Dr. WAQAS NAWAZ PMAS AAUR PAKISTAN

1. MEAT HYGIENE
&
PUBLIC HEALTH 2(1-2)
PATH-401

2. 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).

3. 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.

4. 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.

5. ROLE OF LIVESTOCK PRODUCTION IN NATIONAL
ECONOMY
 About 63.12% of country̕s population lives in rural area.
 Agriculture accounts for 25%of Pakistan̕s 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.

6. LIVESTOCK ECONOMIC SURVEY (2013-14)

10. MEAT PRODUCTION- (2013-14)
Meat production Tons
Beef 1887
Mutton 657
Poultry 987
Total - Meat 3531

11. MEAT PRODUCTION- (2013-14)
BEEF
53%
POULTRY
28%
MUTTON
19%
Sales

12. PER CAPITAMEAT CONSUMPTION
Source Kg
Beef 7.26
Mutton 2.80
Poultry 4.90
Total - Meat 14.96

13. 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

14. 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)

15. 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.

16. 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)

17. 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.

18. 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.

19. CONT..
 Animals are slaughtered in slaughterhouse without the supervision of
veterinarian
 No modern meat technology system
 No organized marketing system

20. FACTORS CONTROLLING LIVESTOCK PRODUCTIVITY
LIVESTOCK
PRODUCTION
Support
Services
Disease
Control
Nutrition
&
Management
MARKETING Breeding

21. 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.

22. 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.

23. 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

24. HOW YOU CAN YOU SOLVE THE PREVAILING ISSUES OF
MEAT SECTOR??
 Hygiene
 Modern meat technology
 Marketing
Give reasons to buy meat from METRO ????

25. ANTE-MORTEM EXAMINATION
OF FOOD ANIMALS

26. 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

27. 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.

28. 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.

29. 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.

30. 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

32. 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.

33. 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

34. 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

35. 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.

36. 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

37. 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

38. 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

39. 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.

40. SLAUGHTERING METHODS
OF FOOD ANIMALS

41. 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.

42. 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.

43. SLAUGHTERING METHODS
Ritual slaughter
 Islamic Slaughter (Halal)
 Sikh Slaughter (Jhakta)
 Jewish Slaughter (Kosher)
Humane method
 Stunning
 Bleeding of animals (exsanguinations, sticking)

44. 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

45. 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)

49. DHABĪḤAH OR ZABIHA ذَبِيْحَة
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

50. “So eat of (meats) on which
God’s name has been
pronounced if you have
faith in His Signs”
(Al Anaam - Vl:118).

51. 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)

52. KEEP IN MIND FIVE FREEDOMS
 From hunger
 From thirst
 From disease
 From pain
 From fear and distress

53. 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.

54. 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.

55. JEWISH METHOD
Disadvantage:
 Painful
 No proper bleeding
 More chances of back bleeding
 Delayed unconsciousness.

56. SIKH METHOD/ JHATKA METHOD /CHOPPING OF HEAD /
DECAPITATION
Disadvantage:-
 It s painful
 Complete bleeding does not take place
 It is not an humane method.

57. 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

58. 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.

59. SKINING
&
DEHIDING
TECHNIQUE

60. 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

61. 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) ?

62. 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

63. SKINING/ DEHIDING SYSTEM
Traditional Dehiding System
Modern Dehiding System

64. 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

65. 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)

66. 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

67. 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

68. 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.

69. 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.

70. 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.

71. 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.

72. Downward hide pulling

73. The initial incision which will be extended using the spear
cut technique