Livestock Slaughter - PVNRTVU SHIKSHANA

Livestock Slaughtering

Preparing Livestock for Slaughter

At the time of slaughter, animals should be healthy and physiologically normal. Slaughter animals should be adequately rested. They should be rested, preferably overnight, particularly if they have travelled for some times over long distances. However, pigs and poultry are usually slaughtered on arrival as time and distances travelled are relatively short and holding in pens is stressful for them. Animals should be watered during holding and can be fed, if required. The holding period allows for injured and victimised animals to be identified and for sick animals to be quarantined.

When ready for slaughter, animals should be driven to the stunning area in a quiet and orderly manner without undue fuss and noise. Droving can be facilitated using flat canvass straps, rolled plastic or paper, and in the case of stubborn animals, prodders can be used occasionally. Animals should never be beaten nor have their tails twisted. Animals should be led in single file into the stunning area where they can be held in appropriate restraining device(s) before stunning

Restraint devices

It is very important that slaughter animals should be properly restrained before stunning or bleeding. This is to ensure stability of the animal so that the stunning operation can be carried out accurately and properly. Different types of restraints are appropriate for different species:

Cattle: A stunning box is the most common method of restraining cattle (Fig. 25, 44). The size of the box should be just wide enough to prevent the animal from turning around, and so be difficult to stun. The floor of the box should be non-slip. A simple neck crush used by farmers to restrain cattle for weighing is suitable for small-scale operations (Fig. 45). Restraining tame cattle outside the stunning box by securing the head in a halter and then pulling the rope through a metal ring in a concrete floor is effective. It is recommended that the operator should be positioned behind protective steel bars.

Simple, Effective Race and Neck Crush for Cattle Restraint

Small- scale operation position of the pre-stunning operator behind protective steel bars

Sheep/goats: A properly constructed metal stunning box is appropriate. However, they can be restrained manually quite satisfactorily.

Sheep/goat stunning box

Stunning Methods

Percussion Stunning

It is desirable to render an animal unconscious before it is slaughtered in order to eliminate pain, discomfort and stress from the procedure. Most developed and many developing countries have legislation that requires pre-slaughter stunning, with the exception of authorized ritual slaughter like Kosher or Halal. In some circumstances, traditional slaughter may be exempt from pre- slaughter stunning. Whatever the stunning method, the animal should be rendered unconscious for long enough so that bleeding results in enough loss of blood to cause death from lack of oxygen to the brain (cerebral anoxia). In other words, death should occur before the animal would have regained consciousness after stunning, had bleeding not taken place. There are three main technologies used to effect stunning—Percussion, Electrical and Gas. Only the first two are commonly used in developing countries.

This method produces a physical shock to the brain.

Captive bolt: This method works on the principle of a gun and fires a blank cartridge and it propels a short bolt (metal rod) from the barrel. The bolt penetrates the skull bone and produces concussion by damaging the brain or increasing intracranial pressure, causing bruising of the brain. The captive bolt is perhaps the most versatile stunning instrument as it is suitable for use on cattle, pigs, sheep and goats as well as horses and camels, and can be used anywhere in the world. Although electrical stunning is preferable to captive bolt pistols for stunning pigs and sheep, there are several different manufacturers of captive bolt pistols, and after the initial expense, running costs are minimal. Users must ensure sufficient supply of cartridges, which may be different in caliber for stunning guns from the different manufacturers. These features make the captive bolt the stunning instrument of choice, particularly in developing countries.

There are two variations of the gun. One has a handle and trigger. The other comprises hand- held barrel, which is tapped against the skull, which sets of the cartridge explosion.

Another type of bolt has a flat, mushroom end. Unconsciousness is achieved through percussion by strong blow to the skull. The brain is not penetrated, and as the animal is not killed, it is a method that is acceptable in many countries for Halal slaughter. When in use, the captive bolt is positioned on the correct spot on the animal’s head. Poor maintenance is a major cause of poor stunning and the guns must be cleaned and serviced regularly, according to the manufacturer’s instructions.

Correct positioning of stunning gun for different species (horse, cattle, goat, sheep and pig)

Use of Captive Bolt Pistol (CBP)

Bottom part removed from main part of CBP for loading the cartridge
CBP in firing position (firing pin to be released through trigger)
CBP with expelled bolt after firing (rubber rings stop expulsion and partially withdraw bolt)

Hand-held barrel captive bolt gun

Wrong position of the captive bolt pistol

Mushroom bolt stun gun

For effective stunning, it is important that the operator is well trained in its use of the stunning gun. If the operator becomes fatigued, accuracy of stunning is reduced, so in large plants, rotation of two stunners is recommended. Stunning of bigger pigs may require a stronger cartridge, as the sinus cavities of the skull are larger. Large bulls have a bony ridge in the forehead and penetration may be more difficult, requiring off- centre aim. A captive bolt gun is not suitable for stunning ostriches. Their brain is small and lobulated, and the bolt does not produce proper concussion.

