DRESSING OF POULTRY CHICKEN

As a part of animals slaughtering, we had studied the proper ways in how to dress a poultry chicken. Chicken’s meat is of great importance when it comes to food industry. It has cheaper price compared from that of beef and pork, thus preferred by more consumers at times. This therefore implies that aside proper chicken production, chicken dressing should be of right process to maintain quality meat. And these are the proper procedures:

1.      Secure the chicken by holding its wings and feet.

2.      Remove the feathers on the portion of the neck prior to slicing.

3.      Slice the left portion of the neck, just enough to cut the jugular vein.

4.      Let the blood flow out by hanging upside down. Make sure that the chicken will no longer be able to move.

5.      Meanwhile, prepare the hot water where the chicken shall be dipped. (hot enough to vaporize, not to boil)

6.      Dip the chicken into the hot water for one minute or until the feather can be easily removed. Do not dip it too long to avoid damaging of skin and other parts. This can lead to rejection to market standards.

7.      Removed the feathers, including the hair-like ones, gently but thoroughly. Subject to fire if necessary.

8.      Also, remove the feet and the head. These are not included in marketable dressed chicken.

9.      Next, discard the internal organs. Separate the lungs, liver, heart, gizzard, ventriculus, and proventriculus. These are edible and are called the giblets. The remaining internal organs, on the other hand, are called offals. (In cleaning gizzard, tap both sides and then cut it into halves. Turn it inside out and remove the lining along with the feed residue)

10.  The result of this will be the very dressed chicken.

11.  Divide the dressed chicken into four standard market cuts.

a.      Legs- cut the flesh until the joint connecting body and legs is detached.

b.      Wings- cut the flesh from the protruding bone at the back.

c.       Breast- the ventral portion of the resulting carcass.

d.      Ribs- the dorsal portion of the resulting carcass.

   

 The proper dressing of broiler chicken, as shown on the supporting documentations, undergoes step-by-step processes. The process consists of bleeding, removal of feathers, evisceration, and butchering. Each step requires proper knowledge, on where to cut, how to separate, what to do, and the likes. It has been made clear that the chicken has giblets and meat for its edible part, whereas the inedible ones are offals.The dressed chicken is divided into four components (standard market cuts), which are namely the legs, the wings, the breast, and the ribs. The dressed chicken should have no feathers, free from skin damage and has no disarranged bones. All in all, it is important to properly dress a chicken to achieve quality meat that will satisfy the consumer with safety.

WEEDS

            What is a weed? It is the first and foremost question that we usually hear when we talk about weeds. Honestly before, I really don’t care about weeds, I was just contented for what I have knowledge that weeds are “damo” in Tagalog which are the most competitor of our plants. But now being an agriculture student and future agriculturist, I have understand and bear in my mind that I must learn and understand more about weeds because these are parts of the agriculturist everyday life. In general, weeds adversely affect the use of economic value and aesthetic aspect of the land and waters that infest. Anderson, W.P. (1977)

            Weeds are controversial plants that are neither bad nor good depending on one’s outlook. In short, weeds have advantages and disadvantages that effects on human affairs. About weeds advantages, first is that they can be useful for herbal plants, they provide the physician and veterinarian with patients afflicted with allergies, dermatitis and poisoning resulting from exposure to pollen and irritating or poisonous chemicals that they produce. Next is that they serves as our vegetables in which some of the weeds can be cook to provide as our foods. They can also help us to prevent or reduce winds and soil erosion. They can also help us for landscaping and beautification of our surroundings in such that many weeds can be enjoyed for their showy flowers and seedpods. They can also provide foods and shelter for ruminants animals or foods for birds, rabbits and other wildlife. And last but not the least, weeds provide employment for local and transient labor hired to control and remove them. Next is all about weeds disadvantages, of course the first is that they act as a competitor in our crops for sunlight, water, nutrients, and space. Since both crops and weeds are plants, they have basically the same requirements for growth and development, in short they require an adequate supply of the same nutrients, water, sunlight and space. But when two or more plants are growing together in close proximity to one another, their roots intermingle from branching and rebranching as they penetrate the soil, and their foliar canopies tend to overshadow one another, with the taller, denser canopies providing the most shade. In such plant community, competition exists between the plants for the essentials of growth and development whether they are of the same species or of a mixture of species. Anderson, W.P. (1977). Next is that, weeds act as a host plant for pests and diseases which move on to parasitize nearby crop and ornamental plants. They can also act as an additional increase of expenses with relation in time, money and labor. And also because of weeds, the quality of our crops product will goes down, including the quantity. They can also affects on human’s health in relation on production of toxic of irritant chemicals that inflict health problems on both man and animals.

