Brute Slaughter

In slaughter animals that provide muscle for meat, a surplus of energy is ordinarily available and musculus growth and fat depot formation is the purpose of brute product.

From: Encyclopedia of Meat Sciences , 2004

Processing of red meat carcasses

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

eight.2.5 Antemortem inspection

Slaughter animals should be provided sufficient rest and gently handled during exam. It is very important for producing make clean and safe meat, safeguarding the wellness of meat consumers. Antemortem test is performed 12–24   h preslaughter in lairage past qualified veterinarians assisted by sufficient paraveterinary personnel. The design and layout of lairage should have proper provision of light and isolation pen for separating injured or diseased animals. Information technology is advised to provide ad-lib water and non feed animal for at least 12   h before slaughter. Antemortem examination helps identification and control of animals suffering from whatever infections or diseases with identification of some diseases that are very difficult to identify after slaughter such as tetanus, rabies, sturdy in sheep, listeriosis, etc., to foreclose food borne illness and poisonings, to ensure safety of butchers and butchery personnel, to prevent contagion in bounds and to make postmortem examination more efficient.

The antemortem exam is performed in two stages, that is, general examination and detailed test. Under full general examination the fauna is observed for general behavior, fatigue, reflexes, posture and gait in lairage at residuum as well as in motion. The animal exhibiting any abnormal signs is separated from the normal, apparently healthy animals and undergoes farther detailed examination such as temperature, respiration, and pulse rate. Animals exhibiting high 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 gratuitous from diseases and exhibiting normal physiological parameters, unfit for slaughter in case animal is emaciated or afflicted by rabies, tetanus or that cannot be treated and suspects animals for which slaughter is delayed and need farther 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 whatever filibuster in slaughter is considered contrary to the welfare of the animal.

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Membrane Contactors and Integrated Membrane Operations

A. Koltuniewicz , in Comprehensive Membrane Scientific discipline and Engineering, 2010

4.05.2.17 Meat Manufacture

Animal slaughter and processing produces very strong organic waste material from body fluids, such equally blood, and gut contents. The principal steps in processing livestock include rendering and haemorrhage, scalding and/or skin removal, internal organ evisceration, washing, spooky, and cooling, packaging, and cleanup. Animal blood is a by-product of slaughterhouses, and contains proteins of a high biological value as well equally existence a possible source for biotechnology products. Blood contains nearly 18% proteins, almost as much as lean meat, and is sometimes referred to as liquid protein. Because of its high nutritional value, claret equally nutrient condiment is price-competitive in comparing with other proteins, such equally soy and milk proteins, used in sausage formulations. The dry proteins accept excellent gelling properties and emulsifying capacity and 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 exhibit 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 poly peptide isolates prepared from slaughter blood are platonic emulsifiers under optimum conditions of pH and poly peptide concentration [717]. Vacuum evaporation, freeze drying, and gel filtration are the processes that can be used for concentrating blood proteins without degrading their frail and acquirement-producing properties; yet, 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 example, the biogas is produced every bit the source of energy recovery.

Wastewater from slaughterhouses contains a large variety and quantity of contaminants, characterized mainly by a circuitous mixture of protein substances, lipids, and fibers. Wastewater is also frequently contaminated past significant 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 primary problem is pathogenic organisms. Wastewaters with loftier pathogenic levels must exist disinfected prior to belch. Typically, chlorine (free or combined) is used to disinfect these wastewaters. Ozone, ultraviolet radiation, and other disinfection processes are gaining acceptance due to stricter regulations on the amount of residual chlorine levels in discharged wastewaters. Various techniques, which include anaerobic digestion, precipitation with ammonium sulfate, and MF, are used in the treatment of butchery effluent. Wastewater treatment of slaughterhouse effluents tin also be the source of valuable proteins for sale. Much work was too conducted on protein recovery from wastewater past UF [716].

In meat production, membranes are used for filtration, concentration, and deashing of pork, bone, or beef gelatin beef tallow clarification, gelatin primary clarification, meat brine description for leaner removal and brine reuse, beef wash water porcine bovine blood plasma, and craven claret, gelatin product. Application of membranes in meat technologies enable to avoid the extremely heavy loaded (BOD) wastewaters from abattoirs by recovery of proteins from animal blood.

