Slaughtering, Processing and Marketing of Farm Animals PDF

MODULE5 SLAUGHTERI NG, PROCESSI NGANDMARKETI NGOFFARM ANI MALS I ntr oduct ion Theulti mategoalofanymeatpr oducerist opr oducehighqual i...

MODULE5 SLAUGHTERI NG, PROCESSI NGANDMARKETI NGOFFARM ANI MALS I ntr oduct ion Theulti mategoalofanymeatpr oducerist opr oducehighqual i tymeat.The mannerofsl aughter ing,oneoft hemanyf actorsaf fecti ngmeatqual itydeser ves seri ousconsiderati on.Successfulsl aughteringandmeathandl i ngcannoti mprove thequalit yofmeatbr oughtaboutbybreeding,f eeding,andmanagement.However , i mpr operproceduresusedbeforeanddur ingsl aughteringoperati oncanl owerthe yiel dandi mpairthequalit yoft hemeat.Sincecar cassi sthefinaldetermi nantof pesosreturnofinv estment,car eshouldbeexer cisedt ot hesl aughteri ngoperati on. Obj ect ives 1.Acquaintwi t ht hedif ferentt er msusedi nmeat,eggsandmi lk; 2.Famili arizewitht hedifferentcomponent sandconst i tuentsofmeat,milk andeggs; 3.Famili arizewiththepr operselection,pr ocedureandhandlingmanagement offarm animalspr i ortosl aughterandrelat eitsimport ancet omeatqual ity ; 4.Discusst heprocessofsl aughteri ngandpr ocessingl i vestockandpoultr y; 5.Famili arizeandi denti fyt hedi f ferentwholesaleandretai lcutsfr om por k andbeef ;and 6.Experi encehandsondr essingachi cken. Lessons 1.Sl aughteri ngandMeatFabr i cation 2.Compositi onofMeat , MilkandEggs 3.Pr inci plesofProperHandl ingandPr ocessi ngofMeatandMi l k 4.Market ingofLivest ockandPr oducts 1 Di rect iont otheLear ner 1.Sof tcopyoft hisModul ewi l lbesendt olearnerthroughonl ine; 2.Thel ear nerwi l lanswerall Self- Checksandper form allacti viti esthati s beingaskedi neachl esson; 3.Per form/ answersummat ivetestatt heendoft heModul e; 4.Thel ear nerwi llsubmit/sendsof tcopi esoft hei ranswer sont heself- checks,act ivi ti esandsummat ivet estonorbef oret heschedul eddateof submi ssi ont hroughonl ine; 5.Consul t wi th t he instructor/professor on t he schedul ed on-li ne classes/ meet i ngsf orcompr ehensiononv ariouscont entsofthelessons; 6.Mi dTer m/ Final swi l lbedoneon- l inebasedt heschedul eddat eprovi dedby thecampus; 7.Rel easi ng/sendi ngofsoftcopyoft henex tandsucceedi ngmodul eswil lbe donet hroughonl i neaf t ercompl et ingal lt her equir ement soft helastmodule; and 8.Gr adingwi llbebasedont hef oll owi ng: A.Cl assSt anding =60%  Check =10%  Acti vit y =20%  Summat i veTest=30% B.Mi dter m/Fi nalExam =40% Tot al =100% 2 Lesson1:Sl aught eri ngandMeatFabr icat ion I ntr oduct ion/ Rat ional e Theul ti mategoalofanymeatpr oduceri stopr oducehighqual i tymeatbased onthemannerofsl aught eri ngasthi sisoneofthemanyfact orst hatmeatqual it yis assur ed. Successfulsl aught eri ngandmeati mprovementofqual i tyi sbr oughtaboutby breeding,feedi ng and good management.Howev er ,impr operprocedures used beforeanddur i ngslaught eri ngoperat ioncanlowerthey i eldandimpai rt hequali tyof themeat.Thecarcassisthefi naldet ermi nantofpesosr etur noni nvestment,pr oper careshouldbeempl oyedonhandli ngduri ngtheslaughteri ngoperati on. Obj ect ives Att heendoft hel esson, thest udent s/l ear ner sshal lbeabl eto: 1.Definethedif ferenttermsi nmeatandmi l k; 2.Fami l iar izewit ht hedressingy i eldofcommonl ivest ockandpoult ry; 3.Fami l iar izewit handl earnt heselection,managementand operati onsofanimal