Comparative Anatomy Of Food Animals Question Paper

Comparative Anatomy Of Food Animals

Course: Environmental Science

Institution: Meru Medical Training Centre question papers

Exam Year:2010

COMPARATIVE ANATOMY OF FOOD ANIMALS.

(a) What do you understand by the following terms:
(i) Carcase yield
(2 marks)
(ii)Carcase lymph nodes
(2 marks)
(iii) Rigormotis
(2 marks)
(b) Mention the six (6) components of a pluck of sheep. (3 marks)
(c) Calculate the Carcase yield of a bovine whose life weight is 360kg. and dressed weight is 120kg. (5 marks)
(d) Explain in sequential form the coagulation of blood and indicate its importance in meat inspection. (6 marks)