Slaughtering, Processing and Marketing of Farm Animals
SLAUGHTERING, PROCESSING AND MARKETING OF FARM ANIMALS
TERMS TO FAMILIARIZE:
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 9296 “The Meat Inspection Code of the Philippines” of 2004
RA 8485 Animal welfare act
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
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
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
TERMINOLOGIES
Slaughtering= from fasting through stunning,
bleeding up to skinning and evisceration
Butchering= from splitting and quartering, to cutting the carcass into the
retail cuts
Abattoir or slaughterhouse= the premises approved and registered by the
controlling authority, used in the slaughter of animals for human
consumption. any
= building or place used for killing of animals where the flesh is intended
for human consumption.
CLASSIFICATION OF SLAUGHTERHOUSE IN THE PHILIPPINES
“A” slaughterhouse= slaughterhouse with required facilities and operational
procedures to serve local markets in the community
“AA” slaughterhouse= slaughterhouse with required facilities and
operational procedures to serve local markets within the country
“AAA” slaughterhouse= slaughterhouse with required facilities and
operational procedures to serve any market like in and out of the country
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.
1. SLAUGHTER, FABRICATION & MEAT INSPECTION TERMS
Brand= any mark or stamp approved by the controlling authority; also, any
tag or label bearing such mark or tag.
Boning= removing the bones from the carcasses and meat.
Bung= cecum and part of the folded colon
Carcass= the body of any slaughtered animals after bleeding and dressing
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Cleaning= the removal of objectionable matter
Cold slaughter= the act of slaughtering animals, dead of some cause before
slaughtering
Contamination= the direct or indirect transmission of objectionable matters
to the meat
Cutability= closely trimmed retail cut yield
Deputized meat control officer= nay veterinarian of the bureau of animal
industry of any agency properly trained in meat inspection work and
authorized to do the work of a regular
DFD= dark, firm and dry meat
Disinfection= the application of hygienically satisfactory chemical or physical
agents and processes to clean surface with the intention to eliminate
microorganism
Downer= crippled or weakened animal unable to stand aor showing
abnormal locomotion, treated as suspect
Dressed or dressing
a. Removal of head, hide or skin, visceral (including or not including
kidneys), genital organs, urinary bladder and feet up to the carpal and
carpal joints, and udder of lactating animals
b. For pigs= the removal of hair and bristles or skin, claws, eyelids, viscera,
genital organs, urinary bladder and udder
c. For sheep and lamb, goat and kids= the removal of the head, pelt or skin,
viscera, genital organs, urinary bladder and feet up to the carpal and
tarsal joints, and udders of lactating animals
d. In relation to cattle= it includes necessary splitting of the carcass (to
divided into lengthwise on the medial line)
Edible by product= any clean, sound and properly dressed edible part other
than meat
Emergency slaughter= slaughter of animal necessitated by a previous
accident such as bone, fracture, danger of suffocation, etc.
Fabrication= process of cutting carcasses into standard wholesale cuts
Fit for human consumption= means an article which has been passed and
appropriately branded by an inspector in which no changes
due to disease, decomposition or contamination have subsequently been
found.
Fleeced= the skin and hair obtain from goats
Flaying or skinning= the act removing the hide of animals being slaughtered
Food animals= includes all domestic livestock killed human consumption
Fasting= withholding feed from an animal prior to slaughter but providing a
lavish amount of water
Fresh meat= meat from an animal that has not undergone any substantial
physical, microbiological and chemical change from the time of slaughter
Hot meat= meat from food animal and poultry clandestinely slaughtered and
sold to the public
Inedible by-products= all slaughter by-product not utilized for human food,
also sometimes called by-products
Inspected and condemned= the carcasses or part of carcasses so marked
are unsound, unhealthy, unwholesome or otherwise unfit for human
food; those that can be rendered into animal feed shall be dyed (food
grade blue color) and cooked; those unfit for both human and animal
consumption shall be denatured with strong chemical disinfectants prior
to final disposition
Inspected and passed = the carcass or part of carcasses so marked have
inspected and passed under this regulation, and at the time they were
inspected, passed and so marked, they were found to be sound, healthful,
wholesome and fit for human food.
Lean cuts= cuts of pork composed of the loin, ham and shoulder
Meat= properly dressed flesh derived from mature animals in good condition
at the time of slaughter
Meat handling= includes slaughter, preparation, inspection, cutting,
packaging, preservation, etc. of the meat
Meat inspector= a properly trained officer appointed or deputized by the
national meat inspection services for the purpose of meat inspection and
supervision of meat hygiene and preservation
meat specialties or variety meats= edible by-products, meat by-products
NMIS= national meat inspection product
Offal= the by-products, organs, glands and tissues other than meat of the food
animal
Passed for rendering= the carcass or the parts of carcasses that may be
converted into animal feed after sufficient heat treatment
Passed for sterilization= the carcass or the parts of carcasses so marked
inspected and passed for food, subject to the condition that these must be
sterilized by streaming in an appropriate apparatus or by boiling in an
open kettle
 Slaughtering, Processing and Marketing of Farm Animals
Post abattoir handling= in meat inspection, the handling of meaty as it is
prepared and leaves the abattoir for the meat markets, processing plants,
cold store, etc.
