SLAUGHTERING, PROCESSING, AND

MARKETING OF ANIMAL PRODUCTS

MANUEL D. GACUTAN JR
MSc Animal Science/MSc Animal-Derived Foods
Assistant Professor III, DAS-CAFS
email: manuel.gacutan@vsu.edu.ph

Review for the Licensure Examination for Agriculturist

Center for Continuing Education
June 22, 2017 Visayas State University
Visca, Baybay City, Leyte

Friday, 23 June 17
 Background About Meat Animals
What brought man to the habit of eating meat?
- man scavenge foods from the kills of more
effective predators in the wild
- meat becomes part of the diet of early Homo
sapiens
- advent of hunting techniques to tear flesh apart,
use of sharp stones
- animal domestication starts
ø loose contact with free breeding
ø confinement of animals with breeding in captivity
ø planned development of breeds

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Background About Meat Animals
How did domestication of animals change meat eating
habits of humans?

- trends in animal domestication ensured meat as a

reliable source of human food

- reduction in the number of animal species considered as

significant sources of meat

ø Today, humans consume meat from carcasses of

cattle, sheep, goats, pigs, buffaloes, camels, yaks,
llamas, deer and rabbits.

ø From mammalian species, we eat those of domestic

poultry such as ducks, turkeys, geese, quails,
chickens, ostrich

ø Also, we eat meat from reptiles, fish, and many

invertebrates
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Background About Meat Animals
What is red meat and white meat?

- the most important meat producing

animals remain the domestic ruminants,
pigs, and poultry

- ruminants and pigs are often grouped as

“red meat” while poultry are the “white
meat”
Red Meat

ø slow twitch muscle fibers (type I muscle) suited for extended periods
of activity (standing, walking); need a consistent energy source

ø myoglobin stores oxygen in muscle cells which is used to extract the

energy needed for constant activity; the more myoglobin there is in
the cells,the redder or darker the meat
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Background About Meat Animals
What is myglobin?

Background About
Text Meat Animals
ø iron-oxygen binding protein
found in sarcoplasm of muscle
fibers

ø cont ains a heme whic h

contains iron that binds with
oxygen for the characteristic
red pigment coloration of the
meat

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Background About Meat Animals
White Meat

ø fast twitch (type II muscles) muscle

fibers used for quick burst of
activity like sustaining flight in
avians

ø this type of muscles (breast

muscles) get energy from
glycogen

ø not all muscle type of poultry

animals are fast twitch (leg
muscles)
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Background About Meat Animals
Red/Slow Twitch/Oxidative White/Fast Twitch/Glycolytic
Muscle Muscle
Requires availability of oxygen mostly anaerobic muscles

Low glycogen content high glycogen content

High lipid content low lipid content

Larger number of capillaries for O2 less capillaries

higher concentration of myoglobin less concentration of myoglobin

characteristics of postural muscles muscle with rapid movement

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following statements does
NOT characterize a red meat?

A.  common in ruminant meat

B.  type 1 muscles
C.  characterized as fast twitch muscles
D.  found in postural muscles
E.  muscles suited for prolonged or extended
periods of activity
F.  high concentration of myoglobin

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following statements does
NOT characterize a red meat?

A.  common in ruminant meat

B.  type 1 muscles
C.  characterized as fast twitch muscles
D.  found in postural muscles
E.  muscles suited for prolonged or extended
periods of activity
F.  high concentration of myoglobin

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following statements describes
a glycolytic type of muscle?

A.  require low concentration of oxygen

B.  source of energy comes from fats/lipid
C.  myoglobin concentration is high
D.  higher degree of oxidation of iron in the
heme component of the myoglobin
E.  normally has higher amount of capillaries
F.  mostly aerobic muscle

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following statements describes
a glycolytic type of muscle?

A.  require low concentration of oxygen

B.  source of energy comes from fats/lipid
C.  myoglobin concentration is high
D.  higher degree of oxidation of iron in the
heme component of the myoglobin
E.  normally has higher amount of capillaries
F.  mostly aerobic muscle

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Growth and Development of Animals
Why animals eat food?
Animals eat food for maintenance of existing tissues and other
physiological functions (growth, reproduction, lactation,
production)
Growth
An increase in size or
weight of an animal

Development
Change in body
conformation and
shape; and its various
functions and faculties
come into full being “S” shaped of Sigmoid Curve of Growth

Friday, 23 June 17
 Growth and Development of Animals
ø Different parts of the body mature at a different times

HEAD develops faster and matures earlier

THORAX follows before the LOIN

CENTRAL NERVOUS SYSTEM matures before the BONE

MUSCLE maturation will follow
The last tissue to mature is the FAT
ø perinephric fat
ø intermuscular fat
ø subcutaneous fat
ø intramuscular fat Kidney showing
perinephric fat
a marbled meat
Friday, 23 June 17
 + Which of the following terms refer to the
development of fat within muscles which
contributes to the marbling effect of the
meat?

A.  intermuscular fat

B.  intramuscular fat
C.  visceral fat
D.  perinephric fat
E.  leaf fat
F.  subcutaneous fat

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following terms refer to the
development of fat within muscles which
contributes to the marbling effect of the
meat?

A.  intermuscular fat

B.  intramuscular fat
C.  visceral fat
D.  perinephric fat
E.  leaf fat
F.  subcutaneous fat

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which among the following meat
would you expect to have greatest
marbling effect?

A.  Pork
B.  Beef
C.  Chevon
D.  Mutton
E.  Chicken
F.  Carabeef

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which among the following meat
would you expect to have greatest
marbling effect?

A.  Pork
B.  Beef
C.  Chevon
D.  Mutton
E.  Chicken
F.  Carabeef

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 WHAT IS AN ANIMAL WELFARE?

Is it related to physical
and mental well-
being?

Highly productive
animals, a measure of
good welfare?

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 THE NATURAL BEHAVIOR OF
ANIMALS

SCAVENGING BEHAVIOR ROOTING BEHAVIOR

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 WELFARE CONCERNS IN ANIMAL
PRODUCTION

Belgain
blue bull

ø Too large cows from selected sire breeds

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 WELFARE CONCERNS IN ANIMAL
PRODUCTION

ø Broilers growing too fast

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 WELFARE CONCERNS IN ANIMAL
PRODUCTION

ø Restricted feeding in Broiler breeder parent stock

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 WELFARE CONCERNS IN ANIMAL
PRODUCTION

ø Confinement and cage systems

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 WELFARE CONCERNS IN ANIMAL
PRODUCTION

ø Veal production
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 WELFARE CONCERNS IN ANIMAL
PRODUCTION

ø Removal from their home environments

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 WELFARE CONCERNS IN ANIMAL
PRODUCTION

ø Mixing with unfamiliar animals and transport over sometimes long distances
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 WELFARE CONCERNS IN ANIMAL
PRODUCTION

ø Effect of centralization of slaughter houses and painful slaughter

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 THE UK 1979’S FARM ANIMAL
WELFARE COUNCIL 5 FREEDOMS

Freedom from hunger and thirst

Freedom from discomfort
Freedom from pain, injury or disease
Freedom to express normal behavior
Freedom from fear and distress

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following choices is the most
important consideration to prevent heat
stress in animals during transport?

A.  Type of vehicle used

B.  Availability of feeds
C.  Time of the day
D.  Mode of transportation
E.  Ante mortem inspection
F.  Clearance from the quarantine office

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following choices is the most
important consideration to prevent heat
stress in animals during transport?

