Module in Slaughtering of Animals and Animal Products Processing (ANSCI 103)
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Date
2026
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Don Mariano Marcos Memorial State Univeristy - South La Union Campus
Abstract
Description
MODULE I SELECTION AND MANAGEMENT OF LIVESTOCK PRIOR TO SLAUGHTER -- Introduction of Slaughter and Updates on Meat Processing--Selection of Animals for Slaughter--Management of Livestock Prior to Slaughter--Rules and Regulations Governing Meat Inspection in the Philippines--MODULE II SLAUGHTERING PROCEDURE, FABRICATION AND IDENTIFICATION OF WHOLESALE AND RETAIL CUTS OF COMMON LIVESTOCK-- Slaughtering Swine, Fabrication and Identification of Wholesale and Retail Cuts--Slaughtering Cattle and Carabao, Fabrication and Identification of Wholesale and Retail Cuts--Slaughtering Goat, Fabrication and Identification of Wholesale and Retail Cuts--Poultry Slaughtering, Fabrication and Identification of Wholesale and Retail Cuts--MODULE III PRINCIPLES OF MEAT PROCESSING AND PRESERVATION --Composition of Meat, Meat Products and by-Products--Processing Categories of Meat Products--Meat and by-Products Processing Steps-- Meat Preservation--MODULE IV FOOD SAFETY--Food Safety vs Food Quality --Food Hazards --Good Manufacturing Practices (GMP)--Hazard Analysis and Critical Control Point(HACCP)
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Citation
Orapilla, M.A.Y. Y. (2026). Module in Slaughtering of Animals and Animal Products Processing (ANSCI 103). [Instructional Materials, Don Mariano Marcos Memorial State University - South La Union Campus, Agoo, La Union]. Lakasa ti Sirib. DMMMSU Institutional Repository