I.

INTRODUCTION

The proper slaughter of farm animals, handling of carcasses, cutting of meat and
processing of meat and by products are very important operation in the livestock
industry yet these are often neglected in small and medium scale operations as one can
readily observe in many public slaughter house and markets. In addition to the
efficiency of economic aspects of slaughter and meat processing operations, the
welfare of the consuming public has to be observed through proper meat hygiene.

II. Some Important Terminologies

1. Anti-mortem Inspection: is the process of examining or evaluating the external

parts of live animals by a qualified meat inspector to determine whether the
animal (slaughter animal) is fit for slaughters. (inspection before the animals is
slaughtered).

2. Post-mortem Inspection: is the process of examining or evaluating the carcass

or meat of slaughtered animal by a qualified meat inspector to determine whether
the meat is safe for human consumption (inspection after the animal was
slaughtered)

3. Food animal: it includes all domestic livestock killed for human consumption. Ex.
cattle, carabaos, sheep, goat, swine and poultry.

Emergency slaughter: slaughter of an animal necessitated by a previous

accident such as bone fracture, danger of suffocation, etc.

4. Cold Slaughter: the act of slaughtering animal, dead of some cause before
slaughtering.

5. Hot meat: meat from food animals and poultry clandestinely (done in secrecy
slaughtered and sold to the public)

6. Butcher: someone of slaughters animals for market, someone who sells meat
that he has prepared for sale.

7. Slaughter animal: any food animal brought into an abattoir for slaughter.

8. Downer: crippled or weakened animal unable to stand or showing abnormal

locomotion. It shall be treated as “suspect”.
9. Suspect: the animals suspected of being affected with a disease or condition w/c
may require its condemnation, in whole or impart when slaughtered, or is subject
to further examination to determine its disposal.

10. Fit for human consumption: in relation to meat no changes due disease,
decomposition or contamination have subsequently been found by an inspector.

11. Inspected or Condemned: that the carcasses or parts of carcasses to marked

are unlowered, unhealthful, unwholesome or otherwise unfit for human food.
Inspected & passed: that the carcasses were found to be round, healthful,
wholesome and fit for human food.

12. Passed for rendering: refers to the condemned carcasses or parts of carcasses
that may be converted into edible by-products (bone meal, fertilizer, etc.)

13. Passed for sterilization: that the carcasses or parts of carcasses is marked
have been inspected and passed for food subject to the condition that it must be
sterilized by a steaming or by boiling in a temperature not lower than 104°C for a
period not less than 30 minutes.

14. Reactor: any animal which after the application of a specific test shows
evidence of that disease.

15. Residues: any foreign substances which are a hazard for human health,
remaining in “slaughter animals” prior to slaughter. Examples of such substances
are antibiotics, anthelmintics, growth promotants, hormones, pesticides,
tranquilizers and others.

16. Retained: that the carcasses, viscera, parten carcasses and meat is mark or
identified, are held for further examination by an inspector to determine their final
disposal.

17. Suspect: the animals suspected of being affected with a disease or condition w/c
may require its condemnation, in whole or impart when slaughtered, or is subject
to further examination to determine its disposal.

18. Singeing: application of flame to a carcass for the purpose of burning the
unscraped and unshaved hairs and killing some of the micro-organisms at the
surface.
 19. Slaughtering: killing of food animals in accordance with the approved meat
inspections rules and regulation.

20. Food animals: it includes all domestic livestock for human consumption. Ex.
Swine, cattle, carabao, sheep and goat.

21. Abattoir or slaughter house: the premises approved or registered by the

controlling authority use in the slaughter of the animals for human consumption.

22. Controlling Authority: The National Meat Inspection Commission (NMIC)

23. Dressed or Dressing: it means the removal of the head, hide or skin and
visceral organs of slaughtering animals.

24. Fabrication: process of cutting carcass into standard whole sale and retail cuts.

25. Carcass: the body of any slaughtered animals after bleeding and dressing.

26. Meat inspector: a properly trained officers appointed by the NMIC for the
purpose of meat inspection and supervision of meat hygiene and preservation.

III. MEAT INSPECTION

SIGNIFICANCE AND PURPOSE

Animals must be properly nurtured and kept free from disease while they are
alive, and when they are slaughtered; to provide food and by-products. Meat inspection
must be done by an expert to ensure that meat and meat by-products are safe for
human consumption in order to safeguard public health.

“Every animal slaughtered for food should be submitted to thorough antemortem

and postmortem inspection. Hygiene within the slaughter house, equipment and
personnel must be closely supervised to ensure that meat is not contaminated
inadvertently. Disease communicable to man, such as TB, Anthrax, parasitism, etc., can
be detected and prevented from doing by harm efficient meat inspection and their
detection can sometimes reveal the presence of unsuggested disease on the farm and
so assist in its control.

Having detected unsound meat, it is very necessary to arrange for its disposal so
as to obviate risk to animals and human beings. It should be handled so as not to
contaminate other food stuffs, and should not be allowed to come into contact with or be
fed to animals of any species unless it has been effectively cooked under strict
supervision to ensure sterilization.

Therefore, the ultimate purpose of meat inspection is to provide clean, safe

sound and wholesome meat for food. Also, meat inspection is extremely important in
the national economy in public health and in the welfare of animals.
MEAT INSPECTOR

A. SPECIFIC DUTIES

1. To inspect or verify relevant document (shipping permit, Veterinary Health

Certificates, Certificates of Ownership and or Transfer, etc.) of food animals
presented for slaughter.

2. To see to it that the animals are managed and rested before slaughter.

3. Always perform the ante-mortem inspection of slaughter animals and post-mortem

examinations of their head, carcasses, visceral organs and parts.

4. To enforce the Humane slaughtering technique or practices of food animals in

abattoirs.