The plasma is concentrated in membrane processes such as UF, RO, or cryo-concentration before atomization or cooling. UF concentration of blood proteins is faster, very simple, and the energy requirements are very low; are not thermal and practice non alter the solute; and, finally, concentration, fractionation, and purification tin be carried out simultaneously. UF is as well 50% less expensive than vacuum evaporation for animal blood concentration [721] Optimum parameters of concentrating claret plasma by UF have been presented in many papers [722], including influence of feed flow charge per unit, membrane pore size, and pressure on protein concentration [661, 723].

Creature claret is the principal organic pollutant discharged in wastewaters. Some reports apropos blood separation [722] and fractionation in industrial calibration [724] encourage using membrane processes for simultaneous recovery of water from waste effluents – NF [725], NF/UV integrated system [726]. The UF Pes membranes with a xl   000   MWCO and the RO membranes made of cellulose acetate were used to care for effluent from cherry-red meat abattoirs [727]. A cost for treating the effluent was $0.62   thou−3 versus $1.16   m−3 for anaerobic digestion.

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MEAT | Slaughter

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

Killing

Killing of slaughter animals is commonly done by exsanguination (bleeding). 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 encephalon. Irreversible cellular changes occur and the animal dies. Considering virtually stunning methods are reversible equally a dominion, prompt and accurate (effective) sticking is of high importance from the animal welfare point of view.

Bleeding tin can be washed with the animal in a vertical or horizontal position. The about mutual technique is to shackle a hind leg and to elevate the stunned animal on the haemorrhage rail, where sticking is done in a hanging position. There is a significant positive effect on pork quality (reduction of PSE), if prone bleeding is adept. Sticking is done immediately after electrical stunning on a movable conveyor. For a bleeding fourth dimension of about 2   min, the pigs are conveyed in a horizontal position. As a consequence, muscle spasms have a less detrimental outcome 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 can be done in dissimilar ways. A transverse incision of the neck is a mutual method of bleeding sheep. This method is also used for ritual slaughtering of sheep and cattle.

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

Another sticking method, lateral stab incision of the neck, avoids incision of the trachea and esophagus, because this may result in aspiration of blood and pollution of the blood by tum contents. Finally, thoracic sticking is usually used for cattle and pigs. The knife is inserted in the midline, cranial of the sternum bone, and then that the bicarotid body and anterior vena cava are incised.

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STUNNING | CO2 and Other Gases

A.B.M. 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 70% carbon dioxide for xc   s results in stunning; therefore sticking (bleeding or exsanguination) should be performed as soon as possible (eastward.k., ideally within 15   southward of exiting the gas) to prevent resumption of consciousness. When the elapsing of exposure to this level of carbon dioxide is increased, the incidence of expiry also increases. Under high-throughput conditions, exposure of pigs to a minimum of 90% by book of carbon dioxide in air for 3–5   min results in decease in the majority of pigs, which can be recognized from the presence of dilated pupils and absence of gagging (rudimentary respiratory action) at the leave from the gas.

In Denmark, where almost all pigs are stunned using carbon dioxide, a comprehensive automatic organization for driving big groups of pigs (fifteen–xvi pigs) from the lairage to the bespeak of stunning, dividing them into pocket-sized groups (east.g., 5–half-dozen pigs) and loading them onto a lift, which is lowered into a carbon dioxide stunning unit of measurement, has been developed. In comparison with the conventional pig handling and loading systems and carbon dioxide stunning units, this group handling and stunning system is far better on animal welfare grounds.

It has been reported that exposure of pigs to either argon-induced anoxia or the carbon dioxide–argon mixture for 3   min resulted in satisfactory stunning; however, bleeding should embark inside 15   s to avoid resumption of consciousness. A v   min exposure to these gas mixtures followed by haemorrhage within 45   s prevented carcass convulsions during haemorrhage. The results besides showed that exposure of pigs to argon-induced anoxia or the carbon dioxide–argon mixture for 7   min resulted in expiry in the majority of pigs. Owing to the prolonged exposure time required to kill pigs with anoxia, it is not used nether commercial weather. However, farther research and development is needed to evaluate the feasibility of inducing unconsciousness with anoxia and then killing pigs by other means (due east.1000., induction of cardiac abort in unconscious pigs using an current).

