Antemortem care and management of food animals | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

Antemortem Care and Management of Food Animals

Overview

• The antemortem care and management of food animals are crucial to ensure humane slaughter and the production of high-quality meat.
• Distinguishing between antemortem care and antemortem inspection is essential for the well-being of the animals and the safety of the meat.

Antemortem Care

• Antemortem care involves managing animals before slaughter to prevent physical and mental suffering.
• Proper care before slaughter is necessary for humane treatment and to ensure good meat quality.
• Animals should not endure unnecessary stress or fear during the process.

Antemortem Inspection

• Antemortem inspection is the examination of animals before slaughter to confirm their health status.
• It aims to identify diseases that can be transmitted through meat to humans or other animals.
• Animals must be free from any transmissible diseases to ensure meat safety.

Essentials in Slaughter

• Animals should be dispatched without unnecessary suffering.
• Humane conditions should be maintained during handling and slaughter.
• Fear should be minimized through a calm and familiar environment.

Stress Reduction

• Efforts should be made to reduce stress on animals before slaughter.
• Proper lairage accommodation and rest positively impact the quality of the meat.
• Animals should be handled gently, avoiding fear and bullying.

Handling and Resting Period

• Animals should receive a minimum resting period of at least 6 hours.
• The maximum holding period should not exceed 36 hours.
• Constant vigilance is required to ensure the well-being of the animals.

Stunning, Slaughter, and Dressing Operations

• Precautions before slaughter:
  • Bleeding should follow stunning immediately for optimal results.
  • The animal must be healthy without heart or lung issues to ensure proper bleeding.
  • The animal should not witness the slaughter process to minimize stress.
  • Efficiency and speed are essential in the process using well-maintained instruments.
  • Reduce stress on the animal before slaughter to improve meat quality.
• Proper stunning:
  • Trained individuals should conduct stunning to prevent staff injuries during subsequent processes.
  • Effective stunning ensures efficient bleeding and high meat quality.
  • Stressed animals bleed more easily.
• Methods of stunning:
  • Captive Bolt Pistol: A tool used for stunning that causes immediate insensibility without penetration when used correctly.
  • Electrical stunning: Involves passing low-voltage current through the animal's brain, commonly used for pigs and poultry.

Jewish and Muslim Slaughter Methods

• Exemption from prior stunning in these methods.
• For pigs, stunning with safeguards to prevent unnecessary suffering is allowed.
• Quick slaughter methods for birds with considerations for pain and handling.

Handling of Animals Post-Stunning

• Animals should be slaughtered or stunned promptly after stunning.
• Time limits for hanging animals post-stunning to prevent unnecessary suffering.
• After bleeding, specific time intervals for further processing to ensure humane treatment.
• Electric Shock for Stunning
  • Minimum strength: Electric shock should be at least 250 milliamperes and 75 volts for 10 seconds.
  • Efficiency and Humane Treatment: Well-maintained low voltage stunners, when used correctly, are efficient and humane for poultry.
• Indicators of Electroplectic Fit
  • Eye and Body Movements: Wide-open eyes, absence of corneal reflex, head tilted back, extended limbs after initial tremors.
  • Poultry Characteristics: Spread wing feathers, extended wing position, tail feathers turned over the back.
• Slaughtering Practices in India and the Far East
  • Methods: Halal, Sikh, and Jewish slaughter methods are practiced in the region.
  • Decapitation: Sikh method involves decapitation with a sword in one stroke.
• Jewish Slaughter
  • Requirements: Animals must be alive, healthy, and free from disease or injury at the time of slaughter.
  • Procedure: The neck must be fully extended, and a rapid knife thrust severs essential organs.
• Muslim Slaughter
  • Similarities: Practices of animal welfare, slaughter, and dietary restrictions are akin to Jewish methods.
  • Prohibitions: Consumption of dead animals, blood, and swine is forbidden.

Important Concepts in Animal Slaughter and Dressing

Definition of Inhumane Animal Slaughter (IAS)

• The act of cutting an animal's skin with a sharp knife is considered painless due to the rapid loss of blood, leading to instant insensibility.

Animal Dressing Process

• Dressing involves separating the head, feet, hides, excess fat, viscera, and offal from the bones and flexible muscular tissue post-bleeding.
• Cattle and pig carcasses are split into two sides along the midventral axis, commonly practiced in slaughterhouses.
• On-the-rail dressing is a method where the carcass moves along an overhead rail after stunning and bleeding, with various stages of dressing carried out by different operators.

Types of Line Dressing for Cattle

• Gravity Rail System: Carcasses are suspended and gravitated to each station along the rail, suitable for lower slaughter rates.
• Intermittent Powered System: Involves mechanical movement of carcasses at set intervals, adaptable for moderate slaughter rates.
• Continuous Powered System: A sophisticated system for higher slaughter rates, including mechanical processes like hide pulling and inspection.
• Canpak System: Utilizes a continuous conveyorized method for efficient dressing, with various mechanical operations carried out sequentially.

Advantages of Line Dressing

• Operators remain active throughout the process.
• Enhanced safety as the carcass is overhead, ensuring hygiene by avoiding ground contact.
• Labor is reduced due to mechanization, saving space and enhancing the value of the carcass, hide, and offal.

Abattoir Requirements and Designs

• Abattoirs can be either privately owned or provided by the local authority.
• The local authority owns the buildings and is responsible for essential services such as sanitation, feeding of animals in the lairage, provision of meat, and inspection services.
• Slaughtering can be done by a contractor's staff or municipal employees, with municipal employees providing greater control over quality.
• Using efficient and durable equipment, even if more expensive, is crucial.
• Competent maintenance staff is essential for ensuring smooth mechanical operations.

Legislation and Operational Considerations

• Legislation mandates separate slaughterhouses for different animal species.
• Abattoir layout and equipment should prioritize efficiency and hygiene.
• Planning considerations include determining maximum daily kill rates for each animal class and managing by-products efficiently.

Facilities Required for Slaughterhouses

• Adequate lairage for holding animals.
• Sufficiently large slaughter premises.
• Dedicated rooms for various processing tasks like gutting, tripe dressing, and storage.
• Facilities for sick animal detention, chilling, veterinary inspections, and more.

Infrastructure and Site Selection

• Abattoirs should have suitable infrastructure, including water and electricity facilities.
• Urban sites should be avoided, with preference for rural or nominated industrial sites.
• Ideal sites are proximal to public transport, free from pollution, and away from residential areas.
• Abattoirs should have abundant and continuous water supply.

