Introduction to Slaughtering & Animal Products Processing PDF

Introduction to Slaughtering & processing of animal Products Elmer G. Ruedas, Lagr, MSc Assistant Professor III Meat Production and Consumption in the Philippines. The love of meat products by local consumers in the Philippines saw a rise in meat...

Introduction to Slaughtering & processing of animal Products Elmer G. Ruedas, Lagr, MSc Assistant Professor III Meat Production and Consumption in the Philippines. The love of meat products by local consumers in the Philippines saw a rise in meat consumption. The living standards, diet, livestock production, and consumer prices. Meat demand is associated with urbanization and associated higher incomes leading to a shift in food consumption that favors protein-rich diets, Livestock inventory The latest recorded livestock and poultry inventory by the Philippine Statistics Authority (PSA) are as follows: -January 1, 2020,a total of 2.54 million cattle was recorded, a 0.3 percent rise from the previous year.  The total cattle production from January to March 2020 is estimated at 61.02 thousand metric tons, liveweight. It decreased by 0.5 percent compared with the 2019 same  As of April 01, 2020, the total swine inventory was registered at 12.71 million heads, about 0.2 percent lower than the 12.73 million heads stocks in the same period of 2019. The swine population in backyard farms posted a decrease of 1.8 percent, while the shares in commercial farms registered an increase of 2.6 percent.  The total hog production from January to March 2020 is estimated at 571.26 thousand metric tons, liveweight. Compared to the 567.42 thousand metric tons, liveweight this was 0.7 percent higher.   The total goat inventory, as of January 01, 2020, was 1.5 percent higher compared last year and estimated at 3.81 million heads. Of the total goat population, 98.6 percent were raised in backyard farms while the remaining 1.4 percent were from commercial farms.  The total goat production from January to March 2020 was estimated at 19.07 thousand metric tons, liveweight. It is about 1.1 percent higher than the previous year's same quarter   As of April 01, 2020, the total inventory of chicken was recorded at 185.58 million birds, higher by 0.4 percent from the 184.86 million birds recorded in the same period of the previous year. Stocks of layer chicken improved by 4.2 percent. On the other hand, native/improved chicken and broiler chicken decreased by 0.7 percent and 0.5 percent.  The January to March 2020, total chicken production is estimated at 474.01 thousand metric tons, liveweight, about 3.3 percent higher than the 2019 same quarter output of 459.06 thousand metric Global meat production As of 2018, global meat production was estimated at 336.4 million tons, up by 1.2 percent from 2017. This mainly came from the European Union, the Russian Federation, and the United States of America, but partially offset by production decline in China and stagnation in Brazil, two of the world's largest meat producers. Due to productivity improvements, the introduction of good management practices, streamlined production processes, and new  Across the various meat sub-sectors, outputs remained stable for ovine meat (+0.6 percent) and pigmeat (+0.6 percent). However, bovine meat output registered the highest expansion (+2.1 percent), followed by poultry meat (+1.3 percent). The world's largest meat importer, China increased its purchases significantly, as consumer demand for meat continued to rise partly due to the Poultry meat production World poultry meat production rose by 1.3 percent in 2018 to 123.9 million tons, as the United States of America, the European Union, China, and India expanded production, but offset by declines in Brazil and Argentina. Overall, poultry meat imports increased globally, as exports rose to 13.3 million tons in 2018, a 1.0 percent increase from Poultry meat production The world's leading poultry exporter is still Brazil, with over 4 million tons of exports worldwide. Thailand's poultry exports expanded, underpinned by a rise in imports by the European Union and Japan, and other Asian markets such as the Republic of Korea and Malaysia. Bovine meat production World bovine meat output rose to 71.1 million tonnes in 2018, up 2.1 percent from 2017, principally originated in Brazil, the United States of