Slaughterhouse Production

Slaughterhouse structure is an agricultural processing plant that assures the quality of meat.  Human beings as we are, food is a vital component for us to survive. But don’t we know how the food in our plate came from? And what are the various processes that it had to undergo before it is delivered to us? The meat that we eat is also a commonly used term to define the portion of the animal tissues that is edible. And in order to provide the necessary amount of meat that they demands, animals are first taken to a slaughterhouse. Slaughterhouse structure is a facility where animals are slaughtered for human consumption. The workers in a slaughterhouse slaughters and processes the flesh of the animals. There are three stages after production, the slaughtering, meat cutting and processing.

  1. Slaughtering

is the killing of a non-human animals, referring to killing domestic livestocks for food.

  1. Meat cutting

this refers to cutting huge size of meat into variety of smaller and standard cuts intended for retail.

  1. Processing

this refers to processing meat products into bacon, ham, hotdogs, sausages, corned beef and so on.

Available Categories

There are also categories of slaughterhouses. The first one is AAA, second one is AA and the last one is A. Here are explanations to further discuss these categories.

AAA–  is the highest among the three categories. It refers to a functional facilities and explicit operational procedures that assures that the slaughter live stocks is appropriate for sale in any domestic or international market.

AA– this refers to the facilities and operational procedures that are adequate enough to consider the livestock produced  as suitable for sale in any domestic or international market.

A– this category is for facilities and procedures with a sub minimal fulfillment of the requirement for the livestock to be suitable for for sale and distribution in a low scale area like within the vicinity where the slaughterhouse is located.

In having a slaughterhouse there are certain specifications that needs to be attended, there are specifically four.

  1. Proximity to residential area

The distance of the slaughterhouse from the residential area must be considered due to the noise and wastes caused by the slaughterhouse that may disturb residents. Slaughterhouse are prone to flies that can cause diseases to the residences living near the area.

  1. Wind Direction

A slaughterhouse usually produce foul smell. The wind direction must be considered to make sure it is not in the direction of any near residence or establishments and would cause an outburst from the locals.

  1. Accessibility

The road system must also be considered. It must be accessible for deliveries and as much as possible the roads must be in good condition so as to avoid any accidents that may lead to further disruptions.

  1. Water and Electricity

Water and electricity availability is also one of the considerations. The machines used in slaughterhouses need an intensive amount of electricity in order to complete the whole process. In addition to that, electricity is also vital in order to avoid contamination and assure good storage for the livestock. The water is also essential in maintaining the cleanliness of the produced meat and the slaughterhouse itself.

Slaughtering Operation

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.

  1. Ante Mortem Inspection

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 ought to be conducted in order to identify animals that does not fit and safe for human consumption. 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.

  1. Stunning

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.

  1. Sticking

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.

4.) Cleaning of the Carcass

a.)Flaying / Skinning

This process isnthe removal of the hide. This is only applicable to cattle, horse, goat and sheep.

b.)Scalding

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.

  1. Evisceration

It is the process that begins the moment the carcass is opened and is only up to by the time the by products are removed from the body cavities.

6. Splitting

refers to the process when the carcass is divided into halves, it may be at the between the 12th and 13th rib.

7. Washing

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.

8. Post Mortem Inspection

This is the second inspection is focused on the possible further diseases that the animals carries that can be passed to humans once consumed. The common priority to seek out during this inspection is the heart, liver, lungs, tongue, kidneys and head. Slaughterhouse is now ready for the delivery of meat to the market place.

Strict Standards

The structure must be well regulated by these standards to assure good quality. It is very important to  be informed about these things because it refers to the food that is necessary for people to survive. These information must be strictly followed and observed  in order to  establish a systematic  process in a slaughterhouse structure.