SLAUGHTERING Flashcards
1
Q
The science of heredity and the variation of inherited characteristics.
A
Genetics
2
Q
The use of biometry and genetics to improve farm animal production.
A
Animal Breeding
3
Q
The study of nutrients and how
the body uses them.
A
Animal Nutrition
4
Q
The study of the physical and
chemical processes of an animal or any of the animal’s body systems or cells.
A
Animal Physiology
5
Q
Is the study of how diseases,
parasites and environmental factors affect productivity and animal welfare.
A
Animal Health
6
Q
The science of handling, distributing, and marketing meat and meat products.
A
Meat Science
7
Q
The science of providing
milk and milk products as food.
A
Dairy Product Science
8
Q
A collective set of tools and
applications of living organisms, or parts of organisms, to make or modify products, improve plants or animals, or develop microorganisms for specific uses.
A
Biotechnology
9
Q
Is the study of the entire meat industry from animal production to the preparation and marketing of the final product.
A
Meat Science
10
Q
Defined as the flesh of animals used as food but often widened to include the musculature, organs such as liver and kidney, brains, and other edible
tissues (Lawrie, 2006).
A
Meat
11
Q
Meat originates from the old English word ____, which
referred to food in general.
A
‘mete’
12
Q
The premise approved and registered as premises for slaughtering animals for human food
A
Abattoir
13
Q
Injection of cure color and to prevent cure color
from fading.
A
Artery cure
13
Q
Chemicals of the vitamin C family used to speed the formation of cure color and prevent fading.
A
Ascorbates
14
Q
Is the carcass of a male swine castrated before
it attained sexual maturity.
A
Barrow carcass
15
Q
Is the carcass of an uncastrated
male swine.
A
Boar carcass
16
Q
Is any mark or stamp approved by the controlling authority and includes any tag or label bearing such mark or stamp.
A
Brand
17
Q
Is the body of any slaughtered animal after bleeding and dressing.
A
Carcass
18
Q
Is the assessment of the value of an animal.
A
Carcass evaluation
19
Q
Pork carcass cooled to a temperature range of 1-3 ‘C (34-38 ‘F) at the deepest portion within 24 hours. The chilling
should start within.
A
Chilled pork carcass
20
Q
Is the cutting of meat into small
particles.
A
Comminution
21
Q
It is the form, shape, or general
outline of the side or whole carcass.
A
Conformation
22
Q
Prepare meat cured by soaking with or without one or more nitrate, nitrite, sugar dextrose, syrup, honey, and or without spices.
A
Corned meat
23
Q
A solution to cure ham.
A
Cover pickle
24
The addition of salt with or without nitrate, nitrite, and sugar to lengthen shelf-life and enhance the development of
odor, color, and flavor.
Curing
25
Freezing products at a
temperature of -20F or lower.
Deep freezing
26
Dark, firm, and dry meat.
DFD meat
27
Crippled or weakened animal unable to stand or showing abnormal locomotion and
shall be treated as a suspect.
Downer
28
Any clean, sound, and properly
dressed part other than meat. Also known as meat by-products.
Edible by-product
29
Is a multiple-phase system consisting of a dispersion of solids in a liquid where distribution is not entirely homogeneous.
Emulsion
30
Is the process of cutting carcasses into standard wholesale and retail cuts.
Fabrication
31
Withholding feed from an animal before slaughter but providing a lavish amount of water.
Fasting
32
Is the act of removing the hide of slaughtered animals.
Flaying / Skinning
33
Is a meat that has not undergone any substantial physical, chemical, and microbiological changes from the time of slaughter.
Fresh meat
34
Is a pork carcass from newly slaughtered swine that has
not undergone chilling, freezing, or processing
Fresh pork carcass
35
Is a pork carcass that has been previously chilled and exposed to an air temperature of -23 ْ C (-9.4 ْ F) or lower and then brought to an internal temperature of -20 ْC (-4 ْ F) at the deepest portion within six days.
Frozen pork carcass
36
Is the carcass of a young female swine that has not produced a young and has not reached the advanced stage of pregnancy.
Gilt carcass
37
Uncured smoked hams.
Green hams
38
Is the weight of a cut of meat in its fresh state before curing or processing.
Green weight
39
Is the formation of green color in the skin and other collagenous tissues due to excess nitrite. Green coloration may also be due to microbial
action.
