AnSci 102 Fullcover 1

MEAT
Three stages after Production:
Slaughtering  Meat Cutting (Fabrication)  Processing
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Good
Hygiene
Practice
(GHP)
and
Hazard
Analysis
and
Critical
Control
Points
(HACCP)
principles
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The nature of the food chain and associated hazards Buncic, (2006) AnSci 102 ‘15
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Relationship between food safety management

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Buncic, (2006) and food quality management systems AnSci 102 ‘15
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Items of consider for slaughtering environment

Be sanitary & well-ventilated
Abundance of water – at least
60 gals per head cattle & carabao
30 gals per hog
15 gals per goat
7 gals per head poultry
Good drainage
Well-lighted
Shady and cool
Accessible
Categories of Slaughterhouse in the Philippines
The slaughterhouse of swine and ruminants should have

separate rooms for the slaughter due religious preference and
contamination.
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PAES 410:2000 - Agricultural Structures -

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Lairage for Swine, Small and Large Animals 102 ‘15
AnSci
PAES 411:2000 - Agricultural Structures - Slaughterhouse
MEA for Swine, Small and Large Animals
Typical floor plan and procedures for a

class A slaughterhouse JMSRAMADA
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Typical floor plan and

procedures for a class
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AA slaughterhouse
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Typical floor plan and procedures

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for a class AAA slaughterhouse
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Facilities Equipment Requirements
MEAT
a. Lighting and Water a. Scalding Vat a. Water Supply
b. Holding Pens, corral b. Dehairing Tables b. Meat Delivery Vans
c. Stunning Area c. Inspection Tables c. Waste Water Treatment
d. Pithing Area d. Fixed Carcass Hanger/Hoist d. Incinerator
A e. Head Handling Facilities e. Weighing Scale e. Perimeter Fence
f. Loading and Unloading Area f. Splitting Axe f. Meat Inspector
S g. Comfort Rooms g. Hose g. DENR Approval (E.C.C.)
L h. Condemned Box
A facilities in “A” and Equipment in “A” and Same requirement in “A”
U a. Chute a. Stunner
G b. Bleeding area b. Electrical Hoist
c. Condemned Room c. Overhead Rails with Rollers, Gambrels
H AA d. Canteen d. Blood Trough
T e. Head Handling Facilities e. Sterilizers
E f. Inspection Staff Office h. Paunch Truck
i. Viscera Truck
R
facilities in “AA” and Equipment in “AA” and Requirement in “AA” and
H a. Tripery and Guttery Section a. Restrainer a. Veterinarian
O b. Meat Hanging, b. Stunning Platform b. Office for NMIC personnel
U Cutting/Deboning and Packing c. Bleeding Platform c. Pest Control Program
S Rooms d. Dehairing Machine/dehiding system
c. Chiller e. Gambrelling Platform
E d. Cold Storage f. Singeing
AAA e. Condemned Receptacles g. Shaving/Evisceration
f. Retain Rails, Hide and Skin h. Viscera Inspection Table
Room i. Splitting Platform
g. Boiler j. Meat Rail
h. Laboratory k Pressurized Water Hose with Rack
l. Brisket Opening Platform
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m. Brisket Saw AnSci 102 ‘15
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PAES 412:2002- Agricultural Structures – JMSRAMADA

Layout of a Small-scale Dressing Plant Poultry Dressing Plant AnSci 102 ‘15
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Factors to consider in slaughtering animals:
• Cleanliness of meat products
• Hygiene of production
• Efficiency of meat inspection
• Adequacy of meat preservation
Basic Principles of Selecting Animals for Slaughter

• Health - free from diseases
• Class – i.e. gilts, stags
• Sows & stags – are ideal for comminuted products
due to high WBC
• Size – weight of animals for fresh retailing & processing
80 to 110 for hogs
300 to 450 for cattle
goat & sheep no standard size
• Purpose of slaughter
• Temperament and disposition
• Age – 4-8 months for swine;
3 years of younger for cattle & carabao;
about a year for goat
• Condition – physical or physiological status of the animal
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 Sex – boar taint become very apparent only at 7 months of age

o Castrated male tend to deposit more fat due to hormone
testosterone
o Steers tend to have more marbling, more subcutaneous fat & less
logissimus dorse area than heifers & bulls
o Bull carcasses contain 8% more muscle (testosterone) & 38% less
fat than steer carcasses
o Boneless bull carcass contain 58% CF and 23 % more CP than
steer carcass
 Finish - Lean meat with 8 to 12 % fat appears to be most wanted
o About 30 to 40 % for comminuted products
o Well-finished animal should have a carcass with about 20 to 30 %
total fat
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 Dressing Yield or Carcass Yield (%)

Dressing % = {carcass weight or dress weight / liveweight} X 100
Dressing percentage is hot carcass weight as a percentage of the live

weight of the animal at harvest. Hot carcass weight (HCW) is the hot or
unchilled weight after harvest and removal of the hide, head,
gastrointestinal tract, and internal organs. It is sometimes reported as
carcass weight
Species Dressing Lean Yield Fat Yield Bone Yield Boneless Yield
Percent Percent Percent Percent Percent
Goats 43 27 4.6 9 31.6

Beef 48 34 4 9 38
Carabeef 48 33 4 9 37
Swine 69 60
Mallard Ducks 55 29 12 15 41
Pekin Ducks 65 31 17 17 48
Muscovy 64 35 14 15 49
Broiler 70 40 9 15 44
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Factors affecting Carcass Yield
Carcass is weighed hot or cold - The dressing percentage for a cold carcass can be
2.0 per cent lower than the warm carcass dressing percentage for the same
carcass
Live weight and fat level Dressing percentages increase as live weight or as fat
depth increases
Diet  Cattle on a high roughage diet, such as hay, silage or pasture, have a lower
dressing percentage than cattle on a high proportion grain diet, even if the
cattle are marketed at very similar fat levels
Gender  Heifers usually have a 1.5 to 2.0 per cent lower dressing percentage
than steers at a similar fat level;
 Pregnant heifers have a lower dressing percentage than open heifers
 Steers can be expected to have a lower dressing percentage than bulls at
similar external fat levels because fat distribution on steers and bulls are
different.
Distance trucked A feedlot that is 30 km from a packing plant can have lower
dressing percentages than a feedlot 400 km from the plant
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Factors affecting Carcass Yield
Breed  related to mature size, weight of the hides, head, feet and viscera
Hereford or Simmental; Angus or Limousin
Dairy cattle commonly yield three per cent less in dressing percentage than beef
cattle. Dairy cattle tend to lack both finish and muscularity, and therefore
have a lower dressing percentage.
Length of fast before slaughter  slaughter weight steers and heifers that fast for 48 or
72 hours prior to slaughter had warm carcass yields nearly 1.0 to 1.5 percent
lower than equivalent cattle slaughtered after a 24-hour fast
The type of market where animals are sold  intermittent cold water spray chilling can
reduce carcass shrink age by 0.7 to 1.5 per cent. Shrouding carcasses can
reduce the loss to evaporation by 0.75 to 2.0 per cent.
Season Effects  Dressing percentages will vary by 1.5 to 3 per cent
throughout the year
Body Condition
Amount of gut fill at slaughter
Age JMSRAMADA
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Management of Animal Prior to Slaughter
R.A. No. 8485 – The Animal Welfare Act of 1998
PNS/BAFPS 07:2003 – Organic Agriculture Specification
PNS/BAFPS 48:2007 - Veterinary drug residues in food: Maximum residue limits (MRLs)
PNS/BAFPS 60:2008 - Code of Good Animal Husbandry Practices (GAHP)
PNS/BAFPS 101:2011 - Halâl Agriculture and Fisheries Product
PNS/BAFPS 112:2012 – Organic Aquaculture
• Sanitary and Hygiene  keep animals clean to prevent contamination

• Fasting  no feed only water will be given to the animal
Non ruminants = 12 to 24 hours
Ruminants = 24 to 48 hours
Shackling – a term after fasting in poultry
Advantages: Saving of feeds; Ease of cleaning the entrails &
eviscerating carcass; Thoroughly bled and brightly colored
carcass; Long shelf life; Low shrinkage of the resulting meat
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• Relaxed animals  avoid stress [physical & physiological)
 fear and pain  affects quality and value of meat
Allow to relax 1 to 3 days before slaughter
Disadvantages: Loss of muscle glycogen (normal pH of a live animal is about 7.2-7.4 and
normal pH of meat 5.3-6.3); High temperature of carcass; Low water
holding/binding capacity of resulting meat; Low aroma, flavor, texture and
juiciness scores
If stress given to the

animal is not severe
tends to pale, soft &
exudative (PSE  rapid
breakdown of muscle
glycogen, low pH &
WBC), however when
stress given is very
severe meat tends to be
dry, firm & dark (DFD 
used and little lactic
acid, high pH & WBC)
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• Humane Handling of Animals  gently (avoid getting animal excited, it takes up to 30 minutes
for an animal to calm down and heart rate become normal)
Bruising - escaped of blood from damaged blood vessels
Injuries – (haemorrhagic muscles and broken bones)
 it develops blood clots & red spots in the meat
 Luxuriant growth of microorganisms & cause accelerated meat spoilage
•DA AO.18.2008  Rules and Regulation on Humane Handling in the Slaughter of

Animals for Food
• Droving Aids  electric prods, flat straps, rolled-up plastic or newspaper, sticks with flags
•Avoid overloading the crowd pen

•Design of handling facilities JMSRAMADA
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• Humane Handling of Animals 
• Effects of transport and movement
a. Stress –leading to DFD beef and PSE pork;
b. Bruising –perhaps the most insidious and significant production waste in the meat industry;
c. Trampling –this occurs when animals go down due to slippery floors or overcrowding;
d. Suffocation -this usually follows on trampling;
e. Heart failure -occurs mostly in pigs when overfed prior to loading and transportation;
f. Heat stroke -pigs are susceptible to high environment temperatures and humidity;
g. Sun burn -exposure to sun affects pigs seriously;
h. Bloat -restraining ruminants or tying their feet without turning them will cause this;
i. Poisoning -animals can die from plant poisoning during trekking on hoof;
j. Predation -unguarded animals moving on the hoof may be attacked;
k. Dehydration -animals subject to long distance travel without proper watering will suffer weight loss
and may die;
l. Exhaustion -may occur for many reasons including heavily pregnant animals or weaklings;
m. Injuries -broken legs, horns;
n. Fighting -this occurs mostly when a vehicle loaded with pig stops, or amongst horned and polled
cattle
• Practice animal welfare
Establishment and facilities must be adequate, clean, sanitary
 Free from any form of cruelty, overcrowding, pain or suffering of the animals, etc.
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Slaughtering [Dressing for Poultry] Operation
RA 9296 “The Meat Inspection Code of the Philippines of 2004”
IRR (DA.AO.28.2005)
RA 10536  An Act Amending RA 9296, May 15, 2013
PNS/BAFPS 102:2011 – Code of Practice for Halâl Slaughtering Ruminants
 PNS/BAFPS 103:2011 – Code of Practice for Halâl Slaughtering Poultry
• Ante or Pre-mortem inspection – inspection of live animals with 24 hours (i.e.

legality, records/documents, diseases, signs or lesions, abnormalities 
respiration, behavior, gait, posture, structure and conformation, discharges
or protrusions from body openings, color, odor, etc.)  inspector signature
The objectives of meat inspection program are twofold:
•To ensure that only apparently healthy, physiologically normal animals
are slaughtered for human consumption and that abnormal animals
are separated and dealt with accordingly.
•To ensure that meat from animals is free from disease, wholesome and
of no risk to human health.
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• Stunning – making
animals unconscious
Stunning gun or
cartridge pistol,
electric stunner,
sledgehammer, CO2
chamber, matador
 Halal consideration
 PNS:
2067:2008 –
Halal Food –
General
Guidelines
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Species M/Amps Amps Volts Time (sec.)

