Agriculture Business Week

Yes to Safe Meat, Not to Hot Meat

Wholesomeness
When buying meat, the most important point to consider is its wholesomeness. All meat produced in meat plants accredited by NMIS must be inspected and certified for their wholesomeness. Meat that has passed inspection for wholesomeness is stamped with the mark “inspected” and “passed.” The mark is stamped in carcasses.

Hot Meat
Refers to carcass or parts of carcass of food animal which was slaughtered in an unregistered establishment and has not undergone the required inspection. Hot meat is being sold across provincial border without certification of its wholeness.

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Posted on December 3rd, 2008 under Agri Tips, Aquaculture, Livestock. Tags: Meat. Comments: None

Warm Meat - obtained from freshly slaughtered animals or poultry usually from the wet markets place, is highly perishable. Without refrigeration, bacteria grow rapidly on warm meat which causes spoilage and food poisoning. Under warm conditions, chemical and biological changes are also accelerated. These result in the rapid deterioration of meat quality. The distribution and handling of warm meat is not conducive to best hygiene. The warm meat does not kept it freshness and eating quality for long.

Frozen Meat - is similarly processed from the freshly slaughtered animals or poultry. The meat is preserved by rapid freezing to colder than 18 degrees Centigrade and is then stored and distributed in frozen form.

Freezing also stops bacterial growth. The complex chemical changes that cause deterioration of the meat, such as rancidity are also slowed down considerably. Freezing meat can therefore preserve the meat in good condition and retain its wholsomeness and quality of the meat for long periods ranging from 6 months to a year depending on the meat. Upon thawing the quality of the meat, it should be acceptable to the consumer as fresh product.

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Posted on December 3rd, 2008 under Livestock. Tags: Meat. Comments: None

NMIS’ OIC Executive Director Atty. Jane Bacayo discu attached agency is coping with the public’s clamor for safe meats

Are you sure this steak is safe?” asked the glamorous lady to the waiter in one of the posh restaurants in Makati. That question of course is not without basis. Prior to the melamine milk scare, which of late has bogged the headlines, reports about unsafe imported meats reaching the public markets has been the topic of hushed conversations in coffee shops and ordinary sari-sari stores. Although the reports have yet to reach “scary” proportions, consumers are slowly getting aware of the need to check on the quality of the meats that they buy. For one, prices of pork, chicken and all types of meats have been escalating. And with the yearly threat of FMD and avian flu lurking around the corner, the buying public has become more careful with their meat purchases.

According to Section 5.1 of the Meat Inspection Code of the Philippines (Republic Act 9296), the Department of Agriculture’s National Meat Inspection Service (NMIS) is “the country’s sole controlling and competent authority which is tasked to implement policies, programs guidelines and rules and regulations pertaining to meat inspection and meat hygiene to ensure meat safety and quality from farm to table.” With a yearly budget of about Php160 million and 329 personnel tinder its wings, how is NMIS coping with this daunting task of ensuring safe meats to the public?

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Posted on December 3rd, 2008 under Livestock. Tags: Meat, NMIS. Comments: None

The abattoir of Alaminos City, known as Don Leopoldo Alcedo. Slaughterhouse, has been chosen as the country’s Best Meat Establishment for 2007 during the celebration of Meat Safety Consciousness Week.

The Alaminos City abattoir was the only city-owned slaughterhouse that was included in the elite group of “AA” abattoirs throughout the Philippines. The award was based on compliance to the rules and requirements set by a national inter-agency committee. Under the “AA” accredited local government unit slaughterhouse category, Alaminos City won over Imus, Cavite; Manolo Fortich, Bukidnon; and Moncada, Tarlac.

In a related development, Alaminos City was also recently bagged for the third time the Good ‘Manufacturing Practice accreditation from the National Meat Inspection Service in the Ilocos.

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Posted on November 30th, 2008 under Livestock. Tags: Meat. Comments: None

Your favorite hearty breakfast staple can be made at home in very simple steps.

Bacon, as the Wikepedia free encyclopedia defines it, refers to any certain cuts of meat taken from the sides, belly or back of a pig that may be cured and/or smoked. Meat from other animals may also be cured or otherwise prepared to resemble bacon, such as chicken, goat, or turkey bacon. In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredients valued both as a source of fat and for its flavour. In Italy, besides being used in cooking, bacon (pancetta) is also served uncooked and thinly sliced as part of an antipasto.

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Posted on August 3rd, 2008 under Income Booster. Tags: Bacon, Meat, Recipes. Comments: None

A single beef carcass consists of four quarters, which are produced by cutting between the 12th and 13th ribs, separating the forequarters from the hindquarters.

Forequarter
Primal Cuts:
Beef Chuck (Paypay) - Fist cut across the forequarter between the 5th and 6th ribs and the sternum continuing in a straight line to the 5th, rib perpendicular to the 1st described cut.

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Posted on July 25th, 2008 under Livestock. Tags: Beef, Cow, Meat. Comments: None

In what experts term as ‘packer style’, a pork carcass is without the pig’s head. All internal fat will be removed, including the diaphragm, if desired, but the jowl remains intact with the carcass.

Primal Cuts:
Kasim at Paypay(Shoulder) - Between the 2nd and 3rd ribs perpendicular to the top line of the body. Neck bones are removed by a cut close to the bone. Fat is trimmed 1 to 2 centimeters from the top line to the Boston butt. Kasim is the lower half of the shoulder while Paypay is the upper.

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Posted on July 25th, 2008 under Livestock. Tags: Meat, Pigs/Hogs, Pork. Comments: None