Greening
40
HACCP stands for
Hazard Analysis, Critical Control Points.
41
Meat deboned before the development of rigor
mortis.
Hot boned meat
42
The meat from an unaccredited slaughterhouse or obtained from an illegal source of meat.
Hot meat
43
Carcasses or parts of carcasses so marked are unsound, unhealthful, unwholesome, or unfit for human consumption. If rendered as animal feed, it shall be dyed (food- grade blue color) and cooked; those unfit for both humans and animals are denatured with strong chemical
disinfectants before the final disposal.
Inspected and Condemned
44
The carcasses inspected,
passed, and so marked and found to be sound, healthful, wholesome, and fit for human
consumption.
Inspected and passed
45
Are the cuts of pork composed of the loin, ham, and shoulder.
Lean cuts
46
Carcass or carcass parts are coming from animals
sufficiently mature and healthy.
Meat
47
Is the muscle pigment to store oxygen for use by muscle during activity.
Myoglobin
48
Carcasses or parts of carcasses
converted into animal feed after sufficient heat
treatment.
Passed for rendering
49
Carcasses or parts of carcasses so marked inspected and passed for food, subject to the condition that these must be sterilized by steaming in an appropriate apparatus or by boiling in an open kettle.
Passed for sterilization
50
PSE stands for
Pale, Soft, and Exudative
51
Is the forcible introduction of pickle into a ham employing a ham pump.
Pumping
52
Is a term applied to a pickle containing nitrite or a combination of nitrate and nitrite.
Quick cure
53
Freezing food items such that the innermost part of the product freezes in 30 minutes.
Quick freezing
54
The carcasses, parts of carcasses, viscera meat, or another article so identified or marked are held by the inspector for further examination to determine their final disposal.
Retained
55
The stiffening of the muscles after an animal dies, believed to be due to muscle contraction.
Rigor mortis
56
The practice of storing meat at a temperature of 32–40degrees F to improve tenderness and flavor.
Ripening, aging, or controlled deterioration
57
Is an instrument used for
measuring the saltiness of the solution.
Salinometer / salometer
58
Wrapping of a beef or carabeef carcass with cheesecloth or its equivalent soaked in
lukewarm water.
Shrouding
59
Subjecting products to freezing that requires more than 30 minutes to form ice crystals
at the center.
Slow freezing
60
Is the process of exposing the meat to the action of smoke.
Smoking
61
Is the act of lacing sausage mixture into casings.
Stuffing
62
The process of making animals
unconscious before bleeding.
Stunning
63
Defrosting
Thawing
64
is a condition where one muscle exhibits two color shades, usually evaluated
at the longissimus dorsi muscle.
Two-toned
65
is the ability of meat to retain
water in a firmly bound state.
Water-binding capacity
66
any pork cut handled in bulk.
Wholesale cut
67
The world's largest meat importer
China
68
Challenges Facing the Meat Industry (Constraints)
* Prolong droughts in some parts of the world
* The spread of the African Swine Fever (ASF) and
associated import restrictions
* The spread of the highly pathogenic avian influenza (HPAI)
* Global antimicrobial standards
* Animal welfare compliance
* Strict environmental regulations
* Higher tariffs on imported soybean and increased maize
prices
69
Challenges Facing the Meat Industry (Prospects)
* Abundant global export supplies and market demand
* Continuing increase of urbanized population with higher
incomes and changing food habits
* Improvements to grandparent stocks
* Increase support from the government for expansion
70
The muscle mass of livestock utilized as human food is about what percent of their body weight?
35 to 60% of their body weight.
71
muscles attached to the backbone are involved in
voluntary movements and facilitate the posture and locomotion.
Skeletal Muscles
72
muscles exhibit a wide diversity of sizes, shapes, anatomical locations, and physiological functions.
Skeletal Muscle
73
they contain connective, vascular, nervous, and
adipose tissues
Muscle fibers
74
play critical roles in determining meat flesh quality.
Muscle fibers, intramuscular fat, and connective tissue
75
Skeletal muscle is made up of approximately
90% muscle fibers and
10% of fat and connective tissues.
76
connective tissues in skeletal muscle
* epimysium
* perimysium
* endomysium
77
connective tissue that surrounds the muscle as a whole
epimysium
78
connective tissue that surrounds bundles of muscle fibers
perimysium
79
connective tissue which surrounds each muscle fiber
endomysium
80
is the process from which the embryo is formed and develops into a fetus.