sforslaughteri ng; 4.Slaughterachicken; 5.Fami l iar izewit ht heapproxi matedressingpercentageofli vest ockand poul t r y;and 6.Fami l iar izewit handl earnt hegener alpr inci plesoffabr icat ionand wholesalecutsofpor k, beefandcar abeefcarcasses. Def ini ti onofTer ms: A.MeatTer ms Meat–t hecar casspar tscomi ngf rom ani mal ssuf fi cient lymat ureand heal thy Beef–meatf rom cat tl emor ethanoney earol d Veal–meatf rom cat tl elesst hanoney earol d Car abeef–meatf rom car abaosmor ethanoney earol d 3 Chev on–meatf rom goat s Por k–meatf rom swi ne Mut ton–meatf rom sheep Lamb–meatf rom sheep Veni son–meatf rom deer Hotmeat–meatf rom ani l legal sour ce Freshmeat–meatt hathasnotunder goneanysubst ant ialchangef rom t he ti meofslaught er Meatby -pr oduct s–edi bleby -pr oduct sfr om t hesl aught erhouse Abatt oir–thepr emi sesappr ovedandr egi ster edaspr emi sesorsl aught eri ng ani malsforhumanf ood Col dslaught er–sl aught eri nganani mal deadofsomecausespr iort o sl aught er Fabri cat ion–pr ocessofcut ti ngcar cassesi ntost andar dwhol esal eandr etai l cuts Fl ayi ng–actofr emov inghi def rom ani mal s Cor nedmeat–pr eparedmeatcuredbysoakingwit horwi thouti njecti nginto i tasoluti onofcommonsal twi thorwithoutoneormor eni trat e,ni tri te,sugar , dex trose, syr up,honey , andwi ththeuseofspices Cur ing-t headditi onofsal twithorwithoutni tr ate,ni tr it eandsugarforthe pur poseoflengt heni ngshel fli feand/ orenhancingthedevel opmentofodor , col orandfl avor Qui ckfreezi ng–f reezi ngpr oduct ssucht hatt hedeepestpor ti onhar densi n 30minutes Deepf reezi ng–f reezi ngpr oduct satat emper atur eof- 20oForl ower. Gr eenhams–unsmokedcur edhams Hotbonedmeat–meatdebonedbef oret hedev elopmentofr igormor ti s 4 Mi lkTer ms Pasteuri zat ion–iti saprocessofheati ngaf oodstuf f,usuall yali qui d,fora def init etimeatadef ini tet emperat ureandther eaftercool ingitimmedi atel y Homogeni zati on–fatgl obul esaresubj ect edtomechanicalt reat mentwhi ch br eakst hem downi ntosmall ergl obul es, unif orml ydi spersedinthemi lk Cer ti fi edmilk–fr eshmilkofhighpur it yt obedeli ver edtothecust omerwi thi n 36hour s.Thenumberofbact eriai s10,000orlessperml. Pasteur izedmilk–mi l kheat edtoatemper atur eofnotl owert han145oFf ora per iodofnotlessthan30minut es. Homogeni zedmilk–milkt hatcont ainsf inergl obul esofbut ter fatthant hose presentinf r eshmilk.I tisprepar edbypassingf r eshmil kt hr oughsmall openingsbypressur e. Evaporatedmil k–f r eshmilkwhi chhasbeenevapor atedt oaconcent rat ion of73. 7% wat er.I tcontai ns7% prot ein,7. 9% f at,9. 9% l act oseand 1. 5% minerals. Condensedmilk–concent rat edmilkt owhichsugarhasbeenadded.I thas 27%water,8. 1%prot ein, 54. 8%lact oseand1. 7%mi ner als Dr iedpowdermi lk–dr iedmi l kobt ainedbyev apor ati ngt hemoi stur efr om t he mi lksol ids Fil ledmil k–mi l kwher ethebut ter fati srepl acedwi thv eget abl efatsuchas coconutf at Recombi nedmi lk–dr yski mmi l k,dr ybut ter mil kpl usbut teroi l Reconst it utedmi lk–mi l kpowderpl uswat er. Dr essi ngYi eldofCommonLi vest ockandPoul tr y Therear esev eralwaysofexpr essi ngthey i eldofanimalsslaught ered. Thi sincl udesdr essi ngpercent,l ean-f atboney i eldandbonelessrecovery.The st andardmet hodofobtaini ngdressingpercentisdivi dingt hecar cassweight bytheslaughterweightmulti pli