Fill in the blanks 1.

The drainage valley gradation is maintained 1/8 inch per foot with a width of __________ feet and length continued under dressing line 2. Chemical agent which reduces number of bacteria from surface of food is termed as ____________ 3. Halogen concentration of ________ is used for floor washing 4. In emergency slaughter, carcass is passed after conducting ______ examination 5. Meat cutting knives are made up of steel containing 80% Iron, _________% carbon and 17% chromium 6. Jewish slaughter pen can be rotated in to slaughter position and it is equipped with razor sharp _________ width of cattle neck 7. Cross section of vertical scalder will have 4400 mm in height and _________ mm in width 8. Resting of hogs for ______ hours may help to decrease PSE 9. Slaughter unit means _____________ 10. 100 sheep slaughter units means ____________ sheep can be slaughtered per day 11. Plastic strip doors are preferred in _____________ of an abattoir to prevent accident hitting and to control air flow 12. Umbrella type shower fixed on a table is essential in ___________ room 13. Hardness of knives is measured by Rock Well Number. More suitable Rock Well No. is _________ 14. Food animal behaviour i.e. ethology is helpful in ____________ of abattoir 15. Female deer is known as ___________ 16. Good bedding and management produces _____________ food animals leading to less carcass contamination 17. Size, color and consistency of organ will provide information in __________ exam 18. Slaughter spleen is seen in _____________ 19. Swine, blood and dead animals are forbidden in __________ slaughter 20. Kosher meat should be consumed within __________ days 21. In general, water requirement is _____________ per kg of carcass weight in abattoir 22. Omental fat is also called as __________ 23. In jewish method of slaughter, ___________ means condemnation of carcass 24. Edible offal should be stored at temperature not exceeding _____________0C 25. Higher BOD means, higher _________ matter and greater pollution 26. In abattoir premises, water storage capacity should be at lest of __________ hours 27. Hot water not less than __________ 0C temperature with 20 psi pressure is provided for cleaning of abattoir 28. In work room __________ lux artificial light is required 29. Doors with a __________ feet width is usually adequate for slaughter house 30. Bleeding trough should be at least 1.5 m wide in case of __________ 31. On the rail dressing under continuous powered system, _____________ cattle per hour can be dressed 32. In the vertical scalder, temperature is maintained between 62-64oC for ___________ minutes 33. In chilling room, ____________ temperature is maintained to store offals

34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. 68. 69. 70.

Medium abattoir o 50000 units plus per year needs __________ acres of land Bones are processed to produce fat, bone and _____________ In jewish slaughter, the man who puts seal is called as _____________ Freshly slaughtered animal hide contains about _______ % water Ante mortem examination is carried out in _____________ of slaughter house Prior to slaughter of food animals, fasting and providing adequate _______ in lairage is preferred Bloom disappears when proper __________ is not maintained in chilling rooms One adult bovine unit is equivalent to __________ sheep for assessing area of abattoir In __________ only suspected animals of ante-mortem examination are slaughtered In every _________ sq. ft. area, one floor drain should be provided Animals prefer walking towards __________ from lairage to slaughter hall Catch basins are provided on the floor for recovery of ________________ Two pigs are equivalent to __________ calves in assessing size of an abattoir When ___________ sanitizing agent is added to water, it produces hypochlorous acid and hpochlorite ion, former one is more effective Pre crural and _______ lymph nodes are present in hind quarter of carcass Break joint is present in ___________ carcass Betaines, ______ used as detergents & sanitizers are unaffected by hard water Halogen concentration of ___________ is used for carcass washing Waiting pens of animals in abattoir are termed as ______________ To remove microscopic teeth and wire edges on knife blade ___________ is done Entry into clean and dirty areas of abattoir should be ____________ Slaughter hall walls are provided with tiles up to ___________ mtr height Maximum resting period in lairage should not exceed ______________ ____________ should be very close to slaughter hall, hanging room, suspect meat detection room and direct link with by products wing The operation to burn rudimentary hairs on skin is termed as _______________ Meat and animal transport vehicles are cleaned in _____________ section of abattoir Cleaning substance which acting with water can remove dirt from surface is called __________ Expand HACCP _________________ ______________ is commonly used refrigerant in domestic refrigerators Haemorrhage between medulla oblongata and occipital condyles is indicative of ___________ stunning in dressed carcass Live pig tongue is examined for ______________ cyst At modern abattoirs, _________ carcass lymphnode are incised and examined After PM inspection, carcasses passed for food are stamped with _____ and alcohol mixture Young and healthy carcasses showing absence of fat and poor musculature are denoted as ___________ but not emaciated Bruised patch of carcass indicating rusty orange colour and soapy to touch indicates age of bruise ________ days In stressed animal, prior to slaughter blood glucose level ___________ by different means and results into ketosis, eosinophilia etc. Horses and ___________ shall not be carried together in same vehicle divided or undivided

