Page 177 - Agriculture_Form_Three

Agriculture for Secondary Schools

Meat is called by different names depending on the species it comes from. Here are
some examples:
(a) Beef – meat from cattle (e) Veal - meat from young calf
(b) Mutton – meat from sheep (f) Squab - meat from pigeon
(c) Chevon – meat from goat (g) Carabeef - meat from water buffalo
(d) Pork or Bacon – meat from pig

Handling of meat starts by slaughtering which can be done in premises such as
slaughter slab, slaughterhouse or abattoir. The following are the foremost premises
involved in slaughtering animals so as to get meat hence, they are elaborated in
next sub-sections. Thereafter, slaughter procedures for ruminant animals and meat
preservation will be discussed. This section, however, will deal with handling of
meat and meat products from ruminants while handling of poultry and pig meat will
be discussed in other sections.

Slaughter slab
This is a simple concrete floor which may or may not have a roof shade on top.
It normally handles just a few animals. It is a common facility found in villages
and small townships. Slaughter slab has a drainage furrow for blood and effluent
collection. It has to have hanging poles to facilitate flaying as well as water source
for cleaning. Figure 8.2 shows a picture of a simple slaughter slab.

Figure 8.2: Picture of a simple slaughter slab
Source: https://imgalse.files.wordpress.com/2013/05/dsc04722.jpg?w=298&h=224

Slaughterhouse
This is a more elaborate structure with a roof, stunning, hoisting and an area for
hides and skins storage. The structure is usually open sided but there is an enclosure
around the perimeters of the facility. Figure 8.3 (a) shows a typical outline for a
slaughterhouse while Figure 8.3 (b) shows the flow chart for basic operation of a
slaughterhouse.

Student’s Book Form Three
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