Slaughter

Question 1

How should slaughter of an animal be carried out?

Answer 1

*Effective restraining
*Stunned - rendering insensible of pain
*Bled rapidly + profusely to ensure death before recovery

Question 2

What will poor welfare practice lead to considering economic motive?

Answer 2

*Bruising
*Poor quality meat

Question 3

What can poor stunning and bleeding lead to?

Answer 3

Burst blood vessels + Broken bones

Question 4

What are potential issues associated with animal transportation?

Answer 4

*Death
*physical injury
*Stress
=poor quality meat

Question 5

What does basic criteria for transportation include?

Answer 5

*roof to protect the animals against rain or sun
*No sharp or protruding objects in the animal compartment
*No holes, gaps or cracks in the floor
*Anti-slip flooring and sufficient bedding
*Ramps and lateral protection for loading/unloading
*Side openings to provide ventilation in hot weather

Question 6

What additional conditions are needed for trucks transporting livestock for more than 8 hours?

Answer 6

• Access to the animals in order to water and feed them in the vehicle
• Proper ventilation system - passive ventilation (side openings) or mechanically
  assisted ventilation
• Partitions that allow animals to be separated into small groups
• Drinking facilities (permanent access to water is required for pigs)
• Space and equipment to store and deliver feed during the journey

Question 7

What conditions are needed at lairage?

Answer 7

oEnough space to lie down.
oWater ad lib.
oAvoid mixing animals that may lead to increased stress and harm.
oControl of temperature, light, noise
oFood if there longer than 12 hrs.

Question 8

How does glycogen affect a carcass?

Answer 8

Glycogen = energy for muscle
post slaughter glycogen = lactic acid
Glycogen affect pH post slaughter
Chronic stress = low glycogen

Question 9

What does acute stress do to meat?

Answer 9

*increases metabolic activity
*Forms pale, soft, exudative meat
*Mainly in pigs

Question 10

What does chronic stress do to meat?

Answer 10

*Chronic stress depletes glycogen
*No denaturation of protein - fluid remains bound
*Forms dark, firm, dry meat
*Mainly in Cattle

Question 11

What is the purpose of ante-mortem inspection?

Answer 11

• to determine whether there is any sign of any condition which might adversely affect human or animal health
• to enable the Official Veterinarian (OV) to make the decision as to whether the animal can be slaughtered for human consumption
• to determine whether any test should be carried out in relation to disease diagnosis or for residues of veterinary medical products
• to determine whether welfare has been compromised

Question 12

Who carries out ante-mortem inspections? Who may assist with some pre-slaughter tasks?

Answer 12

*OV must carry out ante-mortem inspection
*Meat hygiene inspector may assist with some tasks

Question 13

What is percussive stunning used mainly in?

Answer 13

Cattle
Sheep
Goats

Question 14

What is the initial effect of stunning?

Answer 14

Immediate unconsciousness + tonic activity

Question 15

What happens after the tonic activity?

Answer 15

*period of rigidity
*Then involuntary kicking movements - eventually subsides

Question 16

What are signs of an effective mechanical stun?

Answer 16

• Animal collapses (tonic phases)
• No rhythmic breathing
• Fixed, glazed expression
• No corneal reflex
• Relaxed jaw, possibly with tongue hanging out.

Question 17

Where should you mechanically stun each animal?

Answer 17

Cattle = middle of forehead
Polled sheep = highest point of head
Horned sheep = behind the ridge between the horns aimed towards base of tongue

Question 18

How does electrical stunning work?

Answer 18

Pass sufficient current through brain to interrupt normal activity + animal becomes immediately unconscious

Question 19

What are the tonic and clonic phases of electrical stunning?

Answer 19

Tonic = first - rigidity
Clonic = second - relaxation of muscles, urination / defecation

Question 20

What are the signs of an effective electrical stun in poultry?

Answer 20

• Neck arched with eyes fully open.
• No rhythmic breathing immediately after the stun.
• Rigidly extended legs.
• Constant rapid body tremors.
• Wings held close to the body (following initial uncontrolled bursts of flapping).

Question 21

What are the internal temperature requirements of fresh red meat, fresh offals + frozen meat?

Answer 21

Fresh red = +7C
Fresh offal = +3C
Frozen meat = -12*C

Question 22

What are pre-requisites for acceptance of an animal at the abattoir?

Answer 22

• Traceability met
  o Cattle: Ear-tags (2x) and passports
  o Pigs: Slap-marks (tattoos) / eartags and movement licenses
  o Sheep: eartags (inc. electronic Identification) and movement licenses
  o Horses: Transponder and passport
  Food Chain Information
  -Disease status
  -Knowledge of residues
  -Movement restrictions (TB or other disease)to the holding
  area
  -*More extensive in chickens

Question 23

What are pre-requisites for an abattoir to be operational?

Answer 23

Food hygiene must be up to standards -pass assessment
Must pass structural + equipment assessment

Question 24

What are testing requirements for Poultry Health Scheme?

Answer 24

*Salmonella - each flock tested atleast once a year
*Mycoplasma - tested 4 weeks before point of lay + every 12 weeks thereafter

Question 25

What are the withdrawal periods for pig, calf + chicken meat?

Answer 25

Pig = 14 days
Calves = 28days
Chickens = 7 days

Question 26

When bleeding an animal what needs to be severed?

Answer 26

Both carotids + both jugulars