5. To ensure the production of clean meat through the enforcement of approved and
proper meat handling (slaughtering).

6. To maintain personal cleanliness and hygiene in the use of proper attire among
slaughterhouse workers and the prevention and proper use of amenities.

7. To supervise pre-slaughter operation and abattoir cleaning and disinfection of

slaughterhouse premises, tools and equipments used every day.

8. To ensure the proper disposal of condemned carcasses, organs and parts by

rendering if not affected by any dangerous communicable animal diseases. Or if
rendering facilities are not available, the condemned shall be buried deep in the
ground with the application of lime.

9. To accomplish properly all prescribed report forms of the NMIC and submit them
regularly at the end of the month.

10. To report immediately the presence of any reportable diseases (FMD, Hog Cholera,
etc.) in the abattoir to the Director of Animal Industry or to the nearest BAI office and
or representative.
B. ADDITIONAL DUTIES

1. To help in animal quarantine work that may be instituted by the agency concerned
(Bureau of Animal Industry) during outbreak of reportable animal and poultry disease
by regulating the entrance of live animals and exit of carcasses and entrails from
slaughterhouse.

2. To conduct and/or assist in animal disease surveillance among slaughter animals

kept in holding pens and lairages of the slaughterhouse.

3. To enforce such duties as may be requested of him/her by the immediate supervisor

and other NMIC fieldperson in connection with all works cited in the foregoing duties.

C. ANTEMORTEM INSPECTION

It is the inspection done before food animals are slaughtered. This is the
examination of animal prior to slaughter for the purpose of eliminating those which are
unfit for human food.

PURPOSE:

1. To select animals which are adequately rested and which will provide meat which is
fit for human consumption.

2. To select for isolation and detailed clinical examination, diseased, suspected

diseased or suspected abnormal animals.

3. To prevent contamination of premises, equipment and personnel by animals

suffering from a disease which is communicable;

4. To prevent contamination of dressing areas by animals in an excessively dirty

condition;

5. To obtain information which may be necessary for the postmortem inspection,

diagnosis and judgement of carcass and offals;

6. To detect an early-stage endemic disease like Foot and Mouth disease;

7. To prevent “downers” to be injured further by separating and giving immediate
judgement on animals if it is for emergency slaughter.

8. To prohibit the slaughter of animals which are still fit for work or breeding purposes
(esp. kalabaw) and those pregnant animals.

9. To provide necessary information that will benefit livestock raisers.

- No animal should be slaughtered until it has passed the anti-mortem inspection.
- All animals should be inspected on the day of arrival at the slaughter house, if the
animal is kept for more than 1 day, the inspection should be repeated on the day
of slaughter.
- For the anti-mortem inspection to be conducted, it is necessary to have adequate
facilities, animals are place in properly lighted and ventilated holding pens where
they can move.
- The general principles of anti-mortem inspection is to determine if each animal is
normal or abnormal. It must be made by a veterinarian or meat inspector under
veterinary supervision.

Every animal intended to be slaughtered for food should:

1. Be provided with relevant documents so that the place of origin can be
accompanied by certificate of ownership & transfer.
2. Undergo both anti-mortem and post-mortem inspections.
3. Be adequately rested prior to slaughter.

D. HOW TO SUSPECT AN ANIMAL TO BE SICK DURING ANTE-MORTEM

INSPECTION:

1. Off-Feed: the first sign of illness that one may notice is that the animal may not
be able to eat its normal amount of ration. Unconsumed feed will be noticed to a
remaining in the feeding trough.

2. Listlessness: In most infectious disease, the sick animal tends to isolate itself
away from the rest of the herd flock and loses its alertness. It also assumes an
abnormal position when standing still or when walking.
 3. Fever: In most infectious diseases, are accompanied by rise in body
temperature. Use the thermometer to know the degree of fever.
4. Sick animals does respond to call or disturbances or noises. During feeding time,
it does not come to the feeding trough.

5. Weakness and loss of weight – When the disease progresses, the animal
becomes weak and loses weight. Generally, it likes to lie down in recumbent
position.

6. Respiratory symptoms – when the respiratory system is involved there is

difficulty in breathing and/or rapid breathing. Coughing and sneezing are also
observed. In some instances, there are discharges from the nostrils which may
be watery or thick mucus which may be yellowish to blood stained.

7. Digestive system – when the digestive system is affected, the feces maybe
watery and foul smelling and there is diarrhea. The tail and the region around the
anus is matted with feces.

Important Points to consider during anti-mortem inspection

1. Species, sex and behavior

2. Age, color and marking in sick or diseased animals
3. Manner of standing and while the animal is in motion
4. Reaction to environment
5. Condition in regards to:
a. Nutrition (fat or thin)
b. Digestive system (saliva, nutrition and feces)
c. Respiratory system (nasal discharge and quality of respiration)
d. Hide, skin, hair, wool
6. Appearance of testes, vulva and mammary glands
7. Body temperature
8. Injuries, inflammations
9. Disease symptoms
10. Blood smear-in suspected or disease animals where diagnosis can be made with
blood examination
 ANTE-MORTEM INSPECTION PROCEDURE

EXAMINE THE
RELEVANT DOCUMENT

OBSERVE ANIMAL(s)
WHILE AT REST

OBSERVE ANIMAL(s)
WHILE IN MOTION

MAKE A JUDGEMENT

RECORD

Handling after ante-mortem inspection

1. The result of the ante-mortem inspection should be brought immediately to the

attention of the inspector performing the post-mortem inspection.

2. Animal found without evidence of any disease or abnormal condition should be

immediately released for slaughter
 3. Animal found with disease or condition which will not obviously prevent the
animal from being slaughtered for food should be marked properly, released for
slaughter and post-mortem inspection.

4. If the symptoms shown by an animal indicate generalized infection, a

communicable disease or toxicity for chemical or biological agents which render
or may render the meat unfit for food, the animal should either be condemned or
where appropriate, isolated under the responsibility of the Veterinary Inspector.