Modern Meat Plant Requirements

• Modern meat plants should have various design features, including suitable equipment and facilities.
• Provisions for hygiene, disinfection, and waste disposal are crucial.

```html

Lairage Facilities in Slaughterhouses

• Lairage
• Slaughter hall
• Emergency slaughter hall
• Refrigeration accommodation
• Detained meat room
• Condemned meat room
• Hide and skin store
• Gut and tripe room
• Offal room
• Edible fat room
• Cutting rooms
• Inedible area
• Despatch area
• Changing rooms
• Manure bay
• Vehicle washing
• Veterinary office
• Laboratory

Lairage Overview

Lairage refers to the rest period animals have before slaughter, which significantly impacts the quality of the carcass. During lairage, cattle, sheep, and pigs are held, provided with food and water until slaughter time. It is crucial for this area to be free of cold and dampness.

Lairage Space and Requirements

• The lairage should have enough space for a three-day supply of cattle and a two-day supply of sheep or pigs.
• Pens for pigs and sheep should be adaptable for temporary cattle lairage.
• The reception area should be roofed to protect animals and staff during handling.
• Lighting in the lairage should be even and gentle to avoid frightening the animals.
• Efforts must be made to prevent bullying among animals and keep animals in estrus separate.

Animal Handling and Settlement

It is essential for animals to be settled physiologically before slaughter. Factors like sex, age, transportation conditions, and weather influence the time needed for settlement. Animals should be kept in their social groups to avoid conflicts.

Optimum Holding Period

• The maximum holding period should not exceed 2 hours, and the minimum should be 6 hours.
• Certain animals like young lambs and cows in good condition require quick slaughter.
• Drinking water must be available in each pen.

Pen Size and Construction

The size of pens for housing livestock is crucial for their comfort and well-being. Special emphasis should be placed on ease of cleaning and handling.

Sheep and Pig Lairage

• Sheep pens should be 0.9m high with wide passages between them.
• Sheep pens should have water troughs to prevent fouling.
• Pig pens should be sturdier than sheep pens to prevent fighting.
• In hot weather, water spray or litter can help reduce aggression among pigs.

```

Abattoir Design and Slaughter Methods

Manure Management

• Large amounts of lairage waste, including bedding and dung, need regular removal.

Slaughter Hall Requirements

• The size and structure of the cattle slaughter hall depend on the chosen slaughtering system.
• It should be spacious, well-ventilated, well-lit, and have non-slip flooring.
• Legislation emphasizes efficient use of by-products, with blood and edible parts being valuable.

Methods of Slaughter

• In developed countries, animals (except for specific rituals) must be rendered unconscious before slaughter.
• In some regions, a neck-stab method is used on cattle, ensuring humane unconsciousness.

Meat Inspection Procedures

• Ante-mortem Inspection:
  • Essential examination of animals before slaughter to protect meat consumers' health.
  • Purpose is to differentiate between normal and abnormal livestock.
  • Abnormal animals are classified based on their condition.
  • Stock unfit for slaughter includes emaciated animals, those with certain diseases, and others.
  • Animals with localized conditions are examined in detail and then decided upon for slaughter.
  • Veterinarians make decisions like approval for slaughter, condemnation, etc.
• Post-mortem Inspection:
  • Conducted by a trained meat inspector after slaughter.
  • Examines each carcass thoroughly for various factors like nutrition, traumas, odors, etc.
  • Should be done with ample natural light; artificial light should be white for accurate examination.
  • Inspection should occur during or immediately after dressing the carcass.

```html

Summary: Guidelines for Animal Inspection

• After a general examination, each organ should undergo a detailed inspection.
• Key points to consider during examination include size, color, consistency, general appearance, and any pathological lesions present.
• Organs and viscera should be condemned for human consumption if the following diseases or conditions are detected:
  • Anthrax
  • Black quarter
  • Cysticercus cellulosae, generalized
  • Cysticercus bovis, generalized
  • Generalized decomposition
  • Emaciation-pathological
  • Fever
  • Fetal flesh and meat from still-born animals
  • Foot-and-mouth disease
  • Haemorrhagic septicaemia
  • Mastitis
  • Metritis: acute, septic
  • Pericarditis: acute, diffuse, septic
  • Peritonitis: acute, diffuse, septic
  • Pleurisy: acute, diffuse, septic
  • Pneumonia: acute, septic
  • Pyaemia, generalized
  • Rabies (animals displaying clinical signs)
  • Rinderpest
  • Septicaemia or toxaemia or uraemia
  • Swine erysipelas: acute
  • Swine fever
  • Tetanus
  • Malignant tumors with secondary growth and multiple tumors
  • Tuberculosis
• Carcasses of tuberculous animals should be seized if they exhibit cachexia or acute miliary tuberculosis.
• Animals with acute exudative tuberculosis in organs should not be used for human consumption.

```

Tuberculosis Management in Slaughterhouses

• Handling Tuberculosis in Animals:
  • When tuberculosis affects serous membranes, the corresponding cavity's wall and any organ with a tuberculous lesion should be destroyed.
  • In cases of tuberculosis in bones, the entire skeleton must be destroyed.
  • Other diseased tissues like necrosed, gangrenous, degenerated, or showing pathological conditions must be removed along with surrounding healthy tissue.
• Disposal of Diseased Materials:
  • All condemned materials must be promptly removed from slaughterhouses and treated to become non-infective through incineration or chemical/thermal methods.
• Meat Considerations:
  • Meat from animals that died naturally or from diseases should not be consumed due to rapid decomposition and dark red appearance.
  • Meat from animals that undergo emergency slaughter because of accidents or diseases can be sold after inspection if they pass safety standards.
  • Animals with acute respiratory distress due to specific reasons can also be emergency-slaughtered, with their meat allowed for consumption after thorough inspection.

Duties and Functions of Veterinarians in Wholesome Meat Production

• Importance of Veterinarians in Ensuring Wholesome Meat

  • Veterinarians play a crucial role in guaranteeing the production of safe and healthy meat for consumption.
  • They are responsible for overseeing the quality of meat produced, ensuring it meets necessary standards for public health.

• Antemortem Inspection by Veterinarians

  • Veterinarians conduct thorough examinations of animals before slaughter to assess their health status.
  • Animals are inspected upon arrival at the abattoir and just before slaughter, especially if they have been held for more than 24 hours.
  • Special attention is given to animals showing signs of illness, fatigue, or other abnormalities.
  • Proper segregation of diseased or suspected animals is essential to prevent the spread of diseases.

• Postmortem Inspection and Reporting

  • After slaughter, veterinarians conduct postmortem inspections to ensure the quality and safety of meat for public consumption.
  • They play a crucial role in identifying infected herds, which helps in implementing disease control measures on farms.
  • Veterinarians act as a link between regional laboratories, livestock producers, and field veterinarians to ensure regulatory provisions are enforced in the meat industry.

Judgment and Grading of Carcass Meat Cuts

• Nature of Meat Changes Post-Slaughter

  • Meat undergoes significant changes in color and texture within a day or two after slaughter.
  • Factors like glycogen content, rigor mortis, and antemortem treatments influence the quality of meat.

• Conditions Affecting Meat Quality

  • Various conditions like muscular haemorrhage, myositis, and muscular dystrophy impact the quality of meat cuts.
  • Bruising and degeneration of muscular tissue in certain diseases also affect meat quality.