Chickens and turkeys can exist killed with a minimum of a ii   min exposure to 50% past book carbon dioxide in air, 90% past volume of argon or nitrogen in air, and a mixture containing less than thirty% by book of carbon dioxide in argon or nitrogen.

The Welfare of Animals (Slaughter or Killing) Regulations in the Britain canonical the use of a minimum of lxx% past volume of carbon dioxide in air for killing pigs. However, on bird welfare grounds, this regulation does non allow the use of carbon dioxide for killing domestic poultry, except for affliction-command purposes. Instead, ii other gas mixtures have been approved for killing domestic poultry intended for human consumption:

•

Argon, nitrogen, or other inert gases, or any mixture of these gases, in atmospheric air with a maximum of 2% oxygen by volume.

•

Whatever mixture of argon, nitrogen, or other inert gases with atmospheric air and carbon dioxide provided that the carbon dioxide concentration does not exceed 30% past volume and the oxygen concentration does non exceed by ii% by volume.

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

one.

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

ii.

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

3.

Straight or progressive exposure of conscious pigs and poultry to a gas mixture containing upwards 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 have lost consciousness, by a higher concentration of carbon dioxide.

In general, gas stunning/killing of pigs and poultry results in meliorate carcass and meat quality than other established stunning methods. In comparison with electrical stunning, gas stunning or killing can reduce the incidence of broken bones in carcass and hemorrhaging in muscles. However, stunning with gas mixtures containing twoscore% by book or more of carbon dioxide tends to retard the rate of rigor evolution and, hence, tenderness development. Past contrast, stunning of pigs and poultry with argon and nitrogen mixtures or a mixture containing less than xxx% 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 as effective as electrical stimulation of carcasses, especially in poultry. Therefore, these gas mixtures provide an opportunity for poultry processors to portion or separate breast muscles soon after spooky (in less than 2   h postmortem) without inducing toughness, provided the muscle temperature is as well reduced speedily past the use of an advisable chilling method.

However, convulsions occurring as wing flapping after the loss of consciousness in poultry can increase the incidence of dislocated or broken wing bones. Owing to this and the cost of argon, the poultry industry would prefer to use gas mixtures causing less of this quality problem, especially methods involving exposure to low or gradually increasing concentrations of carbon dioxide in air as these methods take been known to crusade very little or no wing harm in the carcasses.

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

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Context for new or expanded facility

In Practical Pattern, Structure and Operation of Food Facilities, 2009

Food Manufacture Overview

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

Examples of each include:

Raw bolt

•

Meat animal slaughter (beef, pork, poultry)

•

Saccharide milling and refining

•

Flour milling

•

Oil seed processing

•

Corn wet and dry milling

•

Dairy processing (milk, cream, butter)

Intermediate

•

Baking (bread, block, cookies, crackers)

•

Ice foam

•

Confectionery

•

Vegetable freezing

•

Fruit and vegetable dehydration

•

Baby foods (fruit and vegetable purees)

•

Dry block mixes

Consumer products

•

Soft drinks

•

Beer

•

Wine

•

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, but rather are to present a small gustation of the diverseness and variety of the manufacture.

Corresponding to the wide 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 engineering science art and scientific discipline to reproduce on a big, commercial scale the flavor, texture and nutrition of home-prepared dishes and meals.

Food companies can exist very large, with sales approaching $25 billion per yr, and relatively small, with sales that might non exceed $i 1000000 per year. (Run into the Baronial issue of Nutrient Processing (Putnam Media, Itasca, IL) each year for a list of the pinnacle 100 food companies.) In the list for 2007, the elevation 5 companies, by nutrient sales in 2006 were:

ane. Kraft Foods Inc. $23   118 Million
ii. Tyson Foods Inc. 23   059
three. Pepsico Inc. 22   178
4. Nestle (Usa and Canada) xx   688
5. Anheuser-Busch Cos. Inc. 11   888

In contrast, the last five on this list were:

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

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

Consolidation amidst 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, one consequence is that such firms need to be cognizant of customs, regulations and cultures very unlike from those of their home country. As one minor example, it is common in many countries to provide ane or more hot meals each solar day to the workforce. Sometimes, dormitories are too provided for a work strength that may have moved a long distance to get a task. This means that a nutrient facility may demand to have a full kitchen and extensive living quarters on site. These are not normally found in The states food facilities.

