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Slaughtering, Processing, and Marketing of Farm Animals

Instructor: Joan C. Abenojar

TERMINOLOGY

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
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

Meat
 Abattoir” or Slaughterhouse - premises that are approved and registered by the controlling
authority in which food animal are slaughtered and dressed for human consumption; any
building or place used for killing of animals where the flesh is intended for human consumption.
 “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
 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
b) canning of meat and meat products for commerce;
c) any importer, exporter, broker, trader or meat handler;
d) any meat vehicle or conveyance;
e) any person, firm, corporation as a 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,
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(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 induce 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
a 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 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;
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 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 solipeds includes where necessary splitting of the carcass. To split
means the dividing of the carcass lengthwise on the medial line.
 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;
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 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 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 catlle 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;
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 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:
o if its labeling is false or misleading in any particular;
o if it is offered for sale under the name of another meat or meat product;
o 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;
o if its container is so made, formed, or filled as to be misleading;
o 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 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;
o 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;
o 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;
o 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;
o 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;
o 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;
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o 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
o 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;
o Black offal -- digestive tract of swine such as the stomach, or the intestines which still contain
fecal matter
o 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 maybe
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 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 products 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.;
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 Religious slaughter – slaughter in accordance with the ritual requirement of a religious faith that
prescribes a method of slaughter examples of which are halal, schechitah and kosher;
 Residues - any foreign substances including metabolities, therapeutic or prophylatic 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
 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:
o reversible – a type of stunning method where stunned animal may recover if not bled
immediately; e.g. electric stunning, captive bolt non penetrative;
o 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;
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 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
o Beef -- refers to a fresh, chilled or frozen meat including offal derived from cattle
o Carcass -- the body of slaughtered cattle after removing the blood, head, feet, tail, hide and
all the internal organs
o 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
 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 logissimus 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
 9

 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 -23oC (-9.4oF) or lower and then brought to an internal temperature of -20oC (-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);
6. Rib Set (Kadera sa Hulihan)
b. Hindquarter 
1. Hind Shank (Kenchi sa hulihan);
2. Flank (Kanto);
3. Loin (Tagiliran);
4. Rump (Tapadera);
5. Round (Kabilugan)

Cutting scheme for Chicken

a. Whole; Half; Front Quarter (Breast quarter); Hind Quarter (Leg Quarter)
b. Wing; Wing Drumette; Winglet (V-wings)
c. Leg; Thigh; Drumstick
d. Breast (full or half breast); Wishbone; Trimmed Breast (Half); Breast Fillet
e. Whole Back; Stripped Back
f. Neck
g. Giblet

Meat products grouped according to the processing technology applied

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Meat processing technologies include:

 Cutting/chopping/comminuting (size reduction)
 Mixing/tumbling
 Salting/curing
 Utilization of spices/non-meat additives
 Stuffing/filling into casings or other containers
 Fermentation and drying
 Heat treatment
 Smoking

Non-Meat Ingredients (According to Origin)

a. Chemical substances
 Salt (for taste, impact on meat proteins, shelf-life); Level Used: 1.5-3%, In processed
meat products: 1.5-2.2%
 Nitrite (for curing color, flavor, shelf-life); Levels used of sodium nitrate: 0.01-0.03%;
Pickling salt  0.5-0.6% nitrate and 99.4-99.5 Sodium chloride.
 Ascorbic acid, sodium ascorbate, erythorbate (to accelerate curing reaction); Level used:
0.03%
 Phosphates (for protein structuring and water binding or increase water-holding capacity
by raising the pH as their own pH is alkaline (above 7.0); reduce lipid oxidation/rancidity;
ability to reduce microbial growth); Levels used: 0.05-0.5%
 Sugars (provide specific flavor and counteract salty taste, lower the aw-value, which may
be important for dried and canned products, and act in dry fermented sausages and raw
hams as a nutrient source for microbes, which convert sugars into organic acids (lactic,
acetic) resulting in souring; and extending the shelf-life; Levels used: 0.5 - 4.0 %. Sugars
(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), carnoisine (E 122, red)]
 Chemical Preservatives (sensitive issue; extend the shelf life of meat and meat products
and reduce losses)
 Potassium sorbate (effective mould inhibitor, by dipping sausage casings (for dry
sausages) and for surface treatment of dried meat (concentrations of 2%) to avoid mould
growth during drying and storage)
 Para-hydroxybenzoates (PHB) - preservation of certain pasteurized fish products (1% or
less)

