ANSCI 305 (Slaughter and Fabrication Terms)

Emergency Slaughter

slaughter of an animal necessitated by a previous accident such as bone fracture, danger of suffocation, etc

Cold Slaughter

slaughtering an animal which is already dead of some causes prior to slaughter. "Double Dead"

Fresh Meat

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

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.

Carcass Evaluation

assessment(s) to determine the quality (grade) of a carcass (Economic Value). Base on its bone and Fats

Conformation

form, shape, visual appearance of an animal.

Slaughter Weight/Liveweight

weight of the fasted animals before slaughter.

Carcass Yield or Dressing weight

weight of carcass after dressing.

Finish

amount, charactee, and distribution of fat cover on carcass

intercostal muscles

muscles between the ribs

Feathering

intermingling of lean and fat in the intercostal musculator

Marbling (intramuscular fat)

The intramuscular fat is the fat located inside the muscle. The percentage of IMF in a muscle will influence meat appearance and also have an effect on meat tenderness, juiciness and flavour (higher quality).

Seam fat

fat between muscles (intermuscular)

Grading

Classifying heterogeneous goods into homogeneous groups on the basis of chracteristics that buyer and seller take into consideration for negotation.

Grade Factor

Parameters or characteristica of the carcass evaluated for the determination of Grade

Loin Eye Area/Rib Eye Area

Cross sectional area of the longissimos dorsi muscle of pork or beef. (Larger the rib eye the leaner the meat).

Sample Joint

a part of the carcass which may be used to represent the whole carcass in terms of yield and quality items. Some of the commonly used sample joints are the half of the carcass, shoulder, ham, back, loin, leg, and combined loin and shoulder.

Abbattoir/Slaughterhouse

premises approved and registered by controlling authority, and used in slaughter for human consumption.

Dressing Plant

the premises/facilities used in the slaughter of poultry

Controlling Authority

the official authority charged by the government with the control of meat hygiene and meat inspection.

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.

Meat Control Officer

A Veterinarian of the National Meat Inspection Commission properly trained and duly appointed by the Secretary of Agriculture in accordance with law. Resposible for overall management and supervision.

Meat Inspector

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.

Brand

any mark or stamp approved by the controlling authority. (can also be tags)

Inspected and condemed

unsafe for consumption.

Food grade - blue color

meat used for animal feed.

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.

Reactor

any animal, which after the application of a specific test, shows evidence of that disease

Residue

any foreign substances that remain in the animals after slaughter that hazzardous for human (eg. metabolices, therapeutic, or prophylactic agent).

2-5 days

after medication, how many days before an animal be considered safe for slaughter.

Retained

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.

Suspect

animal suspected of being affected with a disease or condition why may require their condemnation.

Downer

crippled or weakened animal unable to stand or showing abnormal locomotion, treated as "suspect"

Food animals

Domesticated animals slaughtered for human consumption, such as cattle, pigs, goats, poultry, and rabbits.

Fasting

practice of withholding feed before slaughter. water only

Slaughter

humane killing of animals in accordance with approve meat inspection

Stunning

Making an animal unconscious without killing them- beginning of the slaughter process. (eg. electricl, mechanical, or chemical)

Sticking/bleeding

the severing or cutting of major blood vessels leading to the brain to cause death (proper bleeding = good meat quality)

Dehairing

removal of hair and bristles from the skin of an animal after scalding as part of the process of preparing its meat for food

Singeing

application of flame to carcass to burn the scraped and unshaved hairs and removing microorganism (goat, cattle, carabao)

Flaying/Skinning

act of hide removal (goat, cattle, carabao)

Evisceration

removing of viscera or internal organs

Dressing

removal of animal parts not intended for human consumption. Depends on the animals

Carcass

body of slaughtered poultry animal after defeathering, evisceration, and removal of head and feet

Offal

by-products, organs, glands and tissue other than meat of the food animal

PSE meat

Pale, soft, and Exudative. happens when the slaughter animals is stressed for a short period of time before slaughter.

DFD meat

Dark, Firm, Dry meat. happens when the slaughter animals is stressed for a long period of time before slaughter.

Rigor Mortis

Stiffening of the muscles after animal dies. (ATP depletes)

Ripening and Ageing

Storing at 32 to 40 °F or 0 to 4 °C. Breakdown of protiens (high quality of beef and lamb)

Shrouding

Wrapping of a beef or carabeef with cheese cloth, soaked in lukewarm water

Splitting

Cutting of carcass into Two (2) equal parts using the vertebral column as guide (Standard practice)

Ribbing

- Cutting of carcass between the 12th and 13th rib for exposing the rib eye area (loin eye area).

- Process of grading the meat

Fabrication

process of cutting carcass into standard to wholesaleor retail cuts

loin, chuck, rib

Example of Primal Cut/Wholesale

Stakes, chops, rosts

Example of retail Cuts

Whosale cuts

meat cuts that handled in bulk and usaully required futher cutting

Retail Cuts

cut of meat in small quantity

Lean Cuts

Meat cuts that less fa5s

Primal cuts

primary section of meat