Republic of the Philippines

UNIVERSITY OF ANTIQUE – HAMTIC CAMPUS

Guintas, Hamtic, Antique

FTEC – MEAT TECHNOLOGY

Lesson 3

Rules and regulations in slaughtering

The objectives of meat inspection program are twofold:

a. To ensure that only apparently healthy, physiologically normal animals are slaughtered
for human consumption and that abnormal animals are separated and dealt with
accordingly.
b. To ensure that meat from animals is free from disease, wholesome and of no risk to
human health.

These objectives are achieved by ante-mortem 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

Some of the major objectives of ante-mortem inspection are as follows:

• to screen all animals destined to slaughter.

• to ensure that animals are properly rested and that proper clinical information, which will
assist in the disease diagnosis and judgment, is obtained.
• to reduce contamination on the killing floor by separating the dirty animals and
condemning the diseased animals if required by regulation.
• to ensure that injured animals or those with pain and suffering receive emergency
slaughter and that animals are treated humanely.
• to identify reportable animal diseases to prevent killing floor contamination.
• to identify sick animals and those treated with antibiotics, chemotherapeutic agents,
insecticides and pesticides.
• to require and ensure the cleaning and disinfection of trucks used to transport livestock.

Both sides of an animal should be examined at rest and in motion. Antemortem examination
should be done within 24 hours of slaughter and repeated if slaughter has been delayed over a
day.

Spread hogs and animals affected with extensive bruising or fractures require emergency
slaughter. Animals showing clinical signs of disease should be held for veterinary examination
and judgement. They are treated as “suspects” and should be segregated from the healthy
animals. The disease and management history should be recorded and reported on
an A/M inspection card. Other information should include:

1. Owner's name
2. The number of animals in the lot and arrival time
3. Species and sex of the animal
4. The time and date of ante-mortem inspection
5. Clinical signs and body temperature if relevant
6. Reason why the animal was held
7. Signature of inspector

Ante-mortem inspection should be carried out in adequate lighting where the animals can be
observed both collectively and individually at rest and motion. The general behavior 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 ante-mortem 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

Abnormalities in respiration commonly refer to frequency of respiration. If the breathing

pattern is different from normal the animal should be segregated as a suspect.

Abnormalities in behaviour are manifested by one or more of the following signs:

The animal may be:

a. walking in circles or show an abnormal gait or posture

b. pushing its head against a wall
c. charging at various objects and acting aggressively
d. showing a dull and anxious expression in the eyes

An abnormal gait in an animal is associated with pain in the legs, chest or abdomen or is an
indication of nervous disease.

Abnormal posture in an animal is observed as tucked up abdomen or the animal may stand with
an extended head and stretched out feet. The animal may also be laying and have its head turned
along its side. When it is unable to rise, it is often called a “downer”. Downer animals should be
handled with caution in order to prevent further suffering.

Abnormalities in structure (conformation) are manifested by:

a. swellings (abscesses) seen commonly in swine

b. enlarged joints
 c. umbilical swelling (hernia or omphalophlebitis)
d. enlarged sensitive udder indicative of mastitis
e. enlarged jaw (“lumpy jaw”)
f. bloated abdomen

Some examples of abnormal discharges or protrusions from the body are:

a. discharges from the nose, excessive saliva from the mouth, afterbirth
b. protruding from the vulva, intestine
c. protruding from the rectum (prolapsed rectum) or uterus
d. protruding from the vagina (prolapsed uterus)
e. growths on the eye and bloody diarrhoea

Abnormal colour such as black areas on horses and swine, red areas on light coloured skin
(inflammation),dark blue areas on the skin or udder (gangrene).

An abnormal odour is difficult to detect on routine A/M examination. The odour of an

abscess, a medicinal odour, stinkweed odour or an acetone odour of ketosis may be observed.

Since many abattoirs in developing countries have not accommodation station or yards
for animals, Inspector's ante-mortem judgement must be performed at the admission of slaughter
animals.

Postmortem inspection

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. Determine 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 ante-mortem 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.
Carcass judgement

Trimming or condemnation may involve:

1. Any portion of a carcass or a carcass that is abnormal or diseased.

2. Any portion of a carcass or a carcass affected with a condition that may present a hazard
to human health.
3. Any portion of a carcass or a carcass that may be repulsive to the consumer.

Localized versus generalized conditions

It is important to differentiate between a localized or a generalized condition in the

judgement of an animal carcass. In a localized condition, a lesion is restricted by the animal
defense mechanisms to a certain area or organ. Systemic changes associated with a localized
condition may also occur. Example: jaundice caused by liver infection or toxaemia following
pyometra (abscess in the uterus).

In a generalized condition, the animal's defense mechanisms are unable to stop the spread
of the disease process by way of the circulatory or lymphatic systems. The lymph nodes of the
carcass should be examined if pathological lesions are generalized. Some of the signs of a
generalized disease are:

1. Generalized inflammation of lymph nodes including the lymph nodes of the head, viscera
and/or the lymph nodes of the carcass
2. Inflammation of joints
3. Lesions in different organs including liver, spleen kidneys and heart
4. The presence of multiple abscesses in different portions of the carcass including the spine
of ruminants

Generalized lesions usually require more severe judgement than localized lesions.

Acute versus chronic conditions

Acute conditions

An acute condition implies that a lesion has developed over a period of some days,
whereas a chronic condition implies the development of lesions over a period of some weeks,
months or years. A subacute condition refers to a time period between an acute and chronic
condition.

The acute stage is manifested by inflammation of different organs or tissues, enlarged

haemorrhagic lymph nodes and often by petechial haemorrhage of the mucosal and serous
membranes and different organs such as heart, kidney and liver. An acute stage parallels with
the generalized disease complex, when an acute infection tends to overcome the animal's
immune system and becomes generalized.

