Slaughter and Carcase Dressing Flashcards
Describe the step by step process from AM inspection to deboning in the abattoir - beef
AM inspection
Stunning
Shackling
Sticking/Bleeding
Head removal
Hide removal
Evisceration
Splitting
Spinal cord removal
Trimming
Marking
(Washing)
Chilling
Quartering
Deboning
Describe the step by step process from AM inspection to deboning in the abattoir - Lamb
AM inspection
Stunning
Shackling
Bleeding
Hide removal
Evisceration
Splitting if over 1 year
Trimming
Marking
Washing - not always
Chilling
Deboning
Describe the step by step process from AM inspection to deboning in the abattoir - Pork
AM inspection
Stunning
Shackling
Bleeding
Scalding
Dehairing
Singing (not always)
Polishing
Washing
Evisceration
Splitting
Washing
Health Marks
Chilling
Deboning
Define ‘stunning’
Any intentionally induced process which causes loss of consciousness and sensibility without pain, including any process resulting in instantaneous death
Name 3 reasons why we stun animals
Kill/slaughter humanely
Obtain the maximum amount of blood from the animal - increases keeping quality;
Health and safety.
What is the main requirement of a stun
The loss of consciousness and sensibility shall be maintained until the death of the animal.
Name 3 methods of stunning
- Captive bolt
- Gas
- Electronarcosis
Describe the best hygiene practices during the slaughter process of meat animals, and how they contribute to hygiene (x7)
- Hoisting the animals - keep it off the floor
- Bleeding ASAP and as much as possible - bacteria can grow in left over blood
- Scalding of pigs - gets rid of dirt
- Skinning of beef and lamb - gets rid of outer contamination
- Evisceration
- Dressing the carcase - removing all contaminated or damaged parts
- Chilling - never touch the floor, keeps it dry, prevents bacterial growth
Name the 2 types of captive bolt stunners and where they are used
Penetrative - abattoir
Non penetrative - simple stunning cattle, sheep, goats and deer under 10kg
Describe the appearance of an effective stun
Collapse
No rhythmic breathing
Fixed glaze expression
No corneal reflex
Relaxed jaw
Tongue hanging out
Name the 3 phases of a stun
Tonic phase
Clonic phase
Relaxation phase
What animals can be stunned via electric stunning
Sheep and pigs
What locations can be electric stunned and what is the result
Head only - will recover but not fully - must kill ASAP
Head and body => cardiac arrest = irreversible
Between which phases do you legally need to kill the animal between after stunning
Within the tonic or clonic phase
Within tonic is best
Name 3 methods of gas stunning
- Carbon dioxide at high concentration
- Carbon dioxide mixed with inert gas
- Inert gas only
What is the minimum concentration of carbon dioxide required for gas stunning
80%
What is the minimum concentration of carbon dioxide required for gas stunning when mixed with inert gas
40%
Give the advantages of stunning with gasses
No excitement.
Completely relaxed: easy bleeding.
Non invasive.
Reduced blood splash.
Reduced Pale Soft Exudative (PSE).
Give the disadvantages of stunning with gasses
Very expensive - only used for large throughputs
Welfare doubts:
Acidic gas is pungent to inhale at > 40%.
Potent respiratory stimulant: breathlessness.
Not instantaneous.
Name 2 methods for bleeding an animal, the species they are used on and the blood vessels they sever
Neck cut - small ruminants, carotids and jugulars
Thoracic stick - cattle and pigs, ascending aorta
Name the factors that can affect bleeding of an animal
Health status
Rest time prior to slaughter
If stuck too deep => bleeding into thoracic cavity
Blood splashing => capillary rupture
What is the result if a carcase is not bled properly
The carcass will not keep well - more likely to spoil
What are the reasons for polishing a pig after slaughter
Improve quality
Eliminate burned hair and superficial epidermis
What farmed animal has the same process at the abattoir as large game meat
Sheep and goats
What is the purpose of a health mark
It shows that the food has been produced to the current standards of hygienic food production in licensed premises and allow food to be traced back to those premises.
Who places the health mark on carcases and who is responsible for the health mark stamps
Meat inspector places the health mark
OV is responsible for keeping track of the stamps
How long can third country approval take for exporting meat
6 months roughly