5. Animal showing behavior but is known to have been treated or given drugs or
chemicals should either be condemned or isolated until the drugs are
metabolized to harmless products by the body or excreted.

DISPOSITION PROCEDURE IN CASUALTY ANIMAL

 Immediately inform the owner.

 Call/inform your superior (MCO/Municipal Vet/City Vet)

 Properly and carefully remove the animal from lairage.

 Disinfect the place.

 Issue a condemnation slip (NMIC form # 11) to the owner.

 Dispose animal properly (by burning/burying/pouring disinfectant)

 Record the incidence

DIAGRAM OF DIFFERENT DECISION ON MEAT INSPECTION
I. POST – MORTEM INSPECTION

A. DEFINITION: Post-Mortem Inspection – is the inspection of all parts of the

slaughtered animal for signs of disease or other conditions which could render
the meat unsafe or objectionable as food.

B. PURPOSE OF POST-MORTEM INSPECTION:

1. To ensure the detection of abnormalities including contamination and pass for

human food only meat which is fit for human consumption.

2. To diseases of food animals or abnormalities which are not evident on ante-

mortem examination.

3. To ensure that the premises and equipment are in hygienic and efficient
condition before and during slaughter.

4. To check the efficacy of slaughter and carcass dressing technique and

diagnosis of disease condition.

II. THINGS TO CONSIDER DURING POST-MORTEM INSPECTION

1. In performing the post-mortem inspection of carcass, viscera and etc., the

inspector should view, palpate and make incision only when necessary. The
entire procedure should be done efficiently and in a systematic manner.

2. The inspector performing the post-mortem inspection should take the

necessary specimens from carcasses or viscera in cases where there is
required:
a. A more detailed post-mortem examination.

b. A bacteriological, parasitological, chemical and hispathological examination.

c. Any other examination necessary in rendering judgement. The final

responsibility as to the decision regarding the fitness of the carcass, viscera
or organ rests with the Veterinary Inspector.
 d. In incising the lymph node, organ or carcass tissue, the cut surface should
be cleanly sliced to present a picture which is not distorted either from an
anatomical or pathological point of view.
III. GUIDELINES FOR DISPOSITION DURING POST-MORTEM INSPECTION

1. Although consumer’s health aesthetics or expectancy must be of primary

consideration, there should be no unnecessary wasting of product. Thus, post-
mortem inspection must be conducted in an efficient and systematic manner.

2. All abnormal tissue must be removed:

3. Determine if disease condition is:

a. Localized or generalized
b. Acute or chronic
c. Consider the general condition of the carcass

4. If primary disease condition, although not serious, causes a generalized

derangement of body functions, carcass should be condemned.

5. If meat contains a potentially harmful or toxic substance, it should not be

considered wholesome, therefore, condemned.

6. A zoonotic disease is dealt with more severely compared to a non-zoonotic

disease.

7. Contaminated parts should immediately be removed from the carcass within

two hours after contact otherwise the whole carcass shall be condemned.

8. Anything is repugnant or offensive to the consumer should be condemned.

Classification of Meat Establishment:

Meat establishment are classified according to facilities/equipment and handling

as follows:

“AAA” Those with facilities and operational procedures so adequate that

the meat processed herein is eligible for sale in any market within
the country and for export.

“AA” Those with facilities and operational procedures sufficiently

 adequate that the meat processed here in is eligible for sale only in
ay market within the country.
“A” Those with facilities and operational procedures of minimum
adequacy that the meat processed here in is eligible for sale only in
the city and municipality in which the plant is located.

“C” Those with facilities and operational procedures of less than

minimum standards that must be closed until such requirements are
achieved.

Location:
Important points to be considered in locating a site are as follows:

1. Far from residential buildings at least 100 meters and reasonably free from dust,
odors, smoke and other contaminations. Prevailing wind direction should be
taken into account.

2. Accessibility to transportation. The road leading to the meat plant should not
pass-through private property and should be paved.

3. Availability of potable water and electricity.

4. The slaughterhouse should not be adjacent to market due to congestion, difficulty

in maintaining sanitation and problems of contamination.

5. It should be of reasonable distance from the bank of the river at least 10 meters
to prevent water pollution. The site should be considered in relation to future
plans of the municipality or city for parks, housing, business center and similar
development projects.

6. If possible, meat plants and establishments should be cited near the livestock
production areas. This brings down the production cost by minimizing the
problems of shrinkage, bruising, crippled animals or “downers” and also the cost
of handling and transportation.

IV. MEAT ESTABLISHMENT

I. DEFINITION
Meat Establishment
 Means any premises approved by the National Meat Inspection
Contribution in which fresh meat is prepared, handled, packed or stored.
Meat establishments are categorized as follows:

a. Abattoir or Slaughterhouse (SH)

Means the premises approved and registered by the National Meat
Inspection Commission used in the slaughter of animal for human consumption.

b. Poultry Dressing Plant (PDP)

Refers to the establishment where birds are being bled, plucked and
eviscerated and from which the head, shanks, crop, oil gland and other inedible
parts have been removed.

c. Meat Processing Plant (MPP)

Establishment where meat products such as ham, sausages, etc. are
manufactured by special treatment with food additives and other ingredients.

THE SLAUGHTER HOUSE

There are 4 basic factors to consider in slaughtering animals, these are the ff:

1. Cleanliness of the meat produced.

2. The hygiene of production
3. The efficiency of meat inspection
4. Adequacy of meat preservation

To carry out the different slaughter operations, the following are needed:

1. Skilled butcher
2. Proper tools and equipment

Some of the prerequisites of a slaughterhouse to be considered adequate are the

following: (issued by the National Meat Inspection Commission)

1. There must be complete facilities for the proper care of animals prior to
slaughter.
 a. Lairage areas and holding pens – these should be wide enough to allow
relaxation of animals to be slaughtered.
b. Water system – water must be provided at all times.

