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(Slaughter and Dressing Techniques

1. The document discusses various methods of slaughtering animals for food including humane and traditional religious methods. 2. Key steps in the humane method include stunning the animal to induce unconsciousness, vertical bleeding to ensure complete drainage, and postmortem inspection. 3. Traditional religious methods described are Halal/Muslim involving throat cutting while facing Mecca, Jhatka/Sikh using decapitation, and Jewish/Kosher entailing a single cut to the throat while the animal is fully conscious.

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165 views

(Slaughter and Dressing Techniques

1. The document discusses various methods of slaughtering animals for food including humane and traditional religious methods. 2. Key steps in the humane method include stunning the animal to induce unconsciousness, vertical bleeding to ensure complete drainage, and postmortem inspection. 3. Traditional religious methods described are Halal/Muslim involving throat cutting while facing Mecca, Jhatka/Sikh using decapitation, and Jewish/Kosher entailing a single cut to the throat while the animal is fully conscious.

Uploaded by

aishcash07
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Slaughtering of animals

Slaughter: The act of killing or butchering of


animals in a "correct“ way especially for food.
Essentials of Slaughter
1. Suffering should be minimum
2. Perfect bleeding should be ensured
The Humane Method &
Conventional Techniques
Complete state of unconsciousness
-mechanical, electrical or chemical
means (Stunning)
Stunning-
Painless, Motionless, eliminating
excitement and cruelty
Steps of Humane Method

1. Stunning: Make unconscious prior to slaughter to alleviate pain


2. Bleeding: vertical hanging position (Head
down)
knife through the neck behind the jaw bone and below the first neck bone
sever the blood vessels of the neck and let out blood bleeding should
be as complete as possible
Steps of Humane Method (Cont.)

3. Skinning: Removing of skin from the body


4. Eviscerating: open the animal body to dislodge the contents and
produce the carcass
5. Postmortem Inspection: Carried out by professional
veterinarians
6. Special Measures: Stamped as –
INSPECTED/ PASSED/CONDEMNED
Stunning in humane Method

Stunning: Make unconscious prior to slaughter


 Methods of stunning:
Direct blow to skull using a club- sheep &
goats
Free bullet fired from a pistol into the skull –
cattle & Horse (unsafe)
Captive-bolt pistols – Cattle & horse (safe)
Electrical stunning- 60–80 V for few seconds
Carbon dioxide stunning- 85% for 45s, used
in pig
Captive-bolt pistol Electric stunner

Aiming point for Head tongs are also suitable for


stunning cattle stunning pigs
Traditional and Ritualistic Slaughter

Defer from Humane Method by:


Interpretation of the basic tenets governing them
The animals must be in a state of consciousness
at the time they are bled
The bleeding must also be complete.
Traditional Slaughter methods -

Methods of slaughter – Ritual methods


Halal/ Mohamedan/ Muslim method
Jhatka/Sikh method
Jewish / Kosher method
Sticking
Halal/ Mohamedan/ Muslim method
Animals are slaughtered by cutting the animals throat,
severing the larger blood vessels such as jugular vein,
carotid artery, anterior vena cava and anterior aorta without
cutting the spinal cord and medulla which ensures efficient
bleeding.
The slaughter operation has to be performed by a Mulla who
has been authorized for the purpose, while prayers are
offered (Bismi) and the head of the animal is drawn directed
towards Mecca.
The spinal cord is left intact ,nerve-controlling
heart ,lungs remains functional ensures complete
bleeding.
Halal method (cont.)

Advantages
Same as Jewish
Struggling & cardiac action- efficient Bleeding
Disadvantage
contamination by contents of the stomach -waste of blood
Jhatka/Sikh method -

This method of slaughter is followed by the


Sikh/Hindu community in India as ritual
method of slaughter.
Decapitation of the animal is carried out by
a swift single cut using a sword.
The animal is allowed to bleed for 5-10
minutes but does not ensure perfect
bleeding.
Jhakta/Sikh method (cont.)

Advantages
Easy and quick method
Disadvantages
Imperfect bleeding
 Jewish method of slaughter -
 Under these the animals are to be fully conscious, killed and
bled thoroughly by one clean stroke of the knife.

A 16-inch (40.6 cm) razor-sharp steel knife called the Chalaf is stuck
into the throat by a trained slaughterer, the Shochet, in an operation in
which the animal is killed and bled at the same time.
Five principles followed in Kosher slaughter are animal is
slaughtered without pause, puncture, pressure, tearing and
slanting.
 By Jewish tradition, only the forequarters or foresaddles of
ruminants are utilized as food as these have relatively larger blood
vessels which can be seen with ease and removed
If however storage is desired, the period allowed is 72 hours. Beyond
this the carcass becomes TEREPHA or unfit for use as food
Jewish Method/Shechita

Advantages:
 No cruelty
 More respiratory activity, struggle more
oxyhemoglobin > good color meat
Disadvantages:
Animal remain conscious for a considerable
time
No stunning- Inhuman (many people)
Economic loss
Sticking -

Pigs are slaughtered by this method.


A long pointing knife is inserted along the
middle line of neck at the depression in
front of sternum and pushing it forward to
severe anterior vena cava and carotid artery.
Perfect/complete bleeding.
Slaughter and dressing of
cattle/buffaloes
Methods of slaughter and dressing - Cattle/buffalo

(C) Dept. of Livestock Products


Technology, Bombay Veterinary
College, Mumbai.
Ante-mortem examination
Stunning
Slaughtering/bleeding
Hoisting
Decapitation & removal of feet

Dehiding
Brisket bone cutting
Evisceration
Carcass splitting/halving
Post-mortem inspection
Quartering and halving
Washing
Dispatch / Chilling
Stunning and bleeding

Hoisting

Dehiding
Evisceration

Splitting
Washing
Slaughter and dressing of
sheep/goat
Ante-mortem examination
Stunning

Slaughtering/bleeding
Hoisting

Decapitation & removal of feet

Skinning

Evisceration

Post-mortem inspection

Washing
Dispatch / Chilling
Slaughter and dressing of pigs
Methods of slaughter and dressing - Pig

(C) Dept. of Livestock Products


Technology, Bombay Veterinary
College, Mumbai.
Ante-mortem examination
Stunning

Sticking
Scalding -60-620 C -6 min

Dehairing

Singing

Evisceration

Post-mortem inspection

Washing
Dispatch / Chilling
Unloading of pigs

Pig lairage

ACVM
Stunning

Sticking/Bleeding

ACVM
Scalding

Singeing

ACVM
Evisceration Halving

Carcass splitting

ACVM
Cold storage of carcasses

ACVM
Casualty slaughter -

Casualty slaughter refers to the situation where an


animal is not in acute pain and in no immediate danger of
death but is affected with a chronic condition.
Obturator paralysis and
In such cases, though the animal is not in acute pain it is
essential to relieve the suffering of the animal by
humane slaughter.

ACVM
Emergency slaughter -
Emergency slaughter is required when an animal
is in acute pain or is suffering from a condition
which requires immediate salvation of animal to
reduce suffering.
Conditions like - Fracture of limbs, an animal struck but not
killed by lightening and animals overlain and suffocated, acute
respiratory condition with danger of asphyxia, penetrating
wounds of thorax or abdomen and lactation tetany

ACVM
Emergency slaughter -
In case of sheep, two other causes, i.e.
pregnancy toxemia and enterotoxaemia necessitate
the emergency slaughter.

ACVM

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