Meat Saroj

8/13/2019 Meat Saroj

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SKETCH A DIAGRAM OF ABATTOIR YOU VISITED.

DESCRIBE EACH COMPONENT WITH ITS

OBJECTIVE

INTRODUCTION

We visited C-max food pvt. Ltd located in Inaruwa of Sunsari district. It has been established in

accordance with the slaughterhouse and meat inspection regulation. The main objective of this

slaughterhoude is to produce raw buffalo meat and export them. This slaughterhouse has capacity to

slaughter 200 buffaloes daily. This slaughterhouse is located in countryside of Inaruwa so as to prevent t

from the pollution and maintain the hygenicity of both meat and the people living there. The following

processes of slaughter was seen there.

Dirty Section

Clean Section

LairageThe animal is given rest for at least 12-18 hours before slaughtering and only water is given. It

has enough space for animals and is convenient for officers to inspect before slaughtering.

Hide removalElectrical

stunning and

bleeding

Delivery and

holding of

livestock

Trimming and

carcass washing

eviscerationboning

Cold storagepackagingchilling


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StunningElectrical stunning is done. The animals are given high voltage electric shock(440 V, 1.5 A) and

the animal falls.

BleedingFollowing stunning 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 and the neck vessels and passages (esophagus and trachea) are severed by asingle slash of a sharp knife.

Skinning

It is removing the skin of animals. Skinning is done in hanging position with facilities/equipmentof railing, the individual carcasses one after another.

EvisceratingThe next step is to cut open the animal body to dislodge the contents and produce the carcass. It

is important that the carcass remains or is placed in the hanging position on railing.

Post-mortem InspectionInspection is carried out by certified veterinarian. His duty is to examine the slaughter products

for evidence of disease and abnormality and reject/eliminate them from the public meat supply.

Rigor Mortis processBefore chilling, for at least 2-4 hours, air is provided by fans to carcasses in a separate room.

FACILITIES, EQUIPMENTS AND TOOLS

Water and Drainage

The slaughterhouse must have a dependable source of clean water, preferably pipeborne, tomaintain hygienic and sanitary services in the plant. The water must be well distributed in terms

of point-location inside the premises and must be hot, if possible, for hygienic washing of

products and facilities. It would be useful, to install a reservoir or tank on the premises as asecurity against shortages and breakdown of pumps. Drainage of water is one of the main

considerations in any slaughterhouse. All washings or wet cleaning must course over the

slaughter floor into a collecting drainage and empty eventually outside the building. The floor

should be designed to slope toward the main collecting drain, the latter in turn to slope towardexterior connecting pipes. The walls must have a hard smooth surface to prevent staining with

blood and fat and hence facilitate cleaning; on the other hand, the floor must be rough or grooved

to forestall slipping.

Lighting and VentilationLighting is another important requirement of the slaughterhouse. A diesel generator is provided

for emergency supply of electricity. Transparent insets can also be made in the roofing at vantagepoints to provide natural lighting or sky lighting. Wide lintel windows (e.g. aluminum frame),


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covered with gauze to exclude insects, also serve the same purpose, as well as provide

ventilation.

EquipmentThe standard installation and equipment required in modern slaughterhouse are those necessary

to effect a rapid and hygienic conversion of livestock into meat.

Slaughtering ToolsRelatively fewer tools are required for the slaughter and some can be made by local metal

workshops or blacksmiths. The most commonly used slaughtering tools are shown in the Figure


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Skinning Knife

As the name implies, this knife is used for the removal of the animal's skin. Also with a six-inch

blade and characteristically curved backwards to allow for ease of operation, it can be used toscrape off burned hair from carcasses being dressed with the skin-on.

Meat Saw

A replaceable blade handsaw, which is used in sawing through bone.Meat Chop:Also called the cleaver, the meat chop is a heavy axe used for separating heavy structures, e.g.

the head from the neck or the shanks from the leg.

Spreader:A metal device for suspending the animal body and spreading out the legs for dressing and

inspection.

Grinding and Honing Stones:

Grinding stones are coarse grained and used for the initial sharpening of knives into thin edges,and then finished with the homer, which is of fine-grain to provide extra thinness. Either oil or

water may be used in sharpening knives to prevent the stone from heating the knives.

Steel:A long, tapering rounded and smooth metal rod on which knives are smoothened from time to

time to improve keenness.

