SLAUGHTER, PROCESSING AND MARKETING OF FARM ANIMALS Flashcards
1
Q
from fasting through stunning, bleeding up to skinning and evisceration
A
slaughtering
2
Q
from spiltting and quartering, to cutting the carcass into the retail cuts
A
butchering
3
Q
the premises used in the slaughter of animals for human consumption
A
abattoir or slaughterhouse
4
Q
basic principles of selecting animals for slaughter (8)
A
- sex
- age
- size
- class
- health
- meat yield
- loin eye and other measurements
- degree of fatness
5
Q
considerations for slaughtering: sex
meat of barrow and gilts
A
no distinct differences in meat quality
6
Q
considerations for slaughtering: sex
boar taint odor
A
uncast rated male after reaching seven months of age
7
Q
considerations for slaughtering: sex
boar that less than seven months
A
fit for slaughter
8
Q
considerations for slaughtering: sex
hogs that fatter than their female and uncastrated male counterparts of the same age
A
castrated hogs
9
Q
considerations for slaughtering: sex
meat from pregnant animal
A
low quality
10
Q
considerations for slaughtering: sex
meat of animal that is in the advance stage of pregnancy
A
meat maybe in fishy odor
11
Q
considerations for slaughtering: sex
meat from bull compared to steers
A
generally less tender and lower in overall acceptability
12
Q
considerations for slaughtering: age
swine
cattle & carabao
goats
A
swine 6-12 months
cattle & carabao - 3 years younger
goats - about a yaer
13
Q
considerations for slaughtering: age
meat that is darker, tougher, fatter and poorer quality;
however it is flavorful, high water binding and emulsion capacity, w/c associated w/ high degree of marbling
A
meat from older animals
14
Q
considerations for slaughtering: age
marbling in beef
A
increases up to 30 months, beyond this age limit is stationary
15
Q
considerations for slaughtering: age
most important quality factor w/c changes w/ age is
A
tenderness
16
Q
considerations for slaughtering: age
meat from young and old animals is already equal in terms of tenderness in this age
A
beyond 42 months of age
17
Q
considerations for slaughtering: age
w/c is juicier meat between young and old animal
A
old animal meat is juicier
18
Q
considerations for slaughtering: size
recommended slaughter weigh of animals for fresh meat retailing and intact meat processing for HOGS
A
80 - 110 kg
19
Q
considerations for slaughtering: size
recommended slaughter weigh of animals for fresh meat retailing and intact meat processing for CATTLE AND CARABAO
A
300 - 450 kg
20
Q
considerations for slaughtering: class
utilized for the production of quality lechon or roasted pigs, it command the highest price
A
shote
21
Q
considerations for slaughtering: health
animals with minimal defects can be slaughtered only if they pass this inspection
A
anti-mortem inspection
22
Q
considerations for slaughtering: health
must first be treated to become normal prior to slaughter;
their meat is poor in quality and not recommended
A
unhealthy animals
23
Q
considerations for slaughtering: meat yield
total average dressing percentage of swine in the philippines
head off =
total trimmed lean cuts =
A
head off = 69%
total trimmed lean cuts = 36%
24
Q
considerations for slaughtering: meat yield
average dressing percentage of beef and carabeef =
A
48%
25
considerations for slaughtering: meat yield
total leaned yield percentage of beef and carabeef
34% and 33%
26
considerations for slaughtering: meat yield
dressing percentage and total lean yield of goat
dressing percentage = 43%
| total lean yield = 27%
27
considerations for slaughtering: loin eye and other measurements
indicative of high lean cut and low-fat cut yields in swine
wide loin eye area
*slaughter hogs w/ wide loin eye area are ideal for slaughtering
28
considerations for slaughtering: degree of fatness
greatly influences flavor, tenderness and juiciness
fat
*consumers discriminate fatty meat
29
handling prior to slaughter
1. fasting
2. stress
3. mishandling
30
feed is withdrawn but sufficient water is given
fasting
31
fasting of pigs
12 -24 hrs
32
fasting of carabaos and cattle
24 - 48 hrs
33
advantages of fasting (6)
1. savings of feed
2. ease of cleaning entrails
3. ease of cleaning and eviscerating carcass
4. a throroughly bled and brightly colored carcass
5. long shelf life
6. low shrinkage of the resulting meat
34
sources of animal stress (4)
1. shipping stress
2. over-crowding stress
3. driving stress
4. heat stress
*any form of stress should not be given to the animal prior to slaughter
35
number of days should be allowed for animals to relax in the luggage area and be properly conditioned before they are slaughtered.
