Page 230 - Agriculture_Form_3

Agriculture for Secondary Schools

1. Preparation and transport
Animals are selected, marked, and comfortably transported to the slaughter
facility. Stress must be avoided, as it can lower meat quality.

2. Resting and inspection before slaughter
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On arrival, animals are rested for at least 8 hours. During this time, clean water
is provided, but no feed and animal are checked (ante-mortem inspection) by a
veterinarian. Sick, injured or pregnant animals are not allowed for slaughter.

3. Stunning
The animal is guided through a race into a stunning box. Stunning is done with
appropriate tools to make the animal unconscious to prevent pain (refer to
Figure 10.12 (a)). Then, moved onto the slaughter platform. If halal methods are
followed, the throat is cut quickly.

4. Bleeding and skinning
After the throat is cut, the carcass is hung upside down to drain the blood (refer
to Figure 10.12 (b)). Full bleeding helps to keep the meat fresh. After which, the
head is removed, and skinning begins. Care is taken not to tear or damage the
skin.

5. Removal of internal organs
The pluck (heart, lungs and trachea) is removed first. Other internal organs (offal)
are taken out next. These are inspected and kept for further processing or sale.

6. Carcass splitting and inspection
The carcass is split along the backbone into two halves. A meat inspector checks
the meat for signs of disease. If approved, a stamp is placed on the carcass.

7. Cooling or distribution
The carcass is moved to a cold room for 24 - 48 hours. This improves meat
texture and quality. If no cold storage is available, fresh meat is taken to the
market soon after inspection. Unlike in Tanzania and other developing countries,
internationally, meat is retailed in specific cuts. Figures 10.13 (a), (b) and (c)
summarise the stages from stunning to cooling.

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