Post-mortem Handling

Question 1

RA 8485

Answer 1

The Animal Welfare Act of 1998

Question 2

Meat Inspection Code of the Philippines

Answer 2

RA 9296

Question 3

Appointed by the Bureau of Animal Industry to conduct activities related to animal welfare in general

Answer 3

Animal Welfare Officer

Question 4

Food Animal Welfare Officer

Answer 4

Appointed by the National Meat Inspection Service or LGUs to implement the guidelines, rules, and regulations related to the welfare of food animals.

Question 5

Enumerate the different aspects of transport

Answer 5

Distance
Handling methods
Quality of vehicles
Cleanliness
Access to feed and water

Question 6

Give examples of inhumane slaughter

Answer 6

Inhumane transport, overloading, loading same animals in one truck

Question 7

During receiving and holding, the slaughterhouse should consider the:

Answer 7

Quality of facilities
Handling practices
Access to feed and water
Resting
Ante-mortem inspection
Cleanliness/washing

Question 8

Holding pens should be _______, _________ ________, and with _______ _______.

Answer 8

roofed
properly drained
non-slip floors

Question 9

Holding pens should freely provide _______ during the holding period.

Answer 9

Clean and adequate drinking water

Question 10

The raceway should be:

Answer 10

• a single-file chute
• solid to avoid visual distraction

Question 11

Give examples of prohibited instruments

Answer 11

bamboo clubs, sticks, electric pod, hard plastic hose
steel brush
ropes and whips, metal pipes, any sharp of pointed object

Question 12

What is the target for stunning?

Answer 12

Center of the skull

Question 13

The act of putting an animal or group of animals insensible to pain before sticking and bleeding

Answer 13

Stunning

Question 14

The process of stunning depends on:

Answer 14

Method
Skill of application
Religious requirements

Question 15

Differentiate percussion stunner from electric stunner

Answer 15

Percussion: non-penetrative, induces physical shock
Electric: induces electric shock, no pain

Question 16

3 methods of electric stunning

Answer 16

Head-only reversible method
One-step head-to-body cardiac arrest method
Two-step method

Question 17

What is the most humane method of stunning?

Answer 17

CO2 Stunner

Question 18

What is the purpose of sticking and neck cutting?

Answer 18

To remove the blood and to kill the animal while it is in a stunned state.

Question 19

The slaughtering process also involves:

Answer 19

scalding and dehairing

Question 20

Time from when the animal was stunned up to when it is stuck or bled.

Answer 20

Stunning to Sticking Interval

Question 21

Hygienic dressing

Answer 21

• Hide removal (skinning)
• Evisceration
• Trimming

Question 22

Should be avoided during handling prior to slaughter

Answer 22

Pre-slaughter excitement

Question 23

A degree of stress cannot be avoided. True or False?

Answer 23

True. Minimize as much as possible.

Question 24

The immediate slaughter due to injury.

Answer 24

Emergency slaughter

Question 25

Forcing excessive amount of water orally into the animal so as to increase its bulk or weight.

Answer 25

Flooding

Question 26

What are the conditions contributing to low muscle glycogen?

Answer 26

Depletion of oxygen due to: - stress - cold weather - disease - strenuous contraction - intensity and duration of these factors Handling and transporting - no feed and water - tightly packed - badly handles - exposure to weather extremes Holding periods

Question 27

Describe the halal diet.

Answer 27

Forbidden meats: pork + by-products Person doing the slaughtering should be a Muslim. The name of Allah must be invoked during the slaughter. Blood should be fully drained. Clean afterwards.

Question 28

The quality of the meat is identified by the:

Answer 28

Breed Diet Color of carcass

Question 28

Describe the kosher diet.

Answer 28

Forbidden meats: pork and shellfish; fish without fins and scales The animal should not suffer. The animal is slaughtered by a shochet Specific rules regarding processing and preparation of meat

Question 29

Give some defects of meat quality

Answer 29

PSE meat DCB DFD Tough meat Abnormal meat color Excessive drip

Question 30

The meat safety and quality is ensured through the implementation of:

Answer 30

Good manufacturing practices Standard sanitation operation procedures program HACCP