PASCUA, Rhea Ariele R.

14 November 2017
PLACINO, Rusty Keith ANSC 1 S-2L

EXERCISE 11
SLAUGHTER AND FABRICATION

Table 1. Slaughter Data

Items Value
Live Weight (kg) 3.10
Dressed Weight (kg) 1.10
Giblet Weight (kg) 0.10
Carcass Yield (%) (Dressed Weight/Live Weight times 100%) 35.48%
The table above shows us that carcass yield, or the percentage of the live chicken that
can be used for meat, is only 35.48%. This is very low and almost 60% of the total weight (almost
2kg) were not used. It is possible that the chicken was not on its proper age during slaughter or
the poor growth of the chicken.

Table 2. Technical Assumptions

Items Value (PhP)
Live chicken price per kg 80.00
Dressed chicken price per kg 120.00
Giblet price per kg 40.00
Slaughter and dressing fee 5.00
The table above is only an assumption of the live chicken price, dressed chicken price,
giblet price and the slaughter and dressing fee.

Table 3. Profitability Analysis of One Head of Chicken

Items Value

Expenses
Live chicken 248.00
Slaughter and dressing fee 5.00
Total Expenses 253.00

Gross Income
Dressed Chicken (Php120 * Dressed Weight) 132.00
Giblets (Php40*Giblet Weight) 4.00
Total Gross Income (Sales) 136.00

Net Income (Profit) (Income Less Expenses) -117.00

Income per kg of live weight -37.74
 The negative profit is due to the low carcass yield percentage. The farmer should
not have bought the chicken because of its poor quality.

Guide Questions:

1. Given 100 heads of chicken with an average live weight of 1.5 kg, carcass yield
of 80%, and giblets is 1% of live weight, and using the other information from
table 2, compute for the profit.

Table 4. Slaughter Data for 100 heads Value for

Items Value 100
Average Live Weight (kg) 1.5 150
Dressed Weight (kg) 1.2 120
Giblet Weight (kg) (1% of AVL) 0.015 1.5
Carcass Yield (%) 80%

Table 3. Profitability Analysis of One Head of Chicken

Items Value

Expenses (Php)
Live chicken* 120.00 12,000.00
Slaughter and dressing fee** 5.00 500.00
Total Expenses 125.00 12500.00

Gross Income (Php)

Dressed Chicken 144.00 14,400.00
Giblets 0.6 60.00
Total Gross Income (Sales) 144.60 14,460.00

Net Income (Profit) (Php) 19.6 1,960.00

Income per kg of live weight 13.07

2. What is the specific temperature range for the scalding water for pig and chicken?
What will happen if the temperature is below or beyond the recommended?

According to Gracey et. al (1999), the temperature range for the scalding
water for pigs should be 5862 C within 56 minutes. Meanwhile, Mountney
(2001) stated that for chickens, the temperature of scalding water should range
from 50 to 51 C for 3.5 minutes when the chicken carcass is soft scalded and is
to be chilled. On the other hand, if the chicken carcass is hard scalded and is to
be frozen, the scalding water temperature should range from 56 to 58 C within 2
2.5 minutes (as cited by Irshad & Arun, 2013).
 If the temperature is below the recommended range, the animal hair will not
be loosened. On the other hand, if the temperature is beyond the recommended
range, the animal skin will be cooked, making the hair difficult to remove (Food
and Agriculture Organization, n.d.).

3. After splitting the carcass, why do we need to hung or suspend the carcass?

According to Dr. Dennis Burson (2012) of University of Nebraska, we need

to hang or suspend the carcass to improve tenderness called the process of
aging. According to Dr. Burson, this is to allow the enzymes of the meat to break
down the proteins which will eventually improve the eating quality and develop the
flavors linked to the aging process.

References:

Burson, D. (2012). Do you need to hang a beef carcass before cutting and processing
the meat? Institute of Agriculture and Natural Resources.

Irshad, A. & Arun, T. (2013). Scalding and its significance in livestock slaughter and
wholesome meat production. International Journal of Livestock Research, 3. 45
53.

Food and Agriculture Organization. (n.d.). Techniques and hygiene practices in

slaughtering and meat handling. Retrieved from
http://www.fao.org/docrep/004/T0279E/T0279E04.htm