CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City
NAME: KEAN ROY DETORIO COURSE & YEAR: BSA 1
Animal Science 1101
Laboratory Exercise No. 11
Slaughtering and Fabricating the Meat of Different Farm Animals
I. Objectives
1. Define the common terms used in slaughtering and fabricating of meat of farm
animals
2. Initiate the adoption of the local and global standard in handling and slaughtering
farm animals
3. Demonstrate the knowledge acquired in the identification of the different cuts of
meat
II. Materials
Multi-media equipment, e-connectivity, books, office supplies, and meat cutting and
processing facility
III. Procedures
1. Define/describe the following terms:
o Slaughter - the killing of animals for food
o Dressing - a seasoned mixture usually used as a stuffing (as for poultry)
o Choice cuts - an extension of choice-something you like or think is good. Used to
describe something you think is better than just a choice.
o Dressing percentage - Dressing percentage is the ratio of dressed carcass weight
to the weight of the live animal, expressed as a percentage. Carcass weight is usually
determined at the time of classification. To compare dressing percentages from various
studies, it is important to know how the carcass is defined, for instance whether it
includes head and legs.
o Prime cuts - Is sometimes used to describe cuts considered to be of better quality
o Meat fabrication - is the art or skill of separating various carcases into easily
handleable primal and sub primal cuts for various reasons. Different muscles originating
CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City
from various parts of the animal's body have a different composition so specific cooking
methods are recommended.
o Abattoir - the premises approved and registered as premises for slaughtering
animals for human food
o National Meat Inspection Service - The National Meat Inspection Service (NMIS)
promulgates and implements policies, procedures, guidelines, rules and regulations
governing post-production flow of livestock and meat and meat products (both locally
produced and imported) through the various stages of marketing and proper handling,
inspection, processing, storage and preservation of such products. It protects the
interest, health, and general welfare of the meat consuming public and is responsible
for the development of the livestock and meat industry.
o Carcass - the dead body of an animal.
o Hot meat - The appropriate method of dealing with diseased hog carcasses is
disposal by burial or burning. Illegally slaughtered meat is also referred to as hot meat
or botcha.
CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City
2. Draw and label the various meat cuts of slaughtered animals.
CENTRAL PHILIPPINE UNIVERSITY
College of Agriculture, Resources, and Environmental Sciences
Jaro, Iloilo City
Note: Each member of the group should have an individual report on the output of
your activities.
IV. Questions for discussions
1. What are the basic concepts in selecting animals for slaughter?
Answer: Sex, Age, Size, Class, Health, Finish
2. How to handles animals before slaughtering?
Answer: Handling animal gently, ans Clean animal
3. How the different classification of slaughterhouse or dressing plant affects
the marketing of products process in such a facility?
Answer: Slaughterhouses provide an opportunity for inspection and evaluation of
fitness for human consumption as it allows checking the live animals on arrival
(antemortem inspection) as well as the carcasses and other parts such as organs of
slaughtered animals (postmortem inspection).
4. When can you recommend to condemn the meat of animals? Why?
Answer: When the abattoir is not in the right condition or it’s against the safety and
cleanliness of the environment that can highly put the meat in risk
V. References
