Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.

Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

QUESTION BANK

Abattoir Practices and Animal by-products Technology

I. Fill up the blanks / True or False statements:-

1. Act of killing by Mohammedan method is known as Al-dhabh.

2. Act of slaughter by Mohammedan method is called as Halal.
3. The person who slaughter by Muslim religious method is known as
Mulla.
4. Meat unfit by Mohammedan rules is known as Haram.
5. Shochet is a cutter and shomer is a sealer (under Jewish law).
6. Humane slaughter is defined as slaughtering of animals without
revealing the pain by the animals.
7. Stunning is done in order to make the animal un-conscious.
8. Meat unfit by Jewish law is called as Terefa.
9. Shomer is the Assistant / Sealer (under Jewish law).
10. The Knife used by a shochet is called as chalef.
11. Removal of blood vessels of Carcasses in Jewish slaughter is k/as
porging.
12. Mehila is curing of carcasses (under Jewish method).
13. On-line dressing / Line dressing was first introduced by Canada
packers, Toronto, Canada.
14. The ASPCA restrainer pen was first invented by Peter Hoad of
canada packers.
15. Local Islamic Authorities are c/as Muftis.
16. The tenet of Islamic law is c/as Shariah.
17. In order to get kosher meat, the requirements must be fulfilled which
is based on Talmud and Torah.
18. Pork pigs yield 2.2 kg of blood while bleeding.
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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

19. Bacon pigs yield 3 kg of blood while bleeding.

20. Boars and sows yield 3.6 kg of blood while bleeding.
21. Bleeding time for pig is 6mins.
22. The average yield of blood obtained in cattle slaughter is 13.6 kg.
23. The bleeding time for cattle is 6mins.
24. Bleeding time for sheep is 5mins.
25. Average blood yield by a sheep during slaughter is 1-2.5 kg.
26. Aspiration of blood into thoracic cavity by inserting knife too far
towards the chest or oversticking causes Back bleeding.
27. Length of a pithing rod/cane must be 0.6meters.
28. Slaughter spleen is caused due to damage to greater splanchnic
nerve.
29. Neck Stabbing by Jewish method is also c/as Evernazione method.
30. Short, double- edged knife used in cattle slaughter is c/as Puntilla.
31. High-voltage electrical stunning often causes Fracture of bones.
32. Fracture of bones due to High voltage electrical stunning is most
common in pigs than in sheep.
33. Head – to-back / leg electrical stunning occasionally causes Peltburn
in sheep.
34. The maximum required electric current for sheep in Head-only
stunning is 1.3 A.
35. The max. required electric current for lambs in Head–only stunning is
0.6A.
36. The max. required electric current for Pigs in Head -only stunning is
1 A.
37. The max. required electric current for cattle in head –only stunning is
1.5A.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

38. The minimum requirement of electric current in Head-only stunning

method is 400mA for pigs and 250mA for sheep and lambs
respectively.
39. The Low-voltage electrical stunning needs less than 150volts.
40. The high-voltage electrical stunning needs 600-1000 volts.
41. Electrical stunning is most widely used for pigs.
42. A high voltage head-to-brisket stunning system operates in New
Zealand for religious slaughter.
43. The efficacy of electrical anaesthesia is watt-seconds = voltage X
amperage X time.
44. The total quantity of electrical energy used in electrical anaesthesia is
expressed in watt-seconds.
45. The oval tunnel used for killing rates of up to 600 pigs per hour is
called as combi.
46. Instead of CO2, alternate stunning gas that can be used for pigs is
Nitrous oxide.
47. In water jet stunning, the diameter of water jet is 0.5mm.
48. The pressure applied for the water jet in water jet stunning is 3500-
4000bars.
49. In water jet stunning, the water jet pierces the skull in 0.2-0.4 seconds.
50. The important force in producing unconsciousness with the captive
bolt pistol is the actual velocity of the bolt.
51. The recommended stunning bolt velocity is 55m/s for steer, heifers
and cows.
52. The recommended stunning bolt velocity is 65-70m/s for young bulls.
53. Pneumatic stunners are activated under an air pressure of up to 80-120
psi.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

54. Gagging respiratory movements are generally a sign of imminent

brain death.
55. Slaughter of dead animals is called as cold slaughter.
56. Factory blindness is otherwise called as Scotoma.
57. Animals with less fat cover over the body and ready for slaughter are
called as lean stock.
58. Animals with high fat cover and good finishing and ready for
slaughter are called as Meat stock/Fat stock.
59. An uncastrated bovine is c/as bull.
60. A female up to its first calf is k/as heifer.
61. Steer/bullock is a castrated male bovine.
62. A male bovine castrated late in life is c/as stag.
63. A sheep from birth to weaning time is c/as Lamb.
64. The uncastrated male sheep is called as Tup /Ram.
65. The castrated male sheep is c/as Hogg/Wether.
66. A female sheep which has not yet borne a lamb is c/as Gimmer.
67. A female sheep which has borne lambs is c/as Ewe.
68. Cast Ewe is the one which has been removed from the breeding flock
of sheep.
69. A male pig after puberty is called as boar.
70. Gilt is the female pig intended for breeding after puberty and before
farrowing.
71. Sow is a female pig after the first farrowing.
72. Weaner is a pig from weaning to the age of 10 weeks.
73. Rearing pig is a pig from ten weeks of age to slaughter or service.
74. Young poultry which are 23-28 days old with an average live weight
of 0.5kg are c/as Poussins.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

