Animal Slaughter

In slaughter animals that provide muscle for meat, a surplus of energy is usually available and muscle growth and fat depot formation is the purpose of animal production.

From: Encyclopedia of Meat Sciences , 2004

Processing of cerise meat carcasses

Akhilesh M. Verma , ... Awis Qurni Sazili , in Postharvest and Postmortem Processing of Raw Food Materials, 2022

8.2.5 Antemortem inspection

Slaughter animals should be provided sufficient residuum and gently handled during examination. It is very important for producing clean and safe meat, safeguarding the wellness of meat consumers. Antemortem examination is performed 12–24   h preslaughter in lairage by qualified veterinarians assisted past sufficient paraveterinary personnel. The design and layout of lairage should have proper provision of calorie-free and isolation pen for separating injured or diseased animals. It is brash to provide extemporaneous water and not feed animal for at to the lowest degree 12   h before slaughter. Antemortem test helps identification and command of animals suffering from whatsoever infections or diseases with identification of some diseases that are very difficult to place later on slaughter such as tetanus, rabies, sturdy in sheep, listeriosis, etc., to forestall food borne illness and poisonings, to ensure safety of butchers and slaughterhouse personnel, to prevent contagion in premises and to make postmortem exam more efficient.

The antemortem test is performed in two stages, that is, general exam and detailed exam. Nether general test the animal is observed for full general behavior, fatigue, reflexes, posture and gait in lairage at rest besides as in move. The brute exhibiting any abnormal signs is separated from the normal, apparently healthy animals and undergoes farther detailed examination such equally temperature, respiration, and pulse rate. Animals exhibiting loftier temperature than normal and other systematic issues should be held for further inspection.

Based on the antemortem examination, judgment is fabricated equally fit for slaughter for animals free from diseases and exhibiting normal physiological parameters, unfit for slaughter in example animate being is emaciated or afflicted by rabies, tetanus or that cannot be treated and suspects animals for which slaughter is delayed and need further attention or investigation. Animals with localized conditions and/or recovered from diseases should be slaughtered with further instructions for detailed postmortem examination. Some animals are detained for specific periods to treat diseases. A judgment of emergency slaughter is taken in animals suffering from astute pain or condition where any delay in slaughter is considered reverse to the welfare of the animal.

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Membrane Contactors and Integrated Membrane Operations

A. Koltuniewicz , in Comprehensive Membrane Science and Applied science, 2010

four.05.ii.17 Meat Industry

Creature slaughter and processing produces very strong organic waste from body fluids, such as claret, and gut contents. The primary steps in processing livestock include rendering and bleeding, scalding and/or skin removal, internal organ evisceration, washing, chilling, and cooling, packaging, and cleanup. Animal blood is a by-product of slaughterhouses, and contains proteins of a high biological value as well every bit being a possible source for biotechnology products. Blood contains nigh 18% proteins, nigh as much equally lean meat, and is sometimes referred to as liquid poly peptide. Considering of its high nutritional value, blood as nutrient condiment is price-competitive in comparison with other proteins, such as soy and milk proteins, used in sausage formulations. The dry out proteins have excellent gelling properties and emulsifying capacity and tin can be used for the production of yoghurt, cheese, and cakes [714]. Poly peptide concentrates prepared from whole blood are excellent emulsifiers [715]. Whole blood proteins showroom emulsification capacities and emulsion stabilities equal to or greater than that of proteins of other organ and tissue concentrates including muscle proteins [716]. Plasma and globe protein isolates prepared from slaughter blood are ideal emulsifiers under optimum conditions of pH and poly peptide concentration [717]. Vacuum evaporation, freeze drying, and gel filtration are the processes that can exist used for concentrating blood proteins without degrading their fragile and revenue-producing backdrop; however, UF of plasma proteins is more efficient than plasma freezing [718] or chemical coagulation. Bioreactors with aerobic [719] and anaerobic digestion [720] are used for wastewater treatment. In the latter case, the biogas is produced every bit the source of free energy recovery.

