meat processing

I. IntroductionII. Selection Of Animals For SlaughterIII. Slaughter Of Livestock

Prepared by:Raya Mae T.

JumawanBSFT-III

Meat Processing

HISTORY Egyptians -salting and drying

Romans -used ice and snow

1809 –Nicholas Appert-Introduced hermetic sealing of foods-canning  WORLD WAR I-freezing of meat on large scale  WORLD WAR II-Irradiation

THE DEVELOPMENT OF MEAT INDUSTRY IN THE PHILIPPINES

(Before 1932)Activities:

-slaughtering of animals-selling the meat fresh-making of sausages -cured products  Selling of animals by the dressed weight appeared to be better because

the prices were made based on the weight of the carcass Pilferage of meat by butchers was rampant Pork comprised the greater bulk of consumed meat however, there

was insufficient supply Ham manufacturing became popular

1932Commonwealth Act no. 3953(Promotion of New and Improvement of Existing

Industries) -passed by the Philippine Congress resulting to

the creation ofProducts Division of the Bureau of Animal

Industry  -acceleration of researches on meat and milk and

their by-products-led to the popularization of meat processing in

the Philippines-factories were basically engaged in ham and

sausage manufacture

Commonwealth Act No. 85-strengthened the home extension services in the

country and resulted in the intensification of food canning

 Late 1950’s and early 1960’s-marked the establishment of large packing plants-“line operation” was introduced Leading Meat Processing Industries Today: Pure Foods CorporationSwifts and CompanyPhilippines Integrated Meat Corporation (PIMECO)Maya Farms

Barrow- A pig that has been castrated before reaching sexual maturity.

Boar- An uncastrated male pig.Bullock - a castrated bull; a steer.

-a young bull.Bull- the uncastrated adult male of domestic

cattle.Butcher - someone who prepares various

cuts of meat and other related goods for sale.Castration- neutering a male animal by

removing the testiclesComminute- reduce to small pieces or

particles by pounding or abrading; "grind the spices in a mortar"; "mash the garlic"

Gilt- young sow

DEFINITION OF TERMS

Hide -the skin of an animal, especially the thick tough skin or pelt of a large animal.

Hog- a domesticated pig, especially a castrated male weighing more than 102 kg

Loin- a cut of meat taken from the side and back of an animal between the ribs and the rump

Ruminants- Any of various even-toed hoofed mammals of the suborder Ruminantia. Ruminants usually have a stomach divided into four compartments (called the rumen, reticulum, omasum, and abomasum), and chew a cud consisting of regurgitated, partially digested food. Ruminants include cattle, sheep, goats, deer, giraffes, antelopes, and camels.

Shote -a young pigSow - an adult female hog Stag- an animal, especially a pig, castrated after

reaching sexual maturitySteer- a castrated male ox or bull; bullock

SELECTION OF ANIMALS FOR SLAUGHTER

-Depends mainly on the purpose for which the meat is to be used and on the cost of the end-product

Sex Consideration

a boar younger than seven months is fit for slaughter

castrated hogs have general tendency to be fat, fatter than their female and uncatrated male counterparts of the same age

Meat of pregnant animals is low of quality When the animal is at an advanced stage

of pregnancy, the meat may be fishy in odor

Castration in swine promotes the development of mature characteristics

Boars are more favored than barrows in slaughtering

Boars have superior leanness over castrates

Boar carcasses are longer, have thinner backfat at the shoulder, lighter back and loin, less fat but have higher lean than barrows

Boars have higher total nitrogen but lower moisture and fat than barrows

In cattle: Bulls vs. Steers Bulls gain more rapidly and more

efficiently than steers, and produce leaner carcasses

Steers have more marbling, more subcutaneous fat, less longissimus dorsi area and more kidney fat than bulls have

Meat from bulls is generally less tender and lower in overall acceptability than that of steers but is equal in flavor and juiciness

Meat from bulls is generally darker and coarses

Age Considerations

Swine: 6-12 months Cattle and carabaos: 3 years or younger Goats: about 1 year

Meat from older animals: darker, tougher, fatter and usually poorer in quality

-dark rough textured but flavorful, has high water binding and emulsion capacity, and is associated with high degree of marbling

*the most important quality factor which changes with age is TENDERNESS.

Size Considerations

Hogs: 80 to 110 kg

Cattle and carabaos: 300 to 450 kg

Class of Animal Considerations

Swine: Sows Boars Barrows Gilts Shotes – command the highest price

because these are utilized for the production of quality roasted pigs or lechon

I’m a LECHON!!!

SLAUGHTER OF

LIVESTOCK 

MANAGEMENT OF ANIMALS PRIOR TO SLAUGHTER

 Fasting Withdrawal of feed but water is given ad

libitum Pigs: 12-24 hrs Ruminants: 24-48 hrs

Advantages: Savings of feeds Ease of cleaning entrails Ease of cleaning and eviscerating carcass a thoroughly bled and brightly colored carcass long shelf life low shrinkage of the resulting meat

STRESSShipping stressOver-crowding stressDriving stressHeat stress

Disadvantages:Loss of muscle glycogenHigh temperature of carcassLow water binding capacity of resulting meatLow aroma, flavor , texture and juiciness

scores

  *the resulting meat is difficult to cure

Pale soft and exudative (PSE) - If the stress given to the animal is not very severe

Dry, firm and dark (DFD)- when the stress given is very severe

 “… stress may cause a decrease of about

6mgglycogen per gm of muscle tissue..” “ the level of glycogen on the muscles at

death controls the pH of the resulting meat”

Meat source pH pH drop

Unstressed animals

5.3 Gradual

Stressed animals

6.0-7.0 Very rapid

 “The rapid pH drop is believed to be partly due to the slight rise in temperature of the carcass, thereby favoring anaerobic glycolysis...”

MISHANDLING-whipping, kicking of animals prior to

slaughter

Develops blood clots and red spots in the meat –due to breaking of blood vessels

Thus: the blood is not withdrawn during bleeding and supports luxuriant growth of microorganisms

THE SLAUGHTERHOUSE

also called an abattoir (from the French verb abattre, "to strike down"), or freezing works (New Zealand English)

a facility where animals are killed and processed into meat foods

Objective: to reduce stress and sufferings of animals

Factors to consider in slaughtering animals:

Cleanliness of the meat produces

Hygiene of production Efficiency of meat inspection Adequacy of meat preservation

National Meat Inspection Commission

-issued detailed guidelines on meat hygiene, inspection and preservation and meat inspection regulations

○ There must be complete facilities for the proper care of animals prior to slaughter.

○ The slaughterhouse should have separate rooms for the slaughter of hogs and ruminants

○ Must have good drainage and good ventilation, must be far from residential houses and must have an adequate pollution control device

Classification and Accreditation of Slaughterhouses

"AAA" Those with facilities and operational

procedures appropriate to slaughter livestock and fowls for sale in any market, domestic or international.

"AA" Those with facilities and operational

procedures sufficiently adequate that the livestock and fowls slaughtered therein are suitable for sale in any market domestic or international

"A" Those with facilities and procedures of minimum adequacy that the livestock and fowls slaughtered therein are suitable for distribution and sale only within the city or municipality where the slaughterhouse is located.

“B” Those with facilities and operational procedures of minimum adequacy as defined by the National Meat Inspection Commission; the meat processed herein is eligible for sale obly in the city or municipality in which the plant is located

  “C” those whose facilities and operational procedures

of less than minimum standards that must be closed until minimum standards are provided or achieved

SLAUGHTERING SWINE

STUNNING– done to make the animal

unconscious without killing it, and to make restraining easy and sticking humane

Electric stunnerCarbon dioxide chamberStunning gunSledge hammer

STICKING OR BLEEDING

-done on the hollow portion above the tip of the breastbone

- cut the jugular veins and carotid arteries

SCALDING AND SCRAPING

Water temperature: 54 to 82 0 C (130 to 180 0F)

Too hot water: can cause setting of hairs (over scalding)

Too cold water: cannot effect loosening of hairs and scurf

Optimum scalding temperature: 60 to 71 0C (140 and 160 0F)

EVISCERATION -removal of the visceral organs from the

opening of the carcass up to the complete removal of the internal organs from the body cavity

The anus is loosened by cutting around it

Removing penis

Removing penis

Splitting pelvic bone and tip of sternum

Opening the sternum and midline

Removing the intestines and stomach

Removing liver

Removing gall bladder

Cutting the diaphragm Removing windpipe

Removing the heart

SPLITTING

The completed carcass

Slaughtering swine

Slaughtering swine(conventional)

Slaughtering Cattle

Slaughtering Cattle

Slaughtering Cattle

Slaughtering Cattle

Livestock slaughter

I’m still a LECHON!

…THE END…