Pig Min. 125 Min 1.25 Max 125 Max. 10 (until
(bacon/porker) EPS*)
Sheep/Goat 100-125 1.0-1.25 75-125 Max. 10 (until
EPS*)
1.5-2 kg broiler 200 2.0 50-70 5
Poultry3 turkey 200 2.0 90 10
Ostrich 120-200 1.5-2.0 90 10-15
* EPS is electroplectic Shock
3An alternative way of electrical stunning of poultry is the utilization of high voltage (300-500 Volts), which causes immediate cardiac arrest. It is claimed that through this method
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possible insufficient stunning, which may occur in some cases when using the low-voltage stunning, is avoided. AnSci 102 ‘15
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Schematic view of CO2 stunning of pigs. In a discontinuous process the animals enter the CO2 tunnel (a), are lowered
into the pit with high CO2 concentration where they fall unconscious (b), are lifted up again (c) and expelled from the
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tunnel (d). AnSci 102 ‘15
MEAT •Sticking – withdrawal of blood; must be stuck within 3 minutes after stunning
Cutting the jugular vein or carotid artery
Chicken near the earlob
After this  Conversion of Muscle into Meat
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PNS/BAFPS 101:2011 - Halâl Agriculture and Fisheries Product JMSRAMADA

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Huff – Lonergan, 2012
The consequences of stoppage of the circulation

in muscular tissue (After Lawrie, 2006)
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•Cleaning of Carcasses
Flaying or skinning or dehidingremoving of hide
Scalding  submerging the carcass in hot water to looses the hairs or
feathers and scurf
Time-temperature relationship
Scraping – hog 130 to 180oF or 60oC for about six minutes
Plucking or defeathering - poultry
- hard or hot scalding  150oC to 185oC for 30-60 sec (old)
- sub-scalding  138oC to 140oC for 30-75 sec
-semi-scalding or slack scalding - 123oC to 130oC for 30-60 sec
Singeing – subject the carcass to flame or open fire
•Evisceration  starts from the time cuts to open the carcass are made and end
when slaughter by-products are remove from the body cavity
•Splitting  dividing the carcass into halves (at the backbone) or quarter (between
12th & 13th ribs)
•Washing  wash out all blood and dirt
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•Post-mortem inspection  requires observation of all parts of the carcass, dressing
procedures, equipment, and facilities to prevent contamination of edible parts.
inspection of meat whether it is fit for human consumption:
Several judgments points  condemned, passed, passed for refrigeration,
passed for rendering, passed for sterilization and retained.
Meat passed for refrigeration must be subjected to temperature of
-9.5oC for 10 days if it is an open container, 20 days if boxed or
tightly packaged.
Meat passed for sterilization must be heated to 104oC for at least 30
minutes before it is utilized for human food
Basic Steps of Post-mortem Inspection (Buncic, 2006)
1. Visual examination of the whole carcass and all organs  normal or abnormalities
appearance (size, shape and colour) of tissues and organs
2. Palpation (feeling of the ‘texture) of the organs/tissues  stickiness, softness, dryness,
wetness, etc.
3. Incision of organs/tissues   Head and body lymph nodes, viscera (lungs, heart, liver,
spleen, GIT, kidneys, Uterus,, etc)
4. Any additional examinations rapid (on-site) laboratory tests if needed
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Lung inspection - Bronchial left (No. 1) and

right (No. 2) and mediastinal (No. 3) lymph
nodes are viewed and incised
Head inspection.
Retropharyngeal (No.
1), parotid (No. 2) and
submaxillary (No. 3)
lymph nodes are
viewed and incised by
multiple incisions and Heart inspection - Lengthwise incisions
slicing. (minimum four) from base to apex into
the heart muscles. Observe cut
surfaces JMSRAMADA
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T Viewing of
rumen,
reticulum,
omasum and
abomasum
Liver inspection - Incised portal (hepatic) lymph

nodes (No. 1) and opened large bile duct (No. 2).
Viewing and
incision of the
mesenteric
lymph nodes. In
this case an
incision was
performed to
demonstrate
the mesenteric
Stomachs and spleen inspection - Viewing of lymph nodes
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rumen and viewing and palpation of spleen. chain. AnSci 102 ‘15
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Superficial inguinal and Medial view of the hind Medial view of the fore
internal and external iliac quarter. Superficial inguinal, quarter with intercostal,
lymph nodes in a pig. internal and external iliac suprasternal, presternal
Viewed and palpated on and lumbar lymph nodes and prepectoral lymph
routine P/M examination. are palpated and incised in nodes. Presternal and
systemic or generalized prepectoral lymph nodes
disease. are incised.
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Popliteal lymph nodes Lateral view of the

in a pig. These nodes carcass. Precrural and
are incised if a prescapular lymph nodes Medial view of carcass with
systemic or general are incised in systemic or relevant lymph nodes
disease is suspected. generalized disease.
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Branding Stamp:
Swine  branding stamp is circle and the diameter 4.45, ink is
violet and there are 11 branding sites;
Cattle and Carabao  branding stamp is circle and the diameter
6.335, ink is violet and there are 13 branding sites
Decision tree for pre/post-

mortem inspection of
suspect animals
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•Shrouding – wrapping the carcass with cheesecloth
Soaked in lukewarm water and wrapped around the carcass
- absorbs remaining blood at the surface of the carcass;
- smoothens external fat covering, causes fat to appear white & dense;
- prevents excessive shrinkage and oxidation
•Chilling – at chilling room with a temperature of 0-4oC (32-40oF)
48 hours for beef, carabeef and horse carcass
24 hours for chevon, mutton & other small carcasses
It is necessary  firm up the carcass, allow rigor mortis to pass and
inhibit growth of microorganism
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PNS/BAFPS 102:2011
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PNS/BAFPS 103:2011
MEAT Poultry Process Flow
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Maintenance of Good Animal Welfare Standards

Five major critical control points
1. Stunning efficacy – the percentage of animals rendered insensible at the first attempt.
a. Captive bolt stunning - correct shooting
b. Electric tongs stunning – correct placement
2. Bleed rail insensibility – the percentage of animals that remain insensible before and after
bleeding (using the same criteria as in 1).
3. Vocalisation – the percentage of cattle or pigs that vocalise (bellow, moo or squeal) during
adverse events such as missed stuns, excessive electric prod use, excessive pressure
from restraint device slipping or falling etc. Each animal is scored as a vocalizer or
nonvocalizer during handling and stunning, not in the holding pens. Vocalising scoring is
not used on sheep as they often do this anyway.
4. Slipping and falling--the percentage of animals that slip or fall during handling or stunning.
Selected stations should be chosen for monitoring.
5. Electric prods – percentage of animals requiring prodding with an electric goad.
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Usual elapsed time between slaughter and passage of rigor mortis
Species Elapsed time for slaughter to passage
of rigor mortis
Fish 1 to 7 hours (unless store in ice)
Chicken 4 hours or more
Turkey 12 hours or more
Pork 4 – 6 hours
Beef 7 – 15 hours
Rigor mortis dissipates within 48 to 78 hours under refrigerated conditions.
Carcass Fabrication
 Cutting of carcass into standard wholesale and retail cuts with minimum
wastage and reduction of quality.
 Skeletal (bone)  focal point of cuts separation, identification of cuts &
standardization
 Name of meat cuts frequently related to bone structures
 Bone location clues for tender or tough meat
Tender [Thoracic & lumbar]
Medium Tender [Scapula, femur & humerus]
Tough [Tibia, Radius & Ulna]
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Name Region Beef Pork Lamb Goat Poultry Horse Man Dog
Cervical Neck 7 7 7 7 14 7 7 7
Thoracic Ribcage 13 13-17 13-14 13 7 18 12 13
Lumbar Loin 6 5-7 6-7 7 14 6 5 7
Sacral Sirloin 5 4 4 4 lumbosacral 5 5 3
Caudal Tail 18-20 20-23 16-18 12 6 15-20 4 20-23
Proper fabrication leads to:

•lowering of cutting losses
•making buyer conscious of what they are buying
•giving confidence to both producers and consumers
Basic principles
•Tender meat is separated from tough meat and thick portion from thin
portion  Different methods of cooking
•Cutting of the muscle across the meat fibers
separate fast while chewing
•Cheap parts are separated from expensive one.
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Bone Anatomical Common Name Bone Anatomical Common Name
Number Terms Number Terms
1 Cervical vertebrae Neck bone 11 Ribs Ribs
1a 1st Cervical vertebrae Atlas 12 Costal cartilages Ribs cartilages
2 Thoracic vertebrae Backbone 13 Pubis Pelvic bone

2a Spinous process Feather bone 13a Hip bone or pin bone
2b Cartilage of spinous 14 Femur Leg bone
process Button 15 Patella Knee cap
3 Lumbar vertebrae Backbone 16 Tibia Hind shank bone
3a Spinous process Finger bone 17 Tarsal
4 Sacral vertebrae Backbone bones Hock bones
5 Coccygeal vertebrae Tail bone 18 Metatarsal Hind shank bone
19 Phalangeal bone Hind shank bone
(lamb)
6 Scapula Blade bone Foot bones (pork)
7 Humerus Arm bone 20 Fibula Hind shank bone
8 Radius Foreshank bone 21 Carpal bones Shank bones (lamb)
9 Ulna Front foot bone (pork)
9a Olecranon process Elbow bone 22 Metacarpals Shank bones (lamb)
10 Sternum Breast bone Front foot bone (pork)
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Grading
is segregation of commodities into homogeneous groups
is a tool that describe the quality of a product
is allows the purchase of meat and meat product without physical inspection
improves pricing and operational efficiency
can increase competition (grade standard)
may reduce per unit marketing cos
Wholesale and Retails:

a. Farmer Style – carcass is split on either side of the backbone, making 2
sides
b. American Meat Cut Standard
Packer Style Shipper Style
Carcass Splitted Unsplitted
Head Removed Not removed
Loaf Fat Removed Not removed
Jowl Attached at shoulder Attached at shoulder
Kidney Removed Removed
Entrails Removed Removed
Ham Faced* Not faced
*ham where surface fat is carefully removed to ¼ inch
Retails cuts of poultry includes:
•Breast ; legs/drumstick; thigh; back; wings; neck; giblets JMSRAMADA
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PNS/BAFPS 41:2008 – Pork Cuts

a. Primal cuts b. Minor cuts
1. Whole shoulder  Boston shoulder (Paypay); Picnic shoulder (Kasim) 1. Head (Ulo)
2. Middle  Loin; Belly (Liempo); Tenderloin (Lomo) 2. Foreshank and foot (Pata unahan)
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3. Hind leg (Pigue) 3. Hindshank and foot (Pata hulihan)
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Forequarter
PNS/BAFPS 83:2009 – Beef Primal Cuts

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Hindquarter
PNS/BAFPS 83:2009 – Beef Primal Cuts JMSRAMADA

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Side PNS/BAFPS 83:2009 – Beef Primal Cuts
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Wholesale and retail cuts of beef/carabeef with suggested methods of cooking:
Wholesale Retail cuts Suggested Methods of Cooking
Front Quarter:
Ribs Short ribs Stewing, braising, moist heat method
Rib steak/Rib roast Broiling, roasting, pan-frying, pan-broiling or dry
heat method
Plate or Short ribs Stewing, braising, moist heat method
short Plate stew Boiling in liquid, stewing
plate
Brisket Brisket stew Braising, moist heat method
Boneless brisket Corning
Foreshank Foreshank stew Moist heat method
Cross cut shank Moist heat method
English cut Braising, moist heat method
Chuck O-bone roast or Arm pot roast Roast, broiled, braised
Chuck roast or blade roast Roast, braise, stew
Neck soup stock Stew, moist heat method
Hind
Flank Flank steak Stew, moist heat method
Flank stew Stew, moist heat method
Loin Sirloin steak Broiling, pan-broiling and roasting
Porterhouse steak (T-shape) Broiling, pan-broiling, pan-frying
Club steak Broiling, pan-broiling, pan-frying
Rump Rump roast Braising, roasting
Sirloin Tip Broiling, pan-broiling, pan-frying, roasted
Round Round steak Moist heat method, broiling, pan-broiling, pan-
Heel of round frying
Soup bones or cross cut shank Braising, moist heat method
Moist heat method JMSRAMADA
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MEAT Wholesale and retail cuts of pork and methods of cooking:
Wholesale Retail Suggested Methods of Cooking