Each case showing systemic lesions should be assessed individually taking into account
the significance that these lesions have towards major organ systems, especially the liver,
kidneys, heart, spleen and lymphatic system as well as the general condition of the carcass.
Chronic conditions

In a chronic condition, inflammation associated with congestion is replaced by adhesions,

necrotic and fibrotic tissue or abscesses. The judgement in the chronic stage is less severe and
frequently the removal of affected portions is required without the condemnation of the carcass.
However, judgement on the animal or carcass judgement tends to be more complicated in
subchronic and sometimes in peracute stages. If generalized necrotic tissue is associated with
previous infection, carcass must be condemned

• Meat inspection and sanitation

National meat inspection Services(NMIS) of the Department of Ariculture, created

under presedential Decree No. 7 and letter of instruction No. 16, is responsible in
promulgating specific policies and procedures governing the flow of livestock and livestock
products through various stages of marketing and the proper preservation and inspection
of such products. There is a need to harmonize the various provisions of the Local
Government Code of 1991 and the Consumers Act of the Philippines, including the role of
the National Meat Inspection Services in the establishment, operations, and regulation of
the slaughterhouses, livestock, and meat inspection, and the imposition and collection of
fees and other charges rendered thereon.
Classification and Accreditation of Slaughterhouses- The NMIS shall, based on
established standards for production, plans, designs, and specifications, classify and
accredit slaughterhouses in accordance with the following:

“AAA” – Those with facilities and operational procedures appropriate to slaughter

livestock and fowls for sale in any market, domestic or international.

“AA”- those with facilities and operational procedures sufficiently adequate that the
livestock and fowls slaughtered therein are suitable for sale in any market domestic or
international.

“A”-Those with facilities and procedures of minimum adequacy that the livestock and
fowls slaughtered therein are suitable for distribution and sale only with in the city or
municipality where the slaughterhouse is located.

Meat Inspection- All livestock and fowls slaughtered for food and their meat products
shall be subject to veterinary inspection and examination before distribution and sale. To
effectively implement meat inspection, the NMIS and LGU concerned shall perform the
following.

1. Formulate national policies, guidelines, rules and regulations, quality and safety
standards governing marketing, marketing, marketing preservation, and
inspection of meat and meat products;
 2. Formulate and implement rules and regulations governing the import and export
of meat and meat products;
3. Exercise technical supervision over local meat inspectors in class “AAA”
slaughterhouses and in “AA” when there is regular distribution of meat outside of
the province or of the independent city.
4. In coordination with the LGU, provide direct technical supervision over operation
of class “AAA” slaughterhouse and in class “AA” in case of preceding paragraph;
5. Certify the fitness for human consumption of meat and meat products intended for
export and for distribution outside of the province or in the independent city.

Wholesomeness – When buying meat, the most important point to consider is it wholesomeness.
All meat produced in meat plant accredited by NMIS must be inspected and certified for their
wholesomeness. Meat that has passed inspection for wholesomeness is stamped with the mark
“inspected” and “passed”. The mark is stamped in carcass.
Hot Meat- Refers to carcass or parts of carcass of food animal; which was slaughtered in
unregistered establishment and has undergone the required inspection. Hot meat is being sold
across provincial border without certification of its wholeness.
Warm Meat- obtained from freshly slaughtered animals or poultry usually from the wet market
place, is highly perishable. Without refrigeration, bacteria grow rapidly on warm meat which
causes spoilage and food poisoning. Under warm conditions, chemical and biological changes
are also accelerated. These result in the rapid deterioration of meat quality. The distribution and
handling of warm meat is not conductive to best hygiene. The warm meat does not keep it
freshness and eating quality for long.
Frozen Meat- is similarly processed from the freshly slaughtered animals or poultry. The meat is
preserve by rapid freezing to colder than 18 degrees Centigrade and is then stored and distributed
in frozen form.
Freezing also stops bacterial growth. The complex chemical changes that cause deterioration
of the meat, such as rancidity are also slowed down considerably. Freezing meat can therefore
preserve the meat in good condition and retain its wholesomeness and quality of the meat for
long periods ranging from 6 months to a year depending on the meat. Upon thawing the quality
of the meat, it should be acceptable to the consumer as fresh product.
Double-dead Meat- is the Filipino appellation for meat taken from an animal that has died of
disease. The appropriate method of dealing with diseased hog carcasses is disposal of burial or
burning. Illegally slaughtered meat is also referred to as hot meat or botcha. Double-dead meat
comes from pigs that died from disease which are illegally cut up for sale. This meat has a dark
hide and the hairs of the skin remains stuck to the fat even if it is dipped in boiling water. Hot meat
on the other hand can be fit for human consumption but did not pass the necessary sanitary
standards. The sale of double-dead meat is against the law in the Philippines,where under the
Republic Act 9296 also known as the Meat Inspection Code and specifically the Consumer Act of
the Philippines ,a violator faces the penalty of a fine amounting to between Php 1,000.00 and Php
10,000.00 plus not less than six months but not more than five years imprisonment. The National
Meat Inspection Service (NMIS) is tasked to monitor the confiscate meat products that were
unable to pass their standards. Any person who is caught violating RA 9296 will face a cease
desist order. Their meat products are seized and buried to prevent it from being recovered and
re-entering the market. Double-dead meat is usually pale in color with a greenish-gray tint, a sticky
consistency, foul-smelling and cold, a sign that the meat has been frozen. It also commands a
lower price when compared to fresh meat. Consumption of hot meat is a health hazard and may
result in diarrhea and food poisoning.

