Comprehensive Study Guide on Animal Slaughter, Meat Inspection, and Product Processing

Rules and Regulations Governing Meat Inspection in the Philippines

• General Principle (Merk, 2008): The primary goal of meat inspection is to eliminate unwholesome, adulterated, or mislabeled meat or meat products from the food supply.

• Ante (Pre)-Mortem Inspection Objectives:    
   * Screening all animals destined for slaughter.    
   * Ensuring animals are properly rested and clinical information is gathered for diagnosis and judgement.    
   * Reducing contamination on the killing floor by separating dirty animals and condemning diseased ones.   
    * Ensuring humane treatment and emergency slaughter for injured or suffering animals.     * Identifying reportable animal diseases to prevent floor contamination.     
  * Identifying animals treated with antibiotics, chemotherapeutic agents, insecticides, and pesticides.    
   * Ensuring the cleaning and disinfection of transport trucks used for livestock.

Ante-Mortem Inspection Procedures and Abnormalities

• Examination Protocol: Both sides of the animal must be examined at rest and in motion. This should occur within $24$ hours of slaughter and be repeated if slaughter is delayed beyond one day.

• Emergency Slaughter Requirements: Spread hogs and animals with extensive bruising or fractures require immediate emergency slaughter.

• Suspect Animals: Animals showing clinical signs are held as "suspects," segregated, and their history is recorded on an A/M inspection card. Required data includes:     
  1. Owner's name.    
  2. Number of animals in the lot and arrival time.   
  3. Species and sex.
  4. Time and date of inspection.     
  5. Clinical signs and body temperature.     
  6. Reason for holding.     
  7. Inspector's signature.

• A/M Abnormalities Checklist:     
  * Respiration: Abnormalities in frequency or pattern (animal must be segregated).     
  * Behavior: Walking in circles, abnormal gait/posture, pushing head against walls, charging/aggression, or dull/anxious eye expressions.     
  * Gait: Associated with leg, chest, or abdominal pain, or nervous disease.     
  * Posture: Tucked up abdomen, extended head, stretched feet, or unable to rise (referred to as a "downer").     
  * Structure (Conformation): Swellings (abscesses in swine), enlarged joints, umbilical swelling (hernia/omphalophlebitis), enlarged tender udder (mastitis), enlarged jaw ("lumpy jaw"), or bloated abdomen.     
  * Discharges/Protrusions: Nasal discharge, excessive saliva, afterbirth, protrusions from the vulva/rectum/vagina (prolapsed rectum or uterus), eye growths, and bloody diarrhea.     
  * Color: Black areas on horses/swine, red inflammation on light skin, or dark blue areas (gangrene) on skin/udders.     
  * Odors: Abscesses, medicinal smells, stinkweed, or the acetone odor of ketosis.

Post-Mortem Inspection and Classification of Lesions

• Routine Examination: Conducted immediately after dressing to detect abnormalities. Organs and carcasses must be correlated for inspection before removal from the floor.

• Evaluation Techniques: Viewing, incision, palpation, and olfaction.

• Carcass Judgement: Trimming or condemnation is required if the carcass is abnormal/diseased, presents a hazard to human health, or is repulsive to the consumer.

• Classification of Lesions:     
  * Acute Condition: Developed over some days; involves inflammation, enlarged hemorrhagic lymph nodes, and often affects the heart, kidney, and liver.     
  * Chronic Condition: Developed over weeks/months/years; inflammation/congestion is replaced by adhesions, necrotic tissue, fibrotic tissue, or abscesses.

• Extent of Condition:     
  * Localized: Restricted by animal defense to a specific area/organ (e.g., jaundice from liver infection or toxaemia from pyometra).     
  * Generalized: The disease process spreads through the circulatory or lymphatic systems. Signs include generalized lymph node inflammation (head, viscera, carcass), joint inflammation, lesions in heart/liver/spleen/kidneys, and multiple abscesses (including the spine in ruminants).