75. Poultry weighing 2kgs at the end of their laying life are c/as Boiling
fowl.
76. Eating dog flesh is c/as Kinophagia.
77. Deer meat is c/as Venison.
78. Buffalo meat is also c/as Carabeef.
79. Sheep meat is called as Mutton.
80. Goat meat is called as Chevon.
81. Bull meat is called as Beef.
82. Area size for a medium meat plant (50,000+ units /year) is 2-4 acres.
83. Area size for a large meat plant handling over 1,00,000 units annually
is 4-6 acres.
84. One adult bovine is equivalent to two pigs, three calves and five
sheep.
85. The creatures which may cause contamination in the slaughterhouse
/abattoir are called as vermin /pests.
86. The recommended water requirement for a pig in a slaughter
house/abattoir is 454 litres perday.
87. The recommended water requirement for a cattle in a slaughter
house/abattoir is 272 litres perday.
88. The recommended requirement of water for a sheep in a slaughter
house/abattoir is 45 litres perday.
89. Northern lights are the most preferred natural lighting of an abattoir.
90. Recommended light intensity at all inspection points of an abattoir is
540 lux / 50 foot candles.
91. Recommended light intensity at work rooms in an abattoir is 220 lux/
20 foot candles.
92. Recommended light intensity at other areas excluding inspection and
work rooms is 110 lux / 10 foot candles.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

93. The length of the race in a large meat plant can be 36m long.
94. Pen size for housing of cattle (loose) is 2.3-2.8 m2.
95. Pen size for housing pigs (bacon and small porkers) is 0.6m2.
96. Pen size for housing heavy pigs, calves and sheep is 0.7m2.
97. Recommended lairage floor gradient should be at least 1:50.
98. Recommended width of a bleeding trough should be at least 1.5m.
99. The production rate achieved in modern meat plants using line
dressing are 5000 cattle, 10,000 sheep and 3500 pigs every 10hours.
100. The slaughter rate in gravity rail system is 10-40 cattle /hour.
101. The slaughter rate in intermittent powered system is 10- 75 cattle /
hour.
102. The slaughter rate in continuous powered system is 40-120 cattle
/hour.
103. The slaughter rate in canpak system is 50-150 cattle /hour.
104. Freezing begins at temperature below -2ºC.
105. Beef quarters must be frozen to below -7ºC.
106. Pork quarters must be frozen to below -15ºC.
107. Beef is stored at below -17ºC.
108. Pork is stored at below -20ºC.
109. Offals for edible purposes must be held at a temperature not
exceeding 3ºC.
110. During meat cutting process, the building temperature must not
exceed 12ºC and the room temperature must not exceed 7ºC.
111. Animal by-products are divided mainly into edible and inedible
categories.
112. The yield of edible by-products from meat animals ranges from
20%-30% of the live weight for beef, pork and lamb.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

113. The yield of edible by-products ranges from 5%-6% of the live
weight of chickens.
114. Generally edible by-products will have higher glycogen content and
lesser fat covering.
115. Omental fat is otherwise c/as caul fat.
116. Kidney fat is otherwise c/as suet.
117. Kidney fat is rendered to produce oleo oil and oleo stearin.
118. Dripping is made from caul, kidney and body fat.
119. The grade of fat used in animal feeds is generally 2 to 6.
120. The grade of fat used in soaps is mainly 2 to 4.
121. The grade of fat used in chemical industry is predominantly 6.
122. Peritoneal fat is otherwise c/as Leaf fat.
123. A pig of 90kg live weight yields about 6.3 kg of lard.
124. Pig fat is c/as lard.
125. Cattle fat is c/as Tallow.
126. Pig skin is c/as Rind.
127. Mutton fat contains more stearin than ox or pig fat.
128. Mutton fat is used as a preservative layer on the top of the glass jars
of meat paste.
129. Three main methods of processing edible fat are 1.Wet rendering,
2.Dry rendering and 3.Continuous low- temperature rendering.
130. Enzyme lipase is inactivated at the temperature level above 60ºC.
131. Enzyme lipase is active at temperature between 40-60ºC.
132. The breakdown of fat in to fatty acids and glycerides is by the action
of lipase enzyme.
133. Rennet is manufactured from the abomasum of the calf.
134. Collagen sheets made from animal small intestines are used for burn
dressing.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

135. The first operation in handling intestines during casing preparation is

running.
136. In case of casing preparation, running means separation of
intestines from the mesentery.
137. Stripper is used to squeeze out the residues with in the intestines
during casing preparation.
138. The weight of collectable blood is approximately 4.5% of the live
weight of an animal.
139. The collectable blood generally represents 10%of the protein
available in an animal.
140. Protein percentage of dried blood is approx. 80%.
141. Dried blood is rich in amino acid lysine.
142. Generally used anti-coagulant for blood during its collection is 0.2%
sodium citrate.
143. Black sausages or black puddings are the edible by-products
obtained from blood.
144. Water will cause haemolysis of RBCs if it comes in contact with
blood during collection.
145. The entering of blood into plant effluent system can increase BODs
by 10 times and the suspended solids by 3 times.
146. Three main ways of drying of blood meal are 1.Direct batch drying,
2.Batch coagulation followed by batch drying and 3.Continuous
coagulation before drying.
147. The end-products of edible bone processing are fat, bone meal and
gelatin.
148. Bone meal is high in calcium and phosphorus content.
149. The bone roasted in air yields calcined bone.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

