Introduction to slaughtering and processing of animal Products

Meat Science

It is the study of the entire meat industry from animal production to the preparation and marketing of the final product.

Meat

it is defined as the flesh of animals used as food but often widened to include the musculature, organs such as liver and kidney, brains, and other edible tissues.

Meat

It is the carcass or carcass part of a sufficiently mature and healthy animal.

Mesopotamia

Where the domestication of cattle started.

Carcass

consists of postmortem muscle, fat, and bone. It includes steaks, chops, roasts, sausages, and cured meats.

Non-carcass component

divided into edible and inedible portions.

Offal

collective term for non carcass component.

Mete

the word in which the word meat originated from. It is reffered to as food in general.

variety meat

the edible portion of the non-carcass component. It includes tissues and organs such as the liver, hearts, kidneys, uteri, cheek meat and other organs or tissues that can be inspected, deemed wholesome, and sold as food for human consumption.

by-products

the inedible portion of the non-carcass component of an animal. it includes offal items that are not inspected and therefore are not sold as food for human consumption.

Beef

term for the meat of cattle

Veal

term for the meat of calves

Pork

term for the meat of swine

Mutton

term for the meat of sheep (3yrs old)

Hogget

term for the meat of sheep (2 yrs old)

Lamb

term for the meat of sheep (1 yr old)

Chevon

term for the meat of goat

Cabrito

term for the meat of kid meat

Venison

term for the meat of deer meat

Carabeef

term for the meat of carabao meat

Lapan

term for the meat of rabbit

Abattoir

the premise approved and registered as premises for slaughtering animals for human food.

Artery cure

injection of cure color and to prevent cure color from fading.

Ascorbates

chemicals of the vitamin C family used too speed the formation of cure color and prevent fading

Barrow carcass

it is the carcass of a male swine castrated before it attained sexual maturity.

Boar carcass

it is the carcass of an uncastrated male swine.

Brand

it is any mark or stamp approved by the controlling authority and includes any tag or label bearing such mark or stamp.

Carcass evaluation

it is the assessment of the value of an animal.

Chilled pork carcass

pork carcass cooled to a temperature range of 1-3°C at the deepest portion within 24 hours. The chilling should start within.

Comminution

it is the cutting of meat into small particles.

Conformation

it is the form, shape, or general outline of the side or whole carcass.

Corned meat

prepare meat cured by soaking with or without one or more nitrite, sugar, dextrose, syrup, honey, and or without spices.

Cover pickle

a solution to cure ham.

Curing

the addition of salt with or without nitrate, nitrite, and sugar to lengthen shelf life and enhance the development of odor color, and flavor.

Deep freezing

freezing products at -20F or lower.

DFD meat

dark, firm, and dry meat.

Downer

crippled or weakened animal unable to stand or showing abnormal locomotion and shall be treated as suspect.

Edible by-product

any clean, sound and properly dressed part other than meat. Also known as meat by-products.

Emulsion

is a multiple-phase system consisting of a dispersion of solids in a liquid where distribution is not entirely homogenous.

Fabrication

it is the process of cutting carcasses into standard wholesale and retail cuts.

Fasting

withholding feed from an animal before slaughter but providing a lavish amount of water.

Flaying /skinning

it is the act of removing the hide of slaughtered animals.

Fresh meat

it is a meat that has not undergone any substantial physical, chemical, and microbiological changes from the time of slaughter.

Fresh pork carcass

it is a pork carcass from newly slaughtered swine that has not undergone chilling, freezing, or processing treatment.

Frozen pork carcass

is a pork carcass that has been previously chilled and exposed to an air temperature of -23 C or lower and then brought to an internal temperature of —20 C at the deepest portion within six days.

Gilt carcass

it is the carcass of a young female swine that has not produced a young and has not reached the advanced stage of pregnancy.

Green hams

uncured smoked hams.

Green weight

it is the weight of a cut of meat in its fresh state before curing or processing.

Greening

it is the formation of green color in the skin and other collagenous tissues due to excess nitrite. The green color may also be from microbial action.

HACCP

hazard analysis, critical control points.

