UNIT- II TECHNOLOGY OF MEAT AND POULTRY

SLAUGHTER
Slaughter is an act of killing a healthy food animal by adopting approved method in a legally
permitted place for the production of wholesome meat to the consumer.

Methods
• Humane method
• Ritual methods- 1.Jewish method 2. Halal (Muslim) method 3. Zatka (Sikh)method
Other methods
Neck stab or Evisceration method-Employs humanitarian approach. In this method a short
double-edged knife- Puntilla- is plunged into atlanto-occipital space at the neck severing medulla
oblongata.
HUMANE METHOD
Employs humanitarian approach. The animal is made insensible by stunning and then killed
(bled). In this method the animal must be killed without unnecessary suffering and bleeding should
be complete as possible.

RITUAL METHOD - JEWISH METHOD

This method of slaughter is formed and controlled in Britain by the Jewish Board of
Shechita. The meat fit for human consumption is called as Kosher, the animals must be slaughtered
and dressed according to ritual methods specified in the Talmud (the body of Jewish law and legend
based on Torah).
The animals must be healthy, alive and have no injury at the time of slaughter.
The act of killing is known as Shechita
The killer - Shochet and the assistant- Shomer.
Unfit meat is known as Terepha.

Procedure
The Shochet slaughter the fully conscious animal with a single, deliberate, swift action of a
razor sharp knife, roughly twice the width of the animal’s neck and which is devoid of any
notch or flaw.
All the soft structures anterior to the cervical spine are severed, including the carotid
arteries and jugular veins.
It is essential that the neck should be fully extended in order to keep the edges of the
wound open and there by prevent pain.
Five rules of the Jewish ritual slaughter are that the neck incision shall be completed without
pause, pressure, stabbing, slanting and tearing.
The major blood vessels of the carcasses are removed (purged) prior to retail sale.

Animals Eaten By Jews

The dietary laws (according to Leviticus and Deuteronomy) state only four legged animals,
which chew the cud and have cloven hooves may be eaten, such as the cow, goat, sheep and
deer.

FST- TECHNOLOGY OF MEAT AND POULTRY, UNIT - II Page 1

 Dead animals, sciatic nerve and sinews of the hind legs are not permitted to eat.
Aquatic animals- only fish with both scales and fins were allowed.
Most insects are forbidden.

HALAL METHOD
Halal method of slaughter is controlled by Local Islamic Authority (Muftis).
Eating of dead animals, consumption of blood and swine is forbidden.
Animals are not be slaughtered in the sight of other animals and those to be killed are to be
feed and watered by hand before killing.
In this method Mulla (slaughter man) offers prayers ('Allahu Akbar’).
The head of the animal should be turned towards Mecca and a transverse throat incision is
made by a sharp knife cutting all the soft structures in the neck.
Another incision is made parallel to the neck to cut anterior vena cava.
ZATKA METHOD
This method is followed in Sikh community and Hindus
In this method neck is severed in one single stroke as close to the head as possible with a
sword like heavy knife. The efficiency of bleeding is not proper in this method.
This method is also practiced for religious sacrifice of the animals. Stunning is not done in
this method.

EMERGENCY SLAUGHTER
Animal in acute pain or those suffering from a condition where a delay in slaughter would be
contrary to animal welfare. Always take care that the salvage of the carcass should not have any
hazard to the consumer e.g., Fracture, severe injuries, uterine prolapse etc., acute respiratory
distress, tympanitis, and obstruction of oesophagus, Prolonged recumbency in cows and sow,
pregnancy toxaemia are some of the conditions. The slaughter of a food animal on account of
accident is fully justified on economic and humane grounds.

DIFFERENT GRADES OF CATTLE

There are six to eight grades used to cover range in quality of cattle and calves.

1.Prime cattle - Slaughter steers are come under prime grade. When viewed from the back side
must have enough width through the middle and fullness of muscle, again as an indication of good
feeding, well fattening and potential to marbling. These cattle will dress from 63 to 67%.

 2. Choice cattle - When viewed from the back side Choice grade cattle may appear to be firm in the
twist and lower round but may show evidence of some fatness over the edge of the loin. They  dress
from 59 to 61%.

 3. Good grade cattle - Good grade cattle carry less finish than choice cattle and lack uniform beef
conformation of that grade. They are uneven on the top, slightly higher up the ground and do not
show uniform depth of the body nor the muscling characteristics of the choice grade. They dress
between 54 to 60%.

FST- TECHNOLOGY OF MEAT AND POULTRY, UNIT - II Page 2

4.  Standard cattle - Young animal of either sex, lack in conformation belong to this grade. The
standard steer cattle’s back is narrow and shows little evidence of external finish. The yield is from
52-58%.