Hygienic Methods of Handling Meat Production

• Ensuring high personal hygiene standards and cleanliness responsibility among employees is crucial. This involves arranging periodic medical examinations for abattoir personnel.
• Staff in the abattoir should be well-versed in current meat hygiene laws and up-to-date sanitation practices.
• Key Duties of a Veterinarian in Wholesome Meat Production:
• 
  
  • Implementing legislation related to abattoir construction, operations, and meat inspection.
  • Controlling the use of chemical and pharmaceutical products on the farm.
  • Promoting high health standards in livestock care at various stages.
  • Conducting pre- and post-mortem examinations to ensure the quality of meat.
  • Maintaining high hygiene standards from farm to consumer.
• Importance of Hygiene in Meat Production:
• 
  
  • A robust hygiene system ensures the production of safe and high-quality meat for consumption.
  • Good hygiene practices contribute to disease control in animals and provide valuable information through meat inspection.
  • High hygienic standards in carcass production require attention to animal health and cleanliness throughout.
• Challenges and Solutions:
• 
  
  • Ensuring cleanliness during different weather conditions is vital for preventing diseases and maintaining meat quality.
  • Control of parasitic infections and prevention of skin damage are crucial aspects of maintaining hygiene.
  • Proper handling during transportation, rest periods, and vaccination administration is essential to preserve meat quality.
  • Optimal animal handling practices, including avoiding stress and injuries, are necessary for high-quality meat production.
• Hygienic Handling of Meat Production:
  • Conditions in Lairages: Animals in lairages must be kept in conditions that prevent further contamination of fat, hides, and skins. Clean straw bedding for sheep and solid floors with good drainage for cattle help maintain cleanliness.
  • Live Animal Condition: Animals presented for slaughter should be clean and dry to prevent carcass contamination in meat plants.
  • Contamination Sources: Contamination can occur through various sources like hands, clothes, or equipment, which need to be addressed to reduce bacterial growth.
  • Hygiene Practices: Using appropriate tools like stainless steel sheaths, regular cleaning of slaughter floors and equipment, and washing carcasses to reduce bacterial load are essential.
  • Water Quality: Washing carcasses with water of specified purity levels and using methods like soaking in salt solution after washing help minimize bacterial contamination.
  • Chlorinated Water Use: Washing with chlorinated water at specific concentrations helps ensure hygienic meat production.
  • Offal Washing: It is essential to wash edible offals like liver, kidney, and heart to maintain hygiene standards.
  • Facilities for Hygiene: Providing facilities for hand washing and knife sterilization is crucial in both abattoir floors and meat processing rooms to maintain cleanliness.
• Spoilage of Meat and Control Measures:
  • Meat, like other food items, is susceptible to spoilage caused by bacteria, moulds, and yeasts, leading to unattractive changes due to the breakdown of proteins, fats, and carbohydrates.
  • Factors Contributing to Spoilage: Enzyme action, oxidation, and autolysis (self-degradation) are processes that contribute to spoilage, affecting different tissues at varying rates.
  • Natural Deterioration: All foods undergo natural deterioration influenced by factors like structure, pH, composition, water content, and storage conditions.
  • External Factors Affecting Spoilage: Bacteria, moulds, and yeasts in meat are influenced by temperature, moisture, oxygen availability, nutrients, and external sources of contamination.

Spoilage Organisms in Food

Gram-Positive Spoilage Organisms

• Microorganisms like Micrococcus, Staphylococcus, Streptococcus, Lactobacillus, Bacillus (e.g., Bacillus subtilis), Clostridium, Corynebacterium, and Unicrobacterium are responsible for spoilage.
• These organisms can thrive under varying pressure conditions.

Gram-Negative Spoilage Organisms

• Pseudomonas, Flavobacterium, Actinobacter, Achromobacter, Alcaligenes, Halobacterium, Moraxella, Escherichia, and Klebsiella (including Salmonella, Shigella, and Proteus) are Gram-negative organisms associated with spoilage.

Spoilage on Chilled Fresh Meats

• Main spoilage organisms on chilled fresh meats belong to the aforementioned groups, leading to slime formation during storage.
• Bacteria causing spoilage are ubiquitous, making it challenging to prevent their contamination during dressing procedures.
• Chilling procedures are not entirely effective in halting spoilage organism activity; temperatures below 2°C can delay slime formation.

Symptoms of Spoilage

• Visible signs of spoilage include changes in color to grey, yellow, or green, softening of tissues, a strong unpleasant odor, and an alkaline reaction due to ammonia formation.
• Post-slaughter, decomposition sets in, influenced by factors like heat and moisture, with surface growth initiated by aerobic bacteria like Pseudomonas and Achromobacter.
• Anaerobic bacteria such as Clostridium sporogenes thrive in oxygen-deprived environments within the meat.
• Surface putrefaction spreads gradually through nerve and connective tissue sheaths and along blood or lymphatic vessels.

About Decomposition

• Decomposition in healthy animals' parts exposed to air depends on environmental conditions.
• The process begins with aerobic bacteria and transitions to anaerobic bacteria as putrefaction progresses.

Decomposition in Animals and Control Measures

Animal Decomposition Process

• Evisceration plays a crucial role in controlling decomposition in animals.
• After death, both external and internal decomposition occur simultaneously due to factors like high blood content and bacterial invasion.
• First bacterium to invade the carcass is E. coli, followed by CI. perfringens.
• Spoilage organisms indicate their presence through off colors, odors, tastes, and consistency changes.
• Some bacteria like Bacillus cereus, Pseudomonas, Proteus, and Citrobacter can cause spoilage and food poisoning.
• Bone taint, a type of spoilage, occurs due to rapid dissipation of body heat in thick carcasses.
• Taint in hams, attributed to specific bacteria, is a form of decomposition.
• Moulds, influenced by moisture, temperature, and organic matter, can also spoil meat.

Serious Illnesses and Fat Decomposition

• Illnesses from meat consumption are often caused by Salmonella or Clostridium infection without visible signs of decomposition.
• Fat rancidity can result from atmospheric oxidation or microbial action, leading to taint in fat.
• Control measures involve maintaining hygiene, proper chilling of carcasses, and preservation methods like drying or freeze-drying.
• Use of antibiotics and irradiation can prevent spoilage, but caution is needed to prevent resistance.

