2. ๏ Lecture (50%)
๏งFirst Long exam 25%
๏งMid-term Long Exam 25%
๏งThird/Final Long Exam 25%
๏งQuizzes (Surprise) 15%
๏งAssignments/Attendance 10%
GRADING SYSTEM
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3. ๏ Laboratory (50%)
๏ง Hands-on activities 50%
๏ง Project/Portfolio 25%
๏งQuizzes (Surprise) 15%
๏งAssignments/Attendance 10%
GRADING SYSTEM
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4. ๏ IMPORTANCE of ANIMAL
PRODUCTS
๏ง good source of meat, milk and
eggs (source of income, family
consumption)
๏งprotein-55% and calories-16%
(FAO, 1992)
INTRODUCTION
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5. ๏ ABATTOIR - registered/approved
premises authorized by BFAD/BAI
where slaughtering of animals takes
place (human consumption)
๏ BRAND โ mark/stamp/tag/label
which represents the approval of the
LI/DMI
๏CARCASS โ body of any
slaughtered animal after bleeding
and dressing
TERMINOLOGIES
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6. ๏ COLD SLAUGHTER - slaughtering
of double dead animals
๏ DRESSING โ removal of animal
parts not intended for human
consumption
๏FARBRICATION โ process of
cutting carcass into standard
wholesale and retail cuts
TERMINOLOGIES
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7. ๏CONDEMNED- carcass marked as
unsound, unhealthy and unfit for
human consumption but fit as feed
stuff (PASSED)
๏REACTORโ animal shows evidence
of disease after specific test
application
๏PSE โ pale, soft and exudative
meat (swine)
TERMINOLOGIES
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8. ๏FRESH MEAT โ from animals NOT
undergone any substantial physical,
microbial and chemical change
๏DFD โ dark, firm and dry meat
(BEEF)
๏HOT MEAT โ from food animal and
poultry clandestinely slaughtered and
sold to public
๏FOOD ANIMAL โ all domestic
livestock killed for human
consumption
TERMINOLOGIES
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9. ๏FLEECE and WOOLโ and hairs
obtained from goats and sheep,
respectively
๏OFFALโ by-products, organs, glands
and tissues other than carcass (may
or may not be edible)
๏RESIDUESโ foreign substances (i.e.
metabolites, therapeutic/prophylactic
agents) remaining in the carcass
which are hazardous to human
health
TERMINOLOGIES
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10. ๏TRIPEโ rumen, reticulum and
omasum of compound stomach
animals
๏GIBLETSโ heart, liver and gizzard
๏RIGOR MORTISโ muscle stiffening
after death of the animal due to
muscle contraction (stress and
improper handling of animals during
slaughtering)
TERMINOLOGIES
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11. ๏FASTING โ withholding feed from
the animal prior to slaughtering
(water in ad libitum basis)
๏STUNNING โ process of making the
animals unconscious prior to bleeding
๏FLAYING/SKINNINGโ act of hide
removal (goat, cattle, carabao)
๏SINGEING โ application of flame to
carcass to burn the scraped and
unshaved hairs (goat, cattle,
carabao)
TERMINOLOGIES
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13. ๏งanimal tissues which are
suitable for use as food
๏งabundant source of iron, zinc
and B vitamins
๏งexcellent source of protein
MEAT
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14. 1. Red meat โ comes from
cattle, swine, sheep, goats
and to a lesser extent, horses
and other animals (i.e.
buffaloes, deer)
MEAT CATEGORIES
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15. 1.a. BEEF โ from cattle over
a year of age
1.b. VEAL โ from calves 3
months of age or younger
1.c. PORK โ from swine
1.d. MUTTON โ from sheep
1.e. CHEVON โ from goat
RED MEAT
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16. 2. Poultry meat โ comes from
flesh of domestic birds
3. Sea foods โ comes from
flesh of aquatic organisms of
which the bulk are fish
4. Game meat โ comes from
flesh of non-domesticated
animals (i.e. rat, rabbit)
MEAT CATEGORIES
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17. 1.Physical composition
MEAT COMPOSITION
COMPONENT DESCRIPTION/FUNCTION
Lean (Muscle) ๏ง facilitates movement and/or
supports to the body
๏ง major component of the
carcass
Adipose or Fat
tissue
๏ง deposited around the organ
๏ง under the skin
๏ง between the muscles
(marbling)
Bone and
Connective tissue
๏ง meat tenderness
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18. 2.Chemical composition
MEAT COMPOSITION
COMPONENT DESCRIPTION
Lean (Muscle) ๏ง65-75% water
๏ง15-20% protein
๏ง2-12% fat
๏ง 1% minerals (ash)
๏งWater-soluble vitamins
(abundant)
๏ง<1% simple carbohydrates
Adipose or Fat
tissue
๏ง fat soluble vitamins
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19. ๏Nitrogenous extracts (NE)
๏งrelatively unimportant
nutritionally
๏งprovides aroma and flavor
๏งstimulate the flow of gastric
juices (gastric phase)
๏ Glucose and Glycogen
๏งconcentrated in liver
(gluconeogenesis and glycolysis)
MEAT COMPOSITION
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20. ๏ produced by mammals
๏ serves as food for their offspring
๏ highly nutritious food
๏ better than any single food item
โa nearly perfect foodโ
๏ slightly sweet and pleasant taste
๏งLow fat โ tends to be flat
๏ง high fat โ creamy/fuller flavor
MILK
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21. ๏ 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
๏Goatโs milk โ best alternative for
colostrum and person with lactose
intolerance.