A.  Type of vehicle used

B.  Availability of feeds
C.  Time of the day
D.  Mode of transportation
E.  Ante mortem inspection
F.  Clearance from the quarantine office

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Veal production in conservative countries is
an inhumane act because of the following
reasons, EXCEPT:
A.  Absence of mother – offspring
communication
B.  Failure to practice grazing behavior
C.  Breeding at a young age
D.  No or limited access to sunlight
E.  Absence of colostrum milk feeding
essential for 1 week of age
F.  Complete confinement since day-old to
harvest
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + Veal production in conservative countries is
an inhumane act because of the following
reasons, EXCEPT:
A.  Absence of mother – offspring
communication
B.  Failure to practice grazing behavior
C.  Breeding at a young age
D.  No or limited access to sunlight
E.  Absence of colostrum milk feeding
essential for 1 week of age
F.  Complete confinement since day-old to
harvest
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 HUMANE HANDLING OF ANIMALS
PRIOR TO SLAUGHTER

What is humane handling of animals?

ø ethical methods used that does not inflict any pain to
the animals

REPUBLIC ACT NO. 10631

ANIMAL WELFARE ACT OF 2013, Formerly RA 8485 of 1998
AN ACT TO PROMOTE ANIMAL WELFARE IN THE PHILIPPINES

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 REPUBLIC ACT NO. 8485
ANIMAL WELFARE ACT OF 1998

SECTION 6: Killing of animals is unlawful except in the following

instances:
ø Part of the religious rituals of an established religion or sect or a ritual
required by tribal or ethnic custom of indigenous cultural communities
ø Pet animal is afflicted with an incurable communicable disease
ø Prevent an imminent danger to the life or limb of a human being
ø Purpose of animal population control
ø Killed after it has been used in authorized research or experiments
ø Killing is deemed necessary to put an end to the misery of animal
ø Any other ground analogous to the foregoing

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 DEPARTMENT OF AGRICULTURE
Administrative Order No. 40 of 1999

Rules and Regulation on the Conduct of Scientific Procedures Using Animals

The intention is to grant authorization to conduct scientific procedures
using animals

ø Existence of Institutional Animal Care and Use Committee (IACUC)

WHAT IS ANIMAL EUTHANASIA?

It is the process of inducing painless death to animals. It should be
done rapidly and humanely and must occur with least fear, anxiety,
pain and distress to the animals. It should be done away from public
view.

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 DEPARTMENT OF AGRICULTURE
Administrative Order No. 18 of 2008

Rules and Regulation on Humane Handling in the Slaughter of Animals for Food
(in accordance to RA 8485)

Examples of Inhumane Acts:

1. Unnecessary, irritating noises
2. kicking and tail twisting
3. lifting
4. eye, genital and anal poking
5. hot water splashing
6. knife, razor, or blade incision to mark skin
7. drenching or forced oral administration of water

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices offer advantages
or benefits of humane handling of animals,
EXCEPT:

A.  Results to high quality meat

B.  Stress-free animals
C.  Promotes safety to handlers of animals
D.  Favorable ante-mortem decision
E.  Equipment are not easily damaged
F.  Reduce trimming losses of the meat

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices offer advantages
or benefits of humane handling of animals,
EXCEPT:

A.  Results to high quality meat

B.  Stress-free animals
C.  Promotes safety to handlers of animals
D.  Favorable ante-mortem decision
E.  Equipment are not easily damaged
F.  Reduce trimming losses of the meat

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Killing of animals can be considered lawful on
the basis of the following reasons, EXCEPT:

A.  Pose threat to human life

B.  Killing experimental animals from authorized
research in quest for treatment of cancer
C.  Eradicating pests in field crops like rodents
D.  Homeless and very thin animals
E.  Hunting of wild animals for food
F.  Mass killing or incineration of broilers
affected with bird flu

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Killing of animals can be considered lawful on
the basis of the following reasons, EXCEPT:

A.  Pose threat to human life

B.  Killing experimental animals from authorized
research in quest for treatment of cancer
C.  Eradicating pests in field crops like rodents
D.  Homeless and very thin animals
E.  Hunting of wild animals for food
F.  Mass killing or incineration of broilers
affected with bird flu

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Killing of animals can be considered lawful on
the basis of the following reasons, EXCEPT:

A.  Sacrificial animal for ethnic tribes

B.  Severely fractured animal after getting hit
by vehicle
C.  Too old pig
D.  Aggressively attacking horned and
untamed bull attacking a caretaker
E.  Rabbits in a rabbit farm
F.  Runt or the smallest and underweight
piglet in a litter size
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + Killing of animals can be considered lawful on
the basis of the following reasons, EXCEPT:

A.  Sacrificial animal for ethnic tribes

B.  Severely fractured animal after getting hit
by vehicle
C.  Too old pig
D.  Aggressively attacking horned and
untamed bull attacking a caretaker
E.  Rabbits in a rabbit farm
F.  Runt or the smallest and underweight
piglet in a litter size
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + What specific government legislation is
referred to “rules and regulation on the
conduct of scientific procedures using
animals?

A.  RA 8485
B.  AO No. 18 Series of 2008
C.  RA 9296
D.  Institutional Animal Care and Use
Committee
E.  AO No. 4 Series of 1999
F.  National Meat Inspection Service
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + What specific government legislation is
referred to “rules and regulation on the
conduct of scientific procedures using
animals?

A.  RA 8485
B.  AO No. 18 Series of 2008
C.  RA 9296
D.  Institutional Animal Care and Use
Committee
E.  AO No. 4 Series of 1999
F.  National Meat Inspection Service
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following choices are true
regarding the conduct of animal euthanasia,
EXCEPT:

A.  Apply only humane methods

B.  Execute as rapid as possible
C.  Animal should not show signs of fear and
anxiety
D.  Done in public view
E.  Performed to put an end to severely
suffering animal
F.  Absence of painful crying
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following choices are true
regarding the conduct of animal euthanasia,
EXCEPT:

A.  Apply only humane methods

B.  Execute as rapid as possible
C.  Animal should not show signs of fear and
anxiety
D.  Done in public view
E.  Performed to put an end to severely
suffering animal
F.  Absence of painful crying
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Slaughtering of Animals and Carcass
Fabrication

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 FASTING OF ANIMALS

ø Physically fit animals must be conveyed directly to holding pen of the

slaughter house for rest

ø Fasting of animals should be observed, but water should be provided

ad libitum

Benefits of Fasting Animals Prior to Slaughter

- easiness in eviscerating and cleaning of the viscera
- increase the dressing percentage
- savings in the cost of feeds

Fasting Requirements:
Swine and Poultry - at least 24 hours
Small & Large Ruminants - at least 24-48

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 conduct of Ante-mortem inspection
Ante Mortem - means “before death” is inspection of live food
animals prior to being slaughtered
Check for:
1) Veterinary Health
Segregate & Certificate
isolate suspect animals, 2) Shipping Permit
then subjected for thorough 3) Certificate of Ownership
inspection and shall be the or Transfer Certificate of
last to be slaughtered Ownership
Inspection shall Records
be made on the day or to Keep:
not later than 24 hrs after 1) Animal Identification
arrival or 2 hrs before 2) Name of Dealers
slaughter Requirements for 3) Places of Production
ANTE MORTEM 4) Health Status
Report
Only INSPECTION
food animals shall be RA 9296
received, inspected in the Ante-
holding pen and allowed
“Meat Inspection Code mortem may not be
for slaughter of the Philippines” conducted in case of
emergency
slaughter
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 conduct of Ante-mortem inspection
“Suspect”
requires thorough inspection by “Condemned”
a Veterinarian systemic disease; zoonotic disease,
General Behavior dead; or dying condition requires
Body parts proper disposal
Moving tail
Judgements “Rejected for Slaughter”
Bright eyes
Advanced stage of pregnancy,
ø at rest Smooth hair coat/feather recent parturition, recent abortion,
ø in motion very young
Normal Breathing

