Cat.

a. Differentiate between the following in meat inspection:-

i. Ante and Post Mortem Inspection in meat inspection of food animals.

ii. Evisceration and Dressing of food animals
iii. Tissue and cells of food animals
iv. Emaciation and poorness in food animals
v. Organ and body system food animals
b. List stunning methods of cattle, pigs and poultry with the advantages and
disadvantages of each.

c. Describe the slaughtering process for a camel food animal.

d. Describes requirements for approval of modern slaughterhouse

e. With a well labeled diagram of a chicken egg describe inspection process of the egg.

CAT. 2

a. Describe the signs of an effective stunning and how this can be assessed scientifically.

b. With a well labeled diagram of a fish describe inspection process of the fish.

c. Describe any three zoonotic diseases.

d. State the lymph nodes inspected in :-

i. Head
ii. Organs
iii. Intestines
iv. carcass
e. State examples of food animal’s diseases in the following categories.
i. Bacteria
ii. Virus
iii. Helminths
iv. Fungal infection
v. protozoa