Meat Tree/Hooks:

Metal devices with bent-out curved ends for holding or displaying parts of the slaughtered meatand offal for washing and inspection.

VanA chiller van which includes reefer container and refrigeration systems is required for delivery of

meat and for export of meat.


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CONDITION DETECTED AT MEAT INSPECTION AND

THEIR JUDGEMENT (CATTLE)

Since earliest recorded history, people have recognized the importance of source and proper

processing of their meat supply. In the interest of public health, the earliest civilization ofMediterranean area regulated ans supervised the slaughter and handling of meat animals. Meat

Inspection was practiced in France as early as 1162, England 1319 and in Germany by 1385. In

US it was carried out in a rudimentary manner prior to Meat Inspection Act in 1906. Until

relatively late in the 20th

Century meat inspection relied exclusively on organoleptic inspection.

That is, meat inspectors relied on sight, touch and smell alone to identify and remove perceivedfood safety hazards. In Nepal special act on Slaughterhouse and Meat Inspection Act 2055 and

Slaughterhouse and Meat Inspection Regulation in 2057.

Meat inspection is commonly perceived as the sanitary control of slaughter animals and meat.The aim of meat inspection is to provide safe and wholesome meat for human consumption.

Meat inspection is achieved by ante-mortem and postmortem examination of animal. The

objectives of meat inspection are

To ensure that only apparently healthy, physiologically normal animals are slaughteredfor human consumption and that abnormal animals are separated and dealt with

accordingly.

To ensure that meat from animals is free from disease, wholesome and of no risk tohuman health.

Ante Mortem Inspection (AM Inspection)

The purpose of ante mortem inspection is to determine whether welfare has been compromised

or there is any sign of any condition which might adversely affect human or animal health,

paying particular attention to zoonotic and notifiable diseases.

Post Mortem Inspection

The purpose of post-mortem inspection is to protect the public health by ensuring that the

carcasses and parts that enter commerce are wholesome, not adulterated, and properly marked,labeled, and packaged. This means that any carcasses or parts that are unwholesome or

adulterated, and thereby unfit for human food, do not enter commerce.

Post-mortem inspection covers the inspection of the carcasses and parts of meat and poultry usedfor human food. It takes place after ante-mortem inspection and after the animal or poultry has

been slaughtered.

Post-mortem inspection covers the steps in the slaughter process that begin at stunning and endsat the step where the carcass is placed in the cooler.


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The principal purpose of post-mortem inspection is to supplement ante mortem inspection and to

detect:

diseases of public health significance

diseases of animal health significance residues or contaminants in excess of the levels allowed by legislation

the risk of non-visible contamination other factors which might require the meat to be declared unfit for human consumption orrestrictions to be placed on its use

visible lesions that are relevant to animal welfare such as beating or long s tanding untreated

injuries.

INSPECTION JUDGEMENTS AND ENFORCEMENTThe process of inspection judgement begins with decisions at the time of admission of slaughter

animals to an abattoir, and normally ends with final judgement at the completion of post-mortem

inspection. A judgement is taken by an inspector as to whether an animal is suitable to beslaughtered for human consumption, and into which of six categories meat from slaughtered

animals should be placed.

The judgement must protect: consumers against food borne infection, intoxication, and hazards associated with

residues;

food handlers against occupational zoonoses; livestock against the spread of infections, intoxications and other diseases of socio-

economic importance, in particular notifiable contagious diseases, officially controlleddiseases, genetic defects, and toxic effects originating from feed or the environment;

companion and other animals that closely associate with humans, and wild fauna, againstzoonoses they may transmit to humans; and

consumers (and indirectly the meat processing industry) against economic damage frommeat of inferior standard or abnormal properties.

The following should be the general criteria and principles of implementation for the categories

of post-mortem judgement:

CATEGORY 1 - Approved as fit for human consumptionWhen the post-mortem examination has revealed no evidence of any unacceptable disease or

defect and the slaughter operation has been implemented in accordance with hygienic

requirements, the carcase and edible offals should be approved as fit for human consumptionwithout any restriction

CATEGORY 2 - Totally unfit for human consumption.

The carcase and offals should be condemned or otherwise disposed of for inedible purposes in

one or more of the following circumstances

they are hazardous to food handlers, consumers and/or livestock; they contain residues that exceed established limits; there are unacceptable organoleptic deviations from normal meat; or the meat has been conditionally approved as fit for human consumption, but the treatment

stipulated is either unavailable or not intended to be carried out.