Potable water= water that is pure and wholesome at the point of usage in
accordance with the WHO requirements contained in the international
standards for drinking water
Primal cuts= cuts of pork composed of the loin, ham, belly and shoulder
PSE= pale and soft exudative meat
Residue= any foreign substances including metabolites, therapeutic or
prophylactic agents which are objectionable or a hazard to human health,
remaining I slaughter animals prior to slaughter or in any of the tissue
after slaughter, either as a result of treatment or accidental exposure
Retained= when the carcasses, viscera, parts of carcasses, meat or other
article so marked or identified, are held for further examination by an
inspector by an Inspector to determine their final disposal
Retail cuts= cuts of meat handled in small quantities and which may be
prepared for the table without further cutting and trimming
Rigor mortis= the stiffening of the muscles after an animal dies, believe to be
due to muscle contraction
Ripening, aging or controlled deterioration= practice of storing meat at a
temperature of 32-40 f in order to improve tenderness and flavor
Shrouding= the wrapping of a beef or carabeef carcass with cheesecloth or its
equivalent soaked in lukewarm water
Singeing= application of flame to a carcass for the purpose of burning the
unscraped and unshaved hairs and killing some of the microorganism at
the surface
Slaughter= the killing of food animals in accordance with approved meat
inspection rules and regulation
Stunning= process of making animals unconscious prior to bleeding
Suspect= animals suspected of being affected with a disease or condition
which may require their condemnation
Tripe= the reticulum, rumen and omasum of compound stomach
Variety meat= meat by-product; edible by-product
Wessand=the esophagus, including the muscles surrounding it, of cattle
and/or carabaos
Wholesale cuts= meats cuts that are handled in bulk and usually require
further cutting before these are prepared for the table
2. CARCASS EVALUATION TERMS
Barrow= male swine castrated before the development of the secondary. sex
organ
Boars= male uncastrated swine
Boneless recovery= the yield of the carcass devoid of bones
Bull= uncastrated male cattle
Calves= cattle less than 1 year old
Carcass evaluation= assessment of the value of an animal
Conformation= the form, shaped or general outline of the side or whole
carcass
Cow= female cattle that has given birth
Dressing percent/dressing recovery= percent yield of the carcass; carcass
weight divided by the slaughter weight multiplied by 100
Feathering= intermingling of lean and fat in the intercoastal emasculator
Finish= the amount, character and distribution of fat in the carcass. It includes
inter and intramuscular, subcutaneous and seam fat
Gilts= female swine that has not given birth
Grade factor= a parameter or characteristic of carcass evaluated for the
determination of grade
Grading= classifying heterogeneous goods into homogenous groups on the
basis of the characteristics that buyers and seller take into consideration
while negotiating the term of sale
Heifer= female cattle that has not given birth
Loin eye area/ rib eye area= the cross-sectional area of the longissimus dorsi
muscle of pork/beef
Marbling= intermingling of lean and fat in the muscle; intramuscular fat
Quality= degree of excellence of a product
Ribbing= cutting of the carcass between the 12 th and 13th rib for the purpose
of exposing the rib eye area (loin eye area)
Sample joint= a part of a carcass which may be used to represent the whole
carcass in terms of yield and quality estimates
Seam fat= intermingling of lean and fat in the meat; intramuscular fat
Shotes or shoats= swine which are too big to be considered weanlings but
too small to be considered regular slaughter work
Sow= female swine that has given birth
Stag= swine, cattle or carabao castrated after the development of the
secondary sex organ
Steers= cattle castrated while young; castrated before the development of the
secondary sex characteristics
Two-toned= a condition where one muscle exhibit two color shades. This
usually evaluated at the longissimus dorsi muscle
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Vealer= young cattle which are less than a year old and have largely subsisted
on milk and other concentrates. Usual age for vealer is three months
3. CURING AND PRESERVATION TERMS
Antioxidant= anything that will retard oxidation, particularly the oxidation of
fats, which results in rancidity
Ascorbates= chemicals of the vitamin c family used to speed formation of
cure color and to prevent color from fading
Artery cure= injection of cure into femoral artery of ham humeral artery in
the shoulder
Bacteriostat= any substance that will aid in reducing or stopping the growth
of bacteria
BHA= butylated hydroxyl anisole, a popular antioxidant
BHT= butylated hydroxyl toluene, a popular antioxidant used for mat
products
Blast freezing= freezing products were forced daft is used
Brawn= product made from chopped or ground and cooked edible part of
swine, chiefly from the head, beef and/or legs, with or without the
chopped or ground tongue
Brine= a solution of common salt in water. The strength of brine is measured
by the proportion of salt and water, without regard to the amount of
other substances present
Brine tester= a graduated hydrometer, or float that shows on a scale the
strength of brine, often called a salometer
Canadian style bacon= cured pork loin muscle specifically the longissimus
dorsi muscle
Canned meat= fresh or prepared meat packed in hermetically sealed
container with or without subsequent heating for the purp0ose of
sterilization
Chemical fading= discoloration as a result of oxidizing chemicals applied
meat
Contractile proteins= salt soluble, heat coagulable proteins, principally
myosin actin and tropomyosin that are important to blinding cured meat
together. These are sometimes called myosin
Chilling= subjecting meat a temperature of 0-10 Celsius (32-50 f) but best
dorie at a temperature of 2.4 c (36 f)
Corned meat= prepared meat cured by soaking it with or without injecting
into it, a solution of common salt with or without one or more nitrate/
nitrite, sugar, dextrose, syrup, honey and with or without the use of spices
Cover pickle= the pickle in which the ham is cured
Cured meat= product or obtained by subjecting meat to a process of salting,
by the employment of dry common salt, with or without the use of one or
more of the following; sodium nitrate/nitrite, potassium nitrite, syrup,
dextrose, honey and spices
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
Deep freezing= freezing products at a temperature of -20 Fahrenheit or
lower
Dehydration/drying= the process of reducing the water activity in a food
system
Dried meat= product obtained by subjecting fresh meat or cured meat to a
process of has been removed
Dry rendering= process of cooking raw material and separating the
moisture, fat drying with or without the aid of artificial heat, until a
substantial portion of the water and protein
Erythorbates= chemical family closely related to ascorbates, but less
expensive and just as useful for curing
Flavor= the combination of taste, feel and smell of food
Freezer burns= evaporation of moisture from the surface of frozen meat,
which causes the formation of a bleached, unattractive appearance at the
surface of the meat
Freezing= subjecting meat to a temperature of -17 Celsius (28 Fahrenheit) or
lower
Glycogen= animal starch that serves as an energy reserve in an animal’s
muscle tissue
Greening= formation of green color in the skin and other collagenous tissues
as a result of excess nitrite
Green ham= unsmoked cured hams
Green weight= the weight of a cut meat in its fresh state before curing or
processing
Hot boned meat= meat deboned before the development of rigor mortis
Meat processing= all process utilized in altering fresh meat, except for simple
grinding, cutting and mixing