Wastewater from slaughterhouses contains a large diverseness and quantity of contaminants, characterized mainly by a complex mixture of protein substances, lipids, and fibers. Wastewater is likewise often contaminated by meaning levels of antibiotics and growth hormones from the animals and by a variety of pesticides used to control external parasites. Insecticide residues in fleeces are a particular problem in treating waters generated in wool processing. In meat, poultry, and seafood-processing facilities, the main trouble is pathogenic organisms. Wastewaters with high pathogenic levels must be disinfected prior to discharge. Typically, chlorine (complimentary or combined) is used to disinfect these wastewaters. Ozone, ultraviolet radiation, and other disinfection processes are gaining credence due to stricter regulations on the amount of residuum chlorine levels in discharged wastewaters. Various techniques, which include anaerobic digestion, atmospheric precipitation with ammonium sulfate, and MF, are used in the treatment of abattoir effluent. Wastewater treatment of abattoir effluents can also exist the source of valuable proteins for sale. Much piece of work was also conducted on protein recovery from wastewater by UF [716].

In meat product, membranes are used for filtration, concentration, and deashing of pork, os, or beef gelatin beefiness tallow clarification, gelatin primary clarification, meat brine description for bacteria removal and brine reuse, beef wash water porcine bovine blood plasma, and chicken blood, gelatin product. Awarding of membranes in meat technologies enable to avoid the extremely heavy loaded (BOD) wastewaters from abattoirs by recovery of proteins from beast blood.

The plasma is concentrated in membrane processes such every bit UF, RO, or cryo-concentration earlier atomization or cooling. UF concentration of blood proteins is faster, very simple, and the energy requirements are very low; are not thermal and exercise not change the solute; and, finally, concentration, fractionation, and purification can be carried out simultaneously. UF is also fifty% less expensive than vacuum evaporation for animal claret concentration [721] Optimum parameters of concentrating claret plasma by UF accept been presented in many papers [722], including influence of feed menstruation rate, membrane pore size, and pressure on poly peptide concentration [661, 723].

Animal blood is the principal organic pollutant discharged in wastewaters. Some reports concerning blood separation [722] and fractionation in industrial scale [724] encourage using membrane processes for simultaneous recovery of h2o from waste effluents – NF [725], NF/UV integrated system [726]. The UF PES membranes with a 40   000   MWCO and the RO membranes fabricated of cellulose acetate were used to treat effluent from red meat abattoirs [727]. A cost for treating the effluent was $0.62   m−three versus $i.16   yard−3 for anaerobic digestion.

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MEAT | Slaughter

Thousand. Troeger , in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003

Killing

Killing of slaughter animals is normally done past exsanguination (haemorrhage). An incision (sticking) which severs the major arteries of the neck or anterior thoracic cavity causes a rapid loss of blood, resulting in a lack of oxygen to the brain. Irreversible cellular changes occur and the animal dies. Because about stunning methods are reversible equally a dominion, prompt and authentic (constructive) sticking is of high importance from the animal welfare indicate of view.

Bleeding tin can exist done with the animal in a vertical or horizontal position. The most common technique is to shackle a hind leg and to elevate the stunned animate being on the bleeding rail, where sticking is done in a hanging position. There is a pregnant positive issue on pork quality (reduction of PSE), if prone bleeding is good. Sticking is washed immediately after electric stunning on a movable conveyor. For a haemorrhage time of most two   min, the pigs are conveyed in a horizontal position. As a result, musculus spasms accept a less detrimental event on meat quality, and internal ham bruising and bloodsplashing are obviated.

Severing of the common carotid arteries or the vessels from which they arise during sticking tin can be done in unlike ways. A transverse incision of the neck is a common method of bleeding sheep. This method is also used for ritual slaughtering of sheep and cattle.

Ritual slaughter is performed by a throat cut, which severs all soft tissues of the throat (muscles, blood vessels, esophagus, trachea, nerves) without preslaughter stunning. It is necessary to distinguish between kosher (Jewish) slaughter and halal (Muslim) slaughter. For kosher slaughter, there be exact rules for the slaughter process, the instruments used, and the qualifications of the slaughterman. A directly, razor-sharp pocketknife (chalaf) that is twice the width of the throat is required, and the cutting must be made in a single continuous move. For halal slaughter, no special pocketknife design is required.

Another sticking method, lateral stab incision of the neck, avoids incision of the trachea and esophagus, because this may upshot in aspiration of blood and pollution of the blood by tummy contents. Finally, thoracic sticking is commonly used for cattle and pigs. The knife is inserted in the midline, cranial of the sternum bone, and so that the bicarotid trunk and inductive vena cava are incised.