edby100.Thewei ghtofthecarcassshoul d beobtai nedaf t er24-48hourschil li ng 5  wit houtt heheadandi nter nalorgans.Lean,f atandboneyiel disobtai nedby separati ngthecar cassint oitscomponent sanddivi dingi tbyit sliv ewei ght mul t ipl i edby100,whi l ethebonelessy i eldi sobtai nedbydeboni ngthewhol e carcassanddivi dingitbytheli vewei ght. Usi ngt heabov epr ocedur es, thef oll owi ngdat awer eobt ained: Speci es Dr essing Lean FatYiel d Bone Boneless Percent Yiel d Percent Yi eld Yiel d Percent Per cent Percent Goats 43 27 4. 6 9 31.6 Beef 48 34 4 9 38 Carabeef 48 33 4 9 37 Swine 69 - - - 60 Mallar d 55 2 12 1 41 ducks 9 5 Pekinducks 65 31 17 17 48 Muscov y 64 35 14 15 49 Broi ler 70 40 9 15 44 Sel ect ionofani mal sforsl aught er 1.Fact orst oconsi der : a.Ageoftheanimals a.1 Swine–6t o12mont hs a. 2 Goat sandsheep–12mont hs a. 3 CattleandCarabaos-3yrsoryounger a. 4 Meatf rom ol danimal–juici er a. 5 Youngani mals–aremor ewater yonthei rmeat b.Sexoft heani mal b. 1barr owsandgil ts–meatforcur ing b. 2boars–200daysorbel ow c.Si ze c. 1 hogs–80- 110kg c. 2 cat tl eandcar abaos–300–450kg d.degr eeoff atness–f atgi vesmor efl avor e.heal thoft heani mal 6 ManagementofAni mal sPr iort oSl aught er 1.Fastingi ssimpl ythewithdrawaloffeedsalthoughwaterisgivenonadl i bit um basis.Ther ecommendedlengthoft imeforfastingpr iortoslaughteris12t o24 hoursforsimplestomach(eg.pigs)and24t o48hoursforruminants(eg.cat tl eand carabao).Fasti ngisdoneduetosev er aladvant agessuchas: a.Savi ngoff eeds b.Easeofcleaningtheentr ail s c.Thoroughbleedingresul ti ngtoabr ight lycol oredcar cass d.Longershelf- li fe e.Lowershrinkageofmeat 1.Av oidSt ressandMi shandl ing Asmuchaspossi bl e,noform ofst ressandmi shandl i ngmustbegi ven toanimalspr iort oslaughter.Theex ampl eoff ormsofst resst hatmay beincur redbytheanimal sare: a.Shi ppingstr ess b.Overcr owdingst ress c.Dri vi ngstress d.Heatstr ess 2.Anyf or msofst ressshoul dbeav oidedduet othef oll owi ng r easons: a. Lossofmuscl eglycogenstressishighlyrel atedtotheamountof glycogenandt heglycogencontentsaffectthepHoft heresulti ng meat.Thenor malpH ofl i veani malsisabout7. 2 – 7.4 upon slaughter ing.Thisdropdownduet o conver sionofglycogent o lacti cacid.ThenormalpHofmeati s5.3–5. 5.Gly cogenisusedup whent heanimalissubjectedtostress.Hence,thepHoft hemeat becomesl owerthannormal l evel. b.Hightemper at ureofthecarcass.Itisidealtochi l lthecarcassat oncet oi mmedi atel ycheckther api dgr owthofmi cr oorgani sms.I t will takelongerti metochil lthecarcassf r om stressedanimal. c.Lowwat erbindi ngcapaci tymeatf rom stressedanimalshashi gher shri nkage. 7  d.Lowaroma,f lav ortext ureandj uici ness.Thef inal pHoft hemeat aff ect sthequal it yofmeat. Toav oidst r ess,asmuchaspossi bl et ranspor tanimal searlyinthe mor ningorl ateatnight, usingv ehi clewit hpr operventi l ati on.Donotoverl oad thev ehicle.Ifstr esscannotbeav oi ded,animalsmustbegi venti met orel ax beforet heyar esl aughtered.Theyshouldbekepti naholdi ngpenfor1- 2day s. 3.Pr act iceSani tat ionandHy giene Good sanitati on and hygi enemustbepr acti ced notonlyduri ng the sl aughterprocessbutal sopr iort ot hi sacti vit y.Oneofthemostcontaminant ofmeati sthemi crof lorawhi chi sabundantonfeces.Animal sforsl aughter mustbegi v engoodbat htowashoffdir tontheskinoftheani mals. 4.Sl aught erOper ati ons