SMALL GROUP DISCUSSION

DAGING SAPI SEGAR DI RUMAH PEMOTONGAN HEWAN

NAMA : NATASSHA BAI

NIM : 16/398224/KH/08995

KELOMPOK : 5 C

FAKULTAS KEDOKTERAN HEWAN

UNIVERSITAS GADJAH MADA

2019
POST MOTERM

Routine postmortem examination of a carcass should be carried out as soon as possible

after the completion of dressing in order to detect any abnormalities so that products
only conditionally fit for human consumption are not passed as food. All organs and
carcass portions should be kept together and correlated for inspection before they are
removed from the slaughter floor.

Postmortem inspection should provide necessary information for the scientific

evaluation of pathological lesions pertinent to the wholesomeness of meat. Professional
and technical knowledge must be fully utilized by:

1. viewing, incision, palpation and olfaction techniques.

2. classifying the lesions into one of two major categories - acute or chronic.

3. establishing whether the condition is localized or generalized, and the extent of

systemic changes in other organs or tissues.

4. determing the significance of primary and systemic pathological lesions and

their relevance to major organs and systems, particularly the liver, kidneys,
heart, spleen and lymphatic system.

5. coordinating all the components of antemortem and postmortem findings to

make a final diagnosis.

6. submitting the samples to the laboratory for diagnostic support, if abattoir has
holding and refrigeration facilities for carcasses under detention.

PROCEDURE

 Carefully note external abnormalities. Check orifices, genitals and mammary

glands. Make note of any injuries, wounds, parasites.

 Unless you suspect anthrax or rabies lay back the skin

 Remove the udder in females and the genitals in males. Cut away the front leg
by incision under the shoulder blade. Open the abdominal cavity by incision
from sternum to pubes.
 Check and note whether there is peritoneal fluid in the cavity. Make note of
amount and colour. Check absence or presence of fat and intestinal gas.

 Open the thoracic cavity along the diaphragm. Cut through the sternum at the
centre point and saw through the upper ribs. Note whether there is fluid in the
thoracic cavity and pericardial sack.

 Remove the 4 parts of the stomach in ruminants, or the stomach in non-

ruminants and the spleen by cutting the oesphagus and small intestine. Before
cutting, tie off the gullet and small intestine in 2 places and cut between them.
This prevents gut contents from spilling into the area. Remove the rest of the
alimentary canal, tying off at the rectum.

 Examine the liver in position. Make note of size, colour, shape, presence of
cysts, texture etc. Note gall bladder and contents. Remove the liver and take
tissue section for laboratory analysis.

 Remove and examine the kidneys. Note the amount of fat, size, consistency and
colour.

 Examine the bladder and note amount and colour of urine.

 Remove the thoracic organs. The heart is removed by cutting through the large
blood vessels suspending it. The lungs are removed by cutting the trachea. The
heart sack is now cut open and any abnormalities noted. The lungs are examined
for elasticity, colour, and texture, presence of froth or solidification.

 All other organs – tongue, pharynx, larynx, and oesophagus are removed and
examined. Tissue sections may be taken for lab analysis.

 The head is sawed open and the brain and cavities of the head examined.

 Lymph nodes are examined throughout and abnormalities noted.

 The organs receiving the most attention will be those related to the disease
symptoms of the animal or the disease suspected.
Disease that can be known by doing postmortem

 Rabies  Mycotoxicosis
 Rinderpest  Collibacillosis
 Blue tongue acute  Botulismus
 Anthraks  Listeriosis
 Tetanus  Toksoplasmosis
 Black leg  Tubercullosis

I. Discussion

The term Ante-mortem which mean before death is the inspection of live prior to being
slaughtered. The objective of meat and animal antemortem inspection are to ensure that
only apparently healthy, physiologically normal animals are slaughtered for human
consumption and that abnormal animals are separated and dealt with accordingly. Other
than that is to ensure that meat from animals is free from disease, wholesome and of
no risk to human health.

These objectives are achieved by antemortem and postmortem inspection procedures

and by hygienic dressing with minimum contamination. Whenever appropriate the
Hazard Analysis Critical Control Point (HACCP) principles should be used: The
inspection procedures should be appropriate to the spectrum and prevalence of diseases
and defects present in the particular class of livestock being inspected using the
principles of risk assessment.

