Slaughtering

Slaughtering

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  Margie Lumanggaya-Bibat,MSA
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  Slaughtering •From fasting through stunning, bleedingup to skinning and evisceration. FASTING STUNNING BLEEDING SKINNING EVISCERATION
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  Butchering •From splitting and quartering,to cutting the carcass into the retail cuts SPLITTING QUARTERING CARCASS CUTTING TO RETAIL CUTS
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  Abattoir or slaughterhouse •Thepremises used in the slaughter animals for human consumption
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  Slaughterhouse AAA
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  Basic Principles ofselecting animals fro slaughter •The meat produced should posses the characteristics necessary for the products to make. •Considerations: 1. Sex üBarrows and gifts have no distinct differences in meat quality. ü Boar taint odor is only apparent in uncastrated male after reaching seven months of age. Thus, less than seven months boar is fit for slaughter.
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  Basic Principles ofselecting animals fro slaughter •Meats from castrated hogs are fatter than their female and uncast rated male counterparts of the same age. The quality of meat obtained from stags party depends on the age of the animal and on the length of time from castration to laughter. •Meat from pregnant animal is low in quality. The meat may be fishy in odor when the animals is at an advance stage of pregnancy. •In cattle, meat from bull is generally less tender and lower in overall acceptability than that of steers.
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  Basic Principles ofselecting animals fro slaughter 2. Age ü Recommended for swine is 6 to 12 months, 3 years of younger for cattle and carabao, and about a year for goats. ü Meat from older animals tends to become darker, tougher, fatter and poorer in quality than meat from younger animals. However, it is flavorful, has a high water binding and emulsion capacity which is associated with high degree of marbling. ü In beef, marbling increases up to 30 months but beyond this age limit, it is already stationary.
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  Basic Principles ofselecting animals fro slaughter 2. Age ü The most important quality factor which changes with age is tenderness. Beyond 42 months of age, meat from bluey and old animals is already equal in terms of tenderness. ü In general, meat from old animals is juicier than meat from young ones. ü Pork follows the same trend as beef. Very little changes in tenderness occurs after eleven months of age.
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  Basic Principles ofselecting animals fro slaughter 3. Size ü The recommended slaughter weight of animals for fresh meat retailing and intact meat processing are of hogs, 80 to 110, and for cattle and carabao, 300 to 450 kg. Within these weight ranges, the retail cut yield from the different livestock is optimum. 4. Class ü Shotes are utilized for the production of quality lechon or rosted pigs, it command the highest price. ü The differences in carcass yield and characteristics are the function of sex, age, size and amount of exercise each class receives.
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  Basic Principles ofselecting animals fro slaughter 5. Health ü Only healthy animals shall be considered for slaughter, however those with minimal defects can also be slaughtered when they pass the anti-morterm inspection. ü Unhealthy animals must first be treated to become normal prior to slaughter. Meat from unhealthy animals is poor in quality and is not recommended.
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  Basic Principles ofselecting animals fro slaughter 6. Meat Yield ü The average dressing percentage of swine in the Philippines, head off is about 69% and the total trimmed lean cuts amount to 36% of the live weight. üBeef and carabeef have similar lean yield with 34% and 33% respectively. üGoats on the other hand have 43% dressing percentage and 27% total lean yield.
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  Basic Principles ofselecting animals fro slaughter 7. Loin Eye and Other Measurements ü Wide loin eye area in swine is indicative of high lean cut and low fat cut yields. üSlaughter hogs with loin eye area ideal for slaughtering. 8. Degree of Fatness ü Consumers discriminate fatty meat, however, fat greatly influence flavor, tenderness and juiciness and overall acceptability.
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  Handling prior toSLAUGHTER Fasting ü feed is withdrawn but sufficient water is given. ü pigs being simple stomach animals are fasted for 12-24 hours while carabaos and cattle being ruminants are fasted for 24-46 hours. ü Advantages of fasting: Ø saving of feed Ø ease of cleaning Ø ease of cleaning and eviscerating carcass Ø a thoroughly bled and brightly colored carcass Ø long shelf-life Ø low shrinkage of the resulting meat
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  Handling prior toSLAUGHTER Stress – shipping stress, over-crowding stress, driving stress, heat stress and others • any form of stress should not be given to the animal prior to slaughter. • animals must be allowed to relax for 1-3 days in the luggage area and be properly conditioned before they are slaughtered • Disadvantage of stress: ü loss of muscle glycogen ü high temperature of carcass ü Low water bringing capacity of meat ü Low aroma, flavor, texture and juiciness scores
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  Handling prior toSLAUGHTER Stress – shipping stress, over-crowding stress, driving stress, heat stress and others •Meat from stressed animals is not recommended for cutting. •The condition of the meat is pale, soft, and exudative (PSE) the stress is not severe and it becomes dry, firm and dark (DFD) when the stress is severe. •The ph of meat from unstressed animals is 5.3 and the drop is very gradual. The meat from stressed animals has ph within the range of 6.0 to 7.0 and the ph drop is rapid.
