Slaughter of Animals and Animal products processing (CAMC 104)

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dc.contributor.authorTattao, Rosemarie O.
dc.date.accessioned2026-08-03T05:59:54Z
dc.date.available2026-08-03T05:59:54Z
dc.date.issued2026
dc.descriptionIdentification 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
dc.format30p.: col., ill.
dc.identifier.citationTattao, 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.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2296
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 12
dc.sdgSDG 2
dc.subjectLairage Management
dc.subjectAnte-Mortem Inspection
dc.subjectHumane Stunning Techniques
dc.subjectStress Physiology
dc.subject.ddcSlaughterhouses and Abattoir Operations (Pre-slaughter, stunning, and dressing)
dc.subject.ddcMeat Processing and Preservation (Curing, smoking, packaging, and meat technology)
dc.subject.ddcPublic Health Inspection of Foods (Antemortem and postmortem inspection)
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.lcshBy-products
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.title.alternativeLaboratory Manual
dc.typeInstructional Material
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