Embryogenesis
81
is the development of muscle tissue during the
embryonic stage.
Myogenesis
82
Stages in Early Animal Development
A. Fertilization
B. Cleavage
C. Gastrulation
D. Organogenesis
83
is the process of a single sperm cell combined with a single egg cell to form a zygote.
Fertilization
84
is rapid, multiple rounds of mitotic cell division where
the overall size of the embryo does not increase. After the
completion of cleavage, the developing embryos (blastula) is formed.
Cleavage
85
the rearrangement of cells in the blastula creates the
embryonic tissue layers that will lead to tissues and organs
formation.
Gastrulation
86
the process of tissue and organ formation via cell division and differentiation.
Organogenesis
87
In the living muscle, energy is kept as ______,
where it converts to glucose and pyruvate.
glycogen
88
What happens to the ph level of the muscle, within 24 hours following death?
lactic acid piles up and lowers
pH
89
is important in determining the water-holding capacity of meat
pH
90
the ability of meat to retain its
water during the implementation of external factors such as cutting, heating, grinding, or pressing.
water-holding capacity
91
- this condition can be seen in cattle or sheep's carcasses and often on pigs and turkeys shortly after butchering.
-have darker and drier carcass than average and
has a much more rigid texture.
Dark Firm and Dry (DFD) meat
92
Causes of DFD meat
1. Long transport-hauling of animals,
2. without feeding, and
3. exhaust muscle glycogen.
93
Solution to avoid DFD meat
Feeding and rest for 24 or 48 hr before slaughter.
94
The long-term glycogen or intermediate glycogen depletion (environmental and hereditary).
Dark cutting beef or lamb
95
Causes of dark cutting beef or lamb
Beef Stress Syndrome, "Alarm" reaction of General Adaptation Syndrome
96
Fright means
fight or flight
97
Factors influencing the Physical and Factors influencing
the Physical and Biochemical changes
– Handling
– Environment
– Transportation
– Nutrition/ Growth Promotants
– Genetics
– Immobilization (Stunning)
– Chilling
98
Immobilization
* Pigs – CO2, Electricity
* Cattle – Captive bolt Captive bolt
* Sheep – Captive bolt, electricity
* Stun to stick
– Blood splashing
– Fiery Fat
* Blown out joints, backbones, etc
99
* Remove heat as quickly as possible
* Blast chill
* Thickness of Muscle
* Airflow
Chilling
100
refers to the concern for animal suffering and for animal satisfaction. It is closely associated with animal
health. Disregard for animal welfare often leads to increased
susceptibility of animals to disease and injury and poor quality or contaminated animal-based food products resulting to great economic losses.
Animal Welfare
101
the Four I’s
Ignorance
Inexperience
Incompetence
Inconsideration
102
– not knowing what to do
Ignorance
103
– knowing what to do but not knowing how to do it
Inexperience
104
– inability to do
Incompetence
105
– not caring
Inconsideration
106
Reasons for being concerned about animal welfare:
* respect for animals and a sense of fair play;
* poor welfare can lead to poor product quality;
* risk of loss of market share for products which acquire a
poor welfare image.
107
Causes of Poor Animal Welfare:
* People using improper handling procedure
* Distraction that cause balking
* Genetic predisposition to excitability
108
Some animals have
a very excitable temperament and are difficult to drive. Some
lean pigs and cattle are very excitable. These animals will
often have high vocalization scores
Genetic predisposition to excitability
109
Poor welfare can lead to inferior meat quality:
* abnormal meat color;
* Pale Soft Exudative (PSE) meat in pork and poultry
(Figure 1A);
* Dark Firm Dry (DFD) meat in pork, beef and lamb
(Figure 1C);
* poor shelf life;
* dry meat;
* heat shortening in beef and poultry;
* bruising; torn skin and broken bones
* aggrevate problems with gaping in meat and boar taint
110
Five ‘Freedoms’ that all animals should have
1. Freedom from hunger and thirst
2. Freedom from discomfort
3. Freedom from pain, injury or disease
4. Freedom to express normal behaviour
5. Freedom from fear and distress
111
The ethical methods used that does not inflict any pain to the
animals.
