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MEAT SCIENCE AND TECHNOLOGY STUNNING OF RED MEAT SPECIES

Stunning and Slaughtering Methods
 The animal is rendered unconscious (stunned) in a manner,
ensuring that the animal does not regain consciousness before
death or be killed by an appropriate method prior to being bled.

PROF. DR. M. TARIQ JAVED

◼ Mechanical
Department of Pathology,
Faculty of Veterinary Science,
◼ Electrical
University of Agriculture, Faisalabad, Pakistan. ◼ Chemical Stunning

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 Mechanical
◼ The knocking or striking hammer on the head of the animal
is now disallowed as in-humane practices in some countries,
◼ Handling and restraint facilities must meet current OIE (World
Organization for Animal Health) and industry standards but in extreme and needy cases the hammer can be used to
◼ Cattle, especially mature males with horns, have very thick frontal
stun small ruminants by a quick blow at the back of the neck
bones overlaying the brain
◼ There is a marked variation between the thickness of the skulls of
horned and hornless animals
◼ The practiced method is to inflict a blow to the head with either a
hammer or the back of an axe
◼ For bovines, in particular buffaloes, another common practice is
to stab a pointed knife, or “puntilla” into the atlanto-occipital
foramen and sever the spinal cord

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◼ The other mechanical method of stunning is by

 Plan the trajectory so that the bolt or projectile travels
shooting, done by two ways:
through the brain (cerebral hemispheres, midbrain,
 By use of a captive bolt pistol which delivers brainstem).
a force (concussion) into the head of the
 The most significant of these are the midbrain and brainstem,
animal to make it unconscious;
which are at the level of the bottom of the attachment of the
 By use of a penetrating bullet (gun or ears
firearm).
◼ Together the midbrain and brainstem are responsible for
◼ Compression stunners with or without the level of consciousness and maintaining vital body
penetrating heads, using air (not functions, such as breathing and heart rate.
cartridges) are also employed in
immobilizing livestock.

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• The bolt length for bulls must be 12-15 cm

• Calibers (diameter) available for the cartridge bolts include .22,
.25, and .33.
• The .25 caliber and larger captive bolt stunning devices are far
more effective on bulls than the .22 caliber.

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 Animals in restraints are stunned as soon as possible
 The equipment used for stunning is maintained and operated
properly in accordance with the manufacturer’s recommendations,
in particular with regard to the species and size of the animal
 The instrument is applied correctly
 Stunned animals are bled out (slaughtered) as soon as
possible
 Animals are not stunned when slaughter is likely to be
delayed
 Signs of correct stunning using a mechanical instrument
are as follows:
◼ the animal collapses immediately and does not attempt
to stand up
◼ the body and muscles of the animal become tonic (rigid)
immediately after the shot
◼ normal rhythmic breathing temporarily stops
◼ the eyelid is open with the eyeball facing straight ahead
and is not rotated

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 Electrical stunning
◼ Stunning by electricity is used widely on small animals
◼ The simplest mechanism consists of electrodes or probes built
in the form of tongs with insulated handles and applied
between the ear and eye of the animal for 3–4 secs.
◼ The level of voltage used for sheep and goats is between 300-
400 volts and may be 450 volts for cattle, 250-350 for lambs
and kids
◼ The electrodes are firmly pressed against the animal until
stunning is complete. Head to Head
◼ A water spray is to be used to improve contact. or
Head to Brisket