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  Handling prior toSLAUGHTER Mishandling •Blood clots developed in the part of an animal whipped, kicked or boxed prior to slaughter due to the breaking of some blood vessels in these affected areas. •Meat with blood clots and red spots are not good materials for processing because they always spoil before the curing period is completed.
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  Slaughtering Guidelines •Set bythe National Meat Inspection Comission now, NMIS or National Meat Inspection Service. •Provided the minimum set of equipment and the standard features of a slaughterhouse.
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  Classification of Slaughterhousesin the Philippines •AAA: Those adequate facilities and operational procedures of which meat processed herein is eligible for sale in any market in and out of the country. •AA: Those with facilities and operational procedures sufficiently adequate that the meat processed herein is eligible for sale in any market in the Philippines. •A: Those facilities and operational procedure of minimum adequacy, the meat processed herein is eligible for sale only in the city or municipality in which plant is located.
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  Basic Requirements inSlaughtering •The cleanliness of the meat produced. •The hygiene of production •The efficiency of meat inspection •The adequacy of meat preservation
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  Steps in GeneralSlaughtering 1. Ante mortem inspection – conducted by a qualified meat inspector to determine whether the animal is fit for slaughter. 2. Stunning – rendering the animal unconscious without killing them to make the restraining easy and sticking humane. 3. Sticking – withdrawing blood from the carcass; cautioned not to pierce the heart that may cause instant death of the animal and will prevent thoroughly bleeding; efficiently cutting the carotid artery or the jugular vein not later than 3-5 minutes after stunning.
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  Ante mortem inspection Stunning Sticking
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  Steps in GeneralSlaughtering 4.– includes scalding scrapping, shaving, flaying, dehiding. 5. Eviscerating – removing viscCleaning of the carcass eral organs from the carcass 6. Splitting – cutting of the entire backbone of the carcass 7. Washing – with clean potable water to remove dirt, blood, etc. 8. Post-mortem inspection – done by qualified meat inspector to determine if the meat is fit for human consumption.
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  Cleaning of thecarcass Eviscerating Splitting Washing after slaughtering Post mortem examination
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  Post-mortem inspection Inspected andpassed: the carcasses so marked have been found to be sound, healthful, wholesome and fit for human consumption. Passed for sterilization: carcasses or parts of carcasses to marked inspected and passed for food, subject to the condition that these must be sterilized by steaming an appropriate apparatus or by boiling in an open kettle.
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  Post-mortem inspection Inspected andcondemmed: carcasses or parts of other carcasses so marked are unsound, unhealthful, unwholesome or unit for human consumption; those unfit for both human and animal are disinfected with strong chemical disinfectants prior to final disposal. Passed for Rendering: carcasses or parts of carcasses that may be converted into animal feed. After sufficient heat treatment; shall be dyed (food grade blue color) and cooked
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  Steps in GeneralSlaughtering 9. Chilling – the carcass chilled at 0-4% for 24 hours before fabrication to allow the rigor mortis to pass, to check on microbial growth, and to firm up the meat for easy fabrication. In Swine Antemortem inspection – Stunning – Sticking – (cleaning) Scalding and Scraping – Removal of Head – evisceration – spitting – washing – post mortem inspection – chilling (12 – 24 hrs.) • Scalding – dipping the carcass in hot water to loosen up hairs and scarf; the water temperature must be maintained at 54 to 84°C; Too hot water can cause hair setting while too cold water cannot effect loosening of hairs and scarf. • Scraping – removal of hair using a scrapping knife.
