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Slaughtering of Animal and Processing of their Products

This document discusses slaughtering of animals and processing of their products. It covers terminology used, the major animal products of meat, milk and eggs. For each product, it describes composition, categories and nutritive value. It also discusses requirements for slaughtering including cleanliness, hygiene, inspection and preservation. The process of ante-mortem and post-mortem inspection is explained as well as management of animals prior to slaughter such as selection, fasting, and relaxing the animals to reduce stress.

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SLAUGTERING of ANIMALS and PROCESSING of THEIR PRODUCTS
 Lecture (50%) First Long exam 25% Mid-term Long Exam 25% Third/Final Long Exam 25% Quizzes (Surprise) 15% Assignments/Attendance 10% GRADING SYSTEM A G R C 6
 Laboratory (50%)  Hands-on activities 50%  Project/Portfolio 25% Quizzes (Surprise) 15% Assignments/Attendance 10% GRADING SYSTEM A G R C 6
 IMPORTANCE of ANIMAL PRODUCTS  good source of meat, milk and eggs (source of income, family consumption) protein-55% and calories-16% (FAO, 1992) INTRODUCTION A G R C 6
 ABATTOIR - registered/approved premises authorized by BFAD/BAI where slaughtering of animals takes place (human consumption)  BRAND – mark/stamp/tag/label which represents the approval of the LI/DMI CARCASS – body of any slaughtered animal after bleeding and dressing TERMINOLOGIES A G R C 6
 COLD SLAUGHTER - slaughtering of double dead animals  DRESSING – removal of animal parts not intended for human consumption FARBRICATION – process of cutting carcass into standard wholesale and retail cuts TERMINOLOGIES A G R C 6
CONDEMNED- carcass marked as unsound, unhealthy and unfit for human consumption but fit as feed stuff (PASSED) REACTOR– animal shows evidence of disease after specific test application PSE – pale, soft and exudative meat (swine) TERMINOLOGIES A G R C 6
FRESH MEAT – from animals NOT undergone any substantial physical, microbial and chemical change DFD – dark, firm and dry meat (BEEF) HOT MEAT – from food animal and poultry clandestinely slaughtered and sold to public FOOD ANIMAL – all domestic livestock killed for human consumption TERMINOLOGIES A G R C 6
FLEECE and WOOL– and hairs obtained from goats and sheep, respectively OFFAL– by-products, organs, glands and tissues other than carcass (may or may not be edible) RESIDUES– foreign substances (i.e. metabolites, therapeutic/prophylactic agents) remaining in the carcass which are hazardous to human health TERMINOLOGIES A G R C 6
TRIPE– rumen, reticulum and omasum of compound stomach animals GIBLETS– heart, liver and gizzard RIGOR MORTIS– muscle stiffening after death of the animal due to muscle contraction (stress and improper handling of animals during slaughtering) TERMINOLOGIES A G R C 6
FASTING – withholding feed from the animal prior to slaughtering (water in ad libitum basis) STUNNING – process of making the animals unconscious prior to bleeding FLAYING/SKINNING– act of hide removal (goat, cattle, carabao) SINGEING – application of flame to carcass to burn the scraped and unshaved hairs (goat, cattle, carabao) TERMINOLOGIES A G R C 6
3 MAJOR ANIMAL PRODUCTSA G R C 6 MEAT MILK EGG
animal tissues which are suitable for use as food abundant source of iron, zinc and B vitamins excellent source of protein MEAT M E A T
1. Red meat – comes from cattle, swine, sheep, goats and to a lesser extent, horses and other animals (i.e. buffaloes, deer) MEAT CATEGORIES M E A T
1.a. BEEF – from cattle over a year of age 1.b. VEAL – from calves 3 months of age or younger 1.c. PORK – from swine 1.d. MUTTON – from sheep 1.e. CHEVON – from goat RED MEAT M E A T
2. Poultry meat – comes from flesh of domestic birds 3. Sea foods – comes from flesh of aquatic organisms of which the bulk are fish 4. Game meat – comes from flesh of non-domesticated animals (i.e. rat, rabbit) MEAT CATEGORIES M E A T
