..SLAUGHTERING AND MEAT FABRICATION.pptx

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1. Meat WORKSHOP Done by: Mr. Devon Nicholas Mr. Kellon Marecheau

2. INTRODUCTION The transformation of slaughter animals into meat is a chain of events including handling and loading on the farm, transport to the market, pens or slaughterhouse, off-loading and holding and finally slaughter. During these procedures poor operational techniques and facilities will lead to unnecessary suffering, injury and loss of production

3. INTRODUCTION Livestock referred to in this teaching are animals from which meat is produced. Types of food animals vary in different parts of the world. This will refer mainly to cattle, goats, sheep, pigs, poultry Other slaughter animals of relevance in particular in developing countries are buffaloes, camels and rabbits.

4. Criteria to Selecting Animals to be Slaughtered Age 2 . Weight and visual appraisal 3. Animal Health

5. Basic Selection of Animal to be Slaughtered Age Recommended for swine is 6 to 12 months, 3 years or younger for cattle and about 1 year for goats Meat from older animals tend to become darker, tougher, fattier and poorer in meat quality than meat from younger animal. However, it is flavorful In general, meat from old animals is juicier than meat from young ones. Pork follows the same trend as beef. Very little changes in tenderness occurs after 11 months of age

6. Basic Selection of Animal to be Slaughtered 2. Weight and visual appraisal are a general guide to an animal’s readiness for market, but, to ensure accurate selection, handling the live animal is essential. By knowing and understanding the key handling points , you will be able to assess the potential carcass classification, to help you consistently meet your customers’ specification.

7. There are five key handling points that give the best indication of level of finish and fat class. Conformation assessment points. To assess conformation feel the animal at: A – The round or hindquarter B – The loin C – The shoulder D – The pin bones and either side of the tailhead E – The ribs

8. Basic Selection of Animal to be Slaughtered 3. Animal Health: Only healthy animals shall be considered for slaughtering Unhealthy animals must first be treated to become normal prior to slaughter. Meat from unhealthy animals is poor quality and it is not recommended

9. HANDLING OF LIVESTOCK The first principle of animal handling is to avoid getting the animal excited. It takes up to 30 minutes for an animal to calm down and its heart rate to return to be normal after rough handling. Calm animals move more easily and are less likely to bunch and be difficult to remove from a pen. Handlers should move with slow, deliberate movements and refrain from yelling.

10. HANDLING OF LIVESTOCK Animals may become agitated when they are isolated from others. If an isolated animal becomes agitated, other animals should be put in with it. Electric prodders (prods) should be used as little as possible or only on stubborn animals. However it is more humane and causes less damage to give an animal a mild electric shock than to hit it with a stick or twist its tail. Battery-operated prods are preferred to mains-current operated ones . The voltage used should not exceed 32 V and never be used on sensitive parts such as eyes, muzzle, anus and vulva.

11. Pre-Slaughtering Handling Pre-slaughter handling is a major concern to the livestock industry, especially the pork industry.  Stress  applied to livestock before slaughter can lead to undesirable effects on the  meat  produced from these animals, Preslaughter stress can be reduced by preventing the mixing of different groups of animals, by keeping livestock cool with adequate ventilation, and by  avoiding  overcrowding. Before slaughter, animals should be allowed access to water but held off feed for 12 to 24 hours to assure complete bleeding and ease of evisceration (the removal of internal organs).

12. Transportation of Meat Animals Transport of livestock is undoubtedly the most stressful and injurious stage in the chain of operations between farm and slaughterhouse and contributes significantly to poor animal welfare and loss of production.

13. Transportation of Meat Animals Animals are taken to the slaughter house either on hoof or through road. Whatever the means, what is of paramount importance is that the animals must not be subjected to cruelty. If the animals are carried by road, care needs to be taken to avoid overcrowding which may lead to suffocation and physical injuries in the form of bruises, fractures etc. Tying or chaining of the animals is to be avoided. There are specially designed trucks and wagons available to take care of such issues and should be used as far as possible.

14. What is SLAUGHTERING? Slaughtering is the term used to describe the killing and butchering of animals, usually for food. Commonly it refers to killing and butchering of domestic livestock ( tame animals ).

15. The animals most commonly slaughtered for food are: Cattle(for beef and veal), Buffalo, Sheep (for lamb and mutton), Goats, Pigs (for pork), Horses (for horsemeat), Fowl, largely chickens, turkeys, and ducks.

16. STUNNING METHODS

17. TOOLS USED FOR SLAUGHTERING

18. PROCESS OF SLAUGHTERING A PIG

19. EDUCATIONAL VIDEOS https://www.youtube.com/watch?v=JtnsZ2JaKso - PIG https://www.youtube.com/watch?v=WrOzwoMKzH4 - CATTLE https://www.youtube.com/watch?v=Uq_GB3ldQW8 - LAMB