Term
| Most cattle are fed between________days |
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Definition
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Definition
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Definition
| frame size, weight, breed type |
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Term
| Pre-death inspection is also called |
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Term
| The Federal Regulation that requires them to render the animal unconscious before killing them is |
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Definition
| Humane Slaughter Act of 1960 |
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Term
| Slaughtered animals actaully die from |
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Definition
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Term
| What facilitates bleeding out and increases tenderness of meat |
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Definition
| Shocking or an electrical current passing through body or carcass |
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Term
| What are the 2 main products used from the head of the carcass |
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Term
| What removes small particles from the carcass and sanitizes it |
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Definition
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Term
| What are three parts of the abdominal viscera |
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Definition
| Stomach,intestines, and liver |
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Term
| What makes up the "pluck" |
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Definition
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Term
| Hot boxes are kept at______temperature |
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Term
| Spray chilling is used to reduce _______and_________ |
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Definition
| temperature and shrink percent |
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Term
| ____________% is the % of hot carcass weight as compared to live weight. |
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