Lean cuts/Primal cuts:
Ham Ham butt Broil or dry heat method
Center sliced
Ham sliced
Loin Loin end Dry heat method
Blade end loin
Center loin
Pork chop
Shoulder Picnic Moist or dry method
Shoulder butt or butt
Neck bone Moist heat method
Primal cuts:
Belly Moist or dry method
Miscellaneous cuts Moist heat
Feet
Tail
Fat & lean
trimmings
Neck bones
Spare ribs
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COMPOSITION OF MEAT
General Characteristics:
Classification:
•Red meat mammals [i.e., beef, pork, mutton, veal, horse meat,
carabeef, chevon, rabbit]
•White meat  fowl/birds [i.e., chicken, turkeys, geese, guinea fowl] except
Ostrich
•Sea foods or aquatic foods  fresh or sea water [i.e., fish, clams,
lobsters, crab]
•Game Meat  non-domesticated animals [i.e. wild pigs & birds]
•Non-conventional meat  i.e. locust, edible beetles, earthworms
Classified whether Tough or Tender:

o Amount of connective tissue or age of animals
oPart of animals
oFat distribution
oSlaughtering methods
oTreatment after slaughtering
JMSRAMADA
AnSci 102 ‘15
MEAT
Species Name of Meat Age or Color

Weight Normal Lean Normal Fat
Poultry Poultry White
Cattle Beef > 1 yr old Bright cherry red Cream white to
to dark red yellow
Veal < 1 yr old Pinkish Cream
Carabao Carabeef > 1 yr old Dark red Flinty white
CaraVeal < 1 yr old
Pig Pork Grayish pink to White
Shote <60 kg grayish red
Goat Chevon Light red to Chalk white
bright red
Sheep Mutton >2 yr old Light pink to red White
Hogget/lamb <2 yr old
Horse Horse meat Bright red Cream to
yellow
Deer Venison
Game animals Game meat
JMSRAMADA
AnSci 102 ‘15
MEAT
Components of Meat
•Physical components:
• Lean (muscle) 50 to 70%
 connective tissue
 fat  10 to 35%
 bones with bone marrows  15 to 17%
 skin
 blood vessels
• Components of an animal tissue (meat piece)

 Epithelial or skin tissue
 Fat tissue or subcutaneous fat
 Lean or muscle tissue
 Nerve tissue
 Blood or hemophoetic tissue
Connective tissues
 Bone
 Color pigments [90% = myoglobin & 10% hemoglobin]
JMSRAMADA
AnSci 102 ‘15
MEAT
• Parts of a muscle
 Epimysium – outmost connective tissue
covering of the muscle
 Fasciculus (fasciculi) – division of muscle
fibers
 Perimysium – connective tissue
surrounding each fasciculus
 Muscle cell or muscle fiber – tiny bundles
making up a fasciculus
 Endomysium – connective tissue
covering each muscle fiber
JMSRAMADA
AnSci 102 ‘15
MEAT
The organizational
structure of muscle in the
molecular level: (A) skeletal
muscle, (B) a bundle of
fiber, (C) a muscle fiber, (D)
a myofibril, (E) a
sarcomere, (F-I) cross
sections showing the
arrangement of the
myofilaments at various
location in the sacomere,
(J) G-actin molecules, (K)
an actin filament, (L-M) a
myosin filament, and (N)
light and heavy meromyosin
(After Forrest et al., 1975)
JMSRAMADA
AnSci 102 ‘15
•Muscle Fiber-Skeletal (comprise 75 to 92% of the total volume)
MEAT
 Sarcolemma – relatively elastic (contraction, relaxation and stretching),
located along the length, around the entire circumference, are
invaginations of the sarcolemma that from a network of traverse
tubules (T-tubukes), motor nerve endings terminate on the
sarcolemma at the myoneural junction
Sarcoplasm – similar with cell cytoplasm; it is intracellular colloid substance
in which all organelles are suspended; 75 to 80% water, contain lipid
droplets, variable quantities of glycogen granules, ribosome's,
protein and non-protein nitrogenous compounds and inorganic
constituents
•Nuclei – multinucleated on peripery of cell under the sarcolemma, number per
fiber is not constant, higher numbers near tendinous attachments and
myoneural junction; ellipsoidal in shape, longets axis is oriented parallel
to long axis of the fiber.
JMSRAMADA
AnSci 102 ‘15
MEAT
• Muscle Fiber
 Myofibrils – unique to muscle tissue; long, thin, cylindrical rods, 1 to 2 µm in
diameter, long axis is parallel to long axis of fiber; bathed by sarcoplasm
and extended the entire length of the muscle fiber,;the structure within
each muscle fibers (40 to 60 myofibrils per muscle fibers)
o100-1000 per muscle fiber
oDivided into Sarcomeres (Repetitive Units)
o contain myofilaments that are contractile component  thin (actin) and
thick (myosin) filaments (2:1);
Histology of skeletal muscle tissue, (a) enlarge aspects of several myofibrils of a muscle fibers based on
electron micrograph, (b) enlarge aspects of sarcomere showing thick and thin filament
JMSRAMADA
AnSci 102 ‘15
•MEAT
Muscle Fiber
 Myofibrils Banding Areas –
oThin and thick filaments lay parallel and are
responsible for the striated appearance or banding
(alternating light [I band] and dark [A band] reas) of
the myofibrils and myofibers;
a. Z-line  located at each end of sarcomere or
bisect the I band; - Actin backbone that
projects filaments through myofibril
b. I-band  light band that is isotropic or singly
refractive when viewed with polarized light;
-- Contains Actin only
c. A-band  Dark band that is doubly refractive or
anisotropic in polarized light; -- Contain
Actin and Myosin overlapped
d. H-zone  center of A band or zone within A
band -- Contain only myosin; -- Slightly
lighter zone
e. M-line  bisects the center of A band; Darker
line through the H zone -- Backbone for
Myosin
f. Pseudo H zone  narrow region within H zone
on either side of M line JMSRAMADA
AnSci 102 ‘15
MEAT
• Muscle Fiber
 Myofilaments – tiniest structures in each myofibril (rigor mortis sets)
oThin (actin) filaments – 20 to 25 % of myofibrillar proteins; final diameter
of 6 to 8 nm; isoelectric pH (pH of minimum electrial charge and
solubility) is 4.7;
-- rich in amino acid proline – has an imino group that contributes to
the folding among polypeptide chains and results in the globular
(spherical) shaped molecule about 5.5nm in diagram;
-- globular molecule is G-actin and con stitute the mono form of
actin;
-- longitudinal polymerization (linking) of G-actin monomers to form
F-actin (fibrous actin) – likes pearls in a strand;
-- two strands of F-actin are spirally coiled around one another to
form a “super helix;
JMSRAMADA
AnSci 102 ‘15
• Muscle Fiber
MEA
 Myofilaments – actin and myosin shorten
T during rigor mortis
o Regulatory protein - have (in)direct
regulatory functions; decreasing
order of concentration:
a. tropomyosin -- present in thin
filament of myofibrillar protein;
highly charged with high content of
acidic and basic amino acids;
isoelectric pH of 5.1;
-- low proline content
-- consist of 2 coiled peptide chains
attached end to end to one
another forming a long, thin
filamentous strand;
-- one tropomyosin strand lies on
the surface on each of the two
coiled chains of F actin – lies
alongside the groove of the
actin super helix;
-- a single tropomyosin molecule
extends the length of 7 G-actins;
JMSRAMADA
AnSci 102 ‘15
MEA
T Fiber
•Muscle
 Myofilaments –
o Regulatory protein
b. troponin -- present in thin

filament; constitute of 8 to 10% of
the myofibrillar protein;
-- globular with high proline content
-- present in groove of actin where
it ies astride the tropomyosin
molecule;
-- probably present near the end of
tropomyosin molecules;
-- one molecule of troponin is
present for every 7 or 8 G-
actins;
-- is a calcium-ion-receptive
protein ---calcium ion sensitivity
is its major function in
actomyosin- tropomyosin
complex
JMSRAMADA
AnSci 102 ‘15
• MEA
Muscle Fiber
T Myofilaments –
oThick (myosin) filaments – about 50 to 55% of myofibrillar protein;
isoelectric pH is 5.4; high proportion of basic and acidic amino
acids make it charged molecule;
-- lower in proline content; is an elongated rod shape with
thickened portion at one end; thickened end is the head region
and the long rod-like portion is the tail region; head is doubled
and projetct laterally from the long axis
-- when subjected to proteolytic action of the enzyme, tripsin, it
splits near the neck into two fraction that differ in molecular
weight – light and heavy meromyosin
--- pseudo H zone contains tails of myosin without heads; polarity of
myosin filaments is such that heads on either side of bare
central region of A band are oriented at an oblique angle away
from the M line;
--- protruding heads are functionally active sites during muscle
contraction by forming crossbridges with actin
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AnSci 102 ‘15
MEAT
Muscle Fiber
oStructural protein
a. 2 M protein -- substance comprising M line; 4% of myofibrillar protein
b. α-actinin -- component of Z line; acts as cementing substance in Z filaments; 2
to 2.5% of myofibrillar protein
c. titin or connectin – reactive at junction between A & I band and occsasionally at
M and Z line; 2 areas per sarcomere; 21 titin molecule per thick filamnent;
10% of myofibrillar protein
d. desmin -- intermediate filament ; interconnect myofibril into a continous
lattice in the cell; connection both at the Z line and M line
e. vinculin – an actin binding protein; may connect to the plasmalemma and actin
in the I band area; play role in strapping myofibril to the cell membrane
JMSRAMADA
AnSci 102 ‘15
MEAT
Muscle Fiber
oStructural protein
f. spectin -- protein originally characterized from RBC membranes; connects to
plasmalemma and outer layer of myofibrils; found in desmin and same role
of vinculin;
g. nebulin – 5% of myofibrillar protein
h. C protein – present in thick filament; 2-2.5% of myofibrillar proteins; narrow
band encircles myosin filament and binds myosin molecules into bundle;
18 C protein bands 43.2 nm apart, encircle each myosin filament or 9
bands on each side of H zone;
j. β –actinin -- present in thin filament particularly at the end; globular protein;
regulates length of actin by maintaining a constant length of 1 µm in each
one-half sarcomere; in absence of β-actin, actin filaments in vitro attain
length of 3 to 4 µm or more
JMSRAMADA
AnSci 102 ‘15
•Muscle
MEAFiber
T Sarcoplasmic reticulum (SR) and Traverse Tubule – correspond to endoplasmic
reticulum of other cells; membranous system of tubules and cisternae
(flattened researvoirs for Ca2+ that form a closely meshed network around
each myofibril), reticular membranes of the SR are the storage site of Ca2+ in
resting muscle; components and structural features – to one sarcomere.
 Mitochodria – “power house” of cell – provide cell with source of chemical energy;
contain enzymes that cell uses in process of oxidative metabolism;
• Lysosomes – small vesicle s located in sarcoplasm; contain number of enzymes
collectively capable of digesting the cell and its contents; contain proteolytic
enzymes known as cathepsins
 Golgi complex – located in sarcoplasm near nuclei; flattened vesicles that
function as “concentrating” and “packaging “ apparatus for products from
metabolic “production line” of cell; numerous golgi complex are in a
multinucleated cell; vesicles resemble membranes of sarcoplasmic reticulum;
JMSRAMADA
AnSci 102 ‘15
MEAT
 Chemical composition
 Proximate composition varies depending on:
o species from which the meat was obtained
o degree of fatness to which animal has been fed
o specific cut used
o extend of cutting and trimming
o curing and processing treatment
o methods of processing and treatment
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AnSci 102 ‘15
MEAT
Water 75.0 Lipids
Protein 18.5 Neutral lipids 1.0
Myofibrillar 9.5 Phospholipids 1.0
Myosin 5.0 Cerebrosides 0.5
Actin 2.0 Cholestrol 0.5
Tropomyosin 0.8 Non -protein nitrogenous substances 1.5

Troponin 0.8 Creatine and Creatine phosphate 0.5
M-protein 0.4 Nucleotides 0.3
C-protein 0.2 Free amino acids 0.3
α-actinin 0.2 Peptides 0.3