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STUNNING | CO2 and Other Gases

A.B.Grand. Raj , in Encyclopedia of Meat Sciences (Second Edition), 2014

Commercial Implications

Experiments with the carbon dioxide stunning of pigs have shown that exposure to a minimum of seventy% carbon dioxide for xc   s results in stunning; therefore sticking (bleeding or exsanguination) should be performed equally shortly as possible (eastward.g., ideally within xv   southward of exiting the gas) to foreclose resumption of consciousness. When the duration of exposure to this level of carbon dioxide is increased, the incidence of death too increases. Nether high-throughput weather condition, exposure of pigs to a minimum of 90% past volume of carbon dioxide in air for iii–5   min results in expiry in the majority of pigs, which can be recognized from the presence of dilated pupils and absence of gagging (rudimentary respiratory activity) at the exit from the gas.

In Denmark, where about all pigs are stunned using carbon dioxide, a comprehensive automatic system for driving large groups of pigs (fifteen–xvi pigs) from the lairage to the point of stunning, dividing them into small groups (e.g., v–6 pigs) and loading them onto a elevator, which is lowered into a carbon dioxide stunning unit, has been developed. In comparison with the conventional grunter handling and loading systems and carbon dioxide stunning units, this group handling and stunning system is far better on beast welfare grounds.

It has been reported that exposure of pigs to either argon-induced anoxia or the carbon dioxide–argon mixture for iii   min resulted in satisfactory stunning; however, bleeding should commence within 15   s to avoid resumption of consciousness. A 5   min exposure to these gas mixtures followed by bleeding within 45   due south prevented carcass convulsions during haemorrhage. The results also showed that exposure of pigs to argon-induced anoxia or the carbon dioxide–argon mixture for vii   min resulted in death in the majority of pigs. Owing to the prolonged exposure time required to impale pigs with anoxia, it is not used nether commercial weather condition. However, further research and evolution is needed to evaluate the feasibility of inducing unconsciousness with anoxia and and so killing pigs by other means (eastward.g., induction of cardiac arrest in unconscious pigs using an electrical current).

Chickens and turkeys tin can be killed with a minimum of a 2   min exposure to 50% by book carbon dioxide in air, 90% by volume of argon or nitrogen in air, and a mixture containing less than 30% by book of carbon dioxide in argon or nitrogen.

The Welfare of Animals (Slaughter or Killing) Regulations in the U.k. canonical the use of a minimum of 70% by volume of carbon dioxide in air for killing pigs. However, on bird welfare grounds, this regulation does non allow the utilize of carbon dioxide for killing domestic poultry, except for disease-control purposes. Instead, two other gas mixtures accept been approved for killing domestic poultry intended for man consumption:

•

Argon, nitrogen, or other inert gases, or any mixture of these gases, in atmospheric air with a maximum of ii% oxygen past volume.

•

Any mixture of argon, nitrogen, or other inert gases with atmospheric air and carbon dioxide provided that the carbon dioxide concentration does not exceed thirty% by volume and the oxygen concentration does not exceed by two% by book.

However, the European Slaughter Regulation 1099/2009, which comes into force from January 2013, permits the apply of:

ane.

Direct or progressive exposure of conscious pigs to a gas mixture containing more than 40% carbon dioxide for pigs.

2.

Direct or progressive exposure of conscious pigs and poultry to an inert gas mixture such equally argon or nitrogen leading to anoxia.

iii.

Directly or progressive exposure of conscious pigs and poultry to a gas mixture containing up to 40% of carbon dioxide associated with inert gases leading to anoxia.

4.

Successive exposure of conscious birds to a gas mixture containing up to 40% of carbon dioxide, followed when they take lost consciousness, by a college concentration of carbon dioxide.

In full general, gas stunning/killing of pigs and poultry results in better carcass and meat quality than other established stunning methods. In comparison with electrical stunning, gas stunning or killing tin can reduce the incidence of broken bones in carcass and hemorrhaging in muscles. Notwithstanding, stunning with gas mixtures containing 40% by book or more of carbon dioxide tends to retard the rate of rigor development and, hence, tenderness evolution. Past contrast, stunning of pigs and poultry with argon and nitrogen mixtures or a mixture containing less than 30% by volume of carbon dioxide in argon or nitrogen mixture accelerates the rate of postmortem rigor development and tenderization of meat. This is found to be at least every bit effective equally electrical stimulation of carcasses, specially in poultry. Therefore, these gas mixtures provide an opportunity for poultry processors to portion or divide breast muscles presently after spooky (in less than 2   h postmortem) without inducing toughness, provided the muscle temperature is besides reduced apace by the use of an appropriate chilling method.

However, convulsions occurring as wing flapping after the loss of consciousness in poultry can increase the incidence of confused or cleaved wing bones. Attributable to this and the cost of argon, the poultry industry would adopt to use gas mixtures causing less of this quality trouble, especially methods involving exposure to low or gradually increasing concentrations of carbon dioxide in air every bit these methods have been known to cause very trivial or no wing impairment in the carcasses.