CHARACTERISTICS OF A GOOD SLAUGHTERHOUSE

1. With complete facilities and equipment for slaughtering

2. With good drainage
3. With good ventilation
4. Far from residential houses
5. Must have adequate pollution control device
6. Located along the highway but must be accessible to transportation
7. Should have separate rooms for the hogs and ruminants.
- slaughtering hogs requires hot water, thus a rise in room temperature
occurs thereby favoring the growth of mesophilic bacteria and parasites which
are only found in pork such as Trichinella spiralis may be transmitted to the beef
carcasses if these are slaughtered in the same area.
8. For sanitary reasons and to avoid contamination of carcasses, a sperate area for
handling meat and offals must be provided.
9. Facilities for hanging carcasses
10. Refrigeration unit
11. Good supply of water

V. SELECTION OF ANIMALS FOR SLAUGHTER

Selection of animals for slaughter depends mainly on the purpose for which the
meat is to be used an on the cost of the end product. As a general rule, meat produced
should possess the characteristics necessary for the products or recipes to be made.

Example: meat for sausage should have the characteristics suited for
comminuted products manufacture, example: high quality water holding capacity, high
emulsion capacity (ability of both meat and non-meat additives to emulsify fat and bend
moisture) and other traits required for the development of a ground product.
 Since, the purpose for which the meat is going to be used is the final determinant
of the kind of animal to be slaughtered, it is appropriate to look at some general facts.

FACTORS TO CONSIDER IN SELECTING ANIMALS FOR SLAUGHTER

A. Swine: Sex classes of Swine – shotes, barrow, boar, stag, gilt, sow

Sex – in terms of sex (consideration)

- Barrows and gilts have no distinct difference in meat quality. (same composition,
cholesterol and processing characteristics).
- The much-feared boar taint in uncastrated male swine is only apparent after the
animal has reached seven months of age. A boar if younger than 7 months is
therefore, fit for slaughter
- Castrated hogs (barrow) have the general tendency to be fat, fatter than their
female and uncastrated male counterparts of the same age.
- Young stags castrated: meat for young stags castrated for sometime before
slaughter, approaches the characteristics of meat for barrows and gilts.
- Old stags castrated: the characteristics of meat for old stags castrated
approaches those of meat for a boar.

Two factors affecting the quality of meat obtained for stags

1. Age of the animal

2. Length of time lapse for castration to slaughter

- Pregnant animals – meat for pregnant animals is low in quality and when the
animal is at an advanced stage of pregnancy, the meat may be fishy in odor.
- Boars – have superior leanness over castrates

Other characteristics (Boar and Barrow)

1. Boar carcasses dress higher, contain about 3% more lean and 2% more bone
than barrow carcasses.
2. Boar carcasses are longer, have thinner backfat, shoulder, lighter back and loin,
less fat but have higher lean than barrow
3. Boars have higher total nitrogen but lower moisture than barrows
*it seems, that boars are more favored than barrows in slaughtering*
 4. A closer look at the palatability traits shows that meat for boars is less tender but
higher in texture.
5. The unpleasant taint odor renders the boar’s meat unacceptable (testosterone)

The meat of barrows and gilts show no differences in approximate composition,

cholesterol, pH and processing characteristics. This suggests that one does not get any
advantage in selecting gilt over the barrows and vice versa.

B. Cattle: Sex classes of Cattle – bull, steers, heifer and calf

1. Meat for bull is generally less tender and lower in overall acceptability than that of
steers but is equal in flavor and juiciness.
2. Meat for bulls is generally darker and coarser than meet for steers.
3. Unlike swine, uncastrated male cattle and carabaos, however, do not have a
strong odor, hence may be slaughtered even at mature age.

*age of the animal has a significant effect on the tenderness, with younger
animals typically producing more tender meat than older animals*

C. Poultry (Meat): Sex classes of Poultry – pullet, hur, rooster and cockerel

1. Meat for the young age classes is usually prepared by broiling, frying, roasting or
barbecuing
2. The mature, less tender poultry meat is best prepared by baking, stewing or
fabricating or by including it in other prepared dishes.

Carcasses of Good Quality are:

1. Free of deformities that detract for their appearance or that affect normal
distribution of flesh
2. They have a well developed covering of flesh and well-developed layer of fat in
the skin
3. They are free of pin feathers
4. They are free of exposed flesh on the breast and legs and broken bones
5. They have no more than one disjointed bone
6. They are practically free of discolorations of the skin and flesh and defects
resulting for handling, freezing and storage.

Eggs - the grading of shell eggs involves classifying individual eggs according to
established standards.
 1. Eggs are graded by sorting them into groups:

a. Each group having similar weight

b. Each group having similar quality characteristics
c. Each group having similar color

Consumer Weight Classes of Eggs (Minimum net wt./dozen)

SIZE OUNCES (per dozen)

Jumbo 30
Extra Large 27
Large 24
Medium 21
Small 18
Peewee 15

*the quality standards used to grade individual shell eggs are as follows:

EXTERIOR QUALITY FACTORS INTERIOR QUALITY FACTORS

Cleanliness of shell Albumen thickness
Soundness of shell (crack and texture) Condition of yolk
Shape Size and condition of air cell
Abnormalities (bloodspots)

Exterior quality factors: are apparent for external observation; interior quality factors
involve an assessment of egg content.

Interior quality factors are accomplished through a process called candling (visually
appraising the eggs while light is shown through them)

2. Age consideration

The recommended ages of the common livestock for intact meat processing and
fresh meat retailing are:

1. Swine – 6 to 12 months
2. Cattle and Carabaos – 3 years or younger (tender meat); 2.5 years – typical
beef flavor
3. Goat – 1 year

Characteristics of meat obtained for older animals have the tendency to be:
 1. darker 2. tougher 3. fatter 4. usually poorer in quality
- rough textured but flavorful
- has a higher water binding and emulsion capacity
- associated with high degree of marbling
- more juicy

Emulsifying capacity – the ability of both meat and non-meat additives to emulsify fat
and bind moisture.

