SLAUGHTERING AND PROCESSING OF ANIMAL PRODUCTS

SLAUGHTERING

• Slaughter is the process for killing of animals intended for human consumption. The term
slaughter is also used to depict killing of animals by bleeding.
• Most farm animals are killed by bleeding.
• Slaughter – to kill animals for food.
• Butcher – person

PROCESSING

• This is the term for the process where meat and animal by-products are transformed into
derived products.
• Cutting, grinding, salting, curing, canning, drying, fermentation, and smoking.
• Sausages, Ham, Dehydrated milk, Powdered eggs, Pizza toppings, Hamburger patties

INTRODUCTION

❖ Animal products comprise approximately 16% of the calories and 55% of the protein in total
world food supply (FAO, 2002).
❖ Large differences exist between developed countries and developing countries in both the
contribution of animal products for calories and protein.
❖ Meat and milk are the major animal products contributing to the world supply of calories and
protein.
❖ Most of the world meat supply comes from poultry swine, cattle, buffalo, sheep, goats and
horses.
❖ Likewise, poultry meat and eggs are nutritious and relatively inexpensive animal products used
by human throughout the world.
❖ Most of the milk and milk products comes from cows, water buffalo, goats and sheep.
❖ Meat processing already started even before historians started to record events.
❖ The Egyptians were the first people to know that salting and sun drying can be a means of
preserving meat.
❖ The Romans also found out that ice and snow could also be used to preserve meat.
❖ 1809, a scientist in the name of Nicholas Appert discovered the hermetic sealing of food item
and this started the canning of meat.
❖ During World War I, freezing of meat in large scale was discovered
❖ World War II, antibiotic preservation, freeze drying and irradiation were discovered. Up to this
moment

PHILIPPINES SITUATION

• Animal meat is the most preferred source of protein by Filipinos.

• Per capita consumption of meat was 19.74 kg in Phils.
• 68 kg in Germany and 102 in Australia.
• Low per capita meat consumption is attributed to:
A) Insufficient livestock and poultry production
B) High losses in transport and death
C) Shrinkage and improper meat handling and processing
• Likewise, slaughtering and meat inspection also started during the Spanish regime by authority
of a royal decree issued on May 31, 1828.
• Ante Mortem inspection was conducted in the afternoon while Post Mortem inspection was
done in the middle of the night.
 • Under the American regime, meat inspection was under a veterinarian from the United States
Federal Meat Inspection

RA 9296 – “The Meat Inspection Code of the Philippines.”

NMIC to NMIS

• In July 2003, Republic Act No. 9296 ordained the ‘Meat Inspection Code of the Philippines’ to
strengthen the country’s meat inspection system to assure safety and quality of meat and
meat products for human consumption both in the domestic and international markets
(Philippine Star, 2003).Hul 30, 2014
• No person, firm or corporation shall sell, transport, offer for sale or transportation, or receive for
transportation, in commerce, any carcasses of food animals, or the meat or meat products
thereof, unless they are plainly and conspicuously marked or labeled or otherwise identified as
required by regulations

Meat Inspection Certificate

➢ is an official document issued by NMIS or LGU's at meat establishments, to indicate that the
meat inspected at a specified date and time was found to be safe and wholesome.

1. Ante mortem Inspection

➢ The term ante-mortem means “before death.” Ante-mortem inspection is the
inspection of live animals and birds prior to being slaughtered.
➢ All livestock presented for slaughter by the establishment must receive ante-
mortem inspection.
➢ Ante mortem inspection identifies animals not fit for human consumption.
➢ Here animals that are down, disabled, diseased, or dead (known as 4D animals)
are removed from the food chain and labeled “condemned.”
➢ Other animals showing signs of being sick are labeled “suspect” and are
segregated.

2. Post mortem Inspection

➢ Postmortem examination of a carcass should be carried out as soon as possible
after the completion of dressing
➢ All organs and carcass portions should be kept together and correlated for
inspection before they are removed from the slaughter floor.
➢ Post-mortem inspection covers the inspection of the carcasses and parts of meat
and poultry used for human food.
➢ It takes place after ante-mortem inspection and after the animal or poultry has
been slaughtered thus the term “post-mortem,” meaning “after death” in Latin.
➢ The postmortem inspection process for livestock involves the following steps:
✓ Head inspection,
✓ Viscera inspection,
✓ and Carcass inspection.

The Natural Coloring Agents

1.annatto – atsuete

2. carotene - yellow to orange

3. cochineal – from cochineal insect

Red pigment, which makes the insides of the insect look dark purple.
 4. Green chlorophyll green pigments found in cyanobacteria and in the chloroplasts of algae
and plants.

5. saffron and

6. turmeric

Meat Branding

The sites or location for meat branding in a Pork carcass composed of 11 sites as:

A. 1 mark on thigh (right & left), 1 mark on the upper side of the body or loin (right & left), 1
mark on the lower side of the body or belly (right & left), 1 mark on the mid-portion of shoulder
(right & left), 1 mark on the cheek (right & left), and 1 mark on the forehead.

