(a)(i) Give five reasons why fresh meat could be preserved. (ii) Name five forms of processed meat. (b) State four characteristics of local chicken in West ...

Answer Details

a(i) Reasons for preserving fresh meat - Prevents deterioration/spoilage/avoids food-borne diseases. - Maintains flavor and aroma/maintains original taste. Preserves nutrients. - It could improve flavor (depending on the method of preservation), - Prolongs shelf-Iife. - Avoids wastage. - Avoids high cost of production. - For future use/period of scarcity. - Increases tenderness/ completes rigor mortis. - Avoids contamination. - Minimizes weight loss/ shrinkage. (ii) Forms of Processed Meat - Minced meat e.g. corned beef. - Meat floss/shredded meat e.g. Dambonama. Roasted meat (kilishi, suya). – Canned meat. – Smoked meat. - Sausage. -Salted meat/cured meat. -Dried meat e.g. kundi. -Fried meat. - Burgers (hamburger, beef burger, chicken burgers). – Boiled meat. - Hot dog. – Cooked ham. - Bacon. - Salami. - Pepperoni. – Best Jerk meat. - Cattle skin (ponmo).

b. Characteristics of Local Chicken in West Africa -They are broody. – They are hardy. – They mostly roost. – Have small body size egg production. – Resistant to pests. - Resistant to diseases. - They are good mothers. - They can fend for themselves/extensive/ roam about. - They can survive on low-quality feed. -tough meat. Slow growth rate. - Multi-colored. -Ability to fly high. - Small egg size. - They are forages. They live long. Some have feathers on their legs. Some have naked/partially naked necks.

c(i) Methods of Semen Collection - Dummy method. - Artificial vaginal cervix. Electro-ejaculator/prostate massage. - Hand massage. - Semen recovery from the vagina after service. (ii) Precautions that should be taken during the process of artificial insemination. - The male and female animals should be well positioned. - Use disease-free animals. Ensure good farm sanitation. - Ensure proper cleaning of the animal.- Ensure proper disinfection of equipment. - Use contaminant-free semen. - -Ènsure proper heat detention before administering the semen. - Ensure appropriate semen dilution factor. -The quip should always be kept warm and dry. - Ensure the insemination gun does not go beyond the cervix to avoid puncturing the uterine The end of the pipette should be kept up at an angle of 30 degrees to avoid Roing into the bladder. - Ensure the semen comes from proven males.