Mycostat= a substance that reduces or stop the growth of molds
Myoglobin= pigment in muscle. Purpose in the body is to store oxygen for use
by muscle during activity
 Slaughtering, Processing and Marketing of Farm Animals
Nitrate= any one of a number of crystalline salts containing along with a
metallic constituent, thew chemical radical NO3
Nitrite= any one of a number of crystalline salts containing along with a
metallic constituent, thew chemical radical NO2
Nitrite burns= discoloration as a result of too much nitrite or oxidation of the
cured fixed pigment (result is usually browning of the muscle)
Oxidation= a chemical reaction resulting I the loss of an electron
PH= a measure of acidity of a substance on a 1-14 scale. 1 is very acid, 7 is
neutral and 14 is very basic
Quick cure= a term applied to a pickle containing sodium nitrite or a
combination of nitrate and nitrite
Quick freezing= freezing food items such that the inner most part of the
product hardens in 30 minutes
Rigor caloris= the stiffening of the muscles at the onset of cooking
Salinometer= an instrument used for measuring the saltiness of the sea
water, sometimes used instead of the word salometer
Salt= when used alone means common nitrate (NaNO3)
Sauce= product consisting of meat and/or meat by-products which after
cooking is commonly packed into container and covered with vinegar
Slow freezing= subjecting products to a freezing temperature which requires
more than 30 minutes to form ice crystal at the center
Smoked meat= the product obtained by subjecting fresh or cured meat or
dried meat to the direct action of smoke either by burning wood or others
similar burning materials
Smoking= exposing the meat to the action of smoke
Sweet pickled meat= prepared meat cured by soaking in, with or without
injecting into it, curing solutions
Thaw rigor= the stiffening of meat during thawing, which occurs only on pre-
rigor frozen meat
Thawing= defrosting
Water binding capacity= the ability of meat to retain water in a firmly bound
state
4. TERMS USED IN THE MEAT INSPECTION CODE OF THE PHILIPPINE
(RA 9296)
Abattoir or slaughterhouse= the premises approved and registered by the
controlling authority, used in the slaughter of animals 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;
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 it 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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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.
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
Controlling Authority= the official authority charged by the government
with the control of meat hygiene and meat inspection;
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;
Disease or Defect= a pathological change or other abnormality;
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;
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;
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;
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;
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;
Label= a display of written, printed, or graphic matter upon the immediate
container (not including package liners) of any article;
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 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;
Prepared= slaughtered, canned, salted, rendered, boned, cut up, or otherwise
manufactured or processed;
Processed= includes all methods of manufacture and preservation but
does not include prepackaged fresh, chilled or frozen meat;
Residues= any foreign substances including metabolites, therapeutic or
prophylactic 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;
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;
5. OTHER TERMS USED IN IMPLEMENTING RULES AND
REGULATION (IRR)
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;
Environmental Management Practices (EMP)= means the plan to achieve
the environmental objective and targets of a facility implementing the
environmental management system
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;
 Slaughtering, Processing and Marketing of Farm Animals
Food Chain= means the succession of activities, transformation or events
from primary production to consumption of food;
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;
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;
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 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;
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;
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;
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;
Preservation= the process in which a product is prepared or stored to extend
its wholesomeness and fitness for human consumption;
Quality Assurance (QA) System= the organizational structure, procedures,
processes, and resources needed to implement quality assurance;
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;
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;
Unannounced inspection= the conduct of on-the-spot surprise
inspection/examination by the controlling authority of all meat
establishments at any time day or night, whether the establishment is in
operation or not.
Zoonotic Diseases – diseases of animals transferable to humans;
6. COOKING AND PROCESSING TERMS
Batter= a mixture of liquid, flour, eggs and sometimes butter, that can be
poured or drooped
Bouillon= clear, delicately seasoned soup usually made from lean beef stock
Condiments= food seasoning such as salt, vinegar, herbs and spices
Cracklings= crisp particles left after fat has been rendered from pork or
goose
Croquettes= chopped or ground cooked food held together by a thick sauce,
then shaped, dipped into egg and crumbs and fried
Cutlet= a small piece of meat cut from the legs or rib of veal or pork, or a
roquette mixture made into the shaped of a cutlet
Drippings= fat and liquid resulting from cooking meat
Fritters= fruit, meat, vegetables or fish covered with batter or chopped and
mixed with batter, usually fried in deep fat.
Gelatin= unflavored, is an animal protein extracted from tissue of cattle
which, when combined with liquids, forms a solution that solidifies into a
gel
Goulash= a thick meat stew originating in Hungary
Julienne= food cut into match-like strips
Marinade= an oil and acid mixture as French dressing in which food is
allowed to stand to give flavor to meats and salads
Bake= to cook y dry heat, usually in an oven
Barbeque= to roast or boil on a rack over hot coals or on a revolving spit in
front of or over heat source. To cook thin slices of meat in a highly
seasoned vinegar sauce
Baste= to moisten roasting meat od other food while baking by pouring
melted fat, drippings or sauce over it
Blanch= to pour boiling water over a food, then drain and rinse with cold
water
Blend= to mix two or more ingredients so that each loses its identity
Broil= to cook by exposing the food directly to the heat
Boil= to cook in liquid, usually water in which large bubbles rise rapidly and
continually so that all the liquid is agitated
Braise= to meet by searing I fat, then simmering in a covered dish in small
amount of moisture
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Chop= to cut into pieces
Dice= to cut into small cubes
Dredge= to coat with flour
Fricassee= to cook meat or poultry by braising
Fry= to cook in fat
Grill= to broil on open grill or griddle
Grind= to reduce food to particles by using a food grinder
Lard= to insert strips of fat into or on top of lean meat before roasting or
broiling
Marinate= to treat with a marinade
Mince= to chop very fine
Pan-broil= to cook meat on a hot surface, pouring off fat as an accumulates
Parboil= to boil raw food until partially cooked
Poach= to cook slowly in hot liquid
Render= to free fat from connected tissue by heating until fat melts can be
drained off
Roast= to cook by dry heat, usually in an oven
Simmer= to cook in liquid, usually water, at a temperature below boiling.
