MEAT HYGIENE

&

PUBLIC HEALTH 2(1-2)

PATH-401

MEAT

Meat is animal flesh that is eaten as food.

The importance of meat and meat animals - Quranic versus:

And we have Subjected them to their use, so that some of them they use for riding And some

(others) they eat (Yasin:73).

Of the cattle are some for burden and some for meat (Al-Anam:143).

Allah, it is He Who has made cattle for you, that you may ride on some of them and of some

you eat (Al-Mumen:79).

And the cattle, He has created them for you; in them there is warmth (warm clothing), and

numerous benefits, and of them you eat (An-Nahl:5).

IMPORTANCE OF MEAT (AS FOOD)

Important constituent of human diet.

Most nutritious and palatable food.

Provides proteins of high biological value, minerals, fatty acids and wide

range of essential vitamins to the human body.

Hakeem's believe that diseases of certain organs can be cured by eating the

meat of same organ of the animals. Liver diseases can be cured by eating

liver of the animals.

MEAT INSPECTION

It is a professional examination of meat and meat products for its fitness for

human consumption.

Meat inspection is mandatory when animals are slaughtered and processed

for sale.

Meat inspection prime objectives:

To ensure that only apparently healthy, physiologically normal animals are

slaughtered for human consumption and that abnormal animals are separated.

To ensure that meat from animals is free from disease, wholesome and of no

risk to human health.

ROLE OF LIVESTOCK PRODUCTION IN NATIONAL

ECONOMY

About 63.12 % of country s population lives in rural area.

Agriculture accounts for 25% of Pakistan s national income.

Contribution to National Economy

11.8% towards national GDP

10% share in exports

55.9% to agriculture GDP

30-35 million rural population is engaged in livestock raising holding

2-3 cattle buffaloes and 5-6 sheep /goat per family.

LIVESTOCK ECONOMIC SURVEY (2013-14)

MEAT PRODUCTION- (2013-14)

Meat production Tons

Beef 1887

Mutton 657

Poultry 987

Total - Meat 3531

MEAT PRODUCTION- (2013-14)

BEEF53%

MUTTON19%

POULTRY28%

Sales

PER CAPITA MEAT CONSUMPTION

Source Kg

Beef 7.26

Mutton 2.80

Poultry 4.90

Total - Meat 14.96

CHEMICAL COMPOSITION OF MEAT

Beef Mutton Poultry

Water (%) 60.0 55.8 71.2

Protein (%) 17.5 15.7 20.2

Fat (%) 22.2 27.7 7.2

Calories 273 317 151

Iron (mg/100g) 2.6 2.4 1.5

BEEF AND MUTTON PRODUCTION SYSTEM IN

PAKISTAN

No specific system of red meat production is practiced in Pakistan.

Mostly the beef animals cows and buffaloes are kept for milk purpose.

Beef animals comes as by-products of dairy animals and from end of

carrier animals.

Commercial beef farming (on very small scale)

CURRENT SYSTEM OF MEAT PRODUCTION

Low input low output system.

Traditional meat marketing remains a constraint in the development of meat

industry.

The current meat marketing system provides almost no motivation to

produce quality meat.

The district authorities fix retail price of mutton and beef. No allowance in

price is given for quality.

The pricing policy is consumer oriented and does not aid livestock

producer.

CONT..

Slaughtering of Baby Calves

Calves Raised 60-80 kg (on unbalanced diet)

End of Career Animals

Emergency Slaughter Animals

No Commercial Fattening Activity

(Few Exceptions)

CONT..

Lack of technical guidance

Operational problems

Involvement of middle man

Absence of processing & packing

Marketing channels not organized

There is no concept of concentrate feeding.

There are heavy transportation losses.

PREVAILING ISSUES IN MEAT SECTOR

Unhygienic processing.

Health and environmental hazards.

There is no value addition of meat products.

Wastage of valuable byproducts.

No concept of quality meat production.

CONT..

Animals are slaughtered in slaughterhouse without the supervision of

veterinarian

No modern meat technology system

No organized marketing system

FACTORS CONTROLLING LIVESTOCK PRODUCTIVITY

LIVESTOCK

PRODUCTION

Support

Services

Disease

Control

Nutrition

&

Management

BreedingMARKETING

SCOPE

The export of meat and meat products is resulting in high source of foreign

income.

There is a great demand of meat in middle east countries, and other Muslim

countries being halal method of slaughtering.

Pakistan has great potential of exporting meat.