The sl aughter ing pr ocedureis essent ialto al lmeatanimals.The fol l owingarethesequent ial stepsongeneral slaught eri ngpr ocedur es: a.Ant e-mortem i nspecti on – di seased, pregnant or dead animalsar er ej ect edforslaughtering. b.St unning–t hepr ocessofr enderingt heanimal unconsci ous withoutkil lingt hem. c.St i cking–t er mf orbleeding. d.Ev iscerat ing–r emov alofv i sceral organs. e.Washi ng–t hecar cassiswashedwi thcleanpotablewater. f. Postmor tem –meati spassedf orconsumpt ion,passedaftera tr eat mentorcondemned. g.Chi ll ing–subj ectingcarcassat2- 4degr eesCent igr ade Temper ature 5.Pr ocedur efordr essi ngachi cken a.Restr ainthechi ckenbyhol dingt hewingsandf eet/ shankwi thbothhands. Propercareinhandl ingmustbeobservedtoav oidbonedisl ocat ionor fr actures. b.Posit ionthechi ckenwit hheaddownwardandfeetupwardandpreparefor bl eeding. 8 c.Bl eedthechickenbycut ti ngt het hroatj ustbehi ndt hel owerj awatt hel eft si deoftheneck. d.Washchickenwi thtapwater.Thi swillal l owt hescal dwat ert openet rat e t hefeat hersandreacht heski nevenl y. e.Toscal dthebird,holditatt heshankanddipi tinhotwat er(138- 140 degreesFarenheight)wit hagitat ionf or30- 60secondsunt ilt hewat er penetrat esthefeathert otheski n. Cauti on:Do notpl ace the chi cken int othe scaldi ng waterunti l breat hingandallmov ementshav estoppedt opr ev entcontaminat ion oftheint ernal airsacswithscaldwater. f. Handpl uckthefeat hersbyr ubbi ngthecar casswithhandi mmedi at ely aft erscaldi ngsinceplucki ngi smoredi ffi cul ti ft hecarcassisallowedt o cool.Scal eofshankcanber emovedbydippinginthescal dingwat erfor 30-60secondsandimmediatelyr ubbi ngitwit ht hehandwhil est i l lhot. g.Toev i scerat et hechicken,makeahor i zont alcutacr ossbodymi dway betweentheendsoft hebr eastboneandv ent.Thenmakeasepar atecut aroundthev ent.Makeahor izontalcutatt hel owerneckjustabovethe chestandloosent hecr op, esophagusandt het rachea.I nserty ourhandat thelar gerhorizontalcutatthev entandloosent heorgans,t aki ngcarenot torapt ureorcuti ntest inestoav oi dcontaminat ingthemeat. Afteral lorganshav el oosenedfr om t hechi cken,graspthegi z zardand gentl ybutf ir ml ypullitfr om thecav i ty.Ther estoft hei ntest inesand i nternalorganswi l lfoll ow exceptt hehear t,reproducti v eorgans,kidney andlungswhi chmustber emov edseparately.Thel ungsarei mbeddedi n theri bsandar eremov edbyraki ngthrought her i bswi t ht hefi ngers. h.Removetheheadbycut t ingj ustbel ow t hel owerj aw,andt heshankby cut ti ngatthehockj oint. i. Washt hecar casst hor oughl ywi thcl eanwat er. j. Cl eant hegi blet sandobt aint hei rwei ght. k.Chi l lthecar cassandt hegi blet s. 9 Gener alPr inci plesofFabr icat ion: 1)Tendermeatsepar at edf rom t oughmeat–met hodsofcooki ng 2)Thi ckporti onseparatedfr om thi nport ion 3)Musclesmustbecutacrossthemeatfiber s 4)Cheappart sseparatedfr om expensi veparts Whol esal ecut sofpor k,beef&car abeefcar casses: 1.Fr ontquarter :ri bs,pl ateorshortplat e,br isket ,foreshankchuck 2.Hi ndquarter:fl ankornavel,l i on.Round 3.Whol esalecutsofporkcarcass:shoul der,ham l ion,bel l sorside Por kMeatcut -out s Sel f- Check:( 30pt s) 1.Whyi si tthatcookedmeatofy oungerani malsr esul ttohi gher shr inkagethanthoseofmatur edani mals?(5pt s) 2.Inyourownunderst andi ng,expl ainf ull ythef our( 4)gener al pr inci plesofmeatf abri cati on.