B-actinin 0.1 Other non protein substances 0.1
Sarcoplasmic proteins Carbohydrates and non-nitrogenous
Soluble sarcoplasmic and substances 1.0
mitochondrial Enzymes 5.5 Glycogen 0.8
Myoglobin 0.3 Glucose 0.1
Hemoglobin 0.1 Intermediates and products cell
Cytochromes and metabolism 0.1

Flavoproteins 0.1 Inorganic constituents 1.0
Stroma Collagen and Reticulin 1.5 Potassium 0.3
Elastin 0.1 Total phosphorus 0.2
Other insoluble Proteins 1.4 Sulfur 0.2 Chlorine 0.1
Sodium 0.1 Others 0.1

JMSRAMADA
AnSci 102 ‘15
MEAT Proximate composition of Meat (Argañosa, 1986)
Species Moisture Protein Fat Ash pH WBC

Beef 74.24 19.70 4.71 1.08 5.85 3.15
Chevon 75.34 21.27 2.87 1.10 6.53 2.04
Pork 72.96 21.52 3.42 1.10 5.65 2.47
Carabeef 76.15 19.26 3.20 1.00 6.40 3.12
Chicken 75.30 20.60 3.10 1.00
Dog 66.60 23.10 9.10 1.20
Rabbit 76.20 19.80 2.80 1.20
Geese 72.30 23.40 3.20 1.10
Turkey 72.60 19.20 3.90 1.40
Frog 77.50 20.90 0.60 1.00
Duck 68.60 20.50 9.90 1.00
Quail 70.20 21.10 7.70 1.00
Lamb 74.10 20.20 4.70 1.00
Deer 76.10 21.90 0.20 1.20
• Two servings of meat daily  recommended intake of most a.a. that are essential for
nutritional maintenance of adult man.
• Connective tissues have high amount of proline, hydroxyl proline & glycine and has low
tryptophan & tyrosine
JMSRAMADA
AnSci 102 ‘15
Amino Acid Composition of Fresh Meat, and Cured and Processed Meat Products (%)
MEAT
Amino Acid Beef Pork Lamb Carabeef Cured and
Processed Meats
Essential
Arginine 6.6 6.4 6.9 5.00 6.6
Histidine 2.9 3.2 2.7 3.41 2.8
Isoleucine 5.1 4.9 4.8 6.15 4.9
Leucine 8.4 7.5 7.4 11.89 7.4
Lysine 8.4 7.8 7.6 7.86 7.4
Methionine 2.3 2.5 2.3 2.50 2.2
Phynelalanine 4.0 4.1 3.9 4.33 4.0
Threonine 4.0 5.1 4.9 4.79 3.9
Tryptophan 1.1 1.4 1.3 7.35 1.0
Valine 5.7 5.0 5.0 5.2
Non-Essential
Alanine 6.4 6.3 6.3 6.4
Aspartic acid 8.8 8.9 8.5 9.1
Cystine 1.4 1.3 1.3 1.5
Glutamic acid 14.4 14.5 14.4 12.9
Glycine 7.1 6.1 6.7 8.0
Proline 5.4 4.6 4.8 5.2
Serine 3.8 4.0 3.9 4.2
Tyrosine 3.2 3.0 3.2 2.9
JMSRAMADA
AnSci 102 ‘15
MEAT
Types of meat protein
• Fibrilliar protein (muscle protein or myofilaments)

Actomyosin – most abundant muscle protein
Actin, myosin, tropomyosin, troponin
• Soluble protein & enzyme (proteolytic) – sarcoplasmic fration, about 30% of
the total protein
• Extracellular protein - the connective tissue protein
Collagen – white & colorless; gelatin when heated
Elastin – yellow, insoluble by heat
Reticulin – resistant to boiling
• Nucleoprotein
• Respiratory pigments
Myoglobin – 90%, a heme protein complex consisting mainly of iron
 3 states
Ferrous, reduced form (in myoglobin with purple color)
Ferrous, oxygenated form (in oxymyoglobin, a bright red color)
Ferric, oxidized form (in metmyoglobin, a dark brown color)
JMSRAMADA
AnSci 102 ‘15
MEAT
Fat Tissues
 Kinds of fat in meat:
o Subcutaneous fat – the fat (hard) immediately next to the skin
o Intermuscular or seam fat – fat found in between muscles
o Intramuscular fat or marbling – fat deposit or fat intermingling inside the
muscle
o Interfascicular fat – fat deposits in between the fasciculus
o Intrafascicular fat – fat deposit inside the muscular bundle
o Intracellular fat – fat deposits inside the cell (microscopic)
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MEAT
VALUE OF MEAT
•Reasons why people eat meat:
 It provide satiety unequaled by other food items
 Meat can be prepared in several ways
 Meat provides nutrients almost in the proportion an amount needed by the
human body
•Advantages of Meat Diet
 Adequate supply of nutrients
o good quality protein (amino acid)
o fats (essential fatty acids)
o vitamins and minerals
 Support growth
 Support during critical times of physiological conditions
 Normalize fertility
• Disadvantages of Meat Diet
 High in saturated fat that contribute some disease
 lack of Vit A & C and folate
JMSRAMADA
AnSci 102 ‘15
The quality traits and the associated factors of meat, poultry and fish products.
MEAT
Quality Traits Associated Factors
Concentration of meat pigments (Mb and Hb) and their
derivatives; high concentrations of pigments produce dark
colors and low levels produce pale colors
Species and/or muscle to muscle differences
Age
Color Exercise
Oxygenation and oxidation of muscle pigmentation
Electric stimulation
Post-slaughter treatment
Curing [nitrite as active ingredient]
Age
Species
Fat deposits
Off flavor (oxidized and warmed over flavor, absorbed flavor, feed
Flavor flavor)
Sex
Spoiled flavor
Mutton flavor (hardness of mutton fat)
Cowy flavor (old cows or culled)
Piggy flavor (reminiscent of the odor of live pigs)
JMSRAMADA
Fishy odor AnSci 102 ‘15
The quality traits and the associated factors of meat, poultry and fish products.
MEAT
Quality Traits Associated Factors
Water-binding and moisture content
Juiciness Fat content
Other effects
Aging
Breed effects
Electrical stimulation
Conditioning and prevention of cold shortening
Tenderness Post-slaughter treatment
Muscle-to-muscle differences
Rigor mortis and its effects
Thaw rigor (thaw shortening)
Microbial Microbial counts; Specific pathogens
contamination and Storage facilities
growth Hygiene and safety during slaughtering and handling
Additives Additives (vinegar, [in]organic preservatives and other chemical
and agents)
residues Pesticides
Antibiotics/biologics
JMSRAMADA
AnSci 102 ‘15
MEAT
HANDLING AND PROCESSING OF MEAT
Causes of Deterioration
Biological (microbial) growth such as bacteria, yeast or mold, physical
(oxidation), chemical (enzymatic action) forces
Moisture (bacteria do not survive at <18%; yeast and molds require
at least 13%)
•Temperature (bacteria can thrive in specific range of temperature)
100°C
90
80
70 Obligate thermophiles
(optimum temp)
60
Clostridium thermosaccharolyticum
Facultative thermophiles Bacillus stearothermophilus
50
Streptococcus thermophilus
Clostridium perfringens
40
Mesophiles (optimum temp)
30
Escherichia coli
Bacillus subtilis
20
Psychrophiles
(optimum temp.) 10
Pseudomonas geniculata 0
Achromobacter guttatus
-10
JMSRAMADA
Temperature relationship of the major groups of bacteria common in meats AnSci 102 ‘15
MEA
T
Microbiological reasons for delayed bacterial spoilage of fresh meat: Microbiological growth is stagnant in
the first period after contamination (lag phase). It starts in the second period, but the intensity depends
on the temperature. Under ambient temperatures and with “hot” meat, growth will be very strong until
JMSRAMADA
spoilage conditions are reached (log phase). AnSci 102 ‘15
MEAT
Factors Influencing the quality of fresh and cure meats
• On-farm factors
Breed
 Rearing system
 Health
 Management practices
 Feeding and nutrition
 Age and maturity at slaughter
• Ante-mortem Handling (Pre-slaughtering factors)
 Stress associated with marketing
 Management prior to slaughter
•Post-mortem Handling (Post-slaughtering factors)
● Temperature effects
● Carcass handling after slaughtering
● Meat packaging
● Use of antioxidants
● Tenderizing
● Processed meat products – comminuted meat
● Mechanically Recovered Meat (MRM)
● Pressured Treatment
JMSRAMADA
● Cured Meats AnSci 102 ‘15
MEAT

●Cured Meats
Factors influencing the quality attributes
- proportion of fat to lean
- distribution of fat
- amount of connective tissue
- amount of bone
- color
- flavor
- tenderness
-Texture
 Factors affecting the quality of cured meats

- degree of trimming
- levels of salt and sugar
- freshness of original materials
- spicing mixture
- extent of smoking
- condition of storage
- proportion of ingredients
-manner of packaging and selling
JMSRAMADA
AnSci 102 ‘15
MEAT
●Cured Meats
Conditions detracting quality of cured meat
Browning  dehydration, oxidation or excessive nitrite
Fading of under-cure less nitrite
Greening due to over-cure  ‘nitrite burn’
Light fading  UV, fluorescent, sunlight
Fading from rancid fats  due to peroxide content
Chemical fading  hypochlorites, hydrogen peroxide
Bacterial greening  green rings & cores, sour odor &
flavor, gassiness, slime (due to mold)
•Handling of Meats and meat products

● Retail Handling
● Consumer handling
JMSRAMADA
AnSci 102 ‘15
MEAT
Quality Control Measures in Selecting of Materials and Products
•Color
•Odor
•Touch and feel
•Size and shape
•Defects
Discoloration of Meat:
• PSE
• DFD
• chemical, physical and bacterial contamination
• microbial change
• salt  prooxidant
• light  dissociation of oxygen form the heme
• cooking – denaturation of protein and browning reactions
JMSRAMADA
AnSci 102 ‘15
MEAT
Processing of Meat
•Chilling
• Trimming
• Weighing
• Washing
• Dripping
Common Methods of Preservation

• Drying  bacteria inhibits at 18% moisture or lower
 molds & yeast inhibits at 13% or lower
• Smoking  subjecting meat to smoke
• Salting  osmosis
• Cold storage  Freezing (below 0oC) and chilling (±2)
• Canning  hermetically sealing
• Curing  salt (table salt inhibits putrefying bacteria), sugar,
nitrite/nitrate (Prague powder), spices
JMSRAMADA
AnSci 102 ‘15
MEAT
JMSRAMADA
AnSci 102 ‘15
MEAT
Meat processing technologies include:
•Cutting/chopping/comminuting (size reduction)
•Mixing/tumbling
•Salting/curing
•Utilization of spices/non-meat additives
•Stuffing/filling into casings or other containers
•Fermentation and drying
•Heat treatment
•Smoking
Processed meat products

• Sausages  homogenize for emulsion;
 coarse, medium or fine grinding a non emulsion types
• Corning  corn “grain” of salt
• Ham  brine solution
• Longanisa  ground or chopped meat/ seasoned or unseasoned/ stuffed
or unstuffed/ with or without casing
•Pork fat (animal skin)  chicharon
• Tocino  sugar; native in the Philippines
• Bacon  bellies
JMSRAMADA
AnSci 102 ‘15
MEAT
•By-products from meat animals
soups and bouillon, cheese making (rennet from calves), leather goods & textile
sizing (hide, blood albumen), ointment (lanolin), industrial oil, lubricants, soap &
glycerin (inedible tallow), glues & felts (skin & bones)
•Pharmaceutical preparation of animal origin

