Cattle-Slaughtering-Procedure

Cattle Slaughtering Overview

  • Document detailing the cattle slaughtering process, focusing on inspection and humane practices.

  • Revised and edited by Dr. Edita C. Cornejo (NMIS training, March-April 2008).

1. Ante-Mortem Inspection

  • Before slaughtering, a thorough examination is necessary to ensure the animal is fit for human consumption.

Procedure

  • Check Documentation:

    • Verify documents: place of origin, ownership certificates, transfer of ownership, etc.

Observations to Note

  • Animal Characteristics:

    • Species, sex, and age

    • Posture and movement

    • Behavioral response to the environment

    • Physical condition: appearance, salivation, inflammation

    • Check for pregnancy (for females)

2. Inspection Outcomes

  • Meat inspectors must make critical decisions about the animal's fate based on their inspection findings.

Decisions

  • Passed:

    • Approved for slaughter if no significant abnormalities are found.

  • Condemned:

    • Declared unfit for human consumption; animal must be killed, incinerated, or buried.

  • Suspect:

    • Doubtful condition; separated during slaughter, further inspection required for final determination.

  • Reject/Denied:

    • Not approved for slaughter due to potential treatable illness or recent drug treatment requiring withdrawal period.

3. Treatment and Withdrawal Periods

  • Illness Considerations:

    • Sickness should ideally be treated before slaughter.

  • Withdrawal Periods:

    • Vaccination: 28 days;

    • Antibiotics: 10 days; carcass not for human consumption but can be used for animal feed.

4. Pregnant Animals

  • Typically not slaughtered unless necessary (e.g., severe injury), leading to a lower market price for such carcasses.

5. Slaughter Preparation

Holding Pen/Lairaging

  • Animals must be housed in clean conditions before slaughter.

  • Effective washing is crucial to prevent contamination during dressing.

6. Stunning Procedure

  • Essential to render the animal unconscious before hoisting for slaughter, as mandated by Republic Act 8485 (Animal Welfare Act).

Methods of Stunning

  • Captive bolt stunning

  • Electric stunning

  • Matador method

  • Carbon dioxide chamber

  • Sledge hammer method (not approved)

  • Microwave stunner (experimental only)

7. Sticking and Bleeding

  • Immediate cutting of large blood vessels (carotid artery/jugular vein) after stunning is critical to avoiding blood splash lesions.

8. Flaying and Dehiding

  • Careful removal of the hide is essential; no water contamination should occur during the process.

9. Evisceration

  • Requires removal of abdominal/thoracic organs without contaminating the carcass.

  • Intestines should be handled cautiously to avoid spillage and contamination.

10. Post-Mortem Inspection

  • Head, offal cleaning, carcass splitting, and subsequent washing to remove contaminants.

  • Trim any fecal matter from contaminated carcasses.

11. Branding

  • Meat branding is conducted using round purple ink brand 6.35 cm in diameter in designated carcass locations.

12. Final Steps

  • Weighing:

    • Determines dressed weight for inspection fees.

  • Issuance of Meat Inspection Certificate (MIC):

    • Certifies that meat is fit for human consumption post-inspection.

    • Must include all relevant details to prevent fraud.

Summary of the Process

  • Stages:

    • Lairaging

    • Stunning

    • Hoisting

    • Sticking/Bleeding

    • Partial Flaying

    • Final Flaying

    • Evisceration

    • Carcass Splitting

    • Weighing

    • Dispatching and Inspection

Conclusion

  • The process is essential for ensuring meat safety and humane treatment of animals.