Slaughter of Animals and Animal Products Processing (CAMC 104)

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creativework.keywordsAntemortem inspection, lairage, fasting, stunning, captive bolt, electrical stunning, carbon dioxide stunning, exsanguination, sticking, bleeding, dehairing, scalding, skinning, flaying, evisceration
dc.contributor.authorLibong, Chester S.
dc.contributor.authorAspiras, Mary Fe M.
dc.date.accessioned2026-07-10T04:43:44Z
dc.date.available2026-07-10T04:43:44Z
dc.date.issued2020
dc.descriptionModule 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
dc.format34p.: col., ill.
dc.identifier.citationLibong, 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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2138
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 4
dc.sdgSDG 2
dc.sdgSDG 12
dc.subjectAntemortem inspection
dc.subjectLairage
dc.subjectStunning
dc.subjectFasting
dc.subjectStunning
dc.subjectCaptive bolt
dc.subjectElectrical stunning
dc.subjectCarbon dioxide stunning
dc.subjectExsanguination
dc.subjectSticking
dc.subject.ddcMeat Processing and Preservation (Curing, smoking, packaging, and meat technology)
dc.subject.lcshSlaughtering and slaughter-houses
dc.subject.lcshAnimal products
dc.subject.lcshMeat industry and trade
dc.subject.lcshMeat--Processing
dc.subject.lcshAnimal industry
dc.subject.lcshMeat--Inspection
dc.subject.lcshFood industry and trade--Safety measures
dc.subject.lcshAnimal welfare
dc.titleSlaughter of Animals and Animal Products Processing (CAMC 104)
dc.typeInstructional Material
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