Gunshot In circumstances where animals are too fractious to be handled in the normal way, such as when they cannot be loaded on the farm or led into the stunning restraint, gunshot with a free, soft-nosed bullet is effective. A 22-calibre bullet is sufficient for most animals. Shooting with a free bullet can be dangerous to operators. If the animal is to be slaughtered on a farm, it should be accurately shot while standing or lying on soft ground to prevent the bullet from ricocheting.

Electrical Stunning

(Use in cattle or other large species is in development, but if not properly applied it may result in excessive haemorrhage in the muscles or spinal fractures.) Electrical stunning induces electroplectic shock or epileptic state in the brain. This state should last for long enough for bleeding to be carried out so that the animal dies from cerebral anoxia. A low voltage alternating electric current is applied by means of two electrodes, which are placed on either side of the brain using tongs. Since the brain of animals is small, the electrodes should be accurately and firmly placed high up on the sides of the head in sheep, goats, pigs and ostriches.

Tongs for electrical stunning of sheep or goats

Another way is to place one electrode under the jaw and the other on the side of the neck behind the ears. This type of head-only stunning is reversible and the animal will regain consciousness. For this reason, stunned animals should be bled immediately after stunning.

Irreversible stunning causes cardiac arrest. Here a third electrode is placed elsewhere on the body. Electrodes are applied in the form of tongs. They should never be placed on sensitive areas such as the eye, inside the ear nor rectum.

Generally, electrical stunning of cattle or other large species may result in excessive haemorrhages or spinal fractures due to large muscle spasms. This will be particularly so if unsophisticated technology is used. New Zealand and some other countries have developed modern methods for electrical stunning of cattle to overcome these problems, in particular for beef exports to some Muslim countries or for installation in slaughterhouses in Muslim countries where this method is acceptable. The New Zealand technique is ‘the Ranguiru System⁴ or Wairoa Process⁵’ and is a head-only stun.

Electric stunning of cattle for large-scale slaughtering. Device is started through remote control once animal has entered stunning box.

The Ranguiru system is a modified electrical stun, which is applied to Western-type cattle slaughter, where the animal is stunned through the brain and the heart stop beating. It is not accepted as Halal by Muslims.

The Wairoa process is a slaughter technique developed in New Zealand, which involves an electrical head-only stunning. This renders the animal insensitive to pain but able to recover if the slaughter cut is not made. The heart remains beating. The system is humane, safe for workers and generally accepted as Halal by Muslims.

Carbon Dioxide gas Stunning

The use of carbon dioxide (CO₂) gas is a relatively new method of stunning suitable for pigs and poultry. However, it is applicable only at large industrial plants, as the sophisticated technical equipment is relatively costly to install. Basically, animals are stunned using various concentrations of CO₂ in air. Concentrations of CO₂ for the stunning of pigs are at least 80% in air for 45 seconds and poultry of 65% for 15 seconds. The acceptability of this method on welfare grounds has been questioned however. For some genetic types of pigs, it may be satisfactory, and for others may be stressful.

Currently Argon gas is being tested for stunning purposes. It is assumed that Argon gas may have some advantages over CO₂, but the costs may be higher.

Malpractice in immobilization of livestock

The aim of rendering slaughter animals unconscious prior to bleeding is in good slaughterhouse practice achieved by using captive bolt pistols, electrical tongs or CO₂-gas. For the immobilization of bovines and pigs a blow to the skull with a large- sized hammer used to be a wide-spread method and is still being practised, in particular in developing countries. The method requires only manual force, no maintenance of equipment or spares as cartridges, and is therefore cheap (Fig. 66).

A blow with the hammer is certainly preferable to no pre- stunning, but it requires a skilled operator. Very often additional blows are needed, if the animal was not hit properly. The hammer method is prone to a high failure rate and should be replaced wherever possible by one of the above-mentioned stunning methods. Particular malpractice can be observed in pig slaughter, when a number of pigs are driven into a stunning pen and indiscriminately treated with hammer blows. Because they move around, many animals are not hit efficiently; they need additional blows or arrive fully conscious at bleeding.

Schematic view of CO2 stunning of pigs.

In a discontinuous process the animals enter the CO₂ tunnel (a), are lowered into the pit with high CO₂ concentration where they fall unconscious (b), are lifted up again (c) and expelled from the tunnel (d)

Runway and entrance to a CO₂-tunnel

Pre- stunning of buffalo through blow with a hammer

Group of pigs knocked down by hammer blow and being hoisted for bleeding

In many places in the developing world, immobilization of large ruminants (cattle, buffalo) is still carried out through the use of a sharp, pointed knife sometimes called a puntilla or Spanish pike. The knife is used to sever the spinal cord through the space (Foramen magnum) between the skull and neck position of the backbone. Upon inserting the knife and severing the spinal cord, the animal will collapse. It remains immobilized and the operators have easy access; however, the animals remain conscious until bleeding is complete. This practice should be discontinued, as it is not humane.

Puntilla for immobilization of large livestock

An equally inhumane method of immobilization of large animals involves severing the Achilles’ tendons, which lead to the collapse of the animal. This practice can in particular be observed in camel slaughterhouses. In camel slaughtering it can also be observed that the animals are immobilized by bending the joints of the fore- and hind legs through tying thin wires around. This forces the animals into a painful sitting position. They may be kept like this for many hours before they are slaughtered.