150. Calcined bone is used in the manufacture of high-class pottery and

china, in the refining of silver and in copper smelting.
151. Special bone powders are employed for the removal of Fluorine
from drinking water.
152. Bone charcoal is utilized in bleaching, sugar refining and case-
hardening of steel.
153. Gelatin is used in making brawn, pies and smokeless gun powder.
154. Nowadays pig skin supplies a large quantity of gelatin.
155. The quality of leather to a larger degree depends on the techniques
used for flaying/hide removal.
156. Goat skins are more valuable than sheep skins .(true)
157. Goat skins produce large &better-lasting leather than sheep skin
(true)
158. Sheep skins require a longer time to cool after slaughter than other
hides (true)
159. Curing of hides takes 20-30 days for cattle.
160. Skin of horse is c/as hide.
161. The largest producer of pig skins is china.
162. Reconstituted collagen sausage casings are made from cattle hide.
163. Tanning of hides by a chemical process is known as chrome
tanning.
164. The tannery process, from raw hide to finished leather, takes about
3months.
165. The sole leather and belts are mainly obtained from the tanned hides
of bullocks and heifers.
166. Sole leather is obtained from the butt area of the hide.
167. Typical cost for labour and supervision in a meat plant is 65%.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

168. Typical cost for water supply, it’s treatment and purchase in a meat
plant is 2%.
169. Typical cost for cleaning of equipments in a meat plant is 8%.
170. Typical cost for chemicals in a meat plant is 7%.
171. Factory blindness is otherwise called as Scotoma.
172. Exposure to very high temperatures such as in ovens will cause fats
to carbonize (true)
173. Normally mild steel is preferred as material of construct in many
meat plants (false)
174. Zinc or aluminium coating on steel is preferred where the nature of
production or cleaning process poses a corrosion risk (false)
175. Terrazzo and concrete are liable to cracks and damage by acids
(true)
176. Galvanic corrosion causes the lower metal to corrode rapidly.
177. 1. Thermal energy 2.Mechanical energy 3.Chemical energy and
4.Time are the energies of cleaning.
178. Wetting is a physical reaction of cleaning in a meat plant (true)
179. Emulsification is a physical reaction of cleaning in a meat plant
(true)
180. Dispersion and solubilization are the physical reactions of cleaning
in a meat plant (true)
181. Hydrolysis and saponification are the chemical reactions of cleaning
in a meat-plant (true)
182. Chelation and Enzymolysis are the chemical reactions of cleaning in
a meat plant (true).
183. Chelating agents are otherwise called as Chelants (or)
Sequestrants.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

184. Examples of chelating agents are 1.EDTA (Ethylene diamine tetra-

acetic acid), 2.NTA (Nitrilo triacetic acid), 3.Gluconate,
4.Glucoheptonate, 5.Citrate and 6.Polymeric agents.
185. Polymeric chelating agents are otherwise c/as substoichiometric
chelants.
186. Protease, lipase and amylase enzymes may find use in specialist
detergents.
187. Inhibitors in detergents may of organic or inorganic in their
nature(true)
188. Stabilisers are found in detergents (true)
189. Viscosity modifiers are found in detergents (true)
190. Sanitizer is the combination of detergent and disinfectant.
191. Disinfectant means a product designed to kill microbes.
192. Complete Elimination of all microorganisms can be achieved by
disinfection (false)
193. Complete elimination of all micro organisms can be achieved by
sterilization (true)
194. Chlorine, iodophors and peraceticacid are the examples of
oxidizing disinfectants.
195. Non-oxidizing disinfectants are based on Quarternary ammonium
compounds/quats, amphoterics, alcohols, biguanides and
aldehydes.
196. Quats is a class of cationic surfactant (true)
197. Amphoterics have twin positive and negative charges (true)
198. The non-oxidising disinfectants are usually heat-labile (false)
199. The non-oxidising disinfectants are usually heat-stable (true)
200. The oxidising disinfectants are usually heat-labile (true)

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

201. Phenolic disinfectants are very effective in a meat plant sanitation

(false)
202. Chloro cresols and chloro phenols can be used to avoid taint of meat
at levels as low as parts per billion (false)
203. Three types of foam application equipments are1.mobile foamers
2.centralized foam systems and 3.satellite foam systems.
204. Gel cleaning is very economical for routine general cleaning of large
factory areas (false)
205. Spray cleaning does not produce more aerosol (false)
206. Spray cleaning is inferior to that of foaming (true)
207. Airborne organisms in a meat plant/abattoir are disinfected by the
method of fogging.
208. High pressure rinse systems function at 60-120bar pressure.
209. Medium pressure rinse systems function at 25-50 bar pressure.
210. The most favoured option among the rinse systems is medium
pressure rinse system (true)
211. The best water temperature for cleaning in a meat plant is 60-65ºC.
212. The best water temperature for cleaning in a fish plant is ~35ºC.
213. EU regulation for water temperature in knife sterilization is 82ºC.
214. The best ramp angle for loading and unloading of pigs is 20º.
215. The designs on the ramps used for loading unloading of animals are
called as cleats.
216. The best stocking density for pigs during transit is 0.45m2 /100 kg.
217. Pigs prefer to lie down during transit (true)
218. Using high standards during transport, calves, lambs, kids, foals and
piglets may travel for 9 hours before a minimum rest period of 1hour.
219. Using high standards during transport, adult cattle, sheep and goats
may travel for 14 hours before a minimum rest period of 1 hour.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