Small bubbles are formed and rise slowly but the liquid is practically
motionless
Skewer= to pierce or fasten with skewer- as a piece of meat
7. BASIC PRINCIPLES OF SELECTING ANIMALS FOR SLAUGHTER
The meat produced should possess the characteristics necessary for the
products to make
SEX
• Barrows and gilts have no distinct differences in meat quality
• Boar taint odor is only apparent in uncast rated male after reaching seven
months of age. Thus, less than 7 months board is fit for slaughter
• Meat from castrated hogs is fatter than their female and uncast rated male
counterparts of the same age. The quality of meat obtained from stag’s
party depends on the age of the animal and on the length of time from
castration to slaughter.
• Meat from pregnant animal is low in quality. The meat maybe fishy in
odor when the animal is at an advance stage of pregnancy
• In cattle, meat from bull is generally less tender and lower in overall
acceptability than that of stress.
Age
• Swine= 6-12 months, 3 years of younger for the cattle and carabao, and
about a year for goats,
• Meat from older animals tends to becomes darker, tougher, fatter and
poorer in quality than meat from younger animals
• However, it is flavorful, has a high-water binding and emulsion capacity
which is associated with high degree of marbling.
• Beef, marbling increase up to 30 months but beyond this age limit, it is
already stationary
• Most important quality factor which changes with age is tenderness.
Beyond 42 months of age, meat from young and old animals is already
equal in terms of tenderness
• In general, meat from old animals is juicer than meat from young ones
• Pork follows the same trend as beef. Very little change in tenderness
occur after eleven months of age
SIZE
Recommended slaughter weight of animals for fresh meat retailing and intact
meat processing are of hogs, 80-110, and for cattle and carabao, 300-400
kg. within three weight ranges, the retail cut yield from the different
livestock is optimum
CLASS
• Shotes are utilized for the production of quality lechon or roasted pigs, it
commands the highest price
• The differences in carcass yield and characteristics are the function of sex,
age, size and amount of exercise each class receives
HEALTH
• Only healthy animals shall be considered for slaughtered however, those
with minimized defects can also be slaughtered when they pass the anti-
mortem inspection.
MEAT YIELD
• The average dressing percentage of swine in the Philippines, head off is
about 69% and the total trimmed lean cuts amount to 36% of the live
weight
• Beef and carabeef have similar average dressing percentage of 48% but
differ in the total lean yield with 34% and 33% respectively.
• Goats on the other hand have 43% dressing percentage 27% total lean
yield.
LOIN EYE AND OTHER MEASUREMENT
• Wide loin eye area is indicative of high lean cut and low-fat cut yields.
• Slaughter hogs with wide loin eye area are ideal for slaughtering
 Slaughtering, Processing and Marketing of Farm Animals
DEGREE OF FATNESS
• Consumers discriminate fatty meat; however, fat greatly influences flavor,
tenderness and juiciness.
• For comminuted beef and pork products, 30-40% fat seems to be the
most acceptable in terms of flavor, tenderness, juiciness and overall
acceptability
8. HANDLING PRIOR TO SLAUGHTER
Fasting=
• feed is withdrawn but sufficient water is given
• Pigs being simple stomach animals are fast for 12
24 hours while carabaos and cattle being ruminants are fasted for 24-48
hours
advantages of fasting
savings of feed / ease of cleaning entrails / ease of cleaning and
eviscerating carcass / a thoroughly bled and brightly colored carcass /
long shelf-life/ low shrinkage of the resulting meat
stress=
• shipping stress, over-crowding stress, driving stress, heat stress and
others
• animals must be allowed to relax for 1-3 days in the luggage are and be
properly conditioned before they are slaughtered.
Disadvantage of stress: Loss of muscle glycogen / high temperature of
carcass / low water bringing capacity of meat /low aroma, flavor, texture
and juiciness scores
• Meat from stressed animals is not recommended for curing
• Condition of meat is pale, soft and exudative (PSE) if the stress is not
severe and it becomes dry, firm and dark (DFD) when the stress is severe
• Ph of meat from unstressed animals is 5.3 and the drop is very gradual.
The from stressed animals has ph within the range of 6.0 to 7.0 and the
ph. drop is rapid
Mishandling=
• Blood clot developed in the part of an animal whipped, kicked or boxed
prior to slaughter due to the breaking of some blood vessels in these
affected areas.
• Meat with blood clots and red spots are not good materials for processing
because they always spoil before the curing period is completed
BASIC REQUIREMENTS IN SLAUGHTERING
o Personnel performing the method should have technical competence and
should be under the supervision of a veterinarian. They should be trained
and accredited by the Bureau of Animal Industry (BAI) and National
Inspection Commission (NMIC)
o Euthanasia and slaughter should be done rapidly and humanely and must
occur with least fear, anxiety, pain and distress to animal
o Euthanasia and slaughter shall always be done away from public view
o At the time of stunning, the animals shall be restrained
o In case a firearm is used, the following are required
Only licensed firearms shall be used
Only sharpshooter and member of the Philippines National Police and Gun
Club Deputized by the BAI and authorized by the concerned local
government unit shall perform this duty
o Ante-mortem and post-mortem examination
o Slaughter implements such as sticks, metal pipes, clubs or pointed objects
should not be used for moving objects
o The cleanliness of the meat produced
o The hygiene of production
o The efficiency of meat inspection
o The adequacy of meat preservation
9. STEPS IN GENERAL SLAUGHTERING
Antemortem inspection= conducted by qualified meat inspector to
determine whether the animal is fit for slaughter
Stunning= rendering the animal unconscious without killing them to make
the restraining easy and sticking humane
Sticking= withdrawing blood from the carcass; cautioned not to pierce
the heart that may cause instant death of the animal and will
prevent thoroughly bleeding; efficiently cutting the carotid
artery or the jugular vein not later than 3-5 minutes after stunning
Cleaning of carcass= includes scalding, scraping, shaving flaying,
dehiding
Evisceration= removing visceral organs from the carcass
Splitting=cutting of the entire backbone of the carcass
Washing=clean potable water to removed dirt, blood, etc.