Post-Slaughter Physicochemical Changes in Meat

• Physical and Chemical Changes:
  • Significant alterations occur in meat within one to two days of slaughter.
  • Initial characteristics include dark appearance, stickiness, and high resistance to salt and sugar.
  • Changes in color and texture follow, with increased moisture content and decreased electrical resistance.
  • Rate of change is influenced by atmospheric temperature, glycogen levels, and pH.
• Rigor Mortis:
  • Primary post-mortem change characterized by muscle hardening and contraction.
  • Progresses from the head to the limbs, affecting well-nourished muscles first.
  • Influenced by temperature, animal health, and muscular acidity.
  • Occurs due to depletion of ATP and glycogen, leading to myosin and actin bonding.
• Factors Influencing Rigor Mortis:
  • Temperature and animal health impact the onset and progression of rigor mortis.
  • Substances like certain drugs can affect the process, along with muscular acidity levels.
  • Glycolysis, the conversion of glycogen to lactic acid, plays a crucial role.
  • Desirable characteristics in meat trade include adequate rigor mortis and low ultimate pH for bacterial inhibition and tenderization.

```html

Rigor Mortis and Muscle Acidity

• Rigor mortis is closely related to muscle acidity.
• Immediately after slaughter, the concentration of lactic acid in muscles increases significantly, reaching levels ten times higher than in living muscle.
• The pH of the flesh changes from neutral or slightly alkaline to acidic within a few hours after slaughter, depending on factors like weather conditions and animal species.
• In fatigued animals, muscle acidity may be delayed, remaining alkaline for a longer period before turning acidic.

Factors Affecting Rigor Mortis

• Absence of rigor mortis can be caused by factors such as fatigue, stress during transport, or illness before slaughter.
• Poor pre-slaughter treatment can lead to challenges in meat quality, affecting its durability and causing waste.

Quality Improvement Methods

• Pre-slaughter quality improvement involves preserving muscle glycogen levels, which contribute to meat quality attributes like taste, tenderness, and keeping quality.
• Post-mortem lactic acid levels can be maintained by feeding pigs easily digestible carbohydrates to enhance meat quality.
• Tenderness in meat is desirable, and various enzymes are used to artificially increase tenderness, such as papain from papaya and bromelain from pineapple.
• Enzymes can be distributed throughout the animal's body to tenderize meat evenly, with cooking at specific temperatures activating their tenderizing effects.

```These bullets summarize the key points regarding rigor mortis, factors affecting it, and methods for improving meat quality.

Meat Tenderization Techniques

• Pre-Slaughter Tenderization

  • Untreated animal carcass joints suitable for grilling or roasting are limited to 35%, but pre-slaughter tenderization can increase this to 75%.
  • Quality untreated beef rates 45% of steaks and 77% of roasts above a tenderness level of 7.
  • Treated beef rates 85% of steaks and 95% of roasts above the tenderness level of 7.
  • Advantages of pre-slaughter tenderization include quicker tenderization, no weight loss, and lower costs.
  • Disadvantages include certain organs becoming overly tender and the risk of anaphylactic reactions during the process.

• Post-Slaughter Quality Improvement

  • Meat conditioning or tenderizing occurs when stored above freezing at 0°C to 3°C, leading to improved flavor, juiciness, and tenderness.
  • Factors affecting meat tenderness include breed, age, nutrition, and exercise of the animal.
  • Autolysis and collagen softening contribute to meat tenderness.
  • Enzymes like cathepsin aid in proteolysis, enhancing tenderness, especially in beef stored for longer periods.

• Commercial Ripening Process

  • Steps involved in commercial ripening include cooling, holding at specific temperatures, and conditioning for improved palatability.
  • Meat tenderness can be enhanced through various methods like hammering, muscle stretching, and quick freezing using enzymes.
  • Electrical stimulation is a technique to accelerate meat tenderization by advancing rigor mortis swiftly.
  • Benefits of electrical stimulation include faster tenderization, avoidance of cold shortening, and improved flavor and color.

Adulteration of Meat and Detection

• Difficulty in Differentiating Meats

  Adulteration and substitution of meat pose challenges in identifying different types, especially in comminuted forms or mixed with other meats.

• Chief Substitutions

  Common substitutions include using horse flesh for beef, goat for lamb, cat for rabbit, and rabbit for poultry, affecting the quality of meat products.

• Adulteration Methods

  Unscrupulous traders utilize modern technology to adulterate meat, leading to analytical difficulties and health risks for consumers.

• Use of Non-Meat Proteins

  Various non-meat proteins and animal-based proteins are employed as meat extenders or substitutes to mask true meat content, resulting in fraudulent practices.

• Chemical and Biological Differentiation

  Differentiating between meats is crucial to prevent the substitution of low-quality meat. Chemical and biological tests are conducted to identify meat types accurately.

  • Chemical Tests

    Chemical tests like glycogen and iodine value tests help distinguish between different meats, such as horse flesh, based on unique characteristics.

  • Biological Tests

    Biological tests like the precipitin test and complement fixation test aid in detecting specific antibodies in meat, ensuring meat authenticity.

Complement Fixation Test and ELISA

• Complement Fixation Test

  The complement fixation test utilizes a component of serum complement, which is a thermolabile mixture of substances capable of reacting with any antigen-antibody system where the antigen is agglutinated by the antibody.

  Some antigen-antibody reactions, such as precipitation and agglutination, may not produce a visible result. However, these reactions can be detected by the fact that they consume or 'fix' complement, rendering it unavailable for other reactions.

  Complement is typically derived from guinea-pig serum, and the indicator system usually comprises sheep cells and rabbit serum that has been heated to destroy its own complement before use in the test.

• ELISA (Enzyme-Linked Immunosorbent Assay)

  ELISA relies on the ability of antibodies to bind with specific antigens and is commonly used in blood grouping, tissue typing, and bacteriological work.

  This test can also be applied to identify meat due to variations in protein composition in different food animals. Furthermore, ELISA is utilized in detecting boar taint and soya in various products.

  In the ELISA test, an extract from the meat sample is placed in a petri dish or test tube, followed by the addition of specific sera. The antibody that binds with the corresponding antigen forms a complex, which is then recognized and bound by a secondary antibody containing an enzyme that catalyzes a reaction to produce a color change.

  Positive identification in ELISA can be done within six hours and can detect adulteration at levels as low as 3 percent. Diagnostic kits are also available for convenient use, where polystyrene tubes exhibit a distinct color reaction in positive cases, measurable accurately using a spectrophotometer.

• Other Techniques for Species Identification

  Besides ELISA and the complement fixation test, there are various other techniques used for species identification, including microscopical electrophoresis, different chemical procedures, agar-gel diffusion, and gas-liquid chromatography.

  These methods, along with physical and chemical characteristics of meat, play a vital role in determining the composition and authenticity of food products.

Understanding Meat Adulteration

The Substitution of Inferior Meat

• Horse meat may be used instead of beef, goat in place of lamb, cat as a substitute for rabbit, and rabbit as a replacement for poultry.

Adulteration Process

• Adulteration often occurs when meat is processed into smaller forms, making detection challenging.
• Modern production techniques are exploited to achieve sophisticated adulteration, posing significant challenges for analysts and regulators.

Factors Encouraging Adulteration

• The high cost of meat, the availability of lower-quality proteins, and the complexity of analyzing processed meats tempt unethical manufacturers.
• Advancements in analytical techniques are necessary to combat increasingly intricate forms of fraud.

Use of Ingredients

• Various non-meat and animal-based proteins are used to mask true meat content, known as 'meat extenders' or 'substitutes'.
• Ingredients such as vegetable proteins, soya bean cereal, bone proteins, urea, dried blood, and other by-products are illicitly employed, leading to fraudulent practices.

