Slaughtering and Fabrication

means any premises approved and registered by the controlling authority used in the slaughter of animals for human consumption.

Abattoir or Slaughterhouse

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

Brand

means the body of any slaughtered animal after bleeding and dressing.

Carcass

means the removal of objectionable matter

Cleaning

means the direct or indirect transmission of objectionable matters to the meat.

Contamination

slaughtering of double dead animals.

Cold slaughter

refers to the National Meat Inspection Commission in relation to a slaughterhouse or establishment

Controlling authority

Any veterinarian of the Bureau of Animal Industry or any agency properly trained in meat inspection work and authorized by the Controlling Authority to perform the duties of a regular Meat Control Officer.

Deputized meat control officer

An employee preferably a Livestock Inspector of the Bureau of Animal Industry trained in meat inspection work and authorized to do the work of a regular meat inspector.

Deputized meat inspector

means the application of hygienically satisfactory chemicals or physical agents and processes to clean surfaces with the intention to eliminate micro-organisms

Disinfection

crippled or wicked animals unable to stand or showing abnormal locomotion. It shall be treated as “suspect”

Downer

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

Dressed or dressing

means slaughter of an animal necessitated by previous accidents such as bone fracture, danger of suffocation, etc.

Emergency slaughter

means any premises approved and registered by the National Meat Inspection Commission in which fresh meat is prepared, handled, packed or stored.

Establishment

In relation to meat means an article which has been passed and appropriately branded by an inspector and in which no changes due to disease, decomposition or contamination have subsequently been found.

Fit for human consumption

In this Order, it includes all domestic livestocks killed for human consumption, such as cattle, carabaos, buffaloes, horses, sheep, goats, hogs, deer, rabbit and poultry (chicken, ducks, geese, turkeys and pigeons).

Food animals

Meat from food animal and poultry clandestinely slaughtered and sold to the public.

Hot meat

or any authorized abbreviation thereof: That the carcasses or parts of carcasses so marked are unsound, unhealthful, unwholesome or otherwise unfit for human consumption

Inspected and condemned

or any authorized abbreviation thereof: That the carcasses or parts of carcasses so marked have been inspected and passed under these regulations, at the time they were inspected, passed and so marked they were found to be sound, healthful, wholesome and fir for human food.

Inspected and passed

means the edible part of any animal slaughtered in the slaughterhouse or abattoir.

Meat

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

Meat control officer

A term used in the meat trade which includes slaughter, preparation, inspection, cutting, packaging, preservation, etc., of meat

Meat handling

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 inspector

means the National Meat Inspection Commission

NMIC

The by-products, organs, glands and tissue other than meat of food animal. Such ______, in relation to slaughtered animals, may or may not be edible.

Offal

Refers to the condemned carcasses or parts of carcasses that maybe converted into inedible by-products

Passed for rendering

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 as called for in those regulations.

Passed for sterilization

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 abattoir handling

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.

Potable water

Any animal which after the application of a specific test shows evidence of that disease. Tuberculosis and brucellosis __________ shall be treated as suspects on slaughter glanders cases marked (G) shall be condemned outright.

Reactor

mean any foreign substances including metabolites, therapeutic or prophylactic 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.

Residues

Examples of such substances are antibiotics, anthelmintics, growth promoters, hormones, hormonelike substances and pesticides, tranquilizers and radio-active residues.

Residues

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.

Retained

the killing of the food animals in relation to meat inspection.

Slaughter

Any food animal brought into an abattoir for slaughter.

Slaughter animal

The animals suspected of being affected with a disease or condition which may require its condemnation, in whole or in part when slaughtered.

Suspect

Slaughtering process

Ante-mortem inspection and post-mortem inspection

Inspection done before the animal is slaughtered. For disease inspection, to make sure only healthy animals are slaughtered.

Anti-mortem inspection

Animals that are found to be sick or diseased during ante-mortem are ____________________ to prevent unsafe meat from entering the food chain.

condemned (rejected from slaughter)

Inspection done after the animal is slaughtered. To examine the organs and carcass for signs of disease or contamination.

Post-mortem inspection

This includes bleeding, skinning, evisceration (removing internal organs), and cleaning of the carcass.

After slaughtering

Cutting the carcass into marketable parts like ribs, loin, legs, etc.

Meat fabrication

Evaluation of meat based on quality, age, fat content, and marbling.

___________ helps determine the value and use of the meat (e.g., premium cuts vs. processed meat).

Grading

best source of meat for curing

Barrows/Gilts

Age of swine for slaughtering

6-12 months

Age of cattle/carabao

< 3 but not > 3 yrs

Age of goat for slaughtering

1 yr

While chewing, ____ stimulates the flow or saliva thus giving the impression of juiciness.

fat

it is the withdrawal of solid feed and only water is provided ad libitum.

Fasting

Hogs are fasted for ______ hours and ruminant for 24 to 48 hours

12 to 24

Ruminants are fasted for?

24-48 hrs

As much as possible, no form of _____ given to the animal prior slaughter

stress

This is done to make the animal unconscious without killing it, and to make restraining easy and sticking humane.

Stunning

Reduces the stress of slaughter and essential in humane grounds

Stunning

Stunning can be accomplished by?

sledge hammer, captive blt piston, and electric stunning.

Procedures in Slaughtering

• Stunning

• Sticking or bleeding

• Scalding and scraping

• Gambreling and Removal of the head

• Eviscearation

• Splitting

• Chilling

• Branding

Head is removed at the first cervical vertebra, called the

atlas joint.

the organs of the belly, intestine, stomach etc., are removed first, followed by the contents of the chest activity

Evisceration

Carcasses and parts of food animals found no to be adulterated are marked by stamping, labeling, or tagging _________

“Inspected and Passed”

Those adequate facilities and operational procedures of which meat processed herein is eligible for sale in any market in and out of the country.

AAA

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

AA

Those facilities and operational procedure of minimum adequacy, the meat processed herein is eligible for sale only in the city or municipality in which plant is located.

A

is a type of meat that affects The color, texture, and water – holding capacity of meat, making it pale, soft, and watery

Pale, soft, and exudative (PSE)

such as heat stress, transportation, and mixing with other animals, can deplete glycogen sore in the muscle, leading to a drop in pH after slaughter.

Pre – slaughter stress

poor handling and chilling practices can also contribute to the development of PSE meat.

Slaughter and handling practices

is desirable for its flavor and nutritional value, should be reddish – pink in color, firm in texture, and free of surface wateriness (non – exudative).

Normal meat

is a meat quality defect characterized by a dark color, firm texture, and dry surface, resulting from depleted glycogen stores in the muscle due to a high pH and poor water – holding capacity.

Dark, firm, and dry meat (DFD)