Humane handling of animals prior to slaughter
112
Benefits of humane handling:
● produce higher quality meat
● enhances safety of workers
● calm animals are less likely to damage equipment
● reduce stress in the animals
● decreases significant financial loss to meat packers
113
the Animal Welfare Act of 1998
Republic Act 8485
114
Animal Welfare Act of 2013
Republic Act 10631
115
It is the process of inducing painless death to animals. It should be done rapidly and humanely and must occur with least fear, anxiety, pain and distress to the animals. It should be done away
from public view.
Animal Euthanasia
116
Animal Euthanasia processes
1. Use of Carbon Dioxide
2. Other Inhalation anesthetics-
3. Barbiturates
4. Cervical or Cranial Concussion
5. Cervical dislocation
6. Chloral Hydrate and Magnesium Sulfate
117
Examples of Inhumane Acts:
1. Unnecessary, irritating noises
2. Kicking and tail twisting
3. Lifting
4. Eye, genital and anal poking
5. Hot water splashing
6. Knife, razor, or blade incision to mark skin
7. Drenching or forced oral administration of water
118
Selection of Animals for Slaughter
1. Health Considerations
2. Sex considerations
3. Age considerations
4. Class considerations
5. Size considerations
6. Finish Considerations
119
ages recommended for intact meat processing and fresh meat retailing:
a. Swine- 4-8 months
b. Cattle / Carabao- 2-3 years
c. Goats- 1 year old
120
Factors to consider in slaughtering
animals:
Cleanliness of meat products
Hygiene of production
Efficiency of meat inspection
Adequacy of meat preservation
121
Basic Principles of Selecting Animals for Slaughter (10)
* Health
* Class
* Size
* Age
* Purpose of slaughter
* Temperament and Disposition
* Condition
* Sex
* Finish
* Dressing Yield (%)
122
Dressing Yield (%) Formula
Dressing %=(Carcass weight/liveweight) X 100
123
▪ Slaughtering large animals provide more advantages than
smaller ones because this produce big and meaty cuts. Big
animals produce more lean and less fat
Size considerations
124
▪ Meats from sows and stag meats have high water holding
capacity.
Class considerations
125
classes of Swine/Hog/Pig:
sows, boars, stags, barrows, gilts and shotes
126
classes of Cattle/Carabao
steers, heifers, cows, bulls and stags
127
Management of Animals Prior to Slaughter (4)
1. Fasting
2. Relaxed Animals
3. Handling Animals Gently
4. Clean Animals (Sanitary and Hygienic)
128
number of hours where fasting is enough for simple stomach animals
12-24 hours
129
number of hours where fasting is enough for compound stomach animals.
24-48 hours
130
number of days to allow animals to relax before slaughter
1 to 3 days
131
Whipping and kicking the animals will cause this to the skin where the animal was hit.
pigmentation (red spots) or discoloration (blood clots)
132
Keep the animals clean by practicing good sanitation.
Regularly remove the feces in the pen to control growth of
microorganisms and prevent contamination of the meat.
Clean Animals (Sanitary and Hygienic)
133
Slaughtering Operation (10)
1. Ante-mortem Inspection
2. Stunning
3. Sticking/Slitting
4. Cleaning the carcass
5. Evisceration
6. Splitting
7. Washing
8. Post-Mortem Inspection
9. Shrouding
10. Chilling
134
Cleaning the carcass
Flaying
Scalding
Scraping
Plucking or defeathering- poultry
Singeing- subject the carcass to flame or open fire
135
starts from the time cuts to open the carcass are made and end when slaughter by-products are remove from the body cavity
Evisceration
136
dividing the carcass into halves ( at the backbone) or quarter (between 12th & 13th ribs)
Splitting-
137
Cutting of carcass into standard wholesale and retail
cuts with minimum wastage and reduction quality.
Carcass Fabrication
138
Basic Principles
Tender meat is separated from tough and thick
from thin.
Cutting of the muscles across the meat fibers.
Cheap parts are separated from expensive one.
139
Red Meat
Mammals
140
White Meat
Poultry
141
Seafoods or aquatic foods
fresh and sea water
142
Game Meat
non-domesticated
143
Non-conventional
locust, edible beetles,
earthworms, etc.
144
Physical Components of Meat
* Lean (muscle)
* Connective tissue
* Fat – (10-35%)
* Bones with marrows (15-17%
* Skin
* Blood vessels
145
Classification of Tough or Tender
* Amount of connective tissue or age of animals
* Part of animals
* Fat distribution
* Slaughtering method\
* Treatment after slaughtering