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CATEGORY 3 - Partially condemned or otherwise disposed of as unfit for human

consumption

Where lesions are localized, affecting only part of the carcase or offals, the affected parts shouldbe removed, and the unaffected parts passed as fit for human consumption (unconditionally and

unrestricted, or conditionally, or otherwise as appropriate).

CATEGORY 4 - Conditionally approved as fit for human consumptionCarcases that are contaminated, or that are hazardous to human health or animal health but may

be treated under official supervision in a manner resulting in safe and wholesome meat, may be

judged as conditionally approved as fit for human consumption. Where necessary, the organsshould be treated in the same manner as carcases or else partly or wholly disposed of as unfit for

human consumption.

CATEGORY 5 - Meat showing minor deviations from normal but fit for human

consumptionWhere risk analysis has shown that meat does not constitute a risk to human health despite the

presence of a defect or defects that are specified by the controlling authority and not normallypresent in wholesome meat, that meat may be judged fit for human consumption provided it is

identified in such a way that the consumer is made aware that the meat is inferior. This approach

needs to be regulated by the controlling authority to ensure that the consumer is not misled. If the

controlling authority does not accept and provide for this category of meat, the alternative post-mortem judgement shall be Category 2, namely totally unfit for human consumption.

CATEGORY 6 - Approved as fit for human consumption, with distribution restricted to

limited areasMeat obtained from animals coming from an area that is under quarantine because of an outbreak

of a contagious animal disease and that otherwise meets all the requirements for meat approved

as fit for human consumption (Category 1) may be approved for distribution in a restricted area,provided no hazard to human health is involved. Such meat should not be distributed or marketed

outside the restricted area. Meat approved as fit for human consumption, with distribution

restricted to limited areas, should be effectively identified. Its sale and distribution should beauthorized only through specially licensed and closely supervised commercial channels or, if

economically feasible, limited to utilization in institutions that are under reliable management.

GUIDELINE POST-MORTEM INSPECTION REQUIREMENTS HEADS

GENERAL:- View external surfaces. For cattle, horses and pigs view the oral and nasal cavities.

LYMPH NODES

SUBMAXILLARY Incise (a)

PAROTID Incise (a)


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RETROPHARYNGEAL Incise (a)

TONGUE Palpate (a)

OTHER Inspection for C. bovis

GUIDELINE POST-MORTEM INSPECTION REQUIREMENTS

VISCERA

LYMPH NODES

MESENTERIC Incise (a)

PORTAL Incise (a)

BRONCHIAL & MEDIASTINAL Incise (a)

GASTRO-INTESTINAL TRACT View (a)

SPLEEN Palpate

LIVER Palpate. View the gall bladder. For cattle over 6 weeks ofage, incision as deemed appropriate to detect liver fluke

LUNGS Palpate. The bronchi should be opened up by a transverse

incision across the diaphragmatic lobeHEART View after removal of the pericardium. Additional

inspection requirements for cattle over 6 weeks of age

KIDNEY View after enucleation. In grey or white horses incise entire

kidney.UTERUS (ADULTS) Palpate

GUIDELINE POST-MORTEM INSPECTION REQUIREMENTS CARCASESGENERAL Examine carcases (including musculature, exposed bone,

eaths etc) to determine any disease or defect. Attention

should be paid to bodily condition, efficiency of bleeding,colour condition of serous membranes (pleura and

peritoneum), cleanliness and presence of any unusual

odours.

LYMPH NODES Palpate(a)

SUPERFICIAL INGUINAL Palpate

EXTERNAL & INTERNAL Palpate

ILIAC Palpate

PRE-PECTORAL -

POPLITEAL Palpate


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The following judgement symbols are used in the tables:

A Approved as fit for human consumption

T Totally unfit for human consumptionD Designates organs or parts of carcase unfit for human consumption

K Conditionally approved as fit for human consumption

(Kh - heat treatment; Kf - freezing or heat treatment)I Meat showing minor deviations from normal but fit for human consumptionL Approved as fit for human consumption, with distribution restricted to limited

areas

... Not applicable (e.g. in case of total condemnation the columns referring to partialcondemnation are not applicable)

DISEASES, RECOMMENDED FINAL JUDGEMENT

CAR

C

ASE

VI

S

C

ER

A

DISEASED

OR

AFFECTED

OTHERS NOTES

PARTSOF

CARC

ASE

OR

GA

N

S

A) BACTERIAL DISEASES AND

CONDITIONS

1. Anthrax (affected, including non-infected but contaminated animals

or meat)

2. Blackquarter/Blackleg(Clostridium chauvoei)

3. Braxy (Cl. septicum)4. Enterotoxaemia (Lamb dysentery,

Cl. perfringens)5. Malignant oedema (Cl. septicum

etc.)