Erect Ears “Delayed for Slaughter”

Good Stance signs of fatigue or stress,
“Emergency Slaughter” injury; drug residues, willful
Exudates Excessively painful condition inflicted injury, flooding
that killing should not be
delayed
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 PROCEDURES IN SLAUGHTERING CHICKEN

Broilers in Crates Improvised machine for sticking

4 6
2

1 3
Electrical Stunning and sticking of Ostrich
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 PROCEDURES IN SLAUGHTERING CHICKEN

ø cut the head

ø slit the skin on the neck
ø pull trachea & esophagus
ø loosen the crop
ø slit abdominal cavity
ø extend slit up to the vent
ø pull visceral organs out
8
Poultry Giblets
Heart
Liver
7 9
Gizzard

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Poultry dressing percentage
computation
Table 1. Comparison of the Dressing Percentage of various Poultry Species
Poultry Species Live Weight Dressing Percentage
Chicken 1000 g 75.00%
Mallard Duck 1250 g 60.00%
Muscovy Duck 2500 g 70.00%
Goose 3250 g 66.15%

Assignment: Find out the Full Dressed Weight of each poultry species.

Eviscerated or Full Dressed Weight

(After removal of head, feathers, entrails, feet, and blood)
Dressing Percentage = -------------------------------------- x 100
Live Weight

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices are preparatory
steps in slaughtering of animals, EXCEPT:

A.  Shower/bathing of animals

B.  Fasting
C.  Adequate rest
D.  Sorting based on sizes
E.  Weighing
F.  None of the above

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices are preparatory
steps in slaughtering of animals, EXCEPT:

A.  Shower/bathing of animals

B.  Fasting
C.  Adequate rest
D.  Sorting based on sizes
E.  Weighing
F.  None of the above

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following statements are true in
slaughtering of chicken, EXCEPT:

A.  Scalding native chicken requires higher

temperature but shorter time than broilers.
B.  In electrical stunning, immediate sticking should
be done to prevent regain of conscious state.
C.  There are more filoplume in broiler chicken
than ducks.
D.  Plucking and defeathering are two similar terms
referring to removal of feathers.
E.  Sticking should be made about 3cm below the
left earlobe.
F.  Fasting requirement is as short as that of pigs.
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following statements are true in
slaughtering of chicken, EXCEPT:

A.  Scalding native chicken requires higher

temperature but shorter time than broilers.
B.  In electrical stunning, immediate sticking should
be done to prevent regain of conscious state.
C.  There are more filoplume in broiler chicken
than ducks.
D.  Plucking and defeathering are two similar terms
referring to removal of feathers.
E.  Sticking should be made about 3cm below the
left earlobe.
F.  Fasting requirement is as short as that of pigs.
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + Which of the following is considered a
poultry giblet?

A.  Crop
B.  Spleen
C.  Heart
D.  Proventriculus
E.  Pancreas
F.  Vent

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following is considered a
poultry giblet?

A.  Crop
B.  Spleen
C.  Heart
D.  Proventriculus
E.  Pancreas
F.  Vent

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices are true about
dressing percentage (DP) in poultry species,
EXCEPT:

A.  higher liveweight (LW) results to lower

carcass weight (CW) and lower DP
B.  Fasting results to higher DP
C.  Anatomy of the birds affects DP
D.  Head is included in the CW in the
computation of DP
E.  Efficiency of bleeding man affect DP
F.  None of the above
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following choices are true about
dressing percentage (DP) in poultry species,
EXCEPT:

A.  higher liveweight (LW) results to lower

carcass weight (CW) and lower DP
B.  Fasting results to higher DP
C.  Anatomy of the birds affects DP
D.  Head is included in the CW in the
computation of DP
E.  Efficiency of bleeding man affect DP
F.  None of the above
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + Which of the following choices will
likely have the highest DP considering
maturity, health, and fasting
requirement?

A.  Bantam chicken

B.  Ostrich
C.  Goose
D.  Turkey
E.  Muscovy duck
F.  Guinea fowl

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following choices will
likely have the highest DP considering
maturity, health, and fasting
requirement?

A.  Bantam chicken

B.  Ostrich
C.  Goose
D.  Turkey
E.  Muscovy duck
F.  Guinea fowl

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 PROCEDURES IN SLAUGHTERING Swine

eg. carbon dioxide

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 PROCEDURES IN SLAUGHTERING Swine

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 PROCEDURES IN SLAUGHTERING Swine

9
8

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 SWINE dressing percentage
computation

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
PROCEDURES IN SLAUGHTERING ruminants

1 2

ø Blank cartridge propels short bolt (metal rod) from the barrel & hits the skull
ø Results to intracranial pressure and damage to the brain
ø Effective on cattle and small ruminants whose skulls are thicker
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
PROCEDURES IN SLAUGHTERING ruminants
Other Stunning Methods

Pithing Knife
Severe the spinal cord
at the atlanto-
occipital joint
(between foramen
magnum and neck)
Electric Shock
About 1.2 ampere for a
minimum of 2 seconds

Sledge Hammer
Direct blow or smash at the mid
forehead in line with the ears where the
skull is thinnest

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
PROCEDURES IN SLAUGHTERING ruminants
Tying the foot of unconscious animal
(optional, in case of electric stunning)
Stunning to sticking interval
- 10-15 seconds
4
3

5
Outer side of the hide must
Remove legs at the carpals never touch the skinned
(forelegs) and tarsals
(hindlegs) 6 surface of the carcass

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices facilitate bleeding
efficiency in slaughtering of large animals,
EXCEPT:

A.  Shackling by tying the hindfeet

B.  Proper sticking procedure
C.  Hoisting while doing evisceration
D.  Proper execution of stunning procedure
E.  Observance of stunning to sticking
interval
F.  Flaying to facilitate dripping of the blood
from carcass surface
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following choices facilitate bleeding
efficiency in slaughtering of large animals,
EXCEPT:

A.  Shackling by tying the hindfeet

B.  Proper sticking procedure
C.  Hoisting while doing evisceration
D.  Proper execution of stunning procedure
E.  Observance of stunning to sticking
interval
F.  Flaying to facilitate dripping of the blood
from carcass surface
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
PROCEDURES IN SLAUGHTERING ruminants

8
7 Cut through atlanto-
Saw downwards to midline
of brisket while in
occipital region hoisting position

9 Carcass and viscera

inspection Always prevent cross
contaminations

10

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
PROCEDURES IN SLAUGHTERING ruminants

11 12
13

ø Split carcass down the back bone with saw or cleaver from pelvis to the neck
ø Finally, split carcass into 4 quarters before weighing & dispatching

LARGE RUMINANTS
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
PROCEDURES IN SLAUGHTERING ruminants
1. Preparatory Steps

3. Sticking 4. Dehairing
2. Stunning

7. Post Mortem

6. Evisceration
5. Flaying
SMALL RUMINANTS
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr 8. Splitting
Friday, 23 June 17
 + Which of the following stunning methods
should observe strict stunning to sticking
interval (SSI)?

