Quiz Bowl-- Slaughter and Grading

What is the order of commercial hog slaughter from highest to lowest?

Iowa, Illinois, Minnesota.

How long are hogs typically held off feed prior to slaughter?

16-24 hours.

What is the formula to calculate dressing percentage in hogs?

Dressing percentage = Carcass weight / live weight x 100.

What is the typical market weight for hogs?

210 lbs.

What are common methods for immobilizing hogs?

Electric stunning and CO2.

What is the primary purpose of exsanguination in slaughtering?

To avoid blood splash and ensure effective bleeding.

What knife is used during the exsanguination process?

A 6-inch sticking knife.

What temperature is used for scalding hogs?

143 ± 2°F for 4-5 seconds.

What happens if hogs are over-scalded?

It can cook the skin instead of loosening hair.

What is the order of commercial cattle slaughter states from highest to lowest?

Nebraska, Kansas, Texas.

How long are cattle typically kept off feed before slaughter?

24 hours.

What is 'shrink' in cattle slaughter?

The 3% - 4% yield lost during the period off feed.

Which method is used for immobilizing cattle?

A penetrating or non-penetrating compression stunner.

What is 'weasand' in cattle processing?

Rodding and tying off the esophagus to avoid contamination.

What is the key difference in dressing percentage calculation for sheep and lambs?

It is based on hot carcass weight rather than chilled weight.

Where does the majority of sheep and lamb slaughter occur in the US?

Colorado, Kansas, Minnesota.

What is the purpose of pelting in sheep slaughter?

Removal of the pelt.

What happens to poultry before slaughter?

They are kept off feed overnight.

What are the steps involved in poultry slaughter?

Immobilization, bleed, scalding, plucking, chilling, evisceration.

What method is primarily used to immobilize poultry?

Stunning and cutting veins inside the mouth.

What year was federal meat grading established?

What is 'bunging' in hog slaughter?

Loosening the anus and reproductive tract.

What should happen after splitting the carcass?

Remove leaf fat and kidneys.

When should the carcass be washed during the slaughter process?

After splitting to ensure safe preservation.

What is the role of the inspector in the slaughter process?

To inspect the carcass and stamp it if it passes.

What is done with the carcass after inspection?

Placed in a 32° to 34° cooler.

What is the purpose of scalding in hog slaughter?

To loosen hair for easier removal.

What process is done immediately after exsanguination to maintain quality?

Scalding.

What must be removed from barrows before evisceration?

The penis.

What is the process of removing the internal organs called?

Evisceration.

What happens to the hide during cattle slaughter?

It is removed while avoiding contamination.

Why is it important to minimize the time between immobilization and exsanguination?

To ensure thorough bleeding.

What is typically removed along with the head during evisceration?

Offal such as ears and tongue.

What is the scalding tank followed by in hog slaughter?

Dehairing.

What are toe nails considered in the hog processing sequence?

An area to be removed during processing.

What is done with the pluck after it is removed?

It will be inspected.

What is the role of the scalding temperature?

To ensure hair removal without cooking the skin.

What is 'legging' in sheep slaughter?

Removal of the legs.

What is a common aspect of meat grading?

To classify meat based on quality and yield.