Slaughterhouse

Front 1

measure of the bullet’s diameter relative to the bore of the firearm

Back 1

caliber

Front 2

state of an animal’s response specifically to pain

Back 2

insensibility

Front 3

ratio of the number of animals stunned successfully with single application to the total number of animals stunned, expressed in percentage

Back 3

stunning efficacy

Front 4

animal sound such as bellowing in cattle

Back 4

vocalization

Front 5

Captive bolt method: The test animal to be used shall have a live weight of at least blank kg. There shall be at least blank animals to conduct the test.

Back 5

500, 3

Front 6

type of cartridge used in captive bolt that contains gunpowder but without bullet

Back 6

blank cartridge

powerload

Front 7

metal rod that extrudes from the captive bolt

Back 7

bolt

Front 8

solid projectile made of metal (usually lead) propelled by a firearm or a gun

Back 8

bullet

round

Front 9

stunner that uses kinetic energy to project bolt into the forehead of the animal to render it unconscious.

Back 9

captive bolt

Front 10

metallic case containing the bullet, gunpowder and the primer

Back 10

cartridge

Front 11

process of rendering an animal unconscious

Back 11

stunning

Front 12

slaughterhouse equipment used to restrain the animal to facilitate stunning

Back 12

stunning box knocking pen

stunning box knocking pen

Front 13

Type of mechanical stunner that uses compressed air supplied by a compressor instead of cartridge explosion to propel the captive bolt into the forehead of the animal

Back 13

Pneumatic type

Front 14

Type of mechanical stunner that uses blank cartridge explosion to propel the captive bolt into the forehead of the animal

Back 14

Cartridge type

Front 15

removal of the internal organs or entrails of an animal

Back 15

evisceration

Front 16

table used before suspending the carcass for particular operation

Back 16

gambreling table

Front 17

weight of the hog prior to slaughter

Back 17

live weight

Front 18

Dehaired hog shall be checked for presence of hair using (blank) especially on areas where markings are made.

Back 18

densitometer

Front 19

body of any slaughtered animal after bleeding and dressing

Back 19

carcass

Front 20

removal of hair from the skin of an animal after scalding as part of the process of preparing its meat for food

Back 20

dehairing

Front 21

mechanical assembly equipped with rotating flexible paddles used in removing hair from animal carcass after scalding

Back 21

dehairing machine

dehairer

Front 22

high-grade solid steel shaft where scraper paddles are rigidly fastened

Back 22

dehairing shaft

Front 23

ribbed mechanism that resembles a “J”- shaped structure that serves as support of the carcass during dehairing and also used in unloading dehaired hog

Back 23

“J” - bar

Front 24

subjecting animal into steam or hot water to prepare skin for dehairing

Back 24

scalding

Front 25

slightly bent steel material attach to the scraper paddle that is used to directly remove the hair

Back 25

scraper blade

Front 26

Dehairing Machine: The power requirement of the motor shall not be lower than blank.

Back 26

2.24 kW (3 Hp)

Front 27

slaughterhouse equipment used to remove the skin from the body of the animal

Back 27

dehider

Front 28

skin separated from the animal’s body

Back 28

hide

Front 29

Type of dehider that is equipped with cutting blades attached to the air motor assembly aided by an air compressor

Back 29

Handheld flayer

Front 30

Type of dehider that makes use of roller drum and/or cylinders to pull the hide of the animal away from the body.

Back 30

Hide puller

Front 31

Type of hide puller that uses roller drum, which is connected to an electric motor, to pull the hide away from the animal’s body (Fig.2).

Back 31

Vertical puller

Front 32

Type of hide puller that makes use of actuating cylinders, either pneumatic or hydraulic, to facilitate the pulling of hide away from the animal’s body

Back 32

Side puller

Front 33

blood spots or clots formed on the muscle tissue

Back 33

blood splash

Front 34

ratio of the total number of hogs that did not die immediately after stunning to the total number of hogs stunned expressed in percent (

Back 34

stunning performance

Front 35

The hogs used for testing the equipment shall have a body length of (blank) and shall have a live weight of (blank) preferably of the same breed.

