Slaughtering Terminologies PDF

Jose Jr L Dalmacio 1. Abattoir: A facility where animals are slaughtered for meat production. 2. Adipose tissue: Body fat that stores energy and cushions organs. 3. Albumen: The clear, viscous substance in egg white. 4. Ante mortem: Referring to events or procedures conducted before dea...

Jose Jr L Dalmacio 1. Abattoir: A facility where animals are slaughtered for meat production. 2. Adipose tissue: Body fat that stores energy and cushions organs. 3. Albumen: The clear, viscous substance in egg white. 4. Ante mortem: Referring to events or procedures conducted before death. 5. Ante mortem inspection: Examination of animals before slaughter to ensure they are fit for human consumption. 6. Anterior: Positioned towards the front of the body. 7. Appendicular skeleton: The bones of the limbs and their associated girdles. 8. Air cell: A pocket of air found in eggs between the inner and outer shell membranes. 9. Ascorbates: Salts or esters of ascorbic acid, also known as vitamin C. 10. Atlas joint: The first cervical vertebra, which forms a joint with the skull. 11. Auction market: A place where livestock are sold to the highest bidder. 12. Axial skeleton: The central structure of the skeleton, including the skull, spine, and ribs. 13. Axis joint: The second cervical vertebra, which forms a joint with the atlas vertebra. 14. Backfat thickness: The thickness of fat on the back of an animal, often used as a measure of body condition. 15. Beef: Meat from cattle, particularly adult cattle. 16. Belly thickness: The thickness of fat on the underside of an animal. 17. Belly: The underside of an animal, typically referring to the abdomen. 18. Blood splashing: Blood that has been forcibly expelled onto the carcass during slaughter. 19. Boar odor/Boar taint: An unpleasant odor or taste sometimes found in pork from uncastrated male pigs. 20. Boxed beef: Meat that has been processed, packaged, and boxed for distribution. 21. Brand: A mark burned into the skin of livestock to indicate ownership. 22. Breaker: A term for eggs that are cracked open to separate the yolk from the white. 23. Breast: The front part of an animal's body, often referring to the chest area. 24. Broiler/fryer: A young chicken raised for meat. 25. Butcher: A person who prepares and sells meat. 26. Bullock: A young bull, usually castrated. 27. Butter: A dairy product made from churned cream. 28. Calcium carbonate: A chemical compound commonly used as a dietary supplement and in food production. 29. Calf skin: The skin of a young cow or calf. 30. Cape: The skin and fur of an animal's neck and shoulders, often used as clothing or decoration. 31. Capon: A castrated rooster raised for meat. 32. Captive bolt pistol: A device used to stun livestock before slaughter by driving a bolt into the animal's skull. 33. Carcass: The body of a slaughtered animal, typically after removal of the head, skin, and internal organs. 34. Carotene: A pigment found in plants and animals, often associated with the color orange. 35. Casein: A protein found in milk, used in cheese-making and other food products. 36. Cheese: A dairy product made from the curdled or fermented milk of cows, goats, or sheep. 37. Chevon: Meat from goats. 38. Chitterlings: The small intestines of pigs, often used as food. 39. Chuck: A cut of beef from the shoulder area of a cow. 40. Cock or rooster: An adult male chicken. 41. Cod fat: Fat extracted from the liver of cod fish, often used in cooking. 42. Cold carcass weight: The weight of an animal's carcass after slaughter and chilling. 43. Cold shortening: A condition where meat contracts and toughens when subjected to rapid chilling. 44. Cold slaughter: The practice of slaughtering animals in a chilled environment to improve meat quality. 45. Colostrum: The first milk produced by a mammal after giving birth, rich in antibodies and nutrients. 46. Collagen: The main structural protein found in animal connective tissues, such as skin and tendons. 47. Color score: A grading system used to evaluate the color of meat, typically based on factors like brightness and hue. 48. Condemned: Referring to meat that has been deemed unfit for human consumption due to contamination or other factors. 49. Contraction: The shortening and tightening of muscle fibers, typically occurring after death. 50. Cooler shrinkage: The reduction in weight of meat that occurs during chilling or storage. 51. Cuticle: The outer layer of an eggshell. 52. Cream: The fatty layer that rises to the top of milk. 53. Curd: The solid part of milk that forms when it coagulates, often used in cheese-making. 54. Curing: The process of preserving meat by salting, smoking, or otherwise treating it. 55. Debraining: The removal of the brain from an animal's skull, often done during slaughter. 56. Direct marketing: Selling products directly to consumers without intermediaries, such as farmers selling meat directly to customers. 57. Dorsal: Positioned towards the back of the body. 58. Dressing: The process of preparing an animal carcass for consumption, including evisceration and skinning. 