EQUIPMENT USED IN SLAUGHTERING ANIMAL

Slaughtering equipment, particularly for the smaller-scale operations, need not be

elaborate and expensive. The amount of equipment will be depend on the slaughtering
procedures employed. If possible, all equipment should be made of stainless steel or plastic, be
rust resistant and easily cleaned and sanitized. Equipment which does not get in contact with the
meat (e.g. overhead rails, working platforms, knocking pen) is usually made of galvanized steel.
Basic equipment needed for the slaughtering operation:

• Stunning gun, electrical head tongs or simple stunning equipment for direct blow
• Knives
• Sticking skinning- 15 cm curved
• A sharpening steel
• Oil or water sharpening stone
• Scabbard and belt for holding knives
• Meat saw- hand or electric and cleaver
• Block and tackle or chain hoist strong enough to hold the weight of the animal to be
slaughtered
• Pritch ,chocks or skinning rack (dressing cradle)
• A strong beam, tripod or track 2.4 to 3.4 m from floor
• Spreader- gambrel or metal pipe
• Several buckets
• Working platforms
• Scalding barrel or tank
• Pot, barrel or system for boiling water
• Bell scrapers
• Solid scraping table or platform
• Thermometer registering up to 70oC
• Hog or hay hook
• Torch or flame for singeing

The last seven items indicate additional equipment required when hogs are scalded and
scraped rather than skinned.
Useful additional equipment:

• Knocking pen
 • Bleeding hooks (for vertical bleeding)
• Blood-catching trough
• Wash trough (tripe) Sanitation of hands and tools:
• Hand wash-basin
• Implement sterilizers

Means should be available to clean thoroughly all equipment coming into contact with
carcasses or meat. Implement sterilizers are stainless-steel boxes holding hot (820C) water
,shaped to suit particular equipment knives, cleavers, saws, etc.. Knife sterilizers should be placed
in positions where every operator who uses a knife has immediate access. Handles as well as
blades must be sterilized. Each operator should have at least two knives etc., one to use while
the other sterilizes.
Failure to sterilize all knives and equipment regularly will result in carcass contamination.
Bacteria will be transferred from the hide to the carcass and from carcass to carcass.
Lesson 4

SLAUGHTERING OF FOOD ANIMALS

Pre-Slaughtering Requirements for Animals

The obligation in the conversion of food animals into edible products and useful by-
products is to slaughter the animal in a humane manner and to process the carcass in a hygiene
and efficient way.

At the end of the unit, the students must have:

• Identified the different Pre-slaughtering requirement

• Determine the different methods in slaughtering animals

TREATMENT OF LIVESTOCK BEFORE SLAUGHTER AND ITS IMPACT ON MEAT

QUALITY
Stress in its many forms, e.g. deprivation of water or food, rough handling, exhaustion due
to transporting over long distances, mixing of animals reared separately resulting in fighting, is
unacceptable from an animal welfare viewpoint and should also be avoided because of its
deleterious effects on meat quality. The most serious consequence of stress is death which is not
uncommon among pigs transported in poorly ventilated, overcrowded trucks in hot weather. From
loading on the farm to the stunning pen animals must be treated kindly, and the Lorries, lairages
and equipment for livestock handling must be designed to facilitate humane treatment. Stress
prior to slaughter, such as fighting or rough handling in the lairage, causes stored glycogen (sugar)
to be released into the bloodstream. After slaughter this is broken down in the muscles producing
lactic acid. This high level of acidity causes a partial breakdown of the muscle structure causing
the meat to be pale, soft and exudative (PSE). This condition is mostly found in pigs.
Long-term stress before slaughter such as a prolonged period of fighting during transport
and/or lairage leads to exhaustion. The sugars are used up so that less is available to be broken
down and less lactic acid is produced.
The reduced acidity leads to an abnormal muscle condition known as dark, firm and dry (DFD) in
pigs or dark cutting in beef. The condition is rarer in lamb. Such meat has a high pH (above 6.0)
and spoils very quickly as the low acidity favours rapid bacterial growth.
Handling animals during transport and Lairage
An electric
goad should be used
rather than a stick or
tail-twisting not only to
avoid stress but also
to prevent carcass
bruising. Grabbing
sheep by the fleece
also causes bruising.

To avoid fighting, animals not reared together must not be mixed during transport and
lairage. Load and unload using shallow stepped ramps to avoid stumbles. Trucks should be
neither over- nor underloaded. Overloading causes stress and bruising due to crushing.
Underloading results in animals being thrown around and falling more than necessary. Drivers
should not corner at excessive speed and must accelerate and decelerate gently.
The lairage should have small pens. Corridors must curve and not bend sharply so that
stock can see a way forward. Stock must not be slaughtered in sight of other stock. Plenty of
clean water must be available. The lairage must be well lit and ventilated. Do not hold stock in
lairage for more than a day. Only fit, healthy stock may be slaughtered for human consumption.
Fasting before slaughter reduces the volume of gut contents and hence bacteria and
therefore reduces the risk of contamination of the carcass during dressing. It is usually sufficient
for the animals to receive their last feed on the day before slaughter. Stock should have a rest
period after arrival at the slaughterhouse. However, periods in the lairage can lead to DFD if the
animals are restless and fighting or mounting.
Animals should be as clean as possible at slaughter. Producers should wash their animals
before leaving the farm. Trucks used for transport must be washed after each load and the lairage
at the slaughterhouse should be kept clear of faecal matter and frequently washed.
Preparing livestock for slaughter
At the time of slaughter, animals should be healthy and physiologically normal. Slaughter
animals should be adequately rested. They should be rested, preferably overnight, particularly if
they have travelled for some times over long distances. However, pigs and poultry are usually
slaughtered on arrival as time and distances travelled are relatively short and holding in pens is
stressful for them. Animals should be watered during holding and can be fed, if required. The
holding period allows for injured and victimized animals to be identified and for sick animals to be
quarantined.
When ready for slaughter, animals should be driven to the stunning area in a quiet and
orderly manner without undue fuss and noise. Droving can be facilitated using flat canvass straps,
rolled plastic or paper, and in the case of stubborn animals, prodders can be used occasionally.
Animals should be never be beaten nor have their tails twisted. Animals should be led in single
file into the stunning area where they can be held in appropriate restraining device(s) before
stunning.

