Slaughtering and Pork processing_agtech314

Slaughtering and
Pork processing

TERMINOLOGIES
- ABATTOIR - registered/approved
premises authorized by BFAD/BAI
where slaughtering of animals takes
place (human consumption)
BRAND - mark/stamp/tag/label
which represents the approval of the
LI/DMI
- CARCASS — body of any
slaughtered animal after bleeding
and dressing

TERMINOLOGIES
- COLD SLAUGHTER -
slaughtering
of double dead animals
DRESSING removal of animal
pals not intended for human
consumption
- FARBRICATION - process
of cutting carcass into
standard wholesale and
retail cuts

TERMINOLOGIES
- CONDEMNED- carcass
marked as unsound, unhealthy
and unfit for human
consumptionbut fit as feed stuff
(PASSED)
• REACTOR- animal shows
evidence of disease after specific
test application
PSE pale, soft and exudative
meat (swine)

TERMINOLOGIES
• FRESH MEAT - from animals
NOT undergoneany
substantial physical, microbial
and chemical change
DFD dark, firm and dry meat
(BEEF)
• HOT MEAT - from food animal
and poultry clandestinely
slaughtered and sold to public
FOOD ANIMAL - all
domestic livestock killed for

TERMINOLOGIES
FLEECE and WOOL- and hairs obtained
from goats and sheep, respectively
• OFFAL- by-products, organs, glands and
tissues other than carcass (may or may
not be edible)
- RESIDUES- foreign substances (i.e.
metabolites, therapeutic/prophylactic agents)
remaining in the carcass which are hazardous to
human
health

TERMINOLOGIES
TRIPE- rumen, reticulum and
omasum of compound
stomach animals
GIBLETS- heart, liver and
gizzard
• RIGOR MORTIS- muscle
stiffening after death of the
animal due to muscle contraction
(stress and improper handling
of animals during slaughtering)

TERMINOLOGIES
• FASTING - withholding feed from
the animal prior to slaughtering
(water in 4 /”d/rum basis)
. szuNNING - process of making the
animals unconscious prior to
bleeding
• FLAYING/5KINNING- act of hide
removal (goat, cattle, carabao)
. SINGEING - application of flame to
carcass to burn the scraped and
unshaved hairs (goat, cattle, carabao)

MEAT
•animaI tissueswhich are
suitable for use as food
•abundant source of iron,
zinc and B vitamins
•exceIIent source of protein

Red meat — comes from
cattle, swine, sheep, goats and
to a lesser extent, horses and
other animals (i.e. buffaloes,
deer)

a. Ante-mortem
inspection
- before slaughtering
- humane
- disease
inspection
(condemned)
b. Post-mortem
inspection

Cleanliness of the meat
produced
2. Hygiene of production
3. Efficiency of meat
inspection
4. Adequacy of meat
preservation
5. Need for skilled butchers
and proper tools and
equipments

ANTE-MORTEM INSPECTION
1.selection of animals for slaughter
a. Age of the animals
swine-6 to 12 monthscattle/carabao-<3
but not >3 yrsgoats-1 yr
NOTE: Generally, meat from old animalsis juicer
than meat from young ones.Young animals
have watery meat onfirst chewing but have
a finalimpression of dryness

ANTE-MORTEM
INSPECTION
b. Sex of the animals
barrows/gilts - best
sources of
meat for curing
boars — young boars (< 200
days) can still be used but older
boars have pronounced “boar
taint” sows — meat is tough
and during the advance stage of
pregnancy,

ANTE-MORTEM
INSPECTION
c. Size
hogs — 80-100 kg
cattle/carabao - 300 to
450 kg
d. Deg ree of fatness
-most flavor compounds are
found in the fatty tissue
-while, chewing, fat stimulates
the flow or saliva thus giving the

ANTE-MORTEM
INSPECTION
d. Health of the animal
-animals for slaughter must
be
substantially healthy
- unhealthy animal must be
first treated and brought to
normal condition prior to
slaughter

2. Management of Animals prior to
slaughter
a. Fasting
-it is the withdrawal of solid
feed and only water is provided
ad libitum
-hogs are fasted for 12 to 24
hours and ruminants for 24 to
48 hours

ANTE-MORTEM
INSPECTION
Advantage of Fasting
a. LONG shelf-life
b. Low shrinkage
c. Savings of feed
d. Ease of cleaning and
eviscerating carcass
e. Ease of cleaning entrails
f. thoroughly-bled and brightly
colored carcass

ANTE-MORTEM
INSPECTION
b. Relaxing the animal
-as much as possible, NO form
of stress is given to the animal
prior to slaughter
-if stress cannot be avoided,
animals must be given
enough time to relax and
regain their composure
before these are slaughtered
(PSE - stress not severe,