3. Size consideration/Weight

Liveweight is easily obtained by the use of a balance, when balance is not

available, the liveweight is estimated.
The recommended slaughter weight of animals for fresh meat retailing and intact
meat processing are:

1. Hogs 80 to 110 kg
2. Cattle and Carabaos 300 to 400 kg
3. Goat no standard size is recommended

4. Class of Animal Consideration

Swine Classes: sows, boars, stags, barrows, gilts and shotes

1. Shotes – in terms of cost per unit weight, the shotes command the highest price
because these are utilized for the production of quality roasted pigs or lechon.

Carcasses for shotes are too thin and lack flavor for fresh meat retailing and
cured meat processing.

2. sows and stags – meat for sows and stags have high water binding capacity hence
is advantageous for the production of comminuted products

Cattle classes: steers, heifers, cows, bulls, stags, calf

- Meat for animals used for work regardless of class and age is normally tough and
dark.
- If the animals are used for work just before slaughter, meat may develop DFD
condition (dark, firm and dry)
 5. Health Consideration

An animal for slaughter must be substantially healthy. Unhealthy animals must

first be treated and brought to normal conditions prior to slaughter.

Signs and sickness easily observed in all type of animals are:

1. Fever
2. Increasing breathing rate
3. Diarrhea

NORMAL PULSE RATE, RESPIRATION RATE, AND BODY TEMPERATURE OF

LIVESTOCK

Species of Pulse rate Respiration rate

Temperature (°C)
Animals (beats/min) (beats/min)
Carabao (adult)
54.16 24.56 – 27.10 38.49 – 39.9
Caracalf
Cattle (adult) Calf 40 – 60 12 – 16 37.5 – 39.5
(3 mos – 1 yr) 90 – 100 25 – 45 38.5 – 40.0
Goat (adult) 70 – 80 12 – 16 38.5 – 40.0
Kid (1 to 6 mos) 100 – 120 12 – 20 38.5 – 41.0
Sheep (adult) 70 – 80 12 – 16 38.5 – 40 .0
Lamb (1 to 6 mos) 95 – 115 16 – 18 38.5 – 40.5
Swine (adult) 65 – 90 38.0 – 40.0
10 – 20
Piglets (less 3 mos) 120 – 140 39.0 – 40.5
180 – 440
Chicken 15 – 30 40.5 – 43.0
(ave. 312)
Duck 40.7

Animals with small defects may be slaughtered as long as these can pass ante-
mortem inspection.
CHARACTERISTICS OF MEAT FOR ANIMALS WITH SLIGHT DEFECTS AND SICK
The meat for these animals is expected to be lower in quality (when compared to
meat coming from healthy animals)
Signs of Low Quality of the Meat
1. Pale in color
2. Soft
3. Exudative
meat from sickly animal is therefore, not ideal for
4. Dark
fresh meat retailing not for processing.
5. Firm
6. Dry appearance
7. Yellowing of fat

6. Meat Yield Consideration

Swine
The average dressing percentage of swine in the Philippines, head off, is about
69% (average) and the total lean cuts amount of 36% of the liveweight.

Dressing %/Dressing recovery – percent yield of the carcass, carcass weight

divided the slaughter weight multiplied by 100.

Carcass – the body of any slaughtered animals after bleeding and dressing.

To predict carcass weight:

Ex. 60kg carcass weight Liveweight 85 x 60

85 kg. liveweight = 51 kg

D% = 70.5

Cattle and Carabao

In Carabeef, the average dressing percentage is 48% with a total lean yield of
33% of the liveweight.

Goat
Average dressing percentage of goats in the Philippines, is 43% and the lean
yield is only 27% of the liveweight.
DRESSING PERCENTAGE

Species Average Dressing Percentage Lean Yield Percentage

Swine 69% 36%
Cattle 48% 33%
Carabao 48% 33%
Goat 43% 27%

Best quality meats are usually obtained from:

Animals with dressing percentage higher than the average, however high
dressing percentage is also or characteristics of excessively fat animals.

7. Degree of Fatness Consideration

For comminuted beef and pork products, 30 to 40% fat seems to be the most
acceptable in terms of flavor, tenderness, juiciness and overall acceptability. At this fat
level, meat tends to lose much weight during cooking but remains juicy, tender and
flavorful.

In terms of slaughter and cut out traits, pigs with thick backfat tend to dress
higher but yield lower percent ham, loin and lean cuts than hog with thinner backfat.
VI. SLAUGHTER OF LIVESTOCK

Management of animals prior to slaughter: animals may be in any manner or

condition, however, in order to produce meat with high quality, these must be properly
conditioned.

Some of the recommended practices for animals prior to slaughter.

1. Fasting – is simply withdrawal of feed but water is given ad libitum.

Advantage of Fasting:

1. Saves feeds
2. Ease of cleaning entrails
3. Ease of cleaning and eviscerating carcass
4. A thoroughly bled and brightly colored carcass
5. Long shelf life and low shrinkage of the resulting meat

Studies have shown that the amount of meat from fasted and unfasted animals of
the same weight prior to slaughter is the same.

Feeds given to the animals during the fasting period are therefore an additional
but unnecessary expense.

Although fasting is a form of stress and may cause a decrease in the glycogen
content of the muscle, no drop in muscle glycogen however is observed in fasted
animals because fasting is a very slow form of stress and there is enough time for
glycogen stored in the liver to be mobilized into the muscles.

These seems to be no disadvantage of fasting as long as it is done with in the

recommended length of time.

The recommended length of fasting for each species of livestock depends on the
size and type of its stomach.

- Simple stomach animals such as pigs are fasted for 12 to 24 hours.

- Ruminants are fasted for 24 to 48 hours.

