AGCS 6

This subject introduces us to Slaughter of Animals and Processing of their Products. We are spending two hours for lecture and six hours for laboratory. Our class is every Monday morning from 7 to 12 noon and every Tuesday afternoon from 3 to 6 pm. Our professor is none other than Mrs. Teresita Labrador, the Chairman of the Department of the Animal Science.

In this subject, we've done a lot of activities such as Slaughterhouse Visitation in Indang and Trece Martirez City, Cavite, dressing chicken and meat processing like Tocino and Skinless Longganisa. We also classified and graded the different meat cuts in the public market of Indang. We defined a lot of terms regarding to this subject. We learned on how to slaughter animals like in hog, cattle and chicken and the factors to be considered in slaughtering. Also the Republic Acts that covers the welfare of the animals. The different and other principles in selecting meat, the different types of cuts in meat like in pork and beef. For meat processing, we learned the common materials and equipment that is use for the process and the proper clothing when working.

When it comes to the examinations, Mam Labrador is very strict. Her exams are sometimes difficult and sometimes easy, but if you study you will get it!