(20pt s) 3.Whyisf ast ingi mpor tanti nsl aught eri ngoff arm ani mal s? (5pt s) 10 Lesson2:Composi ti onofMeat ,Mi lkandEggs I ntr oduct ion/ Rat ional e Milki sconsi deredasindispensabl efood;ontheotherhand,eggisacompl et e foodwhi lemeatisoneoft hemostcommonl yusedasf oodandv i andf orhumanas partofitsdiet.Itisv er yi mperati vethen to know allthe pert inentf act sand i nformat iononthesai danimal productst oappreciat eit seconomi cv al ue. Obj ect ives 1.Famili arizewit hthediff erentcategoriesandcompositi onofmeat; 2.Fami l iari zewiththegeneralcharact er i sti cs,composi ti on,commontest s andnutriti onalv alueofmilk; 3.Famili arizewit hthediff erentdairyproducts; 4.Fami l i ar i zewit hthecomposi ti onandpr oxi mat ecomposi ti onofegg; and 5.Famili arizewit hthecrit eri aofeggqual it yandt hei rmeasuri ng procedure. Cat egor iesofMeat : 1.Redmeat–f rom cat tl e,swi ne, sheep, goat s,hor sesandot her s Composi ti onofMeat a.Phy sical -lean( muscl e), fat ,boneandconnect ivet issues. b.Chemi cal b.1 water–65- 75% b. 2 Protei n–15- 20% b. 3 Minerals–1% b. 4Fat–2–12% b. 5 Fatsolubl ev itaminsarecont ainedinthefatcompet ent b. 6 MostBv i tami nsarefoundi nthemuscl e. b. 7 Simplecarbohy drat esinmusclearelessthan1% b. 8 Glycogenandgl y cogenarefoundintheli ver 11 c.Nut ri ti veVal ue -redmeats–abundantsourcesofFe.ZandBv itami ns -excel l entsour ceofprotei n. MI LK Gener alChar act eri sti csofMi lk Milkis“nat uresperfectfood,„‟andfoodf orall ages.Interm ofcolor,i tranges fr om abl ui sht oal mostgol deny ell ow.Inl argequant i ti es,mi l k appear sent ir ely opaque.I thasnopr onouncedt astebutsl i ght l ysweett omostper sons.Fr eshly drawnmi lkhasl owchar acteri sti csodorandi t spHi sabout6.5.Whenmi lkisallowed tostandundi sturbedf oraf ew hours,alayerfor msont hesur f ace.Thislayeri sa cream whi ch is composed oft he fatglobul es.Since milkisv ery nutriti ous, microorganismsgr owi nitveryfastandspoilsit.Thenormalf r eezingpointofmi lkis -. 545oC.Awhi t ej ell ymashwhenaci d is added t o mi l k i s cal led “ curd. ” Composi ti onofMi lk Mi l kComposi ti onofdi ff erentMammal s Wat er Protei n Fat Lact ose Ash Cattl e 87. 29 0. 40 3. 66 4. 92 0. 71 Buffalo 82. 44 4. 74 7. 40 4. 64 0. 79 Carabao 78. 58 5. 66 9. 68 5. 10 0. 98 Goat 87. 81 3. 50 3. 80 4. 10 0. 78 Sheep 80. 60 5. 44 8. 26 4. 78 0. 90 Human 87. 60 1. 20 3. 80 7. 00 0. 21 Cow’ s 73. 79 16.17 3. 70 2. 30 0. 9-1. 0 Colostrum Const it uent sofMi lk A.Wat er–i sthepr inci pal const it uentofmi l kwhi chi sabout87%. B.Fat–presentasf atglobule.Itisv erygoodabsorberofflav orandodor anditcomesi nt wof orms:( a)truef at -gly ceri des,and( b)associ ated subst ancesl ikelecit hin,cholester ol,carot eneandVitA,D,andE. 12  C.Non- Fat tysubst ances 1.Lactose – mil k sugar,about4.9%.I tis composed ofcomplex disacchar idesmadeupofgl ucoseandgal act ose.Lact oseiseasil y fermentedbymicr oorgani smstolact icaci d. 2.Nitr ogenoussubst ances– composedof95% prot einsand5% non- protei ns.Prot einsarecomposedofcasei n,78. 5%;mil kserum pr otei ns, 16.5%.Protei nsareofhi ghqual i tyalmostt hesameasmeatbutl i ttl e bi tl owerthanegg.Pr otei nissli ght lydef ici enti nsulfurcontai ning ami noaci d. D.Miner als–t hisi ncludesCal cium, Magnesi um, Phosphat eandCi tr ate.I tis 0. 