America, Argentina, the European Union, and Australia. World bovine meat exports in 2018 increased by 6.1 percent to 10.9 million tonnes. Argentina, Brazil, Australia, and the United States of America were mainly behind the expansion. Bovine meat imports in China rose by 29.3 percent to 2.0 million tonnes, equivalent to one- Pork Production World pigmeat output in 2018 is estimated at 120.5 million tonnes, an increase of 0.6 percent from 2017. While China's decline in production was mainly behind the global stagnation, its production was still 46 percent of the world's total. World pigmeat exports are estimated at 8.4 million tonnes in 2018, up by 1.6 percent year- on-year. Global pigmeat imports in 2018 were dominated by China, Japan, Mexico, the Republic of Korea, and the United States of America, which Ovine production World ovine meat output is estimated at 15.2 million tonnes in 2018, up 0.6 percent from 2017, principally driven by increases in China, Australia, but offset by a small decline in the EuropeanUnion. World ovine meat exports expanded by 6.3 percent to just over one million tonnes in 2018 due to a substantial import demand in China, Iran, the United States of America, Japan, and Qatar. Nearly all the expanded volume of exports in 2018 originated from Per capita consumption Demand for chicken has grown faster than other meats and attributed to the absence of cultural and religious hindrances, its affordability, and lower fat content. Chicken is the preferred meat in fast food outlets, a sector experiencing rapid expansion throughout the country. Over the past decade, foodservice spending has grown, and restaurants have developed new chicken dishes to meet this increased demand. Per capita consumption rose by 4% per year from  In the case of livestock products, beef, carabeef, and chevon declining production lead to lower per capita output in 2017 at 1.49 kilograms, 0.81 kilograms, and 0.43 kilograms. Meanwhile, the production of pork figured to 18.20 kilograms per person in 2017 and remained higher than the base year's record with an index of 105.57 percent. The world per capita consumption for chicken is 14.7 kilograms, while pork, beef, and sheep have a per capita consumption of Challenges/Constraints Facing the Meat Industry Prolong droughts. Spread of the African Swine Fever (ASF) and associated import restrictions The spread of the highly pathogenic avian influenza (HPAI) Global antimicrobial standards Animal welfare compliance Strict environmental regulations Threat of Q-fever in ruminants Higher Tariff on imported soybeans Prospects/Opportunities Abundant global export supplies and market demand Continuing increase of urbanized population with higher incomes and changing food habits Improvements to grandparent stocks Increase support from the government for expansion Source: FAO. 2019. Meat Market Review, March 2019. Rome Summary  Meat Science is the study of the entire meat industry from the production of the animal to the preparation and marketing of the final product.  Meat is defined as the flesh of animals used as food. Still, it is often widened to include the musculature, organs such as liver and kidney, brains, and other edible tissues (Lawrie, 2006). Ibarra (1983) defines meat as the carcass or carcass part of a sufficiently mature and healthy animal.  Early hunter-gatherers depended on the organized hunting of large animals such as bison and deer. In contrast, the domestication of animals dates back to the end of the last glacial period (c. 10,000 BCE).  Among the meat animals, the highest inventory is chicken,  Filipinos loved to eat pork with the highest per capita consumption, followed by poultry, beef, carabeef, and chevon. But over the past decade, the popularity of chicken as a source of meat among Filipinos has grown tremendously. The meat industry is hounded by many problems, particularly on the changing climate that affects feed resources for animals and the occurrence of diseases like African Swine Fever and Bird Flu. Stricter implementation of environmental regulation, meat safety standards, and animal welfare also contributes to its limited production volume. A lot of prospects are expected to improve production and consumption driven by abundant global export supplies and market demand, continuing increase of urbanized population with  7 Reasons Meat Matters for Health Meat