For meat branding in a beef, carabeef, horse and buffalo carcass composed of 13 sites:

A. 1 mark on the lower thigh (right & left), 1 mark on the upper thigh (right & left), 1 mark on
the upper body or loin (right & left), 1 mark on the lower side of the body or belly (right &
left), 1 mark on the upper shoulder (right & left), 1 mark on the lower shoulder (right & left),
and 1 mark at the base of the tongue.

Proper Pre-Slaughtering Procedures

▪ FACTORS TO CONSIDER ON PRE-SLAUGHTER HANDLING OF ANIMALS

1. At the farm/backyard:
a. Drug withdrawal
b. Fasting

2. During Transport:
a. Quality of transportation
b. Weather
c. Stress
▪ c.1 Long term pre-slaughter stress (fighting, cold weather, fasting and transit,
which occur 12-48 hours prior to slaughter)
▪ c.2 Short term acute stress (excitement or fighting immediately prior to
slaughter)

d. Trauma

3. At the stockyard

4. At the abattoir
SELECTION OF ANIMALS FOR SLAUGHTER

Factors to consider in the selection of animals to be slaughtered

a. Age of the animal

• Recommended ages of livestock for slaughter:
▪ swine – 6-12 months
▪ cattle and carabaos – 3 years or younger
▪ goats – 1 year
• In general, meat from old animals is jucier than the meat from young ones. Young
animals have watery meat on first chewing but have a final impression of dryness.
b. Sex of the animal
• Barrows and gilts – best sources of meats for curing
• Boars – young boars (200 days old or below) can still be used but older boars have
pronounced “boar taint” (pheromone or 5 alpha androstenone)
• Sows – meat is tough and during the advance stage of pregnancy, the meat maybe
fishy in odor.
c. Size
• Hogs – 80-110 kg
• Cattle/ carabaos – 300-450 kg
• Goat and sheep – 25-30 kg
• Poultry – 1.5-2.0 kg
d. Degree of fatness
• Most flavour compounds are found in the fatty tissue. While chewing, fat stimulates the
flow of saliva thus giving the impression of juiciness.
• For sausages and other comminuted meat products, 30-40% fat seems to be the most
acceptable.
e. Health of the animal
• Animals for slaughter must be substantially healthy.
• Unhealthy animals must be first treated and brought to normal condition prior to
slaughter.

MANAGEMENT OF ANIMALS PRIOR TO SLAUGHTER

1. Fasting
• It is simply the withdrawal of feed but water is given ad libitum.
• Pigs are fasted for 12-24 hours, ruminants for 24-48 hours and poultry 6-12 hours

Advantages of fasting

1. savings of feed
2. ease of cleaning entrails
3. ease of cleaning and eviscerating carcass
4. thoroughly bled and brightly colored carcass
5. long shelf-life
6. low shrinkage pse and dfd
2. Relaxed 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.
• If stress is not so severe, pork tends to be pale, soft and exudative (PSE).
• If stress given is severe, meat tends to be dry, firm and dark (DFD).
 3. Handling 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 the 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.
4. Clean animals
• Keep the animals clean. Wash off dirt on the animals to minimize possible
contamination of the carcass.

HALAL

➢ Halal is Arabic for permissible.

➢ Halal food is that which adheres to Islamic law, as defined in the Koran. The Islamic form of
slaughtering animals or poultry, dhabiha, involves killing through a cut to the jugular vein,
carotid artery and windpipe.

HALAL FOODS

✓ Zabiha meat (beef and lamb) and poultry.

✓ Fish with scales.
✓ Animal-derived products extracted from Zabiha animals.
✓ Milk and eggs of all permissible animal species.
✓ Vegetables, fruit, and grains except those that cause intoxication.
✓ All vegetable ingredients except those that cause intoxication.

HARAM

➢ The most common example of haram (non-halal) food is pork. While pork is the only meat that
categorically may not be consumed by Muslims (the Quran forbids it, Surah 2:173 and 16:115)
other foods not in a state of purity are also considered haram.

HALAL CERTIFIED LOGO

SLAUGHTER HOUSE OR ABBATOIR

➢ that are approved and registered by NMIS in which food animals are slaughtered and
dressed for human consumption.

REQUIREMENTS:

1. Complete facilities prior to slaughter; holding pen, water and ventilation

provided at all times
2. Separate room for hogs and ruminants.
3. Facilities for hanging, refrigeration must be provided
 4. Adequate supply of water
A. 227 liter per head of carabao and cattle
B. 114 liter per head of hog
C. 57 liter per head of goat
5. Far from residential area ( at least 100 m)
6. Must have adequate pollution control device.
7. Not located along the highway but must be accessible to transportation.
8. Must have good drainage and ventilation.

CLASSIFICATION

• AAA – Those with facilities and operational procedures so adequate the meat
processed are eligible for sale in any market in and out of country.
• AA – Sufficiently adequate that the processed meat are eligible for sale in any market
in the Philippines.
• A – of minimum adequacy as defined by NMIS, the meat process herein is eligible for
sale only in the city or municipality in which the plant is located.