Anterior pituitary, adrenotropic factor (for stimulation of adrenal cortex)
Adenosine triphosphate, catalase (for biochemistry study)
Antimenorrhagic factor (for excessive menstruation)
B-complex (for B-complex deficiencies)
Benzoinated lard (for ointment base)
Bilirubin (for liver function test)
Bile salts (for gall bladders disturbances)
Blood derivatives [bovine plasma portion] (for fraction 1-hemophilia,
fraction V-kills certain viruses)
Chymotrypsin (for protein digestant in digestive disturbance)
Cholesterol (for hormone precursor)
Dehydrocholic acid (for promotion of bile flows & liver, gall bladder & bile
passages treatment)
Diatase (for aids in starch digestion) JMSRAMADA
AnSci 102 ‘15
MEAT
•Pharmaceutical preparation of animal origin
Epinephrine (for allergy treatment for asthma, urticaria, blood pressure
& heart affection)
Gelatin (for plasma substitute)
Gonadotropic factor (for genital underdevelopment)
Growth complex (to promote body growth & development)
Insulin (for diabetes mellitus)
Lactogenic factor (to promote lactation)
Lipase (to aid fat digestion)
Liver extract (for anemia)
Lysozyme (for antibiotic)
Mucin (for peptic ulcer)
Ox bile (to aid digestion and for gall bladder disorder)
Pancreatin (to aid digestion and suppress gas formation)
Parathyroid preparation (to regulate calcium levels in blood, as in tetany
after removal of parathyroid glands)
Pepsin (to aids in protein digestion)
Peptonum sicuum (as a nutrient)
Prolactin (to promote lactation)
JMSRAMADA
Red bone marrow extract (to promote blood formation in anemia) AnSci 102 ‘15
Non-Meat Ingredients (According to Origin)
MEAT
a. Chemical substances
• Salt (for taste, impact on meat proteins, shelf-life); Level Used: 1.5-3%, In
processed meat products: 1.5-2.2%; At a concentration of about 11% in the meat,
the water binding capacity is back to the same level as in fresh unsalted meat.
• Nitrite (for curing color, flavor, shelf-life); Levels used of sodium nitrate: 0.01-0.03%;
Pickling salt  0.5-0.6% nitrate and 99.4-99.5 Sodium chloride.
• Ascorbic acid, sodium ascorbate, erythorbate (to accelerate curing reaction); Level
used: 0.03%
• Sugars (provide specific flavor and counteract salty taste, lower the aw-value, which
may be important for dried and canned products, and act in dry fermented sausages
and raw hams as a nutrient source for microbes, which convert sugars into organic
acids (lactic, acetic) resulting in souring; and extending the shelf-life; Levels used:
0.5 - 4.0 %. Sugars (sucrose, dextrose or corn syrup)
JMSRAMADA
AnSci 102 ‘15
MEAT

• Phosphates (for protein structuring and water binding or increase water-holding
capacity by raising the pH as their own pH is alkaline (above 7.0); reduce lipid
oxidation/rancidity; ability to reduce microbial growth); Levels used: 0.05-0.5%
• Antioxidants (for flavor and shelf-life) -- nitrite, ascorbic acid, phosphates and also
some spices, tocopherol or Vitamin E equivalent; or vacuum-packed, not exposed
to light and kept under good refrigeration, all measures, which can help to protect
against oxidation
• Monosodium glutamate MSG (for enhancement of flavor); Levels used: 0.5% or
higher
• Food coloring substances [Natural sources  orange-yellow beta-carotene from
green plants; red oleoresin from paprika, red color from red beet juice; Synthetic
 Tartrazine (E 102, yellow), cochineal extract (E 120, red), carnoisine (E 122,
red)]
JMSRAMADA
AnSci 102 ‘15
MEAT
• Chemical Preservatives (sensitive issue; extend the shelf life of meat and meat
products and reduce losses)
 Potassium sorbate (effective mould inhibitor, by dipping sausage casings (for dry
sausages) and for surface treatment of dried meat (concentrations of 2%) to
avoid mould growth during drying and storage)
 Para-hydroxybenzoates (PHB) - preservation of certain pasteurized fish
products (1% or less)
Malpractices in meat preservation

 Formalin or Formaldehyde is a strong disinfectant; if illegally used to control
bacterial growth on meat surfaces, it may get into the food chain, may cause
kidney damage and is carcinogenic in the long term.;
 Borax or Sodium tetraborate, an ingredient in washing powders and used in
paper and leather manufacture; is harmful by ingestion if illegally used for
meat surface treatment or in meat mixes.
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• Chemical Preservatives (
 Chlorine (Cl2) is an effective disinfectant e.g. for drinking water (0.4-0.6 ppm),
also sometimes used for microbial control of water for spin chillers in poultry
slaughter (up to 20 ppm). “Bleach” which is calcium hypochlorite (CaOCl2),
reacts with water and releases chlorine ions, which may affect taste and
create harmful residues.
 Hydrogen peroxide (H2O2), when applied to meat surfaces etc. it disintegrates
into oxygen and water, whereby the oxygen develops the antimicrobial and
bleaching effect. It causes color changes on meat surfaces, sometimes used
for bleaching cattle stomachs (tripes). Another substance used for bleaching
tripes is Calcium carbonate (CaCO3)
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• Chemical Preservatives (
 Antibiotics such as nisin (bacteriocin deriving from Strept. lactis bacteria),
suppresses bacterial growth, used for some foods (dairy industries), but
generally not allowed and discouraged for use in meat industries; or
sulphamethazine used as an antibiotic in pigs with possible residues occurring
in the meat.
 Sulphur dioxide, is widely legally used in food manufacturing (fruits, juices),
but use in the meat sector discouraged or forbidden, as it would further add to
the daily intake by consumers and, most importantly, it may make poor quality
products open to adulteration. The substance has a notable effect on raw red
meat, in particular on the hygienically very sensitive minced meat, as it can
reverse dark brownish colors of over-stored products causing them to lighten
and reddening in color. Moreover, also the beginning bacterial spoilage can be
masked through the substance’s inhibitory effect on microorganisms.
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b. Animal Origin
• Milk caseinate (90% protein; used in small quantities (2%); have functional water
and fat binding properties)
• Whole milk or non-fat dried milk (=skim milk) (sometimes used in indigenous
meat preparations as a protein extender)
• Gelatine (binding properties and meat extender)
• Blood plasma (predominantly binding properties)
• Eggs (extender and binding ingredient for meat pieces and fried sausages)
• Transglutaminase (exclusively binding properties)  (* Natural substance in

animal organisms, but now produced synthetically).
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c. Plant Origin
High Protein Content  (as binders to increase water binding and fat retention)
isolated soy protein (90% protein) and
wheat gluten (80% protein)
protein isolates from other legumes
 Meat Extenders (if rich in proteins; replace expensive meat for lower- or medium-
grade products by cheaper ingredients of plant origin for cost reduction and
volume increase)
 Soy flour (50% protein)
 Soy concentrate (70% protein)
 Other food legumes (beans, peas, lentils), used for special products only
 Vegetable oil (replace of animal fat; make the meat mix soft and juicy after
heat treatment)
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c. Plant Origin
 Meat Fillers (if rich in carbohydrates; low protein usually added quantities of 2-
15% while some roots and vegetables up to 50%); cost reduction and adding to
volume, some flours and starches belonging to this group of fillers also act to
some extend as binders.
 Cereal flours from wheat, rice and corn
 Starches from wheat, rice, corn, potato and cassava
 Breadcrumbs
 Rusk (derived by mixing and baking wheat flour)
 Cereals to be added without milling, e.g. rice, corn
 Roots and tubers, e.g. cassava, sweet potato
 Vegetable and fruits, e.g. onions, bell pepper, carrots, green vegetables,
bananas
 Polysaccharides (Hydrocolloids):
 Carrageenan (is the only hydrocolloid product of this group popular in meat
processing, added in quantities of max. 1%, improves sliceability and
cohesiveness). The substance can be considered both binder and filler.
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Non-Meat
MEAT Ingredients (According to
Origin)
c. Plant Origin
Seasoning –flavoring agents
Natural spices -- dried
rootstocks, barks, flowers or
their parts and fruits or seeds
of different plants; used in
processed meat products are
pepper, paprika, nutmeg,
mace, cloves, ginger,
cinnamon, cardamom, chilli,
coriander, cumin and
pimento; ground form with
particle sizes from 0.1 to 1
mm
Herbs -- dried leaves of plants
such as basil, celery,
marjoram, oregano, rosemary
and thyme.
Vegetable Bulbs – onions and
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MEAT Uses
Description and origin
(in gram per 1 kilo of product)
A. SPICES
Black/white pepper Fruits Used in a variety (almost all) meat products  1–2.5 g / 1 kg.
seed
Paprika (Fruit seed) Used in frankfurters, minced specialties and other products. Sometimes
used as a colouring agent. 1-5 g / 1 kg.
Chilli (Fruit seed) For spicy products
Pimento (Fruit seed) It has an aroma similar to a mixture of nutmeg, cinnamon and cloves.
Used in a variety of sausage products. Sometimes used as a partial
replacement for black pepper in frankfurters and some smoked
products. 0.3-3.0 g / kg
Mace (Flower) Used in liver sausages, frankfurters and bologna and similar. 0.4-1.0 g /
kg
Ginger (Rhizome) (Root) Used in frankfurters and similar products. 0.3-0.5 g / kg
Nutmeg (Fruit seed) Used in bologna and minced ham sausages, frankfurters, liver sausage
and gelatinous meat mixes. 0.3-1.0 g / kg
Clove (Flower) Used in bologna, gelatinous meat mixes and in blood and liver sausage.
0.3-0.5 g / kg
Cinnamon (Bark) Astringent and sweet, used in some countries in mortadella and bologna
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Uses
Description and origin
(in gram per 1 kilo of product)
B. AROMATIC SEEDS
Cardamom Rapid loss of aromatic constituents during storage. Used in liver sausage
and gelatinous meat mixes. 0.3-5.0 g / kg
Celery seed Used in fresh pork sausages. 0.3-2.0 g / kg
Coriander seed Contains about 13% of fatty matter and a trace of tannin. It is used in
frankfurters, minced ham, luncheon meat. 0.3-1.0 g / kg
Cumin Used for meat specialties with distinct flavour.  0.2-0.3 g / kg
C. CONDIMENTAL HERBS
Marjoram Used in liver and white raw-cooked sausages and gelatinous meat mixes.
Thyme 0.5-2.0 g / kg
D. CONDIMENTAL VEGETAB.
Onion (Bulb) Used in liver sausage, gelatinous meat mixes, meat loaves. Sometimes
replace garlic.  2.0-10.0 g / kg
Garlic (Bulb) Used in many types of raw-cooked sausages.  0.1-0.2 g /kg
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Meat Cookery
• Aging – allowing the rigor mortis to dissipates

