Project WRITE XI:

An Easy Guide for Course Pack making

And Module Development

This document is intended for the course pack team members of

PROEJCT WRITE for use in the write shop.THE FINAL
COURSEPACK COVER DESIGN AND PUBLICATION FORMAT
WILL BE GIVEN AS SOON AS IT IS ALREADY APPROVED BY
THE PROJECT TEAM.

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TEMPLATE 1: Course Specification
(This template must be accomplished first, agreed by the Course Team and approved by the
Chair of the Discipline. The supervisor in-charge shall be coordinated in the approval process.
This template can help the team in outlining the minimum competencies required in the course.)

Team Leader : HYDE D. NADELA

Members : SHIRLEY S. VILLANUEVA
MISAEL CLAPANO
FRYAN ALLEN M. SUBONG
JONASH A. BUNDA

Course Title INTRODUCTION TO ANIMAL SCIENCE

Course Description Principles of breeding, physiology and nutrition in relation to

production, processing and marketing of animal products.

Units / Credit Equivalent 3 units

Course Outcomes CO1: Explain the significance of animal science as a field in

agriculture
CO 2: Describe the basic concepts and principles of animal
physiology, breeding, nutrition, slaughtering, processing and
marketing of animal products as they relate to animal productivity
CO3: Demonstrate basic skills in formulating simple animal rations,
slaughtering animals and processing of products

Learning Outcomes

LO 1: The learner demonstrates an understanding of the concepts, underlying theories and principles in
slaughtering and fabrication.

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TEMPLATE 2: Course pack Structure
(This template must be accomplished after the team approves Template 1. A very important step
in competing this template is the decision of the team to cluster the Intended Learning Outcomes
in order to make decision as to the number of modules in a course pack. This also serves as basis
in assigning writers for each module and lessons. This template can help avoid overlapping of
topics and/or outcomes and must be deliberated and agreed upon by the team as the concept map
of the entire course.)
MODULE LESSON
I. Introduction A. Man, Animals and
Ecosystems
B. Animal and their Economic
Utility
C. Animal Agriculture and
Population Problem
D. Animal Science and the
Animal Industry
II. Anatomy A. The Nervous System
and B. The Endocrine System
Physiology of C.The Cardiovascular System
Farm Animals D.The Respiratory System
E. The Excretory System
F. The Reproductive System
G.The Digestive System
H.Body Temperature
Regulation
III. Animal A. Definition of Animal Nutrition
Nutrition Terms
B. Gross Chemical Composition
of Plant and Animal Tissue
C.Classes of Nutrients,
Functions and Deficiency
Symptoms
D.Digestion and Absorption
E. Metabolism
F. Nutrient Requirements of
Farm Animals
G.Measuring the Nutritive Value
of Feeds
Feedstuff
IV. Genetics A. Genes and their Role in the
and Livestock Animal Productivity
Improvement B. The Mechanics of Inheritance
C.Gene in Population
D.Animal Breeding
Reproduction and Genetic
Improvement of Animals
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INTENDED LEARNING OUTCOME WRITER
 Describe the interrelationship and role of plants, CLAPANO
animals and man in the ecological system.
 Discuss the developments of the animal
industry.
 Compare the extent of development of the
swine, poultry, small ruminants and large
ruminants industry in the Philippines to the
world.
 Discuss the fundamental principles of anatomy NADELA/
and physiology. VILLANUEVA
 Identify the different parts of an organ system
both internal and external
 Describe the functions of the different organs in
a system and their relationship
 Describe the regulatory role of the nervous and
endocrine system to the function of other organ
systems
 Describe the inter-relations of the different
systems in a normal function
 Identify the basic nutrients, their sources and JONASH
functions in animal nutrition. B./VILLANUEVA
 Differentiate the mechanism of digestion
between non-ruminants and ruminants.
 Describe the different metabolic reactions
involved in nutrition and digestive function
 Compare the nutrient requirements of farm
animals
 Compute a balanced ration based on the
requirements
 Explain a gene and its role in livestock CLAPANO
improvement
 Demonstrate the mechanism of inheritance and
calculation of gene in a population
 Describe the different reproductive technologies
 V. A. Slaughtering and Fabrication  Discuss the principles in slaughtering and meat FRYAN
Slaughtering, B. Composition of Meat, Milk fabrication
Processing and Eggs  Describe the composition of animals and
and Marketing C. Basic Principles of Proper animal products (meat, milk and egg)
of Farm Handling and Processing of  Demonstrate the proper handling and
Animals Meat and Milk processing animal products.
D. Marketing of Livestock and  Describe the principles of marketing of livestock
Livestock Products and livestock products

