Tattao, Rosemarie O.2026-08-032026-08-032026Tattao, 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.https://lakasa.dmmmsu.edu.ph/handle/123456789/2296Identification 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 Products30p.: col., ill.en-USLairage ManagementAnte-Mortem InspectionHumane Stunning TechniquesStress PhysiologySlaughterhouses and Abattoir Operations (Pre-slaughter, stunning, and dressing)Meat Processing and Preservation (Curing, smoking, packaging, and meat technology)Public Health Inspection of Foods (Antemortem and postmortem inspection)Slaughtering and slaughter-housesAnimal productsMeat industry and tradeMeat--ProcessingAnimal industryBy-productsMeat--InspectionFood industry and trade--Safety measuresAnimal welfareInstructional Material