2. Avoid stress – as much as possible no form of stress is given to the animal prior
to slaughter.
 Some of the common stresses slaughter animals are subjected to be:
1. Shipping stress
2. Overcrowding stress
3. Heat stress and many others

If stress can’t be avoided, animals must be given enough time to relax and
regain their composure before theses are slaughtered.
One to three days relaxation in the holding pen is enough to remove the
effects of stress on the animals depending on the degree of stress.

Disadvantage of Stress includes:

1. Loss of muscle glycogen (animal starch that serve as an energy reserve in

animal muscle tissue)
2. High temperature of carcass
3. Low water binding capacity of resulting meat – ability of the meat to
retain H2O in a firmly bound state.
4. Low aroma
5. Low flavor; Because of there characteristics,
6. Low texture; and resulting meat is difficult to cure.
7. Low juiciness

3. Mishandling – the part of an animal, kicked or boxed prior to slaughter develops

blood clots and red spots in the meat. These blood clots are due to the breaking
of some blood vessels in those areas. As a result, the blood is not withdrawn
during bleeding and this support luxuriant growth of micro-organisms which
causes accelerated spoilage of the meat. Meat with blood slots and red spots
when used for intact meat processing nearly always spoils before the curing
period is completed.

4. Clean Animal – Good sanitation practice is best started by keeping the animal
clean. One of the worst contaminants of meat is the micro-organisms abundant in
the feces. These and other dirt must therefore be washed off to minimize
possible contamination of the carcass.
POULTRY SLAUGHTERING

UNLOADING BAY
Legislation provides for the humane slaughter and pre-slaughter treatment of
poultry (turkey, domestic fowl, guinea fowl or goose). On arrival of the transport vehicle
into the covered slaughterhouse bay, living birds carried in fixed or loose plastic crates
are unloaded and individually hung upside down by the feet on to the shackles from a
continuously moving line. The centres of the shackles are approximately 15 cm apart.
Ante-mortem inspection is carried out (crates are provided for birds rejected by the
inspector).

STUNNING
The birds enter the slaughter room through a small narrow opening and are
stunned instantaneously. Various types of electrical stunners are used. The birds are
stunned either by their heads coming into contact with a 500 V electrified metal slope
(wires_ or by their heads passing through an electrically charged water bath with a
variable voltage. The length of the water bath depends on the desired stunning time and
line speed. Stunning with the normal mains frequency can result in bone fractures and
in slight hemorrhages. That is why a high-frequency stunner is used with a frequency
between 50 and 400 Hz. Recent research has shown that it is more humane to kill the
birds in the stunner than just to stun them.

BLEEDING
Within 30 seconds the birds are bled by an operator who severs either the right
or left jugular vein at the base of the skull or automatically by a killer. Due to a precise
way of positioning the head, the killer can apply a perfect slit at the side of the neck.
Hereby the trachea and the gullet remain entirely intact. When the stunning has been
effectively achieved, a consistent bleeding takes place. The birds now pass along a
bleeding tunnel for at least 2 minutes for turkeys and at least 90 seconds for domestic
fowls. This is to allow the birds to bleed before entering the scalding process. It is
estimated that 50% of the blood is removed.

SCALDING
The birds, still suspended from the line, pass through the scald tank in which
there is continuously changing agitating water at a constant temperature between 50-
80°C. Because of a controlled injection of air into the water through nozzles, a
consistent, powerful turbulence is achieved which gives a better scalding effect. The
time in the scald should be no more than 2 minutes. This ensures that the skin will be
untorn and unblemished. The scalding loosens the feathers for the plucking process.
Sometimes detergents are added to the scald water, making the penetration of the
water to the feather follicles much easier.

PLUCKING
The birds pass into the plucking machines, which consist of revolving drums with
rubber beaters or discs. The birds are continually flailed or scraped by theses, while
being sprayed with warm water. The process takes approximately 1 minute. Any
feathers still remaining attached are removed by hand. Ducks are often further plucked
by a hot wax process which removes the finer feathers and down. The first post-mortem
inspection takes places in this area. Rejected birds are removed from the line. To
accelerate the removal of energy from muscles, electrical current pulses are applied to
the carcass after plucking. The birds are then washed by overhead sprays.

NECK SLITTING AND FOOT REMOVAL

A vertical incision is made in the skin on the dorsal surface of the neck to assist
in the removal of the crop, esophagus and trachea at a later stage. The feet are
removed automatically by a cutter on the line or by manually operated scissors. The
birds drop on to a conveyor that transfer them through a narrow opening from the “dirty”
section of the slaughterhouse into the “clean” section.

EVISCERATION LINE
The birds are hung up again by the hocks on to the shackles of the evisceration
line. The line runs above a water trough or a mechanical conveyor, which carries away
waste materials. Various operations are carried on this line.
 Head removal:
The heads are generally removed mechanically by traction of a head puller. After
proper positioning the head and trachea puller breaks the spine at its weakest point
after which the head, crop, esophagus and trachea are stretched out.

 Drawing:
All of the viscera are drawn out of the body cavity, leaving them hanging from the
carcass ready for inspection. The drawing is done either by hand or by operators
using eviscerating forks or by automatic eviscerating machines.
 At this point the inspectors examine the viscera, the body cavity and the carcass
generally. Good lighting, properly directed into the body cavity is essential.

Some machines separate the viscera pack immediately from the carcass after
drawing. The viscera packs can then be examined more quickly and under more
hygienic conditions.

 Removal of offals:

The edible offals, i.e. the heart, liver and gizzard are removed for further cleaning
and washing. The intestines, proventriculus and lungs are discarded into the water
trough or mechanical conveyor. On some lines a suction tube is then introduced into
the body cavity to remove any contamination or portions of lungs remaining.

When the viscera pack is already separated automatically, all operations on the pack
can also be carried automatically. This results in a higher heart and liver yield and
better microbiological quality.