TEMPLATE 3: Module Template

(Will be used individually during the self-paced write shop)
Module No. & Title 5-Slaughter, Processing and Marketing of Farm Animals

Module Overview
Module
Objectives/Outcomes
Lessons in the module
Hooray! Welcome to module 5, you are about to engage on the
slaughtering and fabrication of farm animals purposely used as food.
Feel free to discover new things on the necessities in assessing the
qualification of the different products obtained from live animals to
make it sound and safe for human consumption. May you deal with
the importance of food: its quality and availability at all time in
consensus for the safety of the consumer and the welfare of the
animals. Keep your attention to this matter and enjoy your learning
journey!
Taken from clustered ILOs
 Discuss theprinciples of slaughtering and meat fabrication
 Describe the composition of animals and animal products (meat,
milk and egg)
 Demonstrate the proper handling and processing animal
products.
 Describe the principles of marketing of livestock and livestock
products
For students to have an idea, just simply enumerate lessons
contained in a module.

Lesson 1: Slaughtering and Fabrication

Lesson 2: Composition of Meat, Milk and Eggs
Lesson 3: Basic Principles of Proper Handling and Processing of
Meat and Milk
Lesson 4: Marketing of Livestock and Livestock Products

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TEMPLATE 4: The Lesson Structure
(Will be used individually during the self-paced write shop)
Module No. 5-Slaughter, Processing and Marketing of Farm Animals
and Title
Lesson No. 1- Slaughtering and Fabrication
and Title
Learning LO 1.Discuss the difference in principles of slaughtering and meat fabrication
Outcomes LO 2. Explain the importance of ante-mortem activities
Time Frame 1-Week

Introduction Hello, how are you doing? Are you ready to start your first lesson 5 in module
1? If it is yes, begin to study your lesson this will give you sufficient
information on the principles of slaughter and fabrication, its importance and
purposeconcerned with humane practices and the attainment of a good quality
product which is safe and wholesome for human use. May you have the best
time and you can start right here!

Activity Identify the domestic animal slaughtered fit for human consumption. Tick the
blank provided where they belong.

Species FIT UNFIT

1. Goat
2. Sheep
3. Duck
4. Dog
5. Carabao
6.Cat
7. Hogs
8.Cattle
9. Snake
10. Chicken
TOTAL
GRAND TOTAL /10

Analysis Will you able to answer the following question based on your own perception,
experience and knowledge. Try to assess on the best way you can so that it will
become easier for you to deal with the every situation given.

1. Can you explain why are animals being killed? And the purpose of
doingso?
_______________________________________________________

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 _______________________________________________________.
2. In a situation where animals are slaughter, how do you feel about it?
______________________________________________________
______________________________________________________.
3. Describe a good and healthy animal.
______________________________________________________
______________________________________________________.
4. What do you think will happen if the animals are not properly
handled prior to slaughter?
______________________________________________________
_____________________________________________________.
5. Describe the appearance of your highly favored meat available in
your local market.
______________________________________________________
_____________________________________________________.