220. Pigs may travel for a maximum of 24 hours, provided that they have
continuous access to water during the journey.
221. Horses may travel up to 24 hours, provided that they are given
liquid and if necessary food every 8 hrs.
222. The length of pen for calves during transport must not be more than
2.5m.
223. The length of pen for sheep, goats and pigs during transport must not
be more than 3.1m.
224. The length of pen for horses during transport must not be more than
3.7m.
225. Pigs will lose 2.2-5.4 kg of their live weight during 24hours of
transport.
226. Sheep will lose 0.9-1.8 kg of their live weight if kept in a lairage for
24hours.
227. Sheep will lose up to 3.6 kg of their live weight during 24 hours of
transport.
228. A calf of 149.6 kg live weight loses 4 kg live weight during its first
day of travel and 1.8 kg on the second day.
229. A bullock weighing 610 kg will lose 30-40 kg live weight during the
first day of travel but only 5-6 kg on subsequent day.
230. It takes 5 days for cattle to recover from transport losses.
231. The amount of weight loss in pigs is increased with an increase in
temperature and decrease in relative humidity during transit
232. Over exertion and excitement will cause a loss of 6-7 % in the
weight of liver of pigs during transit.
233. Pre-slaughter stress to animals will result in an increase in the level
of blood glucose and ketones (true)

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

234. The process of forming of acto-myosin complex is reversible in live

animals(true)
235. The process of forming of acto-myosin complex is irreversible in
dead animals (true)
236. Shipping fever is caused mainly by Pasturella haemolytica.
237. Hydrosulphide is used as chemical defleecing agent.
238. The movement of sheep through a lairage may be facilitated by the
use of a Decoy / Judas sheep.
239. The animal’s imaginary zone in a lairage is called as Flight zone.
240. In cattle, detained for 2days in the lairage, a 25% loss in liver weight
may occur.
241. Glycogen reserves are depleted during transit and detention.
242. Fouchet’s reagent is used for dating of bruised meat.
243. Fouchet’s reagent is the combination of Trichloroaceticacid and
ferric chloride.
244. The test for dating of bruised meat utilizes the formation of bilirubin
from hameglobin.
245. Examples for pigs that are highly susceptible to the effects of stress
are Pietrain and Poland china.
246. Examples for notoriously excitable breeds of cattle are Brahman
and Afrikaner.
247. Pigs that are having temperature up to 106ºF for higher may be
condemned (true)
248. Cattle, sheep, goat and equines having temperature up to 105ºF or
higher may be condemned (true)
249. Slaughtering of dead animal is c/as cold slaughter.
250. Animal suffering from great pain can be considered for Emergency
slaughter.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

251. Meat fit for human consumption by Jewish law is known as Kosher
meat.
252. Five rules of Jewish slaughter required for killing animal for food are
killing the animal without pause, pressure, slanting, stabbing and
tearing.
253. Eating of Horse flesh is c/as Hippophagia.
254. One Livestock unit is equal to 1-cattle, 2-pigs, 3-calves and 5-
sheep.
255. Water jet stunning was introduced by Lambooij.
256. Meat of young sheep is otherwise c/as Lamb.
257. Animals having chronic disease conditions may be considered for
casualty slaughter.
258. Rabbit skin is otherwise k/as Pelt.
259. Father of Meat Inspection- Ostertag.
260. Tongue of cattle is an edible by-product. (True)
261. Kidney knob is otherwise c/as suet.
262. Kidneys have high collagen content (True).
263. The Thymus or sweetbreads are only available from younger food
animals. (True)
264. The brownish-yellow, lobulated pancreas is often sold as Gut bread.
265. Sweetbreads are high in collagen content. (True)
266. Tripe is produced from the rumen/paunch and
reticulum/honeycomb of cattle.
267. Tripe is high in collagen content.(True)
268. Sweetbreads are edible meat by-products.(True)
269. Brain is high in collagen content.(True)
270. Ox tail can be used in soup preparations.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

271. The thin, free portion of the diaphragm muscle along with pleura
from cattle is c/as Beef outside skirt.
272. The thick portion/pillar of the diaphragm muscle that is adjacent to
the spinal column in cattle is c/as Beef hanging tender.
273. The jellied meat product Brawn is otherwise c/as head cheese.
274. Pig feet are also known as Trotters.
275. Haggis type products are made from hearts, lungs and livers of
calves and sheep which are cooked in a sheep’s stomach.
276. Skeen are the puffed snack type foods that are prepared from pork
skins.
277. Removal or extraction of fat from dead/fallen animals and other
animal by-products is c/as Rendering.
278. Titre refers to the hardness or softness of a tallow or the temperature
at which the fats solidify.
279. Solidification point for pig fat is 36-40º C (96.8-104º F).
280. Solidification point for cattle fat is 42-45º C (107.6-113º F).
281. Solidification point for sheep fat is 44-48º C (111.2-118.4º F).
282. It is usual to express FFA (Free Fatty Acid) as percentage free oleic
acid of total sample weight.
283. The sterilization temperature in carcass dry rendering must not be
lesser than 140º C.
284. The Bleach test is a colour test used to determine fat quality.
285. Feather meal contains approx. 80 % protein.
286. Fish meal contains approx. 60 % good quality proteins.
287. Purified Glycerine from inedible tallow can be used in medical field
and in manufacture of high explosives.
288. Tallow / Fat from animal by-products can be used for soap making.
289. Edible tallow and lard are used in Margarine.