7%incow‟smil k. E.Otherconsti tuent s– i tcontai ntheenzymesperoxi de,cat alase,l i pase, phosphat ase,andreductase.Al mostal lthev itami nsar efoundinthemil k. CommonTest sforMi l k Sampli ng – milkmustbeagi tat ed ort hor oughlymixed befor eget t ing a sample.Samples ar e commonlypreserved byf ormali n,mercuri c bichl ori de or cor rosiv esubl imateandpotassi um di chromate.Thediff erentt est sare: 1.Fatcontentt est–thisi snormall ycarr iedoutbytheuseofaBabcockt est. 2.Totalsol ids–bytheuseofthelact ometerorbyactual dry ingofthe samples 3.Caseindeter minat ion–bytheuseofWalkermethod 4.Quali tyDeter minati on a.Acidi tytest– ti tr atabl eacidit y.Nat uralaci dit ydue t oPO4and casei n;devel opedrealaci dit yduetol acti caci d. b.Sedi menttest–t hisisamethodbywhi chtheamountoff or eign mater iali sdetermined.Thi siscommonlydonebyl et ti ngthemi l k st andinav i al, byfil teri ngandcent ri fugi ng.Thestandardamountof mil kis4ounces. c.Brom- thy mol - bluetest–t hi stesti sbasedont hereact ionofthe i ndicat ortoal kal inesol uti on.Brom-t hymolt urnsyel lowinacidand bl ue in alkal ine.Milk wher et he i ndi cat ort ur ns bl ue indi cat es mastit icanimal. 13  d.Alcoholtest–mi xmilktoanequalv ol umeofalcoholinat esttube andmi xthoroughly.Ifthewallofthetestt ubeisclean,itisnormal milk.I fthewallsofthetesttubehaveasmallwhit epar t iclesofcurd, milk has high acidit y may be formed fr om di seased udder s, colost rum orhighincoagulati ngenzymes. e.Met hylene- bluereduct iontest–t hi st esti sanindicat orofbact er ial acti vit y.Thet imeittakesforthebl uecolorinthemi lk-indi cat or mixtur et oturncol orl essindicat esact i vit y.Shor tti mei ndicateshi gh acti vit y. Nut ri ti onalVal ueofMi lk Mi lkcont ainsbroaddi stri buti onofessenti alnutr ient s.Mil kisespeci all yri chin hi ghqual it yprot ein,cal cium,phosphor us, ribof lavi n,andotherBvit amins.I tisapoor sour ceofvi tami nD, C,andir on. Milkprotei ni soneoft hehighestqualit ypr otei ns.Theonlypri nci palof def ici ency ofmi l k protei nisl ow sulf urcont ai ning amino aci d;cy stei ne and methi onine.I tisveryri chinly sine.Mil kli pids,however,cont ainhi ghsat urat edfatt y aci dsandl owli nol eicandli nol enicfat tyaci d. Thefatsolubl ev it aminsofmi l karest abl etoheatandotherprocessi ng treatments.TheBv i taminsofmi l kexistpar tial l yinafr eestat eandpart ial l ybondt o proteins.There,t hebi ol ogicalacti vi tyoft heboundfor msmaydependoft heir releaseuponingeston. i CommonDai ryPr oduct s 1.Butter-t hisisaprocessedfatfrom milk 2.Cheese–t hi sispr ocessedsol i dsfrom theskimmilk, Ex ampl esar e Sta.Cruzcheese,softwhitecheese,processedcheese 3.Chocomi lk–frui tfl avoredwhol eorreconsti tut edmi l k 4.I cecr eam 5.Pastil lasdeleche 6.Yoghur t 14 Egg Composi ti onofEgg a.Shel l–sur r oundsegg contents,ithast womembr anes whichisat tachedt otheshelland ti ghtlyenclosest heeggcont ent.I t hascut i cleorbl oom which protect st hecov eringoftheshell b. Eggwhiteoral bumen– sur roundstheyol kandkeepst he yol kinthecent eroft heegg c.Wei ghtofeggat52–58gms. a.fat–4.5gm. b.Cholest erol–213mg c.prot ein–6. 25gm. d.70%calories d.Wei ghtofLar geEgghas: d. 1 Eggshel landmembr anes–11% d. 2 al bumenoreggwhi te–58% d. 3 eggyol k-31% e.Nut ri ti veVal ue: e. 1 sourceofhi ghquali typrotein e. 2f atandchol ester olelements:Fe,P,S,Cu,K, e. 3f atsolublevit ami n( A, D,E,K)Na,Mg, Ca,Cl ,Mn e. 4 Bv it ami ns(foli cacid,ri bofl avin, cyanocobal aminand pant hothenicacid) e. 5 Yolk–y el lowishcoloredporti onoft heeggsur roundsbyat hin tr ansparent“vit ell ine”membr ane. 15 Pr oxi mat eComposi ti onofEggs mg Moist ur Prot ein Fat Ash Ca Pho Li zard e 16. 