1 - 3 days
36
disadvantages of stress (4)
1. loss of muscle glycogen
2. high temp. of carcass
3. low water binging capacity of meat
4. low aroma, flavor, texture and juiciness scores
37
not recommended for curing
meat from stressed animals
38
condition of meat if the stress is not severe
(PSE) pale, soft, and exudative
39
condition of meat if the stress is severe
(DFD) dry, firm and dark
40
pH of meat from unstressed animals
5.3 and the drop is very gradual
41
pH of meat from stressed animals
6.0 - 7.0 , pH drop is rapid
42
animal whipped, kicked or boxed prior to slaughter, some blood vessels break in these affected areas
blood clots developed
43
meat that always spoil before curing period is completed
meat with blood clots and red spots
44
set the slaughtering guidelines
NMIC/ National Meat Inspection Commision (now),
| NMIS/ National Meat Inspection Service
45
classifications of slaughterhouses in the philippines (3)
1. AAA
2. AA
3. A
46
classifications of slaughterhouses
those adequate facilities and operational procedure of w/c meat processed herein is eligible for sale in any market in and out of the country
1. AAA
47
classifications of slaughterhouses
those w/ facilities and operational procedures sufficiently adequate that the meat processed herein is eligible for sale in any market in the philippines
2. AA
48
classifications of slaughterhouses
those w/ facilities and operational procedure of minimum adequacy, the meat processed herein is eligible for sale only in the city or municipality in w/c plant is located
3. A
49
basic requirement in slaughtering (4)
1. the cleanliness of meat produced
2. the hygiene of production
3. the efficiency of meat inspection
4. the adequacy of meat preservation
50
steps in general slaughtering (9)
1. antemortem inspection
2. stunning
3. sticking
4. cleaning of the carcass
5. eviscerating
6. splitting
7. washing
8. post-mortem inspection
9. chilling
51
conducted by a qualified meat inspector to determine whether the animal is fit for slaughter
1. antemortem inspection
52
rendering the animal unconscious w/o killing them to make the restraining easy and sticking humane
2. stunning
53
withdrawing blood from the carcass;
| cautioned not to pierce the heart that may cause instant death of the animal and will prevent thoroughly
3. sticking
54
includes scalding, scraping, shaving, flaying, dehiding
4. cleaning of the carcass
55
removing visceral organs from the carcass
5. eviscerating
56
cutting the entire backbone of the carcass
6. splitting
57
w/ clean potable water to remove dirt, blood, etc.
7. washing
58
done by qualified meat inspector to determine if the meat is fit for human consumption
8. post-mortem inspection
59
carcass chilled at 0.4degree C for 24 hrs. before fabrication to allow the rigor mortis to pass, to check on microbial growth, and to firm up the meat for easy fabrication.
9. chilling
60
post-mortem inspection (4)
1. inspected and passed
2. passed for sterilization
3. inspected and condemned
4. passed for rendering
61
carcasses so marked have beed found to be sound, healthful, wholesome, and fit for human consumption
1. inspected and passed
62
carcasses or parts of carcasses so marked inspected and passed for food, subject to the condition that these must be sterilized by steaming in an appropriate apparatus or by boiling in an open kettle
2. passed for sterilization
63
carcasses or parts of carcasses so marked are unsound, unhealthful, unwholesome or unfit for human consumption;
those unfit for both human and animal are denatured w/ strong chemical disinfectants prior to final disposal
3. inspected and condemned
64
carcasses or parts of carcasses that maybe converted into animal feed
after sufficient heat treatment; shall be dyed (food grade blue color) and cooked
4. passed for rendering
65
steps of slaughtering in swine (10)
1. antemortem inspection
2. stunning
3. sticking
4. scalding and scraping (cleaning)
5. removal of head
6. evisceration
7. splitting
8. washing
9. postmortem inspection
10. chilling (12-24 hrs)
66
dipping the carcass in hot water to loosen up hairs and scarf; the water temperature must be maintained at 54 - 84 degree C;
too hot water can cause hair setting while too cold water cannot effect loosening of hairs and scarf
scalding
67
removal of hair using a scraping knife
scraping
68
steps of slaughtering in cattle and carabaos (10)
1. antemortem inspection
2. stunning
3. sticking
4. flaying (cleaning)
5. removal of head
6. evisceration
7. splitting
8. washing
9. postmortem inspection
10. chilling (36 - 48 hrs)
69
removal of the hide in cattle and carabao
flaying or skinning
70
wrapping the carcass w/ cheese cloth.