6. Tetanus7. Botulism

T

T

T

T

T

T

T

T

T

T

T

T

T

T

...

Affected animals should not be

admitted to an abattoir; if detec

at ante-mortem or post-morteminspection, thorough disinfecti

of premises is necessary. Speci

precautions are required to

prevent occupational hazards.


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8. Tuberculosis cases of residual infection or

re-infection where an eradication

scheme has terminated (including

reactors without lesions)

(ii) during final stages of aneradication scheme and where

natural prevalence is low

-reactor without lesions

- one organ only affected, and no

miliary lesions

- more than one organ affected, or

miliary lesions in one organ

(iii) during early stages of aneradication scheme and in high

prevalence areas

-reactor without lesions

-one organ only affected, and no

miliary lesions

-more than one organ affected but

no signs of generalization or recent

haematogenic spread

- generalization

-signs of recent haematogenic

spread

9. Johne's disease (Paratuberculosis)10.Actinomycosis and

actinobacillosis

a) Confined to the head, or not more

T

Kh

Kh

T

L

Kh

Kh

T

T

A

A

T

Kh

Kh

T

L

Kh

Kh

T

T

A

A

D

D

D

D

D

D

Lungs,Udder D

Lungs,

Udder D

Lungs,

Udder D

Lungs,Udder D

Lungs,

udder D

Intestine

,

mesentery D

Meat from animals affected in

any way by tuberculosis is

excluded

from international trade.

Alternatively L or A, but

excluded from international tra

A instead of L if L economicalnot feasible, but excluded from

international trade


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than slight lung lesions

b) Extensive lesions of the lungs11.Salmonellosis

12.Listeriosis

13.Brucellosis

14.Infectious ovine epididymitis (B.ovis)

15.Bovine campylobacteriosis(Campylobacter fetus)

16.Pasteurellosis

17.Haemorrhagic septicaemia

T

T

T

A

A

A

Kh

T

T

T

A

A

A

Kh

D

D

D

Udder,

genital

organs

and

relatedlymph

nodes D

Particular precautions necessar

to prevent infection of meat

industry workers and other foo

handlers.

Where brucellosis of any speci

is prevalent, special precaution

are necessary to prevent

occupational hazards.

IfB. melitensis suspected: T or

Kh, depending on prevalence a

as

economically feasible; animals

slaughtered in brucellosis

eradication programmes: Linstead of A, if economically

feasible, epidemiologically

justified, and/or warranted for t

prevention of occupational

hazards.

Should not be admitted to


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(Pasteurella multocida serotypes

6:B and 6:E)

18.Atrophic rhinitis19.Leptospirosis Acute Chronic

20.Contagious bovinepleuropneumonia (Mycoplasma

mycoides subsp. Mycoides SC

(bovine biotype))

21.Q fever (Coxiella burneti) Clinical cases Serological only

22.Anaplasmosis

B) VIRUS CONDITIONS

1. Foot-and-mouth disease

In normally free or nearly freecountries or zones within a country

- diseased animals and contacts

In other countries or areas2. Vesicular stomatitis

3. Contagious pustular dermatitis

T

A

T

A

A

T

A

A

T

A

T

A

T

A

A

T

A

A

T

A

D

D

D

D

D

D

Kidney

D

Lungs

pleura D

Udder D

Head D

abattoir.

