AGSC 50 Slaughting of Animals and Processing of Their Products PDF
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This document covers general information on slaughtering animals and processing of their products, including terminology, slaughtering procedures, and inspection procedures. It has details of different procedures like ante-mortem and post-mortem inspections, and provides guidelines. It also covers various types of animals like swine, cattle, carabao, and goats, in meat industry.
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**AGSC 50** **Slaughtering of Animals and Processing of Their Products** **INTRODUCTION** **Importance of Animal Products** - Source of meat, milk, and eggs (income, family consumption) - Protein: 55%, Calories: 16% (FAO, 1992) **TERMINOLOGIES** **Abattoir**: Registered premises authorize...
**AGSC 50** **Slaughtering of Animals and Processing of Their Products** **INTRODUCTION** **Importance of Animal Products** - Source of meat, milk, and eggs (income, family consumption) - Protein: 55%, Calories: 16% (FAO, 1992) **TERMINOLOGIES** **Abattoir**: Registered premises authorized for animal slaughter (human consumption). **Brand**: Approval mark for slaughtered animals. **Carcass**: Body of a slaughtered animal post-bleeding and dressing. **Ante Mortem Inspection**: Pre-slaughter inspection for animal welfare and health status. **Boning**: Removal of bones from meat cuts. **Bung**: Cecum and part of the folded colon. **Contamination**: Transmission of objectionable substances to meat. **Controlling Authority**: National Meat Inspection Commission (NMIC), now NMIS **Deputized Meat Control Officer**: Trained veterinarian authorized for meat inspection. **Disinfection**: Use of chemicals or agents to eliminate microorganisms on surfaces. **Downer**: Animal unable to stand, treated as "suspect." **Edible By-Product**: Parts of animals other than meat, safe for human consumption. **Emergency Slaughter**: Slaughter due to accidents or conditions like suffocation. **Evisceration**: Removal of internal organs. **Fit for Human Consumption**: Meat passed by an inspector, free from disease or contamination. **Grading**: Classification of meat based on characteristics for sale. **Hot Meat**: Meat from clandestinely slaughtered animals. **Inedible By-Products**: Non-consumable by-products from slaughter. **Inspected and Condemned**: Carcasses unfit for human food. **Inspected and Passed**: Carcasses deemed fit for human consumption. **Lean Cuts**: Pork cuts composed of loin, ham, and shoulder. **NMIC**: National Meat Inspection Commission. **Passed for Rendering**: Carcasses fit for conversion into animal feed. **Post Abattoir Handling**: Meat handling post-slaughter, including transport and storage. **Primal Cuts**: Major cuts of meat like loin, ham, belly, and shoulder. **PSE Meat**: Pale, soft, and exudative meat (usually swine). **Retained**: Carcasses held for further examination. **Rigor Mortis**: Stiffening of muscles after death. **Scalding**: Submersion of carcass in hot water (54-82°C). **Scraping**: Removal of hairs or feathers after scalding. **Shrouding**: Wrapping carcasses with cloth for preservation. **Slaughter**: The 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 from slaughter. **SLAUGHTERING** **Basic Requirements for Slaughtering**: - Cleanliness of meat. - Hygiene in production. - Efficient meat inspection. - Proper preservation. - Skilled butchers and proper equipment. ANTE-MORTEM INSPECTION 1. **Animal Selection**: - - Swine: 6-12 months - Cattle/Carabao: \