COLOSTRUM
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22. MILK FAT COLOR
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๏ cattle/cow
๏งyellow
๏งcarotene โprecursor of vitamin A
๏ง found in the fat
๏ง Jersey/Guernseyโ rich yellow
color
๏ง Holsteinโ pale yellow (carotene -
splitted)
23. MILK FAT COLOR
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๏ goats and buffaloes
๏ง white
๏งCarotene content โ converted into
colorless vitamin A
24. MILK NUTRITIVE VALUE
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๏ contains high nutrient density
๏ง proteins, fats, carbohydrates,
minerals and vitamins
๏ง protein โ casein and whey
๏ง milk fat
๏ง carbohydrates โ lactose, calcium,
phosphorus and zinc
๏ง fat-soluble vitamins
๏ง water-soluble vitamins
25. MILK COMPOSITION
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๏ varies depending upon the
animalsโ
๏ง species (goats, cattle, carabao)
๏ง breed (i.e. goats โ saanen; cattle
โ hostein)
๏ง individuality (lactating, pregnant)
๏ง season (breeding season, weather)
๏ง lactation (start, peak, plateau, dry)
๏ง level of nutrition
๏ง management
27. ๏งMineralized shell โ surround
the content of the egg
๏ง2 membranes
๏ถone attached to the shell
itself
๏ถother tightly encloses the
content of the egg
EGG COMPOSITION
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28. ๏งAir cell โ formed between the
membranes in the blunt end of
an egg shortly after it is laid
๏ง cuticle โ block the pores
which helps to preserve
freshness and prevent microbial
contamination of the egg
contents
EGG COMPOSITION
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29. ๏งEgg white/albumen
-surrounds the yolk and
-keeps the yolk in the center of the
egg
๏ง 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
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30. ๏ egg weight โ Ave. 52-58 grams
๏ shell/membranes โ 11%
๏ง mineral content โ 94% CaCO3
๏ albumen โ 58%
๏ yolk โ 38%
EGG WEIGHT
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32. ๏งthe elements iron, phosphorus,
sulfur, copper, potassium,
sodium, magnesium, calcium,
chlorine and manganese
๏Albumen
๏งvery high in protein (excellent
balance of amino acids)
EGGโs NUTRITIVE VALUE
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33. 1-2. give at least 2 fat-soluble
vitamins
3-4. give at least 2 B-vitamins
5. fat color of cattle/cowโs milk
6. fat color of goat and buffalo's
milk
7. best alternative for colostrum
and person with lactose
intolerance
QUIZ
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34. 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
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35. a. Ante-mortem inspection
- before slaughtering
- humane
- disease inspection
(condemned)
b. Post-mortem inspection
- after slaughtering
- meat fabrication
- grading
SLAUGHTERING
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36. 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
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38. 1.selection of animals for slaughter
a. Age of the animals
swineโ6 to 12 months
cattle/carabaoโ<3 but not >3 yrs
goatsโ1 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
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39. b. Sex of the animals
barrows/gilts โ best sources of
meat for curing
boars โ young boars (<200 days)
can still be used but older boars
have pronounced โboar taintโ
sows โ meat is tough and during
the advance stage of pregnancy,
the meat have fishy odor
ANTE-MORTEM
INSPECTIONA
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40. c. Size
hogs โ 80-100 kg
cattle/carabao โ 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
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41. 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
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42. 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
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43. 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
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44. 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 โ stress not
severe, DFD โ stress is severe)
ANTE-MORTEM
INSPECTIONA
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45. 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
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46. d. Clean animals
-keep the animals clean
-washed off dirt on the animals to
minimize possible contamination of
the carcass
ANTE-MORTEM
INSPECTIONA
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48. 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 โthe 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
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49. 1. Stunning
2. Sticking
3. Flaying/Skinning โ hide removal
4. Removal of the shank and head
5. Evisceration
6. Splitting/Quartering
7. Shrouding โ wrapping the carcass
with a cheesecloth
8. Chilling
SLAUGHTERING PROCEDURES
FOR CATTLE/CARABAO/GOATA
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50. ๏ง Hog โ 70%
๏ง Cattle โ 60%
๏ง Sheep and Goat โ 50% (skeletal
animals)
๏ง Chicken โ 66 โ 76%
๏ง Duck โ 71%
๏ง Goose โ 69%
๏ง Turkey โ 80%
APPROX. DRESSING PERCENTAGE
OF LIVESTOCK AND POULTRY
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51. 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
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