AGRI 21: SLAUGHTER, PROCESSING, AND MARKETING OF FARM ANIMALS
Glycogen
is the reserve form of energy for the animals
47 to 55
medium
homogenized milk
milk Ø With small fat globules
Fresh whole milk
milk: Complete with no alteration
boar
uncastrated male pig
Evaporated milk
Ø 60% of water is removed
Preservation
Ø Any method that would lengthen shelf-life of the product, at the same time maintaining its palatability, acceptability, safety, and wholesomeness
Condensed mlik
Ø Evaporated milk + 40-45% sugar
1. Reconstituted milk
Ø Powdered milk + water
Shrouding
Ø Process of wrapping the carcass with cheesecloth (which is why it is expensive)
filled milk
Ø Skimmilk + veg. oil (replace the cream removed) + Vit. A and D
flavored mlik
Ø Skimmilk powder + water + flavor
Straining
Ø Using of cheesecloth to filter out foreign bodies
Reformulated milk
Ø Usually mixed by-products + water (with modified and usually fortified composition)
AA
Ø With facilities and operational procedures adequate for meat to me eligible for sale in any market in the PH
A
Ø With facilities and operational procedures of minimum adequacy as defined by NMIS, the meat processed herein is eligible for sale only in the municipality or city in the plant is located
cow
female given birth, cattle
sow
female given birth, swine
heifer
female not given birth, cattle
gilt
female not given birth, swine
-.545
freezing point of milk
RA 8485
Animal Welfare Act of 1998
Barrow
Barrows and gilts have no distinct differences in meat quality but _____ have more fat (Barrow or gilt)
7
Boar taint become very apparent only at ___ months of age
60 gal
NMIS water supply for cattle
7 gal
NMIS water supply for chicken
15 gal
NMIS water supply for goat or sheep
30 gal
NMIS water supply for hogs
RA 10611
FOOD SAFETY ACT OF 2013
2.5 to 3.5 years
Age for slaughtering cattle (theoretically)
1 year
Age for slaughtering goats (theoretically)
4 to 7 months
Age for slaughtering swine (theoretically)
5 Months
Age for slaughtering swine in PH
7 to 14
Aging: Holding the meat for how many days at 1.5-3C (36F)
Barrow
Castrated while young, Swine
steer
Castrated while young, cattle
2 to 4
Chilling ilang deg
0 to 4
Chilling: Carcass stored at how many C (32-40F)
48 hrs
Duration of chilling for Beef, carabeef, horsemeat
24 hrs
Duration of chilling for pork chevon and mutton
6 to 12 hrs
Duration of fasting for chicken
24 to 48 hrs
Duration of fasting for ruminants
12 to 24 hrs
Duration of fasting for swine
DA AO 19 of 2010
Guidelines on good hygienic slaughtering practices for locally registered meat establishments
canning
Hermetically sealing of meat inside a can, combined by thermal processing
55 to 61
Large
RA 9296
Meat Inspection Code of the PH
Skim milk
Milk: Cream or fat is removed (non-fat dry milk)
full-cream milk whole milk
Milk: Water is removed
Whey powder
Milk: Ø Serum protein; water is removed
0.3 sqm
NMIS holding pen for hogs
2.5 sqm
NMIS holding pen for hogs
Cooling
Rapid cooling to 50 °F (10 °C)
300 to 500 kg
Recommended slaughter weights of animals for fresh meat retailing for cattle
80 to 115 kg
Recommended slaughter weights of animals for fresh meat retailing for hogs
DA AO 18 OF 2008
Rules And Regulation On Humane Handling In The Slaughter Of Animals For Food
Basic Principles In Selecting Of Animals For Slaughter
The choice of animal fir slaughter depends mainly on the purpose for slaughtering and to the usage and costs of the meat produced
AAA
With facilities and operational procedures so adequate that the meat processed herein is eligible for sale in any market in and out of the country
Clostridium botulinum
bacteria that causes botulism
bluish white to golden yellow
color of milk
62 and above
extra large
41
peewee
100
slaughterhouse should At least ____ m from residential houses and highways
41 to 47
small