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

290. Addition of 10% meat meal helps to satisfy the animal’s

requirements for Essential Amino Acids(EAA).
291. Bone phosphorus in animal feed supplement is more readily
available to the animal than other sources of phosphorus.
292. Tallow has twice the energy density of protein and starch.
293. Meat meal is rich in vitamin Thiamin / vit.B-1.
294. Tallow obtained from rendering process is widely used in soap
making.
295. In low-temperature rendering systems, the water, fat and solids may
be removed in a single operation by using a centrifuge c/as tricanter.
296. Horizontal type of cookers is used in dry rendering of animal by-
products.
297. Vertical type of cookers is used in wet rendering of animal by-
products.
298. Good quality tallow can be obtained from wet rendering methods.
299. A hide which is branded on the butt or on the side is c/as Colorado
hide or Texas hide.
300. An unbranded hide is c/as Native hide.
301. A big-packer hide refers to hides that were removed from the
carcass by a skilled labour.
302. A country or small-packer hide refers to hides that were removed
from the carcass by a less-skilled labour.
303. A renderer or murrain hide means that the hide was removed from
an animal that died from some cause other than slaughter.
304. The chemical composition of the skin varies with the age of the
animal, its sex, the fat level of the animal and the treatment the hide
has received after being removed from the carcass. (True)

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Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

305. During flaying, it takes 3 to 5 knifemen approximately 120 seconds

to remove a cattle hide manually. (True)
306. Mechanical hide puller is used in line dressing systems of slaughter
of food animals.(True)
307. The normal temperature range of water used for scalding of hogs is
57-71ºC.(True)
308. Overscalding causes the hair to set and making it difficult to remove
from the skin.(True)
309. Overscalding of pigs may help in production of good quality leather.
(False)
310. Polisher can be used for dehairing of hogs. (True)
311. Goat skins produce better lasting leather than sheep skins. (True)
312. Goat skins are larger than sheep skins .(True)
313. Sheep skins require a longer time to cool after slaughter than do
other hides. (True)
314. Pig skins deteriorate faster than cattle hides. (True)
315. Three types of salt curing of hides are namely, 1. Salt-pack curing,
2. Mixer curing and 3. Raceway curing.
316. The most common and modern method of curing of hides is c/as
Raceway curing. (True)
317. Sodium silicofluoride, sodium fluoride and zinc chloride are the
examples of bactericides used in curing mixture of leather.
318. In raceway curing, the hides are normally cured for 16 hours.
319. Pit-curing or Vat-curing is a modification of raceway curing and
salt-packing techniques. (True)
320. Pig skins are not preserved as effectively by salt as cattle hides.
(True)
321. Fleshing is done to produce a good quality hide. (True)

18
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

322. Branding increases the value of a finished leather product. (False)

323. Bulls produce the thickest hides. (True)
324. Cows produce the thinnest hides. (True)
325. Steer and heifer hides tend to be thicker than cow hides, but thinner
than bull hides. (True)
326. Cockle defect is the damage caused to leather by the parasite-
Melophagus ovinus.
327. Improper bleeding leads to poor quality leather production. (True)
328. Improperly maintained fleshing machines cause chatter damage to
the hide.
329. Improper mechanical removal of hides causes butcher stretch or
grain stretch.
330. Bacterial action which causes grain damage to total loss of skin is
c/as Hair slip.
331. Mordanting is done during dyeing process of wool.
332. Shearling leather is produced from sheep skins with uniformly
clipped short lengths of wool remaining.
333. Using of an intermediate agent to combine with both the wool and
the dye during tanning process is c/as Mordanting.
334. The process of removal of alkaline unhairing chemicals and other
non-leather substances from a pelt during tanning is c/as Bating.
335. Bates are the enzymes produced from bacteria, fungi and other plant
and animal organs. (True)
336. Sodium chloride is added during pickling process of leather tanning
to avoid acid swelling.
337. The pickling process may be skipped if the pelts are to be tanned
immediately after bating and not stored or transported. (True)

19
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

338. Zirconium oxide along with silica can be used for rapid skin tanning.
(True)
339. Chromic sulphate is c/as chrome in chrome tanning.
340. Aluminium potassium sulphate is c/as alum in alum tanning.
341. Alum tanning is also c/as Tawing process.
342. Pure white or sole-grey leather is obtained from Alum tanning.
343. The fish oil tanning method is used to produce soft leather for
moccasin or chamois leather.
344. Formalin solution is used to tan a white and washable leather.
345. In tanning, the removal of excess moisture and wrinkles from the
hide is c/as wringing or setting or sammy.
346. The underside or fleshy layer of the hide is c/as split.
347. Splits can be used for suede types of leathers and manufacturing of
collagen sausage casings.
348. Re-tanning is tanning of hides by using the combined desirable
properties of more than one tanning agent. (True)
349. The active tanning agent present in vegetable extracts is Tannin or
Tannic acid.
350. Chestnut is used in tanning of hides to produce olive-brown
coloured leather.
351. Cutch is used in tanning of hides to produce deep-red coloured
leather.
352. Eucalyptus can be used in leather tanning process. (True)
353. Gambier is used in tanning of hides to produce yellow coloured
leather.
354. Syntans are the synthetic chemicals used in re-tanning of leather.
355. Syntan has a bleaching effect on the blue-green chrome tanned
leather. (True)

20
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

356. In leather tanning, fat liquoring is done to adjust the firmness or

softness of leather and also to increase the tensile strength of leather.
357. Neat’s foot oil can be a fat liquoring ingredient in leather tanning
process. (True)
358. The four types of leather drying are hanging, toggling, pasting and
vacuum drying.
359. The dried leather should contain 10-12% moisture.
360. Smoothing the grain surface of the leather by light mechanical
sanding is c/as buffing.
361. Unbuffed leather is c/as full grain.
362. Lightly buffed leather is c/as corrected grain.
363. Intermediate buffing produces snuffed leather.
364. Deep buffing produces buffed leather.
365. Examples for coating materials in leather finishing are blood
albumin, egg albumin, casein, isinglass, linseed oil, nitrocellulose,
acrylate polymers, polyurethane, etc.
366. The two major proteins from solid tannery waste are 1. Keratins
from hair and Collagenous hide fibres.
367. Chromium from tannery effluent can be recycled. (True)
368. Insulation and acoustic building tiles can be made from leather
shavings and trimmings. (True)
369. Shoddy leather is made by converting waste leather to a pulp and
pressing it into sheets.
370. Controlled hydrolysis of water-insoluble collagen yields Glue &
Gelatine.
371. Collagen is the anhydride of gelatine.
372. Animal gelatine can be used in making of explosives. (False)
373. Glue is the crude form of gelatine. (True)

