Abattoir practices and animal byproducts technology class 2

Abattoir

1. Layout and Management of Rural, Urban and Modern Abattoirs Class – 2

2. ABATTOIR (PUBLIC SLAUGHTER HOUSE) It is a place or premises where in slaughter of food animals is carried out with the sole purpose of production of wholesome meat for human consumption Includes am/pm inspection by a trained Veterinarian. Aproved by a local authority ( Panchayat , Municipality or Corporation) or by any other regulatory agency Private slaughterhouses owned by individual or retail butchers should be registered and should hold a license.

3. Indian Scenario There are about 3600 registered slaughter houses in India compared to over 25,000 unregistered illegal slaughter premises . The registered slaughter houses are under the control of local authorities like Municipality or Municipal Corporation. In addition there are 12 modern “state of art” mechanized abattoir cum meat processing plants under the private sector, for export purpose, slaughtering buffaloes and to some extent sheep and goat. 10 poultry processing plants, 2 eggs powder plants are in our country These plants are environment friendly as the slaughter by-products are used in production of meat meal, bone meal etc. and these plants also have effluent treatment facilities

4. Classification of Abattoir Based on the level of technology adopted Traditional (Manual operation ) Rural Semi-modern (Semi mechanized operation) -Urban Modern (Fully automated ) Based on the Throughput/ Capacity Small abattoirs - < 100 LU/day = 1-2 acres of land Medium abattoirs - 100-200 LU day = 2-4 acres of land Large abattoirs - > 200 LU/day = 4-6 acres of land Based on the management and Ownership Service abattoir (Municipal / Corporation) Factory Type (Privately owned)

5. 1 livestock Unit (LU) 1 adult bovine = 2 Pigs = 3 Calves = 5 Sheep & Goat 1 buffalo/cattle = 1.0 LU, 1 pig = 0.5 LU 1 calf = 0.33 LU 1goat/sheep = 0.2 LU

6. General Considerations For Planning And Designing An Abattoir 1.Hygiene Practices of Meat hygiene-Animal , Operational Personal Environmental hygiene 2.Humane approach Prevention of Cruelty to animals and humane slaughter 3.Economic feasibility Economy of operation 4.Other important criteria include Preventing contamination of carcass and edible offal Efficiency of operations

7. Maximum day’s kill of each class of animal Disposal of edible and inedible offal Actual system of operation depending on the local condition Principles that Govern Design and Construction 1.Throughput - Number of animals that are expected to be slaughtered Species to be slaughtered Number of animals’ slaughtered / day or per hour (daily kill) 2.Range of operation : What type of activity you are planning Only slaughter and dressing Slaughter, dressing and storage Further processing- deboning and packaging By-product handling and utilization

8. 3. Marketing Channels Where you are going to market your product Domestic Export market (overseas) Both domestic and export ( Deonar abattoir) 4.Capital Investments 5. Personnel choice : Single floor or multi floor 6. Availability of space

9. Selection of Site for establishment of Slaughter House Main water Electricity supply Mains Sewerage Proximity to un-congested road, rail and other public transport systems Proximity to supply of skilled and unskilled labour . Freedom from pollution from industrial odors, ducts, smoke

10. Remoteness from local housings & other developments to avoid complaints about noise and smell ( In general urban sites should be avoided ; rural and selected industrial sites are to be preferred ) . Good availability of stock nearby Ground suitable for foundation and freedom from flooding (area should preferably be a little elevated with slopes to provide easy drainage and prevent water logging at the site in the rainy season .) Sufficient area for future expansion

11. Size of Abattoir Size of abattoir will depend on: 1.Number of animals of each species to be slaughtered every day Area requirement Small abattoirs - < 100 LU/day = 1-2 acres of land Medium abattoirs - 100-200 LU day = 2-4 acres of land Large abattoirs - > 200 LU/day = 4-6 acres of land

12. 2.Range of operations to be undertaken Whether slaughter and dressing only Whether carcass chilling also to be done Whether de boning and packaging also to be done Whether by-product processing also to be undertaken 3.Future projection 4.Availability of capital 5.Market to be covered — domestic or export or combined

13. For effective layout, design and construction ... A rchitect , engineers and other experts with experience in abattoir construction . E fficient and durable equipment's Professional maintenance staff to ensure smooth operation . The factory type abattoirs require full time employees to deal with all the livestock, and economic handling of the by-products.