 Wet aging  a vacuum-packaged meat under refrigeration for up to 6
weeks and allow proteolytic enzymes to breakdown connective
tissues
 Dry aging  hanging fresh meats in a controlled environment
(temperature, humidity & air flows) up to 6 weeks.
• Preparing Meats
Marinating  soaking process
Barding  covering the surface of meat or poultry with thin slice of pork
fatback and trying them in place with butchers twine prior for roasting
Larding  inserting small strips of pork fat into meat
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Meat Cookery
•Cooking Methods
 Dry-heat  using air or fat
o Broiling - meat is placed on a pre-heat metal grate
o Grilling – use a heat source located beneath the cooking surface
o Roasting & baking – surrounding the food with dry or heated air in
closed environment
o Stir frying – use of wok
o Sautéing – using small amount of fat
o Pan-frying – moderate amount of fat
o Deep-frying – food submerged in hot fat
 Moist-heat  using water or steam
o Poaching – liquids moves slightly but no bubbles
o Simmering – small bubbles break through the liquid surface
o Boiling – large bubbles and rapid movement
o Steaming – steam generated by a boiling liquid
 Combination – dry-and-moist-heat cooking
o Braising – large pieces that are first browned in a small amount of
fat at high temperature
oStewing – small pieces that are first browned in small amount of fat
or oil
o Blanching – partially cook a food in boiling water or hot fat
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Degree of Doneness in Cooking
Degree of Doneness Color Degree of Resistance
Very rare (bleu) Very red and raw-looking Almost resistance
center (the center is cool
to the touch)
Rare Large deep red center Spongy, very slight
resistance
Medium Rare Bright red center Some resistance, slightly
springy
Medium Rosy pink to red center Slightly firm, springy
Medium Well Very little pink at the center Firm, springy
almost brown throughout
Well Done No red Quite firm, springy back
quickly when pressed
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MEATS RELATED TERMS:
Abattoir” or Slaughterhouse - premises that are approved and registered by the controlling authority
in which food animal are slaughtered and dressed for human consumption; any building or
place used for killing of animals where the flesh is intended for human consumption.
Accredit – the power of the National Meat Inspection Service (NMIS) to give authority to (a) any meat
establishment engaged in the slaughtering operation, preparation, processing, manufacturing,
storing, or canning of meat and meat products for commerce; (b) any importer, exporter, broker,
trader or meat handler; (c) any meat vehicle or conveyance; (d) any person, firm, corporation as
provider of government such as independent of third party services providers, or independent
inspection or audit agencies;
Adulterated - carcasses, or any part thereof, whether meat or meat product under one or more of the
following categories;
a.) if it bears or contains any poisonous or deleterious substance which may render it injurious
to health of the public; but in case the substance is not an added substance, such meat
and meat product shall not be considered adulterated under this clause if the quantity of
such substance does not ordinarily render it injurious to health of the public;
b) if it bears or contains any added poisonous or deleterious substance other than one which is
(i) a pesticide chemical in or on a raw agricultural commodity, (ii) a food additive, (iii) a
color additive, for which tolerances have been established and it conforms to such
tolerances;
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Adulterated –
c) if it consists in whole or in part of a filthy, putrid or decomposed substance, or if it is otherwise

