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Methods of slaughter
 Methods of slaughter
 Slaughter is the term used to describe the killing and
butchering of animals (bleed to death) usually for food.
Commonly it refers to killing and butchering of domestic
livestock (tamed animals) in a humane way.

❑ At present the animals most commonly slaughtered for food are

cattle (for beef and veal),
buffalo (cara beef),
sheep (for mutton),
goats (chevon),
pigs (for pork),
horses,
and fowl (largely chickens, turkeys, and ducks)
increasingly fish from the aquaculture industry (fish farming)
 Some of the norms

Slaughter methods vary all over the world according to

religion, tradition and regal legislation.

Every method ought to fulfill the following conditions.

1. The animal should be killed with a minimum suffering
considering pre slaughter treatment and killing.

2. Bleeding of the animals should be complete as

possible to ensure good quality meat.

3. The sticking and dressing should be performed in

most hygienic way - to avoid contamination of meat.
Humane Slaughter
 According to the law, animals should be stunned into
unconsciousness prior to their slaughter to ensure a
quick, relatively painless death.

 Stunning has two purpose,

1.To induce an immediate state of insensibility.
2.To produce sufficient immobility to facilitate the
sticking process to initiate bleeding.
 The pre-slaughter handling

Animals are transferred

from lairage pens directly
through race into an area
of stunning and
slaughtering.

For mechanical and

electrical stunning animal
heads is presented in such
a position that the
equipment can be applied
operate easily (shelf type
head restraint is most
successful)
 The pre-slaughter handling…

In case of small animal,

hydraulically-operated tail
pusher in the back of the box
is useful for restraint.

Positioning of light above the

animal’s head to attract its
attention to facilitate proper
stunning.

In some cases manual

restraining is also practiced.
 Slaughter of farm animals is normally a two stage
process of stunning and bleeding (should be effected
within 3 mins after stunning).

Animal must be stunned before slaughter by an

appropriate , recognized stunning method that must
produce immediate unconsciousness that lasts until
death.

Mechanical Electrical
stunning stunning
 The major difference from the general practices in
most countries is that the animals are not stunned
prior to slaughter.

In most of the cases the slaughtering is regarded

as offering to their god, therefore the slaughtering is
one of the most pious and religious matter to them.

Mainly three method are there

I. Jhatka / Hindu / Sikh Method
II. Halal / Muslim Method
III. Jewish / Kosher Method
 Sikh or Hindu slaughter method
(jhatka)

Jhatka meat is meat from an animal which has

been killed by a single strike of a sword or axe to
sever the head.

The head of the animal is held securely, or

fastened to a rigid pole or other object.

The hind legs are held away by hand. The head

is severed with a heavy, sharp axe or sword in a
single stroke.
Jhatka method
This kills the animal immediately because the
spinal cord is severed, and the blood flow to
the brain is stopped almost instantly, causing
brain death within seconds.

Therefore this method is less painful to the

animal than other methods.

Jhatka is the Sikh method of killing an

animal. Sikhs are recommended to eat the
jhatka form of meat, as they do not believe that
any ritual gives meat a spiritual virtue.
 Muslim/Halal Method

Halal slaughter is the

method of slaughtering
animals for meat prescribed
by Muslims.

It involves cutting the

throat of the animal so as to
bring about rapid, complete
bleeding and the quickest
death possible.

Stunning prior to slaughter

is generally not practiced.
 Halal method

 Slaughter gently but firmly by holding

animal’s head back, and in a quick, single cut
move across animal’s throat just below the
jawbone, cutting the windpipe, esophagus,
arteries and veins forward of the neck bone.
 ▪ The method of killing an animal for the sole
purpose of making its meat fit for human
consumption is called Zibah (Arabic word –
purification / rendering good).

The most important requirements of Halal

slaughter are:
The animal should be healthy and without injuries.

The animal should be treated with respect and

sympathy.

No animal should see another animal die.

The slaughter should be done by a practicing Muslim.

 Contd…

▪ A blessing should be given before the cut.

▪ A sharp instrument, usually a knife, should be

used to slaughter the animal in a single,
unbroken move.

