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
Why must evisceration take place within an hour of slaughter?
Evisceration must take place within an hour of slaughter as the intestinal tract contains vast numbers of bacteria which can invade the carcase from an hour or so after death and rapidly render it unsuitable for human consumption
What is the purpose of splitting the carcass during butchering?
Splitting the carcass allows for the spinal cord to be removed as well as the verterbral bones to be examined. Splitting also allows for easier handling and processing of the meat
What are the two saws used to split the carcass during butchering?
Brisket saw
Carcass saw
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 are the three classifications of waste production seen in a beef abattoir?
Category one waste
Catergory two waste
Category three waste
What is the carcass saw used for?
The carcass saw is used to cut through the whole vertebral column to expose the spinal canal and remove the spinal cord as well as facilitate inspection of the bones of the vertebral column
What is the purpose of carcass washing in an abattoir?
Carcass washing removed all blood and bone dust prior to inspection
Who carry out inspections within abattoirs?
Inspection is carried out by an independent professional team consisting of meat hygiene inspectors (MHI) or official auxillaries (OA) led by the offcial veterinarian (OV)
What are the six stages of inspection within the abattoir?
Antemortem inspection
Post mortem inspection
Head inspection
Offal inspection
Carcass inspection
Inspection of detained material
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
Where should the health mark be placed on both sides of the carcass?
Shoulder
Brisket
Flank
Ribroast
Hindquarter
What is carcass grading?
Carcass grading provides information on the amount and quality of meat on a carcass and determines the estimated yield of meat on which the price paid to the farmer is based
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
What is the purpose of chilling carcasses within the abattoir?
Chilling carcasses helps to preserve the quality and freshness of the meat by slowing bacterial growth as well as enhances the tenderness and favour of the meat during the aging process. Additionally chilling allows for easier boning and cutting of the carcass
At what temperature range should carcasses be chilled?
Between 5 - 7°C
What does ‘boning’ refer to in the abattoir?
‘Boning’ refers to the process of removing bones from the meat
What does ‘cutting’ refer to in the abattoir?
‘Cutting’ refers the the process of butchery and preparation of meat for retail use
What is classified as category one waste in a beef abattoir?
Consists principally of material that is considered a transmissible bovine spongiform encephalopathy risk, such as Specified Risk Material (SRM)
What is specialised risk material (SRM)?
Specialised risk material (SRM) is those parts of an animal considered most likely to harbour a disease such as bovine spongiform encephalopathy
Which three tissues are classified as specialised risk materials (SRM) in cattle of all ages?
Tonsils
Duodenum to rectum
Mesentery
Which four additional tissues are classified as specialised risk materials (SRM) in cattle over twelve months of age?
Skull (excluding mandible)
Eyes
Brain
Spinal cord
Which additional tissue is classified as a specialised risk materials (SRM) in cattle over thirty months of age?
Vertebral column
What is category one waste stained with prior to disposal?
Category one waste is stained with Patent Blue V, a distinctive, bright blue dye
How is category one waste disposed of?
Category one waste is placed in sealed containers and labelled appropriately followed by transfer to licensed premises where the waste is incinerated at 850 °C for two seconds to ensure the destruction of any prions present
What is classified as category two waste in a beef abattoir?
- Animal By-Products such as post mortem rejects with lesions indicating disease communicable to humans or animals
- Products containing residues of veterinary medicines or contaminants
- Animals and parts of animals that die other than being slaughtered for human consumption
- Manure and digestive tract contents
- Blood from any animal that has not passed antemortem inspection
What is category two waste stained with prior to disposal?
Category two waste is stained with Black PN or Brilliant Black BN dyes
What are the exceptions to staining with Black PN or Brilliant Black BN dyes prior to disposal?
Blood
Entire carcasses
Products for scientific examination
Manure and digestive tract contents
How is most category two waste disposed of?
Category two waste is placed in sealed containers and transferred to licensed premises where the waste is incinerated
How is manure and digestive tract content disposed of?
Manure may go to land and digestive tract contents may go to land other than pasture land
What is classified as category three waste in a beef abattoir?
- Parts of animals passed as fit for human consumption but not used for that purpose
- Parts of animals rejected as unfit but no risk to humans
- Blood from cattle which have passed meat inspection
- Hides, skins and other appendages
Is category three waste stained?
No, category three waste is not stained
What are animal by-products?
Animal by-products are entire bodies or parts of animals or products of animal origin not intended for human consumption
