Slaughtering, processing, and marketing of farm animals

• The recommended age of livestock for slaughter includes swine at 6 to 12 months, cattle and carabao at 3 years or younger, and goats at 1 year.
• The sex of the animals is a factor in slaughtering and meat fabrication.
• The size of the animals is considered in slaughtering and meat fabrication.
• The degree of fatness of the animals is a factor in slaughtering and meat fabrication.
• Fasting 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.
• Relaxing the animal is a part of the management of animals prior to slaughter.
• Handling the animals gently is a part of the management of animals prior to slaughter.
• Stunning is done by making the animal unconscious without killing it.
• Sticking involves bleeding.
• Scalding and scraping are parts of the slaughtering procedure.
• Evisceration involves the removal of the visceral organs.
• Splitting is a part of the slaughtering procedure.
• Chilling is a part of the slaughtering procedure.
• Wholesale cuts of beef and carabeef carcass include Front quarter, Ribs, Plate or short plate, Brisket, Foreshank, Chuck.
• Wholesale cuts of pork carcass include Shoulder, Ham, Loin, Belly or side.
• Eggs are classified according to size and standard of quality, cased or packaged in wholesale or retail containers.
• Milk is processed and sold directly to consumers, or sold to a handler who will process the milk to milk products.
• Game meat refers to the flesh from non-domesticated animals.
• Eggs are composed of shell and shell membrane (11%) surrounds the egg, albumin ( 58%) surrounds the yolk, yolk (31%)– yellowish colored, and the mineral content of the shell is approximately 94% calcium carbonate.
• Nutrient Content: Albumin is high in protein, yolk is fat and cholesterol, vitamin A,D,E,K, folic acid, B2, B12, pantothenic acid, minerals: Fe, P, S, Cu, K, Na, Mg, Ca Cl and Mn.
• Sausages are ground, salted and seasoned, stuffed in casing/formed in molds, and are classified as “ground and emulsion type products”.
• Barrio agents buy from backyard farms and sell to viajeros or they act as viajeros and sell directly to retailers.
• Restructured meat products are made from flaked, ground or sectioned beef or pork shaped into roast, steaks or loaves.
• Milk processing involves heat treatment, cooling, filtering, standardization, cream separation, homogenization, and reconstitution.
• Cured meat includes ham, bacon, tocino, tapa.
• Wholesalers or viajeros buy in wholesale quantity, resell to other wholesalers and retailers.
• City dealers are intermediators between the provincial viajeros and wholesalers in the city.
• Meat is defined as those animal tissues, which are suitable for use as food.
• Retailers buy animals and sell to consumers.
• Contract growing scheme is a mother company that takes the animals produced and takes care of the processing before final sale to consumers.
• Live animals are sold at livestock markets, which are brought to concentration yards, and transactions can be between traders, farmers, and traders.
• Milk is often referred to as the “nearly perfect food” and colostrum, the first milk produced by mammals, is rich in nutrients such as protein, fat, carbohydrates, minerals, and fat-soluble vitamins.
• Beef is from cattle over a year of age.
• Veal is from calves 3 months of age or younger.
• Pork is from swine.
• Mutton is from mature sheep.
• Chevon is from goat.
• Poultry meat comes from the flesh of domestic birds.
• Sea foods are the flesh of aquatic organisms such as Fish.