Malpractice can also be observed in the use of electricity for stunning purposes. Electrical tongs can certainly be fabricated through local engineering work in developing countries, but it is essential that the electrical parameters required for efficient and humane stunning be achieved. Stunning tongs without transformers, using the voltage of the mains not only cause a great deal of suffering but also produce inferior meat quality.

Makeshift electric stunning tongs

Absolutely unacceptable are practices using electrical wires attached to the limbs and necks of the animals and inflicting an electrical shock on the animal through connecting to the mains current. Similarly, devices resembling mains-current operated prodders but using high voltage, which are utilised for “stunning” of cattle, are inhumane. Moreover, they spoil the meat and damage the skins.

Religious or ritual slaughter (Halal and Kosher)

Most developed and many developing countries of the world require by law an animal to be rendered unconscious before it is slaughtered. This is in order to ensure that the animal does not suffer pain during slaughter. However, exceptions are made for the Jewish (Kosher) and Muslim (Halal) slaughter of livestock. Here stunning generally is not allowed and the animal is bled directly using a sharp knife to cut the throat and sever the main blood vessels. This results in sudden and massive loss of blood with loss of consciousness and death. However, many authorities consider that religious slaughter can be very unsatisfactory and that the animal may not be rendered unconscious and suffer considerable discomfort and pain in the slaughter process.

A number of factors must be given serious consideration before this type of slaughter is acceptable: -

Animals that are slaughtered according to Kosher or Halal requirements should be securely restrained, particularly the head and neck, before cutting the throat. Movement results in a poor cut, bad bleeding, slow loss of consciousness (if at all) and pain. This has serious implications for animal welfare. The knife that is used to cut the throat and the carotid and jugular blood vessels must be razor sharp and without blemishes and damage. This is to ensure a swift, smooth cut across the throat behind the jaw and to ensure immediate and maximum gush of blood. Poor bleeding causes slow loss of consciousness and reduces meat quality.
Animals should not be shackled and hoisted before bleeding. This causes them severe discomfort and stress. Hoisting should be done only after the animal has lost consciousness Restraining equipment should be comfortable for the animal.
Operator competence is of great importance in order to carry out satisfactory religious slaughter, and the authorities should license all slaughter personnel. A poor technique will result in great suffering and cruelty to the animal. Religious slaughter should be carried out paying attention to detail and ensuring the method, equipment and operators are correct. The slaughter process is slow.

The captive bolt gun is suitable for this stunning when using the mushroom shaped head of the bolt (Fig. 55). The mushroom gun is an improvement on the plain bolt, as this bolt does not penetrate the brain and cause death. This should be more acceptable to the religious authorities, and its use would encourage more humane slaughter amongst Muslims in developing countries, thereby improving animal welfare.

Fortunately, many Muslim authorities accept some forms of pre-slaughter stunning. Many Muslim authorities permit electric stunning of cattle, sheep and poultry, whose meat is destined for Muslim communities, because the animals subjected to this stunning method would recover if no bleeding was carried out. Electric stunning is also the method of choice in meat exporting countries where stunning of slaughter animals is required by law, for export to Muslim countries. Similarly, Muslim minorities in countries with stringent animal welfare regulations are allowed to use Halal slaughter methods, but in combination with electrical stunning.

Any kind of prestunning for livestock to be slaughtered according to the Jewish Kosher method has not yet been accepted.

Bleeding

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. In sheep and goats, the throat is cut behind the jaw.

Incision for bleeding sheep

The standard method for the bleeding of cattle is to open the skin at the neck between brisket and jaw through a 30-cm longitudinal cut. Then, for hygienic reasons, a clean knife should be used and inserted at a 45⁰ angle in order to sever the jugular and carotid vessels.

Incision for bleeding cattle

For all cuts, the jugular and carotid vessels should be completely severed. If all vessels are not cut, bleeding may be incomplete, causing excessive retention of blood in the tissue, which can result in early spoilage of meat.

A minimum of delay is required between stunning and bleeding for two reasons:

A prolonged delay in bleeding may result in a level of consciousness being regained particularly where animals have been stunned electrically. For livestock, the interval between stunning and sticking/bleeding should also be kept very short. Periods of less than one minute are desirable.
Delayed bleeding will result in an increase of blood pressure, and blood vessels will rupture, causing muscle haemorrhage. This extra blood in the tissue will cause the meat to decompose more quickly, resulting in waste of meat.

Determining insensibility at slaughter

It is important to be able to determine if an animal has become insensible after stunning, as the bleeding and dressing operations must not begin until complete stunning has been achieved.

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, usually when the carcass is hanging on the bleeding rail.

In electrically stunned sheep and goats, a “grand mal” (⁶ A “grand mal” seizure is a severe form of epilepsy characterized by paroxysmal transient disturbances of the electrical activity of the brain. This results in periodic recurrent convulsions of the body or “epileptic fit”) seizure is induced which causes instant unconsciousness. This results in rigid spasms, which can last for up to 30 seconds. The animal should not be evaluated for insensibility until at least 30 seconds after electrical stunning. At no time after stunning should the animal vocalise (squeal, moo or bellow). Vocalising is a sign that the animal can still feel pain. It is normal to have leg-kicking reflexes in an animal that has been properly stunned with electricity, captive bolt or gunshot. If the animal has kicking reflexes, the head should flop like a rag doll. If it makes an attempt to raise its head, it may still be sensible. An animal showing a righting reflex must immediately be re-stunned.

