This article includes a list of general references, but it lacks sufficient corresponding inline citations. Caribbean with the Taíno people, who called it by the Pulled beef cheeks word barbaca, from which the term “barbacoa” derives, and ultimately, the word ‘barbecue”. Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas.

The word transformed in time to “barbecue”. It is a completely different dish. Gonzalo Fernández de Oviedo en su Historia natural y general de las Indias, quien testimonia dos de sus acepciones. Gonzalo Fernández de Oviedo in his Natural and General History of the Indians, who described two of its meanings: unos palos que ponen, a manera de parrilla o trébedes, en hueco, para asar los peces y animales que cazaban. A Cultural Encyclopedia of Unusual Foods in the United States.

Techniques and hygiene practices in slaughtering and meat handling EQUIPMENT Slaughtering equipment, particularly for smaller-scale operations, need not be elaborate and expensive. The amount of equipment will depend on the slaughtering procedures employed. If possible, all equipment should be made of stainless steel or plastic, be rust resistant and easily cleaned and sanitized. The last seven items indicate additional equipment required when hogs are scalded and scraped rather than skinned. Means should be available to clean thoroughly all equipment coming into contact with carcasses or meat.

Knife sterilizers should be placed in positions where every operator who uses a knife has immediate access. Handles as well as blades must be sterilized. Each operator should have at least two knives etc. Failure to sterilize all knives and equipment regularly will result in carcass contamination. TREATMENT OF LIVESTOCK BEFORE SLAUGHTER AND ITS IMPACT ON MEAT QUALITY Stress in its many forms, e. The sugars are used up so that less is available to be broken down and less lactic acid is produced. The condition is rarer in lamb.

To avoid fighting, animals not reared together must not be mixed during transport and lairage. Load and unload using shallow stepped ramps to avoid stumbles. Trucks should be neither over- nor underloaded. Overloading causes stress and bruising due to crushing. Underloading results in animals being thrown around and falling more than necessary. Drivers should not corner at excessive speed and must accelerate and decelerate gently.

The lairage should have small pens. Corridors must curve and not bend sharply so that stock can see a way forward. Stock must not be slaughtered in sight of other stock. Plenty of clean water must be available.