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    Tools, Equipment and Procedures

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    Houdin Tayaban Lopez
    The document outlines the tools, equipment, and procedures used in slaughtering goats. Some key tools include sticking knives, skinning knives, meat saws, meat chops, spreaders, grinding stones, and meat hooks. Key equipment includes stunning pens, hoists, skinning cradles, collecting troughs, and offal cleaning tables. The core slaughter procedures are stunning, sticking, dehairing, singeing, flaying/skinning, removing the head and feet, evisceration, splitting/quartering, shrouding, and chilling.

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    © All Rights Reserved
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    Tools, Equipment and Procedures

    Uploaded by

    Houdin Tayaban Lopez
    4K views27 pages
    The document outlines the tools, equipment, and procedures used in slaughtering goats. Some key tools include sticking knives, skinning knives, meat saws, meat chops, spreaders, grinding stones, and meat hooks. Key equipment includes stunning pens, hoists, skinning cradles, collecting troughs, and offal cleaning tables. The core slaughter procedures are stunning, sticking, dehairing, singeing, flaying/skinning, removing the head and feet, evisceration, splitting/quartering, shrouding, and chilling.

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    Tools, Equipment and Procedure in slaughtering goat

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    The document outlines the tools, equipment, and procedures used in slaughtering goats. Some key tools include sticking knives, skinning knives, meat saws, meat chops, spreaders, grinding stones, and meat hooks. Key equipment includes stunning pens, hoists, skinning cradles, collecting troughs, and offal cleaning tables. The core slaughter procedures are stunning, sticking, dehairing, singeing, flaying/skinning, removing the head and feet, evisceration, splitting/quartering, shrouding, and chilling.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    4K views27 pages

    Tools, Equipment and Procedures

    Uploaded by

    Houdin Tayaban Lopez
    The document outlines the tools, equipment, and procedures used in slaughtering goats. Some key tools include sticking knives, skinning knives, meat saws, meat chops, spreaders, grinding stones, and meat hooks. Key equipment includes stunning pens, hoists, skinning cradles, collecting troughs, and offal cleaning tables. The core slaughter procedures are stunning, sticking, dehairing, singeing, flaying/skinning, removing the head and feet, evisceration, splitting/quartering, shrouding, and chilling.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 27

    TOOLS, EQUIPMENT

    and
    PROCEDURES IN
    SLAUGHTERING GOAT
    Lambanicio, Rustom
    Rico, Emmanuel
    Sumaoang, John Mark
    Bernardino, Nikka
    Lopez, Houdin
    SLAUGHTERING TOOLS

    •Relatively fewer tools are required


    for the slaughter of small
    ruminants, and some can be
    made by local metal workshops
    or blacksmiths.
    Sticking Knife

    A knife with a six-inch blade (15.2


    cm) and a V-shape end used in
    severing the blood vessels of the
    neck to bleed the animal.
    Skinning Knife
    This knife is used for the removal of the
    animal’s skin. Also with a six-inch blade and
    characteristically curved backwards to allow
    for ease of operation, it can be used to scrape
    off burned hair from carcasses being dressed
    with the skin-on.
    Meat Saw

    A replaceable blade
    handsaw which is use in
    sawing through bone.
    Meat Chop
    Also called “cleaver”, the
    meat chop is a heavy axe
    used for separating heavy
    structures.
    e.g. the head from the
    neck or the shanks from the
    leg
    Spreader

    A metal device for


    suspending the animal
    body and spreading out
    the legs for dressing and
    inspection.
    Grinding and Honing Stones
    Grinding stones are coarse
    grained and used for the
    initial sharpening of knives
    into thin edges, then
    finished with the honer
    which is of fine-grain to
    provide extra thinness.
    Steel
    A long, tapering rounded
    and smooth metal rod on
    which knives are
    smoothened from time to
    time to improve keenness.
    Meat Tree/ Hooks
    Metal device with bent or
    curved ends for holding or
    displaying parts of the
    slaughtered meat and offal for
    washing and inspection.
    BASIC EQUIPMENT
    Stunning Pen
    A small or narrow enclosure
    into which the animal is led
    from lairage to be rendered
    unconscious (in conventional
    slaughter)after which it is
    bled; also referred to as the
    knocking pen.
    The Hoist
    A device for lifting up the
    stunned animal for bleeding;
    it can also be operated
    manually, mechanically or
    electrically.
    Skinning Cradle

    A metal or plastic rest with a


    trestle arrangement onto
    which the bled animal is
    placed for skinning or
    evisceration, often used if the
    hoist system is unavailable
    Collecting Trough
    These are containers for
    receiving blood or collecting
    gut material and also
    utilizable for disposing
    non-carcass components
    such as shanks and hoofs.
    Offal Cleaning Tables

    Often built into the offal


    chamber wall, they may be of
    concrete, galvanized metal or
    stainless steel and provided with
    high pressure water points for
    cleaning offal.
    Procedures in Slaughtering Goat

    Stunning Sticking Dehairing Singeing

    Flaying/ Remove
    head and Evisceration
    Skinning feet

    Splitting/
    Shrouding Chilling
    Quartering
    Stunning

    Process of making animals


    unconscious or insensible to pain
    prior to bleeding.
    Sticking

    The severing or cutting of major


    blood vessels leading to the
    brain to cause death.
    Dehairing

    Process of removing the hair and


    bristle of the goat or animals to
    be slaughter.
    Singeing

    Application of flame to the


    animals to be slaughter for the
    purpose of burning the
    unscrapped or unshaved hair
    and killing some microorganism
    at the surface.
    Flaying

    The act of removing the hide of


    animals being slaughtered.
    Remove Head and Feet

    An act of removing the head


    and feet of the goat.
    Evisceration

    The process of removing the


    viscera or entrails.
    Splitting

    Cutting of the carcass into two


    equal parts using the vertebral
    column as a guide
    Quartering
    Cutting of the carcass into four
    equal parts.
    Shrouding
    The wrapping of a chevon with
    cheesecloth.
    Chilling
    Post-mortem from 40 degree
    centigrade down to 0 degree
    centigrade and keeping it cold will
    give a shelf life of up to three weeks.
    THANK YOU!

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