Slaughtering of pig

53問 • 1年前

Yami

通報

問題一覧

An activity performed to obtain pig meat (pork)

Pig slaughter

Registered/approved premises authorized by BFAD/BAI where slaughtering of animals takes place (human consumption)

Abbattoir

Mark/stamp/tag/label which represents the approval of the LI/DMI

Brand

Body of any slaughtered animal after bleeding and dressing

Carcass

Slaughtering of double dead animals

Cold slaughter

Removal of animal parts not intended for human consumption

Dressing

Process of cutting carcass into standard wholesale and retail cuts

Fabrication

Carcass marked as unsound, unhealthy, and unfit for human consumption but fit as feed stuff (passed)

Condemned

PSE

Pale, soft, and exudative meat

DFD

Dark, firm, and dry meat

From animals not undergone any substantial physical, microbial, and chemical change

Fresh meat

From food animal and poultry clandestinely slaughtered and sold to public

Hot meat

Muscle stiffening after death of the animal due to mucle contraction

Rigor mortis

Ante-mortem inspection

Before slaughtering, Humane, Disease inspection

Post-mortem inspection

After slaughtering, Meat fabrication, Grading

Basic requirements in slaughtering

Cleanliness of the meat production, Hygiene of production, Efficiency of meat inspection, Adequacy of meat preservation, Need for skilled butchers and proper tools and equipments for slaughtering

Age of the animal for slaughtering

Swine: 6-12 months; Cattle/Carabao: less than 3 yrs but not more than 3 yrs; Goat: 1 yr

Best source of meat for curing

Borrow/gilts

Meat is tough and during the advance of pregnancy, the meat have fishy odor

Sows

Size for slaughtering

Hogs: 80-100kg; Cattle/Carabao: 300-450kg

Animals for slaughter must be substantially healthy

True

Withdrawal of solid feed and only water is provided ad libitum

Fasting

Hogs are fasted for

12-24 hours

Ruminants are fasted for

24-48 hours

Advantage of fasting

Long shelf-life, Low shrinkage, Savings of feed, Ease of cleaning and eviscerating carcass, Ease of cleaning entrails, Thoroughly-bled and brightly colored carcass

PSE - stress not severed, DFD - stress is severe

True

Procedures in slaughtering

Stunning, Sticking or bleeding, Scalding and scraping, Gambreling and removal of the head, Evisceration, Splitting, Chilling, Branding

Stunning in hogs may be accomplished by

Sledge hammer, Captive bolt piston, Electric stunning

Proper temperature for scalding

65 degrees celcius

2 method of scalding

Dipping the carcass, Pouring the water

A scraper or any dull knife may be used for scraping

True

A sharp knife can be use for scrapping

False

Heads are removed at the first cervicall vertebra called the

Atlas joint

The organs of the belly , intestine, stomach etc. are removed

Evisceration

Break or cause to break forcibly into parts, especially into halves

Splitting

Ideal temperature for chilling

0-4 degrees celcius

Maintain at 5 degrees celcius so that the firmness and condition is ideal for fabrication

False

For sale in any market in and out of the country

AAA

For sale in any market in the Philippines

For sale only in the city or municipality

Meat curing methods

Dry cure method, Sweet pickle method, All injection method, Combination method

Combining curing salt and water to create a sweet pickle solution

Sweet pickle method

Combined either dry cure or sweet pickle method

All injection method

Curing ingredients are applied rubbed in dry form

Dry cure method

Method of producing a balanced diet for animals by selecting mixing various feed components

Feed formulation

Goal of feed formulation

Economical, Palatable, Nutrionally adequate diet

Process of feed formulation

Determining the animal’s nutritional needs, Selecting feed ingredients, Determining the nutrient content of feed ingredients, Calculating the nutrient composition of the feed, Test of the feed

Classification of feedstuff

Energy, Protein, Roughage, Feed supplement, Feed additives

Example: Yellow corn, rice bran

Energy

Example: Bone meal, fish meal, copra meal

Protein

High in fiber content

Roughage

Commercially available as premixes

Feed supplement

Usually added for other purposes aside from enchancing the growth of the animal

Feed additives

ANIMAL REPRODUCTION

Yami · 31問 · 2年前

ANIMAL REPRODUCTION

31問 • 2年前

Yami

Female and male reproductive system

Yami · 31問 · 2年前

Female and male reproductive system

31問 • 2年前

Yami

Poultry lab terminologies #1

Yami · 40問 · 2年前

Poultry lab terminologies #1

40問 • 2年前

Yami

Poultry lab external anatomy and reproductive system

Yami · 23問 · 2年前

Poultry lab external anatomy and reproductive system

Poultry lab (breeds)

Poultry lab (breeds)

Egg

Egg

QUIZ GRP 1

QUIZ GRP 1

QUIZ GENETICS

QUIZ GENETICS

AI and MOET

AI and MOET

SWINE LAB REPORT

SWINE LAB REPORT

Improvement and Control Traits

Yami · 61問 · 1年前

Improvement and Control Traits

poultry lab finals

poultry lab finals

POULTRY LEC

POULTRY LEC

ANAT101A - Introduction to Veterinary Anatomy

Yami · 70問 · 1年前

ANAT101A - Introduction to Veterinary Anatomy

BASC107A

BASC107A

ANAT101B - 1ST MIDTERM

Yami · 100問 · 1年前

ANAT101B - 1ST MIDTERM

AXIAL MUSCLE

AXIAL MUSCLE

ANAT101A - Recap of Biology and Zoology

Yami · 32問 · 1年前

ANAT101A - Recap of Biology and Zoology

32問 • 1年前

Yami

ANAT101 - General osteology and the axial skeleton

Yami · 25問 · 1年前

ANAT101 - General osteology and the axial skeleton

25問 • 1年前

Yami

ANAT101A - Introduction to Veterinary Anatomy

Yami · 70問 · 1年前

ANAT101A - Introduction to Veterinary Anatomy

70問 • 1年前

Yami

ANAT101A - Descriptive Terms

Yami · 19問 · 1年前

ANAT101A - Descriptive Terms

19問 • 1年前

Yami

ANAT101A - The Axial and Appendicular Skeleton and Special Topic (Recording)

