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Dr. WAQAS NAWAZ PMAS AAUR PAKISTAN
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MEAT HYGIENE
&
PUBLIC HEALTH 2(1-2)
PATH-401
MEAT
Meat is animal flesh that is eaten as food.
The importance of meat and meat animals - Quranic versus:
And we have Subjected them to their use, so that some of them they use for riding And some
(others) they eat (Yasin:73).
Of the cattle are some for burden and some for meat (Al-Anam:143).
Allah, it is He Who has made cattle for you, that you may ride on some of them and of some
you eat (Al-Mumen:79).
And the cattle, He has created them for you; in them there is warmth (warm clothing), and
numerous benefits, and of them you eat (An-Nahl:5).
IMPORTANCE OF MEAT (AS FOOD)
Important constituent of human diet.
Most nutritious and palatable food.
Provides proteins of high biological value, minerals, fatty acids and wide
range of essential vitamins to the human body.
Hakeem's believe that diseases of certain organs can be cured by eating the
meat of same organ of the animals. Liver diseases can be cured by eating
liver of the animals.
MEAT INSPECTION
It is a professional examination of meat and meat products for its fitness for
human consumption.
Meat inspection is mandatory when animals are slaughtered and processed
for sale.
Meat inspection prime objectives:
To ensure that only apparently healthy, physiologically normal animals are
slaughtered for human consumption and that abnormal animals are separated.
To ensure that meat from animals is free from disease, wholesome and of no
risk to human health.
ROLE OF LIVESTOCK PRODUCTION IN NATIONAL
ECONOMY
About 63.12 % of country s population lives in rural area.
Agriculture accounts for 25% of Pakistan s national income.
Contribution to National Economy
11.8% towards national GDP
10% share in exports
55.9% to agriculture GDP
30-35 million rural population is engaged in livestock raising holding
2-3 cattle buffaloes and 5-6 sheep /goat per family.
LIVESTOCK ECONOMIC SURVEY (2013-14)
MEAT PRODUCTION- (2013-14)
Meat production Tons
Beef 1887
Mutton 657
Poultry 987
Total - Meat 3531
MEAT PRODUCTION- (2013-14)
BEEF53%
MUTTON19%
POULTRY28%
Sales
PER CAPITA MEAT CONSUMPTION
Source Kg
Beef 7.26
Mutton 2.80
Poultry 4.90
Total - Meat 14.96
CHEMICAL COMPOSITION OF MEAT
Beef Mutton Poultry
Water (%) 60.0 55.8 71.2
Protein (%) 17.5 15.7 20.2
Fat (%) 22.2 27.7 7.2
Calories 273 317 151
Iron (mg/100g) 2.6 2.4 1.5
BEEF AND MUTTON PRODUCTION SYSTEM IN
PAKISTAN
No specific system of red meat production is practiced in Pakistan.
Mostly the beef animals cows and buffaloes are kept for milk purpose.
Beef animals comes as by-products of dairy animals and from end of
carrier animals.
Commercial beef farming (on very small scale)
CURRENT SYSTEM OF MEAT PRODUCTION
Low input low output system.
Traditional meat marketing remains a constraint in the development of meat
industry.
The current meat marketing system provides almost no motivation to
produce quality meat.
The district authorities fix retail price of mutton and beef. No allowance in
price is given for quality.
The pricing policy is consumer oriented and does not aid livestock
producer.
CONT..
Slaughtering of Baby Calves
Calves Raised 60-80 kg (on unbalanced diet)
End of Career Animals
Emergency Slaughter Animals
No Commercial Fattening Activity
(Few Exceptions)
CONT..
Lack of technical guidance
Operational problems
Involvement of middle man
Absence of processing & packing
Marketing channels not organized
There is no concept of concentrate feeding.
There are heavy transportation losses.
PREVAILING ISSUES IN MEAT SECTOR
Unhygienic processing.
Health and environmental hazards.
There is no value addition of meat products.
Wastage of valuable byproducts.
No concept of quality meat production.
CONT..
Animals are slaughtered in slaughterhouse without the supervision of
veterinarian
No modern meat technology system
No organized marketing system
FACTORS CONTROLLING LIVESTOCK PRODUCTIVITY
LIVESTOCK
PRODUCTION
Support
Services
Disease
Control
Nutrition
&
Management
BreedingMARKETING
SCOPE
The export of meat and meat products is resulting in high source of foreign
income.
There is a great demand of meat in middle east countries, and other Muslim
countries being halal method of slaughtering.