Abstraction
BASIC PRINCIPLES OF SELECTING
ANIMALS FOR SLAUGHTER

Primary consideration in slaughtering and fabrication:

 Purpose of the meat- fabrication and parts identification for different
cooking purposes.
 Cost of the end product- not all parts of the carcass commends the same
value
 Characteristics of the meat- its suitability for comminuted products
 Traditional preference- younger animals are prohibited for some culture
(tabooed from diets)
 Food preparation practices and eating habits- the property of which
tough muscle fibres are desired than tender meat.

Criteria for Selection

Some guidelines are considered in selecting livestock for slaughter in order to

achieve the maximum utilization and save labor. For the production of
wholesome and good quality meat, physical quality and health condition of the
animals must first be observed so that it will become safe and sound to
consume. To qualify the animals in accordance to the legislations governing the
safety of the consumer and the welfare the animals prior and during handling
stages. These considerations appear to be the general qualification in selecting
animals to slaughter, namely:

 Sex considerations

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tion coming from food animals; free from disease or defect. Should be duly inspected and passed by meat inspectors.
 The physiological difference of male and female animals sometimes
lead to differed comparison on the quality of produce and its total
acceptability such as the boar taint apparent to males this stinky odors
affect the overall quality of the meat. It is said that castrated males
deposit more adipose tissue (fat) than females. Bull has 38% less fat and
8% more fat than its counterpart.

 Age considerations
The maturity of an animal indicated by its full development, and does
not necessarily very old. Some specification provided based on the
prime ages of choice for the animals based on the species. From place to
place butchers look into the full grown weight as determined by the
market as well as the confirmation on the build and shape of the species.
This is to assess the quality of the meat and the quality of the carcass.
Old animals have the higher tendency to produce darker, tougher, fatter
and considered poorer in quality than coming from the young animals.
The meat from old animals sometimes preferred due to its strong flavor,
high water holding capacity, high emulsion capacity, juicy and high
degree of marbling that are necessary for a specific purpose. The ideal
age of animals to slaughter are 6-12 months for swine, 2-3 years for
cattle and carabao and 1 year old for goats.

.
 Class considerations
Barrows and gilts (swine) and steers and heifers (carabao and cattle)
possess similar meat characteristics.Beef/ Carabeef-heifers and steers,
cows, bulls, and bullocks. Meats from cows and stag meats have high
water holding capacity.

 Size consideration
The advantages of slaughtering large animals are seemed so possible to
produce meaty and bigger cut. This means size matters where the
recovery of more lean meat and lesser fat can be obtained compared to
smaller ones. The ideal slaughter weight of Hog- 80-110 kg.,
cattle/carabao- 300-400 kg., and no standard size for goats; the bigger
the better

 Health Considerations
The soundness of the animals’ condition are remarkably visible on its
underlying appearance, and considered substantially healthy if the
animal is active, smart appearance and reflexes its body well, if not so
suspicion of unsound condition will be noted. Pregnant animals,
emaciated and extremely weak must be spared due their possible
deteriorating effects due to harmful waste associated by their
conditions. These conditions should be put into one’s selection making.
High breathing rate, high temperature, foamy mouth, various discharges

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 from the body, diarrhea and fever are among the ordinary signs of ill-
health. This is usually under the service of professional veterinarian or a
trained animal health inspector.

 Finish Considerations
A well-fattened animal is heavier and tend to produce high dressing
recovery, unless the animals’ body is heavily covered by thick skin, pelt
or a heavy hairs. Butchers are more acquainted with the fact on the key
criteria of animal selection by choosing the better percentage of lean fat
with at least 8-12% fat for lean meat and 30-40% fat for comminuted
products. Good marbling is the top choice of consumers. The amount of
“fill” for ruminants’ animals lowers the carcass yield the same with the
offals or non-carcass components of the animals’ body decrease the
yield.
.

