quiz 1 (module 1-4)

100問 • 5ヶ月前

問題一覧

SDG's Connected in Meat Technology

sdg 2 - zero hunger, sdg 3 - good health and wellbeing, sdg 8 - decent work and economic growth, sdg 9 - industry, innovation, and infrastructure, sdg 12 - responsible consumption and production, sdg 13 - climate action, sdg 14 - life below water, sdg 17 - partnerships for the goal

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

Abattoir

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

Brand

body of any slaughtered animal after bleeding and dressing

Carcass

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

Fresh Meat

dark, firm and dry meat (Beef)

DFD

from food animal and poultry clandestinely slaughtered and sold to public (illegal)

Hot meat

all domestic livestock killed for human consumption

Food Animal

withholding feed from the animal prior to slaughtering (water in ad libitum besis)

Fasting

process of making the animals unconscious prior to bleeding

Stunning

act of hide removal (goat, cattle, carabao)

Flaying/ skinning

application of flame to carcass to burn the scraped and unshaved hairs (goat, cattle and carabao)

Singeing

slaughtering of an animal dead of some causes prior to slaughter

Cold Slaughter

removal of animal parts not intended for human consumption

Dressing

process of cutting carcase into standard wholesale and retail cuts

Fabrication

are hairs obtained from goats and sheep, respectively

Fleece and wool

by-products, organs, glands, and tissues other than carcass (may or may not be edible)

Offal

foreign substances (l.e. metabolites, therapeutic/prophylactic agents) remaining in the carcass which are hazardous to human health

Residues

animal which shows evidence of disease after specific test application

Reactor

pale, soft and exudative (swine)

PSE

rumen, reticulum and omasum of compound stomach animals

Tripe

heart, liver and gizzard

Giblets

muscle stiffening after death of the animal due to muscle contraction (stress and Improper handling of animals during slaughtering)

Rigor mortis

meat of a cattle more than a year old

beef

meat of cattle less than a year old

veal

meat of carabao more than a year old

carabeef

meat of carabao less than a year old

Caraveal

meat of goats

chevon

meat of swine

pork

meat of sheep, one year or over

mutton

meat of lambs

lamb

meat of deer

venison

meat of rabbit

lapan

general term for the meat of domestic fowt

poultry

meat of hunted or wild animals

game meat

cuts of pork composed of the loin, ham and shoulder

lean cuts

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

primal cuts

slaughter of an animal necessitated by a previous accident such as brain fracture, danger or suffocation, etc.

emergency slaughter

meat from an animal that has not undergone any substantial physical microbiological and chemical change from the time of the slaughter

fresh meat

this is the weight of carcass after dressing; also called dressed weight

CARCASS YIELD

percent yield of the carcass; carcass weight divided by the slaughter weight multiplied by 100

DRESSING PERCENTAGE/ DRESSING RECOVERY

the amount, character and distribution of fat in the carcass. It includes inter and intramuscular, subcutaneous and seam fat

FINISH

the killing of food animals in accordance with approved meat inspection rules and regulation

SLAUGHTER

the severing or cutting of major blood vessels leading to the brain to cause death

STICKING/BLEEDING

the process of removing the hair and bristles of pigs being slaughtered

DEHAIRING

application of flame to a carcass for the purpose of burning the unscraped or unshaved hairs and kitting some microorganisms at the surface

SINGEING

Intermingling of lean and fat in the intercostal musculator

FEATHERING

Intermingling of lean and fat in the muscles; Intamuscular fat

MARBLING

classifying heterogeneous goods into homogenous groups on the basis of characteristics that buyers and sellers take into consideration while negotiating the terms of scale

GRADING

the cross sectional area of the longissimus dorsi of pork or beef

LOIN EYE AREA/RIB EYE AREA

the process of removing the viscera (internal organs and intestines) af animals being slaughtered

evisceration

cutting of the carcass into two equal parts using the vertebral column as a guide

splitting

cutting of the carcass between the 12th and 13th rib for the purpose of exposing the rib eye area (loin eye ares)

ribbing

meat cuts that are handled in bulk and usually require further cutting before these are prepared for the table

wholesale cuts

cuts of mest handled in small quantities and which may be prepared for the table without further outting and trimming

retail cuts

assessment of the value of an animal

CARCASS EVALUATION

the yield of the carcass devoid of bones

BONELESS RECOVERY

the form, shape, or general outline of the side of the whole carcass. This indicates the relative proportion of lean to bone ratio, as well as the relative percentage of the different wholesale cuts