Restraint devices
It is very important that slaughter animals should be properly restrained before stunning
or bleeding. This is to ensure stability of the animal so that the stunning operation can be carried
out accurately and properly. Different types of restraints are appropriate for different species:

Cattle
A stunning box is the most common method of restraining cattle. The size of the box
should be just wide enough to prevent the animal from turning around, and so be difficult to stun.
The floor of the box should be non-slip. A simple neck crush used by farmers to restrain cattle for
weighing is suitable for small-scale operations. Restraining tame cattle outside the stunning box
by securing the head in a halter and then pulling the rope through a metal ring in a concrete floor
is effective. It is recommended that the operator should be positioned behind protective steel bars.
Sheep/ goats
A properly constructed metal stunning box is appropriate. However; they can be restrained
manually quite satisfactorily.

Pigs
A stunning box is suitable for pigs putting a few pigs in a small room are suitable but only
for electrical stunning. On no account should pigs be restrained manually.

Poultry
Chickens are shackled by their legs onto a conveyor line. This must be done gently to
avoid injury and stress. In a small slaughterhouse, birds can be placed headfirst in cones.

Ostriches
These are temperamental animals,and because they will kick,they must be securely
restrained. This can be done by leading them into a padded V-shaped pen, with the head facing
the apex of the pen. Also the feet can be clamped immediately after electrical stunning has begun.
Animals should never be left standing for a prolonged period in a restraint device and must
be stunned immediately after being secured. The operator must be adequately trained and
supervised. In some countries, people who handle and stun animals have to be trained and
licensed.

STUNNING METHODS
It is desirable to render an animal unconscious before it is slaughtered in order to eliminate
pain, discomfort and stress from the procedure. Most developed and many developing countries
have legislation that requires pre-slaughter stunning, with the exception of authorized ritual
slaughter like Kosher or Halal. In some circumstances, traditional slaughter may be exempt from
pre-slaughter stunning. Whatever the stunning method, the animal should be rendered
unconscious for long enough so that bleeding results in enough loss of blood to cause death from
lack of oxygen to the brain ( cerebral anoxia). In other words, death should occur before the animal
would have regained consciousness after stunning, had bleeding not taken place. There are three
main technologies used to effect stunning-Percussion, Electrical and Gas. Only the first two are
commonly used in developing countries.
1. Percussion stunning
This method produces a physical shock to the brain.
A. Captive bolt. This method works on the principle of a gun and fires a blank cartridge and
it propels a short bolt (metal rod) from the barrel. The bolt penetrates the skull bone and produces
concussion by damaging the brain or increasing intracranial pressure, causing bruising of the
brain. The captive bolt is perhaps the most versatile stunning instrument as it is suitable for use
on cattle, pigs, sheep and goats as well as horses and camels, and can be used anywhere in the
world. (Although electrical stunning is preferable to captive bolt pistols for stunning pigs and
sheep.) There are several different manufacturers of captive bolt pistols, and after the initial
expense, running costs are minimal. Users must ensure sufficient supply of cartridges, which may
be different in caliber for stunning guns from the different manufacturers. These features make
the captive bolt the stunning instrument of choice, particularly in developing countries.

Captive bolt stunner suitable for cattle

There are two variations of the gun. One has a handle and trigger. The other comprises hand-
held barrel, which is tapped against the skull, which sets of the cartridge explosion.
Another type of bolt has a flat, mushroom end Unconsciousness is achieved through
percussion by strong blow to the skull. The brain is not penetrated, and as the animal is not killed,
it is a method that is acceptable in many countries for Halal slaughter. When in use, the captive
bolt is positioned on the correct spot on the animal's head. Poor maintenance is a major cause of
poor stunning and the guns must be cleaned and serviced regularly, according to the
manufacturer's instructions.
For effective stunning, it is important that the operator is well trained in its use of the stunning
gun. If the operator becomes fatigued, accuracy of stunning is reduced, so in large plants, rotation
of two stunners is recommended. Stunning of bigger pigs may require a stronger cartridge, as the
sinus cavities of the skull are larger. Large bulls have a bony ridge in the forehead and penetration
may be more difficult, requiring off-centre aim. A captive bolt gun is not suitable for stunning
ostriches. Their brain is small and lobulated, and the bolt does not procedure proper concussion.

Gunshot- In circumstances where animals are too fractious to be handled in the normal way,
such as when they cannot be loaded on the farm or led into the stunning restraint, gunshot with
a free, soft-nosed bullet is effective. A 22-calibre bullet is sufficient for most animals. Shooting
with a free bullet can be dangerous to operators. If the animal is to be slaughtered on a farm, it
should be accurately shot while standing or lying on soft ground to prevent the bullet from
ricocheting.