unfit for human consumption;
d) if it has been prepared, packed or held under unsanitary conditions whereby it may have
been contaminated with filth or whereby, it may have been rendered injurious to the health
of the public;
e) if it is, in whole or in part, the product of a diseased animal or of an animal which has died
other than slaughter;
f) if its container is composed, in whole or in part, of any poisonous or deleterious substance
which may render the contents injurious to public health;
g) if its has been intentionally subjected to radiation, unless the use of the radiation was in
conformity with an existing regulation or exemption;
h) if any valuable constituent has been in whole or in part omitted or abstracted therefrom; or if
any substance has been substituted, wholly or in part; or if damage or inferiority has been
concealed in any manner; or if any substance has been added thereto or mixed or packed
therewith so as to increase its bulk or weight, or reduce its quality or strength, or make it
appear better or of greater value than it is;
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Adulterated –
i) if it has not been prepared in accordance with current acceptable manufacturing practice as
promulgated by the Secretary by way of regulations; or
j) if it has passed its expiry date.
Animal – refers to every non-human species of animal both domestic and wild including but not
limited to dogs, cats, livestock and fowl;
Ante Mortem - conduct of visual and physical examination; blood sampling of animal for laboratory
analysis prior to slaughtering
Animal Welfare Officer – a technical officer duly authorized or deputized by the Bureau of Animal
Industry to conduct activities related to animal welfare concerns in general;
Barbiturate – refers to a group of organic compounds derived from barbituric acid that depresses the
nervous system and is used to induced apathy and sleep. In high doses, is also used as an
anesthetic;
Brand – shall mean the mark, stamped on the surface of meat and meat products attached as label
showing distinct characteristics or information for the main purpose of identification and
traceability;
Bleeding -- remove as much blood from the carcass as possible before further handling
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Canning - the preservation of meat in hermetically sealed containers;
Capable of Use as Human Food - shall apply to any carcass or any part of a carcass, of any animal
unless it is denatured or otherwise identified as required by regulations prescribed by the
Secretary to deter its use as human food, or it is naturally inedible by humans;
Captive Bolt Stunner – a type of stunner that uses the principles of kinetic energy to render food
animals unconscious prior to slaughter;
Carcass - the body of any slaughtered animal after bleeding and dressing; all parts, excluding viscera
of slaughtered animals after bleeding and dressing that may be used for human consumption;
body of dressed birds
Carcass Yield or Dressing Percentage - percentage of carcass weight relative to its liveweight
Cleaning - the removal of objectionable matter;
Commence - meat trade between a province within the Philippines and any place outside thereof;
Codex Alimentarius – is a collection of international food standard adopted by the Codex Alimentarius
Commission and presented in a uniform manner. It includes standard for all the principal foods,
whether processed, semi-processed or raw;
Cold Slaughter – The act of slaughtering animals, dead of some cause before slaughter
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Condemnation – means the examination and judgment of meat or meat products according to
approved protocols by a competent person, or otherwise determined by the controlling/competent
authority, as being unsafe or unsuitable for human consumption and requiring appropriate
disposal;
Condemned Meat -- meat which is unfit for human consumption as declared by a veterinary
inspector after veterinary examination;
Confiscation – means the taking into custody of livestock and/or poultry carcasses, edible of inedible
parts or parts from said carcasses or meat products by the controlling authority for its proper
disposal for having been the subject of violation of the rules and regulations;
Contamination - the direct or indirect transmission of any biological or chemical agent, foreign matter
or other substances not intentionally added to food that may compromise food safety or
suitability;
Controlling Authority - the official authority charged by the government with the control of meat
hygiene and meat inspection;
Dehairing -- removal of the hair of the carcass;
Detained Meat -- meat requiring further examination as declared by a veterinary inspector after
veterinary examination;
Detention Pen --separate compartment in the lairage used to confine sick or suspected animals;
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Deputation - the authority of the NMIS to allow inspectors and meat control officers employed by the
local government units to perform the duties of an inspector or meat control officer of the NMIS;
Destroyed for food purposes – mean the complete alteration of meat and meat products making it
unfit for human consumption;
Disease or Defect - a pathological change or other abnormality;
Disinfection - the application of hygienically satisfactory chemicals or physical agents and processes
to clean surfaces with the intention to eliminate micro-organisms;
Domestic Animal – refers to an animal that has been bred and raised to live in or about the
habituation of human and is dependent on people for food and shelter;
Downer - crippled or wicked animals unable to stand or showing abnormal locomotion. It shall be
treated as “suspect”;
Dressing -- process composed of bleeding, defeathering, eviscerating, and from which the head,
shanks, crop, oil gland and other inedible parts are removed; it is a preparation of carcass after
evisceration, ready for storage or sale
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Dressed or Dressing
a. In relation to slaughtered animals except for pigs, sheep and lambs, goats and kids, means
the removal of head, hide or skin, viscera (including or not including kidneys), genital
organs, urinary bladder and feet up to the carpal and tarsal joints, and, udders of lactating
animals, animals that have calved or are in advanced pregnancy;
b. In relation to slaughtered pig, means the removal of hair and bristles or skin, claws, eyelids,
viscera (including or not including kidneys), genital, organs, urinary bladder, udders in the
case of lactating animals that have farrowed or are in advanced pregnancy, and the
external acoustic duct unless in respect of that part an alternative effective form of cleaning
is carried out;
c. In relation to sheep lambs, goats and kids means the removal of the head, except in the case
of young lambs and young kids), the pelt or skin viscera (including or not including kidneys),
genital organs urinary bladder and feet up to the carpal and tarsal joints, and udders of
lactating animals, animals that have lambed are in advance pregnancy; and
d. In relation to cattle, pigs and solipeds includes where necessary splitting of the carcass. To
split means the dividing of the carcass lengthwise on the medial line.
Emergency Slaughter – the immediate slaughter due to injury or previous accidents such as bone
fracture, danger of suffocation, heat stroke, etc. to eliminate continued suffering of animal;
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Environmental Management – means the art and science of protecting the social and biological
environment from serious and irreversible damage and managing environment in a manner that
resources, capabilities and services are not degraded or impaired to a level beyond the natural
carrying capacity;
Escaped Animal – refers to any animal that is outside its designated cage, corral, yard or enclosure
without control of its owner or handler;
Establishment - any premises approved and registered by the National Meat Inspection Services in
which fresh meat is prepared, handled, packed or stored;
Euthanasia – refers to the process of inducing humane and painless death to animals;
Expiry Date – means the date stated on the label of meat and meat products after which they are not
expected to retain their claimed safety, quality and wholesomeness and after which, it is no
longer permissible to sell them;
Evisceration -- process of removing the internal organs in the abdominal and thoracic cavities
Farm to Table – includes all steps involved in the production, storage, handling, distribution and
preparation of a food product;
Feed – means any substance whether processed, semi-processed or raw, intended for animal
consumption;
Firm - any partnership, association, or other unincorporated business organization; JMSRAMADA
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Finish - the amount, character and distribution of fat in the whole carcass. This includes the
intermuscular, intra-muscular, external and interior fats;
Fit for Human Consumption - meat that has passed and appropriately branded by an inspector as
safe and wholesome and in which no changes due to disease, decomposition or contamination
have subsequently been found;
Food – means any substance whether processed, semi-processed or raw, intended for human
consumption;
Food Chain – means the succession of activities, transformation or events from primary production to
consumption of food;
Fresh Meat - meat that has not yet been treated in any way other than by modified atmosphere
packaging or vacuum packaging to ensure its preservation except that if it has been subjected
only to refrigeration, it continues to be considered as fresh;
Free Bullet – a projectile fired from any firearm, rifle or handgun;
Food Animal - all domestic animals slaughtered for human consumption such as but not limited to
cattle, carabaos, buffaloes, horses, sheep, goats, hogs, deer, rabbits, ostrich and poultry;
Food Handling - any operation in the preparation, processing, packaging, repacking, storage,
transport, distribution sale and service of food product;
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Food Hygiene - all conditions and measures necessary to ensure the safety and suitability of food at
all stages of the food chain;
Gambrelling -- suspending the carcass for particular operation
Gut and Tripe -- black or green offal
Holding pen – a required feature of a slaughterhouse to rest animals awaiting slaughter and where
ante-mortem is conducted;
Human Slaughter – the slaughter of food animals that shall be done rapidly and away from public
view and must occur with the least fear, anxiety, pain and distress to the animal;
Hot Meat – refers to carcass or parts of carcass of food animal which was slaughtered in an
unregistered establishment and has not undergone the required inspection;
Good Manufacturing Practice (GMP) – means the conformation with code of practice, industry
standard, regulation and laws concerning production, processing, handling, labeling and sale of
foods decreed by industry, local, national and international bodies with the intention of protecting
the public from illness, product adulteration and fraud;
Imitation – means the product that is made to appear as to be mistakable for what is real or original;
Inspected and Passed - a condition wherein the carcasses or parts of carcasses so marked have
been inspected and found to be safe, wholesome and fit for human consumption;
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Inspected and Condemned - a condition wherein the carcasses or parts of carcasses so marked
have been inspected and found to be unsafe, unwholesome and unfit for human consumption;
Inspection - an act by an official inspector to ensure compliance with rules and regulations including
but not limited to humane handling of slaughter animals, ante and post mortem inspection,
quality assurance program, hygiene and sanitation program, good manufacturing program,
sanitation standard operating procedures, hazard analysis critical point program on any meat and
meat product, meat establishment facilities, transport vehicles and conveyance;
Inspector - a professionally qualified and properly trained officer, duly appointed by the NMIS or the
local government unit for meat inspection and control of hygiene under the supervision of a
veterinary inspector;
Label - a display of written, printed, or graphic matter upon the immediate container (not including
package liners) of any article;
Lairage -- any premise or yard used for the confinement of animals awaiting to be slaughtered which
include unloading ramp, pens and detention pens ;
Large animals -- refers to catlle and carabao;
Livestock – any domestic farm animal intended for food such as but not limited to horses, cattle,
carabaos, sheep, goat and swine;
Loose type -- animals are free to move in a pen while awaiting to be slaughtered;
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Meat - refers to the fresh, chilled or frozen edible carcass including offal derived from food animals;
the edible part of any animal slaughtered in the slaughterhouse or abattoir; edible part of the
muscle of cattle, sheep, goats or swine;
Meat Broker - any person, firm or corporation engaged in the business of buying or selling carcasses,
parts of carcasses, meat, or meat food products of food animals on commission, or otherwise
negotiating purchases or sales of such articles other than for his own account or as an employee
of another person, firm or corporation;
Meat by-Products -includes edible part other than meat which has been derived from food animal
whether boned or boneless and ground or intact to which no other ingredient has been added;
Meat Cutting Plant – a meat establishment where carcasses and primal parts are cut and packed into
desired specifications. It may be a separate facility or integral part of another meat establishment
such as slaughterhouse, poultry dressing plant or meat processing plant;
Meat Establishment - premises such as slaughterhouse, poultry dressing plant, meat processing
plant, cold storage, warehouse and other meat outlets that is approved and registered by the
NMIS in which food animals or meat products are slaughtered, prepared, processed, handled,
packed or stored;
Meat Handling - term used in the meat trade which includes slaughter, preparation, inspection,
cutting, packaging, preservation, etc., of meat;
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Meat Handler – shall mean person directly involved in the preparation, transport and sale of meat
and meat products;
Meat Hygiene – all conditions and measures necessary to ensure the safety and suitability of meat at
all stages of the food chain;
Meat Inspection System - a system to ensure the safety and quality of meat and meat products for
human food including but not limited to humane handling of slaughter animals, ante-mortem and
post-mortem inspection, Quality Assurance Program, Hygiene and Sanitation Program, Good
Manufacturing Practices, Sanitation Standard Operating Procedures, Hazard Analysis Critical
Control Point (HACCP) Program, and Residue Control Program, of a country. It covers regulatory
activities such as registration, licensing, accreditation, and enforcement of regulations and
supported by laboratory examination;
Meat Inspector - mean a properly trained officer appointed or deputized by the National Meat
Inspection Commission for the purpose of meat inspection and supervision of meat hygiene and
preservation including the inspection of meat should be the responsibility of a veterinarian;
Meat Inspection Certificate - an official certificate issued by the meat inspector or meat control officer
who conducted the post mortem inspection certifying that the carcass is fit for human
consumption;
Meat Inspection Stamp - any mark or stamp approved by the National Meat Inspection Service
(NMIS) and include any tag or label bearing such mark or stamp
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Meat Product - refers to meat, which has been subjected to physical change and/or treatment such
as cooking, drying, salting, brining or smoking;
Meat Transport Vehicle – is an enclosed conveyance facility used for the transfer of meat and meat
products from one place to another in a hygienic manner;
Misbranded - this term shall apply to any carcass, part thereof, meat or meat products where one or
more of the following circumstances as defined under the R.A. No. 7394 (Consumer Act of the
Philippines) is present:
a) if its labeling is false or misleading in any particular;
b) if it is offered for sale under the name of another meat or meat product;
c) if it is an imitation of another meat or meat product, unless its label bears, in type of uniform
size and prominence, time word "imitation" and immediately thereafter, name of the meat or
meat product imitated;
d) if its container is so made, formed, or filled as to be misleading;
e) if in a package or other container unless it hears a label showing (1) the name and place of
business of the manufacturer, packer, or distributor; and (2) an accurate statement of the of
the quantity of the contents in terms of weight, measure, or numerical count: Provided, That
under clause (2) of this subparagraph (e), reasonable variations may be permitted, and
exemptions as to small packages shall he established, by regulations prescribed by the
Secretary; JMSRAMADA
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Misbranded -
f) if any word , statement, or other information required by or under authority of this chapter to
appear on the label or other labeling is not prominently placed thereon with such
conspicuousness (as compared with other words, statements, designs, or devices, in the
labeling) and in such terms as to render it likely to be read and understood by the ordinary
individual under customary conditions of purchase and use;
g) if it purports to be or is represented as a meat or meat product for which a definition and
standard of identity or composition has been prescribed by regulations of the Secretary
under this title unless (1) it conforms with such definition and standard, and (2) its label
bears the name of the meat or meat product specified in the definition and standard and,
insofar as may be required by such regulations, the common names of optional ingredients
(other than spices, flavoring, and coloring) present in such meat product;
h) if it purports to be or is represented as a meat or meat product for which a standard or
standards of fill of container have been prescribed by regulations of the Secretary under
this title and it falls below the standard of fill of container applicable thereto, unless its label
bears, in such manner anti form as such regulations specify, a statement that it falls below
such standards;
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Misbranded -
i) if. it is not subject to the provisions of subparagraph (g), unless its label hears (a) the common
or usual name of meat products, if any there be, and (b) in case it is fabricated from two or
more ingredients, the common or usual name of each such ingredient; except that spices,
flavorings, and coloring may, when authorized by the Secretary, be designated spices,
flavorings, and colorings without naming each: Provided, That to the extent that compliance
with the requirements of clause (b) of this subparagraph (i) is impracticable, or results in
deception or unfair competition, exemptions shall be established by regulations
promulgated by the Secretary;
j) if it purports to be or is represented for special dietary use, unless its label hears such
information concerning its vitamin, mineral, and other dietary properties as determined by
the Secretary, and by regulations prescribed as necessary in order to fully inform
purchasers as to its value for such uses;
k) if it bears or contains any artificial flavoring, artificial coloring, or chemical preservative,
unless it bears labeling stating that fact: Provided, That to the extent that compliance with
the requirements of this subparagraph (k) is impracticable, exemptions shall he established
by the regulations promulgated by the Secretary; or
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Misbranded -
l) if it fails to bear, directly on its container, as the Secretary may by regulations prescribe, the
inspection mark or legend and, unrestricted by any of the foregoing, such other information
as the Secretary may require in such regulations to assure that it will not have false or
misleading labeling and that the public will be informed of the manner of handling required
to maintain the article in a wholesome condition.
National Meat Inspection Service (NMIS) – the sole national controlling/competent authority attached
to the Department of Agriculture charged by the government with the control of meat hygiene and
meat inspection;
Offal - part of internal organs of a slaughtered animal; by-products, organs, glands and tissue other
than meat of the food animal. Such offals, in relation to slaughtered animals, may or may not be
edible;
Black offal -- digestive tract of swine such as the stomach, or the intestines which still contain
fecal matter
Green offal -- digestive tract of ruminants such as the stomach, or the intestines which still
contain fecal matter
Official Certificate - any certificate prescribed by the Secretary for issuance by an inspector or other
person performing official functions;
JMSRAMADA
AnSci 102 ‘15
MEAT
Organoleptic – means any sensory properties of a product involving taste, color, odor and feel.
Organoleptic testing involves inspection through visual, feeling and smelling of products;
Passed for Rendering - Refers to the condemned carcasses or parts of carcasses that maybe
converted into inedible by-products;
Passed for Sterilization - that the carcasses or parts of carcasses so marked have been inspected
and passed for food subject to the condition that it must be sterilized by steaming in an
appropriate apparatus or by boiling in an open kettle;
Perishable - rapidly spoiling or decomposing commodity
Pithing -- insertion of a rod or coiled wire through the hole in the skull of cattle made by the captive
bolt to destroy the brain and spinal cord to prevent reflex muscular action and possible injury to
operatives
Port of Inspection - an establishment authorized or designated by the NMIS within a certain kilometer
radius from the port of entry, wherein inspection and collection of samples is being conducted
prior to its release for domestic distribution;
Post Abattoir Control – shall mean control measures conducted on meat and meat products during
transport up to the time of retail sale for the enforcement of regulations governing meat and meat
product inspection;
JMSRAMADA
AnSci 102 ‘15
MEAT
Post Abattoir Handling - In relation to meat inspection, it refers to the handling of meat as it is
prepared and leaves the abattoir to the meat markets, processing plants, and cold stores, etc.;
Post Mortem - conduct of veterinary inspection of internal organs and muscles of slaughtered animal
or fowl for possible diseases
Potable Water - means water that is pure and wholesome at the point of usage in accordance with
WHO requirements contained in the International Standards for Drinking Water;
Poultry – any domestic bird intended for food such as but not limited to chicken, turkey, geese, duck,
pigeon, quail and ostrich;
Prepared - slaughtered, canned, salted, rendered, boned, cut up, or otherwise manufactured or
processed;
Preservation – the process in which a products is prepared or stored to extend its wholesomeness
and fitness for human consumption;
Processed - includes all methods of manufacture and preservation but does not include prepackaged
fresh, chilled or frozen meat;
Quality Assurance - the activity of providing the evidence needed to establish confidence that the
quality function is being performed adequately;
Quality Assurance (QA) System – the organizational structure, procedures, processes, and resources
needed to implement quality assurance; JMSRAMADA
AnSci 102 ‘15
MEAT
Recall – means where measures are applied to return unsafe or unsuitable products that has already
been supplied or made available to consumers;
Registered – shall mean officially listed with NMIS;
Rendering – means the process of converting condemned carcasses or part of carcasses, meat or
meat products into inedible by products by heating;
Reactor - Any animal which after the application of a specific test shows evidence of that disease.
Tuberculosis and brucellosis reactors shall be treated as suspects on slaughter glanders cases
marked (G) shall be condemned outright.;
Religious slaughter – slaughter in accordance with the ritual requirement of a religious faith that
prescribes a method of slaughter examples of which are halal, schechitah and kosher;
Residues - any foreign substances including metabolities, therapeutic or prophylatic agents which are
objectionable or a hazard to human health remaining in “slaughter animals” prior to slaughter or
in any of the tissue after slaughter either as a result of treatment or accidental exposure.
Examples of such substances are antibiotics, anthelmintics, growth promoters, hormones,
hormone-like substances and pesticides, tranquilizers and radio-active residues;
Retained - That the carcasses, viscera, parts of carcasses, meat or other article so marked or
identified, are held for further examination by an inspector to determine their final disposal;
JMSRAMADA
AnSci 102 ‘15
MEAT
Retainer – a slaughterhouse equipment used to secure and restrict the body movements of the
animal prior to stunning;
Risk Analysis - a process consisting of three (3) components that includes risk assessment, risk
management and risk communication, all of which are essential to the decision making process
that determines acceptable levels or risk, and the implementation of those decisions;
Rigor caloris – the stiffening of the muscle at the onset of cooking;
Rigor mortis – stiffening of the muscles after an animal dies, believed to be due to muscle contraction
Routine Inspection – the regular inspection conducted by the inspector during the day-to-day
operation of the meat establishment;
Safe and Wholesome - refers to meat and meat products that has been passed as fit for human
consumption using the criteria that it (a) will not cause food borne infection or intoxication when
properly handled and prepared with respect to the intended use, (b) does not contain residue in
excess of set limits, (c) is free of obvious contamination, (d) is free of defects that are generally
recognized as objectionable to consumers, (e) has been produced under adequate hygiene
control, and (f) has not been treated with illegal substances as specified in this Act and in other
related national legislation;
Scalding -- lowering of animal into steam to prepare skin for dehairing;
Shackling -- process of restraining birds prior to slitting; JMSRAMADA
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MEAT
Secretary - refers to the Secretary of the Department of Agriculture and Chairman of the National
Meat Inspection Service;
Sharpshooter – refers to a skilled marksman in the use of a firearm;
Shelf life – The period during which the product maintains its microbiological safety and suitability at a
specified storage temperature and, where appropriate, specified storage and handling conditions
Shrouding – the wrapping of the beef or carabeef carcass with cheesecloth or its equivalent soaked
in lukewarm water
Singeing -- cleaning the carcass by burning the hair
Small Animals -- refers to sheep, goat, and deer
Slaughter - the killing of the food animals in relation to meat inspection;
Slaughter Animal - Any food animal brought into an abattoir for slaughter; the butchering of food
animal
Splitting -- dividing carcass into parts
Sticking or Bleeding -- severance of the major blood vessels in the neck or immediately anterior to
the heart by means of a knife and “stuck” shall be construed accordingly; the severing of all major
blood vessels leading to the brain to causes death
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MEAT
Stunning – the act of putting an animal or a group of animals insensible to pain before sticking or
bleeding or slitting or killed:
a. reversible – a type of stunning method where stunned animal may recover if not bled
immediately; e.g. electric stunning, captive bolt non penetrative;
b. irreversible – a type of stunning method where stunned animal will not recover, e.g. captive
bolt penetrative;
Stunning Pen -- compartment which is suitable for confining only one animal at a time while it is being
stunned and which is so constructed as to confine, without discomfort, to prevent any substantial
movement of the animal forward, backward or sideway
Suspect – the condition wherein final judgement on the animal, meat or meat products cannot be
ascertained and would therefore require further inspection and/or examination;
S-2 – refers to a license issued by the Philippine Drug Enforcement Agency (PDEA), authorizing
veterinarians to prescribe and/or make use of appropriate dangerous drug preparations;
Traceability – the ability to tract meat and meat products back to their source or to identify the source
of product so as to minimize liability and prevent the occurrence of food safety problems;
Tie-up type --pugnacious animals are tied within the pen while awaiting to be slaughtered
Trench drain -- trough that collects the waste from a larger area and directs the flow to a drain
opening JMSRAMADA
AnSci 102 ‘15
MEAT
Unfit for human consumption – in relation to meat and meat products means inspected and found not
meeting the criteria of safety and wholesomeness;
Veterinary Inspector or Meat Control Officer - an inspector who is professionally qualified as a
veterinarian duly appointed by the NMIS or the local government unit responsible for the
supervision and control of meat hygiene including meat inspection;
Veterinary Officer – refers to a licensed veterinarian employed by the government as veterinarian of
the municipality, city, province, local units, or Department of Agriculture, Regional Filed Units for
the purpose of dealing with animal welfare;
Viscera - the internal organs of food animal
Wild Animal – refers to an untamed non-domesticated animal, moving and unrestrained in its natural
environment/habitat.
Zoo Animal – refers to any wild animal kept in closes or open confinement usually for public viewing;
Zoonotic Diseases – diseases of animals transferable to humans;
JMSRAMADA
AnSci 102 ‘15
MEAT
Meat Fabrication
Beef -- refers to a fresh, chilled or frozen meat including offal derived from cattle
Carcass -- the body of slaughtered cattle after removing the blood, head, feet, tail, hide and all the
internal organs
Caudal -- means posterior or primal cut towards the tail
Chilled pork carcass -- pork carcass that has been cooled to a temperature range of 1-3oC (34-38oF)
at the deepest portion within 24 hours. The chilling should commence immediately upon
slaughter
Chilling -- to preserve by cooling
Conformation -- the form, shape or general outline of the side or whole carcass. This indicates the
relative proportion of lean to bone ratio, as well as the relative percentages of the different
wholesale/primal cuts
Connective tissues -- refer to the tissues between and within muscles that helps bind together and
attach muscle to bone for support
Cranial -- means anterior or primal cut towards the head
Distal -- primal cut towards the far end of the limb or appendage from the center of the body
Dorsal -- primal cut towards the back
JMSRAMADA
AnSci 102 ‘15
MEAT
Meat Fabrication
External fat -- the subcutaneous fats also known as backfat and clear plate. The amount of external
fat should be within the specifications for individual grades;
Finish -- the amount, character and distribution of fat in the whole carcass. This includes the
intermuscular, intra-muscular, external and interior fats;
Firmness -- the characteristics of the fat which can be very soft and oily to very firm. The lean portion
can also be very soft to very firm;
Fresh pork carcass -- pork carcass from newly slaughtered pigs, which has not undergone chilling,
freezing or any other processing treatments;
Frozen pork carcass -- pork carcass that had been previously chilled and exposed to an air
temperature of -23 oC (- 9.4 oF) or lower and then brought to an internal temperature of -20 oC (-4
oF) at the deepest portion within six (6) days;
Gilt Carcass -- the carcass of a young female pig that has not produced a young and has not
reached an advanced stage of pregnancy;
Ham -- rear leg of the pig/pork carcass in the fresh form;
Inspected and Passed -- refers to carcasses so marked which have been found to be sound,
wholesome, and fit for human consumption;
JMSRAMADA
AnSci 102 ‘15
MEAT
Meat Fabrication
Interior fat -- the streaks of fat between the ribs after removing the entrails known as feathering.
Interior fat also includes the pelvic, caudal and raffle fats;
Inter-muscular fat -- also known as seam fat. Seam fats are found between the muscles. The least
amount of seam fat is desired in pork carcasses;
Intra-muscular fat -- more popularly known as marbling. Marbling is the fat between muscle fibers.
Moderate amount and good distribution of marbling is desirable for high quality pork;
Lateral -- primal cut or surface at the outside or far side of the center of the body;
Lateral side -- outer surface of the half carcass;
Loin eye area/rib eye area – the cross sectional area of logissimus dorsi muscle of pork/beef ;
Meat Inspection -- required by law to provide assurance of safety and wholesomeness of meat to be
sold. This assures that meat is fit for human consumption, whereby sanitary guidelines in
handling, processing and proper labeling are followed;
Medial -- primal cut or surface near the center of the body;
Medial side -- inner surface of the half carcass;
Median -- The center line that divides the central body surface into right and left ;
JMSRAMADA
AnSci 102 ‘15
MEAT
Meat Fabrication
Minor Cuts -- the lesser valuable cuts such as the head, foreshank and foot, hindshank and foot;
Per cent fat cut yield -- the trimmed bellies, jowls, clear plates and backfat as a percentage of
carcass weight;
Per cent lean cut yield -- the trimmed loins, hind legs and shoulders expressed as a percentage of
carcass weight. The trimmings are based on the proposed wholesale cuts of pork;
Pork -- is the meat from the carcass of a pig;
Pork Carcass -- is the trunk of a slaughtered pig dehaired, with the head, edible organs and offal
removed. It pertains to the body of the porcine animal after bleeding, removal of all internal
digestive, respiratory, excretory, reproductive and circulatory organs, and removal of the scurf,
nails and minimum trimmings as required by the National Meat Inspection Services (NMIS);
Primal Cuts -- also known as wholesale cuts. These are basic major cuts that result from cutting
carcasses and sides into smaller portions. For beef  front limb, neck, chuck, brisket, rib set,
plate, flank, loin, rump, round and hind shank; or For pork  loins, hams, hind legs, and
shoulders, and bellies;
JMSRAMADA
AnSci 102 ‘15
MEAT
Meat Fabrication
Quick-frozen pork carcass -- pork carcass that had been previously chilled and exposed to an air
temperature of -23oC (-9.4oF) or lower and then brought to an internal temperature of -20oC (-
4oF) at the deepest portion within 48 hours;
Seams -- Connective tissues and fats located between muscle bundles where muscles are bluntly
separated;
Ventral -- primal cut towards the ground;
Wholesale cut -- any pork or beef cut handled in bulk;
JMSRAMADA
AnSci 102 ‘15
MEAT
Laws
DA AO.06.1975  Rules and Regulations Governing Meat Inspection in the
Philippines, Amending Animal Industry Administrative Order No. 9, Series of
1954.
R.A. 7394 – The Consumer Act of the Philippines of 1992
DA AO.09.1993 – Rules and Regulation Implementing RA 7394.
RA 10536 – Act Amending RA 9296 (May 15, 2013)
RA 9296  “The Meat Inspection Code of the Philippines” of 2004
DA AO 28. 2005  Implementing Rules and Regulations Pursuant to RA 9296
Otherwise Known as “The Meat Inspection Code of the Philippines”
DA AO.26.2005  Revised Rules, Regulation, and Standard Governing the
Importation of Meat and Meat Products into the Philippines.
DA AO.18.2008  Rules and Regulation on Humane Handling in the Slaughter of
Animals for Food
DA AO. __.2010  Revised Rules and Regulation on the Euthanasia of Animals
PNS 2067:2008 - Halal food – General guidelines
JMSRAMADA
AnSci 102 ‘15
MEAT
Laws
PNS/BAFPS 07:2003 – Organic Agriculture Specification
PNS/BAFPS 35: 2005 – Table Egg Specification
PNS/BAFPS 46:2006 - Code of Hygienic Practice for the Sale of Fresh Agriculture
and Fishery Products in Markets and Authorized Outlets
PNS/BAFPS 48:2007 - Veterinary drug residues in food: Maximum residue limits
(MRLs)
PNS/BAFPS 36:2008 – Fresh Milk Specification
PNS/BAFPS 41:2008 – Pork Cuts
PNS/BAFPS 60:2008 - Code of Good Animal Husbandry Practices (GAHP)
PNS/BAFPS 83:2009 – Beef Primal Cuts
PNS/BAFPS 86:2010 – Live Grading for Slaughter Carabao
PNS/BAFPS 87:2010 - Live Grading for Slaughter Cattle
JMSRAMADA
AnSci 102 ‘15
MEAT
Laws
PAES 410:2000 - Agricultural Structures - Lairage for Swine, Small and Large
Animals
PAES 411:2000 - Agricultural Structures - Slaughterhouse for Swine, Small and Large
Animals
PAES 412:2002- Agricultural Structures – Poultry Dressing Plant
PAES 414-1:2002 Agricultural Structures – Waste Management Structures: Part 1 –
Agricultural Liquid Waste
PAES 414-2:2002 Agricultural Structures – Waste Management Structures: Part 2 –
Agricultural Solid Waste – Composting
Useful Sites:
da.gov.ph pcc.net.ph thecattlesite.com
bas.gov.ph nmic.da.gov.ph thebeefsite.com
bafps.da.gov.ph themeatsite.com thedairysite.com
nda.da.gov.ph thepigsite.com
ldc.gov.ph thepoultrysite.com
JMSRAMADA
AnSci 102 ‘15
MEA
T
JMSRAMADA
AnSci 102 ‘15

