Unit 1 - Lesson 1 Flashcards by LOBATON EDWARD WILFRED

Animal products comprise approximately ___% of the calories and ___% of the protein in the total world food supply.

16%, 55%

How well did you know this?

Not at all

Perfectly

Rules and Regulations Governing Meat Inspection in the Philippines

DA AO.06 1975

How well did you know this?

Not at all

Perfectly

Consumer Act of the Philippines of 1992 - Access to safe livestock and poultry products

RA 7394

How well did you know this?

Not at all

Perfectly

Meat Inspection Code of the Philippines of 2002

RA 9296

How well did you know this?

Not at all

Perfectly

An Act to Amending RA 9296

RA 10536

How well did you know this?

Not at all

Perfectly

Code of Good Animal Husbandry Practices

PNS/BAFPS 60: 2008

How well did you know this?

Not at all

Perfectly

Animal Welfare Act

RA 8485

How well did you know this?

Not at all

Perfectly

Premises that are approved and registered by the controlling
authority in which food animals are slaughtered and dressed for human consumption.

Slaughterhouse

How well did you know this?

Not at all

Perfectly

The body of any slaughtered animal after bleeding and dressing.

Carcass

How well did you know this?

Not at all

Perfectly

Assessment of the value of the animal

Carcass evaluation

How well did you know this?

Not at all

Perfectly

Meat that has not yet been treated in any way other than by modified
atmosphere packaging or vacuum packaging to ensure its preservation except that if it
has been subjected only to refrigeration, it continues to be considered as fresh.

Fresh Meat

How well did you know this?

Not at all

Perfectly

All domestic animals slaughtered for human consumption such as but not
limited to cattle, carabaos, buffaloes, horses, sheep, goats, hogs, deer, rabbits, ostrich,
and poultry.

Food animal/s

How well did you know this?

Not at all

Perfectly

a condition wherein the carcasses or parts of carcasses so marked
have been inspected and found to be safe, wholesome, and fit for human consumption.

Inspected and Passed

How well did you know this?

Not at all

Perfectly

a condition wherein the carcasses or parts of carcasses so
marked have been inspected and found to be unsafe, unwholesome, and unfit for human
consumption.

Inspected and Condemned

How well did you know this?

Not at all

Perfectly

the intermingling of lean and fat in the muscles; intramuscular fat; seam fat.

Marbling

How well did you know this?

Not at all

Perfectly

refers to the fresh, chilled, or frozen edible carcass including offal derived from food animals.

Meat

How well did you know this?

Not at all

Perfectly

cuts of pork composed of the loin, ham, belly, and shoulder.

Primal Cuts

How well did you know this?

Not at all

Perfectly

a process of making animals unconscious before bleeding.

Stunning

How well did you know this?

Not at all

Perfectly

Factors to consider in the selection of animals for slaughter

Age
Sex
Size
Degree of Fatness
Class
Meat/carcass yield consideration
Loin eye consideration
Health

How well did you know this?

Not at all

Perfectly

The recommended ages of the following livestock for slaughter:
1. Swine
2. Cattle
3. Goat

Swine - 6-12 months
Cattle/Carabao - 3 years or younger
Goat - 1 year

How well did you know this?

Not at all

Perfectly

Ideal sizes of the ff. animals for slaughter:
Hogs
Cattle/Carabaos
Goat/sheep
Poultry

Hogs – 80 -110 kg
Cattle/ carabaos – 300 - 450 kg
Goat and sheep – 25 - 30 kg
Poultry – 1.5 - 2.0 kg

How well did you know this?

Not at all

Perfectly

In general, meat from old animals is juicier than the meat from young ones.
Young animals have _________ on first chewing but have a final
impression of dryness.

watery meat

How well did you know this?

Not at all

Perfectly

Barrows and gilts, stags, shotes, sows, and boars

Classes of Swine

How well did you know this?

Not at all

Perfectly

Animals for slaughter must be substantially healthy. Unhealthy
animals must be first treated and brought to normal conditions before slaughter.

Health of the Animal

How well did you know this?

Not at all

Perfectly

Management of animals before slaughter

1. Drug Withdrawal 2. Fasting 3. Avoid Stress 4. Clean animals

Most drugs are withheld how many days before slaughter?

15 days

Give the advantages of fasting

1. Savings of feed 2. Ease of cleaning entrails 3. Ease of cleaning and eviscerating the carcass 4. Thoroughly bled and brightly colored carcass 5. Long shelf-life 6. Low shrinkage

Common forms of stress

1. Shipping stress 2. Driving Stress 3. Overcrowding Stress 4. Heat stress

Factors affecting the condition of the animals.