21
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

374. Glue can be used as an adhesive in plywood, furniture and paper

board industries.
375. Mother-of-pearl is manufactured from glue.
376. Glue can be used in manufacturing of gummed tape.
377. Gelatine is purer than gelatin. (True)
378. Demineralized bone is called as Ossein.
379. Spongy undissolved matrix of collagen is c/as Ossein.
380. Fish glue is also c/as Isinglass.
381. Gelatine obtained from fish bladder is c/as Isinglass.
382. Collagen is rich in amino acids proline and hydroxyproline.
383. The amount of Proline and hydroxyproline present in a protein
mixture is often used as an index of the quantity of collagen present in
that mixture.
384. The percentage of collagen present in an animal body’s total organic
matter is 30%.
385. The percentage of collagen present in an animal body’s total protein
is 60%.
386. The most widely used commercial system for the processing of
collagen into glue and gelatine is the alkaline procedure.
387. Glycerol or sugar is added to improve the flexibility of glue.
388. An equal weight of acid is required to demineralize an equal weight
of bones. (True)
389. Bones crushed to 6 mm. particle size is c/as bone grist and it is used
as poultry feed.
390. Blood albumin glue is a waterproof glue.
391. Gelatine is used as a food-thickening agent, emulsifying agent and
also clarifying agent.

22
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

392. Gelatine can be used as a plasma expander for the treatment of

haemorrhages, trauma and burns.
393. Photographic films are coated with gelatine to prevent reduction of
the silver halides present in them.
394. Gelatine is used in insecticide sprays for its sticking power. (True)
395. Gelatine can be used as a foamer in fire extinguishers.
396. Digestive enzymes like diastase (amylase), lipase and trypsin are
obtained from the pancreas of the animal.
397. Bezoars are the accretions or aggregations or lumps found in the
stomach or intestines of animals.
398. Phytobezoars are of plant or vegetable origin. (True)
399. Pilobezoars contain hair and other keratinous materials. (True)
400. Bile can be used as a good sanitizer. (True)
401. Bile extract is used to increase the secretory activity of liver.
402. Enterogastrone hormone is obtained from duodenum of the hog and
is useful in regulating the gastric secretions of the stomach.
403. Secretin hormone is obtained from the duodenum and is used to
stimulate the pancreas gland to produce pancreatic juice.
404. Feather fats contain cholesterol. (True)
405. Cattle and sheep bile contains cholic acid and desoxycholic acid.
406. Pig bile contains chenodeoxycholic acid instead of cholic and
desoxycholic acids (contents of cattle and sheep bile).
407. Wool fats are a source of cholesterol. (True)
408. Heart valves of young pigs are preserved and used in surgical
implantation into the human heart in place of a defective valve.
409. Heparin is a mucopolysaccharide which is exclusively extracted
from the mucosal lining of small intestine and lungs of cattle and pig.
410. Heparin can be extracted from the liver. (True)

23
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

411. Catalase enzyme from hog liver is used in food processing.

412. The hormones namely progesterone, estrogen and relaxin are
obtained from the ovaries of pig carcasses.
413. The powdered oyster shell can be used as a dietary calcium
supplemental source.
414. Alpha cells of pancreas yield the glucagon hormone.
415. Beta cells of pancreas yield the insulin hormone.
416. Lipase hormone from the pancreas is used as a digestive aid and in
the absorption of fats and oils.
417. Chymotrypsin is a milk-curdling proteolytic enzyme which is
obtained from the pancreas of food animals.
418. Trypsin is a proteolytic enzyme which is obtained from the pancreas
and used as a digestive aid to hydrolyse protein in the upper small
intestine.
419. Pancreatin is a mixture of pancreatic enzymes like amylase, lipase
and trypsin. (True)
420. Higher yield of pancreatin can be obtained from hogs. (True)
421. Higher yield of pancreatin can be obtained from cattle. (False)
422. Pancrelipase enzyme from the pork pancreas is used to digest
gelatin from spent X-ray films in the silver recovery process.
423. The water-soluble parathyroid hormone obtained from cattles is c/as
parathormone.
424. Parathormone regulates the blood calcium level and the tone of the
nervous system.
425. Melatonin hormone is extracted from the pineal gland of cattle and
calf.
426. Collection of pituitary glands from pigs is easier than in cattle.
(True)

24
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

427. GH, TSH, ACTH, prolactin and gonadotrophic hormones are

secreted from the anterior pituitary lobe.
428. Prolactin is an anterior pituitary secretion.
429. Oxytocin and Vasopressin are secreted from the posterior pituitary
lobe.