Post-mortem inspection= done by qualified meat inspector to determine
if the meat is fit for human consumption
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Inspected and passed=the carcasses so marked have been found to be
sound, healthful, wholesome and fit for human consumption
Passed for sterilization= carcasses or parts of carcasses so marked
inspected and passed for food, subject to the condition that these must be
sterilized by streaming in an appropriate apparatus or by boiling in an
open kittle
Inspected and condemned= carcasses or part of carcasses so marked are
unsound, unhealthful, unwholesome or unfit for human consumption;
those unfit for both human and animal are denatured with strong
chemical disinfectants prior to final disposal.
Passed for rendering= carcasses or part of carcasses that may be converted
into animal feed, after sufficient heat treatment; shall be dyed (food grade
blue color) and cooked
Chilling= the carcass chilled at 0-4 Celsius for 24 hours before fabrication to
allow the rigor mortis to pass, to check on microbial growth and to firm
up the meat for easy fabrication
IN SWINE
Antimortem inspection=stunning-sticking (cleaning) scalding and scraping-
removal of head-evisceration-splitting-washing-post mortem inspection-
chilling (12-24)
Scalding- dipping the carcass in hot water to loosen up hairs and craft, the
water temperature must be maintained at 54-84 Celsius, too hot water
can cause hair setting while too cold water cannot affect loosening of
hairs and scarf
Scraping= removal of hair using a scraping knife
IN CATTLE AND CARABAOS
Antemortem inspection= stunning-sticking (cleaning) flaying-removal of
head-evisceration-splitting-washing-post mortem inspection-chilling (36-
48 hrs.
Flaying or skinning- removal of hide
Shrouding-= wrapping the carcass with cheese cloth. The cloth is soaked in
Luke warm water and wrapped around the carcass while it is warm. The
cloth absorbs the remaining blood at the surface of the carcass,
smoothens the internal fat covering, causes fat to appear white and dense
and prevents excessive shrinkage and oxidation.
IN GOATS
There are two methods of slaughtering goats, the signed method and the
flayed methods
Signed methods= after stunning and sticking, singeing is done with either a
blow torch or an open fire. While singeing, the hairs are continuously
scraped with a dull knife until the hairs are all burned. The belly must be
pinched to avoid bursting of the whole belly cavity. After singeing, the
cranked skin is sliced off for the preparation of kilawin. Evisceration is
done similar with that in cattle.
Flayed methods= the process of stunning and sticking in the singed method
is followed but the skin is not utilized for food. The removal of fleece or
flaying is made slightly different from that in cattle and carabao. Be sure
not to allow the meat to come in contact with hairs to avoid imparting
goat odor to the meat. Evisceration and chilling in goats are similar with
that in cattle expect that in goats, splitting of the carcass is not done.
10. MEAT AND MEAT PRODUCTS
Meat= properly dressed flesh derived from mature animals in good
conditions at the time of slaughter
Carcass= the body of any slaughtered animal after bleeding and dressing
Dressing percentage= percent yield of the carcass, carcass weight divided by
the slaughter weight multiply by 100
Loin area= the cross sectional is of the longissimus dorsi muscle of pork/beef
Fresh meat= meat from an animal that has not undergone any substantial
physical, microbial and chemical change from the time of change
Finish= the amount, character and distribution of fat in the carcass
Lean cuts= cuts of pork composed of the join, ham and shoulder
Retail cuts= cuts of meat handled in small quantities and which may be
prepared for the table without further cutting and trimming
Wholesale cuts= meats cuts that are handled in bulk and usually require
further cutting before these are prepared for the table
Green weight= weight of a cut of meat in its fresh state before curing or
processing
Brand= any mark or stamp approved by the controlling authority
Rigor mortis= the stiffening of muscles after an animal dies, believed to be due
to muscle contraction
Greening= formation of green color in the skin and other collagenous tissues
as a result of excess nitrite; may also be due to microbial action
HACCP= hazard analysis critical control points the fat granules
Hot bone meat= eat debone before the development of rigor mortis
 Slaughtering, Processing and Marketing of Farm Animals LEA 2021

Hot meat= meat from unaccredited slaughterhouse, or obtained from illegal IMPORTANCE OF PROPER MEAT FABRICATION
source of meat o Lowers cutting losses
o It makes every day conscious of what their buying
MEAT OF A SPECIFIC ANIMALS o It established confidence in all channels of the meat industry
o Cheap parts must be separated from the expensive parts
beef Ox- One year old and above o Cutting of the muscles across the meat fibers to improve tenderness of the
Veal Ox- Less than one year old cut
Pork Pig/ swine Meat processing
Venison Deer Chilling= to firm up the meat and check on the growth of microorganisms (2-
Mutton Sheep- one year old and above 4 Celsius for 24 hours
Lamb Less than one year old Trimming= removes excess fat, part with blood clot and bruises, includes
Chevon Goat deboning when necessary, weighing, washing and dripping
Horsemeat Horse Meat curing
Carabeef Carabao • The meat is subjected to the process of salting, picking, drying and or
smoking
Caraveal Carabao
• Meat is being preserved because some of curing ingredients have
Lapan/lapha Rabbit
antagonistic effect on the microorganism
n
• With general methods:
Poultry Domestic fowl
• Dry cure method= curing ingredients are applied (rubbed) in dry for; ex.
Game meat Game animals (wild, hunted) Tocino, tap, bacon
• Sweet pickle= similar to dry cur but the ingredients are dissolved in
IDENTIFICATION OF CUTS water; ex. Corned beef, chicken ham
PORK • All injected methods= ingredients are dissolved in water and injected to
Wholesale the meat; ex. Cured ham
Ham= 3rd & 4th sacral vertebra, 2 inches anterior to the aitch bone • Combination methods injection methods is combined with either dry cure
Shoulder= 2nd & 3rd ribs or sweet pickle method; ex. Cured ham
Loin= 1 cm. ventral to the blade bone Lean (83%)
Belly= rectangular ribs Water= major component of meat ranging from 47% to 78%
Spare ribs= close as possible to the ribs Protein= 13-18% insoluble protein, .4-.6 % of water- soluble protein
Neck bone Fat (8.5%)
Pig’s feet Bone (8.56%)
Lean and fat trimming milk
Retail Cuts milk production
HAM • relatively good dairy cows in the Philippines and in most of the tropics
o ham butt roast correspondingly yield only about 8-12 kg daily
o Shank half roast • ‘Rule of thumb’ is to feed one kg of reasonably good concentrate mixture
o Butt ham roast/slice for every 2.5 kg of milk in excess of 6 kg if the forage is of good quality.