Malpractices in meat preservation

 Formalin or Formaldehyde is a strong 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.
 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.
 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.
 Hydrogen peroxide (H2O2), when applied to meat surfaces etc. it disintegrates into
oxygen and water, whereby the oxygen develops the antimicrobial and bleaching
effect. It causes color changes on meat surfaces, sometimes used for bleaching cattle
stomachs (tripes). Another substance used for bleaching tripes is Calcium carbonate
(CaCO3)
 Antibiotics such as nisin (bacteriocin deriving from Strept. lactis bacteria), suppresses
bacterial growth, used for some foods (dairy industries), but generally not allowed and
discouraged for use in meat industries; or sulphamethazine used as an antibiotic in
pigs with possible residues occurring in the meat.
 Sulphur dioxide, is widely legally used in food manufacturing (fruits, juices), but use
in the meat sector discouraged or forbidden, as it would further add to the daily intake
 11

by consumers and, most importantly, it may make poor quality products open to
adulteration. The substance has 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-stored products causing them to lighten and reddening in color. Moreover, also
the beginning bacterial spoilage can be masked through the substance’s inhibitory
effect on microorganisms.

b. Animal Origin
 Milk caseinate (90% protein; used in small quantities (2%); have functional water and fat
binding properties)
 Whole milk or non-fat dried milk (=skim milk) (sometimes used in indigenous meat
preparations as a protein extender)
 Gelatine (binding properties and meat extender)
 Blood plasma (predominantly binding properties)
 Eggs (extender and binding ingredient for meat pieces and fried sausages)
 Transglutaminase (exclusively binding properties)  (* Natural substance in animal
organisms, but now produced synthetically).

c. Plant Origin
 High Protein Content  (as binders to increase water binding and fat retention)
o isolated soy protein (90% protein) and
o wheat gluten (80% protein)
o protein isolates from other legumes
 Meat Extenders (if rich in proteins; replace expensive meat for lower- or medium-grade
products by cheaper ingredients of plant origin for cost reduction and volume increase)
o Soy flour (50% protein)
o Soy concentrate (70% protein)
o Other food legumes (beans, peas, lentils), used for special products only
o Vegetable oil (replace of animal fat; make the meat mix soft and juicy after heat
treatment)
 Meat Fillers (if rich in carbohydrates; low protein usually added quantities of 2-15% while
some roots and vegetables up to 50%); cost reduction and adding to volume, some
flours and starches belonging to this group of fillers also act to some extend as binders.
o Cereal flours from wheat, rice and corn
o Starches from wheat, rice, corn, potato and cassava
o Breadcrumbs
o Rusk (derived by mixing and baking wheat flour)
o Cereals to be added without milling, e.g. rice, corn
o Roots and tubers, e.g. cassava, sweet potato
o Vegetable and fruits, e.g. onions, bell pepper, carrots, green vegetables, bananas
o Polysaccharides (Hydrocolloids):
o Carrageenan (is the only hydrocolloid product of this group popular in meat
processing, added in quantities of max. 1%, improves sliceability and
cohesiveness). The substance can be considered both binder and filler.
 Seasoning –flavoring agents
 Natural spices -- dried rootstocks, barks, flowers or their parts and fruits or seeds of different
plants; used in processed meat products are pepper, paprika, nutmeg, mace, cloves,
ginger, cinnamon, cardamom, chilli, coriander, cumin and pimento; ground form with
particle sizes from 0.1 to 1 mm
 Herbs -- dried leaves of plants such as basil, celery, marjoram, oregano, rosemary and
thyme.
 Vegetable Bulbs – onions and garlic
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Uses
Description and origin
(in gram per 1 kilo of product)
A. SPICES
Black/white pepper Used in a variety (almost all) meat products  1–2.5 g / 1 kg.
Fruits seed
Paprika (Fruit seed) Used in frankfurters, minced specialties and other products.
Sometimes used as a colouring agent. 1-5 g / 1 kg.
Chilli (Fruit seed) For spicy products
Pimento (Fruit seed) It has an aroma similar to a mixture of nutmeg, cinnamon and
cloves. Used in a variety of sausage products. Sometimes used
as a partial replacement for black pepper in frankfurters and
some smoked products. 0.3-3.0 g / kg
Mace (Flower) Used in liver sausages, frankfurters and bologna and similar. 0.4-
1.0 g / kg
Ginger (Rhizome) Used in frankfurters and similar products. 0.3-0.5 g / kg
(Root)
Nutmeg (Fruit seed) Used in bologna and minced ham sausages, frankfurters, liver
sausage and gelatinous meat mixes. 0.3-1.0 g / kg
Clove (Flower) Used in bologna, gelatinous meat mixes and in blood and liver
sausage. 0.3-0.5 g / kg
Cinnamon (Bark) Astringent and sweet, used in some countries in mortadella and
bologna sausage. 0.1-0.2 g / kg
B. AROMATIC SEEDS
Cardamom Rapid loss of aromatic constituents during storage. Used in liver
sausage and gelatinous meat mixes. 0.3-5.0 g / kg
Celery seed Used in fresh pork sausages. 0.3-2.0 g / kg
Coriander seed Contains about 13% of fatty matter and a trace of tannin. It is used
in frankfurters, minced ham, luncheon meat. 0.3-1.0 g / kg
Cumin Used for meat specialties with distinct flavour.  0.2-0.3 g / kg
C. CONDIMENTAL HERBS
Marjoram Used in liver and white raw-cooked sausages and gelatinous meat
Thyme mixes. 0.5-2.0 g / kg
D. CONDIMENTAL VEGETAB.
Onion (Bulb) Used in liver sausage, gelatinous meat mixes, meat loaves.
Sometimes replace garlic.  2.0-10.0 g / kg
Garlic (Bulb) Used in many types of raw-cooked sausages.  0.1-0.2 g /kg