2. Electrical stunning

This method of stunning is

well suited for pigs, sheep or goats,
poultry and ostriches. (Use in cattle
or other large species is in
development, but if not properly
applied it may result in excessive
haemorrhage in the muscles or
spinal fractures.) Electrical stunning
induces epileptic state in the brain.
This state should last for long
enough for bleeding to be carried out
so that the animal dies from cerebral anoxia. A low voltage alternating electric current is applied
by means of two electrodes, which are placed on either side of the brain using tongs. Since the
brain of animals is small, the electrodes should be accurately and firmly placed high up on the
sides of the head in sheeps, goats, pigs, and ostriches.
Another way to place one electrode under the jaw and the other on the side of the neck
behind the ears. This type of head-only stunning is reversible and the animal will regain
consciousness. For this reason, stunned animals should be bled immediately after stunning.
Irreversible stunning causes cardiac arrest. Here a third electrode is placed elsewhere on
the body. Electrodes are applied in the form of tongs. They should never be placed on sensitive
areas such as the eye, inside the ear nor rectum.
Ostriches should be stunned only electrically. The tongs are placed either at the sides of
the head below and behind the eye or above and below the head Poultry can be stunned
electrically using a manually operated device or using an automatic water bath. Here birds are
dragged through a trough of water that is charged with a low voltage current.
The strength of the current is a combination of amperage and voltage appropriate for the
species. The equipment should be fitted with a meter to measure the correct current. Approximate
current/time guides for different species are as follows:
Recommended current and time characteristics for electric stunning

Species M/Amps Amps Volts Time (sec.)

Pigs Min. 125 Min.1.25 Max. 125 Max.10 (until EPS*)
(bacon/porker)
Sheep/Goat 100-125 1.0-1.25 75-125 Max. 10(until EPS*)
Poultry 1.5 kg 200 2.0 50-70 5
broiler
Turkey 200 2.0 90 10
Ostrich 150-200 1.5-2.0 90 10-15
*EPS is electroplectic shock
An alternative way of electric stunning of poultry is utilization of high voltage(300-500
Volts), which causes immediate cardiac arrest. It is claimed that through this method possible
insufficient stunning, which may occur in some cases when using the low-voltage stunning, is
avoided.
For sheep, goats, pigs and ostriches, during this period the limbs extend the back and
head arch and the eyes close. After some 10 to more seconds, muscles gradually relax followed
by paddling movements. The electrodes should be removed at this stage as stunning is complete.
The electrodes should be in good repair and not corroded. They should be clean daily.
The operator should be competent to ensure correct positioning and good contact of the
electrodes. Passage of electric current through the brain is facilitated by cutting the hair over the
site or wetting the electrodes. If the whole face or body is wet, the current may short-circuit the
brain.
Failure of the operator to apply the apparatus to the correct spot on the head may not
produce unconsciousness, resulting in a condition known as missed shock. The animal become
paralyzed and unable to vocalize but remains fully conscious. The simplest commercially
available electrical stunning units must have a transformer or other electric circuits that will deliver
the recommended minimum amperage and voltage required inducing insensibility.
Unfortunately in many developing countries, homemade devices for electrical immobilization
are still being used. These may be simple wires attached to the animal. Homemade stunners
plugged directly into the mains are painful to the animals and very dangerous to the operator, as
there may be exposed wires.
1. Carbon dioxide gas stunning

The use of carbon dioxide (CO2) gas is a relatively new method of stunning suitable pigs and
poultry. However, it is applicable only at large industrial plants, as the sophisticated technical
equipment is relatively costly to install. Basically, animals are stunned using various
concentrations of CO2 in air. Concentrations of CO2 for stunning of pigs are at least 80% in air for
45 seconds and poultry of 65% for 15 seconds. The acceptability of this method on welfare
grounds has been questioned however. For genetic types of pigs, it may be satisfactory, and for
others may be stressful.
Currently Aragon gas is being tested for stunning purposes. It is assumed that Argon gas
may have some advantages over CO2, but the cost may be higher.

Malpractice in immobilization of livestock

The aim of rendering slaughter animals unconscious prior to bleeding is in good
slaughterhouse practice achieved by using captive bolt pistols, electrical tongs or CO2-gas. For
the immobilization of bovines and pigs a blow to the skull with a largesized hammer used to be a
wide-spread method and is still being practiced, in particular in developing countries. The method
requires only manual force, no maintenance of equipment or spares as cartridges, and is therefore
cheap.
A blow with the hammer is certainly preferable to no prestunning, but it requires a skilled
operator. Very often additional blows are needed, if the animal was not hit properly. The hammer
method is prone to a high failure rate and should be replaced wherever possible by one of the
above-mentioned stunning methods. Particular malpractice can be observed in pig slaughter,
when a number of pigs are driven into a stunning pen and indiscriminately treated with hammer
blows. Because they move around, many animals are not hit efficiently; they need additional
blows or arrive fully conscious at bleeding.
In many places in the developing world, immobilization of large ruminants (cattle, buffalo)
is still carried out through the use of a sharp, pointed knife sometimes called a puntilla or Spanish
pike . The knife is used to sever the spinal cord through the space (Foramen magnum) between
the skull and neck position of the backbone. Upon inserting the knife and severing the spinal cord,
the animal will collapse. It remains immobilized and the operators have easy access; however,
the animals remain conscious until bleeding is complete. This practice should be discontinued,
as it is not humane.
An equally inhumane method of immobilization of large animals involves severing the
Achilles’ tendons, which lead to the collapse of the animal. This practice can in particular be
observed in camel slaughterhouses. In camel slaughtering it can also be observed that the
animals are immobilized by bending the joints of the fore- and hind legs through tying thin wires
around. This forces the animals into a painful sitting position. They may be kept like this for many
hours before they are slaughtered.
Malpractice can also be observed in the use of electricity for stunning purposes. Electrical
tongs can certainly be fabricated through local engineering work in developing countries, but it is
essential that the electrical parameters required for efficient and humane stunning be achieved.
Stunning tongs without transformers, using the voltage of the mains not only cause a great deal
of suffering but also produce inferior meat quality.
Absolutely unacceptable are practices using electrical wires attached to the limbs and
necks of the animals and inflicting an electrical shock on the animal through connecting to the
mains current. Similarly, devices resembling mains-current operated prodders but using high
voltage, which are utilized for “stunning” of cattle, are inhumane. Moreover, they spoil the meat
and damage the skins.
One tormenting method of immobilizing pigs is practiced in some Asian countries. Pigs,
when moving them from the farms to the slaughterhouses, are forced into crates made of steel
bars. These crates can accommodate one pig but do practically not allow any movements upon
arrival at the abattoir; the crates are piled one on top of each other. Pigs are kept waiting inside
the crate for hours without water and ventilation. Finally the bleeding without stunning is carried
out with the pig still in this position.