An inspector or a quality control officer then examines the carcass generally,

especially the body cavity.

 Neck removal:

The necks are removed by cutting through the vertebrae between the shoulders
using automatic or manual scissors. The necks are classified as part of the edible
offal or giblets.

 Line washing:

Before going into the washing and colling tanks the birds are spray washed to
remove blood and extraneous matter.

 Polyphosphate injection

when polyphosphates are used, they are injected under pressure by guns with
two hollow perforated needles. The solution is injected into the breast and
sometimes also into the leg muscles. Up to 5% of the body weight of this permitted
additive solution may be injected.
WASHING
The carcasses can be dropped automatically from the evisceration line into long
spin washer tanks, which contains water at a temperature of 10-16°C. The birds have a
body temperature of 36°C. After 10 minutes in the washer the carcasses are about
24°C. the carcasses are propelled along the tanks by revolving rubber paddles. The
water through the tanks may be with or contra-flow the direction of the carcasses.
Chlorination is used at a level of 50 ppm free chlorine, which kills almost completely all
bacteria in the tanks.

CHILLING
The carcasses are transferred from the washer unit by an elevator into the long
immersion chiller tank. This works on the same principle as the washer unit. Flake ice is
dropped into the water in the chiller tank from overhead flake-ice machines. Some
chillers are fed with refrigerated water. The birds remain in the chiller tank for 30-40
minutes and leave at a temperature of 2-4°C.

Chilling can also be achieved by accurately directed flow of cold air or by water film
chilling, based on the evaporation of moisture which remove the head from the carcass.

DRAINING
After chilling, the carcasses are hung by the hocks on an overhead conveyor or
draining line for 10 minutes to lose any surplus water not sealed in or absorbed by the
skin or muscle during washing and chilling.

FREEZING
After draining, the birds can be packer into polyethylene bags or portioned and
frozen to a temperature of -18°C.

PIG SLAUGHTERING

RECEIVING
Pigs are usually slaughtered after 4-7 months. Pigs intended for pork are usually
slaughtered 1-2 months younger than pigs for bacon. The pigs are transported with
trucks that have compartments with an individual capacity of 12-15 pigs. On arrival, they
are unloaded and driven in lairage pens having a capacity equivalent to a truck
compartment. The pigs are held there for 24 hours to recover from fatigue and stress,
and they are provided with enough water to flush out intestinal pathogenic bacteria.
Moreover, health inspection can be held during that holding period. The live animals are
weighed prior to processing so that yield can be accurately determined.

STUNNING
Before slaughtering, pigs undergo electrical or carbon dioxide stunning. In the
first case, they are stunned using high frequency (50Hz), low voltage electric current
applied by means of two electrodes, which are placed on either side of the brine using
tongs. The current induces a state of immediate epilepsy in the brain during which time
the animal is unconscious. In the later case, the pigs are passed through a well with a
CO2 and air atmosphere. Legally a minimum of a 70% concertation of CO 2 by volume is
required, but a 90% concentration is recommended. The pigs are again rendered
unconscious due to the acidification of the cerebrospinal fluid upon inhalation of the
CO2. With the CO2 method “blood splashing” is eliminated, and it also removes the
human element required in the electrical stunning.
During their state of unconsciousness, the pigs are hoisted onto an overhead rail for
slaughtering.

STICKING & BLEEDING

In a state of surgical anesthesia, the pigs are shackled and hoisted for
exsanguination. The stunned animals undergo exsanguination (sticking) with blood
collected through a special floor drain or collected in large funneled vats or barrels and
set to a rendering facility for further processing.
The carotid artery and jugular vein are cut to drain out blood and to get the muscles
released for easy dehairing. Pigs should be allowed to bleed for about 5 minutes.

SCALDING & DEHAIRING

Pig carcasses are not skinned after exsanguination. Instead, the carcasses are
dropped into scalding water which loosens the hair for subsequent removal. The
carcasses should be kept under water and continually moved and turned for uniform
scalding. In large plants, carcasses enter the scalding tub and are carried through the
tub by a conveyer moving at the proper speed to allow the proper scalding time. During
the hard-hair season (September-November), the water temperature should be 59° to
60°C and the immersion period 4 to 4.5 minutes, while in the easy-hair season
(February-March), a temperature of 58°C for 4 minutes is preferable. In small plants
without automation, hair condition is checked periodically during the scalding period.
The dehairing process is begun with a dehairing machine, which uses one or more
cylinders with metal tipped rubber beaters to scour the outside of the carcasses. Hot
water (60°C) is sprayed on the carcasses as they pass through the dehairer moving
toward the discharge end. The carcasses are removed from this machine, hand
scraped, then hoisted again, hind quarters up. The carcasses are hand-scraped again
from the top (hind quarters) down. Any remaining hairs can be removed by singeing
with a propane or similar torch. Once the remaining hairs have been singed, the
carcasses are scraped a final time and washed thoroughly from the hind feet to the
head. Some plants pass the carcasses through a singeing through gas flames.

EVISCERATION
After scalding and dehairing, singeing, or skinning, the head is severed from the
backbone at the atlas joint, and the cut continued through the windpipe and esophagus.
The head is inspected, the tongue is dropped, and the head is removed from the
carcass. The head is cleaned, washed, and an inspection stamp is applied. Following
heading, the carcass is eviscerated. The hams are separated, the sternum is split, the
ventral side is opened down the entire length of the carcass, and the abdominal organs
are removed. These viscera are received in a moving gut pan to segregate edible
(heart, liver) and non-edible offal. Intestines are cleaned for sausage casings. The
thoracic organs are then freed. Non-edible offal is discarded into a barrel to be shipped
to the rendering plant.

