ANIMAL SLAUGHTERING

NAME: A) A male hog castrated after

secondary sexual characteristics
1. What does 'Conformation' refer to developed
in grading animals? B) An uncastrated male hog
A) Age of the animal C) A young female hog that has not
B) General body proportion of the produced young
animal D) A mature female hog
C) Fatness of the animal 8. What is the classification for pork
D) Color of the lean and fats carcasses that are not frozen before
2. What is considered an optimum delivery?
finish in grading animals? A) Fresh pork carcass
A) Very fat B) Chilled pork carcass
B) Very lean C) Frozen pork carcass
C) Medium fat and medium lean D) Processed pork carcass
D) No fat 9. Which class of pork carcass
3. Which part of a hog is considered would have a high fat yield and low
most valuable in terms of muscle lean yield?
development? A) Excellent
A) Belly B) Superior
B) Shoulder C) Good
C) Ham D) Unclassified
D) Neck 10. In which type of pork carcass
4. What does 'Degree of finish' refer should backfat thickness be less than
to? 3.8 cm for it to be considered
A) Age of the animal 'Unclassified'?
B) Fatness or leanness of the animal A) Barrow carcass
C) Proportion of bones B) Gilt carcass
D) Quality of the meat C) Sow carcass
5. Which age range is considered the D) Boar carcass
best for slaughtering cattle? 11. What grade is assigned to a pork
A) 1 to 2 years carcass with backfat thickness of 4.9
B) 2 to 3.5 years - 5.8 cm and lean yield of 45-48%?
C) 3.5 to 5 years A) Excellent
D) 5 to 6 years B) Superior
6. Which of the following is a type of C) Good
slaughter hog? D) Unclassified
A) Steer 12. What should be the temperature
B) Barrow range for a chilled pork carcass?
C) Heifer A) 0-1°C
D) Bull B) 1-3°C
7. What is a 'Gilt'? C) 3-5°C
D) 5-7°C
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13. What term describes a mature 19. What is the typical age range
female hog that has reproduced? for First Class cattle sourced from
A) Gilt Batangas, Masbate, and Pangasinan?
B) Sow A) 1-3 years
C) Barrow B) 3-5 years
D) Boar C) 5-8 years
14. Which hog type is castrated D) 8-10 years
before the development of secondary 20. What type of cattle are sourced
sexual characteristics? from coconut regions in the
A) Barrow Philippines?
B) Boar A) First Class
C) Stag B) Second Class
D) Sow C) Third Class
15. What carcass type is maintained D) Choice
in a hard-frozen condition or stored 21. Which sex of cattle is included in
at -18°C or lower? the Choice grade with an optimum
A) Fresh pork carcass amount and distribution of fat?
B) Chilled pork carcass A) Cow
C) Frozen pork carcass B) Bull
D) Processed pork carcass C) Steer
16. What does 'Lean and fat to bone D) Stag
ratio' refer to? 22. What is the term for a male
A) Degree of fatness cattle castrated after it has begun to
B) Proportion of lean, fat, and bone develop secondary sexual
C) Age of the animal characteristics?
D) Thickness of the backfat A) Steer
17. What is a 'Stag' in terms of B) Heifer
slaughter hogs? C) Bull
A) Uncastrated male hog D) Stag
B) Castrated male hog after 23. What type of beef carcass is
secondary sexual characteristics classified based on sex identification
developed and includes grades like Excellent,
C) Young female hog Superior, Good, and Utility?
D) Mature female hog A) Fresh beef carcass
18. Which class of cattle has the B) Chilled beef carcass
highest dressing percentage C) Frozen beef carcass
according to Philippine grades? D) All of the above
A) Choice 24. Which trait is NOT used for
B) Good subjective grading of barrow, gilt,
C) First Class and sow carcasses?
D) Third Class A) Lean & fat to bone ratio
B) Color of the lean
C) Thickness of the backfat
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D) Feathering
25. What is the classification of pork 31. Which grade of beef carcass is
carcasses where backfat thickness is characterized by being low-set,
less than 3.8 cm? compact, and moderately fleshed
A) Excellent throughout?