71. Preferable vaccination site for food animals is _________ region, being a low priced cut 72. All abattoir hot water is provided with a temperature of ______oC at ______ psi, for cleaning 73. As per HACCP presence of E.coli ____________ strain in meat and meat products is dangerous 74. Chlorine level in water should be _______ ppm, used for plant sanitation 75. The substance which arrests the growth of organisms by inhibiting their activity is termed as _______________ 76. Desirable temperature for meat cutting room is ___________ which discourages microbial growth and improves efficiency of workers 77. Separation and emptying of stomach and intestines is carried out in _________ room where umbrella type spray rods are provided over tales for cleaning 78. Carcasses and whole sale cuts should be chilled not more than _______ temperature 79. Loosening and tying of anus with a thread is termed as ____________ 80. MCQ 1. Every grain has life. Majority religions in the world considers meat eating is a) Sin b) Sacrificing for sake of food is not a sin c) Cruel d) None 2. More suitable location of an abattoir is in a) Urban area b) Rural area c) Close to urban area d) Any 3. Perfect meat plant sanitation is judged by a) Look b) Feel c) Smell d) All 4. For yield grade estimation, fat thickness is taken at a) 10th rib b) 11th rib c) 12th rib d) 4th rib 5. Ante-mortem examination is generally done at a) Farm b) In truck c) Lairage d) While unloading 6. After legume feeding, food animals develop tympany. Such animals are slaughtered by a) Regular slaughter b) Slaughtered in isolation rack c) Casual slaughter d) Emergency slaughter 7. Best mechanical stunning equipment is a) Puntilla b) Captive bolt pistol c) Hammer d) Pneumatic penetrator 8. In conditioning, proteolysis is seen in a) Myofibrillar protein b) Collagen c) Sarcoplasmic ptoein d) A and C 9. Minimum assured percentage of income contributed by animal by products is a) 4 b) 10 c) 15 d) 7 10. Better utilization of animal by products is possible by a) Procurement b) Preservation c) Processing d) All 11. Animal protein feeding in ruminants is banned due to the threat of a) FMD b) Anthrax c) BSE d) TB 12. Separation of fat from its cellular support is a) Trimming b) Tallowing c) Greasing d) Rendering 13. Meat meal contains _____ % of protein a) 55 b) 45 c) 7 d) 10 14. Cattle caseings are preserved by a) Brine b) Air dried c) Dry salt application d) Oven drying