Back 35

1.2 m to 1.5 m,

75 kg to 250 kg

Front 36

type of hog restrainer that uses conveyor system for moving, restraining, stunning and dumping the animal to the sticking and bleeding area

Back 36

conveyor restrainer

Front 37

charging of the electric prods prior to application of stunner

Back 37

hot wanding

Front 38

a series of small ridges or grooves on the surface or edge of the prods to improve contact during application of the electric stunner

Back 38

knurling

Front 39

tip of the electric stunner to which the revolving spur is attached

Back 39

prod

Front 40

slaughterhouse equipment used to secure and restrict the body movements of the animal in upright position prior to stunning

Back 40

restrainer

Front 41

spiked wheel attached to the head-only type electric stunner used to improve contact with the head of the animal to be stunned

Back 41

revolving spurs

Front 42

process of rendering an animal unconscious prior to sticking and bleeding

Back 42

stunning

Front 43

Type of electric stunner that allows current to pass through the brain of the hog rendering the animal unconscious

Back 43

Head-only Type

Front 44

Type of electrical stunner in which one of the prods is positioned on the head and the other prod is positioned on the body of the hog

Back 44

Head-to-Back Type

Front 45

Type of electric stunner integrated in the conveyor restrainer wherein the electrodes are made in contact with the forehead and forelegs of the animal

Back 45

Automatic / Head-to-Foreleg Type

Front 46

species of hog used as test material

Back 46

breed

Front 47

physical damages or wounds on the skin of the test hog caused by the restraining equipment

Back 47

bruises

Front 48

optimum angle that the discharge wall can tilt measured from its initial position up to its dumping position

Back 48

dumping angle

Front 49

position of the discharge wall that allows discharge of stunned hog from the restrainer

Back 49

dumping position

Front 50

measurement around the hog’s body just behind the forelegs that is used to compute for the estimated weight of the hog in the absence of the scale

Back 50

girth

Front 51

piece of mass that has a weight almost equal to that the of the entrance gate attached at one end of the cable that acts as operating lever of the vertical entrance gate

Back 51

counterweight

Front 52

part of the restrainer which can be tilted on one side, known as dumping side, to release hog after stunning

Back 52

discharge wall

Front 53

flooring of the hog restrainer designed to suspend the hog during disengagement

Back 53

drop floor

Front 54

solid floor at the bottom of the automatic restrainer for the animals to walk down to the entrance ramp

Back 54

false floor

Front 55

mechanical device used to give a linear force through a linear stroke using the energy of the hydraulic fluid under pressure

Back 55

hydraulic cylinder

Front 56

mechanical device which produces force, often in combination with movement, and are powered by compressed gas (typically air)

Back 56

pneumatic cylinder

Front 57

length of displacement of the cylinder rod which is equivalent to the length of the rod in the cylinder in its extended position less the length once retracted (Fig. 2)

Back 57

stroke

Front 58

device that is used to make an animal unconscious prior to sticking and bleeding

Back 58

stunner

Front 59

Type of hog restrainer that uses compressed fluid to actuate movements of discharge wall by cylinder actuation

Back 59

Semi-automatic

Front 60

Makes use of pressurized hydraulic fluid such as oil or water as source of power to actuate movements

Back 60

Hydraulic type

Front 61

Makes use of compressed gas such as air as source of power to actuate movements

Back 61

Pneumatic

Front 62

Type of hog restrainer that uses conveyor system for moving, restraining, stunning and dumping the animal to the sticking and bleeding area

Back 62

Automatic

Front 63

Water shall be preheated to (blank)

(ideal scalding temperature) before the scalding of hogs.

Back 63

60 – 62°C

Front 64

a vessel to which water, fuel and air are supplied and in which steam is generated

Back 64

boiler

Front 65

slaughterhouse equipment that can contain water which is heated to loosen the animal’s hair from the follicles

Back 65

scalder

scalding tank

Front 66

process of subjecting an animal to heated water to loosen animal’s hair from its follicles

Back 66

scalding

Front 67

refers to the standard wall thickness of the commercially available pipe which is relative to the applied pressure and material strength

Back 67

schedule

Front 68

an electromechanical valve used to automatically shut off or open steam line in hog scalder

Back 68

solenoid valve

Front 69

device used to automatically control and to keep temperature within the required settings

Back 69

thermostat

Front 70

Type of hog scalder wherein water is directly heated by using steam which passes through perforated pipes

Back 70

Steam heated scalder

Front 71

Type of hog scalder wherein water is heated by using a burner

Back 71

Gas heated scalder

Front 72

Type of hog scalder wherein water is heated by using biomass fuels such as coconut shell, saw dust, firewood and rice hull fed into the furnace to be burned

Back 72

Solid fired scalder

Front 73

Type of hog scalder usually integrated in automated slaughterhouses wherein hogs are scalded while being hung on the overhead railing. The vertical scalder makes use of spray heads connected to the boiler to spray hot water throughout the body of the hog

Back 73

Vertical Scalder