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AM2 > Abattoir > Flashcards

Abattoir Flashcards

1
Q

Bovine processing steps (12)

A
  1. Stun
  2. Bleeding AKA sticking
  3. Remove head
  4. Hand animal by rear leg
  5. Remove rest of hide
  6. Bunging
  7. Rodding
  8. Brisket sawing
  9. Eviscerating
  10. Splitting
  11. Spinal cord removal
  12. chilling
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2
Q

Laws around stunning?

How does the process of stun take place?

Science behind the stun?

A

There must be some form of head restraint and animals must be restrained individually for accuracy. They need re-shooting 35% of the time if without restraint.

Animal is moved into a box and head restraint applied. The animal is stunned and drops on contact which is sign of a successful stun.

Concussion from captive bolt destroys the brain within 1.5 milliseconds, before pain can be felt (takes 100 milliseconds).

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3
Q

Law around sticking/bleeding?

What is the technique?

What happens to the animal?

A

Animal must be bled ASAP as captive bolt is technically recoverable.

2 knife technique for hygiene – 1 knife opens hide, other knife used to perform thoracic stick to cut vessels near the heart.

Rapid decline in BP and brain death ensues within 17 seconds.

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4
Q

At what point is the cut made to remove the animal’s head?

Law around head removal?

What should be done with ear tags?

What must be removed so head can be inspected?

A

Through the atlanto-occipital joint.

By law, must be flayed to allow head inspection.

Leave ear tags so they can be read in conjunction to the head.

Remove tongue so head can be inspected.

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5
Q

What happens once the animal is hung by rear leg?

What must be ensured while removing the skin with a knife? – why?

A

The front of animal is flayed to remove the hide. All cutes made down the midline of the belly.

Ensure the skin does not roll back onto the meat and ensure that the knife used does not pierce hole between meat and hide. – Roll back can contaminate the meat and no piercing can make the hide worthless.

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6
Q

How is the rest of the hide removed?

What is dome during pulling to ensure hide and meat are not ripped?

A

Legs are covered with plastic bags and attached to a post via chains. Hide attached to a roller via chains. Rollers run and hide simply pulled off the carcass.

Cuts are made between hide and meat.

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7
Q

What is bunging?

Why is it done?

What animals are not bunged and why?

A

Where the slaughterman cuts around the rectum and seals in with a bag.

Cattle faeces are quite fluid and can easily run and contaminate carcass.

Sheep and pigs not bunged as their faeces are more solidified.

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8
Q

What is rodding and why is it done?
How is it done?

A

Sealing of the oesophagus as cows are ruminants so ruminal contents and fluid could leak out and contaminate the meat during evisceration.

Done by separating the oesophagus from the trachea and then using a plastic clip.

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9
Q

What is done after the rodding?
What is this?

A

Brisket sawing.
Splitting of the sternum to facilitate offal removal later.

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10
Q

How is evisceration carried out?

A

Make first cut and turn knife around to ensure the intestines are not punctured.
Cut around the diaphragm to remove liver and it is hung up for inspection. Kidneys are exposed and heart, lungs and spleen. Gravity helps this process.

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11
Q

What is splitting?
What happens while slaughterman does this?

A

Cut down vertebral column to enable spinal cord removal and disposal.
Inspector inspects the offal for signs of disease.

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12
Q

Why does the spinal cord need to be removed by law?

A

Classed as high risk material due to new variant of CJD.

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13
Q

What temp to chill offal?
What temp to chill red meat?

A

<3C.
<7C.

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14
Q

Ovine processing steps (13).

A
  1. Stun animal
  2. Bleed animal
  3. Remove head
  4. Remove fleece over sternum
  5. Remove fleece down neck and legs
  6. Remove rear legs
  7. Rodding
  8. Open sternum
    9, Remove remainder of fleece
  9. Cut around anus
  10. Open abdominal cavity
  11. Splitting
  12. Chilling
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15
Q

Law around restraining sheep for stunning?
What type of restraint can be used?
What is the other type of restraint?
What are the parameters that indicate that there is no stress increase to animal when seeing another animal stunned?

A

Must be restrained but no need to restrain individually.
‘V’ restraint.
Pen/floor restraint.

heart rate, cortisol, brain activity.

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16
Q

Why do ‘V’ restraints work well for sheep?
How do ‘v’ restraints work?
Min power of stun to use?
What is the first sign of a successful stun?
Does stunning produce immobility?

A

They naturally follow each other.
Conveyors on incline so lift sheep gradually off ground. Speed of conveyor controlled by slaughterman at end the sheep is stunned once reaches end of conveyor.

1 amp.
Front legs extend while hind legs pull in. No rhythmic breathing.
No immobility – still movement due to enhanced spinal reflex.

17
Q

Why do ‘V’ restraints work well for sheep?
How do ‘v’ restraints work?
Min power of stun to use?
What is the first sign of a successful stun?
Does stunning produce immobility?

A

They naturally follow each other.
Conveyors on incline so lift sheep gradually off ground. Speed of conveyor controlled by slaughterman at end the sheep is stunned once reaches end of conveyor.

