AnSc 13 - Basic Principles of Selecting Animals for Slaughter and Processing

Vocabulary flashcards covering basic principles of animal selection, pre-slaughter management, slaughterhouse requirements, NMIS categories, and processing fundamentals.

Boar Taint

An objectionable odor that becomes apparent in uncastrated male pigs after reaching $7\text{ months}$ of age, making boars under $7\text{ months}$ fit for slaughter.

Shotes

A class of swine utilized for the production of quality lechon or roasted pigs, commanding the highest market price.

DFD Meat

Dry, firm, and dark meat produced when non-severe stress is experienced by an animal prior to slaughter, leading to a loss of muscle glycogen.

Fasting

A pre-slaughter management practice where feed is withheld while sufficient water is provided, lasting $12\text{ to }24\,\text{hours}$ for simple stomach animals and $24\text{ to }48\,\text{hours}$ for ruminants.

National Meat Inspection Service (NMIS)

The official body that sets slaughtering guidelines, minimum equipment requirements, standard features, and accreditation categories for slaughterhouses in the Philippines.

AAA Slaughterhouse

A slaughterhouse category with facilities and operational procedures so adequate that the processed meat is eligible for sale in any market in and out of the country.

AA Slaughterhouse

A slaughterhouse category with facilities and operational procedures sufficiently adequate that processed meat is eligible for sale in any market in the Philippines.

A Slaughterhouse

A slaughterhouse category with facilities and procedures meeting minimum NMIS adequacy, where processed meat is eligible for sale only within the city or municipality where the plant is located.

Non-Accredited Slaughterhouse

A slaughterhouse with facilities and operational procedures below minimum standards that must be closed until minimum standards are achieved.

Loin Eye Area

A anatomical measurement in swine where a wide area indicates high lean cut yields and low fat cut yields.

Dressing Percentage

The proportion of carcass weight relative to live weight, averaging $69\%$ for swine (head-off), $48\%$ for beef and carabeef, and $43\%$ for goats.

Recommended Slaughter Weight

The weight range where retail cut yield is optimum, specified as $80\text{ to }100\,\text{kg}$ for hogs and $300\text{ to }450\,\text{kg}$ for cattle and carabao.

Slaughterhouse Water Requirements

The NMIS standard available water volume required per head: $60\,\text{gal}$ for cattle and carabao, $30\,\text{gal}$ for hogs, $15\,\text{gal}$ for goats, and $7\,\text{gal}$ for poultry.

Processing

Treating or preparing food raw materials by a special method to preserve them, extend shelf-life, and reduce or inhibit bacterial action.

Comminuted Product Fat Standard

The fat proportion of $30\text{ to }40\%$ in comminuted beef and pork products that yields optimal acceptability in terms of flavor, tenderness, and juiciness.