Quality of Transportation Stress Weather Bruising Injuries Trampling Suffocation Predation Fighting Bloat Poisoning Heart Failure Sun Burn Heat Stroke Dehydration

It is the purpose of this Act to protect and promote the welfare of all animals in the Philippines

Section 1

The Director of the Bureau of Animal Industry shall supervise and regulate the establishment, operation, and maintenance, of pet shops, ... and zoos and any other form or structure for the confinement of animals where they are bred, ... and prevent any cruelty from being inflicted upon the animals.

Section 3

It shall be the duty of every person to protect the natural habitat of the wildlife.

Section 7

All laws acts, decrees, executive orders, rules, and regulations inconsistent with the provisions of this Act are hereby repealed or modified accordingly.

Section 9

Any person who violate, any of the provisions of this Act shall, upon conviction by final judgment, be punished by imprisonment ... fine ... or both at the discretion of the court.

Section 8

It shall be unlawful for any person to torture any animal, to neglect to provide adequate care, sustenance or shelter, or maltreat any animals or to subject any dog or horse to dogfights or horse fights, kill or cause or procure to be tortured or deprived of adequate care sustenance or shelter, or maltreat or use the same in research or experiments not expressly authorized by the Committee on Animal welfare.

Section 6

There is hereby created a Committee on Animal Welfare attached to the Department of Agriculture which shall, subject to the approval of the Secretary of the Department of Agriculture, issue the necessary rules and regulation for the strict implementation of the provisions of this Act

Section 5

It shall be the duty of any owner or operator of any land, air, or water public utility transporting pet, wildlife, and all other animals to provide in all cases adequate, clean, and sanitary facilities ... at the place of consignment.

Section 4

No person, ... agency or instrumentality including slaughterhouses shall establish, maintain and operate any pet shop, ... or zoo for the breeding, ... or training of animals without first securing from the BAI a certificate of registration.

Section 2

aims to screen out suspected diseased or injured animals for isolation slaughter.

Ante mortem inspection

Wasting of tissues

atrophy

An intestinal inflammation.

Enteritis

A stomach inflammation.

Gastritis

Increased size of an organ.

Hypertrophy

A black coloring or pigmentation.

Melanosis

Cut/part towards the back.

Dorsal

The outer surface of the half carcass

Lateral

The inner surface of the half carcass

Medial Side

Thigh of the pig/pork carcass.

Leg

The fundamental operation in applying cold to meat to reduce its temperature quickly.

Chilling

has a temperature of -12°C or less.

Freezing

Factors Affecting Carcass yield

Genetic factors Age Sex of animal Nutritional Environmental effects

Kinds of Abnormal Growth factors

Hyperplasia Hypertrophy Steatosis Double Muscling

Any premise or yard used for the confinement of animals waiting to be slaughtered which includes unloading ramps, pens, and detention pens.

Lairage

Separate compartment in the lairage used to confine sick or suspected animals

Detention Pen

A small or narrow enclosure into which the animal is led from the Lairage to be rendered unconscious (in conventional slaughter) after which it is bled; also referred to as the knocking pen

Stunning Pen

A device for lifting the stunned animal for bleeding; it can be operated manually, mechanically, or electrically. The hoisting system is often built into an overhead rail system to facilitate the movement of the animal for dressing and the carcass for inspection;

The Hoise

A metal or plastic rest with a trestle arrangement onto which the bled animal is placed for skinning and evisceration, often used where a hoist system is unavailable;

Skinning Cradle

These are containers for receiving blood or collecting gut material and are also utilizable for disposal of non-carcass components such as shanks and hoofs;

Collecting Troughs

Often built into the offal chamber wall, they may be of concrete, galvanized metal, or stainless steel and provided with high-pressure water points for cleaning offal.

Offal Cleaning Table

A knife with a six-inch blade (15.2 cm) and a v-shaped end used in severing the blood vessels of the neck to bleed the animal

Sticking Knife

As the name implies, this knife is used for the removal of the animal's skin. Also with a six-inch blade and characteristically curved backward to allow for ease of operation, it can be used to scrape off burned hair from carcasses being dressed with the skin-on

Skinning knife

A replaceable blade handsaw which is used in sawing through bone;

Meat Saw

Also called the cleaver, the meat chop is a heavy axe used for separating heavy structures, e.g. the head from the neck or the shanks from the leg;

Meat Chop

A metal device for suspending the animal body and spreading out the legs for dressing and inspection;

Spreader

Grinding stones are coarse-grained and used for the initial sharpening of knives into thin edges, then finished with the honer which is of fine-grain to provide extra thinness

Grinding and Honing stones

A long, tapering rounded and smooth metal rod on which knives are smoothened from time to time to improve keenness;

Steel

Unit 1 - Lesson 1 Flashcards

(66 cards)