Term
| Stunning or Immobilization: |
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Definition
o Mechanical: hammer, stun gun or captive bolt (for sheep & cattle)
o Electrical: electrical shock in swine
o Chemical: CO2 chamber |
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Term
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Definition
| o By severing the carotid artery or jugular vein or both |
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Term
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Definition
| o At the Atlas Joint (all species) |
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Term
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Definition
o Cattle: use hide puller
o Sheep: fisting, fell membrane: a membrane the fully encompasses the carcass
o Swine: Scalding, Dehairing machine: removes 95% of the hair |
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Term
| Removal of feet and toenails: |
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Definition
o Cattle: removed at the knee and hoc
o Swine: toenails pulled off with hooks and fee are left on
o Sheep: removed at the “break joint”: joint on the fore legs at the lower end of the metacarpals |
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Term
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Definition
removing the digestive, respiratory and circulatory organs from the abdominal and thoracic cavities. Contents of these two cavities are known as
o Viscera: (abdominal)
o Pluck: (thoracic – trachea, lungs and heart) |
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Term
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Definition
o Cattle and Swine are split
o Sheep are left intact |
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Term
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Definition
| look at animals live within 24 hrs of harvest. Classified as US Passed, US Suspect, or US Condemned |
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Term
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Definition
o Blast chilled first at 28 F
o Cooler storage at 36 F |
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Term
| What is the most valuable dress-off item? |
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Definition
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Term
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Definition
o In Beef is bright, cherry red to dark red
o In Pork is grayish pink to grayish red
o In Lamb is light pink and in mutton bright red |
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Term
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Definition
| soft cartilage tips on the outside of the chine bones that ossify as an animal matures |
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Term
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Definition
| used to distinguish steers from heifer carcasses |
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Term
| How long should feed be withheld prior to slaughter? |
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Definition
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Term
| When measuring rib/loin areas how big is each dot |
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Definition
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Term
| Beef Carcass Yield Grades |
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Definition
o Fat thickness measured at 12th rib
o Rib eye area is measured using either grid or planimeter
o The carcass weight used in the industry is the hot carcass weight value obtained immediately after slaughter with hide, head, viscera and feet removed.
o Kidney, pelvic, and heart fat (KPH) represents estimate of pounds of internal fat as percentage of total carcass weight |
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Term
| Beef Quality Grade Maturity Group A |
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Definition
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Term
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Definition
o Prime
o Choice
o Select
o Standard |
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Term
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Definition
| Ham, Loin, Boston Butt (upper), Picnic Shoulder (lower) pg. 211 |
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Term
| Unacceptable in Quality of Pork: |
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Definition
o Pale, Soft and Exudative (PSE)
o Dark, firm, dry (DFD) (caused from stress) |
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Term
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Definition
| Tenderloin Steak, Rib Roast, Top Sirloin Steak, Top Round Steak |
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Term
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Definition
| Leg, Loin, Rack, Shoulder pg. 215 |
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Term
| Factors Affecting Meat Tenderness: (could be FRQ) |
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Definition
o Breed Type
o Locomotive vs Support muscles
o Quality Grade Effects
o Degree of doneness |
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Term
| In Beef, Veal, Lamb, Pork: |
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Definition
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