Catanduanes State University

Panganiban Campus
Panganiban Catanduanes

RomaLin A. Taroy Feb. 13, 2020

BSA - 2A

HANDLINGOF ANIMALS PRIOR TO SLAUGHTER

Laboratory Activity No. 2

Introduction
These activities and processes take place on the farm, during transportation,
marketing and at the slaughter plant. Although it takes several days and efforts to raise an
animal to desirable age, weight and quality, their condition may change appreciably within
few days prior to slaughter which will adversely reduce their weight, affect the meat quality
and subsequently reduce profit.

Objectives
At the end of the activity the students should be able to:
1. Identify the methods of handling the animals prior to slaughter
2. Discuss the importance of the different methods done.

Procedure
1. Enumerate the steps of handling the animals prior to slaughter.
2. Discuss the importance

STEP OF HANDLINGTHE ANIMALS PRIOR TO SLAUGHTER

A. RESTING - Animals are kept in reat for 24 hours to avoid any forms of stress prior to
slaughter. Reason of resting are blood pressures gets normal and heart beats get normal.
B. FASTING - In this process food are not allowed. The withdrawal of feeds and giving
adlibitum amount of water. Fasting should be done 12 hours before slaughter, Reason for
fasting it helps to lower the glouse level, stomach becomes clear and lactic acid which causes
the hardness in the meat is reduced.
C. WASHING - Done wirh luke warm water and disinfectant.
D. STUNNING - It is done by either electric shock, rubber bullet or wooden hammer.
E. STICKING - Used to rwmove the head by using a sharp knife and blade
F. BLEEDING - In this process animal is hanged so the extra blood remove from the body.
G. SKINNING - In this process skin is removed.
H. HANGING - Are usually done to eliminate rigor mortis under control temperature.
I. CUTTING - Final process of meat slaughtering in which meat are cut in quarters.
QUESTION
1. Why is fasting the animals prior to slaughter important?

- Fasting pigs before slaughter reduces mortality during transport to the abattoir. It is known
that pigs that have been fed prior to loading suffer from transport sickness while being
transported and vomiting more easily than pigs that have been fasted. This situation leads to a
higher mortality, especially in summer and in animals genetically susceptible to stress