B) Superior a. Utility
C) Good b. Good
D) Unclassified c. Superior
26. Which of the following grades is d. Excellent
characterized by medium lean and 32. What type of fat covering does an
fat, and slight quantities of interior Excellent grade beef carcass have?
fat in pork carcasses? a. Very poor
A) Excellent b. Moderately distributed
B) Superior c. Slightly evident
C) Good d. Devoid of traces of marbling
D) Unclassified 33. How long can a fresh beef
27. Which grade of beef carcass is carcass be hung under room
based on a composite evaluation of temperature?
conformation and quality? a. 6 hours
A) Excellent b. 8 hours
B) Superior c. 12 hours
C) Good d. 24 hours
D) Utility 34. What is the temperature range
28. What is the primary concern in for maintaining a chilled beef carcass?
the conformation of beef carcasses? a. -18°C to 0°C
A) Age of the animal b. 1°C to 3°C
B) Ratio of lean-to fat to bone c. 10°C to 12°C
C) Color of the lean d. 20°C to 22°C
D) Feathering 35. At what temperature should a
29. What age range is considered frozen beef carcass be maintained?
optimal for slaughtering hogs? a. -10°C
A) 3-6 months b. -18°C
B) 6-12 months c. 0°C
C) 12-18 months d. 5°C
D) 18-24 months 36. What characteristic identifies a
30. Which of the following factors steer carcass?
is NOT considered in the grading of a. Smooth udder fat
pork carcasses? b. Large pelvic cavity
A) Conformation of the carcass c. Small "pizzle"
B) Percent lean cut yield d. Heavy crested neck
C) Firmness of the lean and fats 37. Which carcass is characterized by
D) Age of the animal having a large pelvic cavity and a
nearly straight aitchbone?
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a. Steer c. Pink, soft, and elastic

b. Heifer d. Pale, smooth, and elastic
c. Cow 44. What is the term for slaughtering
d. Bull double dead animals?
38. What feature distinguishes a bull a. Hot slaughter
carcass? b. Cold slaughter
a. Rough, irregular fat in the region of c. Fresh slaughter
the cod d. Dry slaughter
b. Smooth udder fat 45. What is the ideal temperature for
c. Disproportionately heavy muscling the cooler room where hog carcasses
in the round are stored?
d. Greyish-pink lean a. 0°F
39. What is the required age range b. 28°F
for cattle intended for beef c. 38°F
production? d. 18°F
a. 8 weeks to 6 months 46. What term is used for the body of
b. 6-9 months any slaughtered animal after
c. 18-30 months bleeding and dressing?
d. 3-5 years a. Offal
40. Which term describes a carcass b. Tripe
marked as unfit for human c. Carcass
consumption but suitable as d. Giblets
feedstuff? 47. Which grade of beef carcass is
a. Reactor characterized by slightly long and
b. Condemned thin shanks and neck?
c. Hot meat a. Excellent
d. PSE b. Superior
41. What does "DFD" stand for in the c. Good
context of meat quality? d. Utility
a. Dry, firm, and delicious 48. What should be done to hogs
b. Dark, firm, and dry before slaughter to prevent a rise in
c. Dry, fine, and delicate body temperature?
d. Dark, fine, and dense a. Excite them
42. Which procedure involves the b. Over-feed them
removal of animal parts not intended c. Give them plenty of rest
for human consumption? d. Fast them for 48 hours
a. Shackling 49. What is the process of cutting
b. Sticking carcasses into standard wholesale
c. Dressing and retail cuts called?
d. Scraping a. Dressing
43. What is "PSE" meat in swine? b. Fabrication
a. Pale, soft, and exudative c. Scraping
b. Pale, solid, and excellent d. Shackling
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50. Which animal's lean meat is 56. What type of beef carcass has
greyish-pink, smooth, and velvety? moderately prominent bones and
a. Steer moderately thin fleshing throughout?