Irrespective of the species of animals involved, the ever-decreasing competition in the fields of stunning equipment manufacturing and gas distillation and distribution are disconcerting on economical grounds.

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Context for new or expanded facility

In Applied Design, Structure and Functioning of Nutrient Facilities, 2009

Food Industry Overview

Various studies have been published of the nutrient industry from an economic and consumer point of view (McCorkle, 1988; Connor, 1988). While these references are old, they are nevertheless accurate in an industry that does not change very quickly. The food industry is the largest by economic affect in the USA, with annual sales of over $500 billion. The industry is very various, just major segments include those that process raw commodities into ingredients and foods; those that preserve and modify ingredients into foods and ingredients; and those that produce consumer food products.

Examples of each include:

Raw commodities

•

Meat creature slaughter (beef, pork, poultry)

•

Sugar milling and refining

•

Flour milling

•

Oil seed processing

•

Corn moisture and dry milling

•

Dairy processing (milk, cream, butter)

Intermediate

•

Baking (bread, cake, cookies, crackers)

•

Ice cream

•

Confectionery

•

Vegetable freezing

•

Fruit and vegetable dehydration

•

Babe foods (fruit and vegetable purees)

•

Dry cake mixes

Consumer products

•

Soft drinks

•

Beer

•

Vino

•

Canned soups

•

Fruit and vegetable juices, aseptic, canned and hot filled

•

Prepared meals (refrigerated, frozen and shelf stable).

These examples are not intended to exist comprehensive, only rather are to present a small gustatory modality of the diversity and multifariousness of the industry.

Corresponding to the broad range of products are the many processes involved, ranging from the relatively simple size reduction and physical separation of flour milling to the sophisticated biochemical process of fermentation and aging involved in making wine. In between are combinations of culinary and technology art and science to reproduce on a large, commercial calibration the flavor, texture and nutrition of home-prepared dishes and meals.

Food companies can be very large, with sales budgeted $25 billion per year, and relatively small, with sales that might not exceed $1 million per year. (Meet the August issue of Food Processing (Putnam Media, Itasca, IL) each year for a listing of the height 100 food companies.) In the list for 2007, the summit v companies, by food sales in 2006 were:

1. Kraft Foods Inc. $23   118 Million
ii. Tyson Foods Inc. 23   059
three. Pepsico Inc. 22   178
4. Nestle (USA and Canada) 20   688
five. Anheuser-Busch Cos. Inc. 11   888

In contrast, the last five on this listing were:

96. J & J Snack Foods $515 Meg
97. American Seafoods Group LLC 510
98. Pierre Foods 488
99. B & One thousand Foods 411
100. Ruiz Foods 400
  Ventura Foods 400

It took $400 million in sales to make the summit 100. Sales of $1 billion put several firms tied at 74th. The top 48 firms had sales of $two billion or more than.

Consolidation amongst large companies has made the largest multinational firms very large indeed, with operations all over the world. In the context of designing and operating facilities, ane consequence is that such firms need to exist cognizant of community, regulations and cultures very dissimilar from those of their home country. Equally one small instance, information technology is common in many countries to provide one or more than hot meals each day to the workforce. Sometimes, dormitories are also provided for a work force that may have moved a long distance to get a task. This means that a food facility may need to have a full kitchen and all-encompassing living quarters on site. These are not ordinarily found in U.s.a. nutrient facilities.

Religious and cultural practices frequently affect what foods are pop. Muslim and Jewish adherents do not eat pork; Hindus do not eat beefiness; Muslims avoid alcohol; and Chinese apparently like corn chowder, among other preferences. Such cultural practices affect what food products are likely to sell well in a given market and thus what a given facility is intended to do.

The distribution systems in developing countries may be relatively primitive due to poor roads, lack of refrigeration in homes and stores, and the lack of a commercial infrastructure. These conditions hateful that the scale of functioning may need to be smaller than information technology would be in the USA. Products that are shelf stable, every bit compared with frozen or refrigerated, are better suited for developing countries. Food manufacturers may need to establish their own system of distribution centers and wholesalers, whereas third parties in the USA ofttimes handle these functions.

Some facilities may be located to take advantage of local raw materials. Thus, for example, sugar mills are in tropical areas considering sugar cane is a tropical crop. Carbohydrate mills produce raw sugar, which is about 97% pure sucrose, and is shipped closer to markets in temperate areas for further refining. Tropical oils, such as palm oil and palm nut oil are harvested and the raw oil produced shut to the palm plantations, with refining taking place closer to aircraft points on the coasts of Southeast Asia.

