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Carcass Dressing.ppt
1. Carcass Dressing
FST-306 3(2-1)
Dr. Muhammad Issa Khan
Associate Professor
National Institute of Food Science and Technology
University of Agriculture, Faisalabad
2. Stunning
• Stunning is process of making animals unconscious before
slaughtering so that they can bleed without causing pain
Mechanical stunning
Chemical stunning
Electrical stunning
Mechanical Stunning
• It is considered to be one of the oldest stunning technique
as pistols were used to stun animals prior to the concept of
humane slaughtering
• Modern mechanical method of stunning is captive bolt
• It can be penetrative or non-penetrative
3. • Penetrative bolt drives into the skull and causes
unconsciousness both through physical brain damage and
concussive blow to the skull
• Non-penetrative stunner is 'mushroom-headed' and
impacts on the brain without entering
Chemical Stunning
• Animals are exposed to breathing mixture by moving
through a room that results in unconsciousness and is a
kind of chemical strangulation
• Carbon dioxide is used @ 80-90% by volume but its higher
level inside body is harmful
• Carbon dioxide is acidic in nature so it is pungent at level
above 30% and being potent respiratory stimulant
• Lower the concentration of O2 cause stunning by anorexia
4. • So modification in gaseous mixture is made to lower
concentration of CO2
30% by volume CO2 and 2% oxygen in argon, nitrogen
or inert gasses
2% oxygen in argon, nitrogen or inert gasses
Electrical Stunning
• Electrical stunning is accomplished by passing electric
current through brain and heart of the animal
• Pair of scissor-like tongs with circular or rectangle
electrodes immersed in saline solution is used for applying
current to animal
• Current passing through brain results in an immediate
convulsion
5. • A current of 50Hz frequency for not less than 7s is applied
• Animal will require 30-40 seconds recovery time during
which it is slaughtered
• Three phases in animal’s reaction to electrical stunning
Violent contraction of all voluntary muscles and
respiratory arrest
After 10 s the muscles relax and animal lies flaccid
The animal starts walking movements and respiration
starts again after 45-60 s of current disconnection
6. Skinning
• The skin removal process of animal is called as skinning
and it is done to prepare muscle tissue beneath it for human
food consumption
• Case skinning
• Open skinning
Case Skinning
• The removal of skin like sock from animal body is called
as case skinning and is possible if animal is stretched
• The skin of small animals is removed by this method
• Animal is hanged upright by its feet
7. • A cut is made on one foot and continued up to around the
anus and down the other leg
• Skin is pulled down the animal to remove skin like a
sweater
Open Skinning
• The process of skin removal from animal in the jacket form
is called as open skinning and is used if skin to be tanned
immediately or frozen
• Large animals are normally used to be skinned by this
method
• The animal is placed on flat surface for open skinning and
a cut is made from anus to lower lip and up the legs to
open and remove the skin
• The final step of the process is removal excess fat or flesh
with skin with blunt knife
8. Evisceration
• The microbial quality of dressed carcasses depends upon
• Skill level of person
• Plant physical conditions
• Animal type
• The operator skills are required in the critical evisceration
step to avoid puncture of viscera to protect carcass from
fecal contamination
• The abdominal cavity of animal is opened by cutting in
middle down the brisket
• Liver is removed from diaphragm
• The carcass is fully hoisted so that viscera fall out by gravity
under their own weight
9. • The chances of carcass microbial contamination may be
reduced by trimming the excessive tissues
• Later, the carcasses are washed thoroughly with the jet of
water
Carcass Dressing
• The dressing is set of processes staring from slaughtering
to remove hide, viscera and appendages from animal for
final inspection
• The objective of carcass dressing is to remove damaged
and contaminated parts and to standardize the carcass for
presentation
• The hygienic dressing of carcasses requires that:
Hide should never come in contact with skinned surface
Blood should not come in contact with hide or carcass
Operator should not be in contact with skinned surface
10. Carcass Dressing Percentage for Different Meat Species
Animal Species Average Dressing % Dressing Range %
Lamb/Goats 50 49-52
Cattles 62 57-64
Broiler 71 70-72
Turkey 79 77-81
11. Carcass Inspection and Evaluation
• The carcass and viscera inspection and evaluation is done
immediately upon completion of slaughter process
• Carcass should retain its identity with its removed organ
and offal
• The inspection is carried out by authorized veterinarians or
meat inspectors
• The inspectors visually examine organs and tissues of
animal, palpate and do incision for physical examination
• The disease status is checked by incision of lymph nodes
with considerable attention
• In diseased animal the lymph nodes swell and its color is
changed
12. • The lesions in carcass are linked the conditions of animal
suffering from pneumonia and tuberculosis
• The cysts in liver, heart and muscle are result of parasitic
disease caused by tapeworm
• The lining of thoracic cavity and abdominal cavity
inflammation are indications that animal are suffering from
infection
• The country has its own laws and regulations regarding
inspection and evaluation
• A country without efficient inspection and evaluation
systems face the problems of food safety