1.Physical composition MEAT COMPOSITION COMPONENT DESCRIPTION/FUNCTION Lean (Muscle)  facilitates movement and/or supports to the body  major component of the carcass Adipose or Fat tissue  deposited around the organ  under the skin  between the muscles (marbling) Bone and Connective tissue  meat tenderness M E A T
2.Chemical composition MEAT COMPOSITION COMPONENT DESCRIPTION Lean (Muscle) 65-75% water 15-20% protein 2-12% fat  1% minerals (ash) Water-soluble vitamins (abundant) <1% simple carbohydrates Adipose or Fat tissue  fat soluble vitamins M E A T
Nitrogenous extracts (NE) relatively unimportant nutritionally provides aroma and flavor stimulate the flow of gastric juices (gastric phase)  Glucose and Glycogen concentrated in liver (gluconeogenesis and glycolysis) MEAT COMPOSITION M E A T
 produced by mammals  serves as food for their offspring  highly nutritious food  better than any single food item “a nearly perfect food”  slightly sweet and pleasant taste Low fat – tends to be flat  high fat – creamy/fuller flavor MILK M I L K
 first milk produced by female mammal after the young is born  higher in protein  higher in minerals  higher in milk fat than the normal milk bur with lesser amount of lactose Goat’s milk – best alternative for colostrum and person with lactose intolerance. COLOSTRUM M I L K
MILK FAT COLOR M I L K  cattle/cow yellow carotene –precursor of vitamin A  found in the fat  Jersey/Guernsey– rich yellow color  Holstein– pale yellow (carotene - splitted)
MILK FAT COLOR M I L K  goats and buffaloes  white Carotene content – converted into colorless vitamin A
MILK NUTRITIVE VALUE M I L K  contains high nutrient density  proteins, fats, carbohydrates, minerals and vitamins  protein – casein and whey  milk fat  carbohydrates – lactose, calcium, phosphorus and zinc  fat-soluble vitamins  water-soluble vitamins
MILK COMPOSITION M I L K  varies depending upon the animals’  species (goats, cattle, carabao)  breed (i.e. goats – saanen; cattle – hostein)  individuality (lactating, pregnant)  season (breeding season, weather)  lactation (start, peak, plateau, dry)  level of nutrition  management
COMPONENTS COW CARABAO GOAT Moisture (g) 87.4 80.1 85.4 Protein (g) 3.3 5.4 3.9 Fat (g) 3.6 9.5 4.3 Lactose (g) 5.0 4.2 5.6 Ash (g) 0.7 0.8 0.8 Ca (mg) 137.0 216.0 98.0 P (mg) 74.0 101.0 78.0 Fe (mg) 0.6 0.2 2.7 Retinol 25.0 35.0 25.0 Beta-carotene equiv. (mg) 20.0 30.0 20.0 Riboflavin (mg) 0.18 0.18 0.27 Thiamine (mg) 0.04 0.04 0.05 Niacin (mg) 0.1 0.1 0.1 Ascorbic acid (mg) 2.0 2.0 - Food energy (cal) 65.0 123.0 76.0
Mineralized shell – surround the content of the egg 2 membranes one attached to the shell itself other tightly encloses the content of the egg EGG COMPOSITION E G G
Air cell – formed between the membranes in the blunt end of an egg shortly after it is laid  cuticle – block the pores which helps to preserve freshness and prevent microbial contamination of the egg contents EGG COMPOSITION E G G
Egg white/albumen -surrounds the yolk and -keeps the yolk in the center of the egg  yolk -yellowish-colored; -located in the center of the egg; -its contents surrounded by a thin and transparent membrane called the vitelline membrane. EGG COMPOSITION E G G
 egg weight – Ave. 52-58 grams  shell/membranes – 11%  mineral content – 94% CaCO3  albumen – 58%  yolk – 38% EGG WEIGHT E G G
Yolk fat and cholesterol protein contains fat-soluble vitamins A, D, E and K; B vitamins (folic acid, riboflavin, cyanocobalamin and pantothenic acid); and EGG’s NUTRITIVE VALUE E G G
the elements iron, phosphorus, sulfur, copper, potassium, sodium, magnesium, calcium, chlorine and manganese Albumen very high in protein (excellent balance of amino acids) EGG’s NUTRITIVE VALUE E G G
1-2. give at least 2 fat-soluble vitamins 3-4. give at least 2 B-vitamins 5. fat color of cattle/cow’s milk 6. fat color of goat and buffalo's milk 7. best alternative for colostrum and person with lactose intolerance QUIZ A G R C 6
8. animal tissues which are suitable for use as food 9. meat from sheep 10. meat from goat 11-13 (bonus). give the 3 major animal products QUIZ A G R C 6