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  Chilling of thecarcass chilled at 0-4% for 24 hours
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  Steps in GeneralSlaughtering 9. Chilling – the carcass chilled at 0-4% for 24 hours before fabrication to allow the rigor mortis to pass, to check on microbial growth, and to firm up the meat for easy fabrication. In Cattle and Carabao Antemortem inspection – Stunning – Sticking – (cleaning) Flaying – Removal of Head – evisceration – splitting – washing – post mortem inspection – chilling (36-48 hrs) • Flaying or Skinning – this is the removal of the hide. • Shrouding – this is wrapping the carcass with cheese cloth. The cloth is soaked in luke warm water and wrapped around the carcass while it is warm. The cloth absorbs the remaining blood at the surface of the carcass, smoothens the interval fat covering causes fat to appear white and dense and prevents excessive shrinkage and oxidation.
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  1. Cattle areherded off the cattle liners and herded through a race or chute to be weighed then put into holding pens. 2. The group that is ready for slaughter are herded out of their holding pen down a race that leads into the plant. 3. Reaching the kill floor, cattle are herded into a movable cradle or box chute, like the one pictured on the right. 4. Inducing instantaneous insensibility.
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  5. After cattleare rendered senseless, they are released from the restrainer. 6. Sticking and bleeding out. 7. Skinning 8. Removal of the head and limbs
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  9.Removing viscera oroffal 10. Postmortem inspection 11. Splitting the carcass and removing the tail 12. Washing the carcass
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  13. Sending thehalves to the coolers 14. Next phase. Once the carcasses have cured, butchering will commence
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  Steps in GeneralSlaughtering 9. Chilling – the carcass chilled at 0-4% for 24 hours before fabrication to allow the rigor mortis to pass, to check on microbial growth, and to firm up the meat for easy fabrication. In Goats/Sheep There are two methods of slaughtering goats, the singed method and the flayed method. • Signed method – after stunning and sticking, singeing is done with either a blow torch or an open fire. While singeing, the hairs are continuously scraped with a dull knife until the hairs are all burned. The belly must be pinched to avoid bursting of the whole belly cavity. After singeing, the canked skin is sliced off for the preparation of Kilawin. Evisceration is done similar with that in cattle.
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  Steps in GeneralSlaughtering 9. Chilling – the carcass chilled at 0-4% for 24 hours before fabrication to allow the rigor mortis to pass, to check on microbial growth, and to firm up the meat for easy fabrication. In Goats There are two methods of slaughtering goats, the singed method and the flayed method. • Flayed method – the process of stunning and sticking in the singed method is followed but the skin is not utilized for food. The removal of fleece on flaying is made slightly/different from that in cattle and carabao. Be sure not to allow meat to come in contact with hairs to avoid imparting goat color to the meat. Evisceration and chilling in goats are similar with that in cattle except that in goats, splitting of the carcass is not done.
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  1. Lay thelamb down on his side, tie all of his feet together, speak gently so he is not startled and quickly slice the jugular vein, so that the blood starts to drain and the lamb will soon pass out. After the lamb has died, you can remove the head and set it aside. 2 – Cut and pull back the skin around the hock of both back legs.
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  3 . Cuta slit in the connective tissue of the hock and tie a small rope or twine through each hock. 4 – Now you can hang the entire body of the lamb upside down by his hocks. Before you start cutting off the skin, see step 5.
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  5 – Godown to the neck, locate the esophagus tube and pull it tight. 6 – Using a sharp knife scrape the slippery membrane off of the esophagus
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  7 – Tiethe esophagus into a tight knot. This will prevent any digestive juices from the rumen leaking out and tainting your meat. 8 – Now, using your knife, work your way down skinning the lamb. You’ll gently slice between the skin and fat and pull as you go down.
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  9 – Keepworking on it until you get to the neck area. 8 – Now, using your knife, work your way down skinning the lamb. You’ll gently slice between the skin and fat and pull as you go down. 9 – Slice down the belly of the lamb allowing the entrails and organs to spill out.
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  10 – Inthe back of the lamb, you’ll need to detach the connective tissue around the end point of the intestine so it can fall out through the front. 11 – After the insides have all spilled out, now you can rinse the carcass off with water, getting rid of any fur.
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  Meat and MeatProducts Meat – properly dressed flesh derived from mature animals in good condition at the time of slaughter. Carcass – the body of any slaughtered animal after bleeding and dressing. Dressing Percentage – percent yield of the carcass, carcass weight divided by the slaughter weight multiplied by 100 Loin ear area – the cross sectional area of the longissimus dorsi muscle of pork/beef. Fresh meat – meat from an animal that has not undergone by substantial physical, microbiological and chemical change from the time of change.