Another factor in facility location is the relative density of the raw textile and finished production. For instance, potato chip snacks, which have a low bulk density, are unremarkably fabricated nigh population centers, while frozen and dehydrated potato products are usually made about potato producing areas.

Wheat flour mills in the United states of america tend to be located near wheat producing areas and virtually h2o ports on rivers, lakes or oceans. Flour users, such as bread bakers are closer to markets. Cookie and cracker bakers may have larger and fewer plants because cookies and crackers are denser than bread and have a longer shelf life.

The customers of nutrient manufacturers are non normally consumers only the stores and food service institutions that serve consumers. About l% of food consumed in the Usa is consumed outside of the home, and then the manufacture and distribution of products for food service are increasingly important. These products are dissimilar in many means from those intended for apply in the home or factory. Food service products are often refrigerated or frozen, are usually portion controlled, and may be heavily influenced by culinary concepts. This means they are conceived and developed by chefs or people with some culinary preparation and are meant to be used by kitchen personnel in restaurants, colleges, hospitals and prisons. Consumer food products, in contrast, are often developed by food scientists and food technologists.

Consumer food products tend to exist sold in supermarkets, convenience stores and, increasingly, in mass merchandisers. Ofttimes these customers have their own distribution systems and centers (DC). Commonly, nutrient manufacturers take distribution centers as well, and so there can be some redundant handling as a product moves from factory to distribution center to another distribution center and so to the store. Rationalizing the nutrient distribution system is a major cost reduction opportunity, just the ideal solution has not emerged withal.

Some products require direct shop delivery (DSD), ordinarily considering they are perishable or have such high sales volume that they need frequent deliveries. Breadstuff, milk, soft drinks and salty snacks are examples of foods delivered daily to most stores. DSD is an expensive distribution system because information technology is labor intensive and because fuel costs take been increasing. DSD driver/salespeople are frequently paid a commission on sales, which provides a substantial incentive, but adds to costs. Some are visitor employees while others may exist independent contractors who own their equipment. Independent contractors often service vending machines for snacks, soft drinks and confections. DSD in one case was largely a cash business, with shop owners paying on the spot. This is less common at present. Managing and decision-making a widely dispersed sales and delivery force tin exist a challenge.

Mass merchandisers accept been influencing the food industry because they demand low prices, very good service and, often, special packaging (especially in 'guild' stores). They likewise move very large amounts of production, and then accommodating them is a major objective. Food manufacturers often open defended sales offices virtually the headquarters of mass merchandisers and then every bit to service them better.

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The role of lipids in food quality

Z.E. Sikorski , Thousand. Sikorska-Wiśniewska , in Improving the Fat Content of Foods, 2006

9.2.1 Lipid changes which influence the colour of red meats

The colour of meat of slaughter animals is afflicted by the contents and predominantly by the chemical state of haemoproteins – myoglobin (MbFe(II)) and to a lesser degree haemoglobin and the cytochromes (see as well Section 13.half dozen). The natural, cherry-ruddy colour of beef meat on the fresh cut surface is due to the reduced forms of the muscle haemoproteins (Fig. 9.1). Oxygenation of the Fe(II)-containing pigments at high partial pressure of oxygen leads to formation of oxymyoglobin (MbFe(Ii)O2) of light-red coloration. In beefiness meat the initial purplish-red colour turns to bright-red in about 30 min after exposing the cut surface to air. Oxidation results in a change of the colour to the undesirable brownish. In beef muscle the brownish discoloration is perceptible when about 60% of the full corporeality of meat pigments is oxidized to metmyoglobin. In guild to stabilize the desirable low-cal-cerise colour of fresh meat it is necessary to avert oxidation by using advisable packaging of the cuts or by adding various antioxidants.

Fig. ix.ane. The main changes in meat pigments.

At that place is an interrelation between the undesirable changes in colour and the lipid oxidation in meat. Oxidation of MbFe(II)O2 may exist the first step in a chain of events leading to oxidative changes in lipids, and vice versa, oxidized musculus lipids and liposomes can catalyse the browning of meat haemoproteins (Monahan 2000). Among the secondary lipid oxidation products found in meat are various aldehydes of dissimilar molecular weight and degree of unsaturation. The species nowadays in highest concentrations are usually malonaldehyde, iv-hydroxy-2-nonenal, and hexanal. Many unsaturated aldehydes react readily with proteins, α, β-Unsaturated aldehydes may atomic number 82 to color changes by covalently binding to MbFe(Two)Oii and thus by irresolute the conformation of the molecule, that results in exposure of the haeme iron to oxidation (Faustman and Wang 2000).