a. Ante-mortem inspection - before slaughtering - humane - disease inspection (condemned) b. Post-mortem inspection - after slaughtering - meat fabrication - grading SLAUGHTERING A G R C 6
1. Cleanliness of the meat produced 2. Hygiene of production 3. Efficiency of meat inspection 4. Adequacy of meat preservation 5. Need for skilled butchers and proper tools and equipments for slaughtering BASIC REQUIREMENTS IN SLAUGHTERINGA G R C 6
ANTE-MORTEM INSPECTION A G R C 6
1.selection of animals for slaughter a. Age of the animals swine–6 to 12 months cattle/carabao–<3 but not >3 yrs goats–1 yr NOTE: Generally, meat from old animals is juicer than meat from young ones. Young animals have watery meat on first chewing but have a final impression of dryness ANTE-MORTEM INSPECTIONA G R C 6
b. Sex of the animals barrows/gilts – best sources of meat for curing boars – young boars (<200 days) can still be used but older boars have pronounced “boar taint” sows – meat is tough and during the advance stage of pregnancy, the meat have fishy odor ANTE-MORTEM INSPECTIONA G R C 6
c. Size hogs – 80-100 kg cattle/carabao – 300 to 450 kg d. Degree of fatness -most flavor compounds are found in the fatty tissue -while, chewing, fat stimulates the flow or saliva thus giving the impression of juiciness ANTE-MORTEM INSPECTIONA G R C 6
d. Health of the animal -animals for slaughter must be substantially healthy - unhealthy animal must be first treated and brought to normal condition prior to slaughter ANTE-MORTEM INSPECTIONA G R C 6
2. Management of Animals prior to slaughter a. Fasting -it is the withdrawal of solid feed and only water is provided ad libitum -hogs are fasted for 12 to 24 hours and ruminants for 24 to 48 hours ANTE-MORTEM INSPECTIONA G R C 6
Advantage of Fasting a. LONG shelf-life b. Low shrinkage c. Savings of feed d. Ease of cleaning and eviscerating carcass e. Ease of cleaning entrails f. thoroughly-bled and brightly colored carcass ANTE-MORTEM INSPECTIONA G R C 6
b. Relaxing the animal -as much as possible, NO form of stress is given to the animal prior to slaughter -if stress cannot be avoided, animals must be given enough time to relax and regain their composure before these are slaughtered (PSE – stress not severe, DFD – stress is severe) ANTE-MORTEM INSPECTIONA G R C 6
c. Handling the animals gently -the part of the animal whipped, kicked or boxed prior to slaughter develops blood clots and red spots in the meat -this is due to breaking of blood vessels in those areas -these blood clots in the meat are a good media for growth of microorganisms, which causes accelerated spoilage of meat ANTE-MORTEM INSPECTIONA G R C 6
d. Clean animals -keep the animals clean -washed off dirt on the animals to minimize possible contamination of the carcass ANTE-MORTEM INSPECTIONA G R C 6
POST-MORTEM INSPECTION A G R C 6
1. Stunning- done by making the animal unconscious without killing it 2. Sticking - bleeding 3. Scalding and Scraping 4. Removal of the Head 5. Evisceration –the removal of the visceral organs from the opening of the carcass up to the complete removal of the internal organs from the body cavity 6. Splitting 7. Chilling SLAUGHTERING PROCEDURES FOR SWINEA G R C 6
1. Stunning 2. Sticking 3. Flaying/Skinning – hide removal 4. Removal of the shank and head 5. Evisceration 6. Splitting/Quartering 7. Shrouding – wrapping the carcass with a cheesecloth 8. Chilling SLAUGHTERING PROCEDURES FOR CATTLE/CARABAO/GOATA G R C 6
 Hog – 70%  Cattle – 60%  Sheep and Goat – 50% (skeletal animals)  Chicken – 66 – 76%  Duck – 71%  Goose – 69%  Turkey – 80% APPROX. DRESSING PERCENTAGE OF LIVESTOCK AND POULTRY A G R C 6
1-8 enumerate the procedures for ruminant animals (in order) 9 dressing percentage of goose 10 refers to the wrapping of ruminant carcass with a cheesecloth 11 withdrawal of feed but water is made available in ad-libitum basis 12 recommended age of swine for slaughtering 13-14 best sources of meat for curing 15 main reason/advantage of fasting QUIZ A G R C 6