15. Horizontal steam jacket with stirrer is present in a) Dry renderer b) Wet renderer c) Continous renderer d) Caseing maching 16. Increasing smoke penetration is excellent in a) Natural b) Collagen c) Cellulose d) Polypropylene 17. Blood BOD a) 15000 b) 200000 c) 250000 d) 500000 18. In sheep and goat, bones weigh _________% of live weight a) 12-30 b) 20-30 c) 5-10 d) 25-40 19. Conversion of hides and skins in to insoluble and non putrifiable condition is a) Skinning b) Rendering c) Tanning d) Trimming 20. In sheep, pluck consists _______ an edible organ, additional to other organs a) Spleen b) Pancreas c) Tongue d) Kidney 21. _____________ disturbs animals than sight in slaughter premises a) Smell b) Noise c) Smell and Noise d) None 22. Lairage space for cattle is for _____________ days a) 3 b) 4 c) 5 d) 6 23. In ETP, primary treatment removes ___________ % BOD a) 60 b) 40 c) 35 d) 25 24. Maximum resting period preceding to slaughter should not exceed __________ hrs a) 24 b) 30 c) 36 d) 48 25. During transportation up to ___________ hrs, no food and water need be given a) 10 b) 15 c) 20 d) 30 26. In bovine slaughter, the required water is ______ ltrs. Per day a) 272 b) 454 c) 45 d) 70 27. Fluorinated hydrocarbon primarily used in commercial refrigerators is a) Ammonia b) Freon c) CO2 d) SO2 28. Bone taint can be prevented by a) Slow chilling b) Rapid chilling c) Slow freezing d) Rapid freezing 29. While loading and unloading, a ramp of ___________ 0 angle is mostly preferred a) 30 b) 40 c) 45 d) 50 30. As per MRI Britain, chilling losses in beat carcass is as much as _________ % per day a) 1 b) 0.1 c) 2 d) 0.2 0 31. Meat freezes at ___________ C a) 0 b) -1 c) -1.5 d) 1 32. In lairage, partitions are made by using a) Barbed wire fence b) Tubular rods c) Chain links d) Wooden logs 33. __________ is scalding time for pigs in vertical scalder a) 4 b) 5 c) 6 d) 8 34. Chlorinated water with strength of ppm is used for plant sanitation a) 0.5-1.0 b) 80-100 c) 50-60 d) 130-200 35. Stainless steel is iron based alloy containing ________ % chromium and nickel a) 2 b) 3 c) 8 d) 12 36. In chemical stunning, 70% CO2 is used for __ Seconds a) 15 b) 20 c) 45 d) 60 37. Over sticking is seen sometimes in _____

38. 39. 40. 41. 42. 43. 44. 45.

46. 47. 48. 49. 50. 51. 52) 53)

54) 55) 56) 57) 58)

a) Cattle b) Deer c) Pig d) Sheep Bromelins are proteolytic enzymes present in a) Meat b) Papaya c) Pine apple d) Fig In yearling lamb, carcass _____ of break joints are present a) 0 b) 1 c) 2 d) 0 and 1 ___________ is a physical or chemical process to destroy all living organisms a) Disinfectant b) Germicide c) Sterilization d) Sanitizer Salmonella cross contamination increases by ___________ in a lairage a) Overcrowding b) Prolonged stay c) Both d) Fasting Fear, fatigue and fasting may lead to _________ due to lack of muscle glycogen a) PSE b) DFD c) Blood splashing d) None Freshness of meat in chilling is termed as a) Bloom b) Thawing c) Sweating d) Weeping Ideal relative humidity in chilling room is ________ % a) 60 b) 80 c) 90 d) 100 Adequate watering of animals prior to slaughter a) Lowers bacterial load of intestines b) Easy flaying c) Efficacious electric stunning d) All Butcher of Jewish religion is called as a) Shochet b) Shechit c) Shomer d) Mullah Soft soaps have ____________ instead of sodium & liquid oils a) Potassium b) Magnesium c) Calcium d) Iron Omental fat is called as a) Lard b) Tallow c) Cod d) Caul fat 2 335 cm floor space is required during transportation of a) Calf b) Pig c) Sheep d) Cattle In __________ slaughter scalding is required a) Pig b) Calves c) Poultry d) Pig and Poultry Detained meat room is adjacent to slaughter hall and connected to a) Chilled room b) Condemned room c) Offals room d) Both a and b In abattoir, always use _____ free paints, if painting is necessary a) Iron b) Mercury c) Lead d) Cobalt _______________ metal is preferred for making vessels, tables, doors and wall sheets in abattoir a) Copper b) Brass c) Stainless Steel d) Aluminium Water pressure in main pipe lines of abattoir is maintained at __________ PSI a) 5 b) 10 c) 15 d) 20 Potable water is generally subjected to a) Sedimentation b) Filteration c) Chlorination d) All the above One drainage trap is provided for every __________ sq ft area a) 400 b) 200 c) 300 d) 100 In post mortem inspection area, _________ lux artificial/natural light is required a) 110 b) 540 c) 220 d) 440 Singing is practiced in a) Cattle b) Buffalo c) Pigs only d) Pigs and Poultry