Religious or ritual slaughter (Halal and Kosher)

Most developed and many developing countries of the world require by law an animal to
be rendered unconscious before it is slaughtered. This is in order to ensure that the animal does
not suffer pain during slaughter. However, exceptions are made for the Jewish (Kosher) and
Muslim (Halal) slaughter of livestock. Here stunning generally is not allowed and the animal is
bled directly using a sharp knife to cut the throat and sever the main blood vessels. This results
in sudden and massive loss of blood with loss of consciousness and death. However, many
authorities consider that religious slaughter can be very unsatisfactory and that the animal may
not be rendered unconscious and suffer considerable discomfort and pain in the slaughter
process.
A number of factors must be given serious consideration before this type of slaughter is
acceptable: -
1. Animals that are slaughtered according to Kosher or Halal requirements should be
securely restrained, particularly the head and neck, before cutting the throat. Movement
results in a poor cut, bad bleeding, slow loss of consciousness (if at all) and pain. This has
serious implications for animal welfare. The knife that is used to cut the throat and the
carotid and jugular blood vessels must be razor sharp and without blemishes and damage.
This is to ensure a swift, smooth cut across the throat behind the jaw and to ensure
immediate and maximum gush of blood. Poor bleeding causes slow loss of consciousness
and reduce meat quality.
 2. Animals should not be shackled and hoisted before bleeding. This causes them severe
discomfort and stress. Hoisting should be done only after the animal has lost
consciousness restraining equipment should be comfortable for the animal.
3. Operator competence is of great importance in order to carry out satisfactory religious
slaughter, and the authorities should license all slaughter personnel. A poor technique will
result in great suffering and cruelty to the animal. Religious slaughter should be carried
out paying attention to detail and ensuring the method, equipment and operators are
correct. The slaughter process is slow.
The captive bolt gun is suitable for this stunning when using the mushroom shaped head
of the bolt . The mushroom gun is an improvement on the plain bolt, as this bolt does not penetrate
the brain and cause death. This should be more acceptable to the religious authorities, and its
use would encourage more humane slaughter amongst Muslims in developing countries, thereby
improving animal welfare.
Fortunately, many Muslim authorities accept some forms of pre-slaughter stunning. Many
Muslim authorities permit electric stunning of cattle, sheep and poultry, whose meat is destined
for Muslim communities, because the animals subjected to this stunning method would recover if
no bleeding was carried out. Electric stunning is also the method of choice in meat exporting
countries where stunning of slaughter animals is required by law, for export to Muslim countries.
Similarly, Muslim minorities in countries with stringent animal welfare regulations are allowed to
use Halal slaughter methods, but in combination with electrical stunning.
Any kind of prestunning for livestock to be slaughtered according to the Jewish Kosher
method has not yet been accepted.

Determining insensibility at slaughter

It is important to be able to determine if an animal has become insensible after stunning,
as the bleeding and dressing operations must not begin until complete stunning has been
achieved.
When cattle, sheep, goats and pigs are stunned using a captive bolt, the animal should
collapse immediately. Regular breathing should cease. There should be no corneal or blink reflex,
if the eye is touched. These signs of insensibility should be looked for before bleeding
commences, usually when the carcass is hanging on the bleeding rail.
In electrically stunned sheep, goats, pigs and ostriches, a “grand mal” seizure is induced
which causes instant unconsciousness. This results in rigid spasms, which can last for up to 30
seconds. The animal should not be evaluated for insensibility until at least 30 seconds after
electrical stunning. At no time after stunning should the animal vocalise (squeal, moo or bellow).
Vocalising is a sign that the animal can still feel pain. It is normal to have leg-kicking reflexes in
an animal that has been properly stunned with electricity, captive bolt or gunshot. If the animal
has kicking reflexes, the head should flop like a rag doll. If it makes an attempt to raise its head,
it may still be sensible. An animal showing a righting reflex must immediately be re-stunned.
 A “grand mal” seizure is a severe form of epilepsy characterized by paroxysmal transient
disturbances of the electrical activity of the brain. This results in periodic recurrent convulsions of
the body or “epileptic fit”.
Permissible: it is a sign of a dying brain. If the tongue is hanging straight down, limp and floppy,
the animal is definitely stunned: if it is curled this is a sign of possible sensibility.
The heads of poultry that have been stunned with electricity should hang straight down after
stunning. Birds that have not been properly stunned will show a strong righting reflex and raise
their heads.

PROCEDURE IN SLAUGHTERING

Bleeding
Bleeding is the part of the slaughter process where the main blood vessels of the neck are
severed in order to allow blood to drain from the carcass, resulting in the death of the animal from
cerebral anoxia. The bleeding knife should continuously be sharpened. A blunt knife will prolong
the incision and the cut ends of the blood vessels will be damaged. This may cause premature
clotting and blockage of the vessels, delaying bleeding out and prolonging the onset of
unconsciousness and insensitivity. Incisions should be swift and precise. In poultry, sheep, goats
and ostriches, the throat is cut behind the jaw.
The standard method for the bleeding of cattle is to open the skin at the neck between
brisket and jaw through a 30-cm longitudinal cut. Then, for hygienic reasons, a clean knife should
be used and inserted at a 45 o angle in order to sever the jugular and carotid vessels.
 In pigs, a longitudinal bleeding stick is made into the chest to sever the deep vessels .
For all cuts, the jugular and carotid vessels should be completely severed. If all vessels
are not cut, bleeding may be incomplete, causing excessive retention of blood in the tissue, which
can result in early spoilage of meat.

