Animal Science

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Rules and Regulations Governing meat inspection in the philippines, amending animal industryadministrative order no.9,series of 1954

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DA AO 06.1975

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implementing Rules and Regulations Pursuant to RA 9296 Otherwise Known as “The Meat Inspection Code of the Philippines”

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DA AO 28.2005

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The Consumer Act of the Philippines of 1992

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RA 7394

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Implementing Rules and Regulations Pursuant o RA 9296 otherwise known as the Meat Inspection Code of the Philippines

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DA AO 28. 2005

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Rules and Regulation Implementing RA 7394

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DA AO 09.1993

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The Meat Inspection Code of the Philippines of 2004

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RA 9296

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Rules and Regulation on Humane Handling in the Slaughter of Animals for Food

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DA AO 18.2008

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An Act Amending RA 9296,otherwise known as the Meat Inspection Code of the Philippines, May 15,2013

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RA 10536

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Pork Cuts

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PNS/BAFPS 41 2008

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Organic Agriculture Specification

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PNS/BAFPS 07 2003

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Revised Rules,Regulation and Standard governing the importation of meat and meat products into the Philippines.

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DA AO 26 2005

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Veterinary drug residues in food:Maximum residue limits (MRLs)

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PNS/BAFPS 48: 2007

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Chevon Cuts

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PNS/BAFPS 165:2015

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Revised Rules and Regulation on the Euthanasia of Animals

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DA AO _ 2010

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Code of Hygienic Practices for Meat

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PNS/BAFPS 168:2015

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Live Grading for Slaughter Cattle

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PNS/BAFPS 87:2010

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Fresh Milk Specification

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PNS/BAFPS 36:2008

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Halal Food:General guidelines

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PNS 2067:2008

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Code of Hygienic Practices for the Sale of Fresh Agriculture and Fishery in Market and Authorized outlets

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PNS/BAFPS 46:2006

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Table Egg Specification

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PNS/BAFPS 35:2005

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Code of Good Animal Husbandry Practices (GAHP)

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PNS/BAFPS 60:2008

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Code of Halal Slaugjtering Practices for Ruminants

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PNS/BAFPS 102:2016

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Code of Halal Slaughtering Practices for poultry

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PNS/BAFPS 103:2016

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Beef Primal Cuts

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PNS/BAFPS 83:2009

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Live Grading for slaughter Carabao

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PNS/BAFPS 86:2010

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Agricultural structures-Lairage for Swine, small and large animals

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PAES 410:2000

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Code of Slaughtering Practices for Goats

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PNS/BAFPS 164:2015

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Agricultural structures-waste management structures: Part 2. Agriculture Solid Waste Composting

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PAES 414-2:2002

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Agricultural structures-slaughterhouse for swine,small and large animals

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PAES 411:2000

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Agricultural structures-Poultry Dressing Plant

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PAES 412:2002

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Agricultural structures-waste management structures:Part 1. Agricultural Liquid Waste

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PAES 414-1:2002

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Importance of Animal Product Processing

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•Assurance of food safety

•Lengthening the shelf-life of animal products

•Value added to products

•Guaranty of animal welfare and economic loss

•Source of income for all those who plan to establish enterprises

•Ease markering and distribution task

•Lower nutritive value of food

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Postproduction product

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•Meat

•Milk

•Egg

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Basic Principles of Selecting Animals for Slaughter

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-Health

-Class

-Size

-Purpose of slaughter

-Temperament and disposition

-Age

-Condition

-Sex

-Finish

-Dressing or Carcass Yield

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weight of hogs for fresh retailing and processing

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80 to 110

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Age of swine prior to slaughter

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4-8 months

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ideal for comminuted products due to high WBC

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Sows and stags

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No standard size

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goat and sheep

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age of cattle & carabao prior to slaughter

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3 years younger

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weight of cattle for fresh retailing & processing

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300 to 450

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Percent of meat with fat consider to be most wanted

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8 to 12 percent

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Carcass of well finished animal

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20 to 30 total fat

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Boar taint become bery apparent only at

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7 months of age

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Deposit more fat due to hormone testosterone

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castrated male

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No feed only water to animal prior to slaughter

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fasting

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fasting hours for ruminants

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24 to 48 hours

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a term after fasting in poultry

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shackling

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fasting hour or animal prior to slaughter

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12 to 24 hours

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tend to have more marbling,more ssubcutaneous fat & less logissimus dorse than heifers & bulls

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steers

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contain fat of bull carcasses

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38 percent

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FIFO stands for

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First in, first out

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chilling temperature for fish and meat products

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0° C to 4°C

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Refrigeration temperature for fish and meat products

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5 to 18°C

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Sanitation Code of the Philippines

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PD 856

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freezing temperature for fish and meat products

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below 0°C

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BAFPS

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Bureau of Agriculture and Fisheries Product Standards

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HACCP

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Hazard Analysis Critical Control Point

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Post mortem techniques

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-viewing

-incision

-palpation

-olfaction

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Classification of lesion into 2 major categories

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-Acute condition

-Chronic condition

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PNS

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Philippine National Standard

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BFAR

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Bureau of Fisheries and Aquatic Resources

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NMIS

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National Meat Inspection Service

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AMAS

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Agribusiness and Marketing Assistance Service