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

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

Some facilities may exist located to have reward of local raw materials. Thus, for example, carbohydrate mills are in tropical areas because saccharide cane is a tropical ingather. Carbohydrate mills produce raw sugar, which is almost 97% pure sucrose, and is shipped closer to markets in temperate areas for further refining. Tropical oils, such equally palm oil and palm nut oil are harvested and the raw oil produced shut to the palm plantations, with refining taking identify closer to shipping points on the coasts of Southeast Asia.

Another factor in facility location is the relative density of the raw material and finished product. For example, white potato chip snacks, which accept a low bulk density, are ordinarily fabricated almost population centers, while frozen and dehydrated murphy products are commonly made near potato producing areas.

Wheat flour mills in the USA tend to exist located near wheat producing areas and virtually water 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 food manufacturers are non usually consumers simply the stores and food service institutions that serve consumers. About l% of nutrient consumed in the USA is consumed outside of the dwelling, and so the industry and distribution of products for food service are increasingly of import. These products are different in many means from those intended for use in the dwelling house or factory. Food service products are often refrigerated or frozen, are commonly portion controlled, and may be heavily influenced by culinary concepts. This means they are conceived and developed by chefs or people with some culinary training and are meant to be used by kitchen personnel in restaurants, colleges, hospitals and prisons. Consumer nutrient products, in dissimilarity, are oft adult by food scientists and food technologists.

Consumer food products tend to be sold in supermarkets, convenience stores and, increasingly, in mass merchandisers. Often these customers have their own distribution systems and centers (DC). Usually, food manufacturers have distribution centers as well, so there tin exist some redundant handling equally a product moves from manufacturing plant to distribution heart to another distribution centre and then to the store. Rationalizing the food distribution system is a major cost reduction opportunity, only the ideal solution has not emerged however.

Some products require directly store commitment (DSD), usually because they are perishable or have such high sales volume that they need frequent deliveries. Bread, milk, soft drinks and salty snacks are examples of foods delivered daily to well-nigh stores. DSD is an expensive distribution organisation because information technology is labor intensive and because fuel costs have been increasing. DSD driver/salespeople are often paid a commission on sales, which provides a substantial incentive, merely adds to costs. Some are company employees while others may be independent contractors who own their equipment. Independent contractors often service vending machines for snacks, soft drinks and confections. DSD once was largely a cash business, with store owners paying on the spot. This is less common now. Managing and controlling a widely dispersed sales and delivery force can exist a claiming.

Mass merchandisers have been influencing the food industry because they need low prices, very good service and, oft, special packaging (particularly in 'guild' stores). They as well motility very large amounts of product, so accommodating them is a major objective. Nutrient manufacturers oft open up dedicated sales offices almost the headquarters of mass merchandisers and so as to service them better.

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The role of lipids in nutrient quality

Z.E. Sikorski , Chiliad. 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 affected by the contents and predominantly by the chemical state of haemoproteins – myoglobin (MbFe(II)) and to a lesser degree haemoglobin and the cytochromes (see also Section xiii.6). The natural, ruby-red colour of beef meat on the fresh cut surface is due to the reduced forms of the muscle haemoproteins (Fig. ix.ane). Oxygenation of the Fe(II)-containing pigments at high partial pressure level of oxygen leads to germination of oxymyoglobin (MbFe(2)Otwo) of lite-red coloration. In beefiness meat the initial purplish-crimson color turns to bright-red in nigh 30 min later exposing the cutting surface to air. Oxidation results in a change of the colour to the undesirable brown. In beef muscle the brownish discoloration is perceptible when about 60% of the total amount of meat pigments is oxidized to metmyoglobin. In lodge to stabilize the desirable calorie-free-red colour of fresh meat information technology is necessary to avoid oxidation past using appropriate packaging of the cuts or past adding various antioxidants.

Fig. 9.1. The main changes in meat pigments.