A minimum of delay is required between stunning and bleeding for two reasons:

A prolonged delay in bleeding may result in a level of consciousness being regained

particularly where animals have been stunned electrically. For example, poultry stunned
electrically may regain consciousness within 1-3 minutes. Generally, bleeding of poultry should
commence within 15 seconds of stunning. For other livestock, the interval between stunning and
sticking/bleeding should also be kept very short. Periods of less than one minute are desirable.
Delayed bleeding will result in an increase of blood pressure, and blood vessels will
rupture, causing muscle haemorrhage. This extra blood in the tissue will cause the meat to
decompose more quickly, resulting in waste of meat.
Cattle. Insert the sticking knife carefully just above the breastbone at 45 pointed toward the head.
Ensure that the carotid arteries and jugular veins are severed in one movement.
Sheep. Draw the knife across the jugular furrow close to the head severing both carotid arteries.
Alternatively, the knife may be inserted through the side of the neck, though this requires more
skill.
Pigs. As for cattle but do not go in too far or a pocket of blood will collect at the shoulder to reduce
contamination by the scalding tank water the cut should be as small as posibble.

Bleeding on a rail
The most hygienic system of bleeding and dressing is to shackle the animal immediately after
stunning, then hoist it on to a moving rail. The animal is stuck while being hoisted to minimize the
delay after stunning. Bleeding continues until the blood flow is negligible when carcass dressing
should begin without further delay.
Blood for human use must be collected with special equipment to avoid contamination from
the wound, the gullet of the knife. A hollow knife directs blood away from the wound into a covered
stainless-steel container without touching the skin or hide. The knife may be connected to a hose
to reduce the risk of contamination. The hose may even be connected to a pump to speed the
blood flow. Between 40 and 60 percent of the total blood volume will be removed though this will
be reduced if sticking is delayed. To prevent coagulation, citric acid solution made up with one
part citric acid to two parts water is added at a rate up to 0.2 percent of the blood volume. The
main sources of contamination during sticking and bleeding include the knife, the wound and the
food-pipe. The knife should be changed after each operation and returned to a sterilizer. Cutting
the hide of sheep and cattle and opening out to make a clean entry for the sticking knife reduces
contamination from the wound. If the food-pipe is pierced semi-digested food may be regurgitated
contaminating the blood and neck wound.

Horizontal bleeding
Horizontal bleeding is claimed to give faster bleeding rates and a greater recovery of blood.
This may be due to certain organs and blood vessels being put under pressure when animals
are hoisted, thus trapping blood and restricting the flow. Bleeding on the floor is very unhygienic.
The operation should take place on a specially designed, easily cleaned stainless-steel table
which should be cleaned frequently. If blood is to be saved it must not come in contact with the
table before reaching the collecting vessel.

After sticking the animal should be left to bleed until the blood flow becomes negligible.

Bleeding without stunning

The Jewish and Muslim religious forbid the consumption of meat which was killed by any
method other than bleeding. Since it is difficult to guarantee that all animals will recover
consciousness after being stunned by any particular method, stunning is not generally allowed.
There are exceptions, however. Some communities do accept low-voltage electrical stunning.
Because animals are fully conscious at the time of sticking, ritual slaughter may be less
humane than sticking after stunning. To reduce the suffering operators must be highly skilled so
that a successful gash cut severing all the veins and arteries is made quickly at the first attempt.
Different communities have different regulations as to the orientation of the animal at sticking,
some favoring a position lying on its side, others insisting it lie on its back. The animal should not
be hoisted until unconsciousness due to lack of blood supply to the brain is complete.

SCALDING AND DEHAIRING OF PIGS (USING SIMPLE EQUIPMENT)

Scalding in water at around 600C for about six minutes loosens the hair in the follicle. Too
low a temperature and the hair difficult to remove. The simplest equipment consists of a tank into
which the pig is lowered by a hoist. The water is heated by oil, gas, electricity or an open steam-
pipe.
To check the effectiveness of the scald, rub the skin with the thumb to see if the hair comes
away easily. Some machines have the thermostatic controls and timers. To reduce contamination,
scalding water should be changed frequently, pigs should be as clean as possible at sticking, and
bleeding should be fully completed before immersion.
In large factories pigs are transported through scalding tanks with rotating bars or through
long scalding tanks stretching from the sticking point to the debarring point in the time required
for an effective scald.
Debarring is done with a specially formed scraper (bell scraper or knife). If the scald is
effective all the hair can be removed by this manual method. Another simple method is to dip the
pig in a bath containing a hot resin adhesive. The pig is removed from the bath and the resin and
the resin allowed to set partially when it is peeled off pulling the hair with it from the root. This is
less labour-intensive than scraping and produces a very clean skin. After use the adhesive is
melted again, strained to remove the hair and returned to the tank.
Another method of removing dirt and hair in one operation is to skin the carcass though
this is only done when the skin is required for leather goods.
With the simple scalding tank, debarring and scalding may be combined in one operation.
Inside the tank is is rotating rubber-tipped paddles which are started after closing the lid. As the
hair is loosened by the scalding water it is removed by the rubbing effect of the paddles against
the skin.
Singeing removes any remaining hairs, shrinks and sets the skin, decreases the number
of adhering micro-organisms and leaves an attractive clean appearance. It may be done with a
hand-held gas torch. Automated systems transport the pig into a furnace and leave it long enough
for an effective singe.
After singeing, black deposits and singed hairs are scraped off and the carcass is
thoroughly cleaned before evisceration begins.
SKINNING OF CATTLE AND SMALL RUMINANTS

Cattle
The outer side of the hide must never touch the skinned surface of the carcass. Operators
must not touch the skinned surface with the hand that was in contact with the skin.