 5. Commercial cattle - Cattle of advanced maturity come under this grade. These cattle have
angular conformation, fullness in brisket and behind the shoulders. The yield is from 52 to 56 %.

6. Utility cattle - Cattle with ribs are protruding, the rear concave rounds and sunken sirloin indicate
utility conformation. Utility cows are normally dry before going for markets. The dressing percentage
is below 50%.

7.  Cutter and canner cattle - These grades are represented mainly by old cattle having the
characteristics of dairy breeds, which lack in the inherent qualities of beef animals.

FST- TECHNOLOGY OF MEAT AND POULTRY, UNIT - II Page 3

 ANTE-MORTEM INSPECTION OF FOOD ANIMALS

Definition: Ante-mortem inspection is defined as the inspection of live animals done in the lairage
within 24 hours prior to slaughter by a qualified Veterinarian to produce wholesome meat.

REASONS FOR CONDUCTING ANTE-MORTEM INSPECTION 

1. To produce wholesome meat to the consumer.

2. To prevent inhumane handling of livestock.
3. For the immediate detection and isolation of animals affected with infective diseases such
as Food and Mouth Disease (FMD), Black quarter (BQ), Rinderpest (RP), Hemorrhagic
Septicaemia (HS), Contagious Bovine Pleura Pneumonia (CBPP).
4. To prevent slaughter of animal with contagious diseases to man such as anthrax, rabies etc.
5. For the detection of intoxications and infective diseases in which viscera and flesh shown
only slight changes, e.g. tetanus.
6. To detect the animals which are exhausted or overheated through transportation.
7. Ante-mortem Inspection make the Post-mortem Inspection more easy for e.g. FMD and
Nervous symptoms
8. To help in export trade of meat.
9. Ante-mortem inspection is of special importance in the handling and examination of casualty
and emergency slaughter stock.

ANTE-MORTEM INSPECTION PROCEDURE

1. Ante mortem inspection will carried out in all animals while at rest and in motion.
2. The immediate purpose of ante-mortem inspection is to separate normal and abnormal
stock.
3. In case of sick or diseased animals and those in poor conditions, the species, class, age,
condition, colour and marking are recorded.
4. Special attention must be paid to casualty and emergency slaughter.
5. The general behaviour of the animals, their level of nutrition, cleanliness obvious signs of
disease and any abnormalities should be observed.
6. Female animals in oestrus, aggressive animals and horned and polled stock should be
isolated.
7. An effective reporting system to distinguish between the normal stock or those affected
with a localized condition or affected with diseases.
8. Animals showing signs of systematic disturbance and an elevated temperature should not be
slaughtered but retained for treatment preferably outside the meat plant.

Stock unfit for slaughter – Eg: Emaciated animals, animals affected with diseases such as tetanus or
a communicable disease, e.g. rabies.

Localized conditions – Eg: Animals affected with injuries, fractures, abscesses, benign tumours (e.g.
papilloma) or condition which will show up lesions on post-mortem inspection need to be
segregated

FST- TECHNOLOGY OF MEAT AND POULTRY, UNIT - II Page 4

Suspected condition : Suspect animals sent for slaughter must be clearly marked and accompanied
by a full veterinary report.

STEP WISE SLAUGHTER AND DRESSING OF CATTLE

The steps in slaughter of cattle involves the following

o Holding
o Stunning
o Sticking
o Flaying – this involves
 Heading,
 Shanking or Legging,
 Siding,
 Opening and
 Rumping
o Evisceration
o Backing
o Halving 
o Washing and
o Shrouding
HOLDING

 Animals are held off feed for 24 hours prior to slaughter, but ample water is provided.
 Slaughtering techniques will be easy and the yield of waste will be lower on holding animals
off feed.
 Dirt and manure are washed from the animals.

STUNNING
 Stunning may be done in a stunning pen or the animal may be stubbed to ring in the floor.
 Mechanical stunner like stunning pistol are often used.
STICKING
 Sticking may be done on the floor, but most cattle are hoisted by shackling both hind legs
and raising to a convenient height, or dropped on to a striking rail.
 There are two methods of sticking
o Bilateral severance of the carotid arteries and jugular veins by an incision across the
throat region caudal to the larynx as in ritual slaughter.
o Unilateral incision in the jugular furrow at the base of the neck, the knife being
directed towards the entrance of the chest to severe the brachiocephalic trunk and
anterior venacava.
 Bleeding is allowed out completely.
FLAYING-
The art of removal of hide (Skin) is known as flaying

a. HEADING
 The hide is opened  from the horn to the nostril and the dorsal aspect of the face is skinned
out .