A.  Use of pithing knife

B.  Use of sledge hammer
C.  Electrical stunning
D.  Captive bolt stunning
E.  All of the above
F.  None of the above

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following stunning methods
should observe strict stunning to sticking
interval (SSI)?

A.  Use of pithing knife

B.  Use of sledge hammer
C.  Electrical stunning
D.  Captive bolt stunning
E.  All of the above
F.  None of the above

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following stunning methods is
the most difficult to be performed in hogs?

A.  Use of sledge hammer

B.  Electrical stunning
C.  Captive bolt stunning
D.  Carbon dioxide chamber
E.  Use of pithing knife
F.  None of the above

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following stunning methods is
the most difficult to be performed in hogs?

A.  Use of sledge hammer

B.  Electrical stunning
C.  Captive bolt stunning
D.  Carbon dioxide chamber
E.  Use of pithing knife
F.  None of the above

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 conduct of POST-mortem inspection
Post Mortem - means “after death” is inspection of the carcass and
parts of the meat used for human food Meat
inspector should
All parts of
possess professional and
slaughtered animal
technical knowledge and
must remain identifiable
skills like viewing,
as belonging to a given
palpation, olfaction,
carcass
and incision
If found fit for
Conducted after human consumption,
dressing especially some mark with “inspected and
lesions may fade in passed” and issued with
time Requirements for “Meat and Meat Products
Inspection Certificate,
POST MORTEM
MMPIC”
Meat INSPECTION
establishment shall RA 9296
provide the facilities and Record
equipment & personnel
“Meat Inspection Code results on the
to conduct post- of the Philippines” Daily Meat
mortem Inspection Report
NMIS
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 conduct of POST-mortem inspection

Head Inspection Viscera Inspection

Observe eyes, fat, cheek muscles, Observe spleen, lungs,
tongue, and lymph nodes such as heart, liver, bile duct,
mandibular, parotid, & kidney and lymph nodes
pharyngeal such as mesenteric &
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr hepatic (portal)
Friday, 23 June 17
 conduct of POST-mortem inspection

Swollen
lymph nodes

Carcass Inspection
Observe neck, thoracic, abdominal, lumbar,
and pelvic regions. Observe efficiency of
bleeding, color, unusual odors and lymph
nodes such as inguinal, prescapular,
prefemoral, & mammary (if female)
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 conduct of pOST-mortem inspection
“Inspected and Passed” “Condemned”
no evidence of disease, or defective affected with a disease affecting public health,
condition, or animal health contaminated with hazardous chemical substances,
restriction uterus contain dead, stillbirth or mummified fetus(es),
viscera has not been properly cleaned, contaminated/
Head unwholesome blood

“Partially Condemned or
Approved for Partial Trimming”
localized lesions affecting only
Judgements Carcass
part of the carcass or offals

“Conditionally Approved”
Contaminated carcass but can be treated
Viscera “Retained” through sterilization like boiling (marked
if it requires microbiological, as “Passed for Sterilization”). In case of
toxicological, histological, or abnormal color or odor, it can be marked
other lab exam as “Passed for Freezing or Chilling”
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following knowledge and skills are
important as a competent meat inspector,
EXCEPT:

A.  Knowledge anatomy and physiology

B.  Knowledge in pathology
C.  Knowledge in parasitology
D.  Skills in recognizing smell and color of hot
carcass
E.  Skills in recognizing taste and texture of
hot carcass
F.  Knife handling skills
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following knowledge and skills are
important as a competent meat inspector,
EXCEPT:

A.  Knowledge anatomy and physiology

B.  Knowledge in pathology
C.  Knowledge in parasitology
D.  Skills in recognizing smell and color of hot
carcass
E.  Skills in recognizing taste and texture of
hot carcass
F.  Knife handling skills
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Fabrication of carcass
ø This means cutting carcass into standard wholesale or
retail cuts. This is done for the following reasons:

1. maximize profit from the sale of meat

2. lowers cutting losses
3. establish market of specific cuts

Carcass fabrication may vary!

ø types of animal used
ø modifications to meet market demands
ø random cutting errors in meat
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Fabrication of chicken

Forequarter
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Fabrication of chicken

Hindquarter

Miscellaneous cut

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Fabrication of pork carcass

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Fabrication of beef carcass

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Fabrication of mutton/chevon carcass

shoulder

loin leg
breast &
foreshank

rib
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following choices are reasons for
conducting carcass fabrication; EXCEPT:

A.  Lean cuts can be priced more expensive than

bony cuts
B.  Less trimmings and wastage of meat
C.  Reduce chance of rancidity of fat (inferior
quality) because fat cuts are separated from
lean cuts
D.  Assurance of choice cuts to be marketed
easily
E.  Facilitate easy keeping or storage of meat
F.  None of the above
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following choices are reasons for
conducting carcass fabrication; EXCEPT:

A.  Lean cuts can be priced more expensive than

bony cuts
B.  Less trimmings and wastage of meat
C.  Reduce chance of rancidity of fat (inferior
quality) because fat cuts are separated from
lean cuts
D.  Assurance of choice cuts to be marketed
easily
E.  Facilitate easy keeping or storage of meat
F.  None of the above
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following statements describe the chicken
carcass fabrication; EXCEPT:
A.  The breast is the meatiest wholesale cut
B.  The leg wholesale cut originates in the pelvic
region of the chicken carcass
C.  Thigh and drumstick can be separated at the
femuro-tibial junction
D.  The sternum bone is supporting and giving
shape to the breast bone
E.  Bony cuts of chicken carcass include ribs and
back
F.  The neck wholesale cut, though a miscellaneous
cut, has the esophagus unremoved during
slaughter
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following statements describe the chicken
carcass fabrication; EXCEPT:
A.  The breast is the meatiest wholesale cut
B.  The leg wholesale cut originates in the pelvic
region of the chicken carcass
C.  Thigh and drumstick can be separated at the
femuro-tibial junction
D.  The sternum bone is supporting and giving
shape to the breast bone
E.  Bony cuts of chicken carcass include ribs and
back
F.  The neck wholesale cut, though a miscellaneous
cut, has the esophagus unremoved during
slaughter
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following statements describe the wing
portion of the chicken carcass; EXCEPT:

A.  It originates in the thoracic vertebra

B.  It can be considered wholesale and at the same
time retail cut
C.  The bone in the wing drummette is the
humerus bone
D.  Radius-ulna is supporting the midjoint wing
E.  The wingtip is formed and shaped by tarsals and
metatarsals
F.  It is a forequarter cut in chicken carcass

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following statements describe the wing
portion of the chicken carcass; EXCEPT:

A.  It originates in the thoracic vertebra

B.  It can be considered wholesale and at the same
time retail cut
C.  The bone in the wing drummette is the
humerus bone
D.  Radius-ulna is supporting the midjoint wing
E.  The wingtip is formed and shaped by tarsals and
metatarsals
F.  It is a forequarter cut in chicken carcass

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + What is the tagalog term for the wholesale
shoulder butt in pork carcass?

A.  Paypay
B.  Kasim
C.  Hita
D.  Liempo
E.  Tadyang
F.  Lomo

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + What is the tagalog term for the wholesale
shoulder butt in pork carcass?