1 amp.
Front legs extend while hind legs pull in. No rhythmic breathing.
No immobility – still movement due to enhanced spinal reflex.

18
Q

Process of bleeding the sheep?
How quickly does the sheep go brain dead if it is done correctly?
What must then happen by law?

A

Cut ventral neck and back to the vertebral column to sever both carotid arteries and both jugulars.
Within ~14 seconds.
Animal to be left for at least 20 seconds to ensure brain death before any other procedures take place.

19
Q

When head removed, where should the cut be made?

A

Make cut through the atlanto-occipital joint.

20
Q

What is done after head removal and what is it referred to as?

A

First part of fleece over sternum is removed. – called patching.

21
Q

What happens after sternum fleece removed?
What must be ensured?

A

Fleece is removed down the neck and the legs.
Ensure fleece does not roll back onto the meat.

22
Q

What is done after neck and leg fleece removal?

A

Removal of rear legs.

23
Q

What is done after rear legs removed?
How is this done in sheep?

A

Rodding.
Same as cow with separation of trachea ad oesophagus but it can either be done with a clip or the oesophagus can be tied.

24
Q

What is done after rodding?

A

Open sternum and remove the red offal. (heart, lungs, liver) It is set for inspection.

25
Q

What is done after red offal removed?

A

remainder of the fleece is removed by attachment to rollers.

26
Q

What is done after the removal of the rest of the fleece?

A

Cut around anus (no bunging).

27
Q

What is done after cutting around the anus?

What must be ensured?

A

The green offal (GIT) is removed by opening the abdominal cavity and the kidneys are exposed for inspection.

Ensure the offal for inspection correlates with the carcass as loss of correlation may result in the rejection of the carcass.

28
Q

Legislation around splitting?

Risk posed under what act?

What type of by-product is the spinal cord classed as?

A

If sheep >12mnths, must be split as spinal cord classed as specified risk material (SRM).

Under Transmissible Spongiform Encephalopathies Legislation.

A category 1 by-product.

29
Q

At what temp to chill offal?
At what temp to chill meat?

A

<3C for offal.
<7C for meat.

30
Q

Porcine processing steps (8).

A
  1. Stun animal
  2. Bleed pig
  3. Scald tank
  4. De-hair/tumbler
  5. Hoisting and cutting
  6. Splitting
  7. Inspection
  8. Chilling
31
Q

How does stunning a pig differ from stunning bovine or ovine?
Legal minimum power of stun?
What happens to the animal upon stunning?
What happens immediately after stun?

A

They are not restrained and are left free-standing in a pen.
1.3 amps.
Animal goes down on contact, the brain enters an epileptic state where it is dysfunctional and animal does not feel pain. Front legs extend, back legs pull in, no rhythmic breathing.
Animal chained and hoisted to be bled.

32
Q

Once thoracic stick done, how long does it take animal to go brain dead?
Before bleeding, why is there movement with the pig more than the others?
What is the main sign of recovery if brain stun unsuccessful?
By law, how long should pigs be bled for to allow brain death to ensue?

A

17 seconds.

Due to white muscle – fast-twitch fibres.

Return of rhythmic breathing.

20 seconds at least.

33
Q

What temperature is the scald tank?
When are the pigs left in the scald tank until?

A

60C.
Until the epidermis is becoming detached and the toenails can be removed.

34
Q

What is the purpose of the tumbler?
How does it work?
How does this process not bruise the animal?
What happens after the animal has been on the tumbler? Care?

A

To remove the bristles from the pig.
The tumbler machine has rubber paddles with metal tips that beat the hair off.
The animal has no blood pressure.
The pig is ‘polished’ and remaining hairs either scraped away with a knife or burnt away with a flame. – Take care not to puncture the skin if using knives.

35
Q

What happens during hoisting and cutting?

What is a plug?

A

A metal gamble is placed through the tendon of the hindleg and pig hoisted into the air. The animal is cut around the anus with no bunging required. No rodding is required either as animal not a ruminant. Brisket is cut (knife can be used to cut sternum of cutting pigs as they are normally 7-9 months old). Pig eviscerated and spleen (human consumption), omentum and green offal removed – try to remove gall bladder from liver at same time. Cut around diaphragm and remove plug.

Plug = The tongue, trachea, lungs, heart and liver.

36
Q

How old is a pig when it has to be split down the vertebral column?
Who can allow for a pig not to be split and for what purpose?
When must a pig be split by law?

A

> 8 weeks old.

Vet can allow this as pig may be used for a hog roast.

When it has tail bite to check for any signs of abscesses – if abscesses found, entire pig and its offal unfit for human consumption.

37
Q

During inspection, what is applied to pig and by who? – what does this indicate?

A

‘Health mark’ by gov official.
Indicates fits for human consumption.

38
Q

What temp should offal be chilled at?
What temp should meat be chilled at?

A

<3C.
<7C.

39
Q

What gov official is present in abattoir and in charge of what occurs and enforces law?

A

Official veterinarian (OV).

AM2 (6 decks)

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