Slaughter Flashcards
How should slaughter of an animal be carried out?
*Effective restraining
*Stunned - rendering insensible of pain
*Bled rapidly + profusely to ensure death before recovery
What will poor welfare practice lead to considering economic motive?
*Bruising
*Poor quality meat
What can poor stunning and bleeding lead to?
Burst blood vessels + Broken bones
What are potential issues associated with animal transportation?
*Death
*physical injury
*Stress
=poor quality meat
What does basic criteria for transportation include?
*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
What additional conditions are needed for trucks transporting livestock for more than 8 hours?
- 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
What conditions are needed at lairage?
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.
How does glycogen affect a carcass?
Glycogen = energy for muscle
post slaughter glycogen = lactic acid
Glycogen affect pH post slaughter
Chronic stress = low glycogen
What does acute stress do to meat?
*increases metabolic activity
*Forms pale, soft, exudative meat
*Mainly in pigs
What does chronic stress do to meat?
*Chronic stress depletes glycogen
*No denaturation of protein - fluid remains bound
*Forms dark, firm, dry meat
*Mainly in Cattle
What is the purpose of ante-mortem inspection?
- 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
Who carries out ante-mortem inspections? Who may assist with some pre-slaughter tasks?
*OV must carry out ante-mortem inspection
*Meat hygiene inspector may assist with some tasks
What is percussive stunning used mainly in?
Cattle
Sheep
Goats
What is the initial effect of stunning?
Immediate unconsciousness + tonic activity
What happens after the tonic activity?
*period of rigidity
*Then involuntary kicking movements - eventually subsides
What are signs of an effective mechanical stun?
- Animal collapses (tonic phases)
- No rhythmic breathing
- Fixed, glazed expression
- No corneal reflex
- Relaxed jaw, possibly with tongue hanging out.
Where should you mechanically stun each animal?
Cattle = middle of forehead
Polled sheep = highest point of head
Horned sheep = behind the ridge between the horns aimed towards base of tongue
How does electrical stunning work?
Pass sufficient current through brain to interrupt normal activity + animal becomes immediately unconscious
What are the tonic and clonic phases of electrical stunning?
Tonic = first - rigidity
Clonic = second - relaxation of muscles, urination / defecation
What are the signs of an effective electrical stun in poultry?
- 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).
What are the internal temperature requirements of fresh red meat, fresh offals + frozen meat?
Fresh red = +7C
Fresh offal = +3C
Frozen meat = -12*C
What are pre-requisites for acceptance of an animal at the abattoir?
- 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
What are pre-requisites for an abattoir to be operational?
Food hygiene must be up to standards -pass assessment
Must pass structural + equipment assessment
What are testing requirements for Poultry Health Scheme?
*Salmonella - each flock tested atleast once a year
*Mycoplasma - tested 4 weeks before point of lay + every 12 weeks thereafter
What are the withdrawal periods for pig, calf + chicken meat?
Pig = 14 days
Calves = 28days
Chickens = 7 days
When bleeding an animal what needs to be severed?
Both carotids + both jugulars