o Center ham roast/slice
o Shank ham roast/slice Composition of milk
o Boneless ham • Milk contains water, milk sugar (lactose), milk fat, proteins, water and
minerals
SHOULDER • Rich source of calcium, riboflavin (b2) vitamin b12, iodine and
Boston butt phosphorous
o Boston butt • Contains all essential amino acids
o rolled Boston butt • Its proteins composed of globulins, casein and lactalbumin portions of the
Picnic globulins of milk are structural parts of antibodies. Casein is the most
o picnic or arm roast abundant protein constituents of milk
o picnic slice or arm steak
COLOSTRUM= the first secretion of the mammary gland; also contains
LOIN antibodies that give newborn animals protection against disease
o blade loin roast (3rd-9th rib) • milk produced under ideal condition has slightly sweet and pleasant taste
o center loin roast (10th-2nd lumbar) • fat has low fat contents tends to be flat while that with higher fat has
o sirloin roast (3rd lumbar to 3rd sacral creamy and fuller flavor
• milk fat is the variable milk constituents
BELL
lactose= a sugar milk and can be digested by the enzyme’s lactase produce by
o Bacon slab
human
o Bacon slice
lactose intolerance= occurs when man does not produce enough lactase to
o Spare ribs completely digest the lactose. This undigested lactose stays abdominal
pain, diarrhea and flatulence(gas)
BEEF pasteurization= process of heating milk to a certain temperature for a
Wholesale certain period of time required to destroy any pathogenic microorganism.
Forequarter
Chuck, brisket, shank, ribs and short plate MILK PRODUCTS
Hindquarter Whole milk=
Round, sirloin, short loin and flank upon drying: whole milk powder
Retail cuts upon separation= cream and skim milk
Sirloin tip, knuckle tip steak, rolled rump roast cream= upon churning: butter and buttermilk
butter= upon separation: butteroil or anhydrous milk
Composition of meat buttermilk= upon drying: buttermilk powder
• Contains of lean, fat, bones connective tissues and other similar elements skim milk=
• Lean is the most important part of meat in relation to human nutrition upon drying: skim milk powder or nonfat dry milk
• Meat protein has a high biological value. It can supply essential nutrients upon acidification or addition of rennet: cheese (add casein) and whey
needed for normal growth and physiological function of human adults whey= upon drying: whey powder
without being fortified evaporated milk= whole milk from which about 60% of the water has been
• Contains sufficient vit-B, p, fe and k but deficient in ca removed and contains not less than 25.8% total milk solids and 7.8% milk
fat; also known as unsweetened condensed milk; compare to raw milk, it
Meat fabrication= refer to the process of cutting carcasses into standard has greater viscosity and is creamy in color.
wholesale and retail cuts
 Slaughtering, Processing and Marketing of Farm Animals
Homogenized milk= milk which has been treated in such a manner as to
ensure break-up of the fat granules
EGG PRODUCTION
The major factor affecting nutrients requirements for egg production are:
a. rate of egg production
b. egg size or weight
c. egg shell thickness
d. body size of layer
• the principal factor affecting egg shell quality is dietary Ca
• egg shell quality can be measured by specific gravity of egg, shell
thickness, shell smoothness, breaking strength, and percentage of cracks
or shell appearance
• low dietary calcium levels, less than 2.0 percent decrease egg shell quality
in chickens.
Composition of egg
Made up of three parts: yolk, albumen and shell and has a chemical
composition of water, protein, fat, carbohydrates and ash
Egg has more vitamin A and milk and are a source
of riboflavin and vitamin D.
BASIC PRINCIPLE IN PROPER HANDLING AND PROCESSING OF MEAT
AND, MILK
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;
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 it 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;
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
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
LEA 2021
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
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
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
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; and
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; and
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.
d. In relation to cattle, pigs and slipped includes where necessary splitting of
the carcass. To split means the dividing of the carcass lengthwise on the
medial line.
 Slaughtering, Processing and Marketing of Farm Animals
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;
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;
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
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;
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
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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 cattle 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
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;
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
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
 Slaughtering, Processing and Marketing of Farm Animals
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;
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;
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
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;
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 may be 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
LEA 2021
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;
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 product 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;
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, shechita and kosher;
Residues= any foreign substances including metabolites, therapeutic or
prophylactic 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;
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
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
 Slaughtering, Processing and Marketing of Farm Animals
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
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
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;
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
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
LEA 2021
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
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 longissimus 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
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
Quick-frozen pork carcass-- pork carcass that had been previously chilled
and exposed to an air temperature of -23 oC (-9.4oF) or lower and then
brought to an internal temperature of -20 oC (-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
Cutting scheme for Pork
a. Primal cuts
1. Whole shoulder Boston shoulder (Paypay); Picnic shoulder (Kasim)
2. Middle  Loin; Belly (Liempo); Tenderloin (Lomo)
3. Hind leg (Pigue)
b. Minor cuts
1. Head (Ulo)
2. Foreshank and foot (Pata unahan)
3. Hindshank and foot (Pata hulihan)
Cutting scheme for Beef
a. Forequarter 
1. Plate (Tadyang);
2. Brisket (Punta Y Pecho);
3. Front Limb (Paypay at Kenchi sa Unahan);
4. Neck (leeg);
5. Chuck (Kadera sa Unahan);
 Slaughtering, Processing and Marketing of Farm Animals LEA 2021

6. Rib Set (Kadera sa Hulihan) o Hydrogen peroxide (H2O2), when applied to meat surfaces etc. it
b. Hindquarter  disintegrates into oxygen and water, whereby the oxygen develops the
1. Hind Shank (Kenchi sa hulihan); antimicrobial and bleaching effect. It causes color changes on meat
2. Flank (Kanto); surfaces, sometimes used for bleaching cattle stomachs (tripes). Another
3. Loin (Tagiliran); substance used for bleaching tripes is Calcium carbonate (CaCO3)
4. Rump (Tapadera); o Antibiotics such as nisin (bacteriocin deriving from Strept. lactis bacteria),
5. Round (Kabilugan) suppresses bacterial growth, used for some foods (dairy industries), but
Cutting scheme for Chicken generally not allowed and discouraged for use in meat industries; or
a. Whole; Half; Front Quarter (Breast quarter); Hind Quarter (Leg Quarter) sulphamethazine used as an antibiotic in pigs with possible residues
b. Wing; Wing Drumette; Winglet (V-wings) occurring in the meat.