Combined horizontal/vertical methods

Head. After bleeding, while the animal is still hanging from the shackling chain, the horns
are removed and the head is skinned. The head is detached by cutting through the neck muscles
and the occipital joint. Hang the head on a hook . Lower the carcass on its back into the dressing
cradle.
Legs. Skin and remove the legs at the carpal (foreleg) and tarsal (hind leg) joints. The
forelegs should not be skinned or removed before the carcass is lowered on to the dressing cradle
or the cut surfaces will be contaminated. The hooves may be left attached to the hide.

Correct cutting line for hide removal

 Flaying. Cut the skin along the middle line from
the sticking wound to the tail. Using long firm
strokes and keeping the knife up to prevent knife
cuts on the carcass, skin the brisket and flanks,
working backwards toward the round. Skin udders
without puncturing the glandular tissue and
remove, leaving the super mammary glands intact
and attached to the carcass. At this point raise the
carcass to the half-hoist position, the shoulders
resting on the cradle and the rump at a good
working height.
Clear the skin carefully from around the vent
(anus) avoiding puncturing it and cut the
abdominal wall carefully around the rectum. Tie off
with twine to seal it. Skin the tail avoiding
contamination of the skinned surface with the hide.
Raise the carcass free of the floor and finish
flaying.

Flaying knives are used for most intricate parts

of hide removal

Vertical methods
High-throughput plants have overhead rails
which convey the carcass from the sticking
point to the chills. Hide removal is carried out on the hanging carcass. The operations are as in
the combined horizontal/vertical method, but as it is not possible to reach the hide from ground
level more than one operator is needed. A single operator may work with a hydraulic platform
which is raised and lowered as required.
 Automatic hide pullers are used in high-throughput slaughterhouses. Some types pull the
hide down from the hind, others from the shoulders upwards toward the rump.
Automation of hide removal reduces contamination since there is less handling of the carcass
and less use of knives. Moving overhead rails also improve hygiene by reducing carcass contact
with operators, equipment such as dressing cradles and with each other since carcasses are
evenly spaced.

EVISCERATION
With all species care
must be taken in all
operations not to
puncture the viscera.
All viscera must be
identified with the
carcass until the
veterinary inspection
has been passed.
After inspection the
viscera should be
chilled on racks etc.
for better air
circulation.

Cattle
The brisket is sawn down the middle (In the combined horizontal/vertical system this is
done with the animal resting on the cradle. The carcass is then raised to the half-hoist position
and when hide removal is complete the abdominal cavity is cut carefully along the middle line.
The carcass is then fully hoisted to hang clear of the floor so that the viscera fall out under their
own weight. They are separated into thoracic viscera, punch and intestines for inspection and
cleaning if any of the stomachs or intestines are to be saved for human consumption, ties are
made at the esophagus/stomach, stomach/duodenum boundaries, the esophagus and rectum
having been tied off during hide removal. This prevents cross-contamination between the paunch
and the intestines.
Pigs
Loosen and tie off the rectum. Cut along the middle line through the skin and body wall
from the crotch to the neck. Cut through the pelvis and remove the bladder and sexual organs. In
males the foreskin must not be punctured as the contents are a serious source of contamination.
All these organs are considered inedible.

Portable rack suitable for hanging offal for chilling

 Portable cart suitable for catching cattle stomach and intestine separate tray for
edible offal such as liver, heart and lungs.

Remove the abdominal and thoracic viscera intact. Avoid contact with the floor or standing
platform.
The kidneys are usually removed after the carcass has been split down the backbone. The head
is usually left on until after chilling.

SPLITTING, WASHING AND DRESSING OF CARCASSES

Hygienic carcass splitting with simple equipment

Cattle
Work facing the back of the carcass. Split the carcass down the backbone (chine) with a
saw or cleaver from the pelvis to the neck. Sawing gives a better result but bone dust must be
removed. If a cleaver is used it may be necessary to saw through the rump and loin in older
animals.
 The saw and cleaver should be sterilized in hot (82 0C) water between carcasses. Power
saws increase productivity.

The body wall is split down the midline

taking care not to puncture the viscera

Mechanical saw for splitting the back

of beef carcass
Carcasses should be spray-washed to remove visible stain
Pigs
These are suspended and are split down the backbone as for cattle, but the head is
generally left intact.

Carcass washing
The primary object of carcass washing is to remove visible soiling and blood stains and to
improve appearance after chilling. Washing is no substitute for good hygienic practices during
slaughter and dressing since it is likely to spread bacteria rather than reduce total numbers. Stains
of gut contents must be cut off. Wiping cloths must not be used.
Carcass spraying will remove visible dirt and blood stains. Water must be clean. Soiled
carcasses should be sprayed immediately after dressing before the soiling material dries, thus
minimizing the time for bacterial growth. Under factory conditions bacteria will double in number
every 20 or 30 minutes.
In addition to removing stains from the skinned surface, particular attention should be paid
to the internal surface, the sticking wound and the pelvic region.
A wet surface favors bacterial growth so only the minimum amount of water should be
used and chilling should start immediately. If the cooler is well designed and operating efficiently
the carcass surface will quickly dry out, inhibiting bacterial growth.
Bubbling of the subcutaneous fat is caused by spraying with water at excessively high
pressure, which may be due to the pressure in the system or a result of holding the spray nozzle
too close to the carcass.

Carcass dressing
The object of carcass dressing is to remove all damaged or contaminated parts and to
standardize the presentation of carcasses prior to weighing. Specifications will differ on detail for
different authorities. Veterinary inspection of carcasses and offal can only be carried out by
qualified personnel. 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.
Factory personnel must not remove any diseased parts until they have been seen by the inspector
otherwise they may mask a general condition which should result in the whole carcass being
condemned. Any instructions from the inspector to remove and destroy certain parts must be
obeyed.