An. Sci. 3: Slaughtering of Animals and Processing of their Products Lyngielo A.

Panes
Second Semester, 2020-2021 Instructor

Republic of the Philippines

NORTHERN ILOILO POLYTECHNIC STATE
COLLEGE Reg. No. 97Q19783
Batad Campus, Batad, Iloilo
Tel. No.: (033) 396-0900 / Cp. No.: (0917) 728-3820
E-mail Address: nipscbatadcampus@yahoo.com

A Modular Approach
in
Animal Science 3
MODULE 1, LESSON 1
By:
LYNGIELO A. PANES, MS ANIMAL SCIENCE (E-mail: lyngiepanes@yahoo.com)
2nd Semester, 2020-2021

Course Title: Animal Science 3 (Slaughtering of Animals and Processing of their Products)

Course Description: Inspection of live animals; slaughter and proper flaying; dressing poultry;
fabrication and carcass evaluation; processing of meat; poultry products and
milk.

Credit hours: 1 hour lecture and 6 hours lab/week

Pre-requisites:

Program Objective: The BSA programs aims to educate students in the scientific habit of thought,
entrepreneurial skills and prepare them to become professionals with entry-level
competencies in technical agriculture. It emphasizes the processes and
techniques of identifying, packaging and applying technologies needed in the
development and conservation of the agriculture and food system resources.

Time Frame: 7 hours

Instructions to students:

1. Do not write anything on this module. Read the discussion and answer the questions that follow.
2. Perform your activity.
3. Use a long bond paper or yellow paper where you will write your answers.
4. Place in a green folder and put on a plastic envelop.
5. Do not return the module. Pass the answers only.

Submission of Requirements/Outputs

1. Submit your printed/hand written output to the dispatch team during the schedule of dispatch and
retrieval.
2. For those answers in a photo type or recorded video, kindly send me through my messenger.
3. For those students who received their modules through messenger/email, you can send back to me
your answers through my Facebook messenger or email me at lyngiepanes@yahoo.com.
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Slaughtering of Animals and Processing of their Products_ Module by Lyngielo A. Panes_ Northern Iloilo Polytechnic State College, Batad, Iloilo_
School of Agriculture
An. Sci. 3: Slaughtering of Animals and Processing of their Products Lyngielo A. Panes
Second Semester, 2020-2021 Instructor

Module 1-
INTRODUCTION
Lesson 1

Animal agriculture takes many forms worldwide; however, the majority of large animal agriculture is for
the purpose of producing high quality meat, poultry, dairy products, and eggs. The animal processing industry
is a constantly changing, consumer-driven industry that provides billions of dollars and numerous jobs for the
economy.

LEARNING OUTCOMES

By the end of this unit, you must have:

1. stated the advantages and disadvantages of animal product processing;
2. aware on the health issues in eating processed meat; and
3. appreciated the importance of animal products.

LEARNING CONTENT

Importance of Animal Products

- good source of meat, milk and eggs (source of income, family
consumption)
- good source of protein about 55% and calories-16% (FAO, 1992)
Animal Processing Industry
The animal processing industry has evolved into a large,
corporate, automated industry, which utilizes the entire animal in some manner. The origin of the animal
processing industry can be traced back to the time when small, privately-owned processing plants processed a
few animals each day. Today, the majority of animals are processed in large state-of-the-art facilities that
handle thousands of animals per day. Furthermore, many of the newer processing plants have their own
rendering facilities, which turn inedible parts into byproducts, such as blood meal, bone meal, and feather
meal.
Career Opportunities
There are thousands of jobs and careers related to animal
processing. These include livestock buyers, federal inspectors, meat graders,
quality control supervisors, and butchers.
Livestock buyers purchase animals for the processing company.
Livestock buyers must be skilled in animal evaluation and meat grading in order to determine a fair market
value for the livestock that they are purchasing.
Inspectors check the sanitary conditions of the processing plants and also inspect the health and
wholesomeness of the animals, dairy products, and eggs being processed.
Meat graders assign meat grades for quality and cutability (yield grades) of meat carcasses. Unlike
federal inspections, federal grading is not required. However, the grades that are assigned determine the
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Slaughtering of Animals and Processing of their Products_ Module by Lyngielo A. Panes_ Northern Iloilo Polytechnic State College, Batad, Iloilo_
School of Agriculture
An. Sci. 3: Slaughtering of Animals and Processing of their Products Lyngielo A. Panes
Second Semester, 2020-2021 Instructor

value of the food product. Yield grades predict the amount of boneless closely trimmed retail cuts from the
carcass, while quality grades predict the tenderness, taste, and juiciness of the meat.
Quality control supervisors manage employees and ensure that quality work is being done to
provide a high-quality finished product.
Butchers cut carcasses into retail and wholesale cuts. They also process live animals into carcasses.
Processing Affects Value of Product
Many different businesses are involved in the animal processing industry. Some processors
purchase the raw animal product (animal, milk, or eggs) from the producer and process it into wholesale
products. Other processors purchase the raw product and do all the processing needed to make the edible
products available at the retail level. Still many other processors not only process the edible products but
process the by-products as well. As discussed earlier, byproducts can be edible or inedible. The more
processing that the processor does to the raw product, the more the business is able to receive for the end
products, edible or inedible.
The amount of processing the raw product (e.g., beef cattle) receives affects the cost of the end
product (e.g., ground beef, chili with beef). The more processing steps involved, the higher the cost of the end
product. Value-added products, such as microwave ready and ready-to-eat products, have gone through many
processing steps on the way to the consumer. Consumers are willing to pay more because less time will be
required for them to prepare these products to eat. For example, it would take a significant amount of time to
make beef chili if the consumer had to start from the raw product (beef animal) and process it into hamburger
and then process (cook) the hamburger to be put in the chili and then process (cook) the chili.
Summary
Many careers are directly involved in the processing of animals. The sale of value-added products
and by-products help the animal processing industry remain profitable.