There is an interrelation between the undesirable changes in colour and the lipid oxidation in meat. Oxidation of MbFe(Two)O2 may be the first step in a chain of events leading to oxidative changes in lipids, and vice versa, oxidized muscle 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 present in highest concentrations are usually malonaldehyde, 4-hydroxy-2-nonenal, and hexanal. Many unsaturated aldehydes react readily with proteins, α, β-Unsaturated aldehydes may lead to colour changes by covalently binding to MbFe(Two)O2 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). Also α-tocopherol, although it is lipid soluble, is known to stabilize MbFe(Ii)02 in beef. It acts most probably past retarding the generation of primary lipid peroxides and the release of their h2o-soluble, pro-oxidative, gratuitous-radical breakdown products, predominantly unsaturated aldehydes or HOo radicals (Faustman and Wang 2000). Dietary supplementation of livestock with vitamin E is effective in delaying lipid oxidation and discoloration of fresh beef. The administration of antioxidants to the livestock in lodge to better the colour stability of meat has been also treated by Moloney in Affiliate xiii.

The caselife of a beefiness cut, i.e. the fourth dimension over which the meat retains the desirable bright-red colour and can be exhibited in retail display, prior to its beingness discounted in price, may reach from 1 to well-nigh five days. Information technology depends on the reducing capacity of the muscles. The economical implications of undesirable color changes in beef and the effectiveness of the applied counter-measures have been discussed by Smith et al. (2000).

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QUALITY MANAGEMENT | Farm-Level

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

Management

In some QA schemes, proper treatment of slaughter animals is a point of protocol for farmer, ship and slaughterhouse. For the farmer, preslaughter feed withdrawal is included with respect to meat quality, food safety and beast welfare. Additionally, the environmental force per unit area will exist reduced. Monitoring tin can exist washed past measuring related parameters in the slaughterhouse 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. Risk management confronting the occurrence of offensive odour of meat caused past such factors as specific feed components and boar taint in entire male person pigs should be considered.

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Nutritional and wellness impacts of religious and vegetarian food

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

5.3.1 The nutritional impact of religious food

Well-nigh religious food are believed to accept its own do good particularly when dealing with nutrition and health. For example, the apply of caffeine is prohibited or restricted past many religions because of its addictive properties and harmful physical effects. Many besides restrict spices and certain condiments, such as pepper, pickles, or food with preservatives, considering they change the natural taste of food.

Too, the utilize of wine in religious ceremonies is regarded every bit acceptable by certain groups. For example, Roman Catholics, Eastern Orthodox Christians, and certain Protestant denominations use wine as a sacramental product to correspond the blood of Christ in communion services. According to the writings of the apostle Paul, wine used in moderation may be consumed for the soothing effect it has upon an upset tum. Mormons, however, specifically forbid vino or any alcoholic drinks because of their stimulant backdrop. Jews regard grapes as a fruit of idolatry, and therefore, forbid the use of wine or products made from grapes except under special atmospheric condition.

Many religious leaders and healthcare experts regard tobacco, another stimulant, equally a malignant poison that affects the health of its users. Research continues to support the harmful and deleterious effects of the employ of cigarettes and tobacco products. Cancer, high blood pressure, and middle illness have all been linked to tobacco use. Although marijuana has been shown to control pain in advanced diseases such as cancer, it has been considered a restricted drug by all just those practicing Rastafarianism. Rastafarians introduced marijuana into their religious rites because they consider it 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 show that the Islamic method of slaughtering animals is scientific and not inhumane (Azizi, 2010). The following are the conditions to slaughter animals based on Islamic method:

•

The brute has to be slaughtered with a sharp object (pocketknife) as fast as possible in guild to reduce the pain of slaughter.

•

The "slaughtering" is to be done by cutting the throat, windpipe, and the blood vessels in the neck causing the fauna'south death without cutting the spinal cord.

•

The blood has to exist drained completely before the caput is removed. The purpose is bleed out about of the blood which would serve every bit a skillful culture medium for micro-organisms. The spinal cord must not be cut because the nerve fibers to the heart could exist damaged during the process causing cardiac arrest, stagnating the blood in the blood vessels.

•

Blood is a good media of germs, bacteria, toxins, then forth. Thus, the Muslim mode of slaughtering is more aseptic as most of the blood containing germs, bacteria, toxins, and others that cause several diseases are eliminated.