Labeling and Water Content

• Products are categorized as cooked or uncooked based on water content, affecting labeling requirements.
• Certain additives like polyphosphate help retain water during cooking, influencing the need for water content declaration.

Differentiation of Meats

• Identifying inferior meat mixed with good quality meat, especially in processed forms like mince or sausages, requires chemical and biological tests.
• While discerning animal flesh and fat in carcasses or joints is relatively straightforward, detecting specific meats in processed forms is more challenging.

Identification of Horse Meat in Food

Chemical Tests

• Horse flesh contains higher glycogen levels, but caution is needed as the liver of various animals, especially pigs, also has glycogen, potentially leading to false positive results in tests.
• Presence of 1-2% linoleic acid can indicate the presence of horse fat when mixed with other fats like lard or beef/mutton fat. In comparison, other animal fats contain less than 0.1% linoleic acid.
• Iodine value test: Measures the amount of iodine absorbed by unsaturated fatty acids in the fat, with different animals showing varying values.

Comparative Values

• Refractive Index: Hors fat - 53.5, Ox fat - less than 40, Pig fat - not exceeding 51.9.
• Iodine Values:
• 
  
  • Horse: 71-86%
  • Ox: 38-46%
  • Sheep: 35-46%
  • Pig: 50-70%
  • Good Lard: 66%

Biological Tests

• Precipitin Test: Detects specific antibodies in animal blood serum, useful for identifying horse flesh in meat mixtures.
• Complement Fixation Test: Utilizes serum complement to detect specific antigen-antibody reactions, often used with guinea-pig serum and indicator systems like sheep cells and rabbit serum.
• ELISA Test (Enzyme Linked Immunosorbent Assay): Relies on antibody-antigen binding, applied in various fields including meat identification due to protein composition differences in animals.

ELISA Test Process

• Extract from meat sample placed in a test tube.
• Specific sera added, forming antigen-antibody complexes.
• A secondary antibody with an enzyme added to produce a color reaction specific to the target antigen.
• Positive identification of horse meat possible within six hours, detecting adulteration as low as 3%.

Techniques for Species Identification

• Other methods include microscopical electrophoresis, various chemical procedures, agar-gel diffusion, and gas-liquid chromatography.

For more details, refer to the physical and chemical characteristics of meat.

Regulatory Provisions in Meat Trade and Industry

• Current State of the Meat Industry in India:
  • The meat industry in India is still in its early stages, with even slaughterhouses in major cities lacking modern operational practices.
  • Traditional methods of slaughter and meat distribution are predominantly followed.
• Need for Regulatory Provisions:
  • Regulations governing the meat trade and industry in India are yet to be established and enforced effectively.
  • Models from developed countries like Great Britain offer comprehensive regulatory frameworks that could be beneficial for implementation in India.
• Focus on Livestock Transportation:
  • Emphasis is placed on maintaining the health and cleanliness of animals during transportation to slaughterhouses.
  • It is crucial to prevent contamination, injury, stress, weight loss, and disease during the journey.
• Importance of Proximity to Slaughterhouses:
  • Livestock should be slaughtered as close to the point of production as possible to minimize travel time and associated risks.
  • Shorter journeys help in preserving the well-being of animals, especially young and vulnerable ones.
• Regulations in Developed Countries:
  • Various countries, including Great Britain, have detailed regulations for the humane transport of animals.
  • International standards, such as the IATA Live Animals Regulations, set guidelines for animal transportation by air.
• Specific Regulatory Orders:
  • The Animal Health Act 1981 empowers the formulation of orders concerning animal welfare during transit in Great Britain.
  • Notable regulations include the Conveyance of Live Poultry Order 1919 and the Transit of Animals (General) Order 1973.

Transit of Animals (Road and Rail) Order 1975

• Overview:

  • The Order enhances existing laws concerning the welfare of farm animals transported within Great Britain.

• Schedule 1: General Provisions for Road and Rail Vehicles

  • Road vehicles must be sturdy and equipped with fittings for partitions to prevent animal injury.
  • Ramps should have gentle gradients and suitable battens to avoid slipping.
  • Vehicles with multiple floors need ramps or lifting gear for animal movement.
  • Ventilation, inspection accessibility, and tying points for animal security are mandatory.

• Schedule 2: Separation of Animals During Transport

  • Specific animals must not be transported together to ensure their safety and well-being.
  • Exceptions exist for certain combinations, like horned and polled cattle when properly secured.

• Schedule 3: Cleansing and Disinfection

  • Mandatory cleansing and disinfection to prevent the spread of diseases must occur after unloading.
  • Inspectors have the authority to enforce these measures, with costs borne by non-compliant vehicle owners.

• Loading and Off-loading:

  • Animals should not suffer injury during loading and unloading processes.
  • Various methods like ramps, lifting gear, and manual lifting should be employed for safe transport.

Animal Transportation Regulations Summary

• During transportation, it is crucial to prevent animals from being exposed to harsh weather conditions, inadequate ventilation, or any situation that may cause harm. Sheep can be transported on an open top floor without cover as long as they are not unduly distressed or injured.
• If the vehicle floors are not anti-slip, sand or suitable materials should be used. Partitions in vehicles must be a certain height to separate different types of animals.
• Animals should always be accompanied by an attendant during transport to ensure their well-being. The distance between the roof and floors in multi-tier vehicles must allow animals to stand comfortably.
• Overcrowding, leading to potential injury and suffering, is strictly prohibited. Adequate food and water must be provided to animals every 12 hours, unless the journey is completed within 15 hours.

Animal Welfare and Health

• Unfit animals or those expected to give birth during transit are not allowed to travel, except with veterinary approval. Any animal becoming unfit during the journey should receive prompt veterinary care or be slaughtered.
• Inspectors have the authority to intervene in cases of unfit animals or those likely to give birth. Carcasses should not be transported alongside live animals, except for animals that have died during the journey, which must be disposed of promptly.

Challenges and Recommendations

• Enforcement of these regulations requires cooperation among stock owners, attendants, and inspectors to ensure animal welfare and cleanliness standards are met.
• To enhance animal cleanliness, stricter cleansing and disinfection protocols are suggested. Consideration should be given to installing sumps for liquid waste and sealing upper floors of multi-tier vehicles to minimize contamination.
• Transporting sheep on open floors can lead to issues, especially in inclement weather, affecting slaughter and carcass quality. Practices like this raise animal welfare concerns, particularly during wet and cold conditions.

In conclusion, while regulations aim to prevent harm and suffering to animals during transportation, challenges in enforcement exist. Collaborative efforts and stricter measures are necessary to ensure the well-being of animals during transit.

American Regulations on Animal Transport

• Minimum Floor Space Requirements

  • American regulations specify the minimum floor space required for animals during transport.
  • For pigs, the prescribed floor space is 335 cm².
  • Sheep require a minimum of 213 cm², while calves need 271 cm³.

