Theor. 1

It's the article, hygienic place which the process of slaughtering and preparing the carcass can be doing in it.

  Conditions of slaughter house building-:

 A- site: a suitable site for abattoir should have the following facilities -:

1 -Mains water and electricity supply (daily usage of water can be excesses of 10 thousand liter/ Tone of dressed carcass weight) .

2 -It has to be near a cattle market, away from civilized houses.3 -It should have main sewage.

4 -Proximately with public transport .5 -Freedom from pollution by other industries, odor, dust, smoke, ash

….ext .6 -Ability to separate clean and dirty area with excesses .

7 -The ground should be suitable for good foundation and expanding and away from flooding .

 

C: - drainage: - blood must not be allowed to gain access to the gullies as it coagulates and quickly blocks the drains, it must be either collected in shallow trays (50c.m. diameter with 10c.m. depth) or basins with 30c.m.

 D:- lighting :- adequate natural or artificial light must be provide generally recommended that over all intensity should not be less than 540 lux (50 feet /candle) at all inspection point .220 lux in work room,110 lux in other room .

 E: - ventilation: - adequate ventilation must be provided to prevent excessive heat, steam and condensation. Ventilation prevents the accumulation of adores, dust….ext. but it should not caused draughts and cause problems for staff.

F:- floor and walls:- all parts of meat plant must be capable of being easily clean, slaughter hall, work room, hanging room and rooms for condemned meat must be cover with non slip material. The interiors wall surfaces must be faced with a smooth, hard, impervious material up to a height of not less than 2.5-3 meter from the floor, so the height of the building must not be less than 5.5-6.5 meter .

  Notes: - no animal should be slaughtered in the

site of the another so the passages from lairages to stunning hall should be narrow that is which help the driving of a one by one all hooks and hung with material inside the abattoir should be made from stain steal be cause of it's un rustable, washable and disinfection .

Methods of a transport to slaughter house:

 It's one of most important stage of preparing the animal for slaughtering. The animal should be transport to the slaughter house

hygienically and each type transport separately . There are several methods for transportation:

1 -Driving on limbs .2 -Track (vehicle) transportation .

3 -Train4 -Sea transportation .

5 -Air transportation. 

In long ship transportation period, the journey should be divided into 2 time daily every 12 hrs. You should change the position of the animal either on the board or under the board.

The disadvantages of bad transportation:

1 -Loss of weight.2 -Stress .

3 -Bruises, broken, cutting, injuries, suffocation 4 -Infections induced by transport: Transit

tetany accrues under similar circumstances , Salmonellas in young animals,

Parts (departments) of the slaughter house:

 1 -Lair ages .2 -Slaughter hall. a- stunning b- bleeding c- dressing

3 -Isolation block (emergency slaughter unit) .4 -Supplement hall: a- hide and skin store b- gut and

head cleaning room.5 -Chilling room 4C

6 -Freezers 7 -Condemned room .

8 -Offices and laboratory .9 -Meat processing factory .

1- Lairages.

In the United Kingdom the ministry of

agriculture, fisheries and food recommend the following pen sizes for the housing of livestock in abattoirs:

Cattle (loose) 2.3-2.8m2

Calves and Sheep 0.7m2

 2 -Slaughter hall

The transference of animals from lairage to slaughter hall is easy if the abattoir is will designed.Spray the cattle from above as they move along the race connecting the mustering pen and stunning pen. Cleansing of bellies, legs and feet by horizontally directed water spray fitted on both sides of the race, or alternatively by a water bath, is a practice to be strongly recommended in warmer countries. Particularly during the winter months when animals are housed, spraying is contraindicated.

A- stunning-: The occupier must ensure that so far as is

practical animals awaiting slaughter do not see or smells blood or refuse. The former requirement applies only to percussive stunning. From this requirement, whoever has evolved the use of stunning boxes for cattle and horses, V-sided races.

 B- Bleeding-:

The bleeding trough must have a smooth impervious surface, often a suitable grade of stainless steel .

This is actually a miniature abattoir, with a lairage for up to four cattle, a slaughter hall and hanging room. It should be situated near to the suspect meat detention room, and should also be in direct communication with the by-products department, regulations animals that are diseased or suspect must be segregated and lairage apart from other animals.

Gut and tripe room The initial separation and emptying of stomachs and intestines is normally carried

out in the gut and tripe room. Hide and skin store:- Although primarily intended for the

stacking and cooling of hides and sheep skins awaiting collection, the hide and skin store can conveniently be used for the reception cattle and sheep feet.

5- Chilling room and (6- Freezers):- Fresh meat intended for intra-

community trade must be chilled immediately after the post-mortem inspection and kept at constant temperature of not more than 7◦C for carcasses and guts or 3◦C for offal.

6- Condemned meat room:- In order to arrange for proper sorting

and holding of materials unfit for human consumption prior to dispatch adequate space, refrigeration and drainage along with the supply of durable and lockable containers and weighing facilities are essential

A suitable rail linkage with the detained meat room and other means of handling materials complete this important area, which must have lockable doors.

Offal room Offal for edible purposes must be held at a

temperature not exceeding 3◦C it destined for intra-community trade.

Cutting rooms Fresh meat dispatch area must be sited away from

the dirty part and access to it restricted vehicle associated with meat and offal for human consumption. If at all possible, the floor level of the loading bay should be at vehicle floor height and the whole area should be roofed so that personnel can work in inclement weather condition. A system whereby the meat plant rails coordinate with those of the meat transport vehicles is of great.

Veterinary office: An adequately equipped lockable room

for the exclusive use of the veterinary service is essential for intra-community trade meat plants, and a larger one is necessary for the meat inspection. The rooms should be provided with hand-washing and shower facilities, and lockers for clothing (clean and dirty) and meat inspection equipment. a convenient means of cleaning footwear before entry into changing rooms is an advantage.

Veterinary laboratory In the larger premises, a well equipped

laboratory is essential, not only for the preliminary diagnosis of animal disease but also to maintain the overall hygiene standards. These premises are very often also utilized for the training of meat inspectors and other employees.