The person assessing insensibility should concentrate on looking at the head and ignore kicking limbs. Gasping is permissible: it is a sign of a dying brain. If the tongue is hanging straight down, limp and floppy, the animal is definitely stunned: if it is curled this is a sign of possible sensibility.

The heads of poultry that have been stunned with electricity should hang straight down after stunning. Birds that have not been properly stunned will show a strong righting reflex and raise their heads.

MAINTENANCE OF GOOD ANIMAL WELFARE STANDARDS

People who handle or slaughter hundreds of animals become desensitised to suffering and have a tendency to become rough or careless unless their daily work is continuously monitored. Managers must maintain high standards of operational animal welfare.

Five Major Critical Control Points

It is strongly recommended that an HACCP-type system be used to measure and monitor the efficacy and performance of livestock and slaughter operators. HACCP—Hazard Analysis and Critical Control Points—is a system primarily used in meat plants to ensure food safety. By adapting the system to make regular measurements at Critical Control Points (CCPs) in the process, various critical operations, which are carried out by workers handling and slaughtering livestock, can be monitored to ensure that it is done correctly, leading to steady improvements in welfare and operational quality. An objective scoring system for certain operations is described. Evaluations of animal welfare against accepted standards and also between evaluators can be made. Five major critical control points of animal handling and slaughter are briefly outlined here.

Suggested control points for monitoring and evaluation are:

Stunning efficacy – the percentage of animals rendered insensible at the first attempt. (Insensibility is assessed according to criteria described on page 84/85.)
1. Captive bolt stunning – correct shooting
2. Electric tongs stunning – correct placement

Bleed rail insensibility – the percentage of animals that remain insensible before and after bleeding (using the same criteria as in 1).

Vocalisation – the percentage of cattle or pigs that vocalise (bellow, moo or squeal) during adverse events such as missed stuns, excessive electric prod use, excessive pressure from restraint device slipping or falling etc. Each animal is scored as a vocalizer or non- vocalizer during handling and stunning, not in the holding pens. Vocalising scoring is not used on sheep as they often do this anyway.

Slipping and falling–the percentage of animals that slip or fall during handling or stunning. Selected stations should be chosen for monitoring.

Electric prods – percentage of animals requiring prodding with an electric goad.

Monitoring and audit of these CCPs must be done on a regular basis.

Objective scoring of efficacy standards at critical control points

1.a. Captive bolt – Stunning efficacy

(Score, per day, a minimum of 20 animals or 20% in large plants)

Excellent – 99-100 % instantly rendered insensible with one shot;
Acceptable – 95-98 %;
Not acceptable – 90-94 %;
Serious problems – less than 90 %.

Action: if one-shot efficacy falls below 95% immediate action must be taken to improve the percentage.

1.b.Electrical stunning – Tongs placement efficacy

(Score all pigs, sheep or ostriches or a minimum of 100 in large plants)

Excellent – 99.5-100% correct placement of stunning tongs;
Acceptable – 99.4-99%;
Not acceptable – 98-95 %;
Serious problem – less than 95 %.

2. Insensibility after stunning

(Score a minimum of 20 animals or 20% in large plants)

-If the animal is hoisted immediately after stunning, evaluate after hoisting (unless it shows obvious sensibility);
-If the animal is left on the ground, wait 15-30 seconds before evaluating to allow spasms to stop (especially in electrically stunned);
-Any animal, which shows any signs of sensibility, must immediately be re- stunned.

Excellent – Cattle – less than 1 per 1000 or 1%;

Pigs – less than 1 per 2000 or 0.05%;

Acceptable – Cattle – less than 1 per 500 or 2%;

Pigs – less than 1 per 1000 or 0.1%.

3. a. Criteria for vocalization of cattle

In crowd pen, lead-up race, stun box or restraint device. (Score minimum of 20 animals or 20% in large plants)

Score each animal Yes for vocalizer and No for non- vocalizer

Excellent – 0.05% or less of cattle Yes;
Acceptable – 3% or less Yes;
Not acceptable – 4-10% Yes;
Serious problem – more than 10%

Do not use vocalization scoring for sheep.

4. Slipping and failing in the stunning area

If the prod causes the animal to vocalize, the current is too strong.

(Score a minimum of 20 animals or 10% in large plants). Score Yes if the animals vocalize and No if don’t.

Excellent – no slipping or falling;
Acceptable – slipping of less than 3% of animals;
Not acceptable – 1% falling down (body touches floor);
Serious problem – 5% falling down or 15%

5.Electric prodding efficacy

If the prod causes the animal to vocalize, the current is too strong.