FST- TECHNOLOGY OF MEAT AND POULTRY, UNIT - II Page 5

  The jaw is grasped in one hand,  the head is bent back on its poll and the head  is removed
by cutting at the atlanto-occipital joint, leaving the hide (skin) of the head attached to the
hide (skin) of the carcass

b. SHANKING

 Removal of the shanks is known as Shanking.

o The animal is rolled on the skinning rack by placing it under the withers.
 Ripping lines are to be made by a ripping knife in a straight line from the neck to end of the
tail.
 An incision is made at the mid line on the belly from the neck (sticking wound).

c. SIDING
The hide is opened from the point of the original incision made when sticking, over the
brisket and lung the midline to the rectum. The beef is sided down as far as possible.
a. OPENIN
G The penis is loosened in case of steers and bulls.
 The chest bone is sawed.
 The midline is opened from the posterior end of the brisket to the aitch is followed.
b. RUMPIN
G The tendons of hock are split and trolley hooks are inserted. The carcass is lifted
about waist height.
 The flanks and rump are skinned out and the carcass raised as required for convenience of
skinner.
EVISCERATION

 Evisceration is commenced simultaneously with rumping, by cutting the abdominal wall just
front of the pelvis and taking care not to puncture the intestines.
 The carcass is opened in the midline and eviscerated.
 The fat and membrane are loosened.
 The intestines and stomachs are pulled out, leaving kidney fat in the carcass.
 Liver is removed, the gall bladder pulled off, then liver washed.
 The diaphragm membrane is removed and pulled.
 The lungs, heart, trachea and oesophagus are removed.
 Skinning is completed over the shoulders and neck.

BACKING
 The hide attached to the outside round (leg) is pulled off.
 The backing operation consists of running the knife around the back between the hide and
carcass and allowing the hide to drop on its own weight.
HALVING
 Splitting the beef into sides by sawing or chopping through the exact centre of the back
bone.
 A beef splitting saw or large cleaver is used.
WASHING
 All the blood should be washed off both the inside and outside of the carcass.
 Cold or luke warm water is used to wash the carcass.

FST- TECHNOLOGY OF MEAT AND POULTRY, UNIT - II Page 6

  Carcass is washed completely and weighed.
SHROUDING
 The shroud should be applied wet and hot, and must be pulled tight.
 Shrouding improves the appearance of the carcass, smooth the fat on the outside, and also
bleaches the fat.
TAGGING AND CHILLING
 Each side of carcass is tagged, indicating carcass number, hot weight and the date.
 Rolled into chill room to cool and set.

SLAUGHTER AND DRESSING OF SHEEP AND GOAT

The procedure of slaughter and dressing of sheep/goats consists of the following steps
o Stunning
o Sticking
o Pelting- Removal of skin
o Fisting-remove the skin by applying pressure by fist
o Evisceration
o Washing
o Inspection
o Weighing
o Packing and storing

 The procedure involves the following steps in slaughter and dressing of pigs
o Holding in pen

o Stunning – carbon- di-oxide 80- 95%, Electric volt 75 v/ 7 sec, capitol bolt pistol
o Sticking - Incision at middle of the neck at the depression just anterior to the
sternum and direct the knife towards rectum, cut the anterior vena cava and
branchio cephalic trunk
o Bleeding – within 30 sec of stunning and bleeding allowed for4- 10 min
o Heading – Removal of head at atlanto – occipital junction
o Scalding – 60 – 640C for 4- 5 min
o Dehairing – Manual scraping or mechanical
o Singeing – blow gun or lamp
o Evisceration
o Halving the Carcass
o Washing
o Inspection
o Measurement of back fat thickness – 1 st rib, last rib, lumbar vertebrae
o Weighing and Chilling
o Packing

FST- TECHNOLOGY OF MEAT AND POULTRY, UNIT - II Page 7

SLAUGHTER OF POULTRY
o Holding

o Stunning – Water bath stunner with electric current of 120 milli amps
o Sticking - by cutting the jugular vein and carotid artery
o Bleeding – allowed for 1- 2 min
o Heading – Removal of head at atlanto – occipital junction
o Scalding – 56 – 600C for 1- 2 min
o Defeathering – Manual scraping or mechanical
o Evisceration – by cutting round the vent, removal of intestine, liver, kidney and
gizzard
o Washing
o Neck separation
o Inspection
o Weighing and Chilling (< 10oC)
o Packing (4oC)