A.  Paypay
B.  Kasim
C.  Hita
D.  Liempo
E.  Tadyang
F.  Lomo

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + What wholesale cut of pork carcass is
ideal for the purpose of bacon making?

A.  Paypay
B.  Kasim
C.  Hita
D.  Liempo
E.  Tadyang
F.  Lomo

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + What wholesale cut of pork carcass is
ideal for the purpose of bacon making?

A.  Paypay
B.  Kasim
C.  Hita
D.  Liempo
E.  Tadyang
F.  Lomo

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + What wholesale cut in beef carcass can
be obtained which is equivalent to the
shoulder butt in pork carcass?

A.  Flank
B.  Brisket
C.  Chuck
D.  Loin
E.  Round
F.  Plate

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + What wholesale cut in beef carcass can
be obtained which is equivalent to the
shoulder butt in pork carcass?

A.  Flank
B.  Brisket
C.  Chuck
D.  Loin
E.  Round
F.  Plate

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Effect of Stress to the Meat

Pale, Soft and Exudative Meat

ø pH drops to 5.2 to 5.5 within one hour after slaughter
ø extensive protein denaturation, less firm meat, high amount of
meat exudates and very pale in color
ø common to swine which are highly susceptible to stress

Dark, Firm and Dry Meat

ø pH drops only a little giving an ultimate pH of 6.2-6.8
ø high pH reduce the effect of protein denaturation, and the meat
appears unusually dark and cut surface are relatively dry due to
lack of drip
ø common in cattle and DFD is sometimes referred to as dark cutters

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 AnSc 171 - Lecture Notes Second Sem 2015-2016 (MDGacutan Jr)
Friday, 23 June 17
 Pork Meat Quality
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following statements are TRUE about
lactic acid formation in muscles, EXCEPT:

A.  May happen in anaerobic condition

B.  May happen in aerobic condition
C.  Glycolytic type (white muscles) is more
susceptible to lactic acid build up than
oxidative type (red muscles)
D.  Lactic acid build up is high during death and
exanguination
E.  Lactic acid can be removed from the muscle
if the heart remains functional
F.  None of the above
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following statements are TRUE about
lactic acid formation in muscles, EXCEPT:

A.  May happen in anaerobic condition

B.  May happen in aerobic condition
C.  Glycolytic type (white muscles) is more
susceptible to lactic acid build up than
oxidative type (red muscles)
D.  Lactic acid build up is high during death and
exanguination
E.  Lactic acid can be removed from the muscle
if the heart remains functional
F.  None of the above
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following statements are TRUE about PSE
meat, EXCEPT:

A.  Muscle pH drops so quickly in the first one hour

after death
B.  Lactic acid build up is expectedly too high causing
the immediate drop of muscle pH
C.  Muscle glycogen is low at the time of slaughter due
to severe stress encounter from the farm to
transport
D.  PSE is very common in hogs
E.  There is extensive protein denaturation and
reduced meat color intensity
F.  Myowater (meat juice) is exudated and the meat
will have a reduced water-holding capacity (WHC)
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following statements are TRUE about PSE
meat, EXCEPT:

A.  Muscle pH drops so quickly in the first one hour

after death
B.  Lactic acid build up is expectedly too high causing
the immediate drop of muscle pH
C.  Muscle glycogen is low at the time of slaughter due
to severe stress encounter from the farm to
transport
D.  PSE is very common in hogs
E.  There is extensive protein denaturation and
reduced meat color intensity
F.  Myowater (meat juice) is exudated and the meat
will have a reduced water-holding capacity (WHC)
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following statements are TRUE about
DFD meat, EXCEPT:

A.  Muscle pH does not drop much and will have a

higher ultimate pH (pH of 6.2-6.8)
B.  Meat surface is firm and dry even when it is cut
C.  The resulting meat has very little myowater drip
loss
D.  Resulting meat will cause too much shrinkage
when cooked
E.  Meat surface appears dark in color
F.  Favorable for proliferation of microorganism
due to its high moisture content

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following statements are TRUE about
DFD meat, EXCEPT:

A.  Muscle pH does not drop much and will have a

higher ultimate pH (pH of 6.2-6.8)
B.  Meat surface is firm and dry even when it is cut
C.  The resulting meat has very little myowater drip
loss
D.  Resulting meat will cause too much shrinkage
when cooked
E.  Meat surface appears dark in color
F.  Favorable for proliferation of microorganism
due to its high moisture content

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following are considered poor
quality of pork meat, EXCEPT:

A.  RSE
B.  RFN
C.  PSE
D.  Pre-rigor meat
E.  DFD
F.  Tainted meat

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following are considered poor
quality of pork meat, EXCEPT:

A.  RSE
B.  RFN
C.  PSE
D.  Pre-rigor meat
E.  DFD
F.  Tainted meat

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Meat from Entire Pigs
What is a boar taint?

What are the advantages and

disadvantages of castrating
pigs?

Do we have alternative to physical

castration in pigs without affecting meat
quality?
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 What is a boar taint?
It is an offensive odor from meat of some entire male pigs due to:

Androstenone Skatole
ø sweat or urine-like odor ø fecal-like odor

Produced in the Leydig cells Produced by microbial

of the testis, metabolized degradation of tryptophan in
in the liver, transported to the large intestine, partly
salivary gland, released in absorbed in the gut wall,
the saliva as pheromonesa, metabolized in the liver, and
and accumulates in the accumulates in the adipose
tissues.
adipose tissues.

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 What is surgical castration in pigs?

Advantages
ø reduce boar taint
ø reduce aggression (PSE & DFD meat)
ø prevents unplanned breeding

Disadvantages
ø slower growth rate
ø reduce feed efficiency
ø fatter carcass
ø reduce welfare

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 THE NMIS
ø The sole national controlling authority on all matters from
all aspect of meat safety from production to distribution
including imports and exports, to processing for the general
welfare of the meat consuming public.

Dr. Ernesto Santiago Gonzalez, 11th Executive Director of the

National Meat Inspection Service (NMIS)
NMIS has 16 regional offices which are
technical extension of the division but
Function: Exercises overall supervision and control of
managed by regional technical directors
the Central Office and Regional Technical Operation
Centers (RTOCs) of the NMIS
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Accreditation and Registration Division (ARD) of the NMIS
- responsible in evaluating, classifying, and accrediting
meat establishments including vehicles.

Types of Meat Establishments

ø Slaughter House
ø Poultry Dressing Plant
ø Meat Processing Plant
ø Meat Cutting Plant
ø Cold Storage Warehouse

Types of Meat Establishment Accreditation

Guidelines A AA AAA
Facilities Basic or manual Semi-automated Automated
Product Reach Community Domestic International
Supervision LGU LGU/NMIS NMIS
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 ø In 2014, the NMIS accredited 526 meat establishments nationwide
excluding Cold Storage Warehouse (CSW)

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following meat establishments are
controlled by the NMIS, EXCEPT:

A.  Animal farms

B.  Abattoir
C.  Meat fabrication plant
D.  Cold storage house
E.  Poultry dressing plant (PDP)
F.  Meat processing plant (MPP)

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following meat establishments are
controlled by the NMIS, EXCEPT:

A.  Animal farms

B.  Abattoir
C.  Meat fabrication plant
D.  Cold storage house
E.  Poultry dressing plant (PDP)
F.  Meat processing plant (MPP)

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following statements describe a AAA meat
establishment, EXCEPT:

A.  Needs warehouse for imported/exported meat

B.  Has a fully functional and automated equipment/
facilities
C.  Full supervision and compliance set by NMIS
D.  Assurance of safe quality meat products due to
HACCP compliance
E.  Has a worldwide potential market outlet
F.  Can only be given to selected type of meat
establishment like MPP & cold storage house

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following statements describe a AAA meat
establishment, EXCEPT:

A.  Needs warehouse for imported/exported meat

B.  Has a fully functional and automated equipment/
facilities
C.  Full supervision and compliance set by NMIS
D.  Assurance of safe quality meat products due to
HACCP compliance
E.  Has a worldwide potential market outlet
F.  Can only be given to selected type of meat
establishment like MPP & cold storage house

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 THE ANIMAL - DERIVED FOODS

MEAT - MILK - EGGS

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 General Definition of Meat, Milk and Eggs

MEAT
The meat is the piece of muscle tissue that has undergone
extensive post-mortem changes.