c. Leg; Thigh; Drumstick o Sulphur dioxide, is widely legally used in food manufacturing (fruits,
d. Breast (full or half breast); Wishbone; Trimmed Breast (Half); Breast Fillet juices), but use in the meat sector discouraged or forbidden, as it would
e. Whole Back; Stripped Back further add to the daily intake by consumers and, most importantly, it
f. Neck may make poor quality products open to adulteration. The substance has
g. Giblet 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-
Meat products grouped according to the processing technology applied stored products causing them to lighten and reddening in color.
Meat processing technologies include: Moreover, also the beginning bacterial spoilage can be masked through
 Cutting/chopping/comminuting (size reduction) the substance’s inhibitory effect on microorganisms.
 Mixing/tumbling Animal Origin
 Salting/curing  Milk caseinate (90% protein; used in small quantities (2%); have
 Utilization of spices/non-meat additives functional water and fat binding properties)
 Stuffing/filling into casings or other containers  Whole milk or non-fat dried milk (=skim milk) (sometimes used in
 Fermentation and drying indigenous meat preparations as a protein extender)
 Heat treatment  Gelatine (binding properties and meat extender)
 Smoking  Blood plasma (predominantly binding properties)
 Eggs (extender and binding ingredient for meat pieces and fried
Non-Meat Ingredients (According to Origin) sausages)
a. Chemical substances Transglutaminase (exclusively binding properties)  (* Natural substance in
 Salt (for taste, impact on meat proteins, shelf-life); Level Used: 1.5-3%, In animal organisms, but now produced synthetically)
processed meat products: 1.5-2.2%
 Nitrite (for curing color, flavor, shelf-life); Levels used of sodium nitrate: c. Plant Origin
0.01-0.03%; Pickling salt  0.5-0.6% nitrate and 99.4-99.5 Sodium  High Protein Content  (as binders to increase water binding
chloride. and fat retention)
 Ascorbic acid, sodium ascorbate, erythorbate (to accelerate curing o isolated soy protein (90% protein) and
reaction); Level used: 0.03% o wheat gluten (80% protein)
 Phosphates (for protein structuring and water binding or increase water- o protein isolates from other legumes
holding capacity by raising the pH as their own pH is alkaline (above 7.0);  Meat Extenders (if rich in proteins; replace expensive meat for lower- or
reduce lipid oxidation/rancidity; ability to reduce microbial growth); medium-grade products by cheaper ingredients of plant origin for cost
Levels used: 0.05-0.5% reduction and volume increase)
 Sugars (provide specific flavor and counteract salty taste, lower the aw- o Soy flour (50% protein)
value, which may be important for dried and canned products, and act in o Soy concentrate (70% protein)
dry fermented sausages and raw hams as a nutrient source for microbes, o Other food legumes (beans, peas, lentils), used for special products only
which convert sugars into organic acids (lactic, acetic) resulting in o Vegetable oil (replace of animal fat; make the meat mix soft and juicy after
souring; and extending the shelf-life; Levels used: 0.5 - 4.0 %. Sugars heat treatment).
(sucrose, dextrose or corn syrup)
 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), carnosine (E
122, red)]
 Chemical Preservatives (sensitive issue; extend the shelf life of meat and
meat products and reduce losses)
 Potassium sorbate (effective mold inhibitor, by dipping sausage casings
(for dry sausages) and for surface treatment of dried meat
(concentrations of 2%) to avoid mold growth during drying and storage)
 Para-hydroxybenzoates (PHB- preservation of certain pasteurized fish
products (1% or less)
Malpractices in meat preservation
o Formalin or Formaldehyde is a strong
o 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.
o 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.
o 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.
 Slaughtering, Processing and Marketing of Farm Animals LEA 2021

 Meat Fillers (if rich in carbohydrates; low protein usually added Description and origin
Uses
quantities of 2-15% while some roots and vegetables up to 50%); cost (in gram per 1 kilo of product)
reduction and adding to volume, some flours and starches belonging to SPICES 
this group of fillers also act to some extend as binders. Black/white pepper Used in a variety (almost all) meat products  1–
o Cereal flours from wheat, rice and corn Fruit’s seed 2.5 g / 1 kg.
o Starches from wheat, rice, corn, potato and cassava Paprika (Fruit seed) Used in frankfurters, minced specialties and other
o Breadcrumbs products. Sometimes used as a coloring
o Rusk (derived by mixing and baking wheat flour) agent. 1-5 g / 1 kg.
o Cereals to be added without milling, e.g., rice, corn Chili (Fruit seed) For spicy products
o Roots and tubers, e.g., cassava, sweet potato Pimento (Fruit seed) It has an aroma similar to a mixture of nutmeg,
o Vegetable and fruits, e.g., onions, bell pepper, carrots, green vegetables, cinnamon and cloves. Used in a variety of
bananas sausage products. Sometimes used as a
o Polysaccharides (Hydrocolloids): partial replacement for black pepper in
frankfurters and some smoked products. 0.3-
o Carrageenan (is the only hydrocolloid product of this group popular in
3.0 g / kg
meat processing, added in quantities of max. 1%, improves slice ability
Mace (Flower) Used in liver sausages, frankfurters and bologna
and cohesiveness). The substance can be considered both binder and
and similar. 0.4-1.0 g / kg
filler.
