ANSOO3

Question 1

the science of heredity and the variation of
inherited characteristics.

Answer 1

Genetics

Question 2

the use of biometry and genetics to improve farm animal production.

Answer 2

Animal breeding

Question 3

the study of nutrients and how the body uses them.

Answer 3

Animal Nutrition-

Question 4

the study of the physical and chemical processes of an animal or any of the animal’s body systems or cells.

Answer 4

Animal Physiology

Question 5

is the study of how diseases, parasites, and environmental factors affect productivity and animal welfare

Answer 5

Animal Health

Question 6

the science of handling, distributing, and marketing meat and meat products.

Answer 6

Meat science

Question 7

the science of providing milk and milk products as food.

Answer 7

Dairy product science

Question 8

a collective set of tools and applications of living organisms, or parts of organisms, to make or modify products, improve plants or animals, or develop microorganisms for specific uses.

Answer 8

Biotechnology

Question 9

it is the study of the entire meat
industry from animal production to
the preparation and marketing of
the final product.

Answer 9

Meat Science

Question 10

Meat originates from the old English word ____,
which referred to food in general.

Answer 10

mete

Question 11

Constraints

Answer 11

• Prolong droughts in some parts of the world
• The spread of the African Swine Fever (ASF) and
  associated import restrictions
• The spread of the highly pathogenic avian influenza (HPAI)
• Global antimicrobial standards
• Animal welfare compliance
• Strict environmental regulations
• Higher tariffs on imported soybean and increased maize prices

Question 12

Prospects

Answer 12

• Abundant global export supplies and market demand
• Continuing increase of urbanized population with higher incomes and changing food habits
• Improvements to grandparent stocks
• Increase support from the government for expansion

Question 13

Connective tissue that surrounds the muscle as a whole

Answer 13

epimysium

Question 14

Connective tissue which surrounds bundles of muscle fibers

Answer 14

perimysium

Question 15

connective tissue which surrounds each muscle fiber

Answer 15

endomysium

Question 16

is the process from which the embryo is formed and develops into a fetus.

Answer 16

Embryogenesis

Question 17

is the development of muscle tissue during the embryonic stage.

Answer 17

Myogenesis

Question 18

Stages of early development

Answer 18

A. Fertilization
B. Cleavage
C. Gastrulation
D. Organogenesis

Question 19

is the process of a single sperm cell combined with a single egg cell to form a zygote.

Answer 19

Fertilization

Question 20

is rapid, multiple rounds of mitotic cell division where the overall size of the embryo does not increase. After the completion of cleavage, the developing embryos (blastula) is
formed.

Answer 20

Cleavage

Question 21

the rearrangement of cells in the blastula creates the embryonic tissue layers that will lead to tissues and organs formation

Answer 21

Gastrulation

Question 22

the process of tissue and organ formation via cell division and differentiation.

Answer 22

Organogenesis

Question 23

Causes of glycogen depletion which resulted to DFD meat

Answer 23

1. Long transport-hauling of animals,
2. without feeding, and
3. exhaust muscle glycogen.

Question 24

Fright =

Answer 24

Fight of Flight

Question 25

Factors influencing the Physical and Biochemical changes

Answer 25

– Handling – Environment – Transportation – Nutrition/ Growth Promotants – Genetics – Immobilization (Stunning) – Chilling

Question 26

Immobilization for Pigs

Answer 26

CO2, Electricity

Question 27

Immobilization for Cattle and Sheep

Answer 27

- Captive bolt -Captive bolt, electricity

Question 28

refers to the concern for animal suffering and for animal satisfaction. It is closely associated with animal health.

Answer 28

Animal Welfare

Question 29

the Four I’s

Answer 29

Ignorance Inexperience Incompetence Inconsideration

Question 30

not knowing what to do

Answer 30

Ignorance

Question 31

knowing what to do but not knowing how to do it

Answer 31

Inexperience

Question 32

inability to do

Answer 32

Incompetence

Question 33

not caring

Answer 33

Inconsideration

Question 34

Reasons for being concerned about animal welfare:

Answer 34

* respect for animals and a sense of fair play; * poor welfare can lead to poor product quality; * risk of loss of market share for products which acquire a poor welfare image.