SPLITTING
The carcass is cut into two halves. The meat is controlled.
Washing:
The carcass is then washed from the top down to remove any bone dust, blood,
or bacterial contamination. A mild salt solution (0.1 M KC1) weakens bacterial
attachment to the carcass and makes the bacteria more susceptible to the sanitization
procedure, especially if the sanitizing solution is applied promptly. Dilute organic acids
(2% lactic acid and 3% acetic acid) are good sanitizers. In large operations, carcass
washing is automated. As the carcass passes through booths on the slaughter line, the
proper solutions are applied at the most effective pressure.

COOLING
Cutting and deboning are easier to carry out at lower temperature. Therefore, the
carcasses are transferred to chill tunnels and chill rooms to cool them down to 0-1°C
with air velocity typically 5 to 15 mph, equating to -5° wind chill, for a 24-hour chill
period. For thorough chilling, the inside temperature of the ham should reach at least
3°C. With accelerated (hot) processing, the carcass may be held (tempered) at an
intermediate temperature of 16° for several hours, or be boned immediately. When large
numbers of warm carcasses are handled, the chill room is normally precooled to a
temperature several degrees below freezing -3°C, bringing the wind chill to -9°C to
compensate for the heat from the carcass.

CUTTING INTO SMALLER PIECES

The carcasses are processed into 3 cuts of meat (fore-end, middle and hind leg).
During further cutting into smaller pieces, the slaughters are assisted in their work by
automated transport trays and conveyors. They help in cutting and sorting meat and
bone. The products are finally efficiently packaged and stored at low temperature prior
to further processing.

GOAT/SHEEP SLAUGHTERING

PRE-SLAUGHTER HANDLING
Handling of animals’ pre-slaughter in the meat processing facility is crucial for
meat quality. MPS Red Meat Slaughtering is able to training your staff and design
stables and runways. Many sources state that not the stunning method as such but the
animal handling and the quality of the stunning method is determining meat quality.
STUNNING
MPS has various stunning aids available including ritual stunning systems.
BLEEDING
Depending on capacity and requirement of customer MPS Red Meat
Slaughtering supplies both ergonomic manual work stations to advanced Q-line hollow
knife blood collection systems.
TRANSFER
By using a bleeding conveyer system, which is transporting the sheep through
the bleeding area on a separate bleeding shackle, the sheep will be transferred after
bleeding to single dressing hook or a sheep gambrel on which it can be dehided and
dressed.
PRE-DEHIDING & DEHIDING
For ergonomic pre-dehiding and dehiding of sheep MPS supplies a number of
solutions from a fully manual up to an automated process. Conveyor system for both
horizontal as well as vertical pre-dehiding operations are available.
EVISCERATION
Adding value to the carcass drives the evisceration process. MPS designed
evisceration systems based on:
 Optimize labor use
 Maximize slaughter efficiency
 Minimize contamination
CHILLING
Most of today’s modern meat plants are provided with a quick chill tunnel to
reduce the carcass temperature as soon as possible and avoid unnecessary weight
losses.
For the installation of the colling rooms MPS supplies both automatic and manual
transport systems.
DISPATCH
For an efficient dispatch of the carcasses or meat racks, MPS provides several
solutions for loading the trucks from the internal rail system.

CATTLE SLAUGHTERING

1. Delivery program cattle

MPS Red Meat Slaughtering supplies worldwide industrial cattle slaughter lines
with capacities from 10 cattle per hour up to 150 cattle per hour.
MPS Red Meat Slaughtering focuses on quality, reliability, efficiency and hygiene.
Nowadays the challenge for the meat industry is to apply production techniques that
meet the increasing demands of the customers. And above all, comply with the rules
regarding hygiene and food safety.
MPS Red Meat Slaughtering has the knowledge and the experience to deliver
 advanced processing systems for the transfer of animals into fully fledged food
products for our customers.

2. Pre-slaughter handling
Handling of animals pre-slaughter in the meat processing facility is crucial for
meat quality. MPS Red Meat Slaughtering is able to training your staff and design
stables and runways. Many sources state that not the stunning method as such but
the animal handling and the quality of the stunning method is determining meat
quality.
Look-through design to promote following behavior.

3. Stunning
MPS has various stunning aids available including ritual stunning systems.

4. Bleeding & hollow knife systems

Depending on capacity and requirement of customer MPS Red Meat
Slaughtering supplies both ergonomic manual work stations to advanced Q-line
hollow knife blood collection systems.

5. Transfer

 Stainless steel transfer platforms

 Transfer systems for transferring the cattle from a bleeding shackle on a

dressing hook transfer hoist (0-45 cattle per hour)
transfer conveyor 45-130 cattle per hour)

6. Pre-dehiding, udder removal and bung closing

Stainless steel lifting platforms which can be positioned in the most optimal
position. The lifting direction is under an angle, parallel towards the carcass. This
special way of positioning will give the operator a more ergonomic working position.

7. Dehiding
For the final dehiding MPS developed several solutions assisting the dehiding
operators. All the dehiders have a downwards vertical movement to prevent cross-
 contamination, from the dirty part of the hide.

 Junior (up to 15 cattle per hour)

 Gorilla Compact (20 – 50 cattle per hour)
 Gorilla (50 – 80 cattle per hour)

8. Head removal and washing

MPS has developed a special transport device for the removal of the head. This
device is provided with a hoisting system and transports the head towards the head
washing cabinet. After washing the cattle head is automatically lifted into the inspection
conveyor.

9. Evisceration
Adding value to the carcass drives the evisceration process. MPS designed
evisceration systems based on:

 Optimize labor use

 Maximize slaughter efficiency
 Minimize contamination

10. Chilling & Cooling

Chilling:
Most of today’s modern meat plants are provided with a quick chill tunnel to reduce the
carcass temperature as soon as possible and avoid unnecessary weight losses.

Cooling or Equalization rooms:

For the installation of the cooling rooms MPS supplies both automatic and manual
transport systems.

11. Dispatch
For an efficient dispatch of the carcass or meat racks, MPS provides several
solutions for loading the trucks from the internal rail system.