cloth soaked in lukewarm water and wrapped around the carcass while its warm. the cloth absorbs the remaining blood at surface of the carcass, smoothens the interval fat covering, causes fat to appear white and dense and prevents excessive shrinkage and oxidation.
shrouding
71
2 methods of slaughtering in goats
1. singed method
| 2. flayed method
72
after stunning and sticking, this method is done w/ either blow torch or an open fire.
the hairs continously scraped w/ a dull knife until the hairs are all burned.
the belly must be pinched to avoid bursting of whole belly cavity.
after this method, the canked skin is sliced off for the preparation of kilawin. evisceration is done similar w/ that cattle.
singed method
73
the process of stunning and sticking in the singed method is followed but the skin is not utilized for food. the removal of fleece or flaying is made slightly different from that in cattle and carabao. be sure not to allow meat to come in contact w/ hairs to avoid imparting goat odor to meat. evisceration and chilling in goats are similar w/ that in cattle except that in goats, splitting of the carcass is not done
flayed method
74
properly dressed flesh derived from mature animals in good condition at the time of slaughter
meat
75
the body of any slaughtered animal after bleeding and dressing
carcass
76
percent yield of the carcass, carcass weight divided by the slaughter weight multiplied by 100.
dressing percentage
77
cross sectional area of the longissimus dorsi muscle of pork/beef
loin ear area
78
meat from an animal that has not undergone any substantial physical, microbiological and chemical change from the time of change
fresh meat
79
the amount, character, distribution of fat in the carcass.
finish
80
cuts of pork composed of the loin, ham and shoulder
lean cuts
81
cuts of meat handled in small quantities and w/c may be prepared for the table w/o further cutting and trimming
retail cuts
82
meat cuts that are handled in bulk and usually require further cutting before these are prepared for the table.
wholesale cuts
83
weight of a cut of meat in its fresh state before curing or processing
green weight
84
uncured smoke hams
green hams
85
any mark or stamp approved by the controlling authority
brand
86
the stiffening of the muscles after an animal dies, believed to be due to muscle contraction
rigor mortis
87
formation of green color in the skin and other collagenous tissues as a result of excess nitrite; may also be due to microbial action
greening
88
hazard analysis critical control points the fat granules
HACCP
89
meat deboned before the development of rigor mortis
hot boned meat
90
meat from an unaccredited slaughterhouse, or obtained from illegal source of meat
hot meat
91
meat of ox, one year and above
beef
92
carabao beef , caraveal
carabeef
93
meat of goat
chevon
94
game meat
game animals (wild hunted)
95
horse meat
horsemeat
96
meat of sheep, one year old and above
mutton
97
meat of sheep, less than one year old and above
lamb
98
pig meat
pork
99
meat of ox less than one year old
veal
100
meat of deer
venison
101
most important part of meat in relation to human nutrition
the lean
102
composition of meat
1. lean
2. fat
3. bones
4. connective tissues and other similar elements
103
has high biological value;
can supply the essential nutrients needed for normal growth and phyiological function of human adults w/o being fortified
meat protein
104
also contains sufficient B-vitamins, P, Fe and K but deficient in Ca.