Weeds are familiar plants of our environment which are seen consciously and unconsciously, infesting lawns, sidewalks, roadsides, fencerows, ditches, and ditch banks, ponds, waterways, gardens, croplands, rangelands and forests. These are familiar objects but they are not easy to define. Some plants are readily recognized as weeds because of their undesirableness. However, other plants are not so readily accepted as weeds, it depends entirely on how the plants affect the interest of an individual or community as to whether or not they are categorized as weeds.

                                        RUMINANT SLAUGHTERING 

            In continuation of our slaughter visit in Trece Martirez, we also observed the proper slaughtering of ruminants animals. And these are the proper methods.

1.      LAIRAGING.  The process of keeping the animals prior for slaughtering. This is also called as fasting area. Ruminants are fasted for about 12-24 hours.

2.      PITTING. Is the process of making the ruminant unconscious prior for slaughtering using fitting knife.

3.      HOISTING AND SHOWERING. Hoisting is the process of hanging the body of the ruminant. It is also done with showering in order to prevent the dirt to flow in the blood.

4.      BLEEDING. The process of removing the blood from the body of the animal.

5.      REMOVAL OF THE HEAD AND SHANK. The process of removing the legs and the head.

6.      FLAYING/SKINNING. The process of removing the hide and the skin of the ruminant.

7.      EVISCERATION. The process of removing the internal organs of the ruminant.

8.      SPLITTING. The process of cutting the body into two equal parts.

9.      TRIMMING. Removal of the fats inside of the slaughtered ruminant to remain the quality of meat.

10.  QUARTERING. It is the process of cutting the splitted body into half again. Totally, there are 4 equal parts of carcasses.

11.  WEIGHING. It is important to know the weight in order to know the dressing percentage.

12.  BRANDING. The mark or brand that was stamped on the body of the ruminants symbolizes that it has inspected and passed. This is done to prevent it from being smuggled.

I LOVE E.K.

            Yesterday, march 6 2014 is one of the most experience in my life that I ever had. It is our fieldtrip in Enchanted Kingdom in Sta. Rosa Laguna, it is one of the most beautiful and exciting spot here in the Philippines, that’s why many Filipinos or other people from other country loves to go here. We had started here from 12pm until 7pm. I enjoyed so much, there are lots of unforgettable experiences in going here. Let me tell the whole stories of my adventures here, as I had entered I started to get pictures to all beautiful spots here. The first ride of mine is in the Up, Up and Away, this is like you were flying while in sitting position with the help of parachute in circular motion for about 3 minutes of time. The second ride of mine is in the Space Shuttle, oh my God this is the most unforgettable ride that I ever had, it is like you will ride in a vehicle with very fast speed and then along the way there is a lot of adventures as if your stomach will be out from inside. Next ride of mine is in the Wheel of Fate, it is a ferries wheel, a very calm but beautiful one, you will ride in a very wheel and as it moves in circular motion, you will be able to see the overall beautiful spots in Enchanted Kingdom and also those places outside here. Next is in the Flying Fiesta, here as if you will riding in a swing with a circular direction. Next is in the Disk-O-Magic, slightly same like a space shuttle as if you will turning and moving in a very weird direction with a high speed motion. Next is in the Jungle Log Jam, it is one of the ride that I enjoyed much in riding. Here, you will ride in a boat following the very fast flow of water with a different direction with an adventures in it like up and down but here you will expect to get wet. And the last ride of mine is in the Grand Carousel, here as if you were riding in a horse following a circular motion.

            I never had a chance to rides in all rides here because time is not enough, but I really enjoyed this day that was very full of experiences and adventures. If I was given a chance, I want to go here again together with my family. It really more fun in the Philippines especially in Enchanted Kingdom.

MAKING OF PASTILLAS DE LECHE

                As a part of processing one of animal’s products which is milk, we made a pastillas de leche. It is another kind of food that every Filipinos love to eat especially for all children. It can be consume as a kind of candy or dessert for us because of its sweetness of taste. We make it in a very practical but simple ways, first we must prepare all the things that we are going to use in making of it. These are the things that we should prepare in making pastillas de leche, we need 1 liter of fresh milk and is should be undergone pasteurizing before to use, a wooden ladle that we will use in continued stirring the milk while in the process, ½ kg of sugar which will be mix in the pasteurized fresh milk, a wax paper that will be used in packing the processed pastillas, a lighter that will be used in starting a flame in a stove that we will l be using in cooking and a food container that will be used in keeping or storing the process pastillas while on the process of cooling, storing it on refrigerator to prepare it for packing.

