ANIMAL WELFARE - Abattoir Flashcards
What is a lairage within an abattoir?
A lairge is the area in which livestock are held at an abattoir prior to slaughter
What is the purpose of a lairage within an abattoir?
The purpose of a lairage is to provide a reservoir of animals to maintain a constant speed at the slaughter line and to allow an opportunity for stressed and/or fatigued animals to recover from loading and transport stress
What is an antemortem inspection?
An antemortem inspection is an inspection of all of the animals carried out prior to slaughter for human consumption
What should be examined during an antemortem inspection?
- Signs of the presence of disease or conditions that could adversely affect human or animal health
- The sutiability of the animal for human consumption, including physical cleanliness
- Whether tests are required to test for disease or residues of drugs
- Whether welfare has been compromised
Who carries out antemortem inspections?
Official Veterinarian (OV)
What are the two stunning methods used in an abattoir?
Captive bolt pistol
Electronarcosis
Describe the process of captive bolt stunning within an abattoir
The animal enters the stunning pen by means of a race from the lairage and is restrained so the head of the animal is presented to the slaughterman so the muzzle of the pistol can be placed in the appropriate place on the forehead. When the pistol is fired, the bolt penetrates the skull and enters the brain and rapidly retracts. The stunned animal drops to the bottom of the pen from which it is released into the slaughterhall to lie on a platform where it can be shackled and hoisted
What is the electrical charge required for stunning a bovine six months or older?
1.28 amps
What is the electrical charge required for stunning a bovine less than six months old?
1.25 amps
What is the purpose of bleeding stunned animals in the abattoir?
Bleeding the stunned animal drains the blood from the carcase resulting in meat of an even consistency with better keeping qualities
Describe the two knife technique used to bleed stunned animals at the abattoir
This procedure requires two sharp sterile knives. The first incision using this technique is made in the ventral aspect of the neck. The second, sterile knife is then used to cut the blood vessels at the thoracic inlet, allowing blood to rush out into the bleeding trough
Why is ensuring the tracebility of the animal slaughtered and the meat produced so important within an abattoir?
To ensure the meat produced can be traced back to the animal, farm or origin to the abattoir in which it was processed. Full traceability is used in the investigation of notifiable disease, food safety issues and breaches of food hygiene regulations
What tracebility information is required when cattle first arrive at the lairage of the abattoir?
Ear tags with unique identification numbers
Cattle passport
Cattle movement document specifying farm of origin
Food chain information document
After stunning, how is tracebility of the animal ensured?
After stunning, the cattle passport is handed through to the slaughterhall and details compared with the eartags of the animal and its age is checked against that stated on the passport by inspection of the incisor teeth. This data is then confirmed on the recording system to allow for the position of the carcase on the line to be established
After grading and weighing, how is tracebility of the animal ensured?
Once the carcase has been weighed and graded, the information is entered into the records to be used for payment of the farmer and to notify the UK regulatory bodies of the grades and number of carcases. Both halves of the split carcase are then identified physically by tags printed from the records and proceed to the chillers
What is the purpose of electrostimulation of the carcass?
Electrostimulation stimulates and relaxes the muscles to delay the onset of rigor mortis to improve meat tenderness and quality
What is the purpose of oesophageal tying within the abattoir?
Oesophageal tying is done to prevent the regurgitation of rumen contents and contamination of the carcase. Rumen contents not only contaminate the meat with bacteria, they cause a particular taint which is impossible to wash off, thus adversely affecting meat quality
What does ‘legging’ refer to during butchering?
‘Legging’ refers to the process of removing the legs from an animal carcass. The forefeet are removed immediately after oesophageal tying. Removal of hindfeet takes place on a legging plaform along with skinning of the hindlimbs
What does ‘bunging and bagging’ refer to during butchering?
‘Bunging and bagging’ refers to the process of freeing the rectum from the surrounding tissue and sealing the rectum with an impermeable bag before dropping the rectum through the pelvic cavity into the peritoneum to prevent carcase contamination during evisceration
What is evisceration?
Evisceration is the removal of viscera from the carcass
What is the brisket saw used for?
The brisket saw cuts through the sternebrae to expose the whole thoracic cavity which is necessary for the removal of the thoracic viscera and the inspection of the pleura
What is the purpose of health marking the carcasses within an abattoir?
Health marking provides an assurance that the meat has undergone meat inspection and is considered fit for human consumption. This mark allows meat to enter the community trade or be exported
What is the purpose of hanging the carcass by the H-bone rather than by the achilles tendon?
Hanging by the H-bone (obturator foramen) improves the quality of the meat from the hindquarters by stretching the muscles and preventing cold shortening during chilling