Pakistan has great potential of exporting meat.
Moreover intestines are exported for sausage industry.
Leather goods of Pakistan have gained a good share of international
market.
CONT..
The Pakistani exports can be further enhanced by improving current status
of meat production and quality of skins and hides.
Pakistan is among the largest goat producing countries, and have high
population of livestock but exports figures are very small.
While India has become 5th largest meat exporting country.
MEAT EXPORTERS IN PAKISTAN
Tazij foods & meat
Zaneth
Katco
Abedin internationals
PAMCO
Al-shaheer
Lahore meat company (LMC)
Al Rehman meat processing unit
Bibijan
K&Ns
HOW YOU CAN YOU SOLVE THE PREVAILING ISSUES OF
MEAT SECTOR??
Hygiene
Modern meat technology
Marketing
Give reasons to buy meat from METRO ????
ANTE-MORTEM EXAMINATION
OF FOOD ANIMALS
ANTE-MORTEM
Ante ( before), Mortem (death or slaughtering)
It is professional examination of those animals waiting for slaughtering
OR
It is gross and clinical examination of live food animals before slaughtering
OBJECTIVES OF ANTE-MORTEM EXAMINATION
To screen all animals destined to slaughter (either Halal or haram etc.).
To ensure that animals are properly rested & offered feed and water.
To reduce contamination on the killing floor by separating the dirty animals
and condemning the diseased animals if required by regulation.
To ensure that injured animals or those with pain and suffering receive
emergency slaughter and that animals are treated humanely.
CONT..
To identify reportable animal diseases to prevent killing floor contamination.
To identify sick animals and those treated with antibiotics, chemotherapeutic
agents, insecticides and pesticides.
To require and ensure the cleaning and disinfection of trucks used to
transport livestock.
To make sure that only healthy non pregnant animals should be slaughtered.
CONT..
To prevent the slaughtering of young animals e.g calves, less than one year
of age animals
Animals showing clinical signs of disease should be held for veterinary
examination and judgment.
Diseased are treated as “suspects” and should be segregated from the healthy
animals.
The disease and management history should be recorded and reported on an
A/M inspection card.
OTHER INFORMATION SHOULD INCLUDE:
Owner's name
The number of animals in the lot and arrival time
Species and sex of the animal
The time and date of antemortem inspection
Clinical signs and body temperature if relevant
Reason why the animal was held
Signature of veterinarian
CONT..
Antemortem inspection should be carried out in adequate lighting where
the animals can be observed both collectively and individually at rest and
motion.
The general behavior of animals should be observed, as well as their
nutritional status, cleanliness, signs of diseases and abnormalities.
SOME OF THE ABNORMALITIES WHICH ARE CHECKED ON
ANTE-MORTEM EXAMINATION INCLUDE:
Abnormalities in respiration
Abnormalities in behaviour
Abnormalities in gait
Abnormalities in posture
Abnormalities in structure and conformation
Abnormal discharges
Abnormal colour
Abnormal odour
CONT..
Abnormalities in respiration commonly refer to frequency of respiration.
If the breathing pattern is different from normal the animal should be
segregated as a suspect.
Abnormalities in behavior are manifested by one or more of the following
signs. The animal may be:
• walking in circles or show an abnormal gait or posture
• pushing its head against a wall
• charging at various objects and acting aggressively
• showing a dull and anxious expression in the eyes
CONT..
Abnormal gait in an animal is associated with pain in the legs, chest or
abdomen or is an indication of nervous disease.
•Abnormal posture in an animal is observed as tucked up abdomen or the
animal may stand with an extended head and stretched out feet. The animal
may also be laying and have its head turned along its side. When it is
unable to rise, it is often called a “downer”. Downer animals should be
handled with caution in order to prevent further suffering.
CONT..
Abnormalities in structure (conformation):
Swellings (abscesses)
Enlarged joints
Umbilical swelling (hernia or omphalophlebitis)
Enlarged sensitive udder indicative of mastitis
Enlarged jaw (“lumpy jaw”)
Bloated abdomen
CONT..
Abnormal discharges:
Discharges from the nose, excessive saliva from the mouth, afterbirth
Protruding from the vulva, intestine
Protruding from the rectum (prolapsed rectum)
Protruding from the vagina (prolapsed uterus)
Growths on the eye and bloody diarrhea
CONT..
Abnormal colour:
Red areas on light coloured skin (inflammation), dark blue areas on the skin
or udder (gangrene).