Moreover intestines are exported for sausage industry.

Leather goods of Pakistan have gained a good share of international

market.

CONT..

The Pakistani exports can be further enhanced by improving current status

of meat production and quality of skins and hides.

Pakistan is among the largest goat producing countries, and have high

population of livestock but exports figures are very small.

While India has become 5th largest meat exporting country.

MEAT EXPORTERS IN PAKISTAN

Tazij foods & meat

Zaneth

Katco

Abedin internationals

PAMCO

Al-shaheer

Lahore meat company (LMC)

Al Rehman meat processing unit

Bibijan

K&Ns

HOW YOU CAN YOU SOLVE THE PREVAILING ISSUES OF

MEAT SECTOR??

Hygiene

Modern meat technology

Marketing

Give reasons to buy meat from METRO ????

ANTE-MORTEM EXAMINATION

OF FOOD ANIMALS

ANTE-MORTEM

Ante ( before), Mortem (death or slaughtering)

It is professional examination of those animals waiting for slaughtering

OR

It is gross and clinical examination of live food animals before slaughtering

OBJECTIVES OF ANTE-MORTEM EXAMINATION

To screen all animals destined to slaughter (either Halal or haram etc.).

To ensure that animals are properly rested & offered feed and water.

To reduce contamination on the killing floor by separating the dirty animals

and condemning the diseased animals if required by regulation.

To ensure that injured animals or those with pain and suffering receive

emergency slaughter and that animals are treated humanely.

CONT..

To identify reportable animal diseases to prevent killing floor contamination.

To identify sick animals and those treated with antibiotics, chemotherapeutic

agents, insecticides and pesticides.

To require and ensure the cleaning and disinfection of trucks used to

transport livestock.

To make sure that only healthy non pregnant animals should be slaughtered.

CONT..

To prevent the slaughtering of young animals e.g calves, less than one year

of age animals

Animals showing clinical signs of disease should be held for veterinary

examination and judgment.

Diseased are treated as “suspects” and should be segregated from the healthy

animals.

The disease and management history should be recorded and reported on an

A/M inspection card.

OTHER INFORMATION SHOULD INCLUDE:

Owner's name

The number of animals in the lot and arrival time

Species and sex of the animal

The time and date of antemortem inspection

Clinical signs and body temperature if relevant

Reason why the animal was held

Signature of veterinarian

CONT..

Antemortem inspection should be carried out in adequate lighting where

the animals can be observed both collectively and individually at rest and

motion.

The general behavior of animals should be observed, as well as their

nutritional status, cleanliness, signs of diseases and abnormalities.

SOME OF THE ABNORMALITIES WHICH ARE CHECKED ON

ANTE-MORTEM EXAMINATION INCLUDE:

Abnormalities in respiration

Abnormalities in behaviour

Abnormalities in gait

Abnormalities in posture

Abnormalities in structure and conformation

Abnormal discharges

Abnormal colour

Abnormal odour

CONT..

Abnormalities in respiration commonly refer to frequency of respiration.

If the breathing pattern is different from normal the animal should be

segregated as a suspect.

Abnormalities in behavior are manifested by one or more of the following

signs. The animal may be:

• walking in circles or show an abnormal gait or posture

• pushing its head against a wall

• charging at various objects and acting aggressively

• showing a dull and anxious expression in the eyes

CONT..

Abnormal gait in an animal is associated with pain in the legs, chest or

abdomen or is an indication of nervous disease.

•Abnormal posture in an animal is observed as tucked up abdomen or the

animal may stand with an extended head and stretched out feet. The animal

may also be laying and have its head turned along its side. When it is

unable to rise, it is often called a “downer”. Downer animals should be

handled with caution in order to prevent further suffering.

CONT..

Abnormalities in structure (conformation):

Swellings (abscesses)

Enlarged joints

Umbilical swelling (hernia or omphalophlebitis)

Enlarged sensitive udder indicative of mastitis

Enlarged jaw (“lumpy jaw”)

Bloated abdomen

CONT..

Abnormal discharges:

Discharges from the nose, excessive saliva from the mouth, afterbirth

Protruding from the vulva, intestine

Protruding from the rectum (prolapsed rectum)

Protruding from the vagina (prolapsed uterus)

Growths on the eye and bloody diarrhea

CONT..

Abnormal colour:

Red areas on light coloured skin (inflammation), dark blue areas on the skin

or udder (gangrene).