Ginger (Rhizome) Used in frankfurters and similar products. 0.3-0.5
 Seasoning –flavoring agents
(Root) g / kg
o Natural spices -- dried rootstocks, barks, flowers or their parts and fruits
Nutmeg (Fruit seed) Used in bologna and minced ham sausages,
or seeds of different plants; used in processed meat products are pepper,
frankfurters, liver sausage and gelatinous
paprika, nutmeg, mace, cloves, ginger, cinnamon, cardamom, chili,
meat mixes. 0.3-1.0 g / kg
coriander, cumin and pimento; ground form with particle sizes from 0.1
Clove (Flower) Used in bologna, gelatinous meat mixes and in
to 1 mm
blood and liver sausage. 0.3-0.5 g / kg
o Herbs -- dried leaves of plants such as basil, celery, marjoram, oregano,
Cinnamon (Bark) Astringent and sweet, used in some countries in
rosemary and thyme.
mortadella and bologna sausage. 0.1-0.2 g /
o Vegetable Bulbs – onions and garlic
kg
AROMATIC SEEDS 
Egg
Cardamom Rapid loss of aromatic constituents during
Clean– an egg that is free from foreign material and stains or discolorations
storage. Used in liver sausage and gelatinous
that are readily visible. Eggs with only very small specks, cage marks or
meat mixes. 0.3-5.0 g / kg
stains may be considered clean if such specks, cage marks or stains are
Celery seed Used in fresh pork sausages. 0.3-2.0 g / kg
not of sufficient number or intensity or cover less than 10% of the shell
Coriander seed Contains about 13% of fatty matter and a trace of
surface. Crates/Case or Box – a quantity of 12 trays
tannin. It is used in frankfurters, minced ham,
Egg– the oval or spherical body made of thin but rigid calcareous shell laid by
luncheon meat. 0.3-1.0 g / kg
birds, which contains a ball of yellowish food material, the yol and the
white. Cumin Used for meat specialties with distinct flavour. 
0.2-0.3 g / kg
Egg Grading– the groupings of egg into lots having similar characteristics as
to color, weight and quality CONDIMENTAL HERBS 
Egg White or Albumen– the jelly-like substance surrounding the yolk in the Marjoram Used in liver and white raw-cooked sausages and
egg of a bird Thyme gelatinous meat mixes. 0.5-2.0 g / kg
Fresh– an egg is considered fresh when the egg yolk is still intact and the CONDIMENTAL VEGETAB. 
white is still firm Onion (Bulb) Used in liver sausage, gelatinous meat mixes,
Good Egg– an egg whose shell is unbroken meat loaves. Sometimes replace garlic. 
Producer– a person engaged in the production of eggs 2.0-10.0 g / kg
Retailer– any person who markets eggs to ultimate consumers Garlic (Bulb) Used in many types of raw-cooked sausages. 
Tray– containing to 30 pieces of egg 0.1-0.2 g /kg
Wholesaler– an individual or organization who sells chicken eggs in Chicken eggs shall be packed either in cartons or cases with their small
commercial quantities ends facing down.
Yolk– the yellowish spheroidal mass of food materials surrounded by the Carton/Plastic– the packaging material shall be new, standard plastic tray or
white in the egg of a bird paper cartons molded to suit the size of grade, each holding 6, 12 or 20
eggs.
Minimum Requirements- In all classes subject to the special provisions for Cases– chicken eggs consisting of thirty dozen or more packed in wooden or
each class and tolerances allowed, the table egg must meet the following fiberboard boxes.
requirements: It must be fresh; It must be clean, and free from visible Markings or Labeling– Each container shall be legibly labeled on the same
cracks; It must be practically normal shape, and It must be free from side with the following information: Name of the product or the word
foreign odeos. “eggs”; Weight of the eggs; Name of Producer, Packer and
Distributor/Exporter; The words “Product of the Philippines”, and The
Shell Color Words “Laid on”.
Whites– all eggs must be of the standard chalky white tolerating the very light Milk
cream tints Fresh milk is a milk product made wholly or partly blended with other fresh
Browns– all egg must be apparently brown including the dark cream tints dairy high quality milk produced by the dairy farms or individual farmers.
and any variation in the shade of brown eggshell
Fresh milk products would include the following:
Weight of each egg in the group
Fresh cow’s milk- normal mammary secretion obtained by the complete
Packing– Chicken eggs must be packed in cartoon or suitable containers that milking of one or more healthy cows, free from colostrum, without either
will avoid causing any external or internal damage to the produce; addition to it, or extraction from it, has undergone heat processing,
Weigh class Weight range intended for consumption as liquid milk or for further processing
(In grams/egg) Fresh goat’s milk- normal mammary secretion obtained by the complete
milking of one or more healthy goats, free from colostrum, without either
Jumbo 70 and above addition to it, or extraction from it, has undergone heat processing,
Extra Large 65-70 intended for consumption as liquid milk or for further processing.
Large 60-65 Fresh buffalo’s/carabao’s milk- normal mammary secretion obtained by
the complete milking of one or more healthy buffaloes/carabaos, free
Medium 55-60 from colostrum, without either addition to it, or extraction from it, has
Small 50-55 undergone heat processing, intended for consumption as liquid milk or
Pullets 45-50 for further processing.
Pewee 40-45
No weight <40
 Slaughtering, Processing and Marketing of Farm Animals LEA 2021

Essential composition and quality factors

Raw materials Milk and/or milk products obtained or derived from dairy
animals
Composition Fresh milk shall meet the following minimum components:
Milk fat Milk solids not
(%m/m) fat
(%m/m)

Fresh cow’s milk 3.0 8.25

Fresh buffalo/carabao’s milk 6.0 8.5
Fresh goat’s milk 4.0 8.5

Milk Protein Content = N * 6.38

Contaminants Heavy Metals; Pesticides Residues; Veterinary Drug

Residues; Aflatoxin - The products should not exceed the maximum level
of 0.5 >g/kg for Aflatoxin M1; Microbiological Count

Standard Coliform Salmone Listeria

plate s* lla monocytoge
count (cfu/ml) per 25 nes
(cfu/ ml per 25 ml
ml)
Pasteurized 50,000 ≤ 10 0 0
Product
UHT/Sterili Commercially sterile
zed
Product
*Must be negative for E. Coli