* scraping = hair removal
LAB 1 : Meat & its Skeletal Structure
Pig Slaughter
➔ activity performed to get pig meat (pork)
➔ guidance is needed in instructing the proper
techniques in pig slaughter
◆ if done correctly
● results in…
○ humane slaughter
○ safe meat products scalding ^ temp: 58C? 60C? 65C?
○ safe working environment
◆ if not done correctly 5. Gambreling and Removal of the Head
● brings forth significant risks to… → carefully pierce the hind hocks behind the
○ personal safety large tendon. insert gambrel hook, both hocks & tie
○ animal welfare them to the stick, widely spread apart
○ meat safety → head is removed at the first cervical
vertebra called the atlas joint
STEPS IN HOG SLAUGHTERING
1. Wash and Bath
2. Stunning
3. Sticking or Bleeding
4. Scalding or Scraping
5. Gambreling and Removal of the Head
6. Evisceration
7. Splitting
8. Weighing
9. Branding
10. Chilling
6. Evisceration
STEPS IN HOG SLAUGHTERING → removal of the internal organs
1. Wash and Bath → done to prevent meat contamination
→ washing or bathing of pig is necessary → pig is cut across the belly from the anus to
before slaughtering to avoid cross contamination remove the organs
2. Stunning
→ done humanely using enough voltage to
make the animal unconscious without killing thus,
make restraining easy
→ also reduces stress for the animals
(stress could affect the carcass after slaughtering)
→ Carbon Dioxide (CO2) is the gas used by
several countries to asphyxiate* the animal before
being killed * asphyxiate = suffocate; to render unconscious
7. Splitting
→ break or cause to break forcibly into parts,
especially into halves
animal is stunned on the head using the appropriate equipment
3. Sticking or Bleeding
→ a procedure done to drain the blood by
cuting (45o) through the jugular & carotid arteries
→ proper location: sternum part of the pig
carcass being cut into half (at the middle)
8. Weighing
→ knowing the weight of the meat is
significant to determine the right selling price [and the
gain of the owner]
9. Branding
→ the carcass is marked by stamping,
labeling, or tagging
→ indicates that the pig has been inspected
and passed through a veterinarian thereby, assuring
, https://opentextbc.ca/meatcutting/chapter/composition-of-meat/
MAJOR CUTS IN PORK CARCASS
10. Chilling
→ the surfaces of freshly slaughtered hog
carcasses are contaminated w/ bacteria that can spoil
the meat unless their growth is promptly checked snout, tusk, head, ear, boston butt, ribs, center loin,
→ bacterial growth can be slowed by prompt tenderloin,spareribs, shoulder, bacon, shoulder, rump, ham,
chilling & keeping the carcass at low temperatures shank end, hock, foot, tail/switch
→ the need for prompt & thorough chilling on ^ all parts are used
warm carcasses cannot be overemphazied for the
inhibition of bacterial growth MAJOR CUTS IN BEEF CARCASS
→ the carcass can be cut into retail cuts
after it has been chilled for 24-48 hrs.
chuck, rib, short loin, sirloin, tenderloin, top sirloin, bottom
sirloin, round, brisket, plate, flank, shank
SKELETAL STRUCTURE
❖ Skeletal structure of various meats is basically the
MEAT
same
★ animal flesh → consists of muscle tissues or fibers,
➢ bones & muscles are similar in shape & cuts
connective tissue & fatty (adipose) tissue
from different animals
★ lean meat → mucle tissue of animals
❖ slaughtered animal is called a carcass
★ muscle → made up of bundles of cells called fibers
➢ prepared for the market by cutting into
○ composition:
manageable sizes
■ 75% water; 20% proteins; 5% fat,
■ it is first split longitudinally down the
carbohydrates, & assorted proteins
center into the right & left sides
○ each cell is crammed with filaments made
■ then, longitudinally into fore & hind
of 2 proteins: actin & myosin
quarters which are further cut into
wholesale or primal cuts
● wholesale cuts are further
reduced into retail cuts
carcass → wholesale/primal cuts → retail cuts
❖ in subdividing the meat carcass into wholesale & retail
cuts, an attempt is made to separate thicker from
thinner pieces and tender meat from less tender ones
❖ beef cuts may be tender, less tender or tough ★ Actin & Myosin
depending upon their carcass location → proteins that make up the
❖ pork cuts may be tender or less tender. There are no cells of the individual muscle fibers
tough cuts in the pork carcass. → work together to make the
❖ tough cuts - muscles which get more exercised while muscle contact & relax in live animals
the animal is alive (ex. lower half) ★ After an animal is slaughtered, blood
➢ hence, meat from upper half of an animal circulation stops, and muscles
along the backbone is more tender than the exhaust their oxygen supply.
lower half bcs it is less exercised Muscle can no longer use oxygen
❖ tender cuts - less exercised muscles to generate ATP and turn to
➢ usually comes from muscles of the back anaerobic glycolysis, a process
starting where the ribs end, called the short that breaks down sugar without
loin oxygen, to generate ATP from
➢ the most tender muscles in both beef & pork glycogen, a sugar stored in
carcass is the psoas major muscles, muscle.
commonly known as tenderloin ○ The breakdown of glycogen produces
■ biological function: support the enough energy to contract the muscles and
spine produces lactic acid. With no blood flow to
LAB 1 : Meat & its Skeletal Structure
Pig Slaughter
➔ activity performed to get pig meat (pork)
➔ guidance is needed in instructing the proper
techniques in pig slaughter
◆ if done correctly
● results in…
○ humane slaughter
○ safe meat products scalding ^ temp: 58C? 60C? 65C?