Yami · 38問 · 1年前

ANAT101A - The Axial and Appendicular Skeleton and Special Topic (Recording)

38問 • 1年前

Yami

BASC107A - PART 2 MIDTERMS

Yami · 88問 · 1年前

BASC107A - PART 2 MIDTERMS

BASC108B

BASC108B

BASC108B PART 2

BASC108B PART 2

BASC108A 1

BASC108A 1

BASC108A 2

BASC108A 2

DEVA100B

DEVA100B

DEVA100A

DEVA100A

BASC101B Finals

BASC101B Finals

Digestive System

Digestive System

Respiratory, Urinary, and Reproductive System

Yami · 41問 · 1年前

Respiratory, Urinary, and Reproductive System

Nervous System

Nervous System

Circulatory System

Circulatory System

ANAT101A - Digestive System

Yami · 18問 · 1年前

ANAT101A - Digestive System

OSTEOLOGY

OSTEOLOGY

MICRO LEC

MICRO LEC

HISTO LEC PART 2 midterms

Yami · 54問 · 1年前

HISTO LEC PART 2 midterms

PHYSIO LEC

PHYSIO LEC

問題一覧

An activity performed to obtain pig meat (pork)

Pig slaughter

Registered/approved premises authorized by BFAD/BAI where slaughtering of animals takes place (human consumption)

Abbattoir

Mark/stamp/tag/label which represents the approval of the LI/DMI

Brand

Body of any slaughtered animal after bleeding and dressing

Carcass

Slaughtering of double dead animals

Cold slaughter

Removal of animal parts not intended for human consumption

Dressing

Process of cutting carcass into standard wholesale and retail cuts

Fabrication

Carcass marked as unsound, unhealthy, and unfit for human consumption but fit as feed stuff (passed)

Condemned

PSE

Pale, soft, and exudative meat

DFD

Dark, firm, and dry meat

From animals not undergone any substantial physical, microbial, and chemical change

Fresh meat

From food animal and poultry clandestinely slaughtered and sold to public

Hot meat

Muscle stiffening after death of the animal due to mucle contraction

Rigor mortis

Ante-mortem inspection

Before slaughtering, Humane, Disease inspection

Post-mortem inspection

After slaughtering, Meat fabrication, Grading

Basic requirements in slaughtering

Cleanliness of the meat production, Hygiene of production, Efficiency of meat inspection, Adequacy of meat preservation, Need for skilled butchers and proper tools and equipments for slaughtering

Age of the animal for slaughtering

Swine: 6-12 months; Cattle/Carabao: less than 3 yrs but not more than 3 yrs; Goat: 1 yr

Best source of meat for curing

Borrow/gilts

Meat is tough and during the advance of pregnancy, the meat have fishy odor

Sows

Size for slaughtering

Hogs: 80-100kg; Cattle/Carabao: 300-450kg

Animals for slaughter must be substantially healthy

True

Withdrawal of solid feed and only water is provided ad libitum

Fasting

Hogs are fasted for

12-24 hours

Ruminants are fasted for

24-48 hours

Advantage of fasting

Long shelf-life, Low shrinkage, Savings of feed, Ease of cleaning and eviscerating carcass, Ease of cleaning entrails, Thoroughly-bled and brightly colored carcass

PSE - stress not severed, DFD - stress is severe

True

Procedures in slaughtering

Stunning, Sticking or bleeding, Scalding and scraping, Gambreling and removal of the head, Evisceration, Splitting, Chilling, Branding

Stunning in hogs may be accomplished by

Sledge hammer, Captive bolt piston, Electric stunning

Proper temperature for scalding

65 degrees celcius

2 method of scalding

Dipping the carcass, Pouring the water

A scraper or any dull knife may be used for scraping

True

A sharp knife can be use for scrapping

False

Heads are removed at the first cervicall vertebra called the

Atlas joint

The organs of the belly , intestine, stomach etc. are removed

Evisceration

Break or cause to break forcibly into parts, especially into halves

Splitting

Ideal temperature for chilling

0-4 degrees celcius

Maintain at 5 degrees celcius so that the firmness and condition is ideal for fabrication

False

For sale in any market in and out of the country

AAA

For sale in any market in the Philippines

For sale only in the city or municipality

Meat curing methods

Dry cure method, Sweet pickle method, All injection method, Combination method

Combining curing salt and water to create a sweet pickle solution

Sweet pickle method

Combined either dry cure or sweet pickle method

All injection method

Curing ingredients are applied rubbed in dry form

Dry cure method

Method of producing a balanced diet for animals by selecting mixing various feed components

Feed formulation

Goal of feed formulation

Economical, Palatable, Nutrionally adequate diet

Process of feed formulation

Determining the animal’s nutritional needs, Selecting feed ingredients, Determining the nutrient content of feed ingredients, Calculating the nutrient composition of the feed, Test of the feed

Classification of feedstuff

Energy, Protein, Roughage, Feed supplement, Feed additives

Example: Yellow corn, rice bran

Energy

Example: Bone meal, fish meal, copra meal

Protein

High in fiber content

Roughage

Commercially available as premixes

Feed supplement

Usually added for other purposes aside from enchancing the growth of the animal

Feed additives