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MST-1 Slaughtering and Slaughtering Methods
MST-1 Slaughtering and Slaughtering Methods
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Mechanical
◼ The knocking or striking hammer on the head of the animal
is now disallowed as in-humane practices in some countries,
◼ Handling and restraint facilities must meet current OIE (World
Organization for Animal Health) and industry standards but in extreme and needy cases the hammer can be used to
◼ Cattle, especially mature males with horns, have very thick frontal
stun small ruminants by a quick blow at the back of the neck
bones overlaying the brain
◼ There is a marked variation between the thickness of the skulls of
horned and hornless animals
◼ The practiced method is to inflict a blow to the head with either a
hammer or the back of an axe
◼ For bovines, in particular buffaloes, another common practice is
to stab a pointed knife, or “puntilla” into the atlanto-occipital
foramen and sever the spinal cord
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Animals in restraints are stunned as soon as possible Signs of correct stunning using a mechanical instrument
The equipment used for stunning is maintained and operated are as follows:
properly in accordance with the manufacturer’s recommendations, ◼ the animal collapses immediately and does not attempt
in particular with regard to the species and size of the animal to stand up
The instrument is applied correctly ◼ the body and muscles of the animal become tonic (rigid)
immediately after the shot
Stunned animals are bled out (slaughtered) as soon as
◼ normal rhythmic breathing temporarily stops
possible
◼ the eyelid is open with the eyeball facing straight ahead
Animals are not stunned when slaughter is likely to be
and is not rotated
delayed
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Electrical stunning
◼ Stunning by electricity is used widely on small animals
◼ The simplest mechanism consists of electrodes or probes built
in the form of tongs with insulated handles and applied
between the ear and eye of the animal for 3–4 secs.
◼ The level of voltage used for sheep and goats is between 300-
400 volts and may be 450 volts for cattle, 250-350 for lambs
and kids
◼ The electrodes are firmly pressed against the animal until
stunning is complete. Head to Head
◼ A water spray is to be used to improve contact. or
Head to Brisket
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Slaughtering Methods
Skinning or Dressing
◼ Jhatka slaughter
◼ The head is detached by cutting through the
slaughter of an acceptable species by decapitation according
to the Sikh religion neck muscles and the occipital joint
Cutting with sharp weapon, the neck with single stroke, ◼ Skin and remove the legs at the carpal
completely separating the head. (foreleg) and tarsal (hind leg) joints.
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◼ Flaying
In modern slaughterhouses, vertical procedure is adopted,
Cut the skin along the middle line from the chin to the tail.
and automatic hide pullers are used
skin the brisket and flanks, working backwards
Automation of hide removal reduces contamination since
Skin udders without puncturing the glandular tissue and remove, there is less handling of the carcass and less use of knives.
leaving the supramammary glands intact and attached to the carcass. Moving overhead rails also improve hygiene by reducing
Clear the skin from around the anus avoiding puncturing it and cut carcass contact with operators, equipment such as dressing
the skin carefully around the rectum. cradles and with each other since carcasses are evenly spaced
Skin the tail avoiding contamination of the skinned surface with the
hide.
Raise the carcass free of the floor and finish flaying.
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Evisceration
◼ With all species, care must be taken in all operations not to
puncture the viscera
◼ the abdominal cavity is cut carefully along the middle line.
◼ If the carcass is already in hoisted position, the viscera will fall out
because of their own weight
◼ stomach and intestines are ready for inspection and cleaning
◼ If any of the stomachs or intestines are to be saved for human
consumption, ties are made at the oesophagus/stomach,
stomach/duodenum boundaries, the oesophagus and rectum
having been tied off during hide removal.
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Carcass dressing ◼ Factory personnel must not remove any diseased parts until they
◼ The object of carcass dressing is to remove all damaged or have been seen by the inspector otherwise, they may mask a
contaminated parts and to standardize the presentation of general condition which should result in the whole carcass being
carcasses prior to weighing. condemned.
◼ Veterinary inspection of carcasses and offal can only be carried ◼ Any instructions from the inspector to remove and destroy certain
out by qualified personnel. parts must be obeyed.
◼ Where signs of disease or damage are found the entire carcass
and offal may be condemned and must not enter the food chain,
but more often the veterinarian will require that certain parts, for
instance those where abscesses are present, be removed and
destroyed.
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