Various carotenoids are able to decrease the rate of oxidation of MbFe(Two)O2 and to reduce oxidized forms of myoglobin, thus increasing the colour stability of meat (Mortensen and Skibsted 2000). As well α-tocopherol, although it is lipid soluble, is known to stabilize MbFe(Ii)02 in beefiness. It acts most probably by retarding the generation of master lipid peroxides and the release of their water-soluble, pro-oxidative, free-radical breakdown products, predominantly unsaturated aldehydes or HOo radicals (Faustman and Wang 2000). Dietary supplementation of livestock with vitamin E is constructive in delaying lipid oxidation and discoloration of fresh beefiness. The administration of antioxidants to the livestock in order to improve the colour stability of meat has been besides treated past Moloney in Chapter 13.

The caselife of a beef cut, i.east. the fourth dimension over which the meat retains the desirable brilliant-ruby-red color and can be exhibited in retail display, prior to its being discounted in price, may accomplish from 1 to nigh 5 days. It depends on the reducing capacity of the muscles. The economic implications of undesirable colour changes in beef and the effectiveness of the practical counter-measures have been discussed by Smith et al. (2000).

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QUALITY Direction | Farm-Level

J.H. Huiskes , ... J.B. van der Fels , in Encyclopedia of Meat Sciences, 2004

Management

In some QA schemes, proper handling of slaughter animals is a point of protocol for farmer, transport and abattoir. For the farmer, preslaughter feed withdrawal is included with respect to meat quality, food rubber and animal welfare. Additionally, the environmental force per unit area will be reduced. Monitoring can exist done by measuring related parameters in the abattoir and feedback of management information to the producer.

For optimization of the desired quality of meat and decreasing variability, collaboration is important between producers, slaughterhouses, breeding organizations and feed suppliers in choosing appropriate combinations of genotype, feeding organization strategy and composition. Adventure management against the occurrence of offensive odour of meat acquired past such factors as specific feed components and boar taint in unabridged male pigs should be considered.

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Nutritional and health impacts of religious and vegetarian nutrient

Ahasanul Haque , ... Farzana Yasmin , in Preparation and Processing of Religious and Cultural Foods, 2018

v.3.1 The nutritional impact of religious food

Most religious nutrient are believed to accept its own benefit especially when dealing with diet and health. For case, the employ of caffeine is prohibited or restricted by many religions considering of its addictive properties and harmful physical effects. Many also restrict spices and certain condiments, such as pepper, pickles, or food with preservatives, considering they change the natural taste of food.

Besides, the utilise of vino in religious ceremonies is regarded as adequate by certain groups. For case, Roman Catholics, Eastern Orthodox Christians, and certain Protestant denominations use wine equally a sacramental product to represent the blood of Christ in communion services. According to the writings of the apostle Paul, vino used in moderation may be consumed for the soothing effect it has upon an upset stomach. Mormons, nonetheless, specifically prevent wine or any alcoholic drinks because of their stimulant properties. Jews regard grapes as a fruit of idolatry, and therefore, foreclose the use of wine or products made from grapes except under special conditions.

Many religious leaders and healthcare experts regard tobacco, another stimulant, as a malignant toxicant that affects the health of its users. Research continues to support the harmful and deleterious effects of the apply of cigarettes and tobacco products. Cancer, high blood pressure, and eye disease have all been linked to tobacco use. Although marijuana has been shown to control hurting in advanced diseases such as cancer, information technology has been considered a restricted drug by all but those practicing Rastafarianism. Rastafarians introduced marijuana into their religious rites because they consider information technology the "weed of wisdom" and because they believe it contains healing ingredients.

Furthermore, it is compulsory in Islam to slaughter animals before eating their flesh. There are evidences to prove that the Islamic method of slaughtering animals is scientific and not inhumane (Azizi, 2010). The following are the weather to slaughter animals based on Islamic method:

•

The animal has to be slaughtered with a sharp object (knife) equally fast as possible in order to reduce the hurting of slaughter.

•

The "slaughtering" is to be done by cutting the pharynx, windpipe, and the claret vessels in the neck causing the brute's decease without cut the spinal string.

