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✨ CONTENT OVERVIEW ✨

This note "Lesson 1: Introduction to Slaughter of Animals and Processing of their Products" covers the slaughtering process and the products derived from it, such as meat, milk, and eggs. It describes different types of meat (red meat, poultry, seafood, game meat) and their physical and chemical compositions, including muscle, fat, bone, water, protein, and vitamins.

The document details the nutritional content of milk from cows, buffaloes, and goats, and the anatomy and nutrition of eggs, including their shells, membranes, whites, and yolks.

Key terms like abattoir, carcass, dressing, fabrication, and conditions affecting meat quality (PSE, DFD) are defined. It emphasizes proper animal handling before slaughter to avoid stress, using specific techniques and facility designs.

Transport methods for animals (on hoof, by road, rail, ship, air) are discussed, highlighting the need to minimize stress and injury. The course "AG 305: Slaughtering of Animals and Processing of their Products" is introduced, focusing on practical aspects of animal slaughter and product processing.