Republic of the Philippines

SOUTHERN LUZON STATE UNIVERSITY

TIAONG CAMPUS
Brgy. Lagalag, Tiaong, Quezon

Bachelor of Science in Agriculture

Valles, Mary Anne K ASC22
BSA-2B

A. NMIS as the lead governing agency in Strengthening the Meat Inspection

System in the Country. In this activity, enumerate the role/ functions of NMIS.
 The National Meat Inspection Service is a specialized regulatory agency in the
Department of Agriculture that is the country’s sole national controlling and
competent authority on all matters pertaining to meat inspection and hygiene
both for locally produced and imported meat.
 The NMIS has the power to limit entry of carcasses, meat and meat products, and other
materials into any meat establishment.
 The National Meat Inspection Service (NMIS) promulgates and implements
policies, procedures, guidelines, rules and regulations governing post-production
flow of livestock and meat and meat products
 The National Meat Inspection Service is a government regulatory agency created by law
to implement policies, programs, guidelines, rules and regulations pertaining to meat
inspection and meat hygiene in order to ensure safe meat from farm to table.
 Duties and Responsibilities: Inspects or verify relevant documents (shipping
permit, veterinary health certificate, certificate or ownership and/or transfer etc .

B. Provide pictures or drawing (actual) of the different equipment/tools needed in

slaughtering operations and give each definition. Identify at least 10.
Relatively fewer tools are required for the slaughter of small ruminants, and some
can be made by local metal workshops or blacksmiths. They include the following
(see also Fig. 2).

 Sticking Knife: A knife with a six-inch blade (15.2 cm) and a v-shaped end used
in severing the blood vessels of the neck to bleed the animal;

 Skinning Knife: As the name implies, this knife is used for the removal of the
animal's skin. Also with a six-inch blade and characteristically curved backwards
to allow for ease of operation, it can be used to scrape off burned hair from
carcasses being dressed with the skin-on;

 Meat Saw: A replaceable blade handsaw which is used in sawing through bone;

 Meat Chop: Also called the cleaver, the mea chop is a heavy axe used for
separating heavy structures, e.g. the head from the neck or the shanks from the
leg;

 Spreader: A metal device for suspending the animal body and spreading out the
legs for dressing and inspection;
 Grinding and Honing Stones: Grinding stones are coarse grained and used for
the initial sharpening of knives into thin edges, then finished with the honer which
is of fine-grain to provide extra thinness. Either oil or water may be used in
sharpening knives to prevent the stone from heating the knives;

 Steel: A long, tapering rounded and smooth metal rod on which knives are
smoothened from time to time to improve keenness;

 Meat Tree/Hooks: Metal devices with bent ot curved ends for holding or
displaying parts of the slaughtered meat and offal for washing and inspection.
 bell scrapers: a flattened bell-shaped metal instrument with sharpened edges
used for scraping the hair from hog carcasses as they come from the scalding
vat.
 oil or water sharpening stone:The sharpening particles of a water stone are
bound by softer material, the particles of an oil stone by harder material.
 stunning gun- electrical head tongs or simple stunning equipment for direct blow.