What is abattoir operation?

The abattoir operation starts from the arrival and temporary storage point where the animals are kept on arrival to the stunning and immobilizing point where the animal is restrained and incapacitated before slaughtering. The next point is the bleeding and slaughtering where the animal is killed.

What are the components of an abattoir?

The components of an abattoir and other services should include the following; lairage, slaughter hall, gut and tripe room, detained meat room, offal room, condemned meat room, hide and skin room.

What are the working conditions in a slaughterhouses?

The workers, most often immigrants and resettled refugees, slaughter and process hundreds of animals an hour, forced to work at high speeds in cold conditions, doing thousands of the same repetitions over and over, with few breaks. This production feeds the average American, who eats about 200 pounds of meat a year.

What are the types of abattoir?

Slaughter premises normally seen in developing countries are of three kinds: modern abattoirs, old slaughterhouses and slaughterslabs and makeshift premises. Of the three, modern abattoirs represent the most progressive and the ideal in conventional abattoir design, equipping and services.

What is an abattoir PDF?

Abattoir. • An licenced and registered slaughtering facility and meat-processing. plant; • High hygiene, sanitary conditions/standards (Meat Safety Act.

What is abattoir waste management?

Abattoir wastes consist of several pollutants such as animal feaces, blood, bone, fat, animal trimmings, paunch content and urine from operations or areas like lairage, stunning or bleeding, carcass processing and by-product processing. These abattoir wastes can be classified as solid, liquid and gaseous forms.

What is a standard abattoir?

A slaughterhouse, also called abattoir (/ˈæbətwɑːr/ ( listen)), is a facility where animals are slaughtered to provide food for humans. Slaughterhouses supply meat, which then becomes the responsibility of a packaging facility.

What is abattoir sanitation?

Abattoir buildings, equipment, personnel, and operating procedures should assure the continued wholesomeness and freedom from adulteration of carcasses and meat. Floors, walls, and ceilings should be constructed of materials and in a manner that allows sanitary operation and thorough cleaning.

What is the importance of slaughterhouse?

Because most food animals would eventually be slaughtered, slaughterhouses are considered a key element along the food production chain in which pathological data, information on the presence of pathogens, drug residues, chemical contaminants, and antimicrobial resistance may be measured.

What is abattoir waste?

What is abattoir waste called?

Abattoir wastes include animal blood, horns, bones, animal feaces, paunch manure, and abattoir effluent.

What are the basic requirements of slaughterhouse?

Basic equipment needed for the slaughtering operation:

• stunning gun, electrical head tongs or simple stunning equipment for direct blow.
• knives:
• a sharpening steel.
• oil or water sharpening stone.
• scabbard and belt for holding knives.
• meat saw – hand or electric and cleaver.

How do you maintain abattoir?

Waste-water drainage, with proper trapping and sewage disposal, should be adequate to maintain the abattoir in a sanitary condition. Ventilation should be sufficient to assure that edible product areas are free of noxious odors. Access of flies, rodents, and other vermin should be prevented.

What are the main features of slaughterhouse?

The following modules are included:

• Production Modules. Slaughter floor. Lairage. Chiller. Tripe room. Meat cutting and processing.
• Service Modules. Water supply. Effluent disposal. Solid waste and blood disposal. Hide and skin processing. Electric light and power.
• Meat Market.

What are different types of abattoir waste and the examples?

The different sources of waste in red meat abattoirs could be categorised as: Lairagus / animal pens; Bleeding / stunning; Carcass processing / cleaning; Offal processing; and By-products processing.

Is done to remove heat from the carcass after slaughter?

The purpose of chilling is to remove heat from the carcass as quickly as possible after slaughter. This is accomplished by transferring heat from the carcass to the atmosphere or to another material.

What are the importance of an abattoir?

What is the role of the abattoir? The abattoir is a key point in which the pigs can become infected by Salmonella in the lairage pens, and the infected pigs can spread the salmonellas to the carcasses and the meat in different locations in the slaughter line.

How do temperature affect the quality of meat after slaughter?

2020), extremes in summertime temperatures impose negative effects on animal growth performance, alter carcass composition, and increase the risk of pale, soft, exudative (PSE) or PSE-like meat in pigs, poultry, and beef cattle and dark firm and dry (DFD) meat in ruminants. …

What is scalding in slaughtering?

Scalding is the process of treating carcass with hot water or steam for efficient removal of the bristles or feathers by the dehairer/defeatherer.

What are the benefits of slaughterhouse?

Slaughterhouses provide an opportunity for inspection and evaluation of fitness for human consumption as it allows checking the live animals on arrival (antemortem inspection) as well as the carcasses and other parts such as organs of slaughtered animals (postmortem inspection).