Antemortem Inspection

In antemortem inspection, disease and management history should be recorded and

reported, such as : owner’s name, number of animal own, species and sex of animal,
time and date of antemortem inspection, clinical signs, conclusion and signature of
inspection. Inspection should be done 24 hour before slaughtering, if it exceed 24 hour
the inspection should be redone.

Antemortem inspection should be carried out in adequate lighting where the animals
can be observed both collectively and individually at rest and motion. The general
behaviour of animals should be observed, as well as their nutritional status, cleanliness,
signs of diseases and abnormalities. Some of the abnormalities which are checked on
antemortem examination include:

1. Abnormalities in respiration
2. Abnormalities in behaviour
3. Abnormalities in gait
4. Abnormalities in posture
5. Abnormalities in structure and conformation
6. Abnormal discharges or protrusions from body openings
7. Abnormal colour
8. Abnormal odour

Abnormal in respiration refer to abnormal breathing pattern, the sound of ronchi,

arithmis and other. Abnormal in behaviour, gait, posture including bdy condition
score, lession on skin, walking in circles, pushing against the wall, dull and anxious
expression or depression, pain in certain parts of body, unable to raise its head or
“downer”, lameness, stiffness, muscle tremor and stiffening.
Abnormal in structure & conformation including swelling or abscess, enlarge join,
umbilical swelling, and bloated abdomen. Abnormal discharge including discharge
from nose, mouth, hypersalivation, protruding from vulva or male genital, prolapsed
rectum, prolapsed vagina, and alo diarrhoea. Abnormal color are indicate as reddening
is certain parts or inflammation, dark blue areas on skin indicating gangrene, and in
horse and swine a black discoloration.

One of the steps in examining suspect livestock the PHV can conduct is to take the
temperature of the animal. This chart shows the range of normal body temperatures, as
well as the condemnation temperatures, for the various species. Along with a thorough
visual examination of animals, your sense of smell is a very important aspect of
performing ante-mortem inspection. For example, an animal may have a prolapsed
rectum or uterus that is infected, resulting in a strong, foul odor.
Ante-mortem dispositions

There are three possible outcomes, or dispositions, that follow observation of livestock
or birds in ante-mortem inspection:

1. passed for slaughter,

2. Suspect and delayed slaughter, and
3. condemned

Disease that can be known by doing antermortem :

 Lumpy Jaw
 Lameness
 Anthrax
 Dermatitis
 Ataxia
 Arthritis
 Bluetongue disease
 Foot and Mouth Disease
 Rinderpest
 Bovine ephimeral fever ( BEF) etc

CONCLUSION

1. Antemortem is an inspection of live prior to being slaughtered including

body condition, posture, gait, abnormal discharge, abnormal odor and color,
lession etc
2. Antemortem dispositions are divided into; passed for slaughter, delayed
slaughter and condemned
Discussion

Discuss about RPH (Slaughter house) and its criteria, and also the application
of animal welfare to obtain quality (ASUH) meat.

According to SNI 1999 about Rumah Pemotongan Hewan, Rumah Pemotongan

Hewan adalah kompleks dan konstruksi khusus yang memenuhi persyaratan teknis
dan hygiene tertentu serta digunakan sebagai tempat memotong hewan potong
selain ungags bagi konsumsi masyarakat.

In the SNI 1999 about Rumah Pemotong Hewan, it also list out the criteria need to
be fulfilled by the locals or private sector who are interested in building a self-
sustaining slaughter house:-

a. Location
i. Must not be against the Rencana Umum Tata Ruang (RUTR),
Rencana Detail Tata Ruang (RDTR) and/or Rencana Bagian
Wilayah Kota,
ii. Not located near villages, do not cause nuisance and environmental
pollution,
iii. Not located near any metal or chemical industry, flood prone areas,
free from smoke, smell, dust and other contaminants.
iv. Must at least have a wide and levelled area to expand the
slaughterhouse.
b. Equipment
i. Easy accessibility
ii. Enough water resources according to SNI 01-0220-1987
iii. Enough electricity supply
iv. Have hot water installed
c. Complex
i. Must have two separate location which is the dry and wet region.
 ii. Wet region includes slaughtering area, bleed area, dissecting area,
place to clean the internal organs
iii. Dry region includes meat ageing area, parting area, sorting area and
transporting area,

