Slaughter of Animals and Animal products processing (CAMC 104)
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Date
2026
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University - North La Union Campus
Abstract
Description
Identification of Food Preservation Tools and Equipment and their uses -- Proper Handling of Animals and their Effects on Meat Quality -- Procedure for Slaughtering Animals -- Procedure of Halal Slaughtering -- Fabrication and Identification of Wholesale and Retail Cuts -- Food Poisoning, Foodborne Diseases, and Bacterial Growth -- Processing of Egg, Meat and Milk Products
Keywords
Lairage Management, Ante-Mortem Inspection, Humane Stunning Techniques, Stress Physiology
Citation
Tattao, R. O. (2026). 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.