SLAUGHTERING,

PROCESSING AND
MARKETING OF FARM
ANIMALS
Topic Outline

• Slaughtering and Fabrication

• Basic Principle of Proper Handling and Processing of meat and
Milk
• Proximate Composition of Eggs
Slaughtering and Fabrication

Factors to consider in slaughtering animals:

• Cleanliness in meat products
• Hygiene of products
• Efficiency of meat inspection
• Adequacy of meat preservation
 Slaughtering and Fabrication
Basic Principles of Selecting Animals for Slaughter:
• Health- freedom from diseases
• Class- i.e gilts, stags
• Size- weight of the animals for fresh retailing & processing
80-100 for hogs
300-450 cattle
for goat and sheep no standard size
• Purpose of slaughter
• Age- 4-8 mos. For swine; 3 yrs younger for cattle and carabao;
about a year for a goat
 Slaughtering and Fabrication
Basic Principles of Selecting Animals for Slaughter:
• Sex – boar taint become very apparent only at 7 mos of age
-Castrated male tend to deposit more fat due to hormone
testosterone.
-Steers tend to have more marbling, more subcutaneous fat.
-Bull carcasses contain 8 % of the muscle (testosterone) & 38%
less fat than steer carcass
 Slaughtering and Fabrication

Basic Principles of Selecting Animals for Slaughter:

• Finish- Lean meat with 8-12 % fat appears to be most wanted
- Well- finished animal should have a carcass with about 20-30%
total fat.

• Dressing yield (%) or Carcass yield

Dressing %= Carcass weight or dress weight/liveweight )x 100
 Slaughtering and Fabrication

Management of Animal Prior to Slaughter

• Fasting – no feed , only water will be given to the animals
For non-ruminant- 12-24 hrs
For ruminants- 24-48 hours
Shackling- term after fasting in poultry
 Slaughtering and Fabrication

Advantages of fasting
• Save feeds
• Ease of cleaning the entrails and eviscerating carcass
• Thoroughly bled and brightly colored carcass
• Long shelf life
• Low shrinkage od resulting meat
 Slaughtering and Fabrication

Management Prior to Slaughter:

• Relaxed animals- avoid stress( physical &physiological)
Disadvantages:
1. Loss muscle glycogen
2. High temperature of carcass
3. Low water holding/ binding capacity of resulting meat
4. Low aroma, flavor, texture, and juiciness scores
If stress is given to the animal is not severe tends to pale, soft and
exudative, however when stress is given very severly meat tends to be
Dry, firm and dark (DFD)
 Slaughtering and Fabrication

Management Prior to Slaughter:

• Handling animals gently- it develops blood clot and red spot in the
meat
• Sanitary and Hygiene- keep animals clean prevent cross
contamination
 Slaughtering and Fabrication
Slaughtering Poultry Operation
1. Ante-mortem
2. Stunning- (Stunning gun, electric gun, sledge hammer, Carbon dioxide
chamber)
3. Sticking- withdrawal of blood
-cutting of the jugular vein
-chicken near the earlobe
4. Cleaning of carcass
-Flaying or skinning- removal of the hide
-Scalding –Submerging the carcass into hot water
-Singeing- subject the carcass int flame
 Slaughtering ang Fabrication
Slaughtering Poultry Operation

