1. Unilateral sticking of pigs in standing position or slaughter on the floor without stunning is a conventional way of slaughtering of animals.

2. In Muslim faith, meat must be slaughtered and prepared in accordance with the rabbinical lawsIn Muslim faith, meat must be slaughtered and prepared in accordance with the rabbinical laws

3. The most significant variation in Muslim method of slaughter is that pre-slaughter stunning may be an acceptable practice.3. The most significant variation in Muslim method of slaughter is that pre-slaughter stunning may be an acceptable practice.

4. Gender has a marked influence on the fatness of the meat, with entire males being leaner than castrated males which are in turn, leaner than females.

5. Generally, the carcass lean: bone ratio increases with age.

6. Confinement feeding with concentrate diets can decrease various carcass yield and characteristics as well as internal and carcass fat levels.

7. An increase in physiological stress and or physical activity in farm animals during transport and pre-slaughter handling leads to depletion of carcass yield.7. An increase in physiological stress and or physical activity in farm animals during transport and pre-slaughter handling leads to depletion of carcass yield.

8. Sun drying was the first method of preserving meat.

9. Burying meat in snow is a way of meat preservation.

10. Chemical causes of meat spoilage are the most harmful and destructive to humans.

11. Ceiling of a slaughterhouse should be less than 3 meters high

12. Dressing area is where exposed meat is produced so contamination from the exterior must be prevented

13. Carcasses must be hung 1m from the walls with a separation among carcasses of 0.50 m.

14. V-type restrainer gives less stress to animals than monorail restrainer.

15. Aquatic animals that have fins and scales are kosher.

16. Aquatic animals that have fins and scales are halal.

17. Chuck supports about the 60% to the body weight of the cattle and thus, it contains a significant amount of connective tissue.

18. In the ribeye muscle, the amount and distribution of marbling is measured.18. In the ribeye muscle, the amount and distribution of marbling is measured.

19. One of the four high-value parts of the beef carcass is the rib.

20. Flank have less marbling, so they are leaner and less rich in flavor than ribeye.

IDENTIFCATION- 1. The facility that will just do the dispatch of animals with no intent of entering for food supply

2. The facility that does slaughter and meat processing.

3. This area provides temporary housing to the animals prior to slaughtering-

4. This area should contain drainage area or receptacle for blood.

5. This area should be physically separated from the dressing area to minimize the risk of cross-contamination of exposed meat.

6. This facility is to correct application of stunning equipment and protect the operators who perform the slaughtering.. This facility is to correct application of stunning equipment and protect the operators who perform the slaughtering.

7. This facility is to confine the animal in a pen by having gates to close after entry so that stunning and slaughter can be carried out effectively and safely.

8. This facility is to suspend the animals in a funnel-shaped apparatus, which often has a conveyor system and is commonly used for pigs and sheep.

9. This facility is to hold the animal in a straddle position over a rail.9. This facility is to hold the animal in a straddle position over a rail.

10. Electric shock stunning makes use of electrodes placed on their head with how much voltage to the brain to cause immediate unconsciousness.10. Electric shock stunning makes use of electrodes placed on their head with how much voltage to the brain to cause immediate unconsciousness.

11. This is to induce immediate unconciousness by the administration of a severe blow to the head of the animal. stun gun

12. This is to induce immediate unconsciousnes by impacting the animals head without penetration.

13. This is to induce by ejecting metallic cylinder through the animal skull.

14. This must be carried out within 60 seconds after stunning of animals.

15. This refers to removal of the hide during slaughtering of cattle.15. This refers to removal of the hide during slaughtering of cattle.

16 true

17. true

18. This step is done during the slaughtering of cattle to absorb remaining blood at the surface of the carcass and prevents excessive shrinkage and oxidation.

19. This slaughtering involves severance of the spinal cord in the neck of the cattle without stunning.

20. This refers to Muslim method of slaughter.

21. This part of the beef carcass includes the shoulder portion and the parts of the blade bone, arm bone, five ribs, thoracic vertebrae, and neck bones.

22. This part of the beef carcass includes the portion of the back bounded by the 6th and 12th ribs.

23. carcass includes the thin portion of the front quarter and lies opposite the ribs.23. carcass includes the thin portion of the front quarter and lies opposite the ribs.

24. This part of the beef carcass includes the piece containing the sternum.

25. This part of the beef carcass includes the portion below the arm and elbow joint.25. This part of the beef carcass includes the portion below the arm and elbow joint.

26. This part of the beef carcass includes the part of the 13th rib and the abdominal muscle.26. This part of the beef carcass includes the part of the 13th rib and the abdominal muscle.

27. This paft of the beef carcass includes the hindshank apd bone of the thigh.

28. This part of the beef carcass includes the backbone which consists of the spine bone, chine body and finger bone.

29. This part of the goat and sheep carcass includes the regions from the second cervical vertebra to the third rib and it includes the shank portion.

30. This part of the goat and sheep carcass includes the carcassfrom the tip of the pelvic bone to the 12th rib.

31. This part of the goat and sheep carcass includes the fourth rib up to the eleventh rib.

32. Microorganisms that only grow in the absence of oxygen.

33. Microorganisms that can grow at 55°C or higher

34. Removal of water from meat by sublimation from the frozen state

35. This refers to the application of salt, sugar, nitrates, and other preservative to prolong the keeping quality of the product.

36. This slaughterhouse has sufficiently adequate facilities and operational procedures that the meat processed herein is eligible for sale nationwide.

37. This is where the first government-owned "Triple A" slaughterhouse is located in the Philippines.

38. Facilities and operational procedures of this slaughterhouse is minimally adequate and the meat processed herein is eligible for sale only in the municipality in which the plant is located

39. This operation system of a slaughterhouse utilizes fully automated equipment for elevating and lowering of animal and carcass.

40. Water requirement for slaughtering one head of hog.

41. Water requirement for slaughtering one bird.

42. Water requirement for slaughtering one head of cattle.

43. This commodity is typically cut from the center of the loin, which is the most tender part.

44. This pork cut is composed of layers of fat and lean meat, making it the most flavorful cut of pork.

45. This is derived from the back leg area of the pig and is also where hams.