Hot boned meat

meat deboned before the development of rigor mortis.

Hot meat

the meat from an unaccredited slaughterhouse or obtained from an illegal source of meat.

Inspected and condemned

carcass or parts of carcasses so marked are unsound , unhealthful, unwholesome, or unfit for human consumption. If rendered as animal feed, it shall be dyed and cooked; those unfit for both humans and animals are denatured with strong chemicals disinfectants before final disposal.

food-grade blue color

if the carcass is inspected and condemned and rendered as animal feed, it will be marked with this

Inspected and passed

the carcasses inspected, passed, and so marked and found to be sound, healthful, wholesome, and fit for human consumption.

Lean cuts

are the cuts of pork composed of the loin, ham, and shoulder.

Meat

carcass or carcass parts are coming from animals sufficiently mature and healthy.

Myoglobin

it is the muscle pigment to store oxygen for use by muscle during activity.

Passed for rendering

carcasses or parts of carcasses converted into animal feed after sufficient heat treatment.

Passed for sterilization

carcasses or parts of carcasses so marked inspected and passed for food, subject to the condition that these must be sterilized by steaming in an appropriate apparatus or by boiling in an open kettle.

PSE

pale, soft, and exudative.

Pumping

is the forcible introduction of pickle into a ham employing a ham pump.

Quick cure

is a term applied to a pickle containing nitrite or a combination of nitrate and nitrite.

Quick freezing

freezing food items such that the innermost part of the product freezes in 30 minutes.

Rigor mortis

the stiffening of the muscles after an animal dies, believed to be due to muscle contraction.

Ripening, aging or controlled deterioration

the practice of storing meat at a temperature of 32 — 40⁰ F to improve tenderness and flavor.

Salinometer/salometer

an instrument used for measuring the saltiness of the solution.

Shrouding

wrapping of a beef or carabeef carcass with cheesecloth or its equivalent soaked in lukewarm water.

Slow freezing

subjecting products to freezing that requires more than 30 minutes to form ice crystals at the center.

smoking

the process of exposing the meat to the action of

Stuffing

is the act of lacing sausage mixture into casings.

Stunning

the process of making animals unconscious before

Thawing

defrosting

Two-toned

is a condition where one muscle exhibits two color shades, usually evaluated at the longissimus dorsi muscle.

Water-binding capacity

is the ability of meat to retain water in a firmly bound state.

Wholesale cut

any pork cut handled in bulk.

Retained

the carcasses, parts of carcasses, viscera, meat, or another article so identified or marked are held by the inspector for further examination to determine their final disposal.

China

the world’s largest meat importer.

Brazil

the world’s leading poultry exporter.

13.4

Average per capita consumption per person per year of meat.

chicken

the animal with the highest inventory.

Pork

animal with highest production volume.

Pork

highest per capita consumption in the philippines.

Muscular system

The muscular system, in concurrence with the skeletal system, allows the movement of internal structures, limbs, and the body as a whole

Skeletal muscles

are striated, voluntary muscles that are concerned in the movement of the animal bone framework.

Smooth or visceral muscles

are involuntary, unstraited muscles found in the body's digestive organs and blood vessels.

Cardiac muscle

is an involuntary, striated muscle establish solely in the heart.

autonomic nervous system

this regulates the Cardiac muscle

antagonism

relationship in which muscles work in twin so that when one contracts (flexes or shortens), the other one relaxes (extends or lengthens)

Flexor muscles

muscles that reduce the angle between two lever bones when they contract. Example: Biceps

Extensor muscles

muscles that increase the angle between two levers (bones) when they contract. Example: Triceps

Abductor's muscles

muscles that move limbs away from the median plane (the middle or main part of the body). Example: Deltoids

Adductor muscles

muscles that drag limbs toward the median plane (middle or • main part of the body). Example: Pectoralis Major

point of beginning

the most stable or least movable bone

insertion point

the more movable bone.

Skeletal muscle

is a build-up of a pack of fibers or cells that stretch from one tendon, or connective tissue, to the other tendon.

glycogen

The energy needed for muscle undertaking in the live animal is acquired from __ in the muscle.