CONFORMATION

this is the weight of the fasted animals prior to slaughter

SLAUGHTER WEIGHT/ LIVE WEIGHT

a part of the carcass which may be used to represent the whole carcass in terms of yield and quality items. Some of the commonty used sample joints are the half of the carcass, shoulder, ham, back, loin, leg, and combined loin and shoulder

SAMPLE JOINT

the premises approved and registered by controlling authority, used in the slaughter of animals for human consumption

ABATTOIR/ SLAUGHTERHOUSE

the premises/ facilities used in the slaughter of poultry

dressing plant

the National Meat Inspection Service (NMIS) in relation to a slaughtermouse or establishment

controlling authority

a veterinarian of the NMIS property trained and duly appointed by the Secretary of Agriculture in accordance with the law

MEAT CONTROL OFFICER

a property trained officer appointed or deputized by the National Meat Inspection Commission for the purpose of meat inspection and supervision of meat hygiene and preservation

MEAT INSPECTOR

crippled or weakened animal unable to stand or showing abnormal locomotion, treated as "suspect"

DOWNER

Basic Principles of Selecting Animals for Slaughter

Sex, Age, Size, Class, Health

An act to promote animal welfare in the Philippines, otherwise known as animal welfare act of 1998

R.A no. 8485 - The animal welfare act of 1998

Certification validity

1 year

Penalties for violation RA 8485

Imprisonment of 6 month to 2 years, a fine ranging from 1000 to 5000, or both, at the courts discretion

This act shall take effect _______ after its publication in atleast _____ of general circulation. Approved on __________

15 days, 2 news paper, February 11, 1998

How many sections does RA 8485 have

10 sections

Antemortem examination should be done within _______ of slaughter

24 hours

___________ in an animal is associated with pain in the legs, chest or abdomen or is an indication of nervous disease

abnormal gait

_____________ in an animal is observed as tucked up abdomen or the animal may stand with an extended head and stretched out feet. The animal may also be lying and have its head turned along its side.

Abnormal posture

Umbilical swelling

hernia or omphalophlebitis

Enlarge sensitive udder indicative of

mastitis

Enlarged jaw

"lumpy jaw"

Protruding from the rectum _____________ or uterus

(prolapsed rectum)

Protruding from the vagina

(Prolapsed Uterus)

(vaccinated _____ withdrawal; after immunization and antibiotic treatment - _______; can be slaughtered but not sold for human consumption but for dog's food)

28 days, 10 days

Classifying the lesions into one of two major categories -

acute or chronic.

hemorrhages, edema, intestinal lesions, severe congestions of organs, purplish discoloration, multiple abscesses

Septicemia

inflammation of arteries

Polyarthritis

inflammation of pericardium

Traumatic pericarditis

HACCP

hazard analysis critical control point

Carcass composition =

genetic + environment

Highest efficiency in converting feed energy into body weight is achieved when animals are fed _______

ad libitum

Slight to moderate feed restriction is an effective procedure to modify body or carcass composition. Abdominal fat in broilers can be reduced by a _______ period of feed restriction, beginning at _________of age

3 to 5 day, 5 to 7 days

Hormones

Growth Hormone or somatotropin, Somatomedins, Epinephrine or norepinephrine, Beta-adrenergic agonists, Androgens, Estrogen

- lean tissue growth throughout the animal

Growth Hormone or somatotropin

- have insulin-like activity and are responsible for protein synthesis

Somatomedins

- effects influence muscle protein and lipid metabolism

Epinephrine or norepinephrine

- produce carcasses that have increased muscle size and decreased quantities of fat

Beta-adrenergic agonists

- stimulate growth in muscles by increasing protein synthesis, decreased fat deposition and muscles of forequarter of the male, especially those in the neck and crest region, show greater development

Androgens

- generally have little or no effect on skeletal muscle protein synthesis, but they are effective in promoting deposition of body fat, promote development of hindquarters

Estrogen

- is the genetic condition of cattle causing them to have unusually thick, bulging muscles

Doubling muscling

- condition similar to double muscling exists in other meat species. Although of different genetic origin (pig, sheep and turkey)

Abnormal hyperplasia

100

- extensive fat infiltration into muscle fibers. Fat replaces the content of muscle fibers and the gross muscle appears to almost completely compose of fat (beef, lamb, pork)

Steatosis

Soil Tech Midterm 1

Mutated Lemon · 100問 · 2年前

Soil Tech Midterm 1