(Score a minimum of 20 animals or 10% in large plants). Score Yes if the animals vocalize and No if don’t.

a. Electric prods scoring criteria for cattle:

	Crowd pens to race	Entrance to restrainer	Total percentage of prodded
Excellent	no Yesses	* 5% or less	* 5% or less
Acceptable	no Yesses	* 10% or less	* 10% or less
Not accept		* 20% or less	* 20% or less
Serious problem			* 50% or more

Source: Food and Agriculture Organization of the United Nations Regional Office for Asia and the Pacific, Guidelines for humane handling, transport and slaughter of livestock, compiled by Philip G. Chambers, Temple Grandin and Edited by Gunter Heinz, Thinnarat Srisuvan.

SLAUGHTERING PRACTICES AND TECHNIQUES

Forms of Slaughter

Slaughter methods prevailing throughout the world are governed either by tradition, ritual or legislation depending upon the people and the country. In essence, the methods relate to the manner in which the animal is killed and bled and to some extent dressing and handling prior to use as food.

Ritualistic or religious slaughter often requires the animal to be in a state of consciousness at the time it is bled. This is characteristic of Jewish (Kosher), Sikh (Jhatka) and orthodox Islamic (or Halal) slaughters. Some cultures in Africa and Asia also slaughter animals in the conscious state although these do not necessarily carry ritualistic connotations.

Where a complete state of unconsciousness is rendered prior to bleeding the process is known as humane slaughtering. Under such practice, the state of unconsciousness and accompanying painlessness is effected either by mechanical, electrical or chemical means in a process called stunning. Stunning also renders the animals motionless thus eliminating excitement and possible cruelty.

The Humane Method and Conventional Techniques of Slaughter

Unless disallowed by rituals and established traditions, the humane method and associated techniques of slaughter are recommended for use as they allow for safer, more economic and hygienic operations and a desirable quality product. The following steps are crucial in the application of the method;

(a) Stunning

The modern mechanical method of stunning is by shooting, consisting of two forms:

use of a captive bolt pistol which delivers a force (concussion) into the head of the animal to make it unconscious;
use of a penetrating free-bullet gun or firearm. Compression stunners with or without penetrating heads, using air (not cartridges) are also employed in immobilizing livestock.

An older method in which a knocking or striking hammer is wielded on the head of the animal is now disallowed in humane practices in some countries, but in extreme and needy cases the hammer can be used to stun small ruminants by a quick blow at the back of the neck.

Stunning by electricity is used widely on small animals especially pigs. 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 1–4 secs. About 5–7 secs must elapse before the animal is bled. The level of voltage used for sheep and goats is between 60 and 70 volts/AC 50–60 cycles.

Chemical stunning is a term applied to the use of carbon dioxide in making animals immobile before bleeding. Like the electrical form, Co₂ stunning, though a costly method, is nevertheless used quite commonly on small livestock including sheep and goats. The animals are led individually or in pairs into a pit, tunnel or a compartment where CO₂ of 65–75 percent (optimum 70 percent) concentration is released for 60 secs. The animals quickly pass into an unconscious state, but are not suffocated. They are then removed and bled immediately.

It is re-emphasized that stunning only deadens consciousness. So life is still manifest including the pumping action of the heart by which blood is forced out of the body facilitating bleeding.

(b) Bleeding

Stunned animals must be positioned first for bleeding. 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 actual bleeding operation is made by sticking or inserting the sticking knife through the neck behind the jaw bone and below the first neck bone. The object is to sever the blood vessels of the neck and let out blood. If the sticking is made at a lower position than indicated the oesophagus might be cut and the viscera contaminated.

The bleeding should be as complete as possible, the usual time for sheep and goats being about 2 minutes. Insufficient bleeding and slow death could mean that the severance of the neck vessels is incomplete, or specifically that the arteries leading to the head have been missed, having only cut the veins during sticking. Practice and experience, however, perfect the technique.

Hoist bleeding is more hygienic and is recommended. It also facilitates collection of blood for further use.

(c) Skinning

In removing the skin of sheep and goats initial cutting of the skin is done around the leg to expose and loosen the tendon of the hock for use as a means of hanging the carcass. This process is called legging. A second step called pelting (after the term pelt normally applied to the skins of lambs and other wool or fur-bearing animals) involves the removal of the entire skin and preparation of the animal body for evisceration. Tropical sheep and goats have hair not wool on their bodies, thus the term skinning is more appropriate for them. Skinning, like stunning, can be done either in the horizontal or hanging position, the former being more suited to small slaughterhouses and the latter for larger premises with bigger orders and with facilities or equipment for railing the individual carcasses one after another.

(i).Hoist Skinning

With the animal body in the hoist position, and the skinning knife in hand, legging is commenced at the back of the free (unsuspended) leg by removing the skin around the hock and working toward the toes (Fig. 3). This exposes the tendon on the back leg and the smooth joint just above the toe. The foot is cut off at this joint and the tendon loosened and hung on a hook to suspend the leg. The process is repeated for the other leg while the cuts are continued on the inside of both legs towards the naval region. The body skin is next removed. First an opening is made in the front legs, cutting toward the jaw and continuing over the brisket to the naval. Using the knife, the brisket is skinned, but from this stage on, the knife is normally not used further. This is to protect the “fell”, a fine membrane occurring between the skin and the carcass which helps to improve the appearance of the carcass and reduce surface shrinkage. In place of the knife, therefore, skinning is accomplished by fisting or by use of the human fist, forced between the skin and the fell to remove the skin. Fisting also protects the skin from cuts and bruises which otherwise lower its value as a byproduct. The process of fisting begins from the brisket to the navel, then over the sides of the carcass, the rear legs and around the shoulders ending at the forelegs. The latter is skinned in the same manner as the hindleg with the foot being cut off at the breakjoint. To drop the skin off, a cut is made around the tail and bung and below the jaw with a knife. After this the tongue is removed, washed and placed on a hook and the head sectioned at the neck joint.

