Lab 4: Sheep Slaughter

What are the main criteria for a good slaughter method?

Animals not treated cruelly

Animals not unnecessarily stressed

Rapid and complete exsanguination

Minimal carcass damage

Hygienic

Economical

Safe for workers

What are the 8 major steps in slaughter of red meat species?

Ante-mortem inspection

Stunning

Exsanguination (bleeding)

Skinning

Evisceration

Post-mortem inspection

Final carcass preparation

Chilling

When is ante-mortem inspection performed and why?

Within 24 hours before slaughter

Ensure animals are healthy, safe for human consumption, and treated humanely

Who performs ante-mortem inspection?

Veterinarian or meat inspector under veterinary supervision

What is the purpose of stunning?

To render the animal unconscious and insensible before exsanguination

What are common stunning methods used for sheep?

Captive bolt concussion stunning

Head-to-back electrical stunning

Where is the captive bolt placed in sheep?

Hornless sheep: Crown of the skull

Horned sheep: Midline behind the horn ridge

What is exsanguination?

Bleeding of the animal by severing the carotid arteries and jugular veins

Why are two knives used during exsanguination?

First knife opens fleece (becomes dirty)

Second clean knife cuts major blood vessels

What is removed during skinning in sheep?

The pelt (skin + fleece)

What is “fissting” in sheep processing?

A manual technique where workers insert their hand between carcass and pelt to remove the pelt

What is evisceration?

Removal of the internal organs (viscera)

In which direction are viscera removed during evisceration?

Posterior to anterior (rear to front)

What are the “plucks”?

The lungs, heart, and trachea removed together

What is a key difference between sheep and cattle carcasses regarding kidneys?

Kidneys remain in sheep carcasses but are removed in cattle

What is the purpose of post-mortem inspection?

To check for parasites, disease, infected lymph nodes, or abnormalities

What parts are inspected during post-mortem inspection?

Head

Viscera

Carcass

What are possible outcomes after post-mortem inspection?

Hold carcass for testing

Condemn carcass

Approve carcass for human food chain

What occurs during final carcass preparation?

Trimming

Washing

Weighing

Antimicrobial rinses (e.g., lactic acid, chlorine)

Why is chilling important after slaughter?

To rapidly reduce bacterial growth and spoilage

Why must meat not be chilled too quickly?

It causes cold shortening, making meat tough

What is cold shortening?

Rapid chilling causes muscle fibers to contract, resulting in tough meat

How does animal age affect meat quality?

Older animals produce tougher, less valuable meat

How is age estimated in ruminants?

By dentition (number of permanent incisors)

What defines a lamb carcass based on dentition?

Fewer than two permanent incisors on the lower jaw

What defines a mutton carcass based on dentition?

Two or more permanent incisors

What are break joints and spool joints used for?

Estimating age and carcass value in sheep

What does a break joint indicate?

Young animal (lamb) — cartilage not yet ossified

What does a spool joint indicate?

Older sheep (mutton) — bone fully ossified

What joint combinations indicate lamb, yearling, or mutton?

2 Break joints = Lamb

1 Break + 1 Spool = Yearling mutton

2 Spool joints = Mutton

How is a lamb carcass legally defined?

Animal minus hide, head, legs, spinal cord, organs (except kidneys), internal fats, cod fat, and udder fat