•

The blood has to exist drained completely before the head is removed. The purpose is drain out most of the claret which would serve as a skilful culture medium for micro-organisms. The spinal cord must non be cut because the nervus fibers to the heart could be damaged during the process causing cardiac abort, stagnating the blood in the claret vessels.

•

Blood is a good media of germs, bacteria, toxins, then along. Thus, the Muslim way of slaughtering is more hygienic as virtually of the blood containing germs, bacteria, toxins, and others that cause several diseases are eliminated.

•

Meat slaughtered by Islamic style remains fresh for a longer time due to absence of blood in the meat every bit compared to other methods of slaughtering.

•

As well, the swift cutting of vessels of the neck disconnects the flow of blood to the nerve of the encephalon responsible for pain. Thus, the animal does not experience pain. While dying, the animal struggles, writhes, shakes, and kicks, non due to hurting simply due to the contraction and relaxation of the muscles deficient in blood and due to the period of blood out of the body.

•

The animal has to be lawful to eat, live, healthy, and has to be slaughtered only for the name of Allah (s.westward.t.), The Creator, and not for whatever other reasons. The slaughter must comply himself as a true Muslim.

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STUNNING | Electrical Stunning

Due east. Lambooij , in Encyclopedia of Meat Sciences (2d Edition), 2014

Stunning

Electroanesthesia is widely used for the stunning of slaughter animals. The amounts of current necessary to stun diverse species of farmed animals are presented in Tabular array i.

Tabular array 1. Recommended minimal current for electrical stunning of poultry, ruminants, pigs, and fish

Species Caput-simply Water-bathroom/water tank Head to torso
Broiler 240   mA 100   mA<200   Hz-1
Turkey 400   mA 250   mA<200   Hz-1
Ostrich 500   mA
Duck and geese 130   mA<200   Hz-1
Quails 45   mA<45   Hz-ane
Cow ane.28   A
Calf i.25   A
Sheep and goat 1.0   A 1.0   A
Pigs 1.3   A 1.0   A
Eel 600   mA 0.64   A   dm-2
Trout 500   mA
African catfish 630   mA 1.6   A   dm-2 570   mA
Carp 240   mA 0.xiv   A   dm-2
Salmon 670   mA
Cod 2.five   A   dm-two
Turbot 3.2   A   dm-2
Tilapia 1.0   A   dm-2
Ocean bass 4.3   A   dm-2

Effective electrical stunning can be ascertained from the occurrence of generalized epileptiform activity in the brain by using EEG. Generalized epileptiform EEG consists of relatively small waves increasing in aamplitude in the tonic phase and decreasing in frequency in the clonic phase to result ultimately in a period of strong low of electrical action in pigs, sheep, calves, and poultry (Figure i). Several studies involving sheep, in which neurotransmitters have been measured, coupled with pharmacological experiments, propose the general epileptiform insult induced by an electrical stun is dependent on the release of vasopressin, oxytocin, glutamate, aspartate, and gamma amino-4-butyric acid (GABA). The showtime phase induced past the stun produces the tonic phase through the release of the excitatory neurotransmitter glutamate. This is followed past the release of GABA that provides a period of analgesia and as well assists in the recovery if the beast is non slaughtered. The observed behavior of a general epileptiform insult is characterized by a phase of tonic muscle spasm followed by a phase of clonic musculus spasms and ultimately an exhaustion stage with muscle flaccidity. An eye reflex cannot be used equally an indicator, because the reflex is blocked during the tonic stage and may occur spontaneously during the clonic phase. In sheep as well as in other mammals the extensors are stronger than the flexors that caused the extension. During caput-merely stunning, broilers may display wing flapping during and after stunning, which is sometimes intensive. Fish, which were able to move freely, initially showed limited tonic/clonic cramps, followed by heavy clonic contractions combined with uncoordinated movements or turning aside. The flexors and extensors in fish are considered to be equal in strength, which may explain the observation of limited tonic and clonic cramps.

Figure 1. Trace of the EEG before and during a general epileptiform insult. The relatively small-scale waves (initial phase) became larger (tonic phase) with an increase in aamplitude and a subtract in frequency, followed past a period of potent low of electric activeness (exhaustion phase) and recovery.