Abnormal odour:
is difficult to detect on routine A/M examination. The odour of an abscess, a
medicinal odour, stinkweed odour or an acetone odour of ketosis may be
observed. Since many abattoirs in developing countries have not
accommodation station or yards for animals, Inspector's antemortem
judgment must be performed at the admission of slaughter animals
HOW WE CATEGORIZE THE ANIMALS AFTER ANTEMORTEM
INSPECTION?
Animals could be judged into any one of the following categories:
Passed for slaughter (proceed to slaughter without undue delay).
Passed for a second ante-mortem (animals insufficiently rested, or are
temporarily affected by a physiological or metabolic condition.).
Passed for slaughter under special conditions.
Condemned (due to the presence of meat-borne hazards, occupational
health hazards).
Emergency slaughter.
SLAUGHTERING METHODS
OF FOOD ANIMALS
ESSENTIALS OF SLAUGHTERING
The death of the animal brought suddenly in order to avoid unnecessary
pain. This method should be as humane as possible and sharp knife should
be used.
The bleeding should be complete because complete bleeding increase the
keeping quality of meat.
The total blood in the body is 8% of its total body weight.
CONT..
Exhausted animals do not completely bleed well while slaughtering.
It is undesirable that animals awaiting slaughter should view the
slaughtering process.
It is undesirable to sharpen knife in front of animals awaiting slaughter.
SLAUGHTERING METHODS
Ritual slaughter
Islamic Slaughter (Halal)
Sikh Slaughter (Jhakta)
Jewish Slaughter (Kosher)
Humane method
Stunning
Bleeding of animals (exsanguinations, sticking)
ISLAMIC METHOD
This is a religious method and practiced in all Muslim countries of the world.
Guidelines:
Animal must be healthy.
Animal must be relaxed to remove all the tensions prior to the slaughtering.
It can be complete by animal has take plenty of food and water.
Razor / Knife must be sharp
Slaughterer must be adult Muslim, should have believe in Islamic studies, should be
mentally alright
Sharpening of knife should not be performed in front of animals awaiting for slaughtering
Collective slaughtering should not be performed
PROCEDURE
In this method, lay animal on its left side down (except camel) preferably
facing kiblah. Give incision with sharp knife on its neck transversely to cut
esophagus, trachea, carotid arteries, and jugular vein.
At least 3 out of these four structures should be cut while reciting “Takbeer”.
This method is called “Halal”. All other methods of slaughter render the meat
“Haram” because of not reciting Takbeer. Camels are slaughtered by NAHR
(cutting neck in standing position from three different sites)
DHABĪḤAH OR ZABIHA ذبيحة
Set of rules
Derived from the Quran and Hadith
accordance with several commands given in the Holy Quran
Islamic method of slaughtering - based on two important principles
Tasmiya
Invoking name of Allah-slaughter being done with His permission
Tazkiyah (purification)
Cleaning of meat from blood by slaughtering
“So eat of (meats) on which
God’s name has been
pronounced if you have
faith in His Signs”
(Al Anaam - Vl:118).
IN THE LIGHT OF HOLLY QURAN
Forbidden to you (for food,) are: dead meat, blood, the flesh of swine, and
that on which have been invoked the name of other than Allah; that which
have been killed by strangling, or by a violent blow, or by a head long fall, or
by being gored to death; that which have been partly eaten by a wild animal,
unless you are able to slaughter it (in due form).
(Al-Maida, Ayat -3)
KEEP IN MIND FIVE FREEDOMS
From hunger
From thirst
From disease
From pain
From fear and distress
ADVANTAGES
It is ordered by Allah Almighty.
It is question of faith and religion.
It is humane and almost painless to the animal, if the knife is sharp. The
cutting of blood vessels (carotid) causes acute blood loss --> CSF pressure
fall down rapidly and results into instantaneous anemia of brain and the
animal is rendered incapable of feeling any pain or discomfort.
CONT..
Depriving brain with main source of oxygen results into development of
anoxia and ultimately there is immediately loss of consciousness.
In this method neither medulla oblongata is severed nor damaged by
breaking or twisting neck. The heart keeps on working till the last available
ounce of blood.
Complete bleeding is achieved which increase the keeping quality of meat.
No back bleeding takes place.
JEWISH METHOD
Disadvantage:
Painful
No proper bleeding
More chances of back bleeding
Delayed unconsciousness.
SIKH METHOD/ JHATKA METHOD /CHOPPING OF HEAD /
DECAPITATION
Disadvantage:-
It s painful
Complete bleeding does not take place
It is not an humane method.