Question 35

Causes of Poor Animal Welfare:

Answer 35

* People using improper handling procedure * Distraction that cause balking * Genetic predisposition to excitability

Question 36

Five ‘Freedoms’ that all animals should have

Answer 36

Freedom from Hunger and Thirst Freedom from discomfort Freedom from pain, injuries or diseases Freedom to express normal behavior Freedom from fear and distress

Question 37

The ethical methods used that does not inflict any pain to the animals

Answer 37

humane handling of animals

Question 38

the Animal Welfare Act of 1998

Answer 38

Republic act 8485

Question 39

Benefits of humane handling:

Answer 39

*produce higher quality meat *enhances the safety of workers *calm animals are less likely to damage equipment *reduce stress to animals *decrease significant financial loss of meat packers

Question 40

the Animal Welfare Act of 2013

Answer 40

Republic Act 10631

Question 41

It is the process of inducing painless death to animals.

Answer 41

Euthanasia

Question 42

Some Animal Euthanasia procedure

Answer 42

*Use of Carbon Dioxide *Other Inhalation anesthetics *Barbiturates *Cervical or Cranial concussion *Cervical dislocation *Chloral Hydrate and Magnesium Sulfate

Question 43

7 Examples of Inhumane Acts:

Answer 43

1. Unnecessary, irritating noise 2. Kicking and tail twisting 3. Lifting 4. Eye, genital, and anal poking 5. Hot water splashing 6. Knife, razor, and blade incision to mark skin 7. Drenching or forced oral administration of water

Question 44

Basic Principles of Selecting Animals for Slaughter

Answer 44

* Health * Class * Size * Age * Purpose of slaughter * Temperament and Disposition * Condition * Sex * Finish * Dressing Yield (%)

Question 45

Factors to consider in slaughtering animals:

Answer 45

- Cleanliness of the product - Hygiene of production - efficiency of meat inspection - Adequacy of meat preservation

Question 46

Slaughtering Operation process

Answer 46

1. Ante-mortem inspection 2. Stunning 3. Sticking/Slitting 4. Cleaning of the carcass 5. Evisceration 6. Splitting 7. Washing 8. Post mortem inspection 9. Shrouding 10.Chilling

Question 47

Red meat

Answer 47

mammals

Question 48

meat from poultry animals is called

Answer 48

white meat

Question 49

Fresh and sea water

Answer 49

seafoods or aquatic foods

Question 50

Game meat

Answer 50

non- domesticated animal

Question 51

non-conventional

Answer 51

locusts, edible beetles, earthworm, etc.

Question 52

Classification of Tough or Tender

Answer 52

* Amount of connective tissue or age of animals * Part of animals * Fat distribution * Slaughtering method * Treatment after Slaughtering

Question 53

lean color of poultry

Answer 53

white

Question 54

lean and fat color of beef

Answer 54

lean: bright cherry red to dark red fat: cream white to yellow

Question 55

lean and fat color of veal

Answer 55

lean: pinkish fat: cream

Question 56

lean and fat color of carabeef

Answer 56

lean: Dark red fat: finty white

Question 57

lean and fat color of pork

Answer 57

lean: grayish pink to grayish red fat: white

Question 58

lean and fat color of chevon

Answer 58

lean: light red to bright red fat: chalk white

Question 59

lean and fat color of mutton

Answer 59

lean: light pink to red fat: white

Question 60

lean and fat color of horse meat

Answer 60

lean: Bright red fat: white

Question 61

Reasons why people consume meat

Answer 61

 It provide satiety unequaled by other food items  Can be prepared in several ways  Meat provides nutrients almost in proportion an amount needed by the human bod

Question 62

Advantages of Meat Diet

Answer 62

Adequate supply of nutrients Support growth Support during critical times of physiological conditions Normalize Fertility

Question 63

Causes of Meat Deterioration

Answer 63

-Biological -Moisture -Temperature

Question 64

Common Method of Meat Preservation

Answer 64

Drying Smoking Salting Cold Storage Cunning Curing

Question 65

a facilities and procedure of minimum adequacy that the livestock and fowl slaughtered therein are suitable for distribution and sale only within the city or municipality where the slaughterhouse is located.

Answer 65

Class A

Question 66

has semi-automated/semi-mechanized facilities and operational procedures that are adequate to slaughter food animals or cutting and packing of carcasses or primal parts for inter-provincial distribution and sale in any meat market nationwide.

Answer 66

Class AA

Question 67

Chilling temperature

Answer 67

0*C to 4*C

Question 68

Refrigeration Temperature

Answer 68

5*C to 18*C

Question 69

Freezing Temperature

Answer 69

0*C to -40*C