Anscie remedial
問題一覧
1
1. Unilateral sticking of pigs in standing position or slaughter on the floor without stunning is a conventional way of slaughtering of animals.
false
2
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
false
3
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.
true
4
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.
true
5
5. Generally, the carcass lean: bone ratio increases with age.
true
6
6. Confinement feeding with concentrate diets can decrease various carcass yield and characteristics as well as internal and carcass fat levels.
true
7
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.
true
8
8. Sun drying was the first method of preserving meat.
true
9
9. Burying meat in snow is a way of meat preservation.
true
10
10. Chemical causes of meat spoilage are the most harmful and destructive to humans.
false
11
11. Ceiling of a slaughterhouse should be less than 3 meters high
false
12
12. Dressing area is where exposed meat is produced so contamination from the exterior must be prevented
true
13
13. Carcasses must be hung 1m from the walls with a separation among carcasses of 0.50 m.
false
14
14. V-type restrainer gives less stress to animals than monorail restrainer.
false
15
15. Aquatic animals that have fins and scales are kosher.
true
16
16. Aquatic animals that have fins and scales are halal.
true
17
17. Chuck supports about the 60% to the body weight of the cattle and thus, it contains a significant amount of connective tissue.
false
18
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.
true
19
19. One of the four high-value parts of the beef carcass is the rib.
true
20
20. Flank have less marbling, so they are leaner and less rich in flavor than ribeye.
true
21
IDENTIFCATION- 1. The facility that will just do the dispatch of animals with no intent of entering for food supply
slaughter house
22
2. The facility that does slaughter and meat processing.
abattoir
23
3. This area provides temporary housing to the animals prior to slaughtering-
lairage
24
4. This area should contain drainage area or receptacle for blood.
bleeding area
25
5. This area should be physically separated from the dressing area to minimize the risk of cross-contamination of exposed meat.
sticking and bleeding area
26
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.
animal restraint facilities
27
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.
cattle stunning pen
28
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.
v-type restrainer
29
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.
monorail restrainer
30
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.
200 volts
31
11. This is to induce immediate unconciousness by the administration of a severe blow to the head of the animal. stun gun
mechanical stunning
32
12. This is to induce immediate unconsciousnes by impacting the animals head without penetration.
stunning
33
13. This is to induce by ejecting metallic cylinder through the animal skull.
captive bolt
34
14. This must be carried out within 60 seconds after stunning of animals.
bleeding
35
15. This refers to removal of the hide during slaughtering of cattle.15. This refers to removal of the hide during slaughtering of cattle.
flying and skinning
36
16 true
true
37
17. true
true
38
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.
shrouding
39
19. This slaughtering involves severance of the spinal cord in the neck of the cattle without stunning.
puntilla
40
20. This refers to Muslim method of slaughter.
halal
41
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.
chuck
42
22. This part of the beef carcass includes the portion of the back bounded by the 6th and 12th ribs.
ribs
43
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.
plate
44
24. This part of the beef carcass includes the piece containing the sternum.
brisket
45
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.
foreshank
46
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.
flank
47
27. This paft of the beef carcass includes the hindshank apd bone of the thigh.
round
48
28. This part of the beef carcass includes the backbone which consists of the spine bone, chine body and finger bone.
loin
49
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.
neck and shoulder
50
30. This part of the goat and sheep carcass includes the carcassfrom the tip of the pelvic bone to the 12th rib.
loin
51
31. This part of the goat and sheep carcass includes the fourth rib up to the eleventh rib.
ribs
52
32. Microorganisms that only grow in the absence of oxygen.
anaerobes
53
33. Microorganisms that can grow at 55°C or higher
thermophiles
54
34. Removal of water from meat by sublimation from the frozen state
freeze drying
55
35. This refers to the application of salt, sugar, nitrates, and other preservative to prolong the keeping quality of the product.
curing
56
36. This slaughterhouse has sufficiently adequate facilities and operational procedures that the meat processed herein is eligible for sale nationwide.
AA
57
37. This is where the first government-owned "Triple A" slaughterhouse is located in the Philippines.
tanauan city
58
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
A
59
39. This operation system of a slaughterhouse utilizes fully automated equipment for elevating and lowering of animal and carcass.
fully mechanized stunning
60
40. Water requirement for slaughtering one head of hog.
30 gallons
61
41. Water requirement for slaughtering one bird.
7 gallons
62
42. Water requirement for slaughtering one head of cattle.
60 gallons
63
43. This commodity is typically cut from the center of the loin, which is the most tender part.
porkchop
64
44. This pork cut is composed of layers of fat and lean meat, making it the most flavorful cut of pork.
belly
65
45. This is derived from the back leg area of the pig and is also where hams.
hindleg
問題一覧
1
1. Unilateral sticking of pigs in standing position or slaughter on the floor without stunning is a conventional way of slaughtering of animals.
