorful; have high water binding capacity and emulsion capacity; high degree of marbling

Question 38

best sources fo meat for curing

Answer 38

barrow and gilts

Question 39

young boars (>200 days old) can still be used for meat

Question 40

becomes pronounced as the boar becomes older

Answer 40

boar taint

Question 41

meat is tough and maybe fishy during the advance stage of pregnancy

Answer 41

sows

Question 42

recommended slaughter weight for hog; cattle and carabao;

Answer 42

80-110; 300-450

Question 43

meat flavors influenced with fat

Answer 43

meat flavor; tenderness and juiciness

Question 44

recommended management practices for animals prior to slaughter

Answer 44

fasting; relaxing the animal; gently handling the animal; cleaning the animals

Question 45

the withdrawal of feed, but water is given ad libitum

Answer 45

fasting Pigs - 12-24 hours; ruminants - 24-48 hours

Question 46

advantages of fasting

Answer 46

saving of feeds; ease of cleaning entrails; ease of eviscerating carcass; results to thoroughly bled nad brightly colored carcass; lengthen shelflife of the carcass; gives low shrinkage of meat

Question 47

controls the pH of the resulting meat

Answer 47

level of glycogen on the muscles at death

Question 48

pH of meat from usntressed animals

Answer 48

5.3

Question 49

pH of meat form stressed animals

Answer 49

6-7

Question 50

due to the rise in the temperature of the carcass favoring rapid anaerobic glycolysis.

Answer 50

rapid pH drop

Question 51

due to the breaking of blood vessels

Answer 51

blood clots and red spot in the meat