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  Meat and MeatProducts Finish – the amount, character and distribution of fat in the carcass. Lean Cuts – cuts of pork composed of the loin, ham and shoulder. Retail Cuts – cuts of meat handled in small quantities and which may be prepared for the table without further cutting and trimming. Wholesale cuts – meat cuts that are handled in bulk and usually require further cutting before these are prepared for the table. Green weight – weight of a cut of meat in its fresh state before curing or processing Green hams – uncured smoked hams Brand – any mark or stamp approved by the controlling authority
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  FINISH LEAN CUTRETAIL CUTS WHOLESALE CUTS Green weight Green Ham BRAND
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  Meat and MeatProducts Rigor Mortis – the stiffening of the muscles after an animal dies, believed to be due to muscle contraction. Greening – formation of green color in the skin and other collagenous tissues as a result of excess nitrite; may also be due to microbial action. HACCP – hazard analysis critical control points the fat granules Hot boned meat – eat deboned before the development of rigor mortis. Hot meat – meat from an unaccredited slaughterhouse, or obtained from illegal source of meat.
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  Rigor Mortis Formation ofgreen color in the skin and other collagenous tissues Hazard Analysis and Critical Control Point (HACCP) Hot boned meat Hot meat
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  The following areterms used to refer to the meat of a specific animal 1. Beef – ox, one year old and above 2. Carabeef – carabao beef, caraveal 3. Game meat – game animals (wild hunted) 4. Horsemeat – horse 5. Lamb – sheep, less than one year old 6. Mutton – sheep, one year old and above 7. Pork – pig 8. Veal – ox, less than one year old 9. Venison - deer
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  Meat Composition • Containslean, fat, bones, connective tissues and other similar elements. • This lean is the most important part of meat in relation to human nutrition. • Meat protein has high biological value. It can supply the essential nutrients needed for normal growth and physiological function of human adults without being fortified. • Meat also contains sufficient B-vitamins, phosphorus, iron and potassium but deficient in calcium.
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  Meat fabrication •Cutting carcassesinto standard wholesale and retail cuts •Profer fabrication lowers of cutting losses •Basic principle: separate tender meat from tough meat and thick portion from the thin portion because they require different methods of cooking. •The cheap parts must be separated from the expensive parts •The cutting of the muscles across the meat fibers to improve the tenderness of the cut.
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  Wholesale and retailcuts of veal Wholesale and retail cuts of lamb Wholesale and retail cuts of beef Wholesale and retail cuts of pork
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  Meat Processing • Chilling– to firm up the meat and check on the growth of microorganisms (2-4°C for 24 hrs) • Trimming – removes excess fat, parts with blood clot and bruises; includes deboning when necessary • Weighing, Washing, and Dripping • Meat curing ü the meat is subjected to the process of salting, picking, drying, and/or smoking. ü the meat is being preserved because some of the curing ingredients have antagonistic effect on the microorganisms
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  Chilling Trimming Weighing WashingBeef Dripping Meat Curing
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  Meat Processing •Meat curing üWith four general methods: Ø Dry cure method – curing ingredients are applied (rubbed in dry form; ex. Tocino, tapa, bacon ØSweet pickle method - involves combining curing salt and water to create a sweet pickle solution. To prepare the brine, use a large non-corrosive bowl, such as plastic or glass. Ex. corned beef, chicken ham
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  Meat Processing •With fourgeneral methods: Ø All injection method – injection method is combined with either dry cure or sweet pickle method; ex. Cured ham. Ø Combination method – injection method is combined with either dry cure or sweet pickle method; ex. Cured ham
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  Dry cure method Allinjection method Sweet pickle method Combination method
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  Milk Production •Relatively gooddairy cows in the Philippines and in most of the tropics correspondingly yield only about 8-12 kg daily. •A common “rule of thumb” is to feed one kg of reasonably good concentrate mixture for every 2.5 kg of milk in excess of 5 kg if the forage is of good quality.
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  Milk Composition • Mainlyof water, fat, protein, lactose (milk sugar) and ash • Varies depending upon the animal species, breed, individuality, season, lactation, level of nutrition and management • A rich source of calcium, riboflavin (B2), vitamin B12, Iodine and phosphorus • Contains all the essential amino acids • Its protein is composed of globullins, casein and lactalbumin. Portions of the globulins of milk are structural parts of antibodies. Casein is the most abundant protein constituent of milk.