59) In chemical stunning, bleeding will be ________ % better over other methods a) 1% b) 2% c) 0.5% d) 0.75% 60) Approximate water requirement in abattoir is equated on kg fresh meat production bases a) 100 ltr b) 10 ltrs c) 50 ltrs d) 1000 ltrs 61) Large meat plant needs _____ acres of land a) 1-2 b) 2-4 c) 4-6 d) 6-8 62) Unit of abattoir means a) 1B 2P 3C 5S b) 2B 4P 6C 10S c) 4B 8P 12C 20S d) None 63) Lighting requirement in meat inspection area in lux a) 110 b) 220 c) 330 d) 540 64) CO2 stunning is more effective in pigs due to a) More subcut. Fat b) Snout closer to ground c) Skin colour d) None 65) Muslims prefer _______ animals meat a) Cloven footed animals b) Pigs c) Ungulates d) Dead 66) Unfit for jewsih consumption a) Kosher b) Terepah c) Shomer d) Porging 67) Chilling losses in beef carcass per day at 90% RH a) 0.5% b) 0.1% c) 0.2% d) 0.3% 68) Cathepsins are proteolytic enzymes present in a) Meat b) Papaya fruit c) Pineapple fruit d) Fig fruit 69) In casing preparation, only ________ layer is intact while all other layers are removed a) Submucosa b) Serous layer c) Mucous d) Muscular 70)

Expand the following 1. 2. 3. 4. 5. APEDA CERI BOD DFD CFTRI

Give reasons for the following 1) 2) 3) 4) 5) 6) How fasting improves bleeding Watering during fasting helps better stunning by electrical method. Why How scalding helps easy removal of hairs Why chemical stunning is more suitable to pigs than sheep How BOD decreases when we properly utilize by products in slaughter house

A Carcass identification ( ) 1

B Septic condition

Flabby myocardium Pan spitting Injection site Hypochlorite Metacarpal bone BOD Cattle lairage 10% acid fuschin Pest control

( ( ( ( ( ( ( ( (

) ) ) ) ) ) ) ) )

2 3 4 5 6 7 8 9 10

Sanitation Carcass stamp Break joint Employee education 5 days 250 ppm Gelatine strips 3 days Neck

A Walking up Bung Weasand rod Carcass chilling Organs chilling Cleaning programme DFD ETP Bruise Halogen ( ( ( ( ( ( ( ( ( ( ) ) ) ) ) ) ) ) ) ) 1 2 3 4 5 6 7 8 9 10 70C 30C

Oxidation ditch system Na hypochlorite Ethology Esophagus Fouches agent General house keeping Rectum Glycogen loss

A Wool Hoof ( ( ) ) 1 2 Rennet

Suture material

Intestine Calf stomach

( (

) )

3 4

Fertilizer Regenerated collagen casings Glue Gelatine Sweet bread Neat foot oil Chitterlings Lanoline

Corium layer of skin Small intestine of pig Thymus Blood Bones Condemned meat

( ( ( ( ( (

) ) ) ) ) )

5 6 7 8 9 10

A Black beef Isolation block Rats and mice Vertical scalding Floor gradient Traps in slaughter hall Weasand Bunging Heparin Variety meat ( ( ( ( ( ( ( ( ( ( ) ) ) ) ) ) ) ) ) ) 1 2 3 4 5 6 7 8 9 10

B Bacterial free lungs Oesophagus Every 1.5 M Emergency slaughter Lung Sheep testicles Every 400 sft Depletion of glycogen Loosened rectum and tying Polystyrene insulation

A Rat & Mice Vertical scalding ( ( ) ) 1 2

B Immediate bleeding Soap

Black beef Isolation block Lairage space BOD Floor gradient 70% CO2 75 V Cationic detergents

( ( ( ( ( ( ( ( ( ( ( ( (

) ) ) ) ) ) ) ) ) ) ) ) )

3 4 5 6 7 8 9 10 11 12 13 14 15

Weak detergents Condemned 37oC 3 days Every 1.5 M Bleed within 30 seconds Suspected AM animals Polystyrene insulation 2 days Depletion of glycogen Bacteria free lungs Every 1.2 M 20oC

A ( ( ( ( ( ( ( ( ( ( ) ) ) ) ) ) ) ) ) ) 1 2 3 4 5 6 7 8 9 10