▪ The oesophagus, trachea and jugular vein

should be cut without damaging the spinal
marrow.

▪ The blood should be totally drained.

 Loss of consciousness and bleeding efficiency

 The deep, large cut through all the

blood vessels of the neck causes
Blood loss & hemorrhagic shock.

 Blood loss leads to anoxia and

almost immediate loss of
consciousness.

 Spinal cord intact Complete

bleeding Good quality meat.
 Stunning in Slaughter of Ruminants and
Chicken (Halal method)

1. Two types of stunning methods can be used -----

Electrical and Mechanical Stunning.

2. By a trained Muslim slaughter man.

3. The stunning should not kill or incur permanent

injury to the animal.
❖Electrical stunning
• The certification authority will control the current to
be used.
• Only “water stunning” used in Poultry.
• For animals “Head only stunner” used.

❖Mechanical stunning
• Used only in cattle and buffaloes.
• Non-penetrative type (mushroom head) percussion
should be allowed.
• Stunner should not penetrate or break the skull.
• If skull is found penetrated or broken, the carcass
should be identified as non halal.
 Jewish / Kosher Method
 Kashrut is the body of Jewish law dealing
with what foods we can and cannot eat.

 According to Kashrut you may eat any animal

that has cloven hooves and chews cud.

 Camel and pig lack these qualities so they are

not Kosher.

 Of the animals to be eaten the birds and

mammals should be killed according to Jewish
law.
 Animal with disease or flaws in organs are
forbidden.

 Animal must be alive at the time of slaughter.

 Any form of prior stunning is prohibited.

 It prohibits consumption of blood.

 Certain parts of permitted animal may not be

eaten (Spleen, heart, liver).
 Some of the terms
1. Talmud: The body of the Jewish law, which specifies the
ritual method.

2. Kosher Meat: Meat fit for Jewish consumption.

(Obtained according to the ritual method).

3. Shechita:The act of killing of animals for food.

4. Shochet: The person who performs Shechita.

5. Terefa / Treyf: The meat unfit for consumption by Jewish

community.

6. Chalef: The razor sharp knife, roughly twice the width of

animal neck used to kill the animal.
 Among other features, shechita slaughter severs
the jugular vein, carotid artery, esophagus and
trachea in a single continuous cutting movement
with an unserrated, sharp knife, avoiding
unnecessary pain to the animal. Failure of any of
these criteria renders the meat of the animal
unsuitable.
The Five basic rules of Jewish Slaughter

I. The neck incision shall be completed with out

pause, pressure, stabbing, slanting or tearing.

II. The Shochet is normally assisted by the sealer

(Shomer) who is responsible for putting Kosher
mark on the brisket and edible offals.

III. Shochet carries out a post mortem examination

by making an incision to Xyphoid process and
inserting the arm to detect adhesions in thoracic
cavity. (process called Searching)
 Contd….

IV. The carcass fit for consumption must be

porged by removing large blood vessels in fore
quarter prior to sale.

V. Kashrut or Kosher certification for meat.

Meat (the flesh of birds and mammals) cannot be

eaten with dairy.

Utensils that have come into contact with meat

may not be used with dairy, and vice versa.
 Humane Slaughter

Modern abattoir

1. Stunning – Mechanical
Electrical
Chemical

2. Bleeding / Sticking
Two methods of bleeding
1. Bilateral severance of the
carotid arteries and jugular
veins- by insertion across the
throat, caudal to the larynx (in
ritual method).

2. Insertion in the jugular

furrow at the base of neck and
sever the brachiocephalic trunk
and anterior vena cava.

In case of pig knife is inserted in

the middle of the neck at the
depression in front of sternum
and serve the anterior vena
cava.
 Precaution must be taken:
➢ The knife should not be passed too far, it may
puncture the pleura, blood comes out and
adhere to the thoracic cavity produce back
bleeding or over sticking.

➢ In case of pig over sticking may produce pocket

beneath scapula (during scalding blood and
water accumulate) and results cooked
appearance.