2 13.8 1.7 35 s Antegg 68.3 17. 4 3. 8 2.8 9 160 Chi cken 71.0 12. 4 11.0 1.0 73 217 egg 72.8 74 180 Duckegg 70.6 11. 7 12. 6 1. 0 71 17 Tort oise 76.6 12. 0 10. 2 1. 2 84 4 Quail 73.9 11. 8 10. 6 1. 0 80 19 3 EGGS SIZ WEI GHTRANGE( gr ams) E 62andabove Extral arge 55to61 Large 55to61 Medium 41to47 Small 41 Pewee 16 Cr it eri aofEggQual it yandThei rMeasur ingPr ocedur e CHARACTERISTI C I NSTRUMENTS PARAMETER/ METHOD S Exteri orQualit y Scale Eggwhit e Size(weight) Calipers Eggform Form Fan Eggshell col or Shapecol or Scale Shell per cent age Shellst abili ty Micr ometerscr ew Shell thickness Pressureload Shell strengthElast. Micr om.+press. Deformat i onSpec. Saltsoluti on gravi ty Aeromet er I nter iorQual i ty Height meas. Al bumenhei ght Fr eshness i nstrument Height meas. Yol khei ght i nstrument Height meas. + Al bumeni ndex cali pers Height meas. + Yol kindex cali pers Pressureload Yol kmembranef ir mness Viscosimeter Vi scosi ty Vi scosit y Defined Emulsi on May onnai se-mix Emul sioncapaci ty (mixer-Measure) Mixer-measure Pressureload Foamingabi l it yFoami ng Foami ng stabi li tyFoami ng Definecakesor t s fi rmnessThi ckness, numberandDi str ibuti on Fanorf otometer ofthepr essCol orvalue Backi ngqual i ty Sensor yt ests: Notesf orsinglecr i ter ion Decision or r anging or Yolkcol or Fortotalaccept abil ity test Taste, aroma, col or Chem. Anal yses t o Eggcomposi tion i dent i ty The per cent age of Nut ri ti onal val ue protei n, Ami noacids,f at,fat ty Acids,vit amins,water, etc. 17 Source: Schol tyssek, S.1991.Whatcanbedonet ocont rol eggqual i ty.Wor ldPoul tr y. 7(5) :11-13 Sel f- Check:( 30pt s) 1.Whatar ethef eat uresofanegg?( 5pt s) 2.Di scusst henut ri ti vev alueofanegg.( 10pt s) 3.Di ff erent iat ebut terf rom cheese.( 5pt s) 4.Di scusst henut ri ti onal val ueofmi l k.( 10pt s) 18 Lesson3:Pr inci plesofPr operHandl ingandPr ocessi ngofMeat andMilk I ntr oduct ion/ Rat ional e Meatandmi lkdeter iorat ionislargelycausedbybact eri a,y east& molds. Micr oor ganismscauset hechangesint aste,odor&appearanceofmeatandmi l k. Thegrowt hofmi cr obesisaffect edbyf oodsuppl y ,moi sture,at mospher iccondi ti on, chemical,physi calenvi ronment&t emperature. Inthisl esson,thedi ff erentcomponent saf fect ingt hequal it yandmethodsof pr eservat ionsaswel lastheby - product sofmeatandmilkar ebeingt ackl edand di scussed. Obj ect ives: 1.Famil iar izewi ththedi fferentmicroorganismscausingmil k deter ior ati on; 2.Famil iar izewi thanddiscussthedi f ferentprocessestopr eventmilk deter ior ati onandthei rend-products; 3.Famil iar izewi ththedi fferentmeatpr ocesses; 4.Famil iar izewi ththedi fferentty pesandcl assi fi cati onofprocessedmil k; and 5.Famil iar izewi ththecl assifi cati onofby - productsbasedonhuman consumpti on. Mi l kDet eri orat ion In mil k deter ior ati on,microor ganisms such as fungi ,bacter ia,v i ruses & par asi tescancauseminimal lossofpalat abil i ty, appearance&nutr iti vev al ueofmi l k.  