MILK
The milk is the physiological secretion of the mammary gland,
excluding those obtained 3 days before or 5 days after calving.

EGGS
The egg is a compact package of well balanced food nutrients
enclosed in hermitically sealed container, the egg shell.

Slaughtering, Processing,
AnSc 171 - Lecture and Marketing
Notes Second of Animal(MDGacutan
Sem 2015-2016 Products//MDG
Jr) Jr
Friday, 23 June 17
 General Description of Meat, Milk and Eggs
MEAT
The meat is composed of lean, fat, bones, connective tissues
and other similar elements. Lean is the most important in relation
to human nutrition.
MILK
The milk is “nearly perfect food” as it contains milk proteins
(casein and whey), milk fat, lactose, vitamins and minerals. Milk
fat is the most important under the pricing structure.

EGGS
The egg is a made up of four major parts, namely, the yolk,
albumen, shell membrane and egg shell. Egg yolk is the most
important source of nutrient.
Slaughtering, Processing,
AnSc 171 - Lecture and Marketing
Notes Second of Animal(MDGacutan
Sem 2015-2016 Products//MDG
Jr) Jr
Friday, 23 June 17
 Species
Nutritive Value of Meat
Proximate Composition (%)
Moisture Crude Protein Crude Fat Ash
Beef 74.24 19.70 4.71 1.08
Chevon 75.34 21.27 2.87 1.10
Pork 72.96 21.52 3.42 1.10
Carabeef 75.15 19.26 3.20 1.00
Chicken 75.30 20.60 3.10 1.00
Dog Meat 66.60 23.10 9.10 1.20
Rabbit Meat 76.20 19.80 2.80 1.20
Goose Meat 72.30 23.40 3.20 1.10
Turkey Meat 72.60 19.20 3.90 1.40
Frog Meat 77.50 20.90 0.60 1.00
Duck Meat 68.60 20.50 9.90 1.00
Quail Meat 70.20 21.10 7.70 1.00
Lamb 74.10 20.20 4.70 1.00
Deer Meat 76.10 21.90 0.20 1.20

Slaughtering, Processing,
AnSc 171 - Lecture and Marketing
Notes Second of Animal(MDGacutan
Sem 2015-2016 Products//MDG
Jr) Jr
Friday, 23 June 17
 Nutritive Value of Milk
Mammalian Milk Constituents (%)
Species
Water Casein Albumin Fat Lactose Ash

Human 87.58 0.80 1.21 3.74 6.37 0.30

Cow 87.27 2.88 0.51 3.68 4.94 0.72

Goat 86.68 2.87 0.89 4.07 4.64 0.85

Sheep 81.85 4.17 0.98 7.90 4.17 0.93

Buffalo 82.16 4.26 0.46 7.51 4.77 0.84

Mare 90.58 1.30 0.75 1.14 5.87 0.36

Camel 84.62 3.49 0.38 5.38 5.39 0.74

Llama 86.55 3.00 0.90 3.15 5.60 0.80

Ass 88.96 0.79 1.06 2.53 6.19 0.47

Reindeer 62.42 8.38 3.02 22.46 2.81 0.91

Dog 76.42 4.15 5.57 9.26 3.11 1.49

AnSc 171 - Lecture

Slaughtering, Processing,
Notes Second
and Marketing
Sem 2015-2016
of Animal(MDGacutan
Products//MDG
Jr) Jr
Friday, 23 June 17
 Nutritive Value of Eggs

The egg has hardly any carbohydrates. It is the richest

source of iron among animal-derived foods, good source of
riboflavin, Vitamin A and Vitamin D.

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices are composition
of meat, EXCEPT:

A.  Blood tissue

B.  Fat tissues
C.  Bone tissues
D.  Tendons/ligaments/cartilages
E.  Lean tissues
F.  Epidermal tissues (skin)

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices are composition
of meat, EXCEPT:

A.  Blood tissue

B.  Fat tissues
C.  Bone tissues
D.  Tendons/ligaments/cartilages
E.  Lean tissues
F.  Epidermal tissues (skin)

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 +  Which of the following classes of nutrients
should a glycogen in meat be classified?

A.  Carbohydrates
B.  Vitamins
C.  Proteins
D.  Minerals
E.  Fats
F.  Water

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 +  Which of the following classes of nutrients
should a glycogen in meat be classified?

A.  Carbohydrates
B.  Vitamins
C.  Proteins
D.  Minerals
E.  Fats
F.  Water

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 +  Which among the following terms is
referred to the meat obtained from young
goat?

A.  Chevalin
B.  Lapan
C.  Hogget
D.  Mutton
E.  Cabrito
F.  Chevon

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 +  Which among the following terms is
referred to the meat obtained from young
goat?

A.  Chevalin
B.  Lapan
C.  Hogget
D.  Mutton
E.  Cabrito
F.  Chevon

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which among the following terms is referred
to the meat obtained from wild animals like
deer?

A.  Veal
B.  Botcha
C.  Asoscena
D.  Barrow
E.  Venison
F.  Stag

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which among the following terms is referred
to the meat obtained from wild animals like
deer?

A.  Veal
B.  Botcha
C.  Asoscena
D.  Barrow
E.  Venison
F.  Stag

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following classes of nutrients
should lactose in milk be classified?

A.  Carbohydrates
B.  Vitamins
C.  Proteins
D.  Minerals
E.  Fats
F.  Water

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following classes of nutrients
should lactose in milk be classified?

A.  Carbohydrates
B.  Vitamins
C.  Proteins
D.  Minerals
E.  Fats
F.  Water

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices are examples of
milk solids, EXCEPT:

A.  Water
B.  Milk proteins
C.  Ash
D.  Vitamins
E.  Lactose
F.  Fats

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices are examples of
milk solids, EXCEPT:

A.  Water
B.  Milk proteins
C.  Ash
D.  Vitamins
E.  Lactose
F.  Fats

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following nutrients in egg is
present in minute/small amount/
concentration per egg?

A.  Carbohydrates
B.  Vitamins
C.  Proteins
D.  Minerals
E.  Fats
F.  Water

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following nutrients in egg is
present in minute/small amount/
concentration per egg?

