Pig Slaughter Procedures Guideline

A mark representing the approval of the LI/DMI

The body of any slaughtered animal after bleeding and dressing

A premise where slaughtering of animals takes place (correct)

A process of cutting the carcass into standard cuts

A mark representing the approval of the LI/DMI (correct)

A process of cutting the carcass into standard cuts

The body of any slaughtered animal after bleeding and dressing

The removal of animal parts not intended for human consumption

Slaughtering of double dead animals (correct)

Removal of animal parts not intended for human consumption

Process of cutting the carcass into standard cuts

Marking a carcass as unsound and unfit for human consumption

<p>Dark, firm and dry meat</p> Signup and view all the answers

<p>From animals NOT undergone any substantial changes</p> Signup and view all the answers

<p><em>Muscle stiffening after death due to muscle contraction</em></p> Signup and view all the answers