false
2
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
false
3
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.
true
4
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.
true
5
5. Generally, the carcass lean: bone ratio increases with age.
true
6
6. Confinement feeding with concentrate diets can decrease various carcass yield and characteristics as well as internal and carcass fat levels.
true
7
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.
true
8
8. Sun drying was the first method of preserving meat.
true
9
9. Burying meat in snow is a way of meat preservation.
true
10
10. Chemical causes of meat spoilage are the most harmful and destructive to humans.
false
11
11. Ceiling of a slaughterhouse should be less than 3 meters high
false
12
12. Dressing area is where exposed meat is produced so contamination from the exterior must be prevented
true
13
13. Carcasses must be hung 1m from the walls with a separation among carcasses of 0.50 m.
false
14
14. V-type restrainer gives less stress to animals than monorail restrainer.
false
15
15. Aquatic animals that have fins and scales are kosher.
true
16
16. Aquatic animals that have fins and scales are halal.
true
17
17. Chuck supports about the 60% to the body weight of the cattle and thus, it contains a significant amount of connective tissue.
false
18
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.
true
19
19. One of the four high-value parts of the beef carcass is the rib.
true
20
20. Flank have less marbling, so they are leaner and less rich in flavor than ribeye.
true
21
IDENTIFCATION- 1. The facility that will just do the dispatch of animals with no intent of entering for food supply
slaughter house
22
2. The facility that does slaughter and meat processing.
abattoir
23
3. This area provides temporary housing to the animals prior to slaughtering-
lairage
24
4. This area should contain drainage area or receptacle for blood.
bleeding area
25
5. This area should be physically separated from the dressing area to minimize the risk of cross-contamination of exposed meat.
sticking and bleeding area
26
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.
animal restraint facilities
27
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.
cattle stunning pen
28
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.
v-type restrainer
29
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.
monorail restrainer
30
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.
200 volts
31
11. This is to induce immediate unconciousness by the administration of a severe blow to the head of the animal. stun gun
mechanical stunning
32
12. This is to induce immediate unconsciousnes by impacting the animals head without penetration.
stunning
33
13. This is to induce by ejecting metallic cylinder through the animal skull.
captive bolt
34
14. This must be carried out within 60 seconds after stunning of animals.
bleeding
35
15. This refers to removal of the hide during slaughtering of cattle.15. This refers to removal of the hide during slaughtering of cattle.
flying and skinning
36
16 true
true
37
17. true
true
38
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.
shrouding
39
19. This slaughtering involves severance of the spinal cord in the neck of the cattle without stunning.
puntilla
40
20. This refers to Muslim method of slaughter.
halal
41
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.
chuck
42
22. This part of the beef carcass includes the portion of the back bounded by the 6th and 12th ribs.
ribs
43
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.
plate
44
24. This part of the beef carcass includes the piece containing the sternum.
brisket
45
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.
foreshank
46
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.
flank
47
27. This paft of the beef carcass includes the hindshank apd bone of the thigh.
round
48
28. This part of the beef carcass includes the backbone which consists of the spine bone, chine body and finger bone.
loin
49
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.
neck and shoulder
50
30. This part of the goat and sheep carcass includes the carcassfrom the tip of the pelvic bone to the 12th rib.
loin
51
31. This part of the goat and sheep carcass includes the fourth rib up to the eleventh rib.
ribs
52
32. Microorganisms that only grow in the absence of oxygen.
anaerobes
53
33. Microorganisms that can grow at 55°C or higher
thermophiles
54
34. Removal of water from meat by sublimation from the frozen state
freeze drying
55
35. This refers to the application of salt, sugar, nitrates, and other preservative to prolong the keeping quality of the product.
curing
56
36. This slaughterhouse has sufficiently adequate facilities and operational procedures that the meat processed herein is eligible for sale nationwide.
AA
57
37. This is where the first government-owned "Triple A" slaughterhouse is located in the Philippines.
tanauan city
58
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
A
59
39. This operation system of a slaughterhouse utilizes fully automated equipment for elevating and lowering of animal and carcass.
fully mechanized stunning
60
40. Water requirement for slaughtering one head of hog.
30 gallons
61
41. Water requirement for slaughtering one bird.
7 gallons
62
42. Water requirement for slaughtering one head of cattle.
60 gallons
63
43. This commodity is typically cut from the center of the loin, which is the most tender part.
porkchop
64
44. This pork cut is composed of layers of fat and lean meat, making it the most flavorful cut of pork.
belly
65
45. This is derived from the back leg area of the pig and is also where hams.
hindleg