Slaugthering

• Recommended age of livestock for slaughter

  • Swine - 6 to 12 months
  • Cattle and carabao - 3 years or younger
  • Goats - 1 year
• Factors considered in slaughtering and meat fabrication

  • Age of the animal
  • Sex of the animals
  • Size
  • Degree of fatness
  • Health of the animals
• Management of Animals Prior to Slaughter

  1. Fasting - withdrawal of solid feed, only water provided ad libitum

  2. Relaxing the animal

  3. Handling the animals gently

  4. Clean animals
• Advantages of fasting animals prior to slaughter
• Slaughtering procedure for swine

  1. Stunning

  2. Sticking - bleeding

  3. Scalding and scraping

  4. Removal of the head

  5. Evisceration - removal of the visceral organs

  6. Splitting

  7. Chilling
• Slaughtering procedure for cattle and carabao

  1. Stunning

  2. Sticking

  3. Flaying/Skinning - removal of the hide

  4. Removal of the shank and head

  5. Evisceration

  6. Splitting/Quartering

  7. Shrouding - wrapping the carcass with a cheesecloth

  8. Chilling
• Approximate Dressing Percentage of Livestock and Poultry

  • Hog - 70%
  • Duck - 71%
  • Cattle - 60%
  • Goose - 69%
  • Sheep and goat - 50%
  • Turkey - 80%
  • Chicken - 66% to 76%
• Wholesale cuts of beef and carabeef carcass

  • Front quarter: Ribs, Plate or short plate, Brisket, Foreshank, Chuck
  • Hindquarter: Flank or navel, Loin, Round
• Wholesale cuts of pork carcass

  • Shoulder
  • Ham
  • Loin
  • Belly or side
• Categories of meat


  • Beef - from cattle over a year of age
  • Veal - from calves 3 months of age or younger
  • Pork - from swine
  • Mutton - from mature sheep
  • Chevon - from goat
  • Poultry meat - comes from flesh of domestic birds
  • Sea foods - flesh of aquatic organism (ex. Fish)
  • Game meat - flesh from non-domesticated animals
• Types of Processed Meat

  • Cured meat - ham, bacon, tocino, tapa
  • Sausages - ground, salted and seasoned, stuffed in casing/formed in molds
  • Restructured meat products - made from flaked, ground or sectioned beef or pork shaped into roast, steaks or loaves
• Egg composition


  Shell and shell membrane (11%) surrounds the egg, Albumin (58%) surrounds the yolk, Yolk (31%) - yellowish colored
• Mineral content of egg shell is approximately 94% calcium carbonate
• Nutrient content of egg

  • Albumin - high in protein
  • Yolk - fat and cholesterol, vit. A,D,E,K, folic acid,B2,B12,pantothenic acid,minerals: Fe,P,S,Cu,K,Na, Mg,Ca Cl and Mn
• Colostrum


  First milk produced by mammals
• Nutrient content of milk

  • Protein: casein and whey protein
  • Fat: milk fat
  • Carbohydrates: lactose
  • Minerals: Ca, P, Zn
  • Fat soluble vitamins: A,D, E
  • Water soluble vitamins: B6, B12, thiamine and panthothenic acid
• Milk Processing


  1. Heat Treatment: Pasteurization, UHT

  2. Cooling

  3. Traditional use of salt or sugar

  4. Filtering

  5. Standardization

  6. Cream separation

  7. Homogenization

  8. Reconstitution

  9. Recombination

  10. Toning
• Marketing channels for live animals and products

  • Livestock market - auction market
  • Barrio agents - buying from backyard farms and selling to viajeros or acting as viajeros
  • Wholesaler or viajeros - buy in wholesale quantity, resell to other wholesaler and retailers
  • City dealers - intermediators between the provincial viajeros and wholesalers in the city
  • Retailers - buy animals and sell to consumers
  • Contract growing scheme - a mother company takes the animals produced and takes care of the processing before final sale to consumers