(ii).Horizontal Skinning

The animal is placed on its back on a flat raised surface, such as a sturdy plastic pallet or a concrete slab. Cutting and fisting then begin at the forelegs, working toward the belly and sides of the animal, ending at the hindlegs. The tendon between the hock and the toes is exposed and loosened and the feet, bung and head cut at the designated points.

(d) Eviscerating

With the external structures, skin, feet and head, removed the next step is to cut open the animal body to dislodge the contents and produce the carcass. To avoid contamination of the carcass through accidental cuts or punctures of the stomach and intestines, simple but well-directed steps are followed. For this, it is important that the carcass remains or is placed in the hanging position.

The first step in evisceration is to cut around the tied bung or rectum and free it completely from all attachments and drop it in the pelvic cavity.

Using the saw or cleaver (Fig 2), the breastbone is cut or chopped along the midline up to its tip. Another cut is made from the cod or udder using the skinning knife down the midline into the breast cut. By practice, the pelvis (or lower part of the abdomen) is left uncut.

The body cavity is entered into to sever the ureter connections to the kidneys while the intestines are loosened up further, then the stomach and intestinal mass (also known as the paunch) are pushed slightly out of the midline opening. (In industrialized countries, the kidneys and spleen are often left in the sheep carcass.) At this stage, the liver is held out and severed of its connecting tissues then pulled out together with the freed contents of the abdominal cavity and dropped into a paunch truck. The gall-bladder is cut from the liver, taking care not to spill its bitter contents onto the carcass and spoil the taste of the meat.

The final stage in evisceration is the removal of the contents of the chest cavity. By cutting the thin muscle sheet or diaphragm separating this cavity from the belly, the pluck (i.e. heart, lungs, trachea and oesophagus) can be pulled out as a unit. The foreshanks (i.e. the upper and lower arms) are fastened together using a tendon or a thick rubber band to plump the shoulders. The carcass is then washed and railed to the inspection bay.

(e) Postmortem Inspection

Aside from the carcass, parts of the animal body which are assembled for inspection are the tongue, head, pluck, liver and paunch (Fig 3). The carcass is held still in the suspended position. However, the visceral organs including the head and tongue are placed on hooks in a separate bay while the stomach and intestines remain in the truck. Each carcass is identified with its set of organs for inspection.

Inspection is normally carried out by professional veterinarians but in some parts of the world trained public health inspectors are employed. Their duty is to examine the slaughter products for evidence of disease and abnormality and eliminate them from the public meat supply.

FIG.3 DRESSING THE ANIMAL BODY

There is no substitute for a trained individual, but if it becomes necessary a plant manager with public health training should be acquainted with critical cases of abnormality and deal with them expeditiously. Conditions of abnormality that should be viewed seriously to quote one U.S. Department of Agriculture Bulletin on the subject (Farmers Bulletin No. 2264 of 1977) are: “…congestion or inflammation of the lungs, intestines, kidneys, inner surface of the chest or abdominal cavity and numerous yellow or pearl-like growths scattered throughout the organs.” Congestion is indicated by accumulation of blood in a part of the organ while inflammation may be signified by heavily swollen areas.

The bulletin however notes that “…bruises, minor injuries, parasites in the organs and enclosed abscesses and single tumors are frequently local conditions that can be easily removed”, in which case the remaining material can be used as food. Nevertheless, expert advice must always be sought in doubtful cases.

(f) Special Measures

Carcasses and edible offal that are considered fit for human use are stamped as “INSPECTED” and/or “PASSED” prior to consignment to markets. Unfit materials or those found unwholesome are marked as “CONDEMNED” and destroyed.

In some countries, partially unfit materials are held as “RETAINED” for further examination when they are condemned if the condition is generalized, but when localized they are trimmed off and passed.

Similarly during ante-mortem inspection animals whose health condition is doubtful are removed from the regular lot as “SUSPECT”, re-examined and either passed for slaughter or condemned as the case may be. Less serious cases are however slaughtered separately to enable useful parts of the animal to be salvaged.

It is a recommended practice to have separate facilities for holding condemned and retained meat as well as suspect animals. “EMERGENCY” slaughter facilities should be made available for handling suspect stock.

In large industrial plants, condemned meat is destroyed by incineration, although in the smaller slaughterhouses of some developing countries, the burial method serves as a cheaper alternative. Burial pits must be deep, and all material placed in them must be defaced or rendered inedible by use of charcoal dust or lime to prevent possible human (and incidentally dog or hyena) salvaging.

