What Is It Called When You Have An Animal's Skin But Take Out Its Meat

half dozen. SLAUGHTERING PRACTICES AND TECHNIQUES

6.i Forms of Slaughter

Slaughter methods prevailing throughout the world are governed either by tradition, ritual or legislation depending upon the people and the state. In essence, the methods chronicle to the way in which the brute is killed and bled and to some extent dressing and handling prior to use as food.

Ritualistic or religious slaughter often requires the animate being to be in a state of consciousness at the time information technology is bled. This is characteristic of Jewish (Kosher), Sikh (Jhatka) and orthodox Islamic (or Halal) slaughters. Some cultures in Africa and Asia too slaughter animals in the witting state although these do non necessarily carry ritualistic connotations.

Where a consummate state of unconsciousness is rendered prior to bleeding the process is known as humane slaughtering. Under such practice, the state of unconsciousness and accompanying painlessness is effected either by mechanical, electrical or chemical means in a process called stunning. Stunning likewise renders the animals motionless thus eliminating excitement and possible cruelty.

half dozen.2 The Humane Method and Conventional Techniques of Slaughter

Unless disallowed past rituals and established traditions, the humane method and associated techniques of slaughter are recommended for utilise as they allow for safer, more economic and hygienic operations and a desirable quality product. The following steps are crucial in the application of the method;

(a) Stunning

The mod mechanical method of stunning is by shooting, consisting of two forms:

use of a captive commodities pistol which delivers a force (concussion) into the head of the animate being to make it unconscious;
use of a penetrating complimentary-bullet gun or firearm. Compression stunners with or without penetrating heads, using air (not cartridges) are also employed in immobilizing livestock.

An older method in which a knocking or hitting hammer is wielded on the head of the animal is now disallowed in humane practices in some countries, but in extreme and needy cases the hammer can be used to stun minor ruminants by a quick blow at the back of the neck.

Stunning by electricity is used widely on small animals peculiarly pigs. The simplest mechanism consists of electrodes or probes built in the form of tongs with insulated handles and applied between the ear and heart of the animal for 1–4 secs. About 5–7 secs must elapse before the creature is bled. The level of voltage used for sheep and goats is betwixt 60 and 70 volts/Air conditioning l–lx cycles.

Chemical stunning is a term applied to the employ of carbon dioxide in making animals immobile before bleeding. Like the electrical form, Co₂ stunning, though a costly method, is yet used quite normally on small livestock including sheep and goats. The animals are led individually or in pairs into a pit, tunnel or a compartment where CO₂ of 65–75 pct (optimum 70 pct) concentration is released for 60 secs. The animals quickly pass into an unconscious state, merely are not suffocated. They are then removed and bled immediately.

It is re-emphasized that stunning just deadens consciousness. And so life is even so manifest including the pumping activeness of the eye by which claret is forced out of the torso facilitating bleeding.

(b) Bleeding

Stunned animals must exist positioned first for bleeding. A vertical or hanging position is achieved by shackling below the hock of one hind leg and hoisting the animal (head downwards) to a convenient superlative. Alternatively, the animal can exist placed horizontally on a concrete slab or a sturdy plastic pallet for bleeding.

The actual bleeding operation is made by sticking or inserting the sticking knife through the cervix behind the jaw bone and beneath the first neck bone. The object is to sever the blood vessels of the cervix and let out blood. If the sticking is made at a lower position than indicated the oesophagus might be cutting and the viscera contaminated.

The bleeding should be as complete as possible, the usual time for sheep and goats being about 2 minutes. Bereft haemorrhage and slow death could mean that the severance of the neck vessels is incomplete, or specifically that the arteries leading to the head have been missed, having simply cut the veins during sticking. Practise and experience, however, perfect the technique.

Hoist bleeding is more aseptic and is recommended. It also facilitates drove of blood for farther use.

In removing the skin of sheep and goats initial cutting of the skin is done around the leg to expose and loosen the tendon of the hock for employ every bit a means of hanging the carcass. This process is chosen legging. A second step called rain (afterward the term pelt normally applied to the skins of lambs and other wool or fur-begetting animals) involves the removal of the entire skin and preparation of the animal body for evisceration. Tropical sheep and goats have hair non wool on their bodies, thus the term skinning is more appropriate for them. Skinning, like stunning, tin be done either in the horizontal or hanging position, the onetime being more suited to small slaughterhouses and the latter for larger bounds with bigger orders and with facilities or equipment for railing the individual carcasses one later another.