II. Define / Expand the following :-

1. Suspect

2. DFD

3. PSE

4. PSS

5. Runners

6. Fibrin foam

7. HACCP

8. Hank

9. COD

10. BOD

11. QAC

12. CCS

13. CIPS

14. ETP

15. Rendering
25
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

16. Dry rendering

17. Wet rendering

18. Pithing

19. Back bleeding

20. Conditioning

21. Stunning

22. CO2 gas stunning

23. Electrical stunning

24. Captive bolt stunning

25. Water jet stunning

26. Cold slaughter

27. Emergency slaughter

28. Casualty slaughter

29. Emaciation

30. Poorness

31. Humane slaughter

32. Ritual slaughter

33. Halal method of slaughter

34. Jhatkha method

35. Terefa

26
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

36. Shomer

37. Shochet

38. Al-dhabh

39. Mulla

40. Kosher

41. Jewish method of slaughter

42. Cartridges

43. Sanitizer

44. Detergent

45. Scotoma / factory blindnees

46. Line dressing

47. Canpak system

48. Haram

49. Blood splash

50. Blood meal

51. Bone meal

52. Meat and bone meal

53. Casing

54. Maws

55. Chitterling

27
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

56. Rounds

57. Middles

58. Tripe

59. Guttery & Tripery

60. Lairage

61. Shrinkage

62. Singeing

63. Scalding

64. Neat’s foot oil

65. Rodding

66. Bunging

67. Ripping lines/Lines of ripping

68. By-product

69. Aerobic digestion

70. Anaerobic digestion

71. Chelation

72. Vermin

73. Bacteriocidal agents

74. Bacteriostatic agents

75. Effluent

28
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

76. Fallen animals

77. Shechita

78. Hide

79. A.M Inspection

80. P.M.Examnation

81. Judging

82. Grading

83. Marbling

84. Conformation

85. Rib eye area

86. Loin eye area

87. Missed shock

88. Dip lift

89. Flaying

90. Chilling / ageing

91. Abattoir

92. IPS (intermittent powered system)

93. CPS (continuous powered system)

94. Ossein / Bone Collagen

95. SRM

29
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

96. HRM

97. Green bones

98. Desert bones

99. Electroplectic fit

100. Group

101. Porging

102. Disinfectant

103. Doppelender Effect

104. Prone Sticking

105. Detained meat room

106. Condemned meat room

107. Bio-luminescence

108. Rigor mortis/carcass setting

109. Ferris wheel

110. Break joint/Lamb joint

111. Spool joint

112. Skin

113. MRM

114. USDA

115. ISI

30
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

116. Quality grades

117. Yield grades

118. Prime

119. Hide Curing

120. Tanning

121. Chrome tanning

122. Bating

III. Short Notes:-

1. CO2 stunning

2. Line dressing

3. Automated cleaning system

4. Lamb quality grades

5. Beef quality grades

6. Pork quality grades

7. Lamb yield grades

8. Beef yield grades

9. Pork yield grades

10. Judging of food animals

11. Judging of cattle /sheep /pig

12. Grading of cattle/sheep/pig carcasses

31
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

13. Ante mortem Inspection

14. Post mortem Examination

15. Pre-slaughter care & handling of food animals

16. Transportation of food animals

17. Humane slaughter

18. Ritual slaughter

19. Jewish method of slaughter

20. Halal method of slaughter

21. Different types of stunning

22. Examination of Lymph nodes

23. Preservation of hides & skins

24. Chilling of carcasses

25. Ageing of carcasses

26. Evaluation of dressed carcasses

27. Flaying of beef animals

28. Flaying of sheep & goats

29. Dressing of cattle

30. Dressing of sheep

31. Dressing of pig

32. Stunning sites of different food animals

32
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

33. Water jet stunning

34. Utilization of blood

35. Utilization of Bones

36. Utilization of Intestines

37. Grades of casings

38. Casing

39. Bones, hooves &horns

40. Hides & skins

41. Intermittent powered system

42. Cleaning–in–place system (CIP)

43. Detergents & sanitizers

44. Emaciation & Poorness

45. Casuality slaughter & emergency slaughter

46. Chemicals used in plant sanitation

47. Effluent treatment

48. Edible & inedible offals

49. Rendering

50. Disposal of fallen animals & condemned parts

51. Lairage

52. Role of veterinarian in an abattoir / meat plant

33
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

53. Slaughter house site selection

54. Dry rendering

55. Wet rendering

56. Enlist slaughterhouse by- products

57. Jhatkha method

58. HACCP

59. CCP

60. HAS (Hygiene assessment system)

61. BOD and COD

62. Aerobic &Anaerobic digestion

63. Scotoma /Factory blindness

64. Wetting Agents

65. Energies of cleaning

66. Chelating agents

67. Blood meal

68. Bone meal

69. Neat’s foot oil

70. CCS (centralized cleaning system)

71. Tego compounds & QAC

72. Anionic &cationic detergents

34
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

73. Collagen & Gelatin

74. Ossein / bone collagen

75. Scalding

76. Stunning

77. PSE

78. DFD

79. SRM

80. HRM

81. PSS

82. Shrinkage &fill

83. Gravity rail system

84. Continuous powered system

85. Canpak system

86. Advantages of line dressing

87. Concussion stunning

88. Captive bolt stunning

89. Electrical stunning

90. Evernazione method

91. Meat & bone meal

92. Green bones & desert bones

35
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

93. Glandular by-products

94. Marbling

95. Poultry carcass meal

96. Conformation and finish

97. Electroplectic fit & missed shock

98. Effect of stunning on meat quality

99. Enlist the important lymph nodes of carcasses

100. Disposal of carcasses died due to notifiable diseases

101. Precautions to be taken during transport of pigs by a truck to

slaughterhouse

102. Precautions to be taken during transport of cattle by a truck to

slaughterhouse

103. Precautions to be taken during transport of sheep by a truck to

slaughterhouse

104. Edible fat rendering

105. Meat inspection

106. Cysticercosis

107. Halving & Quartering

108. Lines of ripping

109. Moving top tables

110. Group stunning

36
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

111. Do’s and Don’ts for a butcher

112. Lighting & ventilation

113. Biltong, pemmican & Jersey

114. Enlist cutting &incising instruments used in a slaughter house

&write their use

115. What are vermins? Write the precautions to be taken to avoid

them

116. Cartridges

117. Diseases encountered during A.M. Inspection and their