Traditional and Ritualistic Slaughter

These methods of slaughter differ from the humane practice and its associated techniques in the sense that by interpretation of the basic tenets governing them, the animals must be in a state of consciousness at the time they are bled. The bleeding must also be complete. This is mandatory in the best-known of ritualistic slaughters, the Halal (Islamic), the Kosher (Jewish) and the Jhakta (Sikh) methods.

In most traditional slaughters, however, there are no fast rules, at least in Africa, hence some of the practices can be modified in the light of accepted conventions. It is quite probable that traditional slaughters represent the fundamental or orthodox practices which have prevailed in human societies throughout the ages and from which all others including the ritualistic and the humane of the present day have been derived.

(a) African Traditional Slaughter

The salient feature of African traditional slaughter is that the sheep or goat is first securely held on its back on the ground by two or three men while the mouth is grabbed tight and drawn backwards to stretch the neck. The slaughterer then cuts the throat transversely with a series of strokes half-way deep into the neck. Blood is allowed to drain off until the animal (still tightly held) is motionless or dies. The head is then severed off completely.

The next processes are skinning and evisceration which are not dissimilar to conventional methods, except that they are conducted on the ground with some randomness, especially where the workmen have no experience.

Skinning begins with severance of the feet, and together with the head, they are saved for further cleaning and use as food. In evisceration, the organs of the belly, intestines, stomach etc. are removed first, followed by the contents of the chest cavity.

Some societies do not skin their animals. Instead the animal body (together with the head and feet) is singed and scraped of the hair, then scrubbed with a sponge and water to remove residual char and hair. After this they are close-shaved, rewashed and eviscerated.

Singeing and scraping the skin in tropical sheep, for instance, is made easier by the fact that these animals have hair not wool. The process naturally increases carcass yield, and evokes flavours highly acceptable to the cultures that use this practice.

Traditional slaughtering is fairly common in the rural areas and villages of the developing world. Considering that large numbers of sheep and goats are slaughtered in these places, and that the practice is basically non-ritualistic, one would expect that traditional slaughters would, in time, provide a convenient basis for the modernization of slaughtering procedures in these countries.

(b) Islamic Slaughter (Halal)

Of all the ritualistic slaughters the Islamic or Halal method is the most widespread. Derived from the Koran, the law governing Halal slaughter stipulates that the name of Allah (or God) should be mentioned at the initiation of the operation, and that in the exercise of it, blood must flow out completely from the animal.

Islamic practices thus permit animals that are alive only and fully conscious to be slaughtered, as through this complete bleeding can be assured. Among some sects, orientation of the operation toward Mecca, the Holy City of Islam, is demanded in symbolic reinforcement of the reference to Allah.

In strict Halal practice, stunning is ruled out since technically it puts the animal in a state of unconsciousness before bleeding. nevertheless some Islamic communities accept electrical stunning as cattle, for instance, are known to recover from this application and lead normal lives – an indication that they still remain alive after stunning. Other Islamic groups in parts of Africa and Asia employ the hammer method of stunning.

Slaughters are quickly done – the animal being cast down by a shackling maneouvre, laid on its back while the neck vessels and passages (oesphagus and trachea) are severed by a single slash of a sharp knife. Bleeding proceeds to completion, as blood is abhorred in diets. (Among domestic stock only cattle, sheep and goats are utilized by Islam as food. Pigs are completely banned and operations involving them are not permitted near those of the accepted species.)

These then constitute the main requirements of Halal slaughter. Generally, Islamic slaughters are acceptable to the adherents of other faiths including Christians and some Hindus. However, the reverse is not true for Islamic adherents: that is to say, they do not accept slaughters from members of other religions. Therefore, in some countries in Asia and Africa, a convenient arrangement is to delegate public slaughters to Islamic butchers. For this reason, the range of commercial ruminant operations from procurement of stock (at farm gate) to butchering and marketing is by convention done by members of the Islamic faith.

(c) Jewish Slaughter (Kosher)

“Kosher” is the term applied to the procedures and techniques of slaughter as well as the products derived therefrom under the Jewish faith, if done according to the laws of the religion. In the Hebrew language, Kosher means fit to be used as food.

The laws of Kosher date back to Moses and affect the species of animals used as food. Like the Islamic religion, these include cattle, sheep and goats among domestic livestock with the exclusion of pigs. The basis of the selection of these species is enunciated in the Talmud, as well as relevant passages of the Bible (Deuteronomy 14: 4–5 and Leviticus 11: 1–8).

Other regulations governing Kosher slaughter are derived from Hebrew traditions referred to as Shehitah. Under these the animals are to be fully conscious, killed and bled thoroughly by one clean stroke of the knife. Animals are however hoisted and shackled first. A 16-inch (40.6 cm) razor-sharp steel knife called the chalaf is stuck into the throat by a trained slaughterer, the shohet, in an operation in which the animal is killed and bled at the same time. Skinning is made from the chest down to the level of the belly, and the chest is cut open first for inspection and later evisceration.

