Fisheries Management Quiz

<p>Marine fisheries take place in the ocean, while inland capture fisheries take place in rivers and reservoirs. (B)</p> Signup and view all the answers

<p>Depleting fish populations for future generations. (C)</p> Signup and view all the answers

<p>Fish traps. (B)</p> Signup and view all the answers

<p>To increase the yield of fish in controlled environments. (C)</p> Signup and view all the answers

<p>To increase the efficiency of fish harvesting. (C)</p> Signup and view all the answers

<p>Convenience and labor savings (B)</p> Signup and view all the answers

<p>They must be pasteurized. (A)</p> Signup and view all the answers

<p>It becomes gummy and thick. (C)</p> Signup and view all the answers

<p>10% sugar or salt (B)</p> Signup and view all the answers

<p>60-62°C (D)</p> Signup and view all the answers

<p>-30°C (C)</p> Signup and view all the answers

<p>Milk or sugar (C)</p> Signup and view all the answers

<p>They can spoil the good product. (C)</p> Signup and view all the answers

<p>Animal has a fever of 106°F or more. (D)</p> Signup and view all the answers

<p>Suspect (B)</p> Signup and view all the answers

<p>Slaughter under special precautions may occur. (A)</p> Signup and view all the answers

<p>Slaughter of animals with chronic conditions not in immediate pain. (A)</p> Signup and view all the answers

<p>When an animal is in acute pain or suffering from severe injuries. (C)</p> Signup and view all the answers

<p>Animals suspected of contagious diseases being slaughtered under special conditions. (B)</p> Signup and view all the answers

<p>A healthy animal free from diseases. (B)</p> Signup and view all the answers

<p>Animals displaying established symptoms of diseases. (B)</p> Signup and view all the answers

<p>Incise the thin portion of the left lobe and examine the contents (C)</p> Signup and view all the answers

<p>Cutting the bile duct (A)</p> Signup and view all the answers

<p>TB lesions in the intestine (B)</p> Signup and view all the answers

<p>Spleen (B)</p> Signup and view all the answers

<p>Dark color (A)</p> Signup and view all the answers

<p>Dispose of it following scientific procedure (B)</p> Signup and view all the answers

<p>Becomes rusty orange and soapy (C)</p> Signup and view all the answers

<p>Fit for human consumption (B)</p> Signup and view all the answers

<p>To detect diseases that may escape post-mortem examination (B)</p> Signup and view all the answers

<p>Isolation pens for sick animals (C)</p> Signup and view all the answers

<p>Preserves glycogen levels for lactic acid production (B)</p> Signup and view all the answers

<p>Kettle-borne disease (A)</p> Signup and view all the answers

<p>Increased lactic acid due to inadequate oxygen (C)</p> Signup and view all the answers

<p>They conduct the examination of animals before sending them to lairage (D)</p> Signup and view all the answers

<p>Recording animal diseases prevalent in the region (C)</p> Signup and view all the answers

<p>Reducing inspection time to meet quotas (A)</p> Signup and view all the answers

<p>To classify animals into health categories (A)</p> Signup and view all the answers

<p>Walking in circles (B)</p> Signup and view all the answers

<p>They undergo detailed clinical examination (D)</p> Signup and view all the answers

<p>Blood pressure (D)</p> Signup and view all the answers

<p>Retained for treatment outside the meat plant (C)</p> Signup and view all the answers

<p>To detect swelling and abnormalities (B)</p> Signup and view all the answers

<p>Pregnant animals or those that have recently given birth (A)</p> Signup and view all the answers

<p>A 'no objection certificate' from veterinarians (A)</p> Signup and view all the answers

A period for animals to recover before slaughter to maintain muscle glycogen levels.

Maintaining glycogen levels in muscles to enhance meat quality.

A process that occurs when muscles lack oxygen, producing lactic acid.

Inspection of animals 12 to 24 hours before slaughter for fitness.

Finding infectious diseases in animals during ante-mortem inspection.

Accurate identification of animals before slaughter for effective inspection.

Facility requirements for holding animals before slaughter, ensuring comfort and hygiene.

Trained veterinarians who conduct ante-mortem inspections.

Animals free from disease, normal, and ready for slaughter.

Animals suffering from fever, emaciation, or pregnancy, not allowed for slaughter.

Animals with unclear fitness for slaughter decided at inspection.

Allowed for suspect animals that show disease symptoms under conditions.

Animals needing treatment or have recent medical history; can’t be slaughtered immediately.

The first step in ante-mortem inspection assessing overall health.

Slaughtering suspect animals separately or end of day for further examination.

For animals in chronic conditions needing relief, but not in immediate danger.

Animals cleared for slaughter after general examination.

For animals suffering extreme pain or serious conditions requiring immediate euthanasia.

Animals identified as diseased and require further examination.

Doubtful cases that need additional evaluation to confirm health.

In-depth analysis of unhealthy and doubtful animals.

Animals with fever must be kept for medical care before slaughter.

Pregnant or recently calved animals are prohibited from slaughter.

Inspect the liver for fatty changes, abscesses, and cysts.

Incise the liver's left lobe to check for fascioliasis symptoms.

Check lungs for abscesses during an animal examination.

Examine intestine surfaces for tuberculosis lesions.

Inspect spleen for TB lesions, anthrax, or infarcts.

Check the uterus for septic conditions through palpation.

Look for bruises and inflammation in the carcass.

Determining if carcass is fit or unfit for consumption.

Exploitation of aquatic organisms without stocking seeds, recruiting species naturally.

Cultivation of selected fishes in controlled environments to maximize yield.

Methods used for catching fish, varying from handpicking to high-tech systems.

Tools and equipment developed for various fishing methods like nets and traps.

Catching fish using stationary gears such as traps and set nets.

Using bait or lures to entice fish to hooks for catching.

Involves fishing vessels and gear used in the process of catching fish.

Variety of species targeted in capture fisheries necessitating different methods.

Convenience, labor savings, minimal storage, and uniform quality.

Mandatory process for all egg products to eliminate pathogens.

Includes whole eggs, whites, yolks, and various blends frozen for preservation.

Eggs must be separated from the shell before freezing to preserve quality.

Egg yolk becomes thick during freezing, which can be prevented.

Eggs are frozen in a sharp freezer at -30°C to maintain quality.

Frozen egg products can be safely stored for long periods due to pasteurization.

Egg whites can be frozen without additives, preserving their properties.