Meat Harvesting/Processing (Final)

Question 1

How are animals moved to slaughter, and how are they handled/ managed at the slaughter facility?

Answer 1

Humane Methods of Slaughter Act = stunning, livestock handling, holding pens, chutes, use of hot-shots (under extreme conditions)

MOVED: calmly, using lights, confined tunnels

HUMANE HANDLING:
Expectation: animals unconscious on initial stun – captive bolt gun, firearm, CO2 chamber or electrical stun.
Exception: ritual slaughter- Kosher, Halal.
Death: exsanguination

Question 2

How are animals inspected prior to slaughter?

Answer 2

ANTEMORTEM INSPECTION (FSIS): looking for overt, visible illness (observations of anything looking bad)

• May not tell you who is really sick – “superficial” inspection.
• Seriously crippled.
• Downers.
• Reactors to tuberculin test – tested + for TB @ slaughter.
• Minor epithelioma – eye cancer.
• Minor anasarca- brisket edema.
• Minor swine erysipelas.
• Vesicular exanthema- blisters on lips, tongue & feet.
• Dead or dying.
• Comatose condition.
• Fever > 105F
• Obvious disease.

= restrict animal through slaughter OR go through slaughter & inspect more carcass (e.i. might be false + TB) = condemn only certain parts of body/systemic problem.

Question 3

How are animals “stunned” at slaughter and what is accomplished by this procedure?

Answer 3

All animals must be stunned before sticking/bleeding.
STEP 1: STUNNING = render unconscious.
- CURRENT USE: mechanical/penetrating/captive-bolt on forehead.
— Reduce overall suffering.
-PAST USED: air injecting, pneumatic stunners = concern with BSE, cause more damage, tissue travelled around body & create more damage.

STEP 2: BLEEDING = killing step, deprive brain & tissues of O2.
- Knife insertion at 45 degrees angle, severs carotid arteries & jugular veins, quick!

Question 4

Describe the steps in the slaughter process.

Answer 4

Immobilization
Bleeding
Head removal
Skin/hair removal
Feet/toenail removal
Evisceration (remove internal organs)
Splitting
Inspection
Washing
Chilling

Question 5

Methods designed to maintain food safety

Answer 5

Avoid fecal contamination sources- most concerned about enteric bugs coming from:
- GI tract
- Hide
Remove contamination that occurs (not perfect).
Contamination is a surface phenomenon – could spread easily from one body part to another.

Question 6

Meat Washing/Microbial Intervention

Answer 6

Hot washing
Acid rinsing
Steam vac
Thermal pasteurization

Question 7

Meat Chilling

Answer 7

Any bacteria on carcass cant spread.
Blast/spray chill (28-32F) for 24-48 hrs.
Move to “holding cooler” (32F) for storage.