Condi ti onsthatf avort hegr owt hofcer tai nmi crobes: a.bact eri a =18%MC b.molds=13%MC 1.Aer obi ccondi ti on–mi crobesneedai rtogr ow–ex ter nal por ti onofmeat 19  2.Anaerobi ccondi ti on–mi crobesneedNoai rtogr ow&mul ti ply - port ionofmeat  Foodpr eser vationt echni quest hatrequi ret heuseofcer tai naci dscan ext endshel fli feofmeat&mostproduct s Pr ocessi ngofMi lk 1.Pasteur izat ion–heati ngofmilkatcer tai ntemper atur eov eraper iodofti me toki llharmfulmi croor gani sm at63 Cf 0 or30minor161Ff 0 or15seconds (UHT). 2.Homogeni zati on–makingast abl eemul sionofmi l kfat&mi l kser um so t heywil lnotsepar ate 3.Cr eam Separ ati on–r emov ingcr eam ( fat )fr om SNF&H2O Pr ocessi ngofMi lk Whol 1. eMi l k-3. 25%mi l kfat&8. 25%SNF -past eur ized&homogeni zed 2.Ski m mil k(l iqui dorpoweredf or m)–fati sremovedand0. 5%f ati slef t. Maybefor ti fi ed(enri ched)wi thv itaminsandminer als. 3.Evapor atedmi l k–about60%wat er. 4.Condensedmi l k–wat eri sremov ed&nol ongersubj ect edt ofur ther tr eatment. 5.SweetenedCondensedMilk–addi ti onofsuf fi cientsugart opl ainwhol eorski m mil k–t oensurepreser vat ion. 6.Dr yWhol eMi l k–wat ercont enti stot all yremov edbydr yingpr ocess. 7.I ceCr eam –madef rom cr eam &sugarpl usf lav ors 8.Cr eam –l i qui dmi l kpr oducthi ghi nfat&i ssepar atedf rom mi l k. 9.But ter–concent rat ionofmi l kpr otei n. 10.Fer ment edmi l kbev erages–y akul t,y oghur t,l act ojui ce 20 Pr ocessi ngofMeat  processedbyut il izi ngandalteri ngfreshmeatexceptf orsi mpl e gri nding,mixing&cut t ing  toprolongstabi l ity&shelfl ifeofmeat&meatpr oduct s.  toproduceflav orful&nutri ti ousproducts  enhancesmar ketabil it yofpr oduct s  provi deconv eni ence&v ari etyofproduct s Ty pesofPr ocessedMeat 1.Cur edMeat–ham,bacon,t ocino, tapa,.Appl i cat ionofsal twi thorwi thout sugar, wit horwit houtni trat e,mayormaybesmoked. 2.Sausages–meatproduct sthatar egr ound, sal ted&seasonedusual l yst uff ed i ncasi ng/f ormedi nmol ds The foll owi ng aresomepr act ices andmat eri als usedi nthe processi ngofmeat: 1.Sal t– isacuringingredi entwhi chisusedtodehy drat emeatt hrough osmosisi nact ivemicr oorgani smscausi ngspoi l age 2.Sugar–isacur ingi ngredi entwhichisusedtolowerph&enhancesf lav or of meatpr oducts.Nit rates – colorf ox ing agent s,i nhi bit s growt h of Clost ri dium bot uli num &otherput refact ivebact eri a. 3.Smoki ng–i sbei ngusedt oimpr ovepal atabi l ity&st abi l ityofcur edmeat s. Cl assi fi cat ionofPr ocessedMeat a.Gr oundSausages–wi thdi scr etepar ti clesofmeat. b.Emul sif iedSausages–f ati semul sif ied&st abi l izedbyl eancomponent s. Exampl eofgr oundsausages–longani sa, chori zodeBil baoExampl e of emulsi fi edsausages–f r anf ust ers,wi eness, bol ogna 21  c.Restr uctur edmeatproducts–madef r om fl akes, groundsorsect ionedbeef orporkshapedi ntoroast s,st eak,l oavesorham. Ex.Smokedsli cedbeef&bonelessham. By–pr oduct swi thl essv aluet hant hemaj orpr oduct : a.Meat–maj orpr oduct b.hides,fat ,bones&int ernal organs–by - product s c.Dr aft ,milkhi des&skin–maj orpr oductmeatfrom ol dani mal –by - product Cl assi fi cat ionofby -pr oduct sbasedonhumanconsumpt ion: Edi bleby–pr oduct s  Var iet yofmeats–edibl epr oduct sor igi nat ingf rom or gans&bodypar ts ot herthancar cass. Ex.Li ver ,hear t,t ongue, tri pe&sweet bread. I nedi bleby–pr oduct s-notf orf oodHi de( ski n)–f rom cat tl e&buf fal o  Hi de-from beefwei ghing>15kg  Ski n–wei ghi ng