                After preparing all the things that will be needed in processing, these are the methods. First we use the lighter to start a flame in a stove, let’s start in a low mode of fire, place the cooking pan and wait until it become hot. When the cooking pan is already hot, we can already put the fresh milk and let’s wait until it slightly boiled, this is under heat processing of milk in order to undergone the process of pasteurizing, the low mode of fire she should be always observed. After under heat processing, we can put now the sugar, in a 1 liter of milk we can put 2 and ½ cups of sugar, we can taste and adjust it for our better taste of satisfaction. And after this, we will stir the milk continually for almost more or less than an hour until it became sticky like what an ordinary pastllas texture has. After processing the pastillas, let’s transfer it in a container for preparing it in storing in a refrigerator for cooling for about 45 minutes. And after cooling, we can now pack the made pastillas de leche using the wax paper in our own wants design and size. After packing, it depends to us what we will do or we can also store it in a refrigerator before to consume for more better taste and texture.

                These are the simple ways, our own pastillas de leche was done. We can make it for our own purpose, it can be used for our food or a source of income. We can add flavor in it for much better taste and appearance that will meet the satisfaction of every consumers if we are going to used it in a source of our profit. Well, the status our life is depending on us, depends on how we are going to use all agricultural products with the help our perseverance and knowledge. 

IPM OF SQUASH

In Crop Protection, squash is the assign topic to me. We are going to research and make an integrated pest management about it. So as a designated topic for me, I make a research for the squash, and these are what I have done.

 

BIOLOGICAL CHARACTERISTICS OF SQUASH

Squash, Cucurbita maxima is a member of the cucurbit family. It is locally known as ‘kalabasa’ or ‘calabaza’, ‘fak-thong’ (Thai), ‘walu’ or ‘labu’ (Indonesian). It is a monoecious annual crop whose stems are long-running or short and bushy, soft-to-hard, and round-to-angular. Adventitious roots are also commonly formed at its nodes. Flowers are solitary with lemon yellow to deep orange color. There are several other cultivated species of Cucurbita that are commonly referred to as squash. Cucurbita pepo includes the pie, jack-o-lantern, and field pumkins as well as summer squash, acorn squash, and spaghetti squash. Varieties within this group have hard, woody, distinctly furrowed stems. The pumpkins have bright, deep orange skin. Cucurbita maxima has a short, corky, round stems more yellow than orange. This species includes several large pumpkins and most winter squash (Hubbard, Buttercup, Banana, Mammoth, and Turban). Cucurbita moschata stems are deeply ridged, pentagonal, and smooth. They enlarge but do not flare next to the fruit. Cucurbita species originated over 9,000 years ago in Central and South America where the first of the triad of corn, beans, and squash were domesticated. Squash was grown primarily for its edible seeds; the flesh of these early type was bitter-tasting. Squash production in 2006 was 257,700 tons (t) from 13,275 hectares (ha), with CALABARZON (Cavite, Laguna, Batangas, Rizal, and Queaon) provinces accounting for 20% of the total production (Bureu of Agricultural Statistics [BAS], 2006). The other producers were Cagayan Valley, Bicol, and Central Visayas.

 MAJOR PESTS OF SQUASH

1. SQUASH BUGS

            Anasa tristis (order Hemiptera), is a common pest in vegetable gardens. They feed on plant foliage using mouthparts that let them pierce the foliage and suck plant sap. Their feeding results in plant wilt and in some cases plant death. Adults and nymphs cause damage by sucking plant juices. Leaves lose nutrients and water and become speckled, later turning yellow to brown. Under heavy feeding, plants begin to wilt, and the point of attack becomes black and brittle. Small plants can be killed completely, while larger cucurbits begin to lose runners. The wilting caused by squash bugs is not a true disease. Squash bugs may feed on developing fruits, causing scarring and death of young fruit.

The best method for control is prevention through sanitation. Remove old cucurbit plants after harvest. Keep the garden free from rubbish and debris that can provide overwintering sites for squash bugs. At the end of the gardening season, compost all vegetation or thoroughly till it under.

Handpick or vacuum any bugs found under wooden boards. During the growing season, pick off and destroy egg masses as soon as you see them. Use protective covers such as plant cages or row covers in gardens where squash bugs have been a problem in the past and remove covers at bloom to allow for pollination.

Trellising. Using a trellis for vining types of squash can make them less vulnerable to squash bug infestation.

Resistant Varieties. Some squash varieties, including Butternut, Royal Acorn, and Sweet Cheese, are more resistant to squash bugs.

2. SQUASH VINE BORER

Squash vine borer (Melittia satyriniformis Lepidoptera: Ageiriidae) is a pest in the eastern half of the United States.