➢ Bleeding time: Cattle-6 min (yield is 13.6 kg),

Sheep-5 min (1-2.5 kg),
Pig-6 min (2.2 kg)
 Dressing of Food Animals
 Methods of dressing of various food animals

1. Booth or Bed System

2. Line or On-the rail dressing

 1. Booth or Bed System
 In this system one or two persons do all the work in one
place.

 No individual is allotted with a specific work.

 All the slaughter procedure is carried on floor.

 Prevalent in most municipal and corporation abattoir in India.

 Major disadvantages
- hygiene is poor,
- operation is congested.
 2. Line or On-the rail dressing

 Consists of conveying the carcass by gravity or power

through overhead rail to various places after stunning
and sticking.

 Also known as one man-one job system.

 Men will be at different places carcass

will reach them and they will attend to
their allotted work.

 Manual labor saving devices such as

brisket cutter, hock cutter, hide puller, etc., are used.
 In modern meat plant line method of slaughter is highly
essential.
In this system there are four types.
1.Gravity rail system
▪In this method the carcass will be suspended from a spreader
and single wheel trolley or runner, gravitated to each station
and stopped by manually operated stop on the overhead rail.

▪The system is used for lower slaughter rates 10-40 cattle/hr.

▪Most compact and economical.

▪Less chance of breakdowns with consequent loss of
production.

▪Adequate ceiling height is necessary because of the pitch of

the rail to gravitate the carcass.
2. Intermittent Powered System
 In this system the carcass is suspended over a
spreader(gambrel) and trolley, and moved mechanically
on a level rails at an intervals by means of variable
timing device.

 Here Slaughter rate of 10-75 cattle/hr can be achieved.

3. Continuous Power System
 Here dressing line will be in continuous motion.

 More sophisticated instruments are used in the

slaughter line (mechanical hide puller, moving top
inspection table etc.)

 Carcass can be revolved to a full 3600.

 The platform may be fixed or movable,

elevated or lowered.

 Rate of slaughter – 40-120 cattle/hr.

4. Canpak System

This is a continuous conveyorised method in which heavy

Beef trolleys or runners suspend the carcass from overhead
rail.

Here everything is done systematically (mechanized).

Rate of slaughter – 50-150 animals/hr.

Commonly used in modern meat plants.

Here from arrival of animals till completely dressed the

work is divided into 32 divisions (each work is carried out
by one man).

Developed and patented by the Canada Packers Ltd.,

Canada; hence called Canpak system.
Canpak System
 Advantages of line system over booth system
 Time is saved.
 Safer for operatives.
 Hygienic than booth system.
 A comfortable operative position is provided to the operator.
 Saving of space.
 Increased output and enhanced value of carcass.

Possible Disadvantages
High standard of engineering maintenance is needed.
When break down occurs production ceases completely.
Trained personnel needed.
Meat inspection is sometimes more difficult and possibly less
efficient.
Whole procedure
 Casualty slaughter
When animals are suffering from such disease or injuries which
doesn't render the meat unsuitable for human consumption,
are being slaughtered.

Reasons in most of the cases are, Dystocia, Tympany,

Respiratory disease, Joint disease, Reticular foreign bodies,
Circulatory disease, enteritis, Fracture, Recumbency, Abortion
etc.

On firm decision has to take ( by veterinarian), whether the

animal is suitable for transport to nearby slaughter house.
These animal must go through ante mortem inspection.
Slaughtered immediately on arrival.
Should be isolated from normal animal.
 Emergency slaughter
When the animal is healthy, but requires on-farm emergency
slaughter, owing perhaps to limb fracture, uncontrolled
hemorrhage, injury causing severe pain, or distress or functional
or physiological disorder, that animal may be humanely
slaughtered on the farm to save it from pain and the carcass
transferred to abattoir.
Rules:
Undergone ante-mortem inspection.
The body of the animal has not been dressed.
Animal accompanied to the by a veterinary certificate.
Body of the animal should be transported to slaughter house in
hygienic condition, within one hour of the slaughter
In slaughterhouse post mortem inspection is done to confirm
the oath in certificate.