Terminologies

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Across
  1. 5. Refers to the fresh, chilled or frozen edible carcass including offal derived from food animals.
  2. 7. It refers to carcass or parts of carcass of food animal which was slaughtered in an unregistered establishment and has not undergone the required inspection.
  3. 8. An inspector who is professionally qualified as a veterinarian duly appointed by the NMIS or the local government unit responsible for the supervision and control of meat hygiene including meat inspection.
  4. 11. It means any substance whether processed, semi-processed or raw, intended for animal consumption.
  5. 12. The process of removing the viscera (internal organs and intestines) of animals being slaughtered
  6. 15. The stiffening of the muscles after an animal dies, believed to be due to muscle contraction
  7. 17. Intermingling of lean and fat in the muscles; intramuscular fat
  8. 20. This is the weight of carcass after dressing; also called dressed weight
  9. 21. All domestic animals slaughtered for human consumption such as but not limited to cattle, carabaos, buffaloes, horses, sheep, goats, hogs, deer, rabbits, ostrich and poultry.
  10. 22. The cuts of pork composed of the loin, ham, belly and shoulder
  11. 23. The condition wherein final judgment on the animal, meat or meat products cannot be ascertained and would therefore require further inspection and/or examination.
  12. 24. Process of making animals unconscious or insensible to pain prior to bleeding
Down
  1. 1. Intermingling of lean and fat in the meat; intermuscular fat
  2. 2. The act of slaughtering animals, dead of some cause before slaughtering
  3. 3. Process of cutting carcasses into standard wholesale and retail cuts
  4. 4. Classifying heterogeneous goods into homogenous groups on the basis of characteristics that buyers and sellers take into consideration while negotiating the terms of scale
  5. 6. It is a collection of international food standards adopted by the Codex Alimentarius Commission and presented in a uniform manner. It includes standards for all the principal foods, whether processed, semi-processed or raw.
  6. 9. The form, shape or general outline of the side of the whole carcass. This indicates the relative proportion of lean to bone ratio, as well as the relative percentage of the different wholesale cuts
  7. 10. The amount, character and distribution of fat in the carcass. It includes inter and intramuscular, subcutaneous and seam fat
  8. 13. It means any sensory properties of a product, involving taste, colour, odour and feel. Organoleptic testing involves inspection through visual, feeling and smelling of products.
  9. 14. The body of any slaughtered animal after bleeding and dressing.
  10. 16. Any foreign substance including metabolites, therapeutic or prophylactic agents which are objectionable or hazardous to human health remaining in the meat or meat products as a result of treatment or accidental exposure.
  11. 18. This shall mean the mark, stamped on the surface of meat and meat products or attached as a label showing distinct characteristics or information for the main purpose of identification and traceability.
  12. 19. It means any substance whether processed, semi-processed or raw, intended for human consumption.
  13. 21. Withholding feed from an animal prior to slaughter by providing a lavish amount of water