SLAUGHTERING

AND PROCESSING
IMPORTANCE OF ANIMAL PRODUCTS

•good source of meat,

milk and eggs (source
of income, family
consumption)
•protein-55% and
calories-16% (FAO,
1992)
 TERMINOLOGIES
• ABATTOIR
•registered/approved
premises authorized
by BFAD/BAI where
slaughtering of
animals takes place
(human consumption)
 TERMINOLOGIES
BRAND
mark/stamp/tag/label
which represents the
approval of the
inspector
 TERMINOLOGIES
CARCASS – body
of any slaughtered
animal after
bleeding and
dressing
 TERMINOLOGIES
COLD
SLAUGHTER -
slaughtering of
double dead
animals
 TERMINOLOGIES
DRESSING –
removal of animal
parts not intended
for human
consumption
 TERMINOLOGIES
FABRICATION –
process of
cutting carcass
into standard
wholesale and
retail cuts
 TERMINOLOGIES
CONDEMNED-
carcass marked as
unsound, unhealthy
and unfit for human
consumption but fit
as feed stuff
(PASSED)
 TERMINOLOGIES
REACTOR– animal
shows evidence of
disease after
specific test
application
 TERMINOLOGIES

PSE – pale, soft

and exudative
meat (swine)
 TERMINOLOGIES
FRESH MEAT – from
animals NOT undergone
any substantial physical,
microbial and chemical
change
 TERMINOLOGIES

DFD – dark,
firm and dry
meat (BEEF)
 TERMINOLOGIES
HOT MEAT – from
food animal and
poultry clandestinely
slaughtered and sold
to public
 TERMINOLOGIES
FOOD ANIMAL – all
domestic livestock
killed for human
consumption
 TERMINOLOGIES
FLEECE and WOOL
and hairs obtained
from goats and sheep,
respectively
 TERMINOLOGIES
OFFAL
by-products, organs,
glands and tissues
other than carcass
(may or may not be
edible)
 TERMINOLOGIES
RESIDUES– foreign
substances (i.e.
metabolites,
therapeutic/prophylactic
agents) remaining in the
carcass which are
hazardous to human
health
 TERMINOLOGIES
TRIPE– rumen,
reticulum and
omasum of
compound
stomach animals
 TERMINOLOGIES
GIBLETS–
heart, liver and
gizzard
 TERMINOLOGIES
RIGOR MORTIS– muscle
stiffening after death of the
animal due to muscle
contraction (stress and
improper handling of animals
during slaughtering)
 TERMINOLOGIES
FASTING – withholding feed from
the animal prior to slaughtering
(water in ad libitum basis)
 TERMINOLOGIES
STUNNING –
process of making
the animals
unconscious prior
to bleeding
 TERMINOLOGIES
FLAYING/SKINNING–
act of hide removal
(goat, cattle, carabao)
 TERMINOLOGIES
SINGEING –
application of flame to
carcass to burn the
scraped and unshaved
hairs (goat, cattle,
carabao)
 3 MAJOR ANIMAL PRODUCTS

•MEAT, MILK AND

EGGS
 MEAT
▪animal tissues which are
suitable for use as food
▪abundant source of iron,
zinc and B vitamins
▪excellent source of
protein
 TYPES OF MEAT
•1.Red meat – comes
from cattle, swine,
sheep, goats and to a
lesser extent, horses
and other animals (i.e.
buffaloes, deer)
 TYPES OF MEAT
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
 CARABEEF
PORK BEEF

MUTTON CHEVON
 TYPES OF MEAT
2. Poultry meat –
comes from flesh
of domestic birds
 TYPES OF MEAT
3. Sea foods –
comes from
flesh of aquatic
organisms of
which the bulk
are fish
 TYPES OF MEAT
4. Game meat –
comes from flesh of
non-domesticated
animals (i.e. rat,
rabbit)
 MEAT COMPOSITION
1.Physical composition
 MEAT COMPOSITION
2.Chemical composition
 MILK
• 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
 COLOSTRUM
• 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.
 MILK FAT COLOR
cattle/cow
▪yellow
▪carotene –precursor of vitamin A
▪ found in the fat
▪Guernsey– rich yellow color
▪ Holstein– pale yellow (carotene-splitted)
 MILK FAT COLOR
• goats and
buffaloes
• white
•Carotene content –
converted into
colorless vitamin A
 MILK NUTRITIVE VALUE
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
VARIES DEPENDING UPON THE ANIMALS’
▪ species (goats, cattle, carabao)
▪ breed (i.e. goats – Saanen; cattle – Holstein)
▪ individuality (lactating, pregnant)
▪ season (breeding season, weather)
▪ lactation (start, peak, plateau, dry)
▪ level of nutrition
▪ management
 MILK
COMPOSITION
EGG
 EGG COMPOSITION
▪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
▪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
▪ 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 WEIGHT
egg weight – Ave. 52-58
grams
shell/membranes – 11%
▪ mineral content – 94%
CaCO3
albumen – 58%
yolk – 38%
 EGG NUTRITIVE VALUE
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 NUTRITIVE VALUE
▪theelements Fe, P, S,
Cu, K, Na, Mg, Ca, Cl,
Mn
Albumen
▪very high in protein
(excellent balance of
amino acids)
SLAUGHTERING
a. Ante-mortem inspection
- before slaughtering
- humane
- disease inspection (condemned)
b. Post-mortem inspection
- after slaughtering
- meat fabrication
- grading
 BASIC REQUIREMENT IN
SLAUGHTERING
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
 ANTE-MORTEM INSPECTION
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
ANTE-MORTEM INSPECTION
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 INSPECTION

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
 ANTE-MORTEM INSPECTION

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
 MANAGEMENT OF ANIMALS
PRIOR TO SLAUGHTER
2. 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
 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
 MANAGEMENT OF ANIMALS
PRIOR TO SLAUGHTER
b. RELAXING THE
ANIMAL
-as much as possible, NO
form of stress is
given to the animal
prior to slaughter
MANAGEMENT OF
ANIMALS 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)
 MANAGEMENT OF ANIMALS
PRIOR TO SLAUGHTER
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
 MANAGEMENT OF ANIMALS
PRIOR TO SLAUGHTER

d. CLEAN ANIMALS
-keep the animals clean
-washed off dirt on the
animals to minimize
possible
contamination of the
carcass
 SLAUGTERING PROCEDURES FOR
SWINE
1. Stunning
2. Sticking
3. Scalding and Scraping
4. Removal of the Head
5. Evisceration
6. Splitting
7. Chilling
 SLAUGTERING PROCEDURES FOR
CATTLE, CARABAO AND GOAT
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
 DRESSING PERCENTAGE
Hog – 70%
Cattle – 60%
Sheep and Goat – 50% (skeletal animals)
Chicken – 66 – 76%
Duck – 71%
Goose – 69%
Turkey – 80%
THANK YOU!