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 Gas, Gas Mixture
◼ Carbon dioxide stunning is used only in large pig abattoirs.
◼ Pigs are induced into a chamber and exposed to a concentration
of 85 % CO2 for about 45 seconds.
◼ Although effective for anaesthetizing sheep, it is impractical
because of large amounts of CO2 collecting in the wool and
affecting operators on the killing line.
◼ poultry or pigs with the use of nitrogen foam (80% nitrogen)
may be the way to go
◼ Carbon dioxide plus argon gas is another way
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 Slaughtering or Bleeding
◼ Generally, bleeding of poultry should commence within 15 seconds of
stunning.
◼ For other livestock, the interval between stunning and bleeding
should also be kept very short.
◼ All animals should be bled by incising carotid arteries
◼ Any animal showing signs of recovering consciousness should be re-
stunned.
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 Determining insensibility at slaughter
◼ When cattle, sheep, goats and pigs are stunned using a
captive bolt, the animal should collapse immediately.
◼ Regular breathing should cease.
◼ There should be no corneal or blink reflex, if the eye is
touched.
◼ These signs of insensibility should be looked for before
bleeding commences
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◼ Bleeding is the part of the slaughter process where the main
blood vessels of the neck are severed in order to allow blood to
drain from the carcass, resulting in the death of the animal from
cerebral anoxia.
◼ The bleeding knife should continuously be sharpened.
◼ A blunt knife will prolong the incision and the cut ends of the
blood vessels will be damaged.
◼ This may cause premature clotting and blockage of the vessels,
delaying bleeding out and prolonging the onset of
unconsciousness and insensitivity.
◼ Incisions should be swift and precise.
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◼ A vertical or hanging position is achieved by shackling
below the hock of one hind leg and hoisting the animal
(head down) to a convenient height.
◼ Alternatively, the animal can be placed horizontally on a
concrete slab or a sturdy plastic pallet for bleeding.
◼ The bleeding should be as complete as possible, the
usual time for sheep and goats being about 2 minutes.
◼ Hoist bleeding is more hygienic and is recommended.
◼ Horizontal bleeding is claimed to give faster bleeding
rates and a greater recovery of blood.
◼ This may be due to certain organs and blood vessels
being put under pressure when animals are hoisted
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 Slaughtering Methods
◼ Jhatka slaughter
 slaughter of an acceptable species by decapitation according
to the Sikh religion
 Cutting with sharp weapon, the neck with single stroke,
completely separating the head.
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 Slaughtering Methods
◼ Halal (Muslim Method)
 slaughter of a religiously acceptable species, by a trained Muslim
slaughterman, by cutting the neck in order to
sever the jugular veins and carotid arteries, oesophagus
and trachea, without severing the spinal cord, while the
animal is alive
 Reciting Takbeer is important
◼ Kosher (Jewish)
 slaughter, of a religiously acceptable species, by a trained and
accredited Jewish slaughterman, by cutting the neck in order to sever
the jugular veins and carotid arteries, oesophagus and trachea of a
conscious animal, without severing the spinal cord
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 Skinning or Dressing
◼ The head is detached by cutting through the
neck muscles and the occipital joint
◼ Skin and remove the legs at the carpal
(foreleg) and tarsal (hind leg) joints.
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◼ Flaying
 In modern slaughterhouses, vertical procedure is adopted,
 Cut the skin along the middle line from the chin to the tail.
and automatic hide pullers are used
 skin the brisket and flanks, working backwards
 Automation of hide removal reduces contamination since
 Skin udders without puncturing the glandular tissue and remove, there is less handling of the carcass and less use of knives.
leaving the supramammary glands intact and attached to the carcass.  Moving overhead rails also improve hygiene by reducing
 Clear the skin from around the anus avoiding puncturing it and cut carcass contact with operators, equipment such as dressing
the skin carefully around the rectum. cradles and with each other since carcasses are evenly spaced
 Skin the tail avoiding contamination of the skinned surface with the
hide.
 Raise the carcass free of the floor and finish flaying.

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 Evisceration
◼ With all species, care must be taken in all operations not to
puncture the viscera
◼ the abdominal cavity is cut carefully along the middle line.
◼ If the carcass is already in hoisted position, the viscera will fall out
because of their own weight
◼ stomach and intestines are ready for inspection and cleaning
◼ If any of the stomachs or intestines are to be saved for human
consumption, ties are made at the oesophagus/stomach,
stomach/duodenum boundaries, the oesophagus and rectum
having been tied off during hide removal.

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 Carcass dressing ◼ Factory personnel must not remove any diseased parts until they
◼ The object of carcass dressing is to remove all damaged or have been seen by the inspector otherwise, they may mask a
contaminated parts and to standardize the presentation of general condition which should result in the whole carcass being
carcasses prior to weighing. condemned.
◼ Veterinary inspection of carcasses and offal can only be carried ◼ Any instructions from the inspector to remove and destroy certain
out by qualified personnel. parts must be obeyed.
◼ Where signs of disease or damage are found the entire carcass
and offal may be condemned and must not enter the food chain,
but more often the veterinarian will require that certain parts, for
instance those where abscesses are present, be removed and
destroyed.

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 Marketing of meat under refrigeration

 Refrigeration of carcasses
◼ Carcasses should go into the cooler as soon as possible and should
be as dry as possible.
◼ Chilling meat after slaughter from 40°C down to 0°C and keeping it
cold will give a shelf-life of up to three weeks, provided high
standards of hygiene were observed during slaughter and
dressing.

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