The above criteria are just some of the minimal requirement of a particular slaughter
house to not only promote animal welfare but also to promote hygienic practices
because after all, the meat will be consumed by humans. Many local slaughterhouse
do meet the need requirement but not all of the requirement. We went to RPH
Mancasan for our practicals last week, even though the slaughter house is located
well away from the city, but it is located amongst by houses. Cattles were rest and
refrain from food prior to slaughtering but not given adequate among of water to
drink. Loading bay of that RPH was not high enough to accommodate high level
trucks that transport the cattles, giving opportunities for the cattle to fall and injure
themselves during the unloading process. Lighting of that area was not very well,
withering room was not used throughout the whole slaughtering process which is a
very important procedure in producing good quality meat. Proper Islamic slaughter
was not practiced to the fullest as the man who slay the animal did not read the
scripter out loud and slice the animal in several movement. The knife used was short
and bleeding time was short as well. Workers in that slaughterhouse was not in
proper attire, wearing slippers and shorts, smoking during the whole slaughtering
process which exposed themselves to possible zoonotic disease and also exposing
the meat to unwanted diseases.

Although the whole process was done swiftly, many other things are compromised
due to lack of both education and awareness of the workers there. Proper survey
and control is encouraged and have to be done by the government to ensure the
criteria in SNI 1999 is accomplished, it is important to do so not only to produce
good quality meat, but also to ensure proper practices is done. Upholding the
Islamic way to prepare animals for slaughtering and during slaughter is also
important to produce halal meat which is consumable by Muslim citizen. Many
private companies forgo the whole requirement because it is very tedious, but it is
the government job and also the veterinarian in charge to take control and educate
not only on proper slaughter practice but also on complex requirement to certain
parties. Those requiremens have to fulfilled to ensure public health is maintain and
also animal welfare is kept well.

When taking about slaughter house and producing good quality meat, the most
sensitive issue comes about, which is about the animal welfare of the animal being
slaughtered. Are animal welfare applied in the slaughter house? Are the animal
treated well prior to slaughter? Animal activist, day by day, going all out in
protesting animal rights or animal welfare in slaughter house. Many videos or
articles about improper practices are circulating on the social network, exposing
those companies who do not give proper treatment to animal which are being
slaughtered. The videos shows workers inflicting pain and distress, restrict freedom
to the animal, forcing the animal to do what they do not feel like doing.

Nowadays, animals is said to have feelings thus they have the rights to express they
own behaviours or to maintain their rights to live, slightly below humane standards.
While it is important to fulfil animal welfare or animal rights for the animal
themselves, it is also important to do so for producing proper and good quality meat.
Before we move on, the five animal freedoms are

1. Freedom from hunger and thirst. by ready access to fresh water and diet to
maintain health and vigor.
2. Freedom from discomfort. by providing an appropriate environment
including shelter and a comfortable resting area.
3. Freedom from pain, injury or disease. ...
4. Freedom to express normal behavior. ...
5. Freedom from fear and distress.

Proper animal treatment must be fulfilled to produce quality of meat desire starting
from its fattening process. Adequate nutrition have to be given and proper shelter
and enough exercise must be given to the animal, many local farms do not do so
because of the time investment and cost of feeds which will reduce the profit of
each animal. Transport of animal also must be stress and traumatic free experience,
carefully transporting and loading unloading the animal to prevent injury and
prevent further adrenaline produced by the animal which will eventually spoil the
meat. The animal which is going to be slaughtered must be rested and refrain from
eating at least 8 – 12 hours, to prevent lactic acid to accumulate in the muscles of
the animals. Even so, water must be given to the animal so that the animal will not
be hunger and well hydrated, this in one way reduced the stress of the animal.
Protecting animal welfare is tedious and felt unnecessary to workers in local
slaughterhouse because animal welfare are typically ignored to the extend where
they would not care for the animal. I have seen animal forcefully push down to the
ground by stunning or tied to the ground because it would not cooperate, which
result in a stress induced animal being slaughter, producing DFD meat in its lowest
quality.

Learning Outcome

1. I was able to explain slaughter house and its criteria.

2. I was able to explain slaughtering procedure in slaughter house to get quality
meat.
3. I was able to explain antemortem procedure, disease that is able to be found
during antemortem and its decision.
4. I was able to explain post-mortem procedure, diseases and pathological
changes in the body and internal organs of the carcass and its decision.