For all virus conditions,

laboratory examination to excl

bacterial infection or presence antimicrobial substances may b

necessary. Strict adherence to

national animal health legislati

is necessary, particularly for O

list A diseases


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(Contagious Ecthyma)

4. Lumpy skin disease

a) Clinical disease

5. Cow pox

6. Bovine malignant catarrh

7. Infectious bovine rhinotracheitis -

IBR/IPV

8. Bovine virus diarrhoea/Mucosal disease

9. Bovine para-influenza

10. Bovine leucosis

a) Multiple macroscopic lesions b) Reactor only

11. Bovine Spongiform Encephalopathy

(BSE)

12. Ephemeral fever

13. Rabies

Animals slaughter within 48 hoursof being bitten

14. Scrapie

Clinical disease Contacts, offspring and ancestorsC) SYNDROMES OF

UNIDENTIFIED

OR NON-INFECTIOUS AETIOLOGY

1. Sweating disease2. Tick paralysis3. Tumours Circumscribed benign tumours,

myxofibromas and neurofibromas

A

Kh

A

I

A

A

A

T

A

T

A

T

A

T

L

Kh

T

A

A

Kh

A

D

A

A

A

T

A

T

A

T

A

T

L

D

T

A

D

D

D

D

D

D

D

D

D

D

D

Udder D


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of intercostal nerves, nerve

plexuses, etc

b) Malignant tumours, e.g.carcinoma and sarcoma, including

melanosarcoma

c) Multiple tumours, e.g.metastasis or multiple benign

tumours in different organs

4. Metabolic disorders, deficiencydiseases, Intoxications

a) Bovine ketosis b) Parturient paresis

(hypocalcaemia, etc.)

c) Nutritional mineral deficiencies d) Grass tetany

(hypomagnesaemia)

e) Intoxications (acute and chronicpoisoning)

f) Subacute or chronic poisoningwith secondary changes (gastro-

enteritis, degeneration of organs,

etc.)after clinical recovery

g) Icterus (jaundice)- (i) haemolytic

- (ii) toxic

- (iii) obstructive (slight,disappearing within 24 hours)

- (iv) obstructive (severe)

D) MYCOTIC INFECTIONS

AND MYCOTOXICOSES

T

T

T

T

A

T

T

A

T

T

A

T

A

T

T

T

T

A

T

T

A

T

T

A

T

A

D

D

...

D

D

D

D

Liver D


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1. Epizootic lymphangitis2. Aflatoxicosis

3. Acute or chronic mycotoxicosisdetected at either ante-mortem or

post-mortem inspection

E)PROTOZOAL DISEASES

1. Trypanosomiasis

2. Babesiosis

3. Theileriosis

4. Trichomonas infection (Trichomonas

foetus)

5. Sarcosporidiosis (macroscopiclesions)

a) Heavy infestation b) slight or localized infestation6. Toxoplasmosis a) Clinical signs or systemic effect b) Serological only7. Coccidiosis

F) PARASITIC CONDITIONS

1. Trichinellosis (Trichinella spiralis)

2. Cysticercosis (Cysticercus bovis)

a) Heavy infestation Moderate or light infestation, or

small number of dead/degenerated

cysticerci

3.Cysticercosis (C. tenuicollis)

A

T

A

A

A

A

T

A

T

A

A

T

T

Kf

A

A

T

A

A

A

A

T

A

T

A

A

T

T

Kf

A

D

D

D

D

D

D

D

D

D

Liver

kidneys,udder D

...

Intestine

D


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4. Pulmonary and gastro-intestinal

StrongylosisA A D

ConclusionMeat production is the most highly regulated food industry. The slaughterhouse and meat

inspection act and Slaughtehouse and meat inspection regulation is responsible for developing

rules and regulations for the production of wholesome and safe meat and providing regulatoryoversight during the day to day production. The combination of regulatory oversight and the

commitment and dedication of the industry should allow consumers to purchase and prepare

meat products with confidence in the safety of the product.


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References

Herenda D, P.G. Chambers, A. Ettriqui, P. Seneviratna and T.J.P. da Silva, Manual on meat

inspection for developing countries, FAO animal production and health paper 119, 2000

Recommended International Code For Ante-Mortem And Post-Mortem Inspection Of Slaughter

Animals And For Ante-Mortem And Post-Mortem Judgement Of Slaughter Animals And Meat

(CAC/RCP 41-1993)

Pre-feasibility study, modern slaughter house (abattoir) for cattle only, Sindh board ofinvestment, government of Sindh, Pakistan

Hulebak K.L., and W. Schlosser, HACCP history and conceptual overview

The Evolution of Meat Inspection, Meat Industry Association of New Zealand (Inc), 2006

Harris K.B, Meat Inspection Overview, International HACCP Alliance, Texas A&M University

Slaughterhouse and Meat Inspection. Regulation, 2057 (2001),Nepal

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Meat Saroj