FST- TECHNOLOGY OF MEAT AND POULTRY, UNIT - II Page 8

DRESSING PERCENTAGE/ KILLING OUT PERCENTAGE
The dressing percentage is measured by dividing the carcass weight with live weight of the
animal and multiply it with hundred. In cattle it denotes the weight of two sides including kidney but
minus head, skin, blood, fat, viscera and legs. In pigs the weight of carcass includes the head, kidney
but with out viscera and blood. The dressing percentage of cattle is 50- 54%, sheep and goat 35-
50%, pig 70- 75% and veal 63%, poultry – 70%
Dressing percentage = (Carcass Weight/ Live Weight) X 100
METHODS OF DRESSING
I. Booth System
In this system one man does all work in one place. No individual allotment of work. If a
worker starts sticking the cattle and finish all the operations of dressing completely and then he will
go to the next animal.
II. Line or On-Rail Dressing
This method consists of moving the carcass through an overhead rail to various places by
gravity or power after stunning and sticking. In modern meat plants dressing may be as high as 500
cattle, 1,000 sheep and 350 pigs for every 1 hours. The line method of slaughter is highly essential to
reach the high production. A line system of slaughter with a rate of 60-75 cattle/h needs
approximately nine meat inspectors and one veterinarian for initial and final inspection. In
this line system there are four types
a. Gravity Rail System
In this method, carcass will be suspended from a spreader and single-wheel trolley
or runner, gravitated to each station and stopped by a manually-operated stop on the
overhead rail. The system is used for lower slaughter rates of 10 to 40 cattle/ hour. Among
all the systems, this is probably the most compact and economical method.
b. Intermittent Powered System 
In this system, the carcass is suspended over a spreader and trolley and moved
mechanically on a level rails at intervals by mechanical means of variable timing device,
which can be pre-set to suit the slaughter rate. Here slaughter rate is 10-75 cattle/h.
c. Continuous Power System
In this system the dressing line will be in continuous motion. More sophisticated
instruments are used in this slaughter process. In this system, carcass can be revolved to a
full 3600 on the rail there by allowing the operator to work on all sides from one place. Rate
of slaughter will be about 40-120 animals/h.
d. Canpak System

FST- TECHNOLOGY OF MEAT AND POULTRY, UNIT - II Page 9

 This is a continuous conveyor method in which heavy beef trolleys or runners carry
the carcasses from the overhead rail. Here everything is done systematically and most of the
work is done by mechanical means. Rate of slaughter is 50-150 animals/h.

FST- TECHNOLOGY OF MEAT AND POULTRY, UNIT - II Page 10

POST-MORTEM INSPECTION

        Post-mortem inspection is defined as examination of dressed carcass, their organs including
blood immediately after slaughter to produce wholesome meat, in a hygienic manner under
adequate amount of light by a qualified meat inspector.

Points do be followed while conducting post-mortem

 The main purpose of post-mortem examination is to detect and eliminate abnormalities,

including contamination, thus ensuring that only meat fit for human consumption is passed
for food. 
 Slaughter should be done in certain specified hours, which will be convenient to the
Inspector, butcher and purchasing public.
 There should be sufficient time and light for inspection after slaughter.
 Slaughtering should be done as far as possible in the presence of the Inspector by any of the
popular methods.
 The animal is bled, skinned (the preliminary portion only done in cattle), the feet removed,
the carcass is hauled up, off the ground and further skinning carried out
 The abdomen is then incised and the abdominal organs allowed falling in front for the
Inspector to inspect them.
 Uniform procedure to be followed. 
 Never skip any step.
 While inspecting an organ, always look for the associated lymph nodes and look for
abnormalities.  
 If the examination is delayed, particularly in beef and pork carcasses, the examination of the
carcass lymph nodes is more difficult. 

CARCASS AND ORGANS- EXAMINATION

Carcass (Dead animal)

1. The carcass (died animal) is examined externally for bruising or injuries.

2. Inspection of thoracic and abdominal cavities should be made for inflammation, abscesses
and T.B. Diaphragm may be lifted and the T.B. lesion may be hidden between the diaphragm
and thoracic wall.
3. Cut surface of the carcass bones should be examined. Kidneys loosened and visually
inspected and the renal lymph nodes incised.
4. If the above routine examination reveals no abnormality the carcass may be passed for food.
o When a disease or other abnormal condition is found during the routine post-
mortem examination the carcass and its parts are retained for a final examination.
5. In those cases where the abnormal condition is localized the inspector disposed off the
localized condition summarily.
6. Carcasses, parts of carcasses and accompanying viscera, are found to be unfit for food are
condemned by inspector and disposed off under his own supervision.
7. Inspection of the mesenteric lymph nodes by making longitudinal incisions through them for
Tuberculosis especially and also for the general conditions of the lymph nodes of the
carcass.

Organs - A rapid examination is made of the head, lungs, heart, liver, spleen, stomach and intestines,
(Uterus and Udder) if stamped healthy.

FST- TECHNOLOGY OF MEAT AND POULTRY, UNIT - II Page 11