AnSci

• Post-Slaughter Inspection and Grading − essential steps in the Philippine meat industry to ensure that meat products are safe, healthy, and meet quality standards before reaching consumers
• Post-Slaughter Inspection and Grading − governed by the National Meat Inspection Service (NMIS)
• Post-slaughter Inspection − a mandatory process conducted at slaughterhouses across the Philippines
• Post-slaughter Inspection − trained meat inspectors examine carcasses to identify any signs of disease, contamination, or other abnormalities
• Visual Inspection of Carcasses and Organs – inspectors closely examine the carcass and major organs for any signs of disease or abnormality
• Contamination Check – inspectors also ensure that carcasses are free from fecal matter, hair, dirt, and any other contaminants that could spread harmful bacteria
• Health and Safety Stamp – once a carcass passes all inspection steps, it receives a stamp indicating it is safe for human consumption
• Liver Flukes − a parasitic infection
• Liver Flukes − white spots on the liver
• Inadequate Hygiene – can increase the risk of contamination, which is why cleanliness is strictly monitored
• Grading − evaluates the quality of meat
• Grading − helps differentiate meat for various uses and markets based on characteristics such as marbling, color, and tenderness
• Marbling − higher-quality meats, such as those intended for premium markets, often have good marbling, which enhances flavor, tenderness, and juiciness
• Color − fresh meat has a distinct color based on the type of animal and muscle type
• Beef - bright cherry-red color
• Pork - light pink
• Chicken - pale pink to cream
• Discoloration - might indicate spoilage or improper handling
• Texture and Firmness − high-quality meat has a firm texture without being too dry or too soft
• Firmness - can be a sign of good handling practices and fresh meat
• Consumer Health and Safety − post-slaughter inspection ensures that only safe and uncontaminated meat reaches the public, helping to prevent foodborne illnesses.
• Market Standards and Pricing − grading helps set standards for quality, making it easier for consumers to choose between premium and regular cuts
• Export and Trade Compliance − for the Philippines to expand meat exports, strict inspection and grading systems help meet international standards, especially when exporting to countries with stringent food safety regulations
• Tenderness − refers to how easy it is to chew the meat
• Tenderness − this quality is influenced by the muscle fiber structure, collagen content, and cooking method
• Juiciness − amount of moisture retained in the meat during cooking
• Juiciness − influenced by factors like fat content and water-holding capacity
• Marbling − refers to the visible intramuscular fat within the meat
• Marbling − adds flavor, tenderness, and juiciness
• Color − fresh meat color is a sign of quality and freshness
• Shelf Life − refers to how long meat can be stored without spoiling
• Shelf Life − depends on storage conditions, meat quality, and processing methods
• Age − younger animals often have a lower dressing percentage due to less muscle development and more internal organs in proportion to body size
• Breed − certain breeds are known for higher dressing percentages due to favorable muscle and fat distribution
• Beef cattle breeds like Angus and Hereford tend to have higher dressing percentages than dairy breeds
• Sex − affects body composition
• Sex − males usually have a higher muscle content, while females might have more fat, depending on their physiological state
• Diet − animals on high-energy diets, like grain fed cattle, accumulate more fat and muscle, resulting in a higher dressing percentage than animals on grass-fed diets
• Health and Physiological Condition − healthy animals with optimal body condition score (BCS) tend to have better dressing percentages than animals that are underweight, stressed, or unhealthy
• Chilling of Carcasses − after slaughter, carcasses are rapidly chilled to prevent bacterial growth and maintain meat quality