• Space Allocation for Livestock

  • Guidelines are issued to livestock shippers and truckers regarding the number of animals that should be loaded onto trucks and trailers.
  • This aims to reduce injuries, premarket deaths, and crippling of livestock during transit.

• Calculating Number of Animals for Transport

  • The process involves determining the average weight of the livestock.
  • The legal load limit of the vehicle is divided by the average animal weight to determine the total number of animals that can be legally transported.
  • This total is then divided by the length of the loading space to establish the number of animals per running foot of space.
  • These calculations are cross-checked with the provided space allocation guide.

• Regulations on Meat Storage

  • Temperature regulations for meat, offal, and meat products vary across different countries.
  • In Britain, regulations mandate suitable refrigeration for meat storage unless removed within 48 hours of slaughter.
  • Similar provisions exist in regulations governing fresh meat export to address health concerns in intra-community trade.

• EEC Directives on Meat Handling

  • EEC directives outline requirements for abattoirs, including adequate chilling and refrigeration facilities.
  • Meat must be chilled promptly after inspection and maintained at specific temperatures.
  • Cutting plants must have cooling equipment to regulate internal meat temperatures.
  • Temperature control measures are specified during cutting and processing.

• Handling Poultry

  • EEC directives stipulate immediate cleaning and chilling of poultry meat post-inspection.
  • Poultry meat must be maintained at controlled temperatures not exceeding 4°C.

Summary and Explanation of Meat Transport Regulations

• Transport Regulations in the Common Market

  • Transport of fresh meat (red and white) in the Common Market must maintain specific temperatures for trade within the Community and imports.
  • Abattoirs supplying meat for local consumption in the FEC countries are not subject to these regulations.

• Temperature Standards for Meat

  • Carcases of beef and veal destined for freezing must be immediately chilled after slaughter.
  • Inner temperatures for beef and veal should not exceed 7°C, while for pig meat, it should not exceed 4°C.

• Regulations in South Africa

  • Detailed regulations in South Africa specify temperature, humidity, and air circulation requirements.
  • Specific temperature ranges and air speeds are mandated for chilling and storage of different types of meat products.
  • For example, initial chilling of warm carcasses requires temperatures below 7°C and specific air speeds.
  • Storage temperatures for chilled products range from -20°C to -5°C with controlled humidity levels.

• Additional Requirements in Refrigeration Rooms

  • Refrigeration rooms in South Africa must display details about cubic capacity, permissible product loading, temperature reduction, and introduction temperatures.
  • This information facilitates proper handling and storage of chilled meat products.

• Variations in Regulations

  • Differences in temperature requirements, humidity levels, and air speeds across countries reflect varying operational practices and expert opinions.
  • Refrigeration engineers and meat scientists influence these regulations based on regional practices and standards.

Refrigeration Practices for Meat Processing

• Introduction to Recommended Refrigeration Practices

  The Codex Alimentarius Commission, part of the Joint FAO/WHO Food Standards Programme, released advisory guidelines in 1976 for the hygienic handling of fresh meat products. These guidelines were intended to serve as essential checklists for national enforcement authorities.

• Immediate Refrigeration of Meat

  Meat deemed suitable for human consumption must be promptly refrigerated under close supervision after being processed. Pre-rigor cutting and boning are permissible in temperature-controlled rooms, but there should be no delays in transferring the meat to chilling or processing areas.

• Provisions for Chilling and Freezing Rooms

  Specific regulations apply when placing carcasses, parts of carcasses, or edible offals in chilling or freezing rooms:

  • Entry restrictions and door management
  • Capacity limitations and temperature monitoring
  • Proper hanging and air circulation for meats
  • Prevention of condensation and efficient refrigeration
  • Defrosting procedures and water removal for refrigerating coils

• Freezing Procedures

  Guidelines for freezing meat include:

  • Suitable trays and carton stacking
  • Prevention of drips and efficient defrosting of refrigerating coils
  • Proper temperature maintenance and water removal

• Storage in Freezer Rooms

  When placing meat in freezer storage, considerations involve:

  • Stacking on pallets with adequate air circulation
  • Maintaining proper temperatures and minimizing fluctuations
  • Defrosting coils regularly and ensuring water removal

• Beef Chilling Standard

  The Codex Alimentarius standard recommends a temperature of 15°C or lower at the center of a round of beef within 20 hours. 

Antemortem Care and Management of Food Animals

• Distinction between Antemortem Care and Antemortem Inspection

  • Antemortem care involves managing animals before slaughter to ensure they do not suffer mentally or physically, promoting humane slaughter and quality meat production.
  • Antemortem inspection examines animals before slaughter to confirm they are disease-free and safe for human consumption.

• Essentials in the Slaughter of Food Animals

  • Animals should be dispatched without unnecessary suffering.
  • Humane conditions must be maintained to reduce fear and stress during the slaughter process.
  • Efforts should be made to minimize stress on animals before slaughter, ensuring expeditious and efficient procedures.
  • Lairage accommodation plays a crucial role in reducing stress and improving carcass quality.

• Optimal Conditions and Practices

  • Animals should be kept in familiar social groups to prevent conflicts, especially among young bulls.
  • Proper lighting, gentle handling, and avoidance of frightening stimuli are essential in lairage areas.
  • Animals should receive a minimum resting period of 6 hours and not be held for more than 36 hours before slaughter.
  • Vigilance is necessary to prevent bullying and to separate animals in oestrus.

Stunning, Slaughter, and Dressing Operations

• The following precautions are taken before the actual slaughter:
  • Bleeding should occur immediately after stunning for optimal results.
  • The animal must be in good health without heart or lung issues affecting bleeding.
  • The animal should not witness the slaughtering process to minimize stress.
• Efficient and quick slaughter using well-maintained instruments is essential to reduce stress on the animal.
• Proper stunning by trained individuals is crucial to prevent injuries and ensure good meat quality.

Methods of Stunning

• Captive Bolt Pistol:
  • A device propelled by a blank cartridge that induces insensibility in animals.
  • Commonly used in cattle, sheep, and calves for effective stunning.
• Electrical Stunning:
  • Utilizes low-voltage current to stun animals, commonly used for pigs and poultry.
  • The method involves passing current through the animal's brain, rendering it unconscious.

