Republic of the Philippines

University of Southeastern Philippines

Tagum-Mabini Campus

Agri 319- Slaughter of Animals and Animal Product Processing

Name: Jeric C. Biol Date: November 11, 2020
Section/Year: 3BSA PLANT PATH Rating: ______________

Module 3: CONVERSION OF MUSCLES TO MEAT

Lesson 1: The living muscle

Activity
Match the muscle cuts from the
choices below.

1. Trotter
2. Shoulder Blade
3. Neck
4. Short rib
5. Rib chop
6. Belly
7. Chump
8. Loin
9. Leg
10. Shank
Neck, Trotter, Shoulder blade ,
Short rib, Rib Chop, Belly, Chump,
Leg, Shank, Loin

1. Neck and Clod

2. Chunk and blade
3. Fore rib
4. Sirloin
5. Rump
6. Silverside
7. Topside
8. Thick rib Flank, brisket, thin rib, thick rib, shin,
9. Thin rib sirloin, rump, thick flank, leg, fore rib,
10. Flank silverside, topside, (chuck and blade),
11. Thick flank 13. Shin (neck and clod)
12. Leg 14. Brisket
Analysis

• How many muscle cuts have you identified?

-I have identified all the muscle cuts in the above picture.

• How many muscles are in the average adult human body?

-In the adult human body, in average there are 650 muscles.

• What is the most massive muscle in the body?

-Gluteus maximus is the most massive muscle in the body.

Application

You are now familiar with the living muscles having reflective writing in 300
words after watching these video clips "Chicken dissection."
https://www.youtube.com/watch?v=OusR-Xx3XEQ
https://www.youtube.com/watch?v=BjjF5yh7mV8

Chicken have wings that made up of groups of tissues and organs working together to
perform a job. The video shows the dissection process of chicken wings. It discussed how these
chicken wings parts such as bones, muscles and tendons, work together to do a movement in
the chicken wings. Through my observation in the video, muscles and tendons can be
concluded why the chicken wing move. Muscles are like the movement of the arm, the primary
mode of movement within the wing, expanding and contracting the wing. Tendons up and
down the wing, making it possible to travel vertically and in flight. Tendons are necessary since
tendons bind the muscles to the bone. Without tendons, muscles and bones are independent of
each other and so the bone moves as it binds muscles and bones. After the bone and muscle
have the capacity to move, the body can then be moved in various ways. The tissue of a chicken
wing, usually called meat, are just the muscles around the bone. The muscles often initiate body
movement, and by moving it back and forth, it is bound to the bones by the tendon. Joints attach
the bones and make movement flexible and muscle- and tendon-controlled.
I can say that through the video observation, it has taught me a lot about the pieces of
a chicken wing, about the parts and how it functions to a chicken wing movement. The video
was totally helped me to understand how muscles, tendons, ligaments and other tissues
collaborate to establish movement and structure. The video observation serves as a supplement
to the lesson which familiarizing the living muscle. It is pretty good to do this laboratory at
home to have more realistic knowledge and actual identification of tissue in the chicken wings
and have a brief insight into how dissection actually works.
 Lesson 2: Effect of stress in meat

Activity
Differentiate and categorized the images below:

A. In the picture A above shows that the meat quality isn't as good as you can see. The
tenderness and colour which is not pinkish red, is not a good quality of meat that you
pictured out. It was different from the other meat bellow. Probably, the animal agitated
before and after slaughter so that the glycogen is used. The meat loses its lactic acid,
the consistency, taste and tenderness and the right colour of the meat.

B. In the picture B above, it was different from the other picture of meat. As you can see,
it is a good quality of meat. It has a high glycogen content in the muscle. It has enough
lactic acid, that probably the animal is well-cared and healthy before and after
slaughtering.

C
 C. In the picture C above shows a bad quality of meat, based on the colour, which is the
meat turn into a dark brownish and implies that this meat is not good. Maybe the animal
is experiencing a very stressed and not properly maintain the healthy of the animal
before and after slaughtering which result to loss of lactic acid that gives the meat a
quality.

Analysis

1. What is homeostasis?
-The diverse process that the body controls its inner environment are referred to as
homeostasis. Homeostasis refers to maintaining a stable environment in reaction to
environmental changes. The body’s inner environment requires constant observation to
maintain a stable inner environment this way if conditions occur, they can be adjusted.

2. When are Immobilization and Exsanguination?

-Immobilization is where the animal is made unconscious due to bleeding while
exsanguination is where blood is separated from the animal.

3. What is the effect of Post-mortem pH decline?

-Post-mortem pH decline has a tremendous impact on the colour of meat, whether
normal, dark or light.

Application
Answer the following questions:

1. The impact of post-mortem pH decline on muscle colour.

-The impact of post-mortem pH decline on muscle colour are: Dark Firm and Dry
(DFD) meat which a long-term glycogen depletion (environmental), the causes are the
extended transport-hauling of animal, without feeding, depletes muscle glycogen. Limited
lactic acid production occurs post-mortem; Pale, Soft and Exudative (PSE) meat, the
short-term glycogen depletion prior to death. Very rapid glycolysis due to excitement
(antemortem) or due to holding on kill floor a long time before chilling (post-mortem). pH
reaches 5.2 in 2 hr post-mortem. Loss of colour, firmness, water-holding capacity.