Abnormal odour:

is difficult to detect on routine A/M examination. The odour of an abscess, a

medicinal odour, stinkweed odour or an acetone odour of ketosis may be

observed. Since many abattoirs in developing countries have not

accommodation station or yards for animals, Inspector's antemortem

judgment must be performed at the admission of slaughter animals

HOW WE CATEGORIZE THE ANIMALS AFTER ANTEMORTEM

INSPECTION?

Animals could be judged into any one of the following categories:

Passed for slaughter (proceed to slaughter without undue delay).

Passed for a second ante-mortem (animals insufficiently rested, or are

temporarily affected by a physiological or metabolic condition.).

Passed for slaughter under special conditions.

Condemned (due to the presence of meat-borne hazards, occupational

health hazards).

Emergency slaughter.

SLAUGHTERING METHODS

OF FOOD ANIMALS

ESSENTIALS OF SLAUGHTERING

The death of the animal brought suddenly in order to avoid unnecessary

pain. This method should be as humane as possible and sharp knife should

be used.

The bleeding should be complete because complete bleeding increase the

keeping quality of meat.

The total blood in the body is 8% of its total body weight.

CONT..

Exhausted animals do not completely bleed well while slaughtering.

It is undesirable that animals awaiting slaughter should view the

slaughtering process.

It is undesirable to sharpen knife in front of animals awaiting slaughter.

SLAUGHTERING METHODS

Ritual slaughter

Islamic Slaughter (Halal)

Sikh Slaughter (Jhakta)

Jewish Slaughter (Kosher)

Humane method

Stunning

Bleeding of animals (exsanguinations, sticking)

ISLAMIC METHOD

This is a religious method and practiced in all Muslim countries of the world.

Guidelines:

Animal must be healthy.

Animal must be relaxed to remove all the tensions prior to the slaughtering.

It can be complete by animal has take plenty of food and water.

Razor / Knife must be sharp

Slaughterer must be adult Muslim, should have believe in Islamic studies, should be

mentally alright

Sharpening of knife should not be performed in front of animals awaiting for slaughtering

Collective slaughtering should not be performed

PROCEDURE

In this method, lay animal on its left side down (except camel) preferably

facing kiblah. Give incision with sharp knife on its neck transversely to cut

esophagus, trachea, carotid arteries, and jugular vein.

At least 3 out of these four structures should be cut while reciting “Takbeer”.

This method is called “Halal”. All other methods of slaughter render the meat

“Haram” because of not reciting Takbeer. Camels are slaughtered by NAHR

(cutting neck in standing position from three different sites)

DHABĪḤAH OR ZABIHA ذبيحة

Set of rules

Derived from the Quran and Hadith

accordance with several commands given in the Holy Quran

Islamic method of slaughtering - based on two important principles

Tasmiya

Invoking name of Allah-slaughter being done with His permission

Tazkiyah (purification)

Cleaning of meat from blood by slaughtering

“So eat of (meats) on which

God’s name has been

pronounced if you have

faith in His Signs”

(Al Anaam - Vl:118).

IN THE LIGHT OF HOLLY QURAN

Forbidden to you (for food,) are: dead meat, blood, the flesh of swine, and

that on which have been invoked the name of other than Allah; that which

have been killed by strangling, or by a violent blow, or by a head long fall, or

by being gored to death; that which have been partly eaten by a wild animal,

unless you are able to slaughter it (in due form).

(Al-Maida, Ayat -3)

KEEP IN MIND FIVE FREEDOMS

From hunger

From thirst

From disease

From pain

From fear and distress

ADVANTAGES

It is ordered by Allah Almighty.

It is question of faith and religion.

It is humane and almost painless to the animal, if the knife is sharp. The

cutting of blood vessels (carotid) causes acute blood loss --> CSF pressure

fall down rapidly and results into instantaneous anemia of brain and the

animal is rendered incapable of feeling any pain or discomfort.

CONT..

Depriving brain with main source of oxygen results into development of

anoxia and ultimately there is immediately loss of consciousness.

In this method neither medulla oblongata is severed nor damaged by

breaking or twisting neck. The heart keeps on working till the last available

ounce of blood.

Complete bleeding is achieved which increase the keeping quality of meat.

No back bleeding takes place.

JEWISH METHOD

Disadvantage:

Painful

No proper bleeding

More chances of back bleeding

Delayed unconsciousness.

SIKH METHOD/ JHATKA METHOD /CHOPPING OF HEAD /

DECAPITATION

Disadvantage:-

It s painful

Complete bleeding does not take place

It is not an humane method.

