Course Introduction

Dr. Muhammad Sajid

Meat:
Edible parts (muscles and offal) of food
animals which consume mainly grass and
other crops e.g., cattle, sheep, goat, buffalo,
camel, deer etc.
• Red meat:
Beef--- large animals
Mutton--- small animals
• White meat:
Poultry meat
Fish meat
 MEAT INSPECTION
• A professional examination and judgment
upon the meat of slaughtered animals and its
its fitness for human consumption.
• Meat inspection is mandatory when animals
are slaughtered and processed for sale
Wholesome meat:
• The meat which is free from diseases,
palatable in taste or simply the meat which is
fit for human consumption
 Meat Quality
• Group of properties or attributes that give
meat products the necessary characteristics to
be accepted
 Meat
• Muscle meat:
– Striated or voluntary or skeletal muscle
– Non striated or involuntary or visceral muscle
– Smooth muscle---undesirable component e.g.,
arteries, veins
• Organ meat:
– Soft tissue meat e.g., heart, liver, kidney etc.
 Prime objectives
• To ensure that only apparently
healthy, physiologically normal
animals are slaughtered for human
consumption and that abnormal
animals are separated.
• To ensure that meat from animals is
free from disease, wholesome and of
no risk to human health
 Food Animals
• The food animals are those whose meat is
utilized for human consumption.
Cattle and buffaloes
• The best age for slaughter of cattle is 2½
years. The cattle and buffaloes less than 18
months are not mature enough while over 3
years of age the flesh becomes coarser, dark
and fibrous.
 Cattle, buffalo
• Bull: an uncastrated male bovine
• Heifer: a female upto first calf
• Steer: a castrated male at 6-12 months of age
• Cow: a female which has given one or more
calves
• Stag: a male castrated late in life and more
masculine in conformation
 Breeds
Buffalo
• Neeli ravi
• kundi
Cattle
• Sahiwal
• Cholistani
• Dajal
• Dhanni
• Hassar
 Camel
• Meat of younger animals resembles the meat
of cattle in its structure and taste. The taste is
rather slightly saltish. Mature camel meat is
deep red in colour, firm in consistency and
fibers are coarser and thick.
 Sheep, goat
• Sheep---thin tailed and fat tailed
• The best age for slaughter of sheep and goat is six months
to one year.
• Lamb mutton: the meat of animal slaughtered before
weaning age
• Hoggot mutton: meat of male sheep after culling from
breeding flock.
• Ewe mutton: meat of female unfit for milking
• Hogg: the castrated male sheep at an early age e.g., 3
weeks to 3 months
• Gimmer: a female which has not yet born a lamb
• Tup or ram:the uncastrated male
• Venison: deer meat
• Chevon: goat meat
 Animals
• Before farm. . . Genetics
• At farm. . . Rearing, housing, feeding . . .
• From farm to SH. . . Loading, unloading,
transport
• Before slaughtering. . . In lairage area, AM
• After slaughtering. . . PM
Questions?