•

Meat slaughtered past Islamic manner remains fresh for a longer time due to absenteeism of claret in the meat as compared to other methods of slaughtering.

•

Besides, the swift cutting of vessels of the neck disconnects the flow of blood to the nerve of the encephalon responsible for hurting. Thus, the animal does non feel pain. While dying, the animal struggles, writhes, shakes, and kicks, not due to hurting but due to the contraction and relaxation of the muscles scarce in claret and due to the period of blood out of the body.

•

The animal has to be lawful to swallow, alive, good for you, and has to exist slaughtered only for the name of Allah (s.westward.t.), The Creator, and not for any other reasons. The slaughter must comply himself as a true Muslim.

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STUNNING | Electric Stunning

E. Lambooij , in Encyclopedia of Meat Sciences (2nd Edition), 2014

Stunning

Electroanesthesia is widely used for the stunning of slaughter animals. The amounts of current necessary to stun various species of farmed animals are presented in Table ane.

Table i. Recommended minimal current for electrical stunning of poultry, ruminants, pigs, and fish

Species Caput-merely Water-bathroom/h2o tank Head to body
Broiler 240   mA 100   mA<200   Hz-1
Turkey 400   mA 250   mA<200   Hz-i
Ostrich 500   mA
Duck and geese 130   mA<200   Hz-1
Quails 45   mA<45   Hz-1
Cow 1.28   A
Calf one.25   A
Sheep and goat ane.0   A 1.0   A
Pigs 1.three   A 1.0   A
Eel 600   mA 0.64   A   dm-2
Trout 500   mA
African catfish 630   mA 1.vi   A   dm-2 570   mA
Carp 240   mA 0.14   A   dm-2
Salmon 670   mA
Cod 2.5   A   dm-2
Turbot iii.2   A   dm-2
Tilapia one.0   A   dm-2
Sea bass 4.3   A   dm-two

Effective electric stunning can be ascertained from the occurrence of generalized epileptiform activity in the brain past using EEG. Generalized epileptiform EEG consists of relatively modest waves increasing in amplitude in the tonic phase and decreasing in frequency in the clonic stage to result ultimately in a period of strong low of electric activity in pigs, sheep, calves, and poultry (Figure 1). Several studies involving sheep, in which neurotransmitters have been measured, coupled with pharmacological experiments, suggest the general epileptiform insult induced by an electrical stun is dependent on the release of vasopressin, oxytocin, glutamate, aspartate, and gamma amino-4-butyric acrid (GABA). The start stage induced by the stun produces the tonic stage through the release of the excitatory neurotransmitter glutamate. This is followed by the release of GABA that provides a menstruation of analgesia and as well assists in the recovery if the brute is not slaughtered. The observed behavior of a general epileptiform insult is characterized past a phase of tonic muscle spasm followed by a phase of clonic muscle spasms and ultimately an burnout phase with musculus flaccidity. An eye reflex cannot exist used as an indicator, because the reflex is blocked during the tonic stage and may occur spontaneously during the clonic stage. In sheep also equally in other mammals the extensors are stronger than the flexors that caused the extension. During head-simply stunning, broilers may display wing flapping during and after stunning, which is sometimes intensive. Fish, which were able to movement freely, initially showed limited tonic/clonic cramps, followed by heavy clonic contractions combined with uncoordinated movements or turning bated. The flexors and extensors in fish are considered to exist equal in strength, which may explain the observation of express tonic and clonic cramps.

Figure 1. Trace of the EEG before and during a full general epileptiform insult. The relatively small waves (initial stage) became larger (tonic phase) with an increase in aamplitude and a decrease in frequency, followed past a menstruum of strong depression of electrical action (exhaustion phase) and recovery.

