(Definition of Terms) Animal Products Processing and Utilization

body of any slaughtered animal after bleeding and dressing

carcass or carcass parts coming from animals sufficiently mature and healthy

meat from cattle more than a year old

meat from cattle less than one year old

meat from carabaos more than one year old

meat from goats

meat from swine

meat from sheep

meat from lambs

meat from deer

meat from an illegal source - clandestinely slaughtered and sold to the public

meat that has not undergone any substantial change from the time of slaughter

edible by-products from the slaughterhouse

premises approved and registered (BFAD/BAI) for slaughtering animals for human food

slaughtering an animal dead of some causes from the time of slaughter

carcass marked as unsound, unhealthy, and unfit for human consumption but fit as feed stuff

removal of animal parts not intended for human consumption

dark, firm, and dry meat

process of cutting carcasses into standard wholesale and retail cuts

withholding feed from the animal prior to slaughtering (water in ad libitum basis)

act of removing hide from the animals (goat, cattle, and carabao)

prepared meat cured by soaking with or without injecting into it a solution of common salt with or without one or more of nitrate, nitrite, a sugar, dextrose, syrup, honey and with or without the use of spices

the addition of salt with or without nitrate, nitrite and sugar for the purpose of lengthening the shelf life and/or enhancing the developent of odor, color, and flavor

freezing products such that the deepest portion hardens in 30 min