HUMANE METHOD /MODERN SLAUGHTERING

METHOD

Stunning:

Methods used to make animals unconsciousness before slaughtering

Mechanical ( invasive, non invasive captive bolt )

Electrical (50hz)

Chemical ((90% CO2) acidification of CSF

HUMANE METHOD /MODERN SLAUGHTERING

METHOD

Bleeding of animals (exsanguinations, sticking):

Remove skin from throat region and cut aorta for bleeding. 40-60% blood lost

during bleeding. 3-5% retained in muscles and remainder largely retain in

viscera.

SKINING

&

DEHIDING

TECHNIQUE

INTRODUCTION

Skining: removal of the skin of small ruminants (sheep, goat, deer etc.)

Dehiding: removal of hide, thick skin of large animals (buffalo, cattle,

camel etc.)

Dressing: skining and opening of different body cavities

Evisceration: removal of viscera from carcass

Skin inflation: Fill air under skin, s/c tissue and lungs some time to

facilitate skining process

GENERAL PRECAUTIONS FOR SKINING & DRESSING

Personal hygiene (butcher’s hygiene)

Premises hygiene (area of slaughtering &dressing)

Equipment hygiene

Avoid cuts in skin

Always follow Spear cut technique (to avoid contamination) ?

CONT..

Contacts should be avoided (e.g contact of skin with muscles)

Avoid cutting of viscera especially GIT & gall bladder

As soon as possible perform skining and evisceration after slaughtering (to

avoid foul smelling)

Try your maximum to reduce contamination of the carcass by dirt, debris,

and hair from the outer integument

SKINING/ DEHIDING SYSTEM

Traditional Dehiding System

Modern Dehiding System

STEPS IN SKINING / DEHIDING

1. Animal slaughtering

2. Bleeding

3. Roding the weasand

4. Washing of neck area (to remove blood)

5. Inflation of carcass

6. Heading

7. Legging

8. Skining and Dehiding

PROCEDURE

Dorsal recumbency

Skin incisions on for forelegs & hind legs

Siding: It is removal of skin side to side only in large animals. On the other

hand for small animals The pelt (skin) is freed manually form the hind-

quarters and removed to the level of the shoulders by a combination of

‘punching out’ and pulling downwards from tail to head.

Backing (removal of hide from back side in hanging position)

CONT..

Evisceration

Washing of carcass with hot water

Meat inspection

Putting stamp on carcass after complete inspection, which indicate that

meat is fir for human consumption

Cutting of carcass into different cuts depending upon the choice of

consumer

MODERN SYSTEM OF DEHIDING

Dry, clean cattle having been stunned, are allowed to slide or tumble from

the stunning box.

The use of raised slats or metal grid in this area-the dry landing area is

essential in order to keep the animals as clean and dry as possible.

First cut on neck skin during slaughtering process is important. So always

use clean sterilized knife. The knife contaminated while incising the skin

must be washed and sterilized before further use.

The cattle are then lifted by the leading hind leg on to the line after

slaughtering and bleeding process

CONT..

An incision through the skin, the knife moving as it must through the dirty

exterior towards and into the clean interior, is always fraught with the

hygienic risk of pushing dirt or hair on to the carcass.

These initial cuts must, therefore, be carried out with great care and kept as

short as possible.

Once through the skin, the knife must be washed and sterilized, and / or

exchanged for a clean knife.

CONT..

All incisions from this initial one should then be made using a spear cut

technique, where the blade of the knife is reversed so that its back is against

the carcass and the cut is made from the inside of the skin towards the

outside, or to put it another way, from clean towards dirty. This results in

reduced contamination.

CONT..

To illustrate the point, consider a common procedure for freeing the hide

from the rear quarters during on-line dressing of cattle.

An initial short incision is made along the ventral midline between the hind

legs of the suspended animal.

The knife used is washed and placed in the sterilizer, hands, arms and apron

washed, and a clean sterilized knife is collected from the sterilizer.

The initial incision is extended downwards towards the umbilicus, and

upwards along the free hind limb towards the hock, using the spear

technique. Skinning then proceeds from these incisions.

CONT..

During skinning the carcass frequently becomes contaminated from in

rolling at the edges of the hide.

A particular problem with hide-pullers, especially those which pull

upwards, is dirt flicking form the hide on the exposed carcass as the hide

finally detaches from the carcass and head.

These flecks must be removed immediately by trimming.

Downward hide pulling

The initial incision which will be extended using the spear

cut technique