Factors in Selecting Animals for Slaughter PDF
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Lourdita A. Llanto
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Summary
This document discusses factors to consider when selecting animals for slaughter, including age, sex, size, fatness, and health. It also covers management practices like fasting, relaxation, and handling prior to slaughter, and explains the impact of stress on meat quality.
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Factors in Selecting Animals for Slaughter Lourdita A. Llanto Selection of animals for slaughter Depends on: the purpose for which the meat is to be used and cost of end product Factors to consider 1. Age From old animals meat is dark , rough textur...
Factors in Selecting Animals for Slaughter Lourdita A. Llanto Selection of animals for slaughter Depends on: the purpose for which the meat is to be used and cost of end product Factors to consider 1. Age From old animals meat is dark , rough textured but flavorful, high water binding capacity; high emulsion capacity; high degree of marbling Recommended age: Swine – 6-12 months Cattle/carabao – 3 yrs or younger Goat – 1 yr old 2. Sex Barrows and gilt – best for curing Boars – young (200 days or below)or