The nearly common electrical stunning method for livestock uses a frequency of fifty   Hz alternating electric current (Ac) with sinusoidal waveform. The frequency tin can be every bit loftier as 1800   Hz, and the waveform tin be square or rectangular. High-frequency electric stunning can induce epileptiform activeness in the brain; however, relatively college amounts of electric current are necessary to induce epileptiform activity and the duration of unconsciousness also shorter than those with l   Hz. A sufficiently prolonged flow of unconsciousness and insensibility (due east.thousand., 40   southward) is necessary to facilitate exsanguination (bleeding out) and onset of death in unconscious animals. In this regard, a bipolar sine or foursquare wave is plant to be more effective than monopolar-pulsed direct currents. In 'caput to body' stunning involving passage of a 50   Hz sine wave alternating electric current simultaneously through the brain and middle, the beast may die due to a centre failure, which is recordable on an electrocardiogram (ECG). The heart failure results in loss of blood pressure and lack of oxygen to the brain and affects the characteristics of general epileptiform insult.

Transcranial magnetic stimulation (TMS) is a recently developed noninvasive technique used in human psychiatry to care for depression with slowly repeated pulses to the frontal lobe or to induce seizures. A study was done to determine whether or non TMS with an adjusted coil has potential for further development as a noninvasive stunning method for broilers and rabbits but further research and evolution is needed to optimize parameters.

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HACCP and farm product

A.Yard. Johnston , in HACCP in the Meat Industry, 2000

4.5 HACCP plans for sheep and goats

The primary output from a sheep farm is the slaughter animals, simply sheep may be milked to produce drinking milk or further processing, whereas it is the converse in goat herds. The comments on milking cows are equally applicable to sheep, although the scale of the operation is ordinarily smaller. There may be a sector of the manufacture in which hand-milking is carried out, only mechanical milking equipment is readily available. To ensure that a HACCP programme applied to a sheep flock remains simple and workable it must be separated from any flock health scheme. There are many diseases that pertain to the overall wellness and productivity of the flock and, possibly, to the quality of the meat simply that volition not directly affect human being wellness. The production of sheep equally summarised in Tabular array should be considered along with the general production information in Table 4.3.

In the sheep flock there is the additional business for the wellness of the stockman from zoonoses which cause abortion, such as Chlamydia psittaci, Toxoplasma gondii, Campylobacter spp., Salmonella spp., and the apply of chemicals, eastward.yard. organophosphates, as dips. In terms of the diseases mentioned in Table four.6, evidence of parasitic infestation will be the nearly likely indication of action being required at post-mortem meat inspection.

Table iv.half dozen. Summary of production stages for sheep

Procedure Problem Prevention
Replacement animals Ownership in disease, due east.g. Maedi visna virus, Caseous lymphadenitis Buy from known disease-free source; practise not innovate to flock until sure they are not carriers or excretors
Vaccination Clostridial diseases, pneumonia and ballgame agents – cause mortality, morbidity and condemnation at meat inspection Vaccination of all sheep with booster of clostridial vaccine earlier lambing to ensure maximum passive amnesty transfer to lambs
Feed Contamination of incoming feed and in stores with enteric leaner and Toxoplasma gondii and moulds Lamb feed with coccidiostat Transmissible spongiform encephalopathy agent Vermin-proof stores; avoid contamination of hay past cat faeces; good quality hay and silage
Apply withdrawal catamenia No mammalian derived poly peptide in feed and genotype breeding males for susceptibility
Environment Spread of illness past straight contact betwixt sheep, from discharges (e.yard. uterine fluids and placenta), aerosol or by handler Use skillful quality straw and remove placentas from lambing yards. Clean and disinfect pens. Skillful ventilation if housed
Antibiotic use Injection site abscess Residues in meat Resistance, e.k. following prophylaxis for watery oral fissure (E. coli) infection Sterile needles and good technique
Withdrawal periods adhered to Avoid need by make clean environment and good colostrum intake
Pasture contagion Waterlogged pasture encourage coccidia and fluke Nematode infestation Hydatid, T. ovis, T. hydatigena infestation Acceptable drainage or debate off and employ of coccidiostat and flukicide
Pasture direction and use of anthelmintic
Regular worming of dogs
Foot care Welfare
Arthritis and pyaemia possible		 Early recognition and treatment
Routine human foot trimming and dipping
Dipping Ectoparasites – fleece damage and possible emaciation Mail-dipping lameness (Erysipelas rhusiopathiae) Routine dipping or injectable production
Go on dip solution clean with possible utilize of antbacterials in solution. Apply spray
Crutching Ewes Reduce faecal contamination at lambing or at milking; avert flystrike
Lambs Reduce faecal contagion at slaughter and flystrike in summertime
Housing before slaughter Lambs coming off wet fields or fodder crops can be very soiled Put out deep, clean, dry straw bedding for a few days or until suitable to go for slaughter

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