Name: ___________________________ Program/ Year/ Section: ____________

Score: ___________

Final Examination

AN SCI 111
Slaughter Animals and processing of their products

Directions: Read the instruction carefully.

Test 1. Multiple Choice. Choose the letter of the correct answer. Write the answer in the space
provide before each number.

1. meat products. Only the meat from animals slaughtered at the plant is processed. Carcasses may also be
sold.
a. Low-processing packinghouse c. High-processing packinghouse
b. Complex slaughterhouse d. simple slaughterhouse
2. A plant that slaughters and does extensive processing of by-products.
a. Low-processing packinghouse c. High-processing packinghouse
b. Complex slaughterhouse d. simple slaughterhouse
3. A plant that slaughters animals and does a very limited amount of by-product processing.
a. Low-processing packinghouse c. High-processing packinghouse
b. Complex slaughterhouse d. simple slaughterhouse
4. What are the possible action in activity of cutting and size reduction of meat?
a. Grinding c. forming
b. Brine injection d. cubing
5. This method is done by adding salt and spices to a whole muscle product can be time consuming and
expensive, so it is only justified for high end product.
a. Grinding c. forming
b. Brine injection d. cubing
6. This term commonly used for the process of slaughtering and preparing meat for retail or wholesale use.
a. Butchering
b. Fabrication
c. Abattoir
d. Slaughtering
7. The process of cutting, boning, and portioning large cuts of meat to menu specifications.
a. Butchering
b. Fabrication
c. butcher
d. slaughtering
8. Carcasses are processed whole, split into sides, or cut into quarters.
a. Stunning
b. Eviscerating
c. Skinning
d. dressed
9. There are four major primal cuts found on all animal carcasses, but depending on the species
there are some differences in naming and fabricating these cuts, except;
a. shoulder
b. rib
 c. leg
d. shank
10. The major muscles of a bird, which of the following is not belong?
a. Breast c. legs
b. Thigh d. loin
11. From the beef loin three major sub primal cuts are produced, which of the following is not
belong to the group.
a. the strip loin c. the sirloin
b. the tenderloin d. the thigh
12. The ham, loin and shoulder an rib are?
a. lean cuts b. primal cuts c. miscellaneous cuts d. portion cut
13. This found throughout the carcass in the form of elastin and collagen holds the muscle fibers
together in bundles and also binds them to the skeletal structure.
a. Fat c. bone
b. Connective tissue d. lean
14. It produces a type of bacon
a. Spare ribs c. jowl
b. Back ribs d. picnic shoulder
15. Chicken or duck breast can be boned, and optionally skinned, to produce a______
a. suprême c. drumstick
b. Nuggets d. thigh

Test 2. True or False. Write True if the statements are correct and False if the statements are
wrong.

1. Animals should be stunned into unconsciousness prior to their slaughter to ensure a quick
relatively painless death.
2. The first principle of animal handling is to avoid getting the animal excited.
3. Bleeding of the animals should be complete as possible to ensure good quality meat
4. The sticking and dressing should be performed in most hygienic way - to avoid good quality of
meat
5. Modern Slaughter are methods of slaughter differ from the humane practice and its associated
techniques in the sense that by interpretation of the basic tenets governing them, the animals must be
in a state of consciousness at the time they are bled.
6. Slaughter in a small, quiet abattoir produces more stress hormones in animals compared to a large,
noisy commercial plant.
7. Salting and canning are most commonly used preservation system for meat and meat products.
8. Canning is often used with salting and curing.
9. Fresh meat held at refrigerated temperature has a limited shelf life because of microbial growth.
10. Salting and Curing is a food preparation technique in which food ingredients are finely divided
into uniform pieces.
11. Mincing is one of the most widely used modern methods of processing and preserving food.
12. Filter a process done to further remove dirt, which were no removed during straining.
13. The amount and ratio of smoke deposition on the product is influenced by smoke density, smoke
house air velocity and its RH, and surface of product being smoked.
14. Fresh meat held at refrigerated temperature has a limited shelf life because of microbial growth.
15. Ionization is the mechanical process of reducing raw materials to small particles called as minced
meat.
16. The term " massaging " is applied to a relatively gentle mechanical treatment while " massaging "
is a more vigorous action.
17. The term “egg products” refers to eggs that are removed from their shells for processing
18. Cutting across the muscle grain is important for poultry processing but less so than for meats.
19. Bleeding of the animals should be complete as possible to ensure good quality meat
 20. term “egg products” refers to eggs that are removed from their shells for processing
21. Foodborne infection, such as salmonella or trichinosis, caused by ingesting food that is
contaminated with insects
22. The danger of botulism has been the deciding factor in the formulation of food processing
techniques, especially canned meat.
23. Eating raw or undercooked contaminated beef or pork is the primary risk factor for acquiring
salmonella
24. Brucellosis is a foodborne and professional zoonotic disease, caused by the bacterial genus
cholera
25. Hepatitis occurs as a result of cows eating diets containing animal protein remains, including
meat and bone meal, which carry the pathogens.
26. Meat borne infections are caused by the entrance of pathogenic bacteria contaminating meat and
meat products into the body, and the reaction of the body tissues to their presence.
27. E. coli is a common member of the normal flora of the small intestine
28. Some of the important salmonella species involved in food poisoning include; S. typhimurium, S.
infantis, S. dublin, S. enteritidis, Listeria monocytogenes, S. montevideo, S. virchow, and S.
Newport.
29. Well-known Fusarium mycotoxins are fumonisins, deoxynivalenol, zearalenone, and E. coli.
30. The name AFs has been subsequent from the combination of “A” for the Aspergillus genus and
“f” for the species flavor.
Test 3. Enumeration. Enumerate the following.
1. Enumerate the four major primal cuts
2. Give the 4 major muscles of a bird
3. Name the following cuts of chicken below (7 points)

Test 4. Explain the following.

1. Differentiate the Low-processing packinghouse and High-processing packinghouse

2. Differentiate butchering and fabrication.
God bless and Enjoy your vacation!