Special Considerations

• In the cases of Jewish and Muslim slaughter methods, stunning before slaughter is not required.
• Specific guidelines exist for stunning pigs and turkeys to prevent unnecessary suffering.
• Proper care must be taken during the stunning process to ensure humane treatment of animals.

```html

Electric Shock for Stunning Poultry

• The electric shock for stunning poultry should have a strength of at least 250 milliamperes and a voltage of at least 75 volts, applied for 10 seconds.
• When used correctly by trained operators, low voltage stunners in good condition are effective and humane for poultry.

Signs of an Electroplectic Fit

• Indications of an electroplectic fit include eyes wide open, absence of corneal reflex, head curved backward, limbs fully extended after initial tremors, and no pain reaction during shackling or sticking.
• In poultry, signs of electroplectic fit include slightly spread wing feathers, extended wings pointing downward, and all tail feathers turned up over the back.

Slaughter Practices in India and the Far East

• In India and the Far East, many animals are slaughtered while conscious.
• Methods of slaughter in these regions include the Halal method (similar to the Jewish method) and the Sikh or Jakta method, involving decapitation with a sword.

Jewish Slaughter

• According to Jewish law, animals must be alive, healthy, and free from disease or injury at the time of slaughter.
• Prior stunning is prohibited in Jewish slaughter practices.
• Animals that may be slaughtered according to Jewish faith include cattle, calves, sheep, goats, deer, and poultry.
• The cut in Jewish slaughter must be made swiftly and must sever the skin, muscles, esophagus, trachea, carotid arteries, and jugular veins.

Muslim Slaughter

• Practices related to the slaughter of animals and meat consumption in the Muslim faith are similar to Jewish practices.
• Consideration for animal welfare is paramount in both Jewish and Muslim slaughter practices.
• Animals must not be slaughtered in view of other animals and should be fed and watered beforehand.

```

Line Dressing in Slaughterhouses

• Definition of Line Dressing

  • The process of line dressing involves the separation of head, feet, hides, excess fat, viscera, and offal from the bones and flexible muscular tissue of animal carcasses.

• Methods of Line Dressing

  • Gravity Rail System:
    • Carcases are suspended from a spreader and a single wheel trolley, gravitated to each station, and manually stopped on the overhead rail. Suitable for lower slaughter rates.
  • Intermittent Powered System:
    • Carcases are mechanically moved at intervals along a level rail using a variable timing device. Suitable for moderate slaughter rates.
  • Continuous Powered System:
    • A sophisticated system with mechanical components for higher slaughter rates. Includes a hide puller and moving-top inspection table.
  • Canpak System:
    • Utilizes a continuous conveyorized method for suspended carcasses, with a sequence of 30 mechanical operations carried out.

• Advantages of Line Dressing

  • Operators are consistently engaged in the process.
  • Enhanced safety as the carcass is overhead, leading to a more hygienic environment.
  • Labour requirements are reduced due to mechanization.
  • Optimizes space and increases the value of the carcass, hide, and offal through superior handling.

```html

Abattoir Requirements and Designs

• Abattoirs can be privately owned or provided by the local authority.
• The local authority is responsible for owning the buildings and essential services like sanitation, animal feeding, meat provision, and inspection.
• Slaughtering is done by a contractor's staff or municipal employees for better quality control.
• Efficient and durable equipment is crucial for smooth operations, even if it is more costly.
• A competent maintenance staff is essential for ensuring mechanical operations run smoothly.

Legislation and Slaughterhouse Planning

• Legislation mandates separate slaughterhouses for different animal species.
• Slaughterhouse layout and equipment should promote efficient and hygienic operations.
• Planning starts with determining the maximum daily kill for each animal class and managing by-products.
• Full-time slaughter is necessary for economic handling of by-products and reducing overhead costs.

Facilities Required for Slaughterhouses

• Adequate lairage for holding animals.
• Sufficiently large slaughter premises.
• Rooms for gut and tripe processing.
• Storage rooms for fat, hides, horns, and hooves.
• Provisions for sick animal detention.
• Chilling or refrigerating rooms.
• Laboratory for essential tests.
• Facilities for efficient veterinary inspections.
• Waterproof, easy-to-clean flooring with proper ventilation and water supply.
• Equipment for hand and tool cleaning in work-rooms.
• Provisions for carcase dressing and non-corrodible instruments.
• Manure storage and disposal facilities.
• Cleansing and disinfecting of animal transport vehicles.

Site Selection

• Abattoir sites should have water and electricity facilities.
• Urban sites should be avoided in favor of rural or nominated industrial areas.
• Sites should be near public transport, free from pollution, and away from dwellings.
• Abundant and constant water supply is essential with proper sewer connections.

Necessary Features in Modern Meat Plants

• Various forms of abattoir design exist, but certain features are essential in a modern meat plant.

```

Livestock Lairage Practices

• Introduction to Lairage Facilities:
  • 1. Lairage
  • 2. Slaughter hall
  • 3. Emergency slaughter hall
  • 4. Refrigeration accommodation
  • 5. Detained meat room
  • 6. Condemned meat room
  • 7. Hide and skin store
  • 8. Gut and tripe room
  • 9. Offal room
  • 10. Edible fat room
  • 11. Cutting rooms
  • 12. Inedible area
  • 13. Despatch area
  • 14. Changing rooms
  • 15. Manure bay
  • 16. Vehicle washing
  • 17. Veterinary office
  • 18. Laboratory
• Definition and Importance of Lairage:
  • Lairage serves as a resting place for livestock before slaughter, aiding in improving carcass quality.
  • It involves providing animals like cattle, sheep, and pigs with food and water until slaughter time.
  • Adequate lairage space is essential, with specific requirements for different animals.
• Key Considerations in Lairage:
  • Ensuring a stress-free environment for animals through proper lighting and ventilation.
  • Preventing conflicts among animals and maintaining their comfort.
  • Separating animals in heat or dominant individuals to avoid issues.
• Handling and Settlement Before Slaughter:
  • Animals should be physiologically settled before slaughter for better meat quality.
  • Factors like age, journey length, and environmental conditions influence the settling time.
  • Maximum and minimum holding periods for different animals should be adhered to.
• Design Considerations for Lairage:
  • Optimal pen sizes for different livestock categories to ensure comfort and ease of handling.
  • Emphasis on cleanliness, animal welfare, and efficient handling systems.
• Specifics for Sheep and Pig Lairage:
  • Sheep pens should have specific height and water trough placements for ease of access.
  • Pig pens require sturdy construction and measures to reduce aggression, especially in hot weather.

Abattoir Design

• Manure Management

  Abattoirs produce significant amounts of waste in the form of bedding and dung, which need regular removal.

• Slaughter Hall Design

  The size and layout of the slaughter hall depend on the type of slaughter system used. It should be spacious, well-ventilated, and well-lit, following legislative requirements for natural light.

• Utilization of By-Products

  Modern meat plants should carefully consider using by-products efficiently. Blood and edible by-products are valuable resources that should not be wasted.

• Slaughter Methods

  Most developed countries mandate that animals in abattoirs be rendered unconscious before slaughter, except for those for specific rituals. Different countries employ various methods, such as mechanical stunning or specific cutting techniques.

Meat Inspection Procedures

• Ante-mortem Inspection:
  • Ante-mortem examination is crucial before slaughter to ensure meat consumer safety.
  • Early-stage diseases may not show obvious symptoms during post-mortem examination.
  • Ante-mortem inspection helps in differentiating between normal and abnormal livestock.
  • Abnormal animals may include emaciated stock, animals with specific diseases, or those with toxic residues.
  • Animals with localized conditions or potential post-mortem lesions require detailed examination.
  • Veterinarians make decisions on approval for slaughter, condemnation, special precautions, delayed slaughter, or casualty slaughter.
• Post-mortem Inspection:
  • A trained meat inspector must be present during slaughter, bleeding, and carcass dressing.
  • Examination should cover aspects like nutrition state, traumas, edema, bleeding efficiency, and abnormal odors.
  • Post-mortem inspection should be systematic, examining every part thoroughly.
  • The slaughterhouse should have ample natural light for lesion detection, supplemented by white electric light.
  • Examination should occur during or immediately after dressing.

