Terminologies

Question 1

Establishment approved and registered for the slaughter of animals for human consumption.

Answer 1

Abbatoir

Question 2

Dead body or meat of animals with skeletons?

Answer 2

Carcass

Question 3

mostly the muscle tissue of an animal.

Answer 3

Meat

Question 4

Firm with a muscle, connective tissue .

Answer 4

Meat

Question 5

Portion of carcass?

Answer 5

Meat

Question 6

This is considered as pure meat.

Answer 6

Skeletal muscle

Question 7

Give an example of skeletal muscle?

Answer 7

Shoulder muscles
Hamstring muscle
Abdominal muscle

Question 8

Tissue is a type of muscle that is found in the walls of hollow organs.

Answer 8

Smooth muscle tissue

Question 9

Give some examples of Smooth muscle tissue.

Answer 9

-Stomach
-Intestine
-Blood vessels
-Urinary bladder

Question 10

Known as myocardium, is the tissue that makes up the heart and is responsible for pumping blood throughout the body.

Answer 10

Cardiac muscle

Question 11

Does not undergo any physical and chemical reaction or changes.

Answer 11

Fresh meat

Question 12

Are edible by products from the slaughter house.

Answer 12

Meat by products

Question 13

This refers to meat obtained from illegal sources.

Answer 13

Hot meat (Butcha)

Question 14

Meat from a young cattle less than 1 year.

Answer 14

Veal

Question 15

Meat from cattle more than 1 year

Answer 15

Beef

Question 16

Meat from carabao more than 1 year

Answer 16

Carabeef

Question 17

Meat from mature goat

Answer 17

Chevon

Question 18

General term for meat of domesticated birds.

Answer 18

Poultry meat

Question 19

Meat from broiler chicken

Answer 19

Chicken meat

Question 20

Meat from a young sheep

Answer 20

Lamb

Question 21

Meat from an adult sheep

Answer 21

Mutton

Question 22

Meat of pigs

Answer 22

Pork

Question 23

Meat of deer

Answer 23

Venison

Question 24

Meat from young goat

Answer 24

Cabrito

Question 25

Meat from rabbit

Answer 25

Lapan

Question 26

Meat from rats

Answer 26

Star

Question 27

It means butchering or killing in humane way

Answer 27

Slaughter

Question 28

Is a process of killing animals which provide such a manner that the animal does not suffer pain or distress.

Answer 28

Humane way

Question 29

Process of cutting or carcass into standard wholesale and retail cuts.

Answer 29

Fabrication

Question 30

Refers to the careful and skilled process of removing the skin (hide) from an animal carcass

Answer 30

Proper flaying

Question 31

One of the recognizable signs of deaths

Answer 31

Rigor mortis/postmortem rigidity

Question 32

It contains myoglobin, a protein that stores oxygen in muscle cells. The amount of myoglobin in meat determines its color, with more myoglobin resulting in a darker red color.

Answer 32

Red meat

Question 33

Used less frequently and made up of "fast-twich" fiber designed for quick burst energy.

Answer 33

White meat