7 Animal Slaughter

Animal Slaughtering
Process
Requirements of animals to be
slaughtered
 Animals must be healthy which is stated by
veterinarian,
 Animals must not be exhausted or after
working,
 Animals are no longer productive or not used
for breeding,
 Animals to be slaughtered are in emergency.
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Animals slaughtered with
conditions
 Foot and mouth disease; after slaughter, offal,
head, mouth, tongue, and foot must be cooked
before marketed,
 Surra disease, cattle must be slaughtered at
night because this disease is transmitted by
flies,
 Anthrax, after slaughter, carcass must be
destroyed by burning it to ashes or buried deep.
Standard of animal slaughtered
 The slaughtered animals are edible ones.
 The animals must be alive before slaughter.
 The animals’ condition must meet the
standard of animal health according to
rules issued by authorized agency.
Standard of butcher
 Upholding Islam faith and mature (akil
baligh)
 Understanding the procedure of slaughter
in Islamic way
 Having expertise in slaughter.
Standard of slaughter process
 Slaughter is done by reciting a prayer in the
name of Allah.
 Slaughter is carried out by flowing blood by
cutting mari’/esophagus, hulqum/trachea,
and two blood vessels (wadajain/jugular
vein and carotid artery).
Standard of slaughter process
 Slaughter is done one time and quickly.
 Making sure of blood flow and / or animal
movement as a sign of animal life (hayah
mustaqirrah).
 Making sure of animal death caused by the
slaughter.
Process of cattle slaughter
 The cattle which are stated to be healthy by
veterinarian and are well-rested is brought
to a slaughter room.
 The cattle are showered with cold water,
 The cattle are lied down on the floor (head
in the north, tail in the south, and facing
kiblat).
Process of cattle slaughter
 The cattle are slaughtered by Kaum or
Modin who also faces kiblat, and has
previously recited a prayer according to
Islamic teaching.
 The process of slaughter must cut: (1)
respiratory tract (trachea), (2) digestive
tract (esophagus), and (3) blood vessels
(carotid artery and jugular vein)
Guiding the slaughtering of
animals
 Any Moslem having reached puberty is allowed
to slaughter after saying the name of Allah and
facing Makkah (Mecca).
 The animal should not be thirsty at slaughter
time.
 The knife must be sharp, to minimize the time
and hence save the animal pain associated
with the slaughtering process.
animals
 The knife must not be sharpened in front of
the animal because it may cause undue
stress to that animal.
 The slaughter is to be done by cutting the
throat of the animal or by piercing the
hollow of the throat, causing the quickest
death with the least amount of pain.
animals
 The name of Allah has to be mentioned before or
during slaughtering, since the Creator is the
granter and taker of life; the name must be said by
a member of the Moslem faith.
 Meat slaughtered by people of the Jewish or
Christian faith (People of the Book) may also be
eaten.
 The blood must be completely drawn from the body.
Preparing for slaughter
 Slaughter should be done in a dry, clean, dust-
free area. A well-drained grassy area is
recommended.
 Takeprecautionsduringslaughter,chilling,andproc
essing to keep the carcass and cuts clean and
free from contamination. Use clean equipment,
keep hands clean, wear clean clothing, and
keep work and storage areas clean.
Preparing for slaughter
 The carcass can be chilled without refrigeration
by hanging it in a dry, clean building. Freedom
from odors or contamination is essential.
Equipment needed for slaughter
 Stunning device such as 22 caliber rifle.
 Block and tackle, chain hoist, or tractor
equipped with hydraulic lift.
 Beef spreader (singletree equipped with
hooks on both ends and a ring in the center
will do).
 24- or 28-inch meat saw.
Equipment needed for slaughter
 6-inch sharp skinning knife, 6-inch boning
knife, and 8-inch butcher knife.
 10- or 12-inch steel bucket to hold water for
washing hands.
 Ample clean water and clean hand towels.
How to bleed animal
 As soon as the animal is down, bleed it
without delay. Stand behind the animal and
with the sharp skinning knife make an
incision through the hide in the middle of
the dewlap immediately in front of the
breastbone.
How to bleed animal
 Hold the knife so the point is directed
toward the rear of the animal, insert the
knife under the breastbone toward the
rump of the animal and cut toward the
backbone. This will cut the arteries that
cross just beneath the point of the
breastbone.
How to bleed animal
 Be careful not to stick too deep into the
chest cavity. Cut straight with the backbone.
Pump the foreleg back and forth a few
times to help bleeding.
How to skin animal
 Turn the animal on its back and place as
hort prop (square post) on either side to
hold it there. Remove the fore feet and
shanks at the knee by locating and cutting
through the flat joint with a knife. Skin out
the hind legs and remove the hind feet and
shanks by sawing.
How to skin animal
 Next, split the hide from the opening in front
of the brisket down the midline of the belly
