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Animal Products Processing and Utilization

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Total cards: 24•Content version: v4•Public deck•Updated: 8/1/2026

Card preview (24)

#1
Front (Question)

Meat and Meat products factors to consider in slaughtering animals

Back (Answer)

• cleanliness of meat products • hygiene of production • efficiency of meat inspection • adequacy of meat preservation

#2
Front (Question)

selection of animals for slaughter

Back (Answer)

• health • age • sex • size

#3
Front (Question)

health selection

Back (Answer)

animals must be in good condition

#4
Front (Question)

recommended age of livestock for slaughter: swine

Back (Answer)

6-12 mon

#5
Front (Question)

recommended age of livestock for slaughter: cattle and carabao

Back (Answer)

3 yrs or younger

#6
Front (Question)

recommended age of livestock for slaughter: goats

Back (Answer)

1 yr

#7
Front (Question)

have juicier meat

Back (Answer)

old animals

#8
Front (Question)

best sources of meat for curing

Back (Answer)

barrows and gilts

#9
Front (Question)

castrated male pigs

Back (Answer)

barrows

#10
Front (Question)

female pigs that have not yet given birth

Back (Answer)

gilts

#11
Front (Question)

age of boars that can still be used

Back (Answer)

200 days old or below

#12
Front (Question)

offensive odor and flavor in pork from uncastrated male pigs, caused by high levels of androstenone and skatole that develop after puberty

Back (Answer)

Boar taint

#13
Front (Question)

when does boar taint become apparent

Back (Answer)

7 mon

#14
Front (Question)

meat is tough and during the advanced stage of pregnancy, the meat have an undesirable (fishy) odor

Back (Answer)

sows

#15
Front (Question)

tend to deposit more fat

Back (Answer)

castrated males

#16
Front (Question)

contain 8% more muscle and 38% less fat than steer carcasses

Back (Answer)

bull carcasses

#17
Front (Question)

size for slaughter: hogs

Back (Answer)

80-100 kg

#18
Front (Question)

size for slaughter: cattle and carabao

Back (Answer)

300-450 kg

#19
Front (Question)

Management of Animals Prior to Slaughter

Back (Answer)

• fasting • relaxing the animal • handling the animals gently • clean animals

#20
Front (Question)

withdrawal of solid feed and only water is provided ad libitum

Back (Answer)

fasting

#21
Front (Question)

fasting duration: hogs

Back (Answer)

12-24 hrs

#22
Front (Question)

fasting duration: ruminants

Back (Answer)

24-48 hrs

#23
Front (Question)

advantages of fasting

Back (Answer)

• savings in feeds • ease of cleaning entrails and eviscerating the carcass • thoroughly-bled and brightly colored carcass • long shelf-life • low shrinkage

#24
Front (Question)

if stress is not so severe, pork tends to be what

Back (Answer)

pale, soft, exudative (PSE)