meat
105
cutting carcasses into standard wholesale and retail cuts
meat fabrication
*proper fabrication lowers of cutting losses
106
basic principle in meat fabrication
separate tender meat from tough meat and thick portion from thin portion because they require different methods of cooking;
cheap parts separated from expensive parts;
cutting of muscles accross the meat fibers to improve the tenderness of the cut
107
meat processing
1. chilling
2. trimming
3. meat curing
108
to firm up the meat and check on the growth of microorganims (2-4 C for 24 hrs)
chilling
109
removes excess fat, parts w/ blood clot and bruises; includes deboning when necessary weighing, washing, and dripping
trimming
110
meat is subjected to the process of salting, pickling, drying, and/or smoking;
meat is being preserved the ingredients have antagonistic effect on the microorganisms
meat curing
111
four general method of meat curing
1. dry cure method
2. sweet pickle method
3. all injection method
4. combination method
112
curing ingredients are applied (rubbed) in dry form
| ex. tocina, tapa, bacon
dry cure method
113
similar to dry cure but the ingredients are dissolved in water;
ex. corned beef, chicken ham
sweet pickle method
114
ingredients are dissolved in water and injected to the meat;
| ex. cured ham
all injection method
115
injection method is combined with either dry cure or sweet pickle method;
ex. cured ham
combination method
116
yield of relatively good dairy cows in the Philippinesand in most tropics
8-12 kg daily
117
Milk production:
common "rule of thumb"
feed 1 kg of reasonably concentrate mixture for every 2.5 kg of milk in excess of 5kg if the forage is of good quality
118
composition of milk
1. water
2. fat
3. protein
4. lactose (milk sugar0
5. Ash
119
rich source of Ca, riboflavin (B2), vitamin B12, iodine and P;
contains all the essential amino acids
milk
120
its protein is composed of globulins, casein and lactalbumin;
portions of globulins are structural parts of antibodies
milk
121
most abundant protein constituent of milk
casein of milk
122
first secretion of the mammary gland;
higher than milk in dry matter, proteins, vitamins, and minerals;
also contains antibodies that give newborn animals protection against diseases
colostrum
* milk produces under ideal condition has slaightly sweet and pleasant taste.
* milk low fat contents tends to be flat while that w/ higher fat has creamy and fuller flavor
* milk fat is the most variable milk constituent
123
sugar milk and can be digested by the enzyme lactase produced by humans
lactose
124
occurs when man does not produce enough lactase to completely digest the lactose.
this undigested lactose stays in the intestinal tract, and with the cation of microorganims causes abdominal pain, diarrhea and flatulence (gas)
lactose intolerance
125
process of heating milk to a certain temp. for a certain period of time required to destroy any pathogenic microorganism.
pasteurization
126
milk products
1. whole milk
2. cream
3. butter
4. buttermilk
5. skim milk
6. whey
127
upon drying: whole milk powder
| upon separation: cream and skim milk
whole milk
128
upon churning: butter and buttermilk
cream
129
upon evaporation: butter oil or anhydrous milk
butter
130
upon drying: buttermilk powder
buttermilk
131
upon drying: skim milk powder or nonfat dry milk
| Upon acidification or addition of rennet: cheese (add cassein) and whey
skim milk
132
upon drying: whey powder
whey
133
whole milk from w/c about 60% of the water has been removed and contains not less than 25.8% total milk solids and 7.8% milk fat;
also known as condensed milk;
compared to raw milk, it has greater viscosity and is creamy in color
evaporated milk
134
milk w/c has been treated i such a manner as to ensure break-up of the fat granules
homogenized milk
135
major factors affecting nutrient requirements for egg production rate are:
1. rate of egg production
2, egg size or weight
3. egg shell thickness
4. body size of layer
136
principal factor affecting egg shell quality
dietary calcium
137
can be measured by specific gravity of egg, shell thickness, shell smoothness, breaking strength, and percentage of cracks or shell appearance
egg shell quality
138
less than 2.0%, decrease egg shell quality in chickens
low dietary calcium levels
139
egg composition
1. proteins and lipids
2. minerals
3. vitamins A, D, Thiamine and riboflavin in bulk amount
140
poor source of carbohydrates
egg