TERMINOLOGIES

Abattoir or Slaughterhouse- the premises approved and registered as premises for slaughtering animals
for human food.

Brand- mark/stamp/tag/label which represents the approval of the LI/DMI

Butchering- process which include quartering and cutting the carcass into the retail cuts

Carcass- body of any slaughtered animal after bleeding and dressing

Cold Slaughter- slaughtering of double dead animals

Comminution- the cutting of meat into small particles

Conformation- the from, shape or general outline of the side or the whole carcass

Condemned- carcass marked as unsound, unhealthy and unfit for human consumption but fit as feed stuff
(PASSED)

Curing- the addition of salt with or without nitrate, nitrite and sugar for the purpose of lengthening shelf life
and/or enhancing the development of odor, color and flavor
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Slaughtering of Animals and Processing of their Products_ Module by Lyngielo A. Panes_ Northern Iloilo Polytechnic State College, Batad, Iloilo_
School of Agriculture
An. Sci. 3: Slaughtering of Animals and Processing of their Products Lyngielo A. Panes
Second Semester, 2020-2021 Instructor

DFD- dark, firm and dry meat (Beef)

Dressing- removal of animal parts not intended for human consumption

Emergency slaughter- slaughter of animals necessitated by a previous accident such as bone fracture,
danger of suffocation, etc.

Fabrication- process of cutting carcass into standard wholesale and retail cuts

Fasting- withholding feed from the animal prior to slaughtering (water in ad libitum basis)

Flaying/Skinning- act of hide removal (goat, cattle, carabao)

Fleece and Wool- hairs obtained from goats and sheep, respectively

Food Animal- all domestic livestock killed for human consumption

Fresh Meat- from animals NOT undergone any substantial physical, microbial and chemical change

Giblets- the collective term of gizzard, heart and liver of poultry

Hot Meat- from food animals and poultry clandestinely slaughtered and sold to public
- meat from an illegal source
Meat- the carcass or carcass parts coming from mature and healthy animals.

Meat by-products- the edible by-products from the slaughterhouse

Meat handling- includes slaughter, preparation, inspection, cutting, packaging, preservation of meat

Meat preservation- is lengthening the storage life of meat by the application of processes to delay met
spoilage caused by microbial, physical or chemical factors

Meat processing- preparation of meat for human consumption, it starts from pre-slaughter until it reaches to
the consumers. Therefore, it engages mechanical, chemical or enzymatic treatment of meat

Meat quality- refers to the characteristics elements that contribute towards consumer attraction.

NMIC- National Meat Inspection Commission

Offal- by-products, organs, glands and tissues other than carcass (may or may not be edible)

Primal cuts- cuts of pork composed of the loin, ham, belly and shoulder

PSE- pale, soft and exudative meat (swine)

Reactor- animals shows evidence of disease after specific test application

Residues- foreign substances (i.e. metabolites, therapeutic agents) remaining in the carcass which are
hazards to human health

Retail cuts- cut of meat handled in small quantities and which may be prepared for the table without further
cutting or trimming

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Slaughtering of Animals and Processing of their Products_ Module by Lyngielo A. Panes_ Northern Iloilo Polytechnic State College, Batad, Iloilo_
School of Agriculture
An. Sci. 3: Slaughtering of Animals and Processing of their Products Lyngielo A. Panes
Second Semester, 2020-2021 Instructor

Rigor Mortis- muscle stiffening after death of the animals due to muscle contraction (stress and improper
handling of animals during slaughtering)

Singeing- application of flame to carcass to burn the scraped and unshaved hairs (goat, cattle, carabao)

Slaughtering- process which include fasting, stunning, bleeding, skinning and evisceration

Stunning- process of making the animals unconscious prior to bleeding

Tripe- rumen, reticulum and omasum of compound stomach animals

LEARNING ASSESSMENT

1. What is the importance of animal product processing? Can this improved meat value? Explain your
answer.
2. List some advantages and disadvantages of animal product processing.

ENRICHMENT ACTIVITY

1. In spite of the news that eating of the processed meat have a threatened issue to human health, why
is it that many of us are still continue patronizing in going and eating to “Fast Food Restaurant” like
Jollibee, McDonalds, etc..? Defend your answers by stating your several reasons.
2. If you were given a chance to work with Meat Industry (meat inspector), how would you handle your
job to ensure food safety? Explain your answers in your own words.

REFERENCES/FURTHER READINGS

 Animal Welfare Guideline. 2008

 LEA Reviewer. 2013. UP Los Baňos, Laguna, Philippines
 Principles of Meat Science. 2008 (4th Edition)
 www.meatshop101.com A complete website about beef, pork, lamb and chicken
 www.extension.org/pages/Local_Meat_Buying_Guide
 www.vermontnaturalbeef.com/site/cut_descrip.php
 www.americanlamb.com/lamb101/cuts.aspx American Lamb Board
 www.pork.org National Pork Board
 www.beefboard.org National Beef Board

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Slaughtering of Animals and Processing of their Products_ Module by Lyngielo A. Panes_ Northern Iloilo Polytechnic State College, Batad, Iloilo_
School of Agriculture