Minimum Post-Mortem Inspection Guidelines by Species

• Head Inspection (Cattle, Horses, Pigs, Goats, Sheep): Retropharyngeal, parotid, and submaxillary lymph nodes must be viewed and incised. In Buffalo, only the retropharyngeal nodes are typically incised.

• Lung Inspection: View and palpate. Bronchial (left/right) and mediastinal nodes are viewed and incised. In cattle/horses, the larynx, trachea, and bronchi are opened lengthwise. In sheep/goats, bronchi are opened by transverse incision across diaphragmatic lobes.

• Heart Inspection: Minimum of four lengthwise incisions from base to apex. For cattle/calves over $6$ weeks (or endemic areas), inspect for Cysticercus bovis. In pigs from risk areas, search for Cysticercus cellulosae in the septum.

• Liver Inspection: View/palpate both sides and the gall bladder. Incise portal (hepatic) lymph nodes. In cattle over $6$ weeks, open large bile ducts to check for flukes.

• Spleen and GI Tract: View the rumen, reticulum, omasum, and abomasum. Palpate the spleen. Mesenteric lymph nodes are viewed and incised.

• Kidney and Uterus: View kidneys after enucleation; incise in grey/white horses. View the uterus.

• Carcass Nodes (Generalized Disease): If systemic disease is suspected, inspectors incise the superficial inguinal, internal/external iliac, lumbar, popliteal, precrural, prescapular, and prepectoral lymph nodes.

Poultry Inspection, Sanitation, and HACCP

• Poultry A/M Objectives: Determine bird condition and establish if segregation, delayed slaughter, or line speed adjustment is needed. Records must include truck number, species, owner name, and total count.

• Poultry P/M Procedure: Carcasses are suspended at $2$ or $3$ points. Color depends on age, sex, nutrition, and scalding temperature. Specific pathological lesions to detect include airsac inflammation, peritonitis, and salpingitis (oviduct inflammation).

• Abattoir Sanitation:     
  * Floors, walls, and ceilings must allow for sanitary operation and thorough cleaning.     
  * Knives and equipment contacting diseased carcasses must be sterilized before and after use.

• HACCP (Hazard Analysis Critical Control Point): Introduced in $1971$ for processed foods. Steps include: identifying/ranking hazards, defining critical limits, identifying Critical Control Points (CCPs), recommending controls, record-keeping, and verification tests.

Concepts of Carcass Fabrication and Grading

• Definition: Carcass fabrication is cutting carcasses into standardized portions for distribution to ensure efficiency, uniformity, and consumer satisfaction.

• Principles: Bones guide the separation of cuts; anatomical location identifies the cut. Tenderness is inversely related to muscle usage (less used muscles like the loin are tender; frequently used limbs are tough).

• Tenderness Classification:     
  * Tender Cuts: Thoracic/lumbar regions (loin, rib).     
  * Medium Tender: Shoulder and upper leg (scapula, femur, humerus).     
  * Tough Cuts: Lower legs (tibia, radius, ulna).

• Cutting Styles:     
  * Farmer Style: Split into two halves along the backbone.     
  * Packer Style: Split, internal organs and excess fat removed.     
  * Shipper Style: Whole/unsplit; head and fat often retained.

• Grading: Classification based on tenderness, juiciness, and marbling (fat distribution). This standardizes quality and enhances pricing efficiency.

Specific Pork Standards and Cuts (National Meat Inspection Services)

• Regulatory Context: Follows PTS 011-03.00;1969 (Standards Administrative Order #54) and Australian Pork Handbook ($1995$).

• Temperature Definitions:     
  * Chilled Pork: Cooled to $1-3\,^{\circ}C$ ($34-38\,^{\circ}F$) at the deepest portion within $24$ hours. Storage max is $7$ days.    
   * Frozen Pork: Exposed to $-23\,^{\circ}C$ ($-9.4\,^{\circ}F$) and brought to internal $-20\,^{\circ}C$ ($-4\,^{\circ}F$) within $6$ days. Storage temp $-18\,^{\circ}C$ or lower.     
  * Quick-Frozen: Internal $-20\,^{\circ}C$ achieved within $48$ hours.
  

