Term
| What are the 8 stages of slaughter operation? |
|
Definition
1.ante-mortem inspection
2.stunning
3.exsanguination (sticking or bleeding)
4.skinning (removal of hide)
5.evisceration (removal of guts)
6.post-mortem inspection
7.final carcass preparation
8.chilling |
|
|
Term
| What occurs during final carcass preparation? |
|
Definition
| trimming, washing, weighing, and lactic acid wash |
|
|
Term
| List 8 stages of beef slaughter operation |
|
Definition
1. Ante-mortem insepction
2. Stunning
3. Exsanguination
4. Skining
5. Evisceration
6. Post-mortem inspection
7. Final carcass preparation
8. Chilling |
|
|
Term
who is antemortem done by?
it must be completed in what time span prior to slaughter? |
|
Definition
| done by vet 24 hours before |
|
|
Term
| define stunning and name 3 methods |
|
Definition
stunning- animal rendered unconscious before killed by exsanguination
hand operated captive bolt (.22 blank cartridge)
pneumatic concussion system or electrical stunning (last two usually used by larger abattoirs) |
|
|
Term
| briefly describe exsanguination |
|
Definition
while unconscious, sticking knife used to open thick hide at base of neck
second knife used to penetrate clean tissues under hide and to sever major blood vessels from heart and head |
|
|
Term
| during skinning, where are cuts made? |
|
Definition
along medial (inside) faces of limbs and along animals belly
(to keep hides intact) |
|
|
Term
| name skinning tools used in large, small and local level abattoirs. |
|
Definition
large- hide puller
small- air knife
local-skinning knife |
|
|
Term
| most valuable part of carcass |
|
Definition
|
|
Term
| name direction of removal of viscera during evisceration |
|
Definition
| from posterior to anterior |
|
|
Term
| what is done special to the anus and rectum during evisceration? |
|
Definition
| they are put in plastic bag to prevent faecal contamination |
|
|
Term
|
Definition
|
|
Term
| what is done with the oesophagus during evisceration? |
|
Definition
| it is tied to prevent contamination |
|
|
Term
True or False
meat is usually frozen straight off the kill floor |
|
Definition
FALSE
meat is NEVER frozen straight off the kill floor |
|
|
Term
| Describe consequence of carcass being cooled too quickly |
|
Definition
| muscles will shorten and meat become tough |
|
|
Term
| during chilling, meat is cooled as rapidly as possible to reduce _________ |
|
Definition
| meat is cooled as rapidly as possible to reduce surface bacteria |
|
|
Term
| ______% per hour weight lose once feeding ceases |
|
Definition
|
|
Term
| cattle require _(amount) of rest before slaughter |
|
Definition
|
|
Term
amount of kills a day for
small and large abattoirs |
|
Definition
|
|
Term
| 5 jobs of antemortem inspector |
|
Definition
check for:
1. Disease
2. Drugs
3. accommodations meeting legal stadards
4. humane slaguhter
5. separating sick animals |
|
|
Term
| 7 criteria for good slaughter |
|
Definition
1. animals not treated cruelly
2. animals not unnecessarily stressed
3. exsanguination must be as rapid and complete as possible
4. minimal damage to carcass
5. hygenic
6. economical
7. safe for workers |
|
|
Term
| how is kosher animals prepared? |
|
Definition
| not rendered unconscious before exsanguination :( |
|
|
Term
What problems can occur in exsanguination if:
it is too slow?
oesophagus is severed?
exsanguination incomplete? |
|
Definition
too slow: blood clots
oesophagus severed: food particles in venous system
incomplete exsanguination: meat dark |
|
|