Summary: Guidelines for Organ Examination in Meat Inspection

• After a general examination, each organ must undergo a detailed inspection.
• Key points to note during examination include size, color, consistency, general appearance, and any pathological lesions present.
• Organs and carcasses should be condemned for human consumption under specific conditions like the presence of certain diseases or conditions.
• 
  
  • Anthrax, black quarter, and cysticercus cellulosae are some examples of conditions that render meat unfit for consumption.
  • Decomposition, emaciation, and certain infectious diseases like foot-and-mouth disease and rabies are also causes for condemnation.
  • Conditions such as mastitis, metritis, and various types of acute inflammations like pericarditis and pleurisy are to be noted.
  • Tuberculosis, tumors, and specific infections like swine fever and erysipelas are among the conditions warranting condemnation.
  • Special consideration is given to animals with tuberculosis, where different manifestations of the disease may lead to condemnation.
  • Animals with certain conditions may be allowed for slaughter and consumption after appropriate measures are taken to ensure safety.

It is crucial to adhere to these guidelines to ensure the safety and quality of meat for human consumption.

Tuberculosis Control in Slaughterhouses

• In cases of tuberculosis affecting serous membranes, it is crucial to eliminate the walls of the corresponding cavity. Similarly, any organ with a tuberculous lesion or associated lymph node involvement should be destroyed to prevent the spread of the disease.
• When tuberculosis is present in a bone, complete destruction of the entire skeleton is necessary for containment.
• For other scenarios, where tuberculosis is not as widespread, the carcass can be considered for human and animal consumption after careful removal and destruction of all tuberculous lesions.

Handling of Diseased Tissues

• All necrotic tissues, organs displaying gangrene, degeneration, caseation, calcification, cysts, or any other pathological conditions must be excised and condemned along with a sufficient margin of surrounding healthy tissue.
• The remaining carcass can then be evaluated individually for further processing based on its condition.

Disposal of Infected Materials

• All condemned materials that are diseased and infective should be promptly removed from the slaughterhouse premises.
• These materials should be treated through methods such as incineration or chemical/thermal treatment to render them non-infective and harmless.

Meat from Dead Animals

• Meat from animals that have died from natural causes or diseases often exhibits engorged blood vessels and a dark red appearance due to inadequate bleeding.
• Such carcasses decompose rapidly, making their meat unsuitable for human consumption in most cases.
• Exceptions are made for apparently healthy animals that meet a sudden demise due to accidents, allowing their carcasses to be processed for meat sale.

Emergency-Slaughtered Animals

• Animals that require emergency slaughter due to accidents or diseases may have their meat inspected and approved for sale if deemed safe for consumption.
• Instances include animals with severe injuries that would compromise their future viability or those experiencing acute respiratory distress from specific conditions.
• Meat inspectors play a crucial role in ensuring that emergency-slaughtered animals' meat meets public health standards before it enters the market.

Understanding Judgement and Grading of Carcase Meat Cuts

• Changes in Meat Post-Slaughter:
  • Meat undergoes significant changes within a day or two after slaughter.
  • Initially dark and sticky, it later becomes lighter in color and wet.
  • Exhausted animals have dark, fiery meat due to depleted glycogen content.
• Factors Affecting Meat Quality:
  • Unfavorable pre-slaughter conditions can lead to rigor mortis affecting meat quality.
  • Conditions like muscular haemorrhage, myositis, and dystrophy impact meat cuts.
  • Bruising is a critical factor to consider while judging meat quality.

Veterinarians' Roles in Wholesome Meat Production

• Importance of Veterinarians:
  • Veterinarians play a crucial role in ensuring the production of safe and wholesome meat.
  • Commercial interests may compromise meat quality, emphasizing the need for veterinary oversight.
• Antemortem Inspection:
  • Comprehensive examination of animals before slaughter is essential to identify health issues.
  • Observations on species, age, condition, and behavior help ensure meat safety.
• Postmortem Inspection:
  • Post-slaughter examination by veterinarians guarantees the production of wholesome meat.
• Role in Disease Control:
  • Veterinarians facilitate the identification and control of diseases within livestock herds.
  • Collaboration with health authorities ensures regulatory compliance in the meat industry.
• Personal Hygiene and Cleanliness:
  • Ensuring high standards of personal hygiene and cleanliness responsibility among employees.
  • Arranging for periodic medical examinations of personnel in an abattoir.
  • Making staff familiar with current meat hygiene legislation and innovations in slaughterhouse sanitation.
• Hygienic Handling of Meat Production:
  • Implementing legislation related to abattoir construction, operations, and meat inspection.
  • Controlling the use of chemical and pharmaceutical preparations on the farm.
  • Promoting high health standards in livestock care during transportation, auctions, and in meat plant lairages.
  • Conducting pre- and post-mortem examinations to ensure meat safety.
  • Ensuring high standards of hygiene at all stages, from the farm to the consumer's home.
• Animal Health and Hygiene:
  • Emphasizing the importance of sound husbandry methods for producing clean animal carcasses.
  • Addressing issues like parasitic gastroenteritis, blow fly problems, and skin damage due to poor hygiene.
  • Preventing injuries during transportation, handling, and slaughter to maintain meat quality.
  • Ensuring animals receive ample water and proper rest to improve meat quality and reduce bacterial contamination.
• Hygienic Practices in Meat Handling
  • Animals in holding areas should be kept in conditions that prevent further contamination of meat products such as fat, hides, and skins.
  • Sheep should have clean straw bedding, while cattle should be housed on solid floors with good drainage.
  • Live animals presented for slaughter must be clean and dry to minimize carcass contamination.
  • In some regions, cattle and sheep pass through water sprays to reduce contamination levels.
  • Contamination through hands, clothing, or equipment should be avoided to prevent bacterial growth.
  • Use of hygienic stainless steel sheaths for knives is essential to prevent contamination.
  • Regular scalding or pressure cleaning of slaughter floors and equipment helps maintain low bacterial levels.
  • Washing carcasses with a fine spray of water reduces bacterial contamination, with varying volumes, pressures, and temperatures used.
  • Water purity standards for washing should match those for drinking water.
  • After washing, beef sides are often covered in sterilized linen sheets soaked in salt solution to improve appearance.
  • Chlorinated water washing with specific concentrations helps ensure hygienic meat production.
  • Offal like liver, kidneys, and heart must also be washed thoroughly.
  • Facilities for hand washing and knife sterilization are crucial in both the abattoir floor and meat processing areas.