Handling Prior to Slaughter

 Gently Handle the Animals

Handle the animals in humane way, where whipping, kicking and
boxing the animals might cause pigmentation (red spots) or
discoloration (blood clots) of the skin/surface. The part of an animal
whipped, kicked or boxed prior to slaughter develops blood clots and
red spots in meats. Microorganisms proliferate rapidly in areas where
this blood clot and hastens the spoilage of the meat due to its off-taste
and souring. It is also unappealing to the consumers. Must see the
Animal Welfare Act RA 8485.

 Relax the animal

Overwork and fatigue to animals affect the meat quality from slaughter
resulted to reduce in quality.At this time, sufficient rest is given to
animals to recover Excitement during this rest must be restricted.One to
three-day relaxation in the holding pen is enough torecover the effects
of stress on the animals depending on the level. Injured and
compromised animals are quarantined in holding pens.
Stress related effects on the meat quality includes the following: loss of
muscle glycogen, high temperature of carcass, low water holding/
binding capacity of resulting meat, low aroma, flavor, texture, and
juiciness scores. Pale, soft and exudative (PSE) is visible to animals
with not very severe stress while dry, firm and dark (DFD) is for severe
cases.

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  Fast the animal
Feeds are restricted during this period but fresh and clean ample amount
of water will be given in ad libitum. For simple stomach animals 12-24
hours is enough for fasting and 24-48 hours for compound stomach
animals. Among the advantages of fasting includes feed saving, fast
cleaning of entrails and eviscerating carcass, minimize contamination,
well bled carcass, bright colored carcass, long shelf life, and low
shrinkage of meat. For this reason it is of great deal to empty the
stomach to increase the efficiency in cleaning the visceral organs and
minimize the spilling of the contents that possibly contaminates the
meat.

*Note: during this period Ante-mortem inspection can be made.

 Clean the animals

Keeping the animals free from dirt (soil, fecal material, urine stains) and
possible contaminants makes the animal clean. This qualifies for the
fitness of the animal to be healthy and physiologically acceptable for
slaughter.

Steps in the Slaughtering of Animals

1. Ante-Mortem Inspection. An inspection made to food animals prior to

slaughtering, this examination is done through ocular and clinical
qualification by a qualified veterinary personnel or trained personnel.
The two stages:
a. General Examination (Stage-I).Animals will be assessed if
they are healthy, unhealthy (diseased) or apparently healthy
(doubtful case). Ocular examination are performed while the
animals are at rest and also in motion to observe the gait
(staggering), posture, fatigueness and abnormal behaviors such
as discharge from natural orifices. At the end of the first stage of
examination, healthy animals are cleared as fit for slaughter. 

b. Clinical examination (Stage-II). The animals classified as

unhealthy (diseased) are subjected to further examination to
correctly diagnose the illness while the animals placed in group
three (Apparently healthy or doubtful cases) are examined to
ascertain whether these animals are really sick and if so what
could be the nature of illness.
Judgment decisions at ante-mortem inspection
 Passed/Accepted/ Fit for slaughter
 Rejected/ Condemned/ Unfit for slaughter

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  Suspect

2. Stunning. It is a process of making the animals unconscious for a

period of time. This is to make sure the minimal movement of the
animal and it is a required process with large animals. The procedure
eliminates pain, discomfort and stress. Methods of stunning includes:
striking on the head, electrical stunning and anesthetization.

3. Sticking/ Bleeding. This is a way of draining the blood by cutting the

jugular vein in the neck and carotid artery leading to the death of the
animal. Knife must be sharp enough for precise incision to avoid
damages of blood vessels that might delay the flow of blood, rupture
the vessels and hemorrhages of the muscle. For poultry and small
ruminants slitting is placed just behind the jaw on the throat.
Thorough bleeding is achieved in 3 to 5 minutes if properly
executed.
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4. Cleaning of Carcass

 Scalding- is submerging the carcass in hot water before

scrapping or removing the hairs and scurf. 130-180 ‘F is the
prescribed temperature range of the scalding water to loosen the
skin surface for easy scalding.
 Flaying- is the removal of the hides (large ruminants); by cutting
the skin along the middle line from the sticking wound to the tail
and it is also known as dehiding. Skinning is a term mostly used
for small ruminants and the skinned materials are called as skins.
The most valuable by-product economically is skin (small
ruminants).
 Singeing- is the application of burning torch or flame to remove
and burn the remaining hairs. It also decreases the number of
microorganisms on the skin surface. Locally, burning of wood
and newspaper is applied to remove fine hairs.