Hoist Skinning

With the brute body in the hoist position, and the skinning knife in hand, legging is commenced at the back of the free (unsuspended) leg by removing the skin around the hock and working toward the toes (Fig. three). This exposes the tendon on the back leg and the smooth joint just above the toe. The foot is cut off at this joint and the tendon loosened and hung on a hook to suspend the leg. The process is repeated for the other leg while the cuts are continued on the inside of both legs towards the naval region. The torso skin is next removed. First an opening is made in the front end legs, cut toward the jaw and continuing over the brisket to the naval. Using the knife, the brisket is skinned, merely from this phase on, the knife is normally non used further. This is to protect the "fell", a fine membrane occurring betwixt the skin and the carcass which helps to improve the appearance of the carcass and reduce surface shrinkage. In place of the knife, therefore, skinning is accomplished past fisting or by utilise of the human fist, forced between the pare and the fell to remove the skin. Fisting also protects the peel from cuts and bruises which otherwise lower its value as a byproduct. The process of fisting begins from the brisket to the bellybutton, and so over the sides of the carcass, the rear legs and effectually the shoulders catastrophe at the forelegs. The latter is skinned in the same style every bit the hindleg with the foot being cut off at the breakjoint. To drop the skin off, a cut is made around the tail and bung and below the jaw with a knife. Later this the tongue is removed, washed and placed on a claw and the head sectioned at the neck joint.
Horizontal Skinning

The animal is placed on its dorsum on a apartment raised surface, such every bit a sturdy plastic pallet or a physical slab. Cutting and fisting then begin at the forelegs, working toward the belly and sides of the animal, ending at the hindlegs. The tendon betwixt the hock and the toes is exposed and loosened and the anxiety, bung and caput cut at the designated points.

(d) Eviscerating

With the external structures, peel, feet and caput, removed the next step is to cut open the animal body to dislodge the contents and produce the carcass. To avoid contamination of the carcass through accidental cuts or punctures of the tum and intestines, uncomplicated but well-directed steps are followed. For this, information technology is important that the carcass remains or is placed in the hanging position.

The showtime step in evisceration is to cut around the tied bung or rectum and free it completely from all attachments and drop information technology in the pelvic cavity.

Using the saw or cleaver (Fig 2), the breastbone is cut or chopped along the midline up to its tip. Another cut is fabricated from the cod or udder using the skinning knife down the midline into the chest cut. By practise, the pelvis (or lower function of the belly) is left uncut.

The trunk cavity is entered into to sever the ureter connections to the kidneys while the intestines are loosened up further, then the breadbasket and intestinal mass (too known as the paunch) are pushed slightly out of the midline opening. (In industrialized countries, the kidneys and spleen are often left in the sheep carcass.) At this stage, the liver is held out and severed of its connecting tissues then pulled out together with the freed contents of the abdominal cavity and dropped into a paunch truck. The gall-bladder is cut from the liver, taking care non to spill its bitter contents onto the carcass and spoil the gustatory modality of the meat.

The concluding stage in evisceration is the removal of the contents of the chest cavity. By cutting the thin muscle sheet or diaphragm separating this cavity from the belly, the pluck (i.east. centre, lungs, trachea and oesophagus) can be pulled out equally a unit. The foreshanks (i.e. the upper and lower arms) are fastened together using a tendon or a thick condom ring to plump the shoulders. The carcass is and so washed and railed to the inspection bay.

(e) Postmortem Inspection

Aside from the carcass, parts of the animal body which are assembled for inspection are the tongue, head, pluck, liver and paunch (Fig 3). The carcass is held all the same in the suspended position. However, the visceral organs including the caput and tongue are placed on hooks in a separate bay while the stomach and intestines remain in the truck. Each carcass is identified with its set up of organs for inspection.

Inspection is normally carried out by professional person veterinarians merely in some parts of the world trained public health inspectors are employed. Their duty is to examine the slaughter products for show of disease and aberration and eliminate them from the public meat supply.

FIG.3 DRESSING THE ANIMAL BODY

At that place is no substitute for a trained individual, but if it becomes necessary a plant manager with public health training should be acquainted with disquisitional cases of abnormality and deal with them expeditiously. Conditions of abnormality that should be viewed seriously to quote one U.S. Department of Agriculture Bulletin on the subject (Farmers Bulletin No. 2264 of 1977) are: "…congestion or inflammation of the lungs, intestines, kidneys, inner surface of the chest or abdominal cavity and numerous yellowish or pearl-similar growths scattered throughout the organs." Congestion is indicated by aggregating of blood in a part of the organ while inflammation may be signified by heavily bloated areas.

The bulletin nevertheless notes that "…bruises, modest injuries, parasites in the organs and enclosed abscesses and single tumors are frequently local conditions that tin can be hands removed", in which case the remaining cloth can exist used equally food. Nevertheless, expert advice must always be sought in doubtful cases.

(f) Special Measures

Carcasses and edible offal that are considered fit for man use are stamped as "INSPECTED" and/or "PASSED" prior to consignment to markets. Unfit materials or those institute unwholesome are marked as "CONDEMNED" and destroyed.