A.  Carbohydrates
B.  Vitamins
C.  Proteins
D.  Minerals
E.  Fats
F.  Water

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + In terms of nutritive value, the greatest
nutrient per concentration found in
the egg yolk is:

A.  Carbohydrates
B.  Vitamins
C.  Proteins
D.  Minerals
E.  Fats
F.  Water

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + In terms of nutritive value, the greatest
nutrient per concentration found in
the egg yolk is:

A.  Carbohydrates
B.  Vitamins
C.  Proteins
D.  Minerals
E.  Fats
F.  Water

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + The egg yolk is so important in terms of
nutrients obtained from egg because among
the three animal-derived foods (meat, milk,
and eggs), egg yolk is the richest source of:

A.  Glycogen
B.  Iron
C.  Phosphorus
D.  Essential amino acids
E.  Calcium
F.  Water soluble vitamins

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + The egg yolk is so important in terms of
nutrients obtained from egg because among
the three animal-derived foods (meat, milk,
and eggs), egg yolk is the richest source of:

A.  Glycogen
B.  Iron
C.  Phosphorus
D.  Essential amino acids
E.  Calcium
F.  Water soluble vitamins

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following structure of the egg
helps prevent rapid evaporation moisture
content in egg especially during incubation?

A.  Germinal disc

B.  Bloom
C.  Air cell
D.  Egg pores
E.  Chalazae
F.  Egg shell

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following structure of the egg
helps prevent rapid evaporation moisture
content in egg especially during incubation?

A.  Germinal disc

B.  Bloom
C.  Air cell
D.  Egg pores
E.  Chalazae
F.  Egg shell

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following statements are TRUE about meat,
milk, eggs as animal-derived food products, EXCEPT:

A.  Meat is the same muscle tissue but has undergone

extensive post mortem changes
B.  Strictly speaking, milk for human consumption are
those beyond the colostral collection period
C.  Eggs for human consumption should be infertile eggs
D.  Lean in meat is the economically most important
component of meat
E.  Milk fat is the economically most important
component of milk
F.  Egg yolk is the economically most important
component of egg

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following statements are TRUE about meat,
milk, eggs as animal-derived food products, EXCEPT:

A.  Meat is the same muscle tissue but has undergone

extensive post mortem changes
B.  Strictly speaking, milk for human consumption are
those beyond the colostral collection period
C.  Eggs for human consumption should be infertile eggs
D.  Lean in meat is the economically most important
component of meat
E.  Milk fat is the economically most important
component of milk
F.  Egg yolk is the economically most important
component of egg

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Processing Technologies in Meat
AGEING
Storing of meat for extended periods of time after the death of an
animal to improve its texture. It is sometimes called
“conditioning” or “ripening” subject to controlled refrigerator and
storage conditions.
DRYING
It is the most ancient way of preservation which can be done in
combination with smoking, either salted or unsalted.

SALTING
It is a preserving food with the use of edible salt to prevent
proliferation of microorganisms due to hypertonic nature of salt
which cause dehydration meat through osmosis action.
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Processing Technologies in Meat
CURING
The addition of salt, sugar, nitrate and other preservatives to an
unheated piece or small cuts of meat to lower water activity, prevent
microbial growth, tenderize meat, and add flavor to the product.

Common Ingredients in Meat Curing

Salt. Preverves meat by Sugar. Adds flavor, counteracts
dehydration and osmotic pressure harshness of salt, and provides
which inhibits bacterial growth. It surface color
also adds saltiness flavor.
Ascorbates. Used to speed up
Nitrates/Nitrites. Impart pinkish curing reaction by rapid reduction of
color, pronounced flavor, and nitrites to nitric oxides
prevent food poisoning caused by
Clostridium botulinum Phosphates. Increase water
holding capacity and yield of cured
products
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Ag e i n g

i ng
Dry

Curing

t i n g
Sal
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Processing Technologies in Meat
SMOKING
Hanging or suspending of meat exposed to smoke and heat for a time
sufficient to cause a desirable sensory and preservative effect.

Wood Smoke. It contains air, water

vapor, CO2, CO, and hundreds of
aromatic phenolic compound in
different concentrations.

Wood Component. Compose of

hemicellulose, cellulose, lignin, and
resins.

Factors Affecting Wood Pyrolysis.

Ty p e o f w o o d u s e d , b u r n i n g
temperature, moisture content
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Processing Technologies in Meat
FERMENTATION
Meat fermentation is a complex biological phenomenon accelerated by
the desirable action of certain microorganism in the presence of great
variety of competing or synergistically acting species mainly acquired
from meat.
Basic Steps. Mixing of minced meat and
fatty tissue with curing agents,
carbohydrates and spices, then stuffing
into casings before ripening

Fermentative Microorganisms. It can

be present in meat or added.

Ferment Meat Products. Salami,

sausages, chorizo, pepperoni
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Processed Meat Products
Ham
Bacon
Nuggets

Sausage
Patties

Tocino
Salami Ground Meat
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following statements are TRUE about
ageing of meat as a processing technology,
EXCEPT:

A.  It can be done either wet or dry ageing

method
B.  Ageing can be done from several days to
several weeks
C.  Ageing generally involves addition of any of
the common processing ingredients
D.  It may be called ripening stage
E.  It may be called as conditioning stage
F.  Ageing of pork is shorter than beef
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following statements are TRUE about
ageing of meat as a processing technology,
EXCEPT:

A.  It can be done either wet or dry ageing

method
B.  Ageing can be done from several days to
several weeks
C.  Ageing generally involves addition of any of
the common processing ingredients
D.  It may be called ripening stage
E.  It may be called as conditioning stage
F.  Ageing of pork is shorter than beef
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + Which of the following meat technologies
function primarily to improve meat quality
before it acts as a preservation method?

A.  Curing
B.  Fermentation
C.  Salting
D.  Smoking
E.  Drying
F.  Ageing

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following meat technologies
function primarily to improve meat quality
before it acts as a preservation method?

A.  Curing
B.  Fermentation
C.  Salting
D.  Smoking
E.  Drying
F.  Ageing

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following technologies is
adopted for the development of distinct
flavor, taste and color of tocino meat
product?

A.  Curing
B.  Fermentation
C.  Salting
D.  Smoking
E.  Drying
F.  Ageing
 
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + Which of the following technologies is
adopted for the development of distinct
flavor, taste and color of tocino meat
product?

A.  Curing
B.  Fermentation
C.  Salting
D.  Smoking
E.  Drying
F.  Ageing
 
Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + Many meat products such as tocino, ham, and
sausages turn pinkish color upon cooking due
to addition of:

A.  Ascorbates
B.  Food dye/coloring
C.  Brown sugar
D.  Phosphates
E.  Prague powder
F.  Salt

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Many meat products such as tocino, ham, and
sausages turn pinkish color upon cooking due
to addition of:

A.  Ascorbates
B.  Food dye/coloring
C.  Brown sugar
D.  Phosphates
E.  Prague powder
F.  Salt

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 +  What is the processing ingredient that helps
speed up/catalyze conversion of nitrate to
nitric oxide?

A.  Ascorbates
B.  Food dye/coloring
C.  Brown sugar
D.  Phosphates
E.  Prague powder
F.  Salt

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 +  What is the processing ingredient that helps
speed up/catalyze conversion of nitrate to
nitric oxide?