5. Evisceration is the removal of entrails that includes stomach,

intestines, gall bladder, liver, heart and lungs. It should be performed
carefully to avoid damages on internal organs. Gastro-intestinal tract
might contaminate the carcass that contains microorganisms. In
eviscerating, cutting and tying the bung or rectum is the most priority
and removed from its attachments. Organs that contain possible
contaminants are carefully removed to avoid spilling out of the contents.
Then the carcass is then washed and carried for manual or mechanical
inspection.

6. Splitting/Washing. Splitting is cutting at the backbone of the carcass

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 into the equal parts with the tail normally goes with the left side if it is
not removed. Right after splitting, the carcass is washed very thoroughly
to remove visible soiling and blood stains and to improve appearance
after chillingand the parts with blood clots are trimmed and other visible
growth like cysts.This is. Washing is no substitute for good hygienic
practices during slaughter and dressing.

7. Post- Mortem Inspection refers to inspection of carcass and organs

for its fitness to human consumption usually by qualified veterinarians.

Judgments
 Condemned
 Passed
 Passed for sterilization
 Passed for refrigeration
 Passed for rendering
 Retained.

8. Shrouding is the process of wrapping the carcass with warm

cheesecloth after being soaked in lukewarm water. This is to absorb
remaining blood at the carcass, smoothen external fat covering, causes
fat to appear white and dense, and prevents excessive shrinkage and
oxidation.

9. Chilling. This is when the carcass are placed after slaughter should in
cold storage facility witha temperature of 0-4 C ( 32-40F). Chilling is
necessary to firm up the carcass, allow rigor mortis to passed and inhibit
the growth of microorganisms.48 hours are required for beef, carabeef,
and horse carcasses while goat mutton and other small carcasses should
be chilled for 24 hours.

10. Aging is holding the meat for 7-14 at 36 ‘F to improve tenderness

and flavor of meat. All of the meat can subject for aging to achieve
tenderness except pork because it gets rancid.

11. Fabrication of Carcassis cutting carcass into standard wholesale and

retail cuts and differs from species to species.

Importance of proper fabrication procedure

 Minimizes cutting losses

 Makes consumer’s preferences
 Gives confidence to producer and consumers

Basic principles of cutting carcass

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  Separatethe thick portion from the thin
 Tender parts must be separated from less tender
 Sort high priced cuts from less valued cuts.
 Cuts must be made across the muscle fiber.

Meat Terms

Abattoir or slaughterhouse- premises that are approved and registered by

controlling authority such as National Meat Inspection Service (NMIS)in which
food animals are slaughtered and dressed for human consumption.

Carcass- the body of any slaughtered animal after bleeding and dressing.

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

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.

Meat- the carcass or carcass parts coming from the animals sufficiently mature
and healthy.

Beef- meat from cattle more than one year old.

Veal- meat from cattle less than one year old.

Carabeef- meat from carabaos more than one year old.

Chevon- meat from goats.

Lamb- meat from lambs.

Lapan- meat from rabbit.

Mutton- meat from sheep.

Pork- meat from swine.

Venison- meat from deers.

For additional information, please open the file online:S

RA 9296 (Meat Inspection Code of the Philippines)
12 RA 8485 (Animal Welfare Act of 1998)drive/.
Application Finally, you are on the stage of self-checking. Answer the activities provided
below, and you are reminded to follow the instructions carefully. Enjoy your
learning application! Do your best and be honest.

