Theory question 101
Processing and Marketing of Animal Productsa. (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 Africa. c. (i) Mention three methods of semen collection. (ii) State three precautions that should be taken during the process of artificial insemination.
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a(i) Any five: prevent spoilage by micro-organisms; prevent food poisoning; make meat last longer (store for future use/scarcity); reduce waste and loss; keep nutrients and flavour; allow transport to distant markets; stabilise prices
(ii) Any five: smoked meat; dried meat (kundi); suya/kilishi; corned/canned beef; sausages; bacon; ham; salted/cured meat; minced meat; burgers
b. Any four: small body size; low egg production and small eggs; slow growth; hardy and resistant to diseases; can scavenge for food; good brooders and mothers; can fly; various colours; tough meat
c(i) Any three: artificial vagina; electro-ejaculator; massage method; collection from the vagina after natural service
(ii) Any three: use semen from healthy, proven males; inseminate at the right time of heat; keep equipment clean and sterile; keep semen at the right temperature/thaw correctly; restrain the female properly; do not injure the cervix or uterus; trained person should do it
Distinct points in each part.