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MEAT

Three stages after Production:

Slaughtering  Meat Cutting (Fabrication)  Processing

Relationship between food safety management

Items of consider for slaughtering environment

Categories of Slaughterhouse in the Philippines

The slaughterhouse of swine and ruminants should have

PAES 410:2000 - Agricultural Structures -

Typical floor plan and procedures for a

Typical floor plan and

Typical floor plan and procedures

PAES 412:2002- Agricultural Structures – JMSRAMADA

Basic Principles of Selecting Animals for Slaughter

Basic Principles of Selecting Animals for Slaughter

 Sex – boar taint become very apparent only at 7 months of age

 Dressing Yield or Carcass Yield (%)

Dressing percentage is hot carcass weight as a percentage of the live

Goats 43 27 4.6 9 31.6

• Sanitary and Hygiene  keep animals clean to prevent contamination

If stress given to the

•DA AO.18.2008  Rules and Regulation on Humane Handling in the Slaughter of

•Avoid overloading the crowd pen

• Ante or Pre-mortem inspection – inspection of live animals with 24 hours (i.e.

Species M/Amps Amps Volts Time (sec.)

PNS/BAFPS 101:2011 - Halâl Agriculture and Fisheries Product JMSRAMADA

Huff – Lonergan, 2012

The consequences of stoppage of the circulation

Lung inspection - Bronchial left (No. 1) and

Liver inspection - Incised portal (hepatic) lymph

Popliteal lymph nodes Lateral view of the

Decision tree for pre/post-

Maintenance of Good Animal Welfare Standards

Rigor mortis dissipates within 48 to 78 hours under refrigerated conditions.

Proper fabrication leads to:

2 Thoracic vertebrae Backbone 13 Pubis Pelvic bone

Wholesale and Retails:

PNS/BAFPS 41:2008 – Pork Cuts

PNS/BAFPS 83:2009 – Beef Primal Cuts

PNS/BAFPS 83:2009 – Beef Primal Cuts JMSRAMADA

Wholesale Retail Suggested Methods of Cooking

Classified whether Tough or Tender:

Species Name of Meat Age or Color

• Components of an animal tissue (meat piece)

b. troponin -- present in thin

Myofibrillar 9.5 Phospholipids 1.0

Myosin 5.0 Cerebrosides 0.5

Actin 2.0 Cholestrol 0.5

Tropomyosin 0.8 Non -protein nitrogenous substances 1.5

M-protein 0.4 Nucleotides 0.3

C-protein 0.2 Free amino acids 0.3

α-actinin 0.2 Peptides 0.3

Myoglobin 0.3 Glucose 0.1

Hemoglobin 0.1 Intermediates and products cell

Cytochromes and metabolism 0.1

Elastin 0.1 Total phosphorus 0.2

Other insoluble Proteins 1.4 Sulfur 0.2 Chlorine 0.1

Sodium 0.1 Others 0.1

Species Moisture Protein Fat Ash pH WBC

• Fibrilliar protein (muscle protein or myofilaments)

•Post-mortem Handling (Post-slaughtering factors)

 Factors affecting the quality of cured meats

•Handling of Meats and meat products

Common Methods of Preservation