judgement

118. Enlist the correct sequence of cleaning of meat plants

119. Rinse system – short notes on

120. Contamination and Recontamination

121. The cleaning sequence

122. Water temperatures

123. Physical reactions of cleaning

124. Chemical reactions of cleaning

125. Typical costs for hygiene in a meat plant

126. Monitoring of Hygiene in a meat plant

127. Pre-slaughter stress and meat quality

128. Rigor mortis/carcass setting

37
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

129. MRM

130. Hide curing

131. Tanning of leather

132. Damages and defects of hides

IV. Long/ Essays :-

1. Describe in detail the organization, layout and management of

slaughterhouses.
2. Describe the procedure for conducting ante-mortem inspection in food
animals with the list of diseases encountered and their judgment.
3. Describe the procedure for conducting post-mortem examination in
food animals with the list of diseases conditions encountered and their
judgment.
4. Write an essay on utilization of slaughterhouse by-products.
5. What is humane slaughter? Describe the various producers followed in
humane slaughter of food animals.
6. What is judging? Mention their advantages. Describe in detail about
the Judging of live sheep using a scorecard.
7. What is Judging? Mention their advantages. Describe in detail about
the Judging of live cattle /buffalo using a score card .
8. What is judging? Mention their advantages. Describe in detail about
the Judging of live pig using a score card .
9. What is grading? Mention their advantages. Describe in detail about
the grading of mutton carcasses using a score card.
10. What is grading ?Mention their advantages .Describe in detail about
the grading of pig carcasses using a score card .

38
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

11. What is grading? Mention their advantages. Describe in detail about

the grading of beef carcasses using a score card .
12. What is an abattoir ? Describe its layout construction details and
disposition of buildings with a schematic plan .
13. Differentiate between a modern slaughter house and modern abattoir.
Describe in detail about the layout construction and disposition of
buildings of a slaughter house /an abattoir with a schematic plan .
14. What is a slaughterhouse By-product? List out the various primary and
secondary by-products obtained from a meat plant and describe about
the utilization of blood & intestines.
15. What is rendering? Mention the different types of rendering with
advantages &disadvantages and describe in detail about dry- rendering
of fallen carcasses.
16. What is rendering? Mention the different types of rendering with
advantages & disadvantages and describe in detail about wet -
rendering
17. Discuss the layout for a modern abattoir and write about its
management (including plant sanitation) with diagrams.
18. Write in detail the slaughter and dressing of cattle.
19. Write in detail the slaughter and dressing of pigs.
20. Write in detail the slaughter and dressing of sheep & goats.
21. Define Effluent and discuss the system of treatment of effluent from
slaughter houses.
22. What is line dressing? Explain its advantages and precautions to be
taken to avoid disadvantages.
23. Define B.O.D and C.O.D and explain the secondary methods of
treatment of abattoir effluent.

39
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

24. What is stunning ? Enlist the different types of stunning methods.

Describe in detail about the advantages and disadvantages of different
types of stunning methods /instruments.
25. What is stunning ? write the sites for stunning of food animals and
describe in detail about the advantages and disadvantages of different
types of stunning methods /instruments .
26. Write in detail about the various religious methods of slaughter of
food animals
27. What is meat inspection? How do you conduct post mortem inspection
of mutton, beef and pork carcasses and their offal ?
28. Write an essay about transportation of food animals and pre-slaughter
care &handling of animals.
29. Define casing? What are the different types of casings and write its
use. Describe in detail about the animal casings terminology.
30. Hygienic processing of meat animals – modern methods / standards.
31. Define chilling & freezing meat. Describe in detail about the various
types of freezing of meat and their merits & demerits.
32. Describe in detail about the disposal of animals suffering from
notifiable diseases and the condemned parts.
33. Define Effluent. Explain the various methods of effluent treatment.
Describe in detail about the role of an effluent treatment plant in a
slaughter house / an abattoir /meat processing plant.
34. Optimal harvesting of hide of food animals- Discuss in detail.
35. Write an essay about the evaluation of dressed carcasses of food
animals.
36. What is a slaughter house by-product ? List out the various primary &
secondary by products obtained from a slaughter house ?describe the
utilization of bones & intestines

40
Abattoir Practices and Animal Byproducts Technology Dr. Y. K. Choudhary, M.V.Sc (LPT)
Dr. Ramesh Chand Jat, M.V.Sc. (LPT) NET

37. Write an essay about utilization of skins / hides of food animals.

38. What is plant sanitation? How it is achieved? Write an essay about
the automated cleaning system of an abattoir.
39. Define Judging & grading of food animals. Write its merits &
demerits. Describe in details about the judging & grading of anyone of
the following -sheep / cattle /pig with a suitable scribe card.
40. Write an essay on ageing of carcasses and write its advantages.
41. Essay on utilization of glandular by- products and intestines.
42. Essay on utilization of blood, bones and intestines.
43. Describe in detail about the role of a veterinarian in a modern
slaughter house / an abattoir.
44. What is plant sanitation? List out the various methods used in plant
sanitation. Describe in detail about the various chemicals used in a
slaughter house /an abattoir for sanitation purposes.
45. Define stunning and explain its importance in food animal’s slaughter.
Describe in detail about the flaying of cattle and sheep.
46. Write an essay about hide curing.
47. Write an essay about tanning of leather.

41