In some countries, partially unfit materials are held as "RETAINED" for further examination when they are condemned if the condition is generalized, but when localized they are trimmed off and passed.

Similarly during ante-mortem inspection animals whose health condition is doubtful are removed from the regular lot equally "Doubtable", re-examined and either passed for slaughter or condemned equally the case may be. Less serious cases are notwithstanding slaughtered separately to enable useful parts of the animal to be salvaged.

It is a recommended practice to have divide facilities for holding condemned and retained meat as well every bit doubtable animals. "EMERGENCY" slaughter facilities should exist made available for handling suspect stock.

In large industrial plants, condemned meat is destroyed past incineration, although in the smaller slaughterhouses of some developing countries, the burial method serves as a cheaper alternative. Burying pits must be deep, and all fabric placed in them must be defaced or rendered inedible by use of charcoal dust or lime to prevent possible human (and incidentally dog or hyena) salvaging.

6.3 Traditional and Ritualistic Slaughter

These methods of slaughter differ from the humane practice and its associated techniques in the sense that by interpretation of the basic tenets governing them, the animals must be in a state of consciousness at the time they are bled. The bleeding must also exist complete. This is mandatory in the best-known of ritualistic slaughters, the Halal (Islamic), the Kosher (Jewish) and the Jhakta (Sikh) methods.

In near traditional slaughters, however, there are no fast rules, at least in Africa, hence some of the practices tin can exist modified in the low-cal of accepted conventions. It is quite probable that traditional slaughters stand for the central or orthodox practices which accept prevailed in human societies throughout the ages and from which all others including the ritualistic and the humane of the nowadays day have been derived.

(a) African Traditional Slaughter

The salient feature of African traditional slaughter is that the sheep or caprine animal is first securely held on its back on the ground by two or three men while the mouth is grabbed tight and drawn backwards to stretch the cervix. The slaughterer then cuts the pharynx transversely with a series of strokes one-half-manner deep into the cervix. Blood is allowed to drain off until the animal (however tightly held) is motionless or dies. The head is so severed off completely.

The next processes are skinning and evisceration which are not dissimilar to conventional methods, except that they are conducted on the ground with some randomness, especially where the workmen have no feel.

Skinning begins with severance of the feet, and together with the head, they are saved for further cleaning and use as food. In evisceration, the organs of the belly, intestines, stomach etc. are removed first, followed past the contents of the chest crenel.

Some societies do not skin their animals. Instead the animal body (together with the head and feet) is singed and scraped of the pilus, so scrubbed with a sponge and water to remove residual char and hair. After this they are close-shaved, rewashed and eviscerated.

Singeing and scraping the skin in tropical sheep, for instance, is fabricated easier by the fact that these animals accept hair not wool. The process naturally increases carcass yield, and evokes flavours highly acceptable to the cultures that use this practice.

Traditional slaughtering is fairly common in the rural areas and villages of the developing globe. Considering that big numbers of sheep and goats are slaughtered in these places, and that the exercise is basically not-ritualistic, one would expect that traditional slaughters would, in time, provide a user-friendly basis for the modernization of slaughtering procedures in these countries.

(b) Islamic Slaughter (Halal)

Of all the ritualistic slaughters the Islamic or Halal method is the well-nigh widespread. Derived from the Koran, the law governing Halal slaughter stipulates that the name of Allah (or God) should be mentioned at the initiation of the performance, and that in the exercise of information technology, claret must flow out completely from the creature.

Islamic practices thus permit animals that are alive just and fully conscious to exist slaughtered, as through this complete haemorrhage can be bodacious. Amongst some sects, orientation of the operation toward Mecca, the Holy City of Islam, is demanded in symbolic reinforcement of the reference to Allah.

In strict Halal practise, stunning is ruled out since technically it puts the animal in a country of unconsciousness earlier bleeding. nevertheless some Islamic communities take electrical stunning as cattle, for instance, are known to recover from this application and lead normal lives - an indication that they nevertheless remain live after stunning. Other Islamic groups in parts of Africa and Asia employ the hammer method of stunning.

Slaughters are quickly done - the beast being cast down past a shackling maneouvre, laid on its back while the neck vessels and passages (oesphagus and trachea) are severed by a single slash of a sharp knife. Bleeding proceeds to completion, equally claret is abhorred in diets. (Among domestic stock only cattle, sheep and goats are utilized by Islam every bit nutrient. Pigs are completely banned and operations involving them are non permitted near those of the accepted species.)

These then constitute the main requirements of Halal slaughter. Generally, Islamic slaughters are acceptable to the adherents of other faiths including Christians and some Hindus. However, the opposite is not true for Islamic adherents: that is to say, they practise not accept slaughters from members of other religions. Therefore, in some countries in Asia and Africa, a user-friendