Abattoir practices and animal byproducts Technology Introduction

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1. Abattoir Practices and Animal Byproducts Technology Unit - 3

2. Introduction HISTORY Our ancestors were food gatherers getting meat / meal much the same way as the vultures, hyenas, jackals. With , the advent of sharp edged weapons helped man to transform from being a meat gatherer to a h unter T he great discovery of fire, he got acquainted to cooking and became highly fascinated with the taste of cooked flesh. The ingenuity and quest for regular supply of meat led him towards taming and rearing of the wild ancestors of the present day domesticated food animals. Thus , Man eventually emerged as a meat producer. The domestication , breeding and feeding of animals in captivity in all probabilities was the basis of planned agriculture.

3. FOOD ANIMALS Food animals considered for human consumption. Consume food such as hay, straw, roots or grain, e.g. Cattle, Buffalo, Sheep, Goat and Pigs. According to Levitical law Animal which part the hoof (cloven-footed) and chew the cud are suitable for the food of man. Among the marine animals the fishes with scales and fins are widely considered wholesome. Poultry has become a major meat producing species. There is also a geographical and religious aspect in food animals .

4. Horse flesh consumption ( Hippophagia ) in Belgium, Holland, Denmark and Germany. Dog flesh consumption ( Kynophagia ) - Korea and some parts of North- Eastern states of India Religious taboo - Muslims do not eat pork or Hindus do not eat beef Food animals technically are those Permitted by the law and defined under the law ( or) which are not defined under the law but consumed by the local people as an age-old tradition.

5. Meat Meat is normally regarded as the edible part (muscle and the offal) of food animals . N on-conventional meat consumption patterns Flesh of Hippopotamus, Rhinos, Ostrich and Elephants- Tribal African people Flesh of seal, Caribou and polar bear- Eskimos and Canadians Flesh of whales- Norway and Japan Frogs and Scorpions consumption- China, Japan and U.S.A. Flesh of Crocodile and Emu – Australia Monkeys of various species – Asians of tropical and sub-tropical regions and Africans, etc.

6. Desirable Qualities of food animals Should not be too old or too young Should be considered for food at an optimum age and weight The carcass yield should be maximum Should be acceptable to the consumers Should be easily and economically produced

7. Definitions Hygiene It is defined as “the science of health and embraces all factors, which contribute to healthful living”. “ Hygieia ” designates Greek Goddess of health . Wholesomeness - Freedom from illness or presence of soundness. Wholesome meat Obtained from a healthy food animal/ bird , humanely slaughtered and dressed hygienically to be pathogen free and which the consumer unconditionally accepts. Meat Hygiene It is the "Clean meat production" It is a process adopted for meat production and processing, without contamination of any agent which is harmful for human / animal health.

8. Hygiene in " animal production " and " meat production and processing " is a basic necessity for safe food production Meat Inspection It is the expert supervision of all forms of meat production with the objective of providing wholesome meat for human consumption and preventing danger to public. It includes 1. A nte-mortem inspection - inspection of live animals done in the lairage within 24 hours prior to slaughter 2. Post-mortem inspection - examination of dressed carcass and their organs immediately after slaughter

9. Elements of Meat Hygiene The term meat hygiene is used to denote a wider field than meat inspection. Ante-mortem inspection Post-mortem inspection Re-inspection- continued inspection during handling and manufacture of value added products Sanitation Condemnation and destruction of unfit materials Prevention of adulteration Prevention of mispresentation

10. Descriptive Terms CATTLE (Based on sex) Bull An uncastrated male bovine Heifer Female bovine up to its first calf Cow Female bovine which has one or more calves Steer Male bovine castrated early in life (6-12 weeks) and reared for beef Bullock Male bovine castrated early in life (6-12 weeks) and reared for work. Stag Male bovine castrated late in life. (where the masculine conformation is noticeable as the castration is done late in life).

11. Based on age In India, cows are reared mainly for milk production . Slaughter of cows is banned in most of the states except Kerala, West Bengal and Tripura S laughter of bullocks does take place at most of the places . Carcass yields vary from 50 to 54 % depending on the condition of the animal and the dressing yield averages 103 Kg/ Cattle. Vealers Young milk fed bovine, usually not over 3 months of age Calf Young bovine less than 12 months of age, reared more on feed than milk Bobby calf Young bovine 1- 7 days of age, milk fed young ones

12. S heep Based on sex Based on age Ram or Tup Uncastrated male sheep Hogg or Weather Castrated male sheep (usually 3 wk. to 3 months) Gimmer Female which has not yet borne a lamb Ewe Female which has borne lamb/s Lamb Young one till weaning time Houthouse lamb a very young animal usually less than 3 months of age reared in confinement and which has received abundant milk Spring lamb New crop lamb usually 3-7 months of age Slaughter lamb a young ovine that has not acquired its 1st pair of permanent teeth (1 - 1.5 yrs ) and is intended for immediate slaughter

13. In general, an average Indian sheep weighs between 13 to 16 Kg at 6 months of age except for Deccani and Magra , which weigh about 20 Kg. The dressing percentage of sheep is about 45-48 % , which may go up to 50% in a well-bred stock. India stands 3 rd in sheep population in the world with vast resources of as many as 40 breeds . GOAT India ranks 2nd in the world goat population. It is regarded as poor man’s cow and it has got the distinction of being the most important meat animal of India. The pre-slaughter weight of goats varies from 12 to 20 Kg depending on the size of the breeds. The dressing percentage also varies from 43 to 50 % Buck Adult uncastrated male Doe Adult female Kid Young one of a goat

14. Pigs Boar Uncastrated male. Sow Female pig that has had a litter. Gilt/ Clean Pig Female which has not had a litter. Barrow Male pig castrated early in life. Rig A male pig with one undescended testicle. Porker Barrow or gilt whose carcass weight is 54-63 Kg. Baconer Barrow or gilt whose live weight is between 84-93 Kg and carcass weight is 61-70 Kg. Pigs shall be slaughtered at 6-7 months of age. The dressing percentage varies from 65-70 % in desi pigs and 70 to 75 % in crossbred pigs

15. Rabbits Buck : Uncastrated male Doe : A female rabbit Rabbit is gaining importance as a food animal among the Indian population owing to its meat quality as well as its high efficiency in reproduction and feed conversion. A verage live weight -1.2 to 1.5 Kg at 8 weeks -2 Kg at 12 weeks of age. C arcass yield - 52 to 58 % and contains 82 % lean meat, which is tender and white in colour . Comparatively low in sodium and rich in potassium and phosphorus

16. Terminology commonly used for different species of food animals Species Meat Cattle Beef Buffalo Carabeef /Buff/ Buffen Sheep Mutton Goat Chevon Pigs Pork Poultry Chicken meat Deer Venison Calf Veal