A.  Ascorbates
B.  Food dye/coloring
C.  Brown sugar
D.  Phosphates
E.  Prague powder
F.  Salt

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices are important
considerations in smoking of meat, EXCEPT:

A.  Type of wood used

B.  Duration of smoking time
C.  Components of the wood
D.  Distance of the meat from the source of
smoke
E.  Moisture content of the wood
F.  None of the above

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices are important
considerations in smoking of meat, EXCEPT:

A.  Type of wood used

B.  Duration of smoking time
C.  Components of the wood
D.  Distance of the meat from the source of
smoke
E.  Moisture content of the wood
F.  None of the above

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Processing Technologies in Milk
HEAT TREATMENT
It is mainly aimed at killing microorganisms and inactivating enzymes.
The results greatly depend on the intensity of the treatment, i.e., the
combination of temperature and duration of heating.
History of Pasteurization. Initially
developed by Louis Pasteur to remove Pasteurization Techniques.
tuberculosis (TB) organisms from milk. LTLT - Low Temp, Long Time
HTST - High Temp, Short Time
Definition of Pasteurization. It
consist of heating the milk to a HHST - Higher Heat, Shorter Time

temperature sufficiently high and for a UHT - Ultra High Temp.

time sufficiently long to kill most
bacteria.

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Processing Technologies in Milk
CENTRIFUGATION

Applied to separate fat globules in the form of cream or to separate

solid particles from milk. It serves to make cream, skim milk and to
standardize milk and milk products to a desired fat content.

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Processing Technologies in Milk
HOMOGENIZATION

Causes disruption of milk fat globules into smaller ones to counteract

creaming and improving stability towards partial coalescence.

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Processing Technologies in Milk
CONCENTRATION
Diminish volume of milk by removal of water and volatile substances
by evaporation to enhance the keeping quality.

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Processing Technologies in Milk
COOLING AND FREEZING
Cooling may extend shelf life of liquid milk products by days or weeks.
Freezing retards deterioration of fresh milk or liquid milk products. It is
also done to make specific milk products such as ice cream.

LACTIC FERMENTATION
If raw milk is stored, it spoils by microbial action. At moderate
temperature, LAB are generally predominant and the milk will
spontaneously become sour. A starter is a culture of specific
microorganisms added to milk or another liquid to induce the desired
fermentation.

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Processing Technologies in Milk
Lactic Acid Bacteria. Prime Fermented Dairy Products. This
a g e n t s i n p ro d u c i n g s o u re d may include the production of
(fermented) milk and dairy yogurt, manufacture and ripening of
products. Of the total 12 genera of cheese, and cultured butter.
LAB, only 4 are used in dairy
fermentations

Lactococcus

Leuconostoc

Streptococcus

Lactobacillus

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Processed Milk Products

Cheese

Fresh Milk
Cream

Flavored milk Stirred Yogurt

Liquid Yogurt

Milk Powder
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr Condensed milk
Friday, 23 June 17
 + Which of the following milk processing
technologies is purposely done to enhance
stability and storage of liquid milk?

A.  Fermentation
B.  Cooling/Freezing
C.  Pasteurization
D.  Concentration
E.  Centrifugation
F.  Homogenization

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following milk processing
technologies is purposely done to enhance
stability and storage of liquid milk?

A.  Fermentation
B.  Cooling/Freezing
C.  Pasteurization
D.  Concentration
E.  Centrifugation
F.  Homogenization

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following milk processing
technologies characterize the desirable flavor
and aroma of “blue cheese”

A.  Fermentation
B.  Cooling/Freezing
C.  Pasteurization
D.  Concentration
E.  Centrifugation
F.  Homogenization

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + Which of the following milk processing
technologies characterize the desirable flavor
and aroma of “blue cheese”

A.  Fermentation
B.  Cooling/Freezing
C.  Pasteurization
D.  Concentration
E.  Centrifugation
F.  Homogenization

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 +  Which of the following milk processing
technologies is done for the purpose of
standardizing milk fat?

A.  Fermentation
B.  Cooling/Freezing
C.  Pasteurization
D.  Concentration
E.  Centrifugation
F.  Homogenization

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 +  Which of the following milk processing
technologies is done for the purpose of
standardizing milk fat?

A.  Fermentation
B.  Cooling/Freezing
C.  Pasteurization
D.  Concentration
E.  Centrifugation
F.  Homogenization

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following milk products may
contain high concentration/amount of milk
fats, EXCEPT:

A.  Butter
B.  Yogurt
C.  Cheese
D.  Condensed milk
E.  Skim milk powder
F.  Ice cream

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following milk products may
contain high concentration/amount of milk
fats, EXCEPT:

A.  Butter
B.  Yogurt
C.  Cheese
D.  Condensed milk
E.  Skim milk powder
F.  Ice cream

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Processing Technologies in Egg
SALTED EGG
Preservation by soaking eggs in a brine solution (3:1 or 1:2, water:salt
ratios) for about 2 weeks before boiling.

Pateros Style. A ratio of 1:1:2 clay (from ant hills or termite mounds):
salt: water is mixed to achieve a thick texture similar. Individual eggs is
dipped in the mixture and packed in 150 egg batches in wood boxes
lined with newspaper. Eggs are stored at room temperature for 12-18
days to cure, then cleaned before boiling for 30 minutes

SMOKED EGG
Preservation that involves smoking of either hard boiled egg or
uncooked eggs.
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Processing Technologies in Egg

CENTURY EGG

It is a preserved egg from ducks, chicken, or quail in a mixture of clay,

ash, salt, quicklime, and rice hull for several weeks to several months.

Finished Product. The yolk turns to dark green to grey color with a
creamy consistency and strong flavor due to hydrogen sulfide and
ammonia present while the egg white becomes dark brown, translucent
jelly with a salty flavor.

Other Names. Preserved egg, hundred-year egg, thousand-year old

egg, and millennium egg

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Processing Technologies in Egg
INCUBATED EGG
“Balut” is an incubated developing duck embryo (fertilized egg) which
are boiled for 20-30 minutes when the embryo is 16-18 days old in an
artificial incubator or a “balutan”. Eggs that are found infertile 7-10
days post incubation are removed, boiled, and consumed as “Penoy”

PICKLED EGG
Typically hard boiled eggs without egg shell that are cured in solution
of vinegar, salt, spices, and other seasonings from one day to several
months. Egg is punctured with a toothpick to allow pickling solution to
penetrate to the egg’s interior.
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 Processed Egg Products

Powdered Eggs
Raw Egg
Pickled Eggs

Egg Noodles

Salted Eggs

Century Eggs
Smoked Eggs
Balut
Slaughtering, Processing, and Marketing of Animal Products//MDG Jr
Friday, 23 June 17
 + All of the following points should be
considered to have a successful balut
business, EXCEPT:

A.  Layer ducks

B.  Candling schedules
C.  Male ducks
D.  Penoy business
E.  Incubator
F.  None of the above

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following points should be
considered to have a successful balut
business, EXCEPT:

A.  Layer ducks

B.  Candling schedules
C.  Male ducks
D.  Penoy business
E.  Incubator
F.  None of the above

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices are important
considerations in processing century eggs,
EXCEPT:

A.  Egg sources

B.  Should be raw eggs before start of
preservation
C.  Infertile eggs
D.  Proportion of the “mix” ingredients
E.  Duration of preservation
F.  Brine solution

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 + All of the following choices are important
considerations in processing century eggs,
EXCEPT:

A.  Egg sources

B.  Should be raw eggs before start of
preservation
C.  Infertile eggs
D.  Proportion of the “mix” ingredients
E.  Duration of preservation
F.  Brine solution

Question Slaughtering, Processing and Marketing of Animal Products//MDG Jr

Friday, 23 June 17
 Thank you

and

Good Luck

Slaughtering, Processing, and Marketing of Animal Products//MDG Jr

Friday, 23 June 17