1. Report
Meat inspection and necropsy finding
Title : visit to a slaughter house
Submitted to : Dr. Raza Hameed
Submitted by : M.Ijaz
Roll no. 02
Dvm 6th semester
Session (2016-2021)
Department of Pathology
FVS BZU MULTAN
2. On day Saturday (25-05-2019 I visited the slaughter
house with my class in the supervision respected
teachers Dr. Raza Hameed and Dr.Sheraz Bhatti.
It was very informative visit.
Slaughter house :
A place that is recommended for slaughtering by
authority.
There two main areas in the slaughter house.
1) Stock area
2) Slaughtering area
Stock area:
It is the area in which animals are kept before
slaughtering for
Physical examination
Anti mortem examination
To check any disease
3. If animal is suffering with any contagious disease it is
rejected
According to the slaughtering law 1993 in
which amendments have taken in 2016 in panties.
Only healthy animals are allowed to slaughter
Injuredanimal allow to slaughter if injury not affect
meat quality.
Small animas ie sheep, goat not less than one and
half year and females are not allowedto slaughter
Not slaughter productive animal
Animal calf not less than 4 month
Male not less than 3 month
No restriction on slaughtering animal more than 10
year
2)Slaughtering area:
There is manual system of slaughtering
In this area Quality of meat is maintained
4. For this purpose proper monitoring is done
Animals are slaughtered in Islamic way
Efficient bleeding which ensure goodquality meat
Carcass Quality ( color ,consistency, marbling)
Meat color (dark redis normal)
Large animal slaughtering area
Small animal :
Differentiation between species carcass
Species Fat color Meat color
Mutton white dark red
Cattle yellowish brownish tinged
Buffalo white brownish tinged
How to differentiate equine andcattle meat?
5. Cattle Equine
32 teeth 40 teeth
Dental pad present no
In cattle 13 pairs of ribs 18 pairs of ribs
On cutting of meat surface is shiny surface is fleshy
pH for meat
Normal pH= 5.5 -5.8
Abnormal pH= above 6.8
Storage capacity of meat
At 1-2 degree centigrade for 30hrs
AT -18 degree centigrade for 6 months
Test to check animal is slaughtered or not
Use blotting test
In this test piece of meat is placed on blotting paper
To check if meat is watered or not
6. Piece of meat dip in D.water and than place on
clean surface if it is lightening no water and if
wateredthan it turn dark
Suggestions: there should be postmortem inspection and well developed lab in
premises of slaughter house