2. What are the problems associated with long-term or short-term stress?

-In the long-term or short-term stress, it is associated with the problem in long
transport and hauling of animal, without feeding, depletes muscle glycogen and resting time
of animals prior to slaughtering.
3. Explain the three different phases of rigor and what the roles of ATP and CP are
in prolonging the delay and onset phases.
-The three different phases of rigor are the following:
Delay phase — while there is plenty of ATP in the muscle (complexed with Mg++),
the muscle will remain in the relaxed state and no crossbridge between the thick and thin
myofilaments will occur.
Onset phase — 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 — When all of the CP is gone, the muscle has no way of regenerating
ATP. Thus, full rigor mortis will set in.

Furthermore, if the delay phase is having plenty of ATP the muscle become relaxed
while onset phase as the ATP and CP are stored, CP is used to process the ADP into ATP
resulting to the muscle loses extensibility.
 Lesson 3: Factors affecting the final conversion of muscles to meat

Activity
Tell me about the picture!

A. In the picture A above shows how the proper animal handling technique is important
for the animal’s well-being and for the overall success of a swine operation. If improper
in handling the animals can result to transport losses (fatigued, injured, or dead
animals), carcass bruising, and pork quality defects.

B. In the picture B above shows a lightning which is a phenomenon based on atmospheric

electricity that brings extremely large impulsive currents to earth. To be injured or
temporarily disabled, an animal may not essentially be struck by lightning. Even if it is
close to the point of strike it may receive lethal injuries to which the victim may
succumb. Lightning may injure or kill animals.

C
C. In the picture C above shows a swine transported or the transportation of animals which
based on the picture, it shows that the vehicle is not contained an animal caging
resulting to crowding the space. In transporting animals, it should contain animal caging
during transport to protect the animals, minimize risk of escape, and to protect
personnel along the transport route from potential exposure to hazards. Transportation
methods must minimize stress to the animals through maintaining appropriate
ventilation, avoiding extremes in temperature and humidity, minimizing noise and
odours, preventing exposure to pathogens, and minimizing interactions with people or
other animals.

D. In the picture D above shows feeding pigs. When feeding pigs, it is important to
consider the feed type and form as well as how it is supplied to the pigs. It is important
to take the nutritional needs into account when feeding pigs, because there is nothing
such as a regular diet.

E. In the picture E above shows genetics. With regards to the lesson, genetics of animals
is important as genetic, based on the principle that the products (milk, meat, wool, etc.)
and services (e.g. transport, draught power or cultural services) provided by animals are
a function of their genes and the environmental influences that they are exposed to. It
is important also as genetics contribute to consistently produce high quality of meat.
Analysis

1. Correlate the pictures above on how it will affect the final conversion of muscle to
meat.
A. The picture A which is the proper handling of animals is important, as the animals will
experience stress in handling this will affect the quality of meat.
B. In the picture B which is the lightning, where the animals should not be struck by the
lightning as it results to injured and disabled to animals and affects the muscles resulting
to poor quality of meats.
C. The figure C shows the transportation of animals. It is concluded that transportation
may affect the animal’s quality of meat, which they are experiencing a stress during
transport.
D. The figure D is the feeding of pigs. Feeding is the most important and considerable
factors affecting the meat quality. When feeding pig, it must be considering the feed
type, form and most specially the nutritional needs of pigs as it will affect the
conversion of muscle to meat.
E. Last picture is the genetics. It was concluded that genetics is important in contributing
and part of the feature of having a good quality of meat, as development of quality traits
of animals is the result during the process of converting muscle to meat.

Application

1. What measures will you apply to avoid handling factors to maintain meat quality.
-To avoid handling factors and maintain meat quality, some measures will be
conducted. Employee or handlers must be well trained in proper handling and animal
welfare. Improving the facility and equipment, minimizing stress during handling, and the
area must be clean, sanitized and decontaminated. Proper handling and animal welfare will
remain top priorities prior to slaughtering to have a better quality of meat.

2. Transportation of animals is necessary to move animals to processing plants; how

will you avoid these factors to lessen meat quality?
-Proper guidelines in transportation of animals is need to follow to avoid losing the
quality of meat. These are: a) animal caging must be contained during transport to protect
the animals, minimize risk of escape, and to protect personnel along the transport route
from potential exposure to hazards; b) transportation methods must minimize stress to the
animals through maintaining appropriate ventilation, and avoiding extremes in temperature
and humidity; and c) Enclosures must be appropriately clean and sanitized to prevent the
spread of pathogenic organisms. Vehicle should be clean and decontaminated as needed to
protect the health of humans and other animals.

3. What will you recommend to do to the animals before slaughter to avoid meat
quality losses?
-Before slaughtering, to avoid losses of the quality of meat, the animal should free
from any form of stress. It should be taking care properly and maintain the animal in a good
condition especially in transporting the animals in order to have a good quality of meat.