VEAL- meat from cattle less than one year old

CARABEEF- meat from carabaos more than one year old

BASIC PRINCIPLES FOR SELECTING ANIMALS FOR SLAUGHTER
-the basic considerations in selecting animals are as follows:
1. Sex Consideration
2. Age Consideration
3. Size Consideration
4. Class Consideration
5. Health Consideration
6. Finish Consideration

MANAGEMENT OF ANIMALS PRIOR TO SLAUGHTER

There are four management practices given to animals prior to slaughter. These are fasting,
allowing animals to relax, handling them gently and keeping them as clean as possible.
1. Fasting
➢ Feed is not given to the animal, however, sufficient amount of water is provided.
2. Relaxed animal
➢ No form of stress should be given to animal prior to slaughter. If stress cannot be
avoided, animals must be given enough time to rest and gain their composure before
they are slaughtered.
3. Handling animal gently
➢ The part of an animal whipped, kicked or boxed prior to slaughter develops blood clots
and red spots in the meat.
4. Clean Animal
➢ Good sanitation practice is best started by keeping the animal clean.
STEPS IN SLAUGHTERING LIVESTOCK ANIMALS
A. Ante-mortem inspection
➢ is determining whether an animal is fit for slaughter or not.

B. Stunning
➢ is making animals unconscious but not killing them.

C. Sticking
➢ animals must be stuck within 3 minutes after stunning.

D. Cleaning of the carcass

➢ vary within species. There are three distinct methods of cleaning carcasses:
a. Flaying
• is removing the hide.
b. Scalding
• is submerging the carcass in hot water to loosen the hairs and scurf.
c. Singeing
• is burning the hairs and scraping the hairs as soon as these are
burned. This is commonly done in goats.
 E. Evisceration
➢ Refers to the removal of organs from the opening of the carcass up to the complete
removal
F. Halving or splitting or quartering
➢ Dividing the carcass into two along the vertebral column
G. Post-mortem inspection
➢ this is inspecting the carcass for final determination whether it is fit for human
consumption or not.
H. Shrouding
➢ is wrapping the carcass with cheesecloth.
I. Chilling
➢ subjecting meat to a temperature of 0-10°C but best done at a temperature of 2.4°C
J. Aging
➢ is holding the meat for 7-14 days at 36 °F to improve tenderness and flavor of meat.

Note: Weight of the carcass should be obtained after 24-48 hours chilling without the head and
internal organs

SLAUGHTER PROCEDURE IN POULTRY

1. Restraining
➢ The birds are placed in shackle on a moving line to be slaughtered.
2. Stunning
➢ used to render the animal unconscious prior to sticking and bleeding
3. Bleeding
➢ is done by cutting the throat with a knife.
4. Scalding
➢ immersing the birds in a tank of hot water known as a scald tank to loosen the feathers.
5. Plucking
➢ removal of feathers
 6. Beheading with crop incision
➢ an incision is made on the dorsal aspect of the neck from the head to the point where
the thoracic vertebrae begin.
7. Feet cutting
➢ cutting of feet from torso-metatarsal joint with a sharp knife and removal of oil gland.
8. Evisceration
➢ carcasses are hung by hooks to the shackles for evisceration.
9. Pre-chilling
➢ preliminary chilling of the carcass from the temperature around 35°C which is the
temperature of the carcass as it leaves the evisceration line, is achieved by water
chilling .
10. Dripping
➢ poultry dripping drum designed for all kinds of poultry processing enterprises,
specialized for separation water from poultry after pre-chiller.
11. Trussing
➢ tie up the wings and legs of the bird.
12. Sorting, weighing and packing
➢ weighing, sorting and quality grading are ensured before the packing stage by the most
developed machines. The packing process is supervised by trained staff to ensure that
the chicken is packed into plastic bags correctly.
13. Final chilling
➢ the temperature for final chilling before shipment is usually about −2 to −1 °C (28 to
30°F), just above the freezing point for poultry.
14. Freezing
➢ the birds can be packed into polyethylene bags or portioned and frozen to a temperature
of -18°C.
15. Dispatching
➢ sending to the destination.

BRANDING SITE OF SLAUGHTERED ANIMALS

The branding site in cattle, carabao, buffaloes and horse
a. One on upper thigh
b. Upper side and lower side of the trunk
c. Upper shoulder
d. Base of the tongue
BRANDING SITE IN HOGS
a. One on each thigh
b. Upper side and lower side of the trunk
c. On cheek and forehead