Cw_gUjU WD4S490

Transcription

1 Interest Videos Example of cattle slaughtering lines: Cw_gUjU Ontario Lamb Farming: WD4S490

2 Animal Harvesting

3 Objectives Describe what should be taken care of before the animal begins the harvesting process; Describe the laws and regulations that impact the slaughter industry of livestock; Explain the various methods of stunning livestock; Explain the problems that can occur with electrical stunning; List the guidelines for electrical stunning; Label beef, lamb, and pork wholesale cuts of meat on a carcass diagram;

4 Objectives Define common meat industry terms; Explain the purpose of inspection at harvesting plants; Describe what two options states are given under the Wholesome Meat Act of 1967; Describe antermortem inspection; Describe postmortem inspection; and Differentiate between inspection and grading.

5 Handling Animals Before Slaughter Goals: Freedom from fear Freedom from pain

6 Before Slaughter Care Livestock should be fasted for hours Makes evisceration easier Removal of internal organs Minimizes migration of bacteria from G.I. tract into meat Free access of water Facilitates electrical stunning Provides for easier blood removal Provides for easier pelt removal Brightens lean color

7 Humane Methods of Slaughter Act of 1978 States humane handling & stunning practices & procedures Applies to ALL non-exempt Federal and State plants Standards for maintenance & conditions of pens, driveways, etc.

8 Humane Methods of Slaughter Act of 1978 Use of electrical prods are limited to under 50 volts Water access in all holding pens If animals are held for more than 24 hours they must have access to feed Approves use of stunning methods

9 Methods of Stunning - Mechanical Concussion Penetration

10 Methods of Stunning - Chemical CO 2 is only approved substance Approved for swine, sheep, and calves Most commonly used in swine Principles of CO 2 stunning No broken bones No kicking Length of unconsciousness or death is related to length of time in CO 2

11 Methods of Stunning - Electrical Approved for swine, calves, sheep, and goats Small livestock Not common in cattle Most commonly used in swine Must control timing, voltage, and current so that each animal is properly stunned

12 Methods of Stunning - Electrical Methods: Head only Head-to-back Head-to-rib

13 Methods of Stunning: Electrical Problems: Bone breakage Ecchymosis ( blood splash ) Reason: electrical stunning is both vasoconstrictor and cardiac stimulator.

14 Guidelines for Electrical Stunning Pigs should be wetted before stun No hot wands Correct electrode positioning Do not double stun 1.25 amps Duration less than 3 seconds

15 Signs of Effective Electrical Stunning Head must be limp and floppy No blinking No rhythmic breathing No response to ear or nose pinching No arches backs No vocalization Ignore limb movement (kicking)

16 Stunning Want to comatize, not kill Proper stunning should result in continued breathing and heart beating. Medulla oblongata must not be destroyed If so blood will not be completely removed

17 Video Break! Temple Grandin explains humane slaughter methods to insure good animal welfare at the pork processing plant. FEUfkmJQuA&feature=related

18 Cartographer Moment! Draw 3 circles representing the methods of stunning Mechanical Chemical Eletrical Web out details for each method

19 Dressing - Swine Removal of Hair Scald, dehair, shave, singe, depilate Removal of Skin Manual w/ knives Mechanical w/ hide pullers

20 Dressing - Sheep Removal of Pelt Cradle Dressing Skin legs Fist over breast, abdomen, & sides After hanging, fist over legs, back, rump and shoulder

21 Dressing - Sheep Line dressing Skin forelegs, hindlegs, neck, and breast Hand work and pulling

22 Dressing - Beef Majority of beef slaughtered today is in highspeed operations Involve some of the following items to help allow a speed of head per hour: V-Boss restrainer Continuous Powered Rail System Hock and horn Cutters Air Dehiders Hide-pullers

23 Dressing - Cattle Moving top viscera table In-motion, side-moving, splitting platform Band-saw splitting saws Automatic carcass washers

24 Brain Splash! Each Post-it around the room has a species written at the top of it (swine, sheep, or beef). When your group is at a post-it, write down everything you can remember about the dressing of the carcass for that species.

25 Wholesale Cuts

26 Beef Wholesale Cuts Chuck Rib Short Loin Sirloin Round Shank Brisket Short Plate Flank

27 Pork Wholesale Cuts Boston Butt Loin Ham Jowl Picnic Spareribs Belly Feet

28 Lamb Wholesale Cuts Rack Loin Leg Neck Shoulder Foreshank Breast/Brisket Flank

29 The Meat We eat

30 Terminology Meats the edible flesh of mammals used for food Poultry the edible flesh of poultry used for food Beef the meat from mature bovines that are generally over 12 months of age Veal meat from very young calves usually less than 3 months of age

31 Terminology Mutton meat from mature ovine carcasses Lamb meat from lambs or young sheep up to about 1 year of age Pork meat associated with all ages of hog carcasses Chevon meat from mature goats Cabrito meat from young goats

32 Meat Inspection The Meat Inspection Division of the USDA was created in 1906 Inspectors are civil service veterinarians or nonprofessional lay inspectors All are government employees, meaning the program is financed by the public

33 USDA Inspection Federal Government requires supervision of establishments that slaughter, pack, render, & prepare meats and meat products Interstate shipment Foreign export Individual states are responsible for intrastate shipments Cannot be lower than federal levels

34 Purpose of Inspection Safeguard the public Eliminating disease & unwholesome meat from food supply Enforce sanitary preparation of meat and meat products Guard against the use of harmful ingredients Drugs, pesticides, etc. Prevent use of false or misleading names or statement labels

35 Wholesome Meat Act of 1967 Updated & strengthened the Meat Inspection Act of 1906 States were given the option of conducting their own inspection or letting the federal government inspect Most states simply apply the federal regulations to their own programs

36 Types of Inspection Antermortem Inspected in pens or as animals are moved from the scales after weighing Obviously diseased or unhealthy animals not fit for human consumption may be marked Suspect or Condemned.

37 Types of Inspection Postmortem Inspection if made at time of harvest Includes careful examination of the carcass & viscera Good carcasses are stamped U.S. Inspected and Passed Failed inspections are stamped U.S. Inspected and Condemned

38 Regulations do not apply to farm slaughter.

39 Inspection vs. Grading Inspection: Required Objective Grading Optional subjective

40 Types of Grading Quality Grading Yield Grading