Term
| Describe the stages of sheep slaughter |
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Definition
1. Antemortem inspection
2. Stunning (usually concussion)
3. Exsanguination
4. Skinning (fisting)
5. Evisceration
6. Post mortem insection
7. Trimming, washing & weighing
8. Chilling |
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Term
| What components make up the plucks? |
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Definition
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Term
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Definition
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Term
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Definition
| removal of the pelt/fleece |
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Term
True or False
Meat from sheep is less susceptible to cold shortening than other species |
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Definition
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Term
| Are feet removed or left on in sheep slaughter? |
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Definition
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Term
| Is the head removed or left on in sheep slaughter? |
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Definition
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Term
| What is the dressing percentage of sheep? |
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Definition
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Term
| What are the 3 important tapeworms in Ontario and their sources of human infection? |
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Definition
taenia saginata (beef)
taenia solium (pork)
echinoccus granulosus (sheep) |
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Term
| What type of flukes are often found in sheep, and what is their effect? |
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Definition
Fasciola hepatica
-infect livers, reduce growth |
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Term
| What is the risk of eating rare pork meat that was not frozen prior to cooking? |
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Definition
| infection with trichinelal spiralis (migratory nematode) |
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Term
| What percentage of blood is lost in sheep slaughter? |
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Definition
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Term
| What percentage of blood is lost in cows? |
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Definition
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Term
| Is the hide removed or left on in cow slaughter? |
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Definition
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Term
| How is dressing percentage determined? |
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Definition
| hot carcass weight/live weight |
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