○ safe working environment
◆ if not done correctly 5. Gambreling and Removal of the Head
● brings forth significant risks to… → carefully pierce the hind hocks behind the
○ personal safety large tendon. insert gambrel hook, both hocks & tie
○ animal welfare them to the stick, widely spread apart
○ meat safety → head is removed at the first cervical
vertebra called the atlas joint
STEPS IN HOG SLAUGHTERING
1. Wash and Bath
2. Stunning
3. Sticking or Bleeding
4. Scalding or Scraping
5. Gambreling and Removal of the Head
6. Evisceration
7. Splitting
8. Weighing
9. Branding
10. Chilling
6. Evisceration
STEPS IN HOG SLAUGHTERING → removal of the internal organs
1. Wash and Bath → done to prevent meat contamination
→ washing or bathing of pig is necessary → pig is cut across the belly from the anus to
before slaughtering to avoid cross contamination remove the organs
2. Stunning
→ done humanely using enough voltage to
make the animal unconscious without killing thus,
make restraining easy
→ also reduces stress for the animals
(stress could affect the carcass after slaughtering)
→ Carbon Dioxide (CO2) is the gas used by
several countries to asphyxiate* the animal before
being killed * asphyxiate = suffocate; to render unconscious
7. Splitting
→ break or cause to break forcibly into parts,
especially into halves
animal is stunned on the head using the appropriate equipment
3. Sticking or Bleeding
→ a procedure done to drain the blood by
cuting (45o) through the jugular & carotid arteries
→ proper location: sternum part of the pig
carcass being cut into half (at the middle)
8. Weighing
→ knowing the weight of the meat is
significant to determine the right selling price [and the
gain of the owner]
9. Branding
→ the carcass is marked by stamping,
labeling, or tagging
→ indicates that the pig has been inspected
and passed through a veterinarian thereby, assuring
, https://opentextbc.ca/meatcutting/chapter/composition-of-meat/
MAJOR CUTS IN PORK CARCASS
10. Chilling
→ the surfaces of freshly slaughtered hog
carcasses are contaminated w/ bacteria that can spoil
the meat unless their growth is promptly checked snout, tusk, head, ear, boston butt, ribs, center loin,
→ bacterial growth can be slowed by prompt tenderloin,spareribs, shoulder, bacon, shoulder, rump, ham,
chilling & keeping the carcass at low temperatures shank end, hock, foot, tail/switch
→ the need for prompt & thorough chilling on ^ all parts are used
warm carcasses cannot be overemphazied for the
inhibition of bacterial growth MAJOR CUTS IN BEEF CARCASS
→ the carcass can be cut into retail cuts
after it has been chilled for 24-48 hrs.
chuck, rib, short loin, sirloin, tenderloin, top sirloin, bottom
sirloin, round, brisket, plate, flank, shank
SKELETAL STRUCTURE
❖ Skeletal structure of various meats is basically the
MEAT
same
★ animal flesh → consists of muscle tissues or fibers,
➢ bones & muscles are similar in shape & cuts
connective tissue & fatty (adipose) tissue
from different animals
★ lean meat → mucle tissue of animals
❖ slaughtered animal is called a carcass
★ muscle → made up of bundles of cells called fibers
➢ prepared for the market by cutting into
○ composition:
manageable sizes
■ 75% water; 20% proteins; 5% fat,
■ it is first split longitudinally down the
carbohydrates, & assorted proteins
center into the right & left sides
○ each cell is crammed with filaments made
■ then, longitudinally into fore & hind
of 2 proteins: actin & myosin
quarters which are further cut into
wholesale or primal cuts
● wholesale cuts are further
reduced into retail cuts
carcass → wholesale/primal cuts → retail cuts
❖ in subdividing the meat carcass into wholesale & retail
cuts, an attempt is made to separate thicker from
thinner pieces and tender meat from less tender ones
❖ beef cuts may be tender, less tender or tough ★ Actin & Myosin
depending upon their carcass location → proteins that make up the
❖ pork cuts may be tender or less tender. There are no cells of the individual muscle fibers
tough cuts in the pork carcass. → work together to make the
❖ tough cuts - muscles which get more exercised while muscle contact & relax in live animals
the animal is alive (ex. lower half) ★ After an animal is slaughtered, blood
➢ hence, meat from upper half of an animal circulation stops, and muscles
along the backbone is more tender than the exhaust their oxygen supply.
lower half bcs it is less exercised Muscle can no longer use oxygen
❖ tender cuts - less exercised muscles to generate ATP and turn to
➢ usually comes from muscles of the back anaerobic glycolysis, a process
starting where the ribs end, called the short that breaks down sugar without
loin oxygen, to generate ATP from
➢ the most tender muscles in both beef & pork glycogen, a sugar stored in
carcass is the psoas major muscles, muscle.
commonly known as tenderloin ○ The breakdown of glycogen produces
■ biological function: support the enough energy to contract the muscles and
spine produces lactic acid. With no blood flow to
