Syed Muhammad Mohsin Nisar

2018-VA-175
2018-DVMJ-048
Course Code: PATH-02904
Topic: Visit To A Slaughter House
Submitted To: Dr. Muhammad Sajid

Beef Slaughter House

Location: Near Lohly Shah Qabristan Jhang.
Capacity: 30 to 40 animals
Staff: A VO examining all the processes and animals, 7-8 butchers and
almost 5-6 other staff members like sweepers.
Number of daily Slaughtering: Average 20-30 animals
Timing of slaughter house: 6am to 8:00pm
Processing Techniques: Manually slaughtering (Zabiha), Deskinning,
evisceration, cutting into halves, certification.
Any development in future: Proper processing of hides should be
there.
 Steps I Observed There
Slaughtering: Workers there slaughter animal according to Islamic
Method (Zabiha). Proper TAZKIYAAH and TASMIYAAH was managed.
Flaying: The process of removing the hide or skin from an animal
carcass
Evisceration: Removal of all internal organs step by step. Firstly
Compound stomach is removed when abdominal cut is given before the
hanging then, animal is hanged up, Pluck is removed. Then intestines,
liver etc. is removed.

Cutting of Animal: Animals are cut by the butchers into halves and
quarters:
Certification: Certification stamp is marked on animal body at various
parts for the ease of consumer to identify quality meat.

Transportation:
Transport of carcass and by-products on Vehicles like loading rickshaws,
carts etc.
Post mortem Examination:
 Observing the overall carcass color, consistency, texture and
marbling, odor, anatomical features.
 Palpation of the organs
 Further investigation is needed when any abnormalities are
found, to assess their nature and extent. At this stage, incisions
may be applied more extensively, to obtain the necessary
information, and samples may be taken for laboratory
investigation as necessary
 Any abnormality: No any abnormality