Slaughter and Meat Evaluation

5 hrs a week (2 lecture, 3 lab)
ANSC 106
3 units



ANSC 106

Pre-requisite: ANSC 2 or COI

Co-requisite: None

Credit: 3 units

Offered: Sem 1 and Sem 2

Description: Ante-mortem and post-mortem inspection of slaughter animals, slaughtering, carcass evaluation and meat hygiene

Course Outcomes:

  • Know the basic equipment and tools needed to slaughter, fabricate and evaluate carcasses
  • Know the basic considerations in the slaughter of animals including the requisites of a good slaughterhouse and classifications of slaughter animals
  • Understand the significance of proper handling of animals prior to slaughter and post slaughter handling of meat
  • Understand the parameters used in meat, animal and carcass evaluation as well as the approved live and carcass grades locally and abroad
  • Understand the ante-mortem and post-mortem inspection of slaughter animals and important aspects of meat hygiene
  • Demonstrate correct procedure of slaughtering and proper fabrication of carcasses into wholesale and retail cuts
  • Demonstrate the correct procedures for evaluating common yield and quality traits of carcasses and meats
  • Evaluate and recommend solutions for problems associated to post-production handling of animals, carcasses and meats