AGSC 50 - Animal Slaughtering and Processing

Study Notes

AGSC 50 - Slaughtering of Animals and Processing of Their Products

Importance of Animal Products: Meat, milk, and eggs are significant sources of income and family consumption, comprising 55% protein and 16% calories (FAO, 1992).

Terminology

Abattoir: Licensed premises for animal slaughter (human consumption).
Brand: Approval mark for slaughtered animals.
Carcass: Body of a slaughtered animal after bleeding and dressing.
Ante Mortem Inspection: Pre-slaughter inspection for animal health and welfare.
Boning: Removing bones from meat cuts.
Bung: Part of the colon in slaughtered animals.
Contamination: Transmission of undesirable substances to meat.
Controlling Authority: National Meat Inspection Service (NMIS) which replaced the NMIC.
Deputized Meat Control Officer: Trained veterinarian authorized for meat inspection.
Disinfection: Using chemicals to eliminate microorganisms from surfaces.
Downer: Animal unable to stand, considered suspect for slaughter.
Edible By-Product: Parts of the animal (not meat) safe for human consumption.
Emergency Slaughter: Slaughter due to an accident or condition like suffocation.
Evisceration: Removing the internal organs.
Fit for Human Consumption: Meat deemed suitable for consumption after inspection and free of disease or contamination.
Grading: Classifying meat based on characteristics for sale.
Hot Meat: Meat clandestinely slaughtered and not properly handled.
Inedible By-Products: Non-consumable materials from slaughter.
Inspected and Condemned: Carcasses unfit for human consumption.
Inspected and Passed: Carcasses approved for human consumption.
Lean Cuts: Pork cuts (loin, ham, shoulder) with less fat.
NMIS: National Meat Inspection Service.
Passed for Rendering: Carcasses suitable for animal feed production.
Post Abattoir Handling: Meat handling after slaughter (transport, storage).
Primal Cuts: Primary cuts of meat (e.g., loin, ham, shoulder).
PSE Meat: Pale, soft, and exudative meat (mostly in swine).
Retained: Carcasses held for further examination.
Rigor Mortis: Stiffening of muscles after death.
Scalding: Submerging carcass in hot water (54-82°C).
Scraping: Removing hairs/feathers after scalding.
Shrouding: Wrapping carcasses with cloth for preservation.
Slaughter: Humane killing of food animals.
Sticking: Bleeding process.
Stunning: Rendering animals unconscious before slaughter.
Suspect: Animals with potential disease requiring further inspection.
Variety Meat: Edible by-products.

Slaughter Requirements

Cleanliness of meat: Essential for hygiene.
Hygiene: Important in production.
Efficient meat inspection: Critical for safety assurance.
Preservation: Maintaining meat quality.
Skilled butchers and proper equipment: Essential for efficient slaughter.

Ante-Mortem Inspection

Age: Specific ages for various animal types, with swine ranging from 6-12 months old.
Sex: Factors such as barrows/gilts (swine), boars, sows affecting meat quality.
Size: Different sizes required for cattle/carabao (300-450 kg), and hogs (80-100 kg).
Fatness: Fat composition influences flavor and juiciness.
Health: Animals must be healthy.

Post-Mortem Inspection

Dressing Percentage (approx.): Percentage of edible portion (hog-70%, cattle-60%).
Classification: Classifying meat based on characteristics.
Inspection and Condemnation/Passing: Process of inspecting carcasses for quality and fitness for human consumption.