b. Heifer a. Excellent
c. Veal b. Superior
d. Calf c. Good
51. What kind of meat comes from d. Utility
food animals and poultry 57. Which feature identifies a heifer
clandestinely slaughtered and sold to carcass?
the public? a. Small "pizzle"
a. Fresh meat b. Large pelvic cavity
b. Hot meat c. Smooth udder fat
c. Cold meat d. Heavy crested neck
d. Condemned meat 58. Which grade of beef carcass has
52. What is the minimum fasting moderately thick and full loin, ribs,
period for cattle before slaughter? and chuck?
a. 12 hours a. Excellent
b. 18 hours b. Superior
c. 24 hours c. Good
d. 48 hours d. Utility
53. Which of the following is a by- 59. Which animal should not be
product, organ, gland, or tissue other slaughtered for meat because its
than the carcass? meat gives a flavor that is very
a. Offal undesirable?
b. Fleece a. Steer
c. Giblets b. Heifer
d. Tripe c. Uncastrated male goat
54. What should be avoided to d. Castrated goat
prevent the meat from turning dark 60. How should poultry be prepared
in color and souring in a few hours? before slaughtering?
a. Feeding the animals a. Fast the birds for 18-24 hours and
b. Exciting the animals withhold water
c. Washing the animals b. Fast the birds for 18-24 hours and
d. Keeping the animals in the sun do not withhold water
55. Which beef carcass grade has c. Do not fast the birds
very prominent bones and thin d. Feed the birds immediately before
fleshing throughout? slaughter
a. Excellent 61. What is the main purpose of
b. Superior fasting animals before slaughter?
c. Good a. Increase body weight
d. Utility b. Facilitate bleeding and lessen
meat spoilage
c. Improve skin texture
 ANIMAL SLAUGHTERING

d. Increase fat content a. Excellent

62. What is the correct term for a b. Superior
registered/approved premise c. Good
authorized for slaughtering animals d. Utility
for human consumption? 68. What term describes the round,
a. Abattoir moderate muscling of an Excellent
b. Fabrication plant grade beef carcass?
c. Dressing station a. Shallow
d. Cold storage b. Moderately thick and full
63. Which beef carcass grade is c. Thin
characterized by a full and plump d. Compact
round? 69. What feature distinguishes a
a. Excellent steer carcass from others?
b. Superior a. Heavy crested neck
c. Good b. Smooth udder fat
d. Utility c. Small "pizzle"
64. What does "tripe" refer to in the d. Large pelvic cavity
context of beef carcass? 70. What is the minimum fasting
a. The area around the loin period for poultry before slaughter?
b. The rumen, reticulum, and a. 6 hours
omasum of compound stomach animals b. 12 hours
c. The fat covering the pelvic cavity c. 18 hours
d. The muscle tissue in the shoulder d. 24 hours
65. What type of beef carcass is 71. What temperature should a
rangy, less compact, and has very chilled beef carcass be maintained at?
prominent bones and thin fleshing a. -18°C
throughout? b. 0°C to 3°C
a. Excellent c. 1°C to 3°C
b. Superior d. 10°C to 12°C
c. Good 72. What is the proper procedure for
d. Utility ensuring the meat does not turn dark
66. How should goats be prepared and sour quickly?
before slaughter? a. Excite the animals before
a. Fast the goats for 18-24 hours and slaughter
withhold water b. Fast the animals for 24 hours
b. Fast the goats for 18-24 hours before slaughter
and do not withhold water c. Feed the animals before slaughter
c. Do not fast the goats d. Overheat the animals before
d. Feed the goats immediately before slaughter
slaughter 73. What is the primary concern
67. Which meat grade is with "hot meat"?
characterized by having thin fleshing a. It is more flavorful
throughout? b. It is safer for consumption
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c. It may be contaminated and d. Scraping

unsafe 80. What is "DFD" an acronym for in
d. It is fresher the context of meat quality?