5. Evisceration- starts from the time cuts to open the carcass are made and when
slaughter by-products are removed from the body cavity.
6. Splitting- dividing the carcass into halves (at the backbone) or quarter(12-13
ribs)
7. Post-mortem inspection-
8. Shrouding –wrapping the carcass with cheesecloth
9. Chilling- with a temperature of 0-4 degrees C
Slaughtering ang Fabrication
 Slaughtering ang Fabrication
Composition of Meat
Classification:
1. Red meat- mammals( beef, mutton, veal, horse meat, carabeef, chevon)
2. White meat- fowl/birds (chicken, turkey, geese, guinea fowl) except
Ostrich
3. Seafoods or aquatic foods- fresh or sea water (fish, clams, lobsters, crab)
4. Game meat- non-domesticated animals( wild pigs, birds)
5. Non-conventional meat- i.e locust, beetles, earthworms
 Slaughtering ang Fabrication
Species Name of Age/ Normal Lean Color Normal Fat
Meat Weight color
Poultry Poultry White
Cattle Beef >1 yr Bright cherry red to dark red Cream white
to yellow
Cattle Veal <1yr Pinkish Cream
Carabao Cara beef >1 yr Dark red Flinty white
Carabao Cara veal <1 yr
Pig Pork Grayish pink to grayish red White
 Slaughtering ang Fabrication
Species Name of Age/ Normal Lean Color Normal Fat
Meat Weight color
Pig shote <60kg Grayish pink to grayish red
Goat Chevon Light red to Bright red Chalk white
Sheep Mutton >2 yrs Light pink to red White
Sheep Lamb/Hog <2 yr
get
Horse Horse Bright red Cream to
meat yellow
Deer Venison
Game Game
Animals meat
 Slaughtering ang Fabrication
Composition of Meat
Physical components:
1. Lean (muscle)
2. Connective tissue
3. Fat-> 10-35%
70%
4. Bones with bone marrow-> 15-17%
5. Skin
6. Blood vessels
 Slaughtering ang Fabrication
Composition of Meat
Physical components:
1. Lean (muscle)
2. Connective tissue
3. Fat-> 10-35%
4. Bones with bone marrow-> 15-17%
5. Skin
6. Blood vessels
 Slaughtering ang Fabrication
Value of Meat
• Reasons why people eat meat:
1. It provide satiety unequaled by other food items
2. Meat can be prepared in several ways
3. Meat provide nutrients almost in the proportion an amount needed by
the human body
• Advantages of meat diet
1. Adequate supply of nutrients- good quality of proteins, fats, vitamins and
minerals
2. Support growth and provides support during critical conditions
3. Normalize fertility
 Slaughtering ang Fabrication
Processing of meat
Common Methods of Preservation
1. Drying- bacteria inhibits at <18% moisture; molds and yeast <13%
2. Smoking- subjecting to meat smoke
3. Salting- osmosis
4. Cold storage- Freezing <0 degree C and chilling (+2)
5. Canning- hermetically sealing
6. Curing- salt, sugar, nitrite/nitrate (Prague Powder) spices
 Slaughtering and Fabrication
Processed meat products
1. Sausages
2. Corning- corn ”grain” salt
3. Longanisa- ground chopped meat
4. Pork fat- chicharron
5. Tocino- sugar, native in the Philippines
6. Bacon- bellies
By-products from meat animals includes pharmaceutical preparation ->
soups, cheese making (rennet from calves), leather goods, textile sizing,
ointment, lubricants, soap & glycerin (inedible tallow), glues and pelts (Skin
and bones)
 Milk Composition and Milk Products
Composition of milk of greatly influenced by:
1. Genes
2. Physiological condition
3. Environmental factors
4. Milking procedures
 Milk Composition and Milk Products
Quantity and quality of milk of greatly influenced by:
1. Genetics
2. Nutrition
3. State of lactation
4. Persistence
5. Age
6. Size
7. Pregnancy
8. Dry period
9. Climate/season
10. Disease and use of drugs
11. Secretory tissue
12. Estrus
13. Frequency of milking
14. Preparation in milking
 Milk Composition and Milk Products
Sensory Evaluation
1. Color- bluish white to almost golden yellow (entirely opaque)
2. Tastes- no pronounce taste but slightly sweet
3. Odor- freshly drawn milk has low characteristics odor gets lost
upon exposure to the air.
4. Appearance of extraneous matter

Other properties:
• pH of fresh milk- 6.5
• Normal freezing point - - 0.545degrees C
• Natural anti-microbial defense mechanism in milk
 Milk Composition and Milk Products
Milk Sanitation and Hygiene
1. Hygienic Control Measure
• Health of cow
• Health of dairy man
• Condition of the farm
• Milking operation and equipment
• Delivery of milk to the dairy plant
• Processing of milk
• Delivery to the end consumer
 Milk Composition and Milk Products
Milk Sanitation and Hygiene
1. At Farm Level
• Maintain cleanliness
• Health of the udder
• Avoid muddy exercise area
• Dirty housing and milking she
• Abundance of potable water
• Well sanitize milking utensils, towels and milker’s hand
 Milk Composition and Milk Products
Non-milk substances and Off-flavors in Fresh Milk
1. Impurities- soil, straw
2. Antibiotics- penicillin
3. Pesticides- Detergents and disinfectants containing oxydantiae
4. Off-flavors- an ideal milk taste does not have an objectionable odor. Causes:
• Health and condition of the cow- diseased udder produced milk that has rancid
odor.
• Feeds- should not be feed with feeds that has better tastes 4 hrs before milking
• Biochemical changes- failure to cool to 2-4 degrees C after milking and processing,
milk containers, contact with metallic equipment and exposure of milk to sunlight.
• Environment- poor ventilation, dirty barns, strong odor area, poor storage
 Milk Composition and Milk Products
Common test for Milk
1. Sampling
2. Physico-chemical test in raw milk
• Organoliptic test
• Clot-on-boiling
• Acidity test
• Specific gravity
Eggs and
Its Product
Eggs and Its Product
Value of Egg
• Eggs are especially source of protein
• Egg contains vitamin A,B (thiamin, riboflavin and niacin), and D.
• Eggs also contain abundant supply of minerals, such as iron and
phosphorus.
• Eggs provide good nutrition and it has only 80 calories
• Other uses of eggs found in range technology
Manufacture vaccine- use to propagate viruses for vaccine
Culture media- micro-organism often grow better if a small amount of egg
yolk is being added to the culture media.
Egg and Its Product
Egg Products
• Balut
• Century eggs
• Salted eggs
• Virgin boy eggs
• Scrambled egg
• Salted egg yolk
• Penoy