Specified organs of the viscera, lungs, stomach and blood vessels, are examined by an inspector called the bodeck for abnormalities, ruptures and foreign matter. Carcasses that are fit (ritualistically speaking) are passed by the bodeck with a mark on the chest. Condemned ones receive the symbol (+). In some industrialized countries Kosher carcasses meant for public use are re-inspected in the conventional manner by the government authority and passed or rejected depending upon their condition.

By Jewish tradition, only the forequarters or foresaddles of ruminants are utilized as food as these have relatively larger blood vessels which can be seen with ease and removed. The meat is ready for food thereafter. If however storage is desired, the period allowed is 72 hours. Beyond this the carcass becomes trefah or unfit for use as food. The ritual of begissing or washing after the stipulated 72 hours eliminates trefah, and extension of washing after further 72 hour periods is allowed. For carcasses being held under prolonged storage such as export consignments from say South America to Israel, the trefah rule is modified to allow washing before storage and re-washing thereafter regardless of the holding or consignment time.

Kosher slaughters are predominant in Israel and in cities with large Jewish populations such as New York, London and Paris. Although there may be pockets of Kosher practices elsewhere, these slaughters do not occur to a significant extent in developing countries because of the relative absence of Judaism in these places.

(d) Sikh Slaughter (Jhatka)

Although it is the least applied globally of the major religious slaughters, Jhatka is of interest as it represents an extreme departure from known practices.

The method is practised mainly under Sikhism, a religious creed which is an offshoot of Hinduism centred in the Punjab, India. Some other Hindu communities also practise it. In all, Jhatka adherents throughout the world do not exceed 10 million.

The main feature of the method is that it is an instant decapitation process limited only to sheep and goats. (Cattle are regarded as sacred by Sikhs and Hindus and are therefore not eaten.)

In the exercise of Jhatka, the head of the animal is held securely or fastened to a rigid pole or object, and with the hindlegs stretched by hand on the other side, the head is chopped off with a heavy sharp cutlass in a single stroke. After this, the animal body is dressed for use.

Source: https://www.fao.org/4/X6552E/X6552E06.htm

SHEEP & GOAT MEAT

Goats – Sheep constitute a very important species of livestock in India, mainly on account of their short generation intervals, higher rates of prolificacy, and the ease with which the goats as also their products can be marketed. They are considered to be very important for their contribution to the development of rural zones and people.

The local initiatives to promote quality labels and innovative products for cheeses, meat and fibers could help goats in keeping a role in sustainable development in an eco-friendly environment all over the world. However, the future of the goat and sheep industry as a significant economic activity will also be very dependent on the standards of living in the countries where there is a market for sheep and goat products.

Areas of Production:

Rajasthan, Jammu & Kashmir, Uttar Pradesh, Gujarat, and Hilly regions of North and Eastern Himalayas are the Indian regions with the maximum livestock population.

The individual products are as below:

Carcasses of Lamb (Fresh)
Carcasses of Sheep (Fresh)
Meat of Sheep with Bone (Fresh)
Boneless Meat of Sheep (Fresh)
Carcasses of Lamb (Frozen)
Carcasses of Sheep (Frozen)
Meat of Sheep with Bone (Frozen)
Boneless Meat of Sheep (Frozen)
Meat of Goats

India Facts and Figures:

The country is the largest exporter of Sheep & Goat meat to the world. The country has exported 9,592.31 MT of Sheep & Goat meat to the world for the worth of Rs. 537.18 Crores/ 66.92 USD Millions during the year 2022-23.

Major Export Destinations (2022-23): United Arab EMTs, Qatar, Kuwait, Maldives and Oman.

Source: APEDA

Sheep produce other than wool and mutton

Sheep also produce skin, manure, and a small amount of milk in addition to mutton and wool. Sheep skin is exported in the form of leather and leather products, in addition to its domestic use. Agricultural activities use sheep manure. Some sheep breeds that produce a higher amount of milk are milked and sold as whole milk or milk products.

Major challenges in sheep production

Rapid shrinkage of natural pasture/grazing land severely impacting the extensive system of rearing followed by sheep rearers
Stoppage or reduced scope of migratory sheep rearing system over the years
Climate change effect- shortage in quality feed and fodder availability
Insufficiency of proper and required nutritional inputs leading to incomplete exploitation of the genetic potential of indigenous breeds
The fading interest of youth from farming communities for sheep/goat farming
Low reproductive efficiency of most indigenous breeds
Losing value of wool – no hue and cry for MSP for animal products
Over-emphasis on a single trait instead of overall multiple-use efficiency of sheep
A large proportion of the non-descript population
Lack of awareness about good germplasm (breed) among farmers
Unrestricted migration of well-known breeds far away from their original breeding tract
Multiple players from different Govt. Departments/Institutions, domestic and foreign NGOs in working for short term gain without any coordination among them
Very high rate of early age slaughter leading to loss of prospective breeding animals
Insufficient and inaccessible veterinary health care for sheep and goats – very low vaccination and therapeutic coverage leading to high mortality
Non-availability of properly organized marketing facilities and middleman menace
Rapid conversion of new sheep breeders into traders for risk-free instant profit
Insufficient organized financial support for improved sheep farming

Source: https://www.manage.gov.in/publications/eBooks/sheepWoolMutton.pdf