• Fat Distributions: Backfat (subcutaneous), finish (total fat character), marbling (intramuscular fat between fibers), and seam fat (inter-muscular fat; least desired).

• Pork Cuts Hierarchy:     
  * Primal Cuts: Whole Shoulder (Boston/Paypay, Picnic/Kasim), Middle (Loin, Belly/Liempo, Tenderloin/Lomo), and Hind Leg/Ham.     
  * Minor Cuts: Head, Foreshank and foot, Hindshank and foot.

Beef and Carabeef Fabrication

• Handling: Chilling begins $1.5 - 2$ hours after slaughter. Fabrication rooms must be below $10\,^{\circ}C$.

• Forequarter Primal Cuts:     
  * Neck (Leeg): Cut at the junction of the last neck bone and first back bone.     
  * Chuck (Kadera sa unahan): Composed of first five backbones and ribs.     
  * Brisket (Punta y pecho): Sternum and five ribs; the chest of the carcass.     
  * Rib Set (Kadera sa hulihan): Last seven thoracic bones and ribs.     
  * Plate (Tadyang): Last seven ribs and navel end brisket.
  

• Hindquarter Primal Cuts:     
  * Flank (Kamto): Abdominal muscles/rib; cut at $45\,^{\circ}$ from the round toward the hip bone.     
  * Loin (Tagiliran): Last backbone and first five loin bones; contains the tenderloin.     
  * Rump (Tapadera): Last loin bone, hip bone, and sacrum.     
  * Round (Kabilgangan): Femur, kneecap, and thigh muscles.    
  * Hind Shank (Kenchi sa hulihan): Separated from the round at the stifle joint.

Chevon (Goat Meat) Processing and Identification

• Five-Step Fabrication Scheme:     
  1. Initial Division: Slaughtered carcass split down the center and quartered into primary wholesale cuts.     
  2. Separating the Breast: Precise horizontal slice between the rack and lower breast.     
  3. Isolating the Rack: Separating shoulder/neck from the rib parts.     
  4. Removing the Foreshank: Isolating the lower front leg.     
  5. Loin and Leg Division: Separating the premium loin from the rear leg.
  

• Prime Cut Descriptions:     
  * Shoulder: Area around $4^{\text{th}}$ rib/back/neck; neck is ideal for adobo/stews.     
  * Rack: Separated between $12^{\text{th}}$ and $13^{\text{th}}$ ribs; best for kaldereta.     
  * Breast: High cartilage; requires slow moist cooking (braising/stewing).    
  * Shanks: Very tough; suited for slow moist cooking.     
  * Loin: Between pelvic bone and $12^{\text{th}}$ rib; the most tender section for grilling.     
  * Leg: Hind portion; used whole for dishes like sinampalokan.
  

• Cooking Definitions:     
  * Braise: Slow cooking in fat with minimal moisture in a closed pot.     
  * Stew: Boiling slowly in water until tender, producing a broth.     
  * Broil/Grill: Direct exposure to radiant heat or open flames.     
  * Roast: Dry heat exposure (oven/fire) surrounding the meat.
  

Meat and Muscle Science

• Protein Origin: Greek proteios, meaning "primary."

• Muscle Types: Skeletal ($35-65\%$ of carcass), Smooth (digestive tract), and Cardiac (heart).

• Hierarchical Structure: Muscle organ $\rightarrow$ Muscle Bundle (fasciculus) $\rightarrow$ Muscle Fiber (cell) $\rightarrow$ Myofibrils (sarcomeres) $\rightarrow$ Myofilament (actin/myosin).