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  Colustrum •The first secretionof the mammary gland; higher than milk in dry matter, protein, vitamins and minerals; also contains antibodies that give newborn animals protection against diseases. ü milk produced under ideal condition has slightly sweet and pleasant taste. ü milk with low fat content tends to be flat while that with higher fat and creamy and fuller flavor. ü milk fat is the most variable milk constituent.
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  Lactose •A sugar milkand can be digested by the enzyme lactase produced by humans.
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  Lactose Intolerance •Occurs whenman does not produce enough lactase to completely digest the lactose. This undigested lactose stays in the intestinal tract, and with the action of microorganism causes abdominal pain, diarrhea and flatulence (gas).
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  Pasteurization •Process of heatingmilk to a certain temperature for a certain period of time required to destroy any pathogenic microorganisms.
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  Pasteurization •Process of heatingmilk to a certain temperature for a certain period of time required to destroy any pathogenic microorganisms.
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  Milk Products • Wholemilk ü upon drying: whole milk powder ü upon sepration: cream and skim milk • Cream ü upon chuming: butter and buttermilk • Butter ü upon evaporation: butte roll or arhydrous milk • Buttermilk ü upon drying: buttermilk powder
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  Milk Products •Skimmilk ü upondrying: skimmilk powder or non-fat dry milk ü upon acidification or addition of rennet: Cheese (add casein) and whey • Whey ü upon drying: whey powder
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  WHOLE MILK Cream &Skim milk Powder Whole Milk Powder CREAM Butter & Butter milk SKIMMILK Skimmilk Powder Cheese Products WHEY Whey Powder
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  Evaporated milk •Whole milkfrom which about 60% of the water has been removed and contains not less than 25% total milk solids and 7.8% milk fat; Also known as sweetend condensed milk. Compared to raw milk that has not been pasteurized (heated to a specific temperature for a set amount of time) to kill harmful germs.
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  Evaporated MILK
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  Homogenized milk •Milk whichh a s b e en treated in such a manner as to ensure break-up of the fat granules
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  Egg Production •The majorfactors affecting nutrient requirements for egg production are: 1. rate of egg production 2. Egg size or weight 3. Egg shell thickness 4. Body size of layer
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  Egg Production •The principalfactor affecting egg shell quality is dietary calcium. •Egg shell quality can be measured by specific gravity of egg, shell thickness, shell smoothness, breaking strength, and percentage of cracks or shell appearance. •Low dietary calcium levels, less than 2.0 percent, decrease egg shell quality in chickens.
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  Egg Composition •Largely proteinsand lipids and various minerals and vitamins with A, D, thiamine and riboflavin in bulk amount; poor source of carbohydrates.
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  REFERENCES • https://norecopa.no/education-training/other-teaching-materials/pig- bleeding • https://fetal-pig-dissection.weebly.com/skinning-the-pig.html •https://norecopa.no/files/teaching/pig/pigbleed/pigbleed.html • https://www.thepigsite.com/articles/stunning-at-slaughter-is-your-hard- work-going-to-waste • https://www.nbcnews.com/politics/white-house/trump-administration- allows-pork-slaughterhouses-have-fewer-usda-inspectors-n1055451 • http://www.jarvisproducts.com/JarvisPorkBusterX.html • https://www.123rf.com/photo_79226159_splitting-of-pig-carcass- production.html
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  REFERENCES • https://www.youtube.com/watch?v=pTuD6QKLZlA • https://philjournalsci.dost.gov.ph/images/pdf/pjs_pdf/vol149no1/influenc e_of_antemortem_and_slaughtering_practices_.pdf •https://www.bworldonline.com/tacloban-aaa-slaughterhouse-awaits- permit-to-operate/ • http://www.fao.org/ag/againfo/themes/en/meat/slaugh_process.html • https://njnaihe.en.made-in-china.com/product/UsrxRWBylwVj/China- Carcass-Cutting-Saw-Machine-Splitting-Saw-Half-Splitting-Saw- Slaughtering-Saw-Carcass-Splitting-Saw-Pig-Slaughter-Machine.html • https://www.shutterstock.com/image-photo/people-wash-pig-after- slaughtering-1162563499 • https://bohatala.com/chilling-of-meat/ • https://www.wikihow.com/Slaughter-Cattle
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  Thank You