74. Which meat is characterized as a. Dark, firm, and dry
pale, soft, and exudative? b. Dry, firm, and delicious
a. Beef c. Dark, fine, and dense
b. Pork d. Dry, fine, and delicate
c. Lamb 81. Live animals and carcass
d. Veal evaluation is of great importance to
75. What should be the treatment of various sectors of society EXCEPT;
cattle before slaughter to ensure a. Livestock producers b. Meat packers
meat quality? c. Consuming market d. middle man
a. Feed them heavily 82. Refers to the classification of
b. Keep them excited animals from heterogenous to
c. Give them rest and water homogenous group, in order to
d. Overwork them facilitate pricing or marketing of
76. What is the term for the internal animals.
organs and entrails of a butchered a. Evaluation b. Slaughtering c.
animal? Grading d. Classification
a. Carcass 83. A greyish-red beef carcass usually
b. Tripe 3 to 8 months old and somewhat
c. Offal firmer than that of the veal.
d. Giblets a. Cow carcass b. Calf carcass c. Bull
77. What is the distinguishing carcass d. Steer carcass
feature of a cow carcass compared to 84. Which is not a characteristic of
other types? an EXCELLENT grade beef carcass?
a. Small pelvic cavity a. Low-set and compact c. Loin, ribs
b. Large pelvic cavity and chuck are thick
c. Small "pizzle" b. Round is full and plump d. Devoid of
d. Heavy muscling in the round traces of marbling
78. What should be the temperature 85. Beef carcass identified smooth
of the cooler room for storing hog udder fat, by the slightly larger
carcasses? pelvic cavity, and straighter
a. 0°F aitchbone than those of the steers is
b. 28°F characteristic of a _________ carcass.
c. 38°F a. Heifer b. Bull c. Stag d. Veal
d. 18°F 86. “Pizzle” is an old English word,
79. What term describes the process derived from Low German pesel or
of removing non-edible parts from a Flemish Dutch pezel which
carcass? means ______.
a. Shackling a. Vulva b. Testis c. Penis d. Vigina
b. Sticking
c. Dressing
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87. The following are requirements 92. How long is the incubation
for beef carcasses. period for chickens?
a. Fresh beef carcass shall not be hung a. 17 days
under room temperature for more than b. 21 days
12 hours. c. 28 days
b. Chilled beef carcass shall be d. 30 days
maintained at a temperature of between 93. What is the expected number of
1-30 C (34-380 F) for young per year for turkeys?
at least 24 hours or more than 14 days a. 10-20
prior to delivery or processing. b. 20-50
c. Frozen beef carcass shall be c. 50-100
maintained in a hard frozen conditions d. 100-300
at -180 C (0o F) or lower. 94. Which species has an incubation
d. A & b only period of 36 days?
e. B & c only a. Geese
f. All the choices are correct b. Mallard Duck
88. The general requirements Pork c. Muscovy Duck
carcass shall have a bright d. Swine
appearance and shall be neatly 95. How long is the pregnancy period
butchered and trimmed, with head, for swine?
edible organs and offal removed. a. 32 days
a. True b. False c. Maybe True d. Maybe b. 114 days
false c. 147 days
89. The “Pizzle muscle” of a bullock d. 280 days
and bull is relatively large, dark red 96. What is the estrus cycle length
in color; coarse than those for sheep?
of the steer. a. 17 days
a. True b. False c. Maybe True d. Maybe b. 20-21 days
False c. 21 days
90. As used by meat vendors in d. 54 days
metro manila, the first class 97. What is the pregnancy period for
Philippine grades of cattle is coming rabbits?
from; a. 28 days
a. Batangas, Masbate and Pangasinan c. b. 32 days
Mindoro, Masbate, Pangasinan c. 114 days
b. Coconut Regions of the Philippines d. d. 147 days
None of these 98. How long is the estrus cycle for
91. What is the estrus cycle length cattle?
for quail? a. 17 days
a. 16-19 days b. 20-21 days
b. 17 days c. 21 days
c. 21 days d. 22-24 days
d. 28 days