ANTE-MORTEM
INSPECTION
c. Handling the animals gently
-the part of the animal
whipped, kicked or boxed prior
to slaughter develops blood
clots and red spots in the meat
-this is due to breaking of
blood
vessels in those areas
-these blood clots in the meat
are agood media for growth of
microorganisms, which causes

d. Clean
animals
-keep the animals clean
-washed off dirt on the animals
to minimize possible
contamination of the
carcass

SLAUGHTERING
PROCEDURES FOR SWINE
1. Stunning- done by making the
animal unconscious
without killing it
Sticking - bleeding
a. Scalding and Scraping
4. Removal of the Head
5. Evisceration —the removal of the
visceral organs from the opening of
the carcass up to the complete
removal of the internal organs from
the body cavity
H
o
g
—
7
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Slaughtering and Pork processing_agtech314

WHAT ARE THE REASONS WHY WE
EAT MEAT??
WF-R ANIMAL SCIENCE 1

SELECTION OF GOOD QUALITY
MEAT FOR PROCESSING
• Selection varies among different sectors of
the meat industry
• In this chapter, we will cever the preferences
by the processors look for in selecting meat
for processing

• The characteristics of meat that affect
quality maybe grouped into:
—Appearance
—Palatability
—Composition
—Processing and;
—Safety traits

• Traits of meat that is GOOD
for processing:
—High water-holding capacity
—High emulsion capacity
—Good amount of soluble
protein
—Has formed stable emulsion

WATER HOLDING CAPACITY
The ability of the meat to retain water
under standard processing procedures
- WHC is decreased when:
• animals are stressed before
slaughter,
• If meat is
subjected tD alternate
freezing and thawing
• Excessively
attacked by
microorganisms and other
similar treatments

SOLUBLE PROTEINS
• Required in binding the pieces of
meat together in processed
products
• The higher the ameunt of soluble
proteins, the better the binding of the
meat particles would be.
• Important to sausages, reformed hams
and other comminuted meat products

EMULSIFYING CAPACITY
• The ability of meat to form stable
emulsion with a lipid
• Important to meat loaves and
frankfurthers

PSE AND DFD MEAT
• Not good for processing
• Very low water holding capacity and
minimal
solubility of protein
• PSE - pH values of 5.4-5.6
• DFD - 6.4-6.8
• NORMAL MEAT —7.2

PALE, SOFT & EXUDA
TIVE
• PSE MEAT • NORMAL • DFD MEAT

MEAT PRESERVATION
TECHNIQUES

INTRODUCTION
• Meat preservation should always be
accompanied with good handling
practices
• Microorganisms thrive on meat luxuriantly,
hence, it spoils rapidly

THREE CAUSES OF MEAT
DETERIORATION
• 1. Biological spoilages
—Microbiological spoilages are the most
severe and account for almost 99.9% of all
biological spoilages

DETERIORATION
• 2. oxidation
—A common chemical cause of
meat deterioration
—Oxidation of fats causes rancidity
while oxidation of myoglobin causes
color darkening

DETERIORATION
• 3. Dehydration and enzymatic action
—Physical processes causing
food deterioration
—These two are expensive to
minimize
or control

MEAT PRESERVATION
APPROACHES

WAYS OF LENGTHENING THE SHELF
LIFE OF MEAT
• Cold storage
• Dehydration
• Salting
• Curing
• Smoking
• Canning

1. COLD STORAGE
• TWO TYPES
CHILLING
FREEZING

2. DEHYDRATION
• Reducing available water content
making meat unavailable for
microbial growth

• For most bacteria, their growth is
inhibİtl2d at 18%or lower available
water
• Molds : 13% or lower

3. SALTING

4. CURING
• Addition of the combination of salt, sugar
and nitrates

5.
SMOKING

6.
CANNING
• Done by heating canned meat under
pressure to reach temperatures
above 110’C and immediateky
cooled ASAP to avoid overcooking

WHAT IS THE DIFFERENCE
BETWEEN MEAT
PROCESSING AND MEAT
PRESERVATION???

MEAT PROCESSING
• Any mechanical, chemical or enzymatic
treatment of meat which alters the form
from which it originally occurs. The
properties of fresh meat can be modified by
use of one or more procedures such grinding
or chopping, addition of seasoning or spices,
alteration of color or heat treatment

MEAT PRESERVATION
• The lengthening the storage life of meat by
the application of processes to delay meat
spoilage caused by microbial, chemical
and/or physical factors

1. SALT
• Primary ingredient used in meat curing
• Main flavoring agent used in meat processing
• Contributes to basic characteristic taste of
the final product
• Also plays a role in the binding of
meat products

THREE KINDS OF SALT
• Rock
salt

• Fine or “Pangasinan“
salt

• Industrial salt or refined salt
- Has the least amount of impurities that may cause
oxidative rancidity in meat products
Recommended
amount of salt
use: 2.5 — 3.0 %
of the total
volume

