Agri 21 Theoretical Lab last exam Jesus Christ part 1

Slaughtering

is the process of butchering animal for

the purpose of producing meat

for human consumption.

Fasting

• withdrawal of feeds but water is ad

libitum.

Condemned

Meat that contains any bruises, blood clots, and broken bones are

Resting

Remove the effect of stress.

Cleaning the animal

• Sanitation

• Prevents meat contamination

Ante-mortem inspection

• Conducted by qualified meat

inspector to determine whether

the animal is healthy.

• Done before slaughter and

during resting stage.
• Judgement:

- Condemned

- Suspect

- Denied

- Passed

Stunning

• Process of rendering the animal

unconscious without killing them.

• Procedures: Stunning gun,

Sledgehammer, Electric stunner,

Matador technique

Bleeding/Sticking

• Process of withdrawing blood

from the carcass.

• This is carried out by cutting either

the carotid artery or the jugular

vein.

• Must be done not later that 3 to 5

minutes after stunning.

Cleaning of the carcass

• Hogs

- Scalding (60-82°C)

- Dehairing/scraping

- Shaving

- Singeing (optional)

• Cattle

- Flaying/Skinning

• Goat

- Singeing

Evisceration

• Process of removing visceral

organs from the carcass.

Splitting

• Cutting of the entire backbone of

the carcass.

Washing

• The carcass is washed with clean,

potable water to remove adhering

dirt, blood, and bone dust to

prevent rapid spoilage.

Post-Mortem inspection

• Done by a qualified meat

inspector or veterinarian to

determine whether the meat is

safe for human consumption.
• Judgement:

- Condemned

- Retained

- Passed for sterilization

- Passed for rendering

- Passed

Chilling

• Carcass is chilled at 2-4°C

- Pork: 12 to 24 hours

- Cattle: 36 to 48 hours

Fabrication

is the process

of cutting carcasses into

standard wholesale and

retail cuts.

Principle of Fabrication

• Separate thick cuts from thin cuts

• Separate tender cuts from tough

cuts

• Separate expensive cuts from the

less expensive cuts

• Cuts must be made across muscle

fibers

Beef

Carabeef

Pork

Chevon

Veal

Horse

Dressing percentage

weight of the carcass expressed as

percentage of the liveweight.

Lean-fat-bone yield

weight of the component relative to

the whole meat cut

Boneless recovery

weight of the boneless meat relative

to intact bone-in meat