HUMANE METHOD /MODERN SLAUGHTERING
METHOD
Stunning:
Methods used to make animals unconsciousness before slaughtering
Mechanical ( invasive, non invasive captive bolt )
Electrical (50hz)
Chemical ((90% CO2) acidification of CSF
HUMANE METHOD /MODERN SLAUGHTERING
METHOD
Bleeding of animals (exsanguinations, sticking):
Remove skin from throat region and cut aorta for bleeding. 40-60% blood lost
during bleeding. 3-5% retained in muscles and remainder largely retain in
viscera.
SKINING
&
DEHIDING
TECHNIQUE
INTRODUCTION
Skining: removal of the skin of small ruminants (sheep, goat, deer etc.)
Dehiding: removal of hide, thick skin of large animals (buffalo, cattle,
camel etc.)
Dressing: skining and opening of different body cavities
Evisceration: removal of viscera from carcass
Skin inflation: Fill air under skin, s/c tissue and lungs some time to
facilitate skining process
GENERAL PRECAUTIONS FOR SKINING & DRESSING
Personal hygiene (butcher’s hygiene)
Premises hygiene (area of slaughtering &dressing)
Equipment hygiene
Avoid cuts in skin
Always follow Spear cut technique (to avoid contamination) ?
CONT..
Contacts should be avoided (e.g contact of skin with muscles)
Avoid cutting of viscera especially GIT & gall bladder
As soon as possible perform skining and evisceration after slaughtering (to
avoid foul smelling)
Try your maximum to reduce contamination of the carcass by dirt, debris,
and hair from the outer integument
SKINING/ DEHIDING SYSTEM
Traditional Dehiding System
Modern Dehiding System
STEPS IN SKINING / DEHIDING
1. Animal slaughtering
2. Bleeding
3. Roding the weasand
4. Washing of neck area (to remove blood)
5. Inflation of carcass
6. Heading
7. Legging
8. Skining and Dehiding
PROCEDURE
Dorsal recumbency
Skin incisions on for forelegs & hind legs
Siding: It is removal of skin side to side only in large animals. On the other
hand for small animals The pelt (skin) is freed manually form the hind-
quarters and removed to the level of the shoulders by a combination of
‘punching out’ and pulling downwards from tail to head.
Backing (removal of hide from back side in hanging position)
CONT..
Evisceration
Washing of carcass with hot water
Meat inspection
Putting stamp on carcass after complete inspection, which indicate that
meat is fir for human consumption
Cutting of carcass into different cuts depending upon the choice of
consumer
MODERN SYSTEM OF DEHIDING
Dry, clean cattle having been stunned, are allowed to slide or tumble from
the stunning box.
The use of raised slats or metal grid in this area-the dry landing area is
essential in order to keep the animals as clean and dry as possible.
First cut on neck skin during slaughtering process is important. So always
use clean sterilized knife. The knife contaminated while incising the skin
must be washed and sterilized before further use.
The cattle are then lifted by the leading hind leg on to the line after
slaughtering and bleeding process
CONT..
An incision through the skin, the knife moving as it must through the dirty
exterior towards and into the clean interior, is always fraught with the
hygienic risk of pushing dirt or hair on to the carcass.
These initial cuts must, therefore, be carried out with great care and kept as
short as possible.
Once through the skin, the knife must be washed and sterilized, and / or
exchanged for a clean knife.
CONT..
All incisions from this initial one should then be made using a spear cut
technique, where the blade of the knife is reversed so that its back is against
the carcass and the cut is made from the inside of the skin towards the
outside, or to put it another way, from clean towards dirty. This results in
reduced contamination.
CONT..
To illustrate the point, consider a common procedure for freeing the hide
from the rear quarters during on-line dressing of cattle.
An initial short incision is made along the ventral midline between the hind
legs of the suspended animal.
The knife used is washed and placed in the sterilizer, hands, arms and apron
washed, and a clean sterilized knife is collected from the sterilizer.
The initial incision is extended downwards towards the umbilicus, and
upwards along the free hind limb towards the hock, using the spear
technique. Skinning then proceeds from these incisions.
CONT..
During skinning the carcass frequently becomes contaminated from in
rolling at the edges of the hide.
A particular problem with hide-pullers, especially those which pull
upwards, is dirt flicking form the hide on the exposed carcass as the hide
finally detaches from the carcass and head.
These flecks must be removed immediately by trimming.
Downward hide pulling
The initial incision which will be extended using the spear
cut technique
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