The most common electrical stunning method for livestock uses a frequency of 50   Hz alternate current (Ac) with sinusoidal waveform. The frequency tin can be as high equally 1800   Hz, and the waveform can be square or rectangular. Loftier-frequency electrical stunning can induce epileptiform activity in the brain; however, relatively higher amounts of current are necessary to induce epileptiform activity and the duration of unconsciousness also shorter than those with l   Hz. A sufficiently prolonged period of unconsciousness and insensibility (eastward.g., twoscore   s) is necessary to facilitate exsanguination (bleeding out) and onset of death in unconscious animals. In this regard, a bipolar sine or square moving ridge is found to exist more than effective than monopolar-pulsed directly currents. In 'caput to body' stunning involving passage of a fifty   Hz sine wave alternating current simultaneously through the brain and heart, the animal may die due to a heart failure, which is recordable on an electrocardiogram (ECG). The heart failure results in loss of blood pressure and lack of oxygen to the encephalon and affects the characteristics of general epileptiform insult.

Transcranial magnetic stimulation (TMS) is a recently developed noninvasive technique used in homo psychiatry to treat depression with slowly repeated pulses to the frontal lobe or to induce seizures. A study was washed to determine whether or not TMS with an adapted whorl has potential for further development every bit a noninvasive stunning method for broilers and rabbits simply further inquiry and development is needed to optimize parameters.

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HACCP and farm production

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

four.5 HACCP plans for sheep and goats

The primary output from a sheep subcontract is the slaughter animals, but 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 usually smaller. There may be a sector of the industry in which mitt-milking is carried out, but mechanical milking equipment is readily available. To ensure that a HACCP programme applied to a sheep flock remains simple and workable it must exist separated from any flock health scheme. There are many diseases that pertain to the overall health and productivity of the flock and, possibly, to the quality of the meat but that will not directly bear on human being health. The production of sheep as summarised in Table should be considered along with the full general production data in Tabular array 4.3.

In the sheep flock at that place is the additional concern for the health of the stockman from zoonoses which cause abortion, such as Chlamydia psittaci, Toxoplasma gondii, Campylobacter spp., Salmonella spp., and the utilise of chemicals, e.k. organophosphates, as dips. In terms of the diseases mentioned in Tabular array iv.vi, evidence of parasitic infestation will be the most likely indication of action being required at post-mortem meat inspection.

Table four.6. Summary of production stages for sheep

Procedure Trouble Prevention
Replacement animals Buying in affliction, e.1000. Maedi visna virus, Caseous lymphadenitis Buy from known disease-free source; do not introduce to flock until sure they are not carriers or excretors
Vaccination Clostridial diseases, pneumonia and abortion agents – cause mortality, morbidity and condemnation at meat inspection Vaccination of all sheep with booster of clostridial vaccine earlier lambing to ensure maximum passive immunity transfer to lambs
Feed Contamination of incoming feed and in stores with enteric bacteria and Toxoplasma gondii and moulds Lamb feed with coccidiostat Transmissible spongiform encephalopathy agent Vermin-proof stores; avoid contamination of hay by cat faeces; good quality hay and silage
Use withdrawal period No mammalian derived protein in feed and genotype convenance males for susceptibility
Surroundings Spread of affliction by direct contact between sheep, from discharges (e.1000. uterine fluids and placenta), aerosol or by handler Utilise adept quality harbinger and remove placentas from lambing yards. Clean and disinfect pens. Good ventilation if housed
Antibiotic employ Injection site abscess Residues in meat Resistance, e.g. post-obit prophylaxis for watery mouth (E. coli) infection Sterile needles and good technique
Withdrawal periods adhered to Avoid need by make clean environs and proficient colostrum intake
Pasture contamination Waterlogged pasture encourage coccidia and fluke Nematode infestation Hydatid, T. ovis, T. hydatigena infestation Adequate drainage or fence off and use of coccidiostat and flukicide
Pasture management and use of anthelmintic
Regular worming of dogs
Foot care Welfare
Arthritis and pyaemia possible		 Early on recognition and treatment
Routine human foot trimming and dipping
Dipping Ectoparasites – fleece harm and possible emaciation Post-dipping lameness (Erysipelas rhusiopathiae) Routine dipping or injectable production
Keep dip solution make clean with possible utilise of antbacterials in solution. Use spray
Crutching Ewes Reduce faecal contamination at lambing or at milking; avert flystrike
Lambs Reduce faecal contamination at slaughter and flystrike in summer
Housing before slaughter Lambs coming off wet fields or provender crops can exist very soiled Put out deep, clean, dry harbinger bedding for a few days or until suitable to go for slaughter

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