Standard cuts for goat slaughtering and cutting: Improving quality and increasing income

1.  Not processed
using proper
food hygiene
 Expose to
contamination
 Expose to
spoilage
 Not fit for
consumption.

2. PRESENT
FUTURE
What does S&T wants to develop

3. Slaughtering and Cutting
Standards for Goat
JONATHAN N. NAYGA
Isabela State University
Echague, Isabela

4. ScaldingSingeingFlaying

5. About the PNS
 Discussion on transport
requirement for goats to
be slaughtered,
 Ante-mortem inspection,
 Detailed slaughtering
procedure using 3
methods,
 Post-mortem inspection,
and
 Handling of meat to
market
The process developed

6. Three different end products in goat slaughtering

7. About the PNS
 Discussion on detailed
cutting scheme
recommended for
chevon
 Six chevon prime cuts
 Recommended use per
cut
The process developed

8. Standard cutting scheme for chevon

9. Requirements for adoption
Butchering of goat inside a slaughterhouse facility

10. Clean meat.
Benefits from adopting the standards

11. Higher carcass recovery.

12. Demands for higher price.

13. Retailing can be offered.

14. Diverse products can be developed.

15. Serves as guideline in developing policies related to goat slaughtering

16. Improve quality…unlock bigger profit!
DOST-PCAARRD-ISU Livestock
Technology Business Incubation
(TBI)
ISU, Echague, Isabela
ENROL
NOW!!!!

17. JONATHAN N. NAYGA
Professor
Isabela State University
Echague, Isabela
Email: jnn_060369@yahoo.com
Phone: 09213181621
Contact Details:

18. Acknowledgement
Philippine Council for Agriculture, Aquatic and Natural
Resources Research and Development- Department of
Science and Technology (PCAARRD-DOST)
Los Banos, Laguna
Isabela State University (ISU)
Echague, Isabela
Cagayan Valley Small Ruminant Research Center (CVSRRC)
ISU, Echague, Isabela

19. Following standard procedures,
Meat safety is ensured and
bigger profit is unlocked.
Thank you!