Module 6

Question 2

At the time of slaughter, animals should be healthy and physiologically normal;
They should be rested, preferably overnight

Question 3

This allows for the injured and victimized animals to be identified and for sick animals to be quarantined

Answer 3

Holding period

Question 4

The length of times the animals spend in the lairage should not exceed 72 hours

Question 5

Droving can be facilitated using

Answer 5

Flat canvass straps;
rolled plastic or paper;
and prodders (for stubborn animals)

Question 6

Kinds of restraining

Answer 6

Manual restraining in an open area;
Restraint in a squeeze/crush pen;
Cattle stunning pens;
V-type restrainers;
Mono rail restrainers;
Shackling ( for poultry chickens)

Question 7

Usually doen by manually handling the free standing animal in an open area or pen.

Answer 7

Manual restraint in an open area

Question 8

Involves holding the animal by pressure form the sides

Answer 8

Restraint in a squeeze/crush pen

Question 9

The objective is to confine the animal in a pen so that stunning and slaughter can be carried out effectively and safely.

Answer 9

Cattle stunning pens

Question 10

Uses the principle of suspending the animal in a funnel-shaped apparatus (commonly used in pigs and sheep)

Answer 10

V type restrainers

Question 11

Hold the anima lin a straddle position over a rail

Answer 11

Monorail restrainers

Question 12

chickens are shackled by thier legs onto a conveyor belt

Answer 12

Shackling in poultry chickens

Question 13

Steps in slaughtering of swine

Answer 13

Stunning;
Sticking;
Scalding and scraping;
Removal of the head;
Evisceration;
Splitting;
Chilling;

Question 14

done to make the animal unconscious without killing it

Answer 14

Stunning

Question 15

Types of stunning

Answer 15

Electric shock stunning;
Captive bolt or pneumatic pistol;
Carbon dioxide;

Question 16

Consist of applying electricity through the animas brain

Answer 16

electric shock stunning

Question 17

ejects a metal cylinder through the animals skull

Answer 17

captive bolt pistols

Question 18

impact the animals head without penetration

Answer 18

pneumatic pistols

Question 19

stunning of carbon dioxide is accomplished by blockade of the animal’s _______

Answer 19

neural terminals

Question 20

carbon dioxide concentration of 65-70% during 45 s work most efficiently

Question 21

a term for bleeding;
the knife is held at 35 - 40 degree and thrust under the breastbone;
cut the jugular veins and carotid arteries

Answer 21

sticking

Question 22

Optimal scalding temperature

Answer 22

54 - 82 C must be maintained but 60 - 71 C is optimal

Question 23

In scraping, the extremities of animal such as the head, tail and shanks are scalded and scraped first.

Question 24

head is cut off about 2-3 fingers from the base of the ears;
bone connection is severed at the ATLAS JOINT

Question 25

refers to the removal of visceral organs

Answer 25

evisceration

Question 26

done at the center of the CHINE BONE

Answer 26

splitting

Question 27

pork carcass is chilled at; ideal temperature so that firmness and condition is ideal for fabrication;

Answer 27

0 - 4 C; 2 C

Question 28

Steps in slaughtering cattle and carabao

Answer 28

Stunning; Sticking; Flaying and skinning; Removal of the shank and head; Evisceration; Splitting/Quartering; Shrouding; Chilling

Question 29

Stunning equipments used for cattles

Answer 29

matador, stunning gun, carbon dioxide and sledgehammer (the animal is hit in the ATLAS JOINT)

Question 30

In cattle bleeding the knife is inserted 45 degree in front of the brisket

Question 31

Refers to the removal of the hide

Answer 31

Flaying and skinning

Question 32

maybe at the flat joint between the tarsal and metatarsal bones at the hind shanks and between the carpal and meta carpal bones of the front legs

Answer 32

shanks

Question 33

The process of dividing the carcass into two along the vertebral column and quartered by cutting each side between the 12 and 13th rib

Answer 33

Splitting and quartering

Question 34

the process of wrapping the carcass in cheesecloth

Answer 34

Shrouding

Question 35

what does shrouding cloths do?

Answer 35

absorbs remaining blood at the surface of the carcass; smoothens the external fat covering; causes fat to appear white and dense; and prevents excessive shrinkage and oxidation

Question 36

Required chilling period for cattle

Answer 36

48 hours but maybe extended from 7 - 14 days for aging purposesl

Question 37

is done to check the growth of microorganisms, make the carcass firm prior to fabrication and allow rigor mortis to pass

Answer 37

Chilling

Question 38

can easily be accomplished by the used of a carpenters hammer

Answer 38

stunning of goat and sheep

Question 39

At sticking of goat het knife is inserted at the back of the jaw thoroughly severing the blood vessels, windpipe, gullet and fleece

Question 40

two methods of slaughtering sheep and goat

Answer 40

singed method; flayed method

Question 41

blowtorch or open fires are used and the hairs are continuously scraped with a dull knife

Answer 41

singeing

Question 42

The hindlegs are tied with a rope and the carcass is suspended in a convenient hanger or branch

Answer 42

flaying

Question 43

the head of flat is removed in the

Answer 43

atlas joint

Question 44

it is stripped by forcing downwards

Answer 44

the pelt

Question 45

in evisceration of goat the carcass is not split and the breastbone not opened

Question 46

average dressing percentage of: cattle; calves; hogs; sheep; chicken; turkey; duck; geese;

Answer 46

60; 62; 73; 50; 75; 83; 70; 75;

Question 47

some of the unconventional or local slaughter of pigs

Answer 47

immersion of pigs in a basket; unilateral sticking of pigs in standing position; punctilla of cattle

Question 48

involves the severance of the spinal cord in the neck without stunning

Answer 48

punctilla of cattle

Question 49

approved slaughter man of jewish faith

Answer 49

shocet

Question 50

special knife of jews

Answer 50

chalaf

Question 51

pen that slightly tilts the animal around 45 degree

Answer 51

Facomia pen

Question 52

Muslim slaughter is commonly referred to as

Answer 52

halal slaughter

Question 53

act of slaughter in muslim

Answer 53

al-dhabh