Egg
 Clean – an egg that is free from foreign material and stains or discolorations that are readily
visible. Eggs with only very small specks, cage marks or stains may be considered clean if
such specks, cage marks or stains are not of sufficient number or intensity or cover less than
10% of the shell surface.
 Crates/Case or Box – a quantity of 12 trays
 Egg – the oval or spherical body made of thin but rigid calcareous shell laid by birds, which
contains a ball of yellowish food material, the yol and the white.
 Egg Grading – the groupings of egg into lots having similar characteristics as to color, weight
and quality
 Egg White or Albumen – the jelly-like substance surrounding the yolk in the egg of a bird
 Fresh – an egg is considered fresh when the egg yolk is still intact and the white is still firm
 Good Egg – an egg whose shell is unbroken
 Producer – a person engaged in the production of eggs
 Retailer – any person who markets eggs to ultimate consumers
 Tray – containing to 30 pieces of egg
 Wholesaler – an individual or organization who sells chicken eggs in commercial quantities
 Yolk – the yellowish spheroidal mass of food materials surrounded by the white in the egg of
a bird

Minimum Requirements - In all classes subject to the special provisions for each class and
tolerances allowed, the table egg must meet the following requirements:
 It must be fresh;
 It must be clean, and free from visible cracks;
 It must be practically normal shape, and
 It must be free from foreign odors.
 13

Shell Color
Whites – all eggs must be of the standard chalky white tolerating the very light cream tints
Browns – all egg must be apparently brown including the dark cream tints and any variation in
the shade of brown eggshell

Weight classification

Weight class Weight range

(in grams/egg)
Jumbo 70 and above
Extra Large 65-70
Large 60-65
Medium 55-60
Small 50-55
Pullets 45-50
Pewee 40-45
No weight <40

 Packing – Chicken eggs must be packed in a cartoon or suitable containers that will avoid
causing any external or internal damage to the produce; Chicken eggs shall be packed
either in cartons or cases with their small ends facing down.
 Carton/Plastic – the packaging material shall be new, standard plastic tray or paper cartons
molded to suit the size of grade, each holding 6, 12 or 20 eggs.
 Cases – chicken eggs consisting of thirty dozens or more packed in wooden or fiberboard
boxes.
 Markings or Labeling – Each container shall be legibly labeled on the same side with the
following information:
o Name of the product or the word “eggs”;
o Weight of the eggs;
o Name of Producer,
o Packer and Distributor/Exporter;
o The words “Product of the Philippines”, and
o The Words “Laid on”.

Milk
 Fresh milk is a milk product made wholly or partly blended with other fresh dairy high quality
milk produced by the dairy farms or individual farmers.
 Fresh milk products would include the following:
 Fresh cow’s milk - normal mammary secretion obtained by the complete milking of one or
more healthy cows, free from colostrum, without either addition to it, or extraction from it,
has undergone heat processing, intended for consumption as liquid milk or for further
processing
 Fresh goat’s milk - normal mammary secretion obtained by the complete milking of one or
more healthy goats, free from colostrum, without either addition to it, or extraction from it,
has undergone heat processing, intended for consumption as liquid milk or for further
processing.
 Fresh buffalo’s /carabao’s milk - normal mammary secretion obtained by the complete
milking of one or more healthy
 Buffaloes / carabaos, free from colostrum, without either addition to it, or extraction from it,
has undergone heat processing, intended for consumption as liquid milk or for further
processing.

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 fat

(%m/m) (%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

 14

 Contaminants:
o Heavy Metals;
o Pesticides Residues;
o Veterinary Drug Residues;
o Aflatoxin - The products should not exceed the maximum level of 0.5 >g/kg for Aflatoxin M1;
o Microbiological Count

Standard plate Coliforms* Salmonella Listeria

count (cfu/ml) (cfu/ml) per 25 ml monocytogenes
per 25 ml
Pasteurized Product 50,000 ≤ 10 0 0
UHT/Sterilized Commercially sterile
Product
*must be negative for E. Coli