59. Dressing percentage: The proportion of an animal's live weight that remains after it has been dressed for slaughter. 60. Edible by-products: Parts of an animal that are not typically consumed as meat but can be eaten, such as organs and offal. 61. Egg yolk: The yellow, nutrient-rich part of an egg. 62. Electrical stunner: A device used to render animals unconscious before slaughter by delivering an electric shock. 63. Electrical stimulation: The use of electrical currents to improve meat quality by hastening rigor mortis and tenderizing meat. 64. Elastin: A protein found in connective tissue that provides elasticity. 65. Endomysium: The connective tissue sheath that surrounds individual muscle fibers. 66. Epimysium: The outermost connective tissue layer that surrounds an entire muscle. 67. Exsanguination: The process of draining blood from an animal's body, typically done during slaughter. 68. Extenders: Substances added to meat products to increase volume or improve texture. 69. Evisceration: The removal of the internal organs from an animal's carcass during slaughter. 70. Fabrication: The process of cutting and preparing meat into retail cuts or products. 71. Fasting: Withholding food from animals before slaughter to empty their digestive tracts. 72. Fat thickness: The amount of fat covering an animal's muscle tissue. 73. Feathering: The process of removing feathers from poultry. 74. Feather meal: A type of animal feed made from ground poultry feathers. 75. Fell membrane: The tough membrane that covers an animal's muscles. 76. Fiery meats: Meat products that have been seasoned with spicy ingredients. 77. Finish: The quality of fat covering an animal's muscles, often indicating readiness for slaughter. 78. Flank: The side of an animal between the ribs and the hip. 79. Flaying/skinning: Removing the skin from an animal's carcass. 80. Fleshing: Removing excess fat and tissue from hides during the tanning process. 81. Food meat: Meat intended for human consumption. 82. Freeze drying: A method of preserving food by freezing it and then removing water by sublimation. 83. Fresh meat: Meat that has not been frozen, canned, or otherwise preserved. 84. Game meat: Meat from wild animals, such as deer or rabbit. 85. Gelatin: A protein obtained by boiling connective tissue from animals, used in food and pharmaceuticals. 86. Giblets: The edible organs of poultry, such as the liver, heart, and gizzard. 87. Glucose: A simple sugar that serves as a primary energy source for living organisms. 88. Glycogen: A polysaccharide that serves as a form of energy storage in animals. 89. Glycolysis: The breakdown of glucose into pyruvate, which releases energy. 90. Hide: The skin of an animal, typically referring to larger animals like cattle or horses. 91. Homogenization: The process of breaking down fat molecules in milk to create a uniform consistency. 92. Hot carcass weight: The weight of an animal's carcass immediately after slaughter, before chilling. 93. Hot meat: Meat that has just been cooked or is still warm. 94. Inedible by-products: Parts of an animal that are not suitable for human consumption, such as bones and hooves. 95. Jowl: The cheek and jaw area of an animal, particularly pigs. 96. Jugular vein: A large vein in the neck that carries blood from the head to the heart. 97. Lactic acid: A byproduct of anaerobic metabolism in muscles, responsible for muscle fatigue and soreness. 98. Lamb: Meat from young sheep, typically less than a year old. 99. Lateral: Positioned away from the midline of the body. 100. Leather: Tanned animal hides used for clothing, accessories, and upholstery. 101. Loin: The area of an animal's back between the ribcage and the pelvis, known for tender cuts of meat. 102. Longissimus muscle: A large muscle located along the spine of an animal, commonly used for steaks. 103. Marbling: Intramuscular fat deposits within meat, contributing to flavor and tenderness. 104. Maturity: The stage of development or age at which an animal is slaughtered for meat production. 105. Meat: The flesh of animals used as food. 106. Medial: Positioned towards the midline of the body. 107. Milk: A nutrient-rich liquid produced by female mammals to feed their young. 108. Mutton: Meat from adult sheep, typically over a year old. 109. Myoglobin: A protein found in muscle tissue that stores oxygen and gives meat its red color. 110. Myosin: A protein that forms the contractile filaments of muscle cells. 111. Nitrate/nitrite: Compounds used in curing meats to preserve color and inhibit bacterial growth. 112. Offal: The internal organs of animals, often considered as offcuts or by-products. 113. Ossification: The process by which cartilage is transformed into bone during bone development. 114. Oxymyoglobin: A compound formed when myoglobin reacts with oxygen, giving meat a bright red color. 115. Papain: An enzyme found in papaya that is sometimes used as a meat tenderizer. 