to the bung. Hold the skinning knife at a
slight angle.
How to skin animal
 Then split the hide at the rear of each hind
leg beginning where the shank was
removed, moving to the udder or scrotum.
Do not skin the outside of the hind legs nor
front legs until the carcass is being hoisted.
The intact hide will keep the shanks clean
during hoisting.
How to skin animal
 The next part of skinning is known as
“siding.” Begin the siding by sliding the
knife under the skin that has been cut over
the belly. Grasp the loosened hide with
hand (hair side is easiest to hold) and pull it
up and outward. Place the knife firmly
against the hide with the cutting edge
turned slightly toward the hide
How to skin animal
 Use long, smooth strokes of the knife, to
remove the hide down over the sides. This
is one of the most difficult tasks in skinning.
Opening carcass
 After siding is done, cut through the center
of the brisket with a knife and saw through
the breastbone. Insert the handle of the
knife in the abdominal cavity with the blade
leaning backward to open the belly cavity
as in Figure 8. In case of a male, remove
the penis before opening the carcass.
Opening carcass
 The inside of each round muscle over the
pelvis is covered with a thick white
membrane. Follow this membrane and
avoid cutting into the muscle. The knife can
be forced between the soft cartilage that
joins the pelvic bone. In older animals, the
pelvis must be sawed.
Opening carcass
 The carcass is now ready for hoisting.
Insert the hooks of a beef spreader or
singletree in the tendons of the hind legs.
After the carcass is partially hoisted,
complete skinning the rounds and the back
of the carcass.
Opening carcass
 Remove the bung by cutting around it on
the two sides and back and pulling through
the opening of the pelvic cavity. Continue
pulling the bung and intestines and cutting
the ligaments that attach the intestines to
the back.
Opening carcass
 Pull down on the paunch to tearitloose from
the carcass, cut the esophagus where it
goes through the diaphragm, and allow the
intestines and paunch to drop into a
container or on the ground. The liver should
still be attached to the carcass and can
next be removed. Remove the gall bladder
from the liver.
Opening carcass
 Continue hoisting the carcass until the head
clears the ground. Remove the heart and lungs
by first cutting out the diaphragm, the white
connective tissue that separates the abdominal
and thoracic cavities. Grasp the heart and lungs,
pull forward and downward, and cut the large
blood vessel attached to the backbone. Remove
the heart, lungs, and esophagus as one unit.
Opening carcass
 Complete skinning the carcass and remove the
head. The head is removed by cutting across the
neck above the poll and through the atlas joint.
 Carefully examine allthe internal organs and the
dressed carcass for any abnormalities or
conditions (such as abscessesor inflammation)
that might affect the whole someness of the
meat.
Requirements of slaughter
process
 Cattle is not ill-treated,
 Cattle is not stressed,
 Slaughter and bleeding are done as quickly
and flawless as possible,
 Minimal damage on carcass,
 Cattle slaughter is carried out hygienically,
economically, and safely for employees.
Determining if cattle is dead
 Eye reflex: by touching the eyelid and
seeing if it still moves or not,
 Foot reflex: by hitting the joint of the foot or
massaging the sideline of the nails,
 Tail reflex: by bending the tail.
Carcass preparation
 Separating the head from the body,
 Separating front feet starting from carpus and
hind feet starting from tarsus,
 Skinning the cattle,
 Removing the digestive tract, by making a cut
along with the central abdomen,
 Removing offal by opening chest cavity right
through the central abdomen of sternum,
Carcass preparation
 Halving the carcass into right and left part,
right along with the midline of the back.
 Trimming the carcass, by removing or
cutting the parts which are considered
unimportant.
 Weighing the carcass in order to know the
weight of fresh carcass.
Cattle skinning
 Cut the skin along with the middle line of
chest and abdomen,
 Continuing the cut along with the medial
line of the limb,
 The skin is removed starting from the
ventral to the back.
Slaughter of small ruminants
 The principles of the slaughter of small
ruminants are the same as those of large
ruminants.
 Allowing animals to rest is optional (long
distance trip requires resting).
 Fasting is the same as that of large ruminants.
 Skinning method: by hanging the carcass with
hind feet above and head bottom
Slaughter of swine
 Pig slaughter is carried out indirectly or
through the stunning process.
 Stunning is carried out with electrical
stunning in the back of the ears with tongs
containing low electricity voltage, i.e. 70
volt or lower.
Slaughter of swine
 Slaughter is large blood vessels and heart.
 Skinning is not carried out, but scrapping
the air off is; prior to it, pig is soaked in
warm water 60-70oC for 5-6 minutes.
以上

7 Animal Slaughter

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Animal Slaughtering

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