is nutrient dense. Protein is an “obligate” nutrient — and meat is an efficient source of protein. Meat may be your only non-supplement source of certain nutrients. Your aging bones have much to gain from meat. Meat’s fat content actually supports health. Meat promotes muscle growth and maintenance. Animal proteins are tasty and satisfying — and support positive mood and brain health. Assignment: To be submitted next meeting.. Conversion of Muscles to Meat The Muscular system The muscular system, in concurrence with the skeletal system, allows the movement of internal structures, limbs, and the body as a whole Muscles can be categorized by their: Function (skeletal, visceral, or cardiac) Activation method (voluntary or involuntary) Physiology (smooth, striated or unstrained) The Skeletal Muscles These Skeletal muscles are striated, voluntary muscles that are concerned in the movement of the animal bone framework. Skeletal muscles can be purposely controlled by the animal. The Visceral Muscles The Smooth or visceral muscles are involuntary, unstraited muscles found in the body's digestive organs and blood vessels. Visceral muscles are used automatically and can not be controlled by the animal. CARDIAC MUSCLES Cardiac muscle is an involuntary, striated muscle establish solely in the heart. No responsive control of cardiac muscle occurs in the animal, but the autonomic nervous system can regulate it. The Movement Skeletal muscles can be divided into four functional groups: Flexors Extensors Abductors Adductors. Many muscles work in twin so that when one contracts (flexes or shortens), the other one relaxes (extends or lengthens). This relationship is known as antagonism. Muscles that task together to perform a movement are referred to as synergists  Flexor muscles reduce the angle between two lever bones when they contract. Example: Biceps Extensor muscles increase the angle between two levers (bones) when they contract. Example: Triceps Abductor's muscles move limbs away from the median plane (the middle or main part of the body). Example: Deltoids Adductor muscles drag limbs toward the median plane (middle or main part of the body). Example: Pectoralis Major Attachment Most of the skeletal muscles attach to two distinct bones. The point of beginning is on the most stable or least movable bone, while the insertion point is on the more movable bone. The Skeletal Muscle Structure Skeletal muscle is a build-up of a pack of fibers or cells that stretch from one tendon, or connective tissue, to the other tendon. These pack of fibers lies parallel to each other within the muscle sheath making the muscle appear striped, or striated Each pack contains fibers, which are solely cells with multiple nuclei. Individual muscle fibers are made up of packs of myofibrils surround a series of sarcomeres. They are build-up of thick filaments of myosin and thin filaments of actin. The Contraction The Muscle contraction occurs as a result of a process known as sliding-filament action. Each sarcomere contracts as a result of the actin and myosin filaments sliding over each other. The Muscle Contraction Where energy utilized for muscle contraction comes primarily from non-protein sources such as adenosine triphosphate (ATP), glycogen, and body fats. You are now familiar with the living muscles having reflective writing in 300 words after watching these video clips "Chicken dissection." VIDEO LINKS: https://www.youtube.com/watch?v=OusR-Xx3XEQ https://www.youtube.com/watch?v=BjjF5yh7mV8 References: http://schools.misd.org/page/open/24699/0/anatomy%20and %20%20phisiology%20animals.pdf https://www.uc.edu/content/dam/uc/ce/images/OLLI/Page %20Content/Muscular%20System%20 s.pdf https://www.taylorfrancis.com/books/9780429156533/chapters/ 10.1201/b19250-7 Effect of stress in meat The energy needed for muscle undertaking in the live animal is acquired from sugars (glycogen) in the muscle. When a healthy and well-rested animal is slaughtered, it will result in high glycogen content of the muscle. After the animal has been slaughtered, the muscle's glycogen is converted into lactic acid, and the muscle and carcass become hard (rigor mortis). Lactic acid is requisite to produce meat, which is tasteful and tender, of good keeping quality and the right color. When the animal is stressed before and during slaughter, the glycogen is used up, and the lactic acid level advance in the meat after What is homeostasis? _______________________________________________ 2. When are Immobilization and Exsanguination? ___________________________________________________ _____ 3. What is the effect of Postmortem pH decline The problems of Muscle pH In the living muscle, energy is kept as glycogen, where glycogen converts to glucose and pyruvate In dying muscle, lactic acid piles up and lowers pH. Within 24 hours following the death (1) glycogen 44-> lactic acid (2) muscle pH: 7.0 44-> 5.6 (due of lactic acid) (3) the muscle color: purple changes to bright red or pink (pH 7.0 4 4-> 5.6) The pH also is important in determining the water-holding capacity of meat, the ability of meat to retain its water during the implementation of external factors such as cutting, heating, grinding, or pressing. There are three locations of water could be obtained in meat: o 1. Bound (the charged hydrophilic groups on the muscle proteins attract water, forming a tightly bound layer) o 2. Immobilized (has a less orderly molecular orientation toward the charged group), o 3. Free (held solely by capillary forces, and their arrangement is independent of the charged group). The following graph showed the relationship between pH and water- holding capacity. Water-holding capacity is the lowest in the isoelectric point, where the number of + and - charged groups of the myofibrillar proteins are equal. The charges cancel out, and no charge will be available to hold the bound and Dark Firm and Dry (DFD) meat This condition can be seen in cattle or sheep's carcasses and often on pigs and turkeys shortly after butchering. The carcass is darker and drier than average and has a much more rigid texture. The muscle glycogen has been utilized during the period of handling, transport, and pre-slaughter, which resulted after slaughter, where little lactic acid production, which affects in DFD meat. This meat is of lesser quality as the lower pronounced taste, and the darker color resulted in less acceptable to the consumer and has a shorter shelf life due to the meat's abnormally high pH-value (6.4-6.8). This means the carcass DFD meat was from a stressed, injured, or diseased animal before being slaughtered. The Dark, firm and dry pork (DFD) Results from a long-term glycogen depletion (environmental) Cause due to: Long transport-hauling of animals, without feeding, exhaust muscle glycogen. The little lactic acid production takes place on postmortem Solution: Feeding and rest for 24 or 48 hr before slaughter  The long-term glycogen or intermediate glycogen depletion (environmental and hereditary). Cause due to: Beef Stress Syndrome, "Alarm" reaction of General Adaptation Syndrome Fright = fight or flight The Glycogen concentration goes lower. Factors involved in this are exhaustion, exposure to cold, excitement, sex (bullock), sudden feed withdrawal, sickness, show steer. Solution: Proper handling and prevention of stress the best way to reduce incidence. Pale, Soft and Exudative In pigs, PSE is caused by severe, short-term stress just before slaughter, likely, during loading and off-loading, animal handling, holding in yard pens, and stunning procedures. The animal is subjected to extreme anxiety and fright, caused by handling, fighting, and wrong stunning techniques. All of this may result in biochemical processes in the muscle, particularly in the rapid breakdown of muscle glycogen. The meat becomes very pale with pronounced acidity (pH values of 5.4-5.6 immediately after slaughter) and poor flavor. This meat type is challenging to use or cannot be used at all by butchers or meat processors and is wasted in extreme cases. Allowing pigs to rest for one hour before slaughter and quiet handling will considerably reduce PSE's risk The Pale, soft and exudative pork (PSE) The Short-term glycogen depletion (hereditary) Cause due to: Hereditary: (1) where swine susceptible to PSS (disease), and (2) swine susceptible to PSE (reaction to excitement or slow chilling). PSE pork 4 short-term glycogen depletion earlier to death. Fast rapid glycolysis due to excitement (antemortem) or prolong in the kill floor for an extended period before chilling (postmortem). The pH reaches 5.2 in 2 hr postmortem. The loss of color, firmness, and water-holding capacity. Solution: Decrease priority on selection for heavy muscle (positively related to the degree of muscle). We are selecting for looser frames, less muscle expression The Pale, soft and exudative pork (PSE) The Short-term glycogen depletion (hereditary) Cause due to: Hereditary: (1) where swine susceptible to PSS (disease), and (2) swine susceptible to PSE (reaction to excitement or slow chilling). PSE pork 4 short-term glycogen depletion earlier to death. Fast rapid glycolysis due to excitement (antemortem) or prolong in the kill floor for an extended period before chilling (postmortem). The pH reaches 5.2 in 2 hr postmortem. The loss of color, firmness, and water-holding capacity. Solution: Decrease priority on selection for heavy muscle (positively related to the degree of muscle). We are selecting for looser frames, less muscle expression Rigor Mortis The translation is "death stiffening." Rigor has four phases: Delay phase 4 when there is plenty of ATP in the muscle (complexed with Mg++), the muscle will remain relaxed, and no cross-bridges between the thick and thin myofilaments will take place. Onset phase 4 As stores of ATP and Creatine Phosphate (CP is used to rephosphoryate ADP to ATP) are used up, rigor bonds between the thick and thin myofilaments are formed. As more bonds are formed, the muscle loses extensibility. Completion 4 When all of the CP is gone, the muscle has no way of regenerating ATP. Thus, full rigor mortis will set in. Resolution 4 The action of proteolytic enzymes will cause the muscle to soften through protein degradation during postmortem aging Factors affecting the final conversion of muscles to meat In this lesson, factors affecting the conversion of muscle to meat will be enumerated, which will surely change your preference in selecting the quality of meat. Proper management from production to the consumer will assure consumers of the quality of meat to be eaten. Several antemortem and postmortem factors can ultimately contribute to the WHC of meat. Factors such as genetics, antemortem production practices, carcass chilling, and electrical stimulation (ES) play critical roles in converting muscle tissue to meat and, more specifically, WHC. This lesson will discuss how muscle meat is being affected by certain internal and external factors Influencing Factors Factors influencing the Physical and Factors influencing the Physical and Biochemical changes 3 Handling 3 Environment 3 Transportation 3 Nutrition/ Growth Promotants 3 Genetics 3 Immobilization (Stunning) 3 Chilling Influencing Factors Factors influencing the Physical and Factors influencing the Physical and Biochemical changes 3 Handling 3 Environment 3 Transportation 3 Nutrition/ Growth Promotants 3 Genetics 3 Immobilization (Stunning) 3 Chilling Handling Stress Cattle 3 head to tail Pigs 3 eye to eye Sheep 3 Judas Goat Redesign facilities Re-train employees Hot Shots Bruises Environment More quality problems during drastic weather changes Hot vs. Cold Co-mingling with unfamiliar animals Stress Transportation Very Stressful Trucker Quality Assurance (TQA) Keep warm or cold (sprinklers) Co-mingling with unfamiliar animals Overcrowding 30 minutes to load 180 pigs Transportation Slip-resistant floor Slip resistant floor Gentle acceleration and stopping Clean Reduce the use of hot shots! Reduce downers; non-injured and injured Rest animals for (2 to 4 h) in pigs; cattle not usually rested for a set period of time Nutrition/ Growth Promotants Time off Feed Time off Feed Creatine Phosphate Growth Promotants: Growth Promotants: 3 Type IIb fibers 3 Leaner, heavier muscled carcasses 3 Tougher Meat 3 Lower quality grades in beef Genetics (Pigs) Napole gene 3 AKA: Acid Meat Gene Hampshire Gene 3 More Glycogen (higher Glycolytic Potential) Halothane Gene 3 Rapid onset of rigor 3 Open-mouthed breathing 3 Blotchiness of skin PSS (Porcine Stress Syndrome) 3 Nervous twitch 3 Leaky Ryanodine Receptor Heavy;g muscled; High lean to fat PSE Immobilization Thaw Rigor - the muscle frozen Pigs 3 CO2, Electricity before it goes into rigor Cattle 3 Captive bolt Captive bolt -At thawing, muscle tries to complete the Sheep 3 Captive bolt, electricity process Stun to stick - Decrease in size 3 Blood splashing Tough, Moisture loss 3 Fiery Fat Blown out joints, backbones, etc Chilling Remove heat as quickly as possible Pork Blast chill Thickness of Muscle Airflow Cold shortening -too cold before it goes into rigor (