DAMAGE

The larvae of squash vine borer damage plants by destroying tissue in the stem and causing anything beyond that point to die—either the whole plant or a runner.

IPM

Field sanitation procedures are recommended as a measure of control of the squash vine borer, as well. Vine residues should be destroyed as soon as possible after harvest to prevent late larvae from completing their lifecycle.

 Full tillage exposes cocoons (pupae) to predation and deep incorporation in early spring further helps to keep populations suppressed.

MINOR PESTS OF SQUASH

1. Cucurbit beetle (Aulocophora similis)

DAMAGE SYMPTOMS:

Large holes on the leaf are visible

Defoliation may occur if infestation is severe

IPM

Cultivation may destroy pupa in the soil

Collection of the beetles early in the morning

Application of contact insecticides

Ex: Furadan, Malathion, Sevin

2. Aphids (Aphis craccivora)

IPM:

Spray with hot pepper (100g macerated hot pepper/16 L water) and soap solution. If needed, spray with cypermethrin, fenvalerate, deltamethrin, or other recommended rates.

3. Fruit fly (Bactrocera cucurbitae)

DAMAGE SYMPTOMS:

Feed by sucking plant juices

Heavy feeding causes mottled leaves

Silvery leaf

IPM:

Eliminate weeds

Use of yellow sticky traps

Application of contact and systematic insecticides

Ex: mesurol, Confidor, Provado Supra

Collect infested fruits and bury.

4. Cutworm (Spodoptera litura)

IPM

Spray biological pesticides such as Bacillus thuringiensis and Nuclear Polyhedrosis Virus (NPV). Collect NPV-infected cutworm larvae and store in the freezer for later use. Infected larvae are swollen with foul smell. These can be macerated then diluted at 12 infected larvae per 16 L water. Fully-grown larvae killed due to NPV infection hang with their head down, holding on with the abdominal pro-legs.

Use light traps to control cutworm moth.

If needed, spray with insecticides like fipronil, fenvalerate, MIPC, or permethrin.

5. Leaf folder (Diaphania indica saubders)

DAMAGE SYMTOMS:

Folded and web leaves with pupa or larva inside

Skeletonize leaves from continuous feeding

           

IPM:

Hand picking of leaves

Collection of folded leaves

Application of several contact and systemic insecticides

            Ex: Decis, Cymbush, Mimic

COMMON DISEASES OF SQUASH

1. Viruses (Zucchini mosaic virus, squash leaf curl virus)

            IPM:

Use resistant or tolerant varieties such as Rizalina.

Remove sources of inoculum or other infected cucurbits

2. Bacterial wilt

                IPM:

Rotate planting with non-hosts crops such pole sitao or other vegetables legumes.

Plant in well-drained soils.

3. Downy mildew

                IPM:

Use resistant varieties such as Rizalina.

Remove unfected leaves.

4. Powdery mildew

                IPM:

Use resistant or tolerant varieties like Rizalina.

These are the major and minor pests of squash and as well as the diseases and their controls applying an Integrated Pest Management strategies.

SLAUGHTER HOUSE VISIT

                As part of my one subject which is slaughtering animals, we gone visit in TRECE MARTIRES CITY SLAUGHTER HOUSE CLASS AA. We observed the practice of proper of animals prior to slaughtering and especially the process of proper slaughtering. Firsts is about the pig slaughtering, this is what I had learned from observing there.

PROCESS IN PIG SLAUGHTERING:

1.       Lairaging cage or Fasting area. Fasting for pigs is about 6-12 hrs.

2.       Stunning.  The process of rendering animals immobile or unconscious, without killing the animal, prior to their being slaughtered for food.

3.       Sticking/Bleeding. The process of the removal of blood by flowing it freely through slicing the neck using knife.

4.       Sticking/Bleeding. The process of the removal of blood by flowing it freely through slicing the neck using knife.

5.       Scalding. Process of putting in the scalding bath for 3 minutes which helps for ease removal of hair or dehairing.

6.       Dehairing. The act of the removal of hair.

7.       Gambrelling. The process of hanging carcasses by the legs using gambrels.

8.       Evisceration. The removal of the internal organs.

9.       Offal Cleaning. This is the process of cleaning the offals this is done because offals can also sell and have value in the market.

10.   Removal of the head. It is the process of removing the head. May be optional.

11.   Splitting.  The process of cutting the body of the pig into two equal parts.

12.   Weighing. To obtain the mass of the slaughtered pig/animal. This is done prior for marketing.

13.   Branding. Mark/brand that was stamped on the carcass of the pig, symbolizes that meat had inspected and passed. This is done to prevent from meat smuggling.