BASIC REQUIREMENTS IN SLAUGHTERING

a. Cleanliness of the meat produced

b. Hygiene of production
c. Efficiency of meat inspection
d. Adequacy of meat preservation
e. Need for skilled butchers and proper tools and equipment for slaughtering

SLAUGHTERING AND MEAT FABRICATION

Slaughtering Procedure

A. Slaughtering of Swine

1. Stunning
➢ it is done by making the animal unconscious without killing it
➢ recommended stunning currents for 3 seconds
➢ hog – 1.25 to 1.3 amperes not less than 75 volts
• The stunning process ensures the animal is unconscious and insensible to pain before being
bled out at slaughter. Common stunning methods
• Electrical stunning, captive-bolt stunning or the use of carbon dioxide gas. Following
stunning, the animal is bled and remains unconscious until it dies due to blood loss.

2. Sticking

➢ or bleeding (SSI- stun to stick interval, 15seconds)

➢ bleeding time – 6 minutes
• Sticking is when an animal’s neck is cut, using a very sharp knife, to sever the major blood
vessels in its neck and chest that supply the brain, ensuring rapid blood loss and therefore
death.

3. Death by bleeding or exsanguination

➢ the action or process of draining or losing blood

➢ sticking by the insertion of a knife into the thoracic cavity and severance of the
carotid artery and jugular vein.
➢ This method allows for maximal blood removal from the body.
 ➢ At this point in the process, the slaughtering procedures begin to differ by species.

4. Removal of the head

5. Evisceration

➢ it refers to the removal of the visceral organs of the carcass up to the complete
removal of the internal organs from the body cavity

6. Splitting

➢ cutting into halves

7. Post Mortem inspection/ Branding/

➢ Branding Stamp is circle and the diameter 4.45, ink is violet and there are 11 branding
sites.

8. Chilling

➢ Preservation method in which raw or processed food is cooled to a temperature

between zero degree and five degree Celsius (0°C-5°C). Chilling retards spoilage and
prevents food poisoning by slowing the growth of microbes (present in all food) during
storage.

B. Slaughtering Cattle/ Carabaos

1. Stunning (captive volt)

➢ stunning currents for 3 seconds
➢ cattle = 1.2 ampere
➢ calves = 1.0 ampere
2. Sticking (stun to stick interval, 15 seconds)
3. Flaying/ Skinning
➢ removal of the hide
4. Removal of the shank and head
5. Evisceration
6. Splitting/ Quartering
7. Post Mortem inspection/ branding
➢ Branding Stamp is circle and the diameter 6.335, ink is violet and there are 13
branding sites.
8. Shrouding
➢ wrapping the carcass with a cheesecloth
9. Chilling

C. Slaughtering Procedure in Poultry

1. Holding (unloading area)

2. Restraining/hanging
3. Stunning
4. Bleeding
5. Scalding
➢ 56ºC for 1 to 2 minutes
➢ Scalding in poultry is the process of treating carcasses with hot water or steam to
loosen the feather from the follicle to aid their removal.
 ➢ Usually scalding is done by the process of immersing the birds in warm water. The
time and temperature of the heat treatment are primarily determined by the need
for efficient removal of the feathers by the de-featherer.
➢ At too low temperature, the feathers will not be loosened and too high the
temperature, the skin will be cooked and it will be difficult to remove the feathers
and there is also a risk of denaturation and shortening of the outermost layer of
muscle.
6. Plucking/ defeathering
7. Singeing
8. Beheading with crop incision
9. Feet cutting
10. Evisceration
11. Washing
12. Chilling and cutting
13. Dripping
14. Sorting, weighing and packing
15. Final chilling
16. Freezing
17. Dispatching
18. Issuance of NMIC certificate

Carotid artery and jugular vein

SLAUGHTERING OF SHEEP AND GOAT

1. Stunning
2. Bleeding
3. Singeing/scalding/flaying
4. Evisceration
5. Quartering/ meat fabrication
6. Meat inspection
APPROPRIATE DRESSING PERCENTAGE OF LIVESTOCK AND POULTRY

• Hogs – 70%
• Cattle – 60 %
• Sheep and Goat – 50 %
• Chickens – 66-76%
• Other fowls : Ducks – 71%

Geese – 69 %

Turkeys – 80%

MEAT FABRICATION

a. This is the process of cutting carcasses into standard wholesale and retail cuts.
b. General Principles of Fabrication
1. tender meat is separated from tough meat because the two require different methods
of cooking
2. thick portion must be separated from the thin portion
3. muscles must be cut across the grain/meat fibers so that the grain breaks and
separates while chewing.
4. cheap parts must be separated from the expensive parts

Meat classification

a. Tender cuts
b. Less tender cuts
c. Tough cuts
d. Variety cuts

Market forms of meat

a. Fresh meat
b. Chilled meat/frozen meat
c. Cured meat
d. Dried meat
e. Canned meat
c. Wholesale cuts of beef and carabeef carcass
1. Frontquarter
a. ribs
b. plate or short plate
c. brisket
d. foreshank
e. Chuck
2. Hindquarter
a. flank or navel
b. loin
c. round
d. Wholesale cuts of Pork Carcass
1. Shoulder
2. Ham
3. Loin
4. Belly or side