Receiving & Handling
What is the main reason animals must be handled calmly before harvest?
To reduce stress and improve meat quality.
What is the purpose of stunning?
o render animals unconscious before harvest.
What is the purpose of hide, hair, or feather removal?
To ensure a clean carcass surface.
What does evisceration mean?
Removal of internal organs (viscera)
Why are beef and hog carcasses split
To make handling and chilling easier.
What federal act requires humane handling of livestock?
The Humane Slaughter Act (1958).
What are two common stunning methods?
Captive bolt (beef), electrical stunning (swine/poultry), or CO₂ (swine).
How are cattle hides removed?
Mechanically pulled off.
Why is evisceration a high-risk step?
Risk of contamination from intestines.
What species is typically not split?
Poultry.
ame one meat quality problem caused by stress before harvest.
Dark cutters in beef or PSE pork
What happens if stunning is not done properly?
Animal welfare issues and blood splash in meat.
How are swine prepared for hair removal?
Scalded and dehaired.
What government agency inspects carcasses?
USDA FSIS (Food Safety & Inspection Service).
What temperature range are carcasses chilled to?
34–38°F.
What type of chute design is often used to move cattle calmly?
Curved chute design
What is exsanguination?
he removal of blood after stunning.
What type of machines remove feathers from poultry?
Mechanical pickers.
What is the difference between ante-mortem and post-mortem inspection?
Ante-mortem = before harvest; Post-mortem = after harvest.
Why is chilling considered a critical food safety step?
It prevents microbial growth and preserves shelf life.
Why is animal welfare important to both producers and consumers?
It ensures humane treatment, improves product quality, and builds consumer trust.
Approximately what percentage of an animal’s blood volume is removed during exsanguination?
30–50%.
Why is this step especially important for food safety?
It removes dirt, hair, or feathers that could contaminate the carcass surface.
What does HACCP stand for, and why is it important in harvest?
Hazard Analysis and Critical Control Points; ensures food safety by monitoring key steps like evisceration and chilling.
In addition to safety, how does chilling affect meat quality?
It improves tenderness, color stability, and shelf life of the product.