Slaughter of Animals and Animal Products Processing (CAMC 104)
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University - North La Union Campus
Abstract
Description
Module 1 Introduction -- Importance of Animal product processing and preservation -- Handling Animals before Slaughter/Dressing -- Module 2 Rules and Regulations Governing Meat Inspection in the Philippines -- R.A. No. 8485 -- A.M and PM Inspection -- Phil. Trade Standard Specifications -- Module 3 Objectives of Slaughtering Animals and Processing Plant -- Factors Affecting Carcass Yield -- Processing Plant -- Module 4 Slaughter Procedures -- Stunning -- Hog Slaughter -- Cattle Slaughter -- Goat Slaughter -- Poultry Dressing -- Module 5 Fabrication and Identification of Wholesale and Retail Cuts of Livestock/Poultry Carcasses -- Fabrication -- Fabricating Pork Carcasses and Identifying the Cuts -- Fabricating Beef and Carabeef Carcasses and Recognizing the Cuts -- Fabricating Goat Carcasses -- Fabricating Poultry Meat -- Module 6 Product Processing -- Meat -- Milk -- Eggs -- Module 7 Animal Products - Borne Diseases -- Food Poisoning/Food Intoxications -- Food-Borne Infections -- Other Food Borne Bacterial Infections
Keywords
Antemortem inspection, Lairage, Stunning, Fasting, Stunning, Captive bolt, Electrical stunning, Carbon dioxide stunning, Exsanguination, Sticking
Citation
Libong, C. S., Aspiras, M. F. M. (2020). Slaughter of Animals and Animal Products Processing (CAMC 104). [Instructional Materials, Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union]. Lakasa ti Sirib, DMMMSU Institutional Repository.
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| Slaughter of Animals and Animal Products Processing (CAMC 104) | 70 |
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| PUB-IM-2020-LibongCS-FT.pdf | 7 |