• Composition: Moisture (governed by Water Holding Capacity/WHC), Protein, Fat (flavor/juiciness), and Minerals (consistently approximately $1\%$).

• Post-Mortem Changes:     
  * Rigor Mortis: Fixed muscle contraction due to ATP depletion.     
  * pH Decline: Glycogen (<1\%) breaks down into lactic acid.     
  * PSE (Pale, Soft, Exudative): Low pH/high temp results in protein denaturation and moisture loss.     
  * DFD (Dark, Firm, Dry): High pH leads to light absorption (dark color) and high WHC (surface appears dry).
  

• Processing Methods:     
  * Curing: Using salt, nitrates/nitrites, and sugar (Dry, Wet/Brining, and Injection).     
  * Smoking: Preservation and flavor via burning wood; involves preheating ($90-120\,^{\circ}C$).     * Fermentation: Microorganisms (Lactic Acid Bacteria) metabolize sugar into acid. Steps: prep ($20-30\,^{\circ}C$ for $1-5$ days) and drying ($12-18\,^{\circ}C$ for $2-8$ weeks).
  

Milk and Egg Science

• Milk Composition by Species:     
  * Cow: Protein $3.2-3.4\%$, Lactose $4.7-4.9\%$, pH $6.6-6.8$, Color yellowish.     
  * Buffalo: Protein $3.5-4.0\%$, Lactose $4.5-5.0\%$, pH $6.6-6.9$, Color white.     
  * Goat: Protein $3.0-3.5\%$, Lactose $4.1-4.7\%$, pH $6.4-6.7$, Color white.
  

• Milk Properties: Density ($1.028-1.036\,g/mL$), Freezing Point ($-0.52\,^{\circ}C$ to $-0.56\,^{\circ}C$).

• Milk Processing: Standardization (fat adjustment), Homogenization (fat particle breakdown), Pasteurization (killing bacteria), and UHT ($138\,^{\circ}C$ for room-temperature storage).

• Egg Structure: Albumen ($58-60\%$ weight), Yolk ($31-33\%$ weight), and Shell ($12\%$ weight).

• Egg Grading: Candling (light inspection) and weight classification (Small, Medium, Large, Extra Large).

• Egg Functional Properties: Binding (meatloaves), Emulsification (lecithin), Thickening, Foaming/Aeration, and Color/Flavor.

Diseases and Public Health

• Bovine Tuberculosis: Caused by Mycobacterium. Signs include "Pearly Disease" (nodules on pleura/peritoneum), caseous necrosis (crumbly cheese look), and miliary spread. Localized lesions require condemnation of affected organs/heat treatment; generalized cases require total condemnation.

• Brucellosis (Contagious Abortion): Caused by Brucella abortus (cattle) or B. suis (swine). Lesions include hygromas (joint swelling) and "Moroccan Leather" placenta. In humans, it causes Undulant Fever.

• Avian Influenza (Bird Flu): Highly contagious viral infection (Influenza A). Birds show hemorrhages/swollen organs; carcasses are condemned. Properly cooked poultry is safe ($74\,^{\circ}C$ recommended).

• Salmonellosis: Bacterial infection from Salmonella spp. Common cause of food poisoning (diarrhea, fever). Often spreads via intestinal rupture during evisceration.

• Parasitic Disease: Tapeworm (cestode) infection. Eating raw meat transmits larval cysts.

• Non-Infectious Conditions:     
  * Abscesses: Localized pus clusters from bacterial infection (Staphylococcus/Streptococcus); must be trimmed to avoid contamination.     
  * Bruising: Muscle damage from rough handling; spoils faster due to damaged tissue.     
  * Tumors: Papilloma (warts in cattle), Lipoma (fatty tumors in pigs), and Adenocarcinoma (common in poultry via Avian Leukosis Virus).     
  * Emaciation vs. Septicemia: Emacation involves extreme thinness/starvation/parasites. Septicemia is a systemic blood infection; the whole carcass is unsafe.