Animal Slaughtering Operation refers to butchering domestic live stocks using highly specialized equipment which are also used for food processing and food for human consumption. The slaughterhouse operation must assure good quality of meat and food safety. If not taken good care diseases might spread rapidly that might endanger public health. Slaughterhouse operation must assurance good quality of meat through cleanliness, good management, quality control and etc.
Slaughterhouse operations must have a veterinarian on standby to check the animal before the operation. This step occurs during meat processing where an inspection is oughtbto be conducted inorder to identify animals that does not fit and safe for human comsumptions. This refers to animals that has a disease or are dead. These animals should be eliminated to the food chain because they are all considered condemned and is dangerous once consumed by humans.
Stunning is the process that renders animals into immobility and unconsciousness, either with or without killing the animal. This process is prior to the actual slaughter.
Sticking occurs when a knife is pressed down in order to reach the jugular vein of the animal. Its aim is to withdraw the blood inside the animals body.
a. Flaying / Skinning
This process isnthe removal of the hide. This is only applicable to cattle, horse, goat and sheep.
This occurs during the submerging of the carcass in a hot water. Its aim is to loosen the hairs or feathers in the animal.
i. Scraping- it is the removal of the hair in the animals skin. Usually common to pigs and cows.
ii. Plucking- it is the removal of feathers by means of a tool or bare hand by pulling the feathers. Commonly used to chickens.
iii. Singeing- it is where a blue torch is used in order to get all tiny hairs and to make sure that the skin is hair free and smooth.
It is the process that begins the moment the carcass is opened and is only upto by the time the by products are removed from ghe body cavities.
This refers to the process when the carcass is divided into halves, it may be at the between the 12th and 13th rib.
It is the process of washing out all the blood and dirt in the animal’s body and is also considered as a preparation for the Post Mortem inspection.
This is the second inspection iy is focused on the possible further diseases that the animals carries that can be passed to humans once consumed. The common priority to sought out during this inspection is the heart, liver, lungs, tongue, kidneys and head. Slaughterhouse is now ready for the deliver of meat to the market place.