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2.0 Review of Slaughter and Handling of Meat

This document discusses factors to consider when selecting animals for slaughter, such as sex, age, condition, and health. Younger animals generally have more tender meat while older ones have more flavorful meat. The document also covers pre-slaughter handling considerations like fasting, minimizing stress, and gently handling animals. Cleanliness during slaughter and proper hygiene, inspection, and preservation are important to produce safe meat.

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Ardonia Ivy
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1K views28 pages

2.0 Review of Slaughter and Handling of Meat

This document discusses factors to consider when selecting animals for slaughter, such as sex, age, condition, and health. Younger animals generally have more tender meat while older ones have more flavorful meat. The document also covers pre-slaughter handling considerations like fasting, minimizing stress, and gently handling animals. Cleanliness during slaughter and proper hygiene, inspection, and preservation are important to produce safe meat.

Uploaded by

Ardonia Ivy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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 depends mainly on the purpose the meat

is to be used and on the cost of the end-


product
 the meat produced should possess the
characteristics necessary for the products
or recipes to be made
 ex. for comminuted products manufacture
then it should have high water holding
capacity, high emulsion capacity
1. Sex type –

Hogs Cattle
Gilt heifer
Barrow steer
Boar bull
Stag stag
Sow sow
 Fresh meat retailing – gilt, barrow, heifer
& steers are recommended
 For processing – stag, sow, bull, cow
- Boars are not used for processing and
fresh meat retailing due to the boar taint
odor – the 5-α-androst-16ene-3one,
which is apparent at 7 months in intact
animals or when sexual maturity is
reached
 For processed meat:

a. Intact meat (ham, bacon) – gilt & barrow


b. Comminuted – sausage, hamburger –
stag, sow, cow (Has high WHC, flavorful)
2. Age
 the older the animals the darker the meat
and is less tender (tougher) but is more
flavorful compared to young ones
- hogs – 6-12 months before, now 4-5
months
- cattle/carabao – 2.5 to 3 years
(recommended age), beyond 3 years old,
not economical; native cattle - 3 to 5
years; crossbreds- 3 years
3. Condition/Degree of Fatness

this refers to which the animal has


been fed
 should have an optimum condition, not
too thin, not too fat
4. Health of the Animal

 Only healthy animals are recommended


for slaughter
 Slaughtered animals are intended for
human consumption
5. Meat yield considerations – average
dressing percentage

Ave. Slaughter Wt. Ave. Dressing %


Hog - 85 kgs 69.93 (head off)
Goat - 20 kgs 43.97%
Cattle - 275 kgs 48.2%/crosbreds/
55% imported
Carabao - 460 kgs 48.1% “
Chicken - 1.42 70.0%
Duck - 1.10 55.0%
6. Loin Eye area and other
measurements considerations

 wide loin eye area in swine is indicative of


high lean cut and low fat cut yields
- hogs with wide loin eye area are ideal for
slaughtering
7. Degree of fatness consideration

 in meat, palatability factors like flavor,


tenderness and juiciness are influenced by
fat
 for comminuted beef and pork products,
30 to 40% fat is the most acceptable in
terms of flavor, tenderness, juiciness and
over all acceptability; at this fat level meat
tends to lose much weight during cooking
but remains juicy, tender and flavorful

- in terms of slaughter and cut out traits,
pigs with thick backfat tends to dress
higher but yield lower percent ham, loin
and lean cuts than hog with thinner
backfat
1. Fasting – the withdrawal of feeds and
giving an adlibitum amount of water
-Ruminants – 48 hrs (24-48 hrs)
-Hogs – 12 to 24 hours
-Poultry – 6 to 12 hours
Why fast?
 to save feeds
 make cleaning of entrails easy
 makes cleaning and evisceration easy
 thorough bleeding (longer shelf life and
bright colored carcass
 saving in water consumption and reduced
water waste
2. Let animals relax and avoid any form
of stress prior to slaughter
 heat stress (due to overcrowding, travel
during daytime)
 overcrowding stress – during transport or
in the corral or holding pen
 shipment stress
 driving stress – pushing the animals
 For mild stress (usually stress condition) –
let the animals relax for 12 – 24 hours
 Severe stressful condition – rest for 24
hours with sufficient feed and water,
fasting will follow for another days
Disadvantages of stress:
a. loss of muscle glycogen (the reserve
energy)
 in a stressful period , the animal utilizes
the glycogen from the muscle:
(a) in a living animal the glycogen is
converted into pyruvate that enters the
TCA;
(b) in a carcass, glycogen is converted into
lactic acid that controls the pH of the meat
Disadvantages of stress:
a. loss of muscle glycogen (the reserve
energy)
- newly slaughtered or alive animal – pH
7.2-7.3
- after slaughter – pH 5.3 to 5.5, pH that
inhibits growth of microorganisms
Disadvantages of stress:
- prolonged stress – results to low
glycogen and low amount of lactic acid
resulting to high pH (6.5 to 7.0)
- DFD – dark, firm and dry; very prone
to spoilage
b. High temperature of the carcass
- especially if stress happens just prior
to the slaughter of the animal
Consequences of high temp. of
carcass:
 more energy required to cool down (longer
time to chill, more chances for growth of
microorganism)
 rapid breakdown of glycogen to lactic acid
will result to PSE (pale soft and exudative)
increase is temp is due to respiration
 Rapid drop in pH while the meat is still hot
c. Drop in water holding capacity
- due to:
a. the rapid breakdown of the glycogen
into lactic acid
b. the final pH (sudden drop) is
obtained while the meat is still hot
which destroys (denature) the
protein
d. Loss of flavor, color, juiciness, tender-
ness (an effect of loss of water holding
capacity and drop in pH)
- PSE – pale, soft and exudative condition
of the meat
- very low water holding capacity
3. Handle the animal gently or with care
prior to slaughter
- avoid mishandling the animal, like:
kicking or boxing – causes blood clots,
- provided in the RA 8485 “ Animal Welfare
Act”
4. Clean the exterior of the animal
- before slaughtering to avoid
contamination
- the hide is a potent source of
contaminants
1. Cleanliness of the carcass
- proper hygiene to produce clean
carcass
2. Hygiene of production
3. Efficiency of meat inspection
- to avoid spread of disease to humans
4. Adequacy of meat preservation
- availability of chiller/ refrigeration
facilities
- allow to drip for 30 minutes before
transfer to chiller

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