Exercise A.

Instruction: Match column A(species) and column B (meat’s name). Write the
letter of the correct answer on the space provided before the number item.

Column A Column B
___1. Goata. Mutton
___2. Hog b. Lapan
___3. Sheep c. Veal
___4. Young Cattle d. Pork
___5. Rabbit e. Chevon

Exercise B.

Instruction: Encircle the letter of the correct answer.

1.The term that refers to the body of any slaughtered animal after bleeding
and dressin:
a. Sex b. Finish c. Age d. Class
2. The best age consideration in slaughtering cattle is;
a. 6-12 months b. 2-3 years c. 1 year old d. 35 days
3. The term that refers to the body of any slaughtered animal after bleeding
and dressing;
a. Meat b. Carcass c. Abattor d. Food
4. Leanness of a meat with firm and evenly distribution of fat is under this
consideration is;
a. Sex b. Finish c. Age d. Class
5. In cattle species aside from cows, what is the other class conains high water
holding capacity?
a. Stag b. Bullock c. Steer d. Heifer
6. The term that describes the intermingling of fat and in meat:
a. Marbling b. Shrouding c. Fabrication d. Stunning
7. The inspection made to animals prior to slaughter through ocular and
clinical qualification:
a. Ante-mortem b. Post-Abbatoir c. Post- Mortem d. Clinical
8. It refers to the process in slaughtering by making the animals unconscious
for a period of time.
a. Sticking b. Slitting c. Restraining d. Stunning
9. The process of cleaning the carcass by submerging in a hot water before
scrapping or removing the hairs:

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 a. Flaying b. Scalding c. Singeing d. Evisceration
10. It is the cutting of carcass into standard wholesale and retail cuts:
a. Chilling b. Aging c. Fabrication d. Trimming

Closure Congratulations! You hurdlelesson 1 successfully. You may proceed to the last
task given below. Keep your enthusiasm!

MODULE ASSESSMENT
Prepare a semi-detailedquestionnaire on the processes of slaughtering animals. Use the
questionnaire to interview a local butcher from your area (backyard or slaughter house
practitioner). Cite the difference and compare with proper handling and slaughtering procedure
from this lesson.
Rubrics:
Required Elements (Identification of the main issues) - 50%
Analysis and Evaluation - 30%
Writing Mechanics - 20%
100%

MODULE SUMMARY
Slaughter is defined as the act of killing the animal to obtain carcass such as meat fit for human
consumption coming from food animals; free from disease or defect. Should be duly inspected
and passed by meat inspectors.
For the production of wholesome and good quality meat, physical quality and health condition of
the animals must first be observed so that it will become safe and sound to consume and qualify
the animals in accordance to the legislations governing the safety of the consumer and the
welfare the animals prior and during handling stages.
Slaughtering Procedure is as follows: ante-mortem inspection, stunning, sticking/bleeding,
cleaning the carcass, evisceration, splitting/washing, post-mortem inspection, shrouding, chilling,
aging, fabrication.

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 REFERENCES
Food and Agriculture Organization of the United Nations Regional Office for Asia and
the Pacific http://www.fao.org/3/x6552e/X6552E04.htm

DOST-PCARRD. Meat Proceessing.

TESDA.Training Regulation for Slaughtering
(Must be written in APA format)

IMPORTANT Reminders:
1. References should be added at the end of each module.
2. Number of modules may vary depending on the number of clustered ILOs that are
significant to the course.
3. Each module could have a maximum of 5 lessons.
4. If there are significant contents/readings necessary for the abstraction part, it can be
put as an annex or appendix of the entire course pack. However, proper labelling is
necessary.
5. Use A4 paper size, Times New Roman font style, size 12, 1.5inch left
margin and 1inch on the remaining sides. Use singleline spacing in the
module contents.
6. The module format should be followed for the project write. The template and
format may be customized should the participating HEIs wish to implement it in their
respective institutions.

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