116. Pasteurization: The process of heating food to kill pathogens and extend shelf life. 117. Pelt: The skin and fur of an animal, particularly from fur-bearing animals like mink or fox. 118. Pelvis: The bony structure in the lower part of the torso, supporting the spine and connecting the upper body to the legs. 119. Percent cutability: The proportion of an animal's live weight that can be converted into retail cuts of meat. 120. Percent muscling: The proportion of an animal's live weight that consists of muscle tissue. 121. Phosphate: A compound often added to meat products as a preservative and to enhance moisture retention. 122. Picking: Removing feathers from poultry by hand or machine. 123. Picnic: A cut of pork from the shoulder area, typically including part of the shoulder blade. 124. Pin feathers: Developing feathers on poultry that have not fully emerged from the skin. 125. Pluck: The heart, liver, and lungs of an animal, typically considered edible offal. 126. Pork: Meat from pigs. 127. Post mortem inspection: Examination of animal carcasses after slaughter to ensure they are safe for human consumption. 128. Posterior: Positioned towards the rear of the body. 129. Primal cut: A large cut of meat obtained by dividing an animal carcass along natural muscle separation lines. 130. Poultry meat: Meat from domestic birds raised for meat production, such as chickens, turkeys, and ducks. 131. Proximal: Positioned close to the center of the body or point of attachment. 132. Quartering: Dividing an animal carcass into quarters, typically for transportation or storage. 133. Reactor: An animal that has reacted positively to a test for a particular disease, often indicating infection. 134. Residues: Chemical substances remaining in food products after processing or treatment. 135. Red meat: Meat that is red when raw, typically from mammals such as cattle, sheep, and pigs. 136. Retail cut: A portion of meat that is ready for sale to consumers. 137. Rib-eye area: The cross-sectional area of the ribeye muscle, often used as an indicator of meat yield. 138. Rigor mortis: The stiffening of muscles that occurs after death, caused by chemical changes in muscle tissue. 139. Salting: Preserving meat by coating it with salt to draw out moisture and inhibit bacterial growth. 140. Sarco: A prefix referring to muscles. 141. Sarcoplasmic proteins: Proteins found in the sarcoplasm of muscle cells, involved in muscle contraction and metabolism. 142. Saturated fatty acids: Fatty acids with no double bonds between carbon atoms, typically solid at room temperature. 143. Sausages: Ground meat mixed with spices and other ingredients, stuffed into casings and typically cooked or cured. 144. Scalding: Immersing poultry in hot water to loosen feathers before plucking. 145. Sea foods: Edible aquatic organisms, including fish, shellfish, and seaweeds. 146. Shrinkage or shrink: The reduction in weight or volume of meat that occurs during processing, storage, or cooking. 147. Shrouding: Wrapping a carcass in cloth or plastic for transportation or storage. 148. Singeing: Burning off the fine hairs on the skin of an animal carcass. 149. Skimmilk: Milk from which most of the cream has been removed. 150. Smoking: A method of preserving and flavoring meat by exposing it to smoke from burning wood or other materials. 151. Spare ribs: A cut of pork ribs located beneath the back ribs. 152. Spices: Aromatic substances used to flavor food, often derived from seeds, bark, or roots of plants. 153. Splitting: Dividing a carcass or primal cut into smaller portions. 154. Stag: A male deer, typically one that is no longer a fawn but has not yet grown antlers. 155. Steer: A castrated male bovine raised for beef production. 156. Stockyard: A facility where livestock are kept and sorted before slaughter. 157. Sugar: A sweet-tasting carbohydrate used as a food additive and sweetener. 158. Sternum: The breastbone, a flat bone located in the center of the chest. 159. Sticking: The act of piercing an animal's throat to drain blood during slaughter. 160. Stunning: Rendering an animal unconscious or insensible to pain before slaughter, often using a captive bolt pistol or electrical shock. 161. Sweetbread: The thymus or pancreas gland of an animal, typically considered a delicacy. 162. Tallow: Rendered fat from animals, often used in cooking and soap-making. 163. Tanning: Treating animal hides with chemicals to convert them into leather. 164. Tripe: The edible lining of the stomach of various animals, often used in cooking. 165. Unsaturated fatty acids: Fatty acids with one or more double bonds between carbon atoms, typically liquid at room temperature. 166. Veal: Meat from young calves, typically less than three months old. 167. Vinegar: A sour-tasting liquid made by fermenting alcohol, used in cooking and food preservation. 168. Vitelline membrane: The membrane surrounding the egg yolk. 169. Whey: The liquid remaining after milk has been curdled and strained, often used in cheese-making. 170. Wholesale cut: A large portion of meat typically sold to retailers or food service establishments. 171. Whole milk: Milk that has not had its fat content reduced. 172. Wool: The soft, curly hair forming the fleece of sheep and certain other animals, often used in textiles.