3. NITRATES AND NITRITE
• Act as preservatives
• Effective inhibitors of the growth of
Clostridium botulinum particularly in canned
goods
• Responsible for the desired cured color of
the meat
• Act as powerful antioxidants that
prevent rancidity

HOWEVER!
• Hazardous to health - involve in the formation of
carcinogenic substance (nitrosamines) in meat
— No substitute for nitrite to produce a typical
cured meat color and flavor
• Nitrite burn. Green or white discoloration of the cured
meat
”Use of nitrites/nitrates must not exceed 156 ppm
residual nitrite

4. ASCORBATES/ERYTHORBATES
• Speeds up the
curing reaction
• Also acts as stability
agent
— Recommended amt.of
ascorbates is 600
mg/kg cured meat

5.PHOSPHATE
• Increase the WHC of the
meat

• Use of phosphates results in:
- Increase in product yield
—Drier and firmer product surfaces
—More stable emulsion at higher
temperature
- Improved color and flavor stability
— Improved binding quality of meat

6. COLORING AGENTS
• Make meat products
more attractive
• Examples are:
— FD and C Red # 40 — brick
or
orangish red shade

• Annatto
—From the seeds of Bixa
orellana
—Pale yellow to dark orange

• Paprika
—From the dried fruit of
Capsicum annuum
—Deep red brown shade

7. SPICES
• Improve zest and produce variety to the meat
• Lack nutritional value
• Mostly plant origin

8. MONOSODIUM GLUTAMATE (MSG)
• Has no flavor of its own
• Enhances the natural flavor of the product
• Too much MSG could result to
Chinese restaurant syndrome
• Recommended amt: must not exceed ?
tsp/kg of
meat

• Too much use of MSG may cause
dizziness, nausea and headache
commonly cailed”Chinese
restaurant syndrome”

9. BINDERS
• Proteinaceous agents that
improved water binding
properties of comminuted
meat products
• Also contributes to fat
emulsification
- Sodium caseinate (90%
protein)
—Soy protein isolate (90%
protein)
—Wheat gluten (80°A
protein)
—Soy protein concentrate
“ ” ”
"

10. FILLERS
• Carbohydrate products which absorbed
eXtensive quantities of water however they
are not good emulsifier
• Examples are:
—Cereal flour
—Starches

11. EXTENDERS
• Non-meat materials, added in amount that
they are able to increase the bulk or
modify the quality of sausage or meat loaf
products
• Usually plant protein

ANIMAL FOOD BORNE
DISEASES

• Foodborne illnesses are on the rise globally.
• either infectious or toxic in nature caused by
ingesting "pathogens" (e.g. bacteria, fungi,
parasites, viruses) through contaminated food
or water.
• also known as "food poisoning".

• The Food and Agriculture Organization
statistics show that every year 700,000
people die from food and water borne
disease in the Asia-Pacific region including the
Philippines.

OCCURENCE
• The most common
causes
of foodborne illness
are
unsafe food handling
and preparation at
home, in restaurants,
and other
dining places.
• Busy persons
turn to
convenience
foods for
lack of time.

SYMPTOMS
• The onset of the symptoms may not
occur immediately. It may take two
days or more after ingesting contaminated
food.

CAUSES
• The common causes of foodborne illness are
harmful bacteria, moulds, parasites, and
viruses.
• Some of the common food pathogens
responsible for majority of reported cases
of foodborne illnesses are
— Escherichia coli, Campylobacter jejuni,Listeria,
Salmonella, Shigella, Vibrio cholerae,
Hepatitis A, Entamoeba histolytica and
norwalk viruses,

TREA
TMENT
• Mild cases of foodborne illness can be
treated by increased fluid intake to
replace fluid and electrolyte losses, while
severe cases need hospitalization for
medical and nutritional therapy.

PREVENTION
• To avoid foodborne diseases, the basic rules
to follow are;
—careful washing of hands before preparing food;
—thorough cooking of foods particularly beef,
poultry
and eggs;
- thorough washing of fruits and vegetables
especially
those that will be taken raw;
- avoid drinking unpasteurized milk, fruit juices,
and untreated surface water, and;
— protecting foods from insects, animals, and

• To prevent harmful bacteria from growing
in foods, these should be refrigerated
immediately.
• Cook foods to proper temperature.
• Properly cooked foods are heated long and
at high temperature to kill the harmful
bacteria.
• Prevent cross contamination (e.g. separate
raw foods from cooked foods). Handle
foods properly.

CONCLUSIONS
• Aggressive research efforts must be done to
identify, assess, and control microbiological
hazards associated with food production from
the farm to the dining table.
• Intensified focus on education to all food
handlers and consumers about safe
food handling must be a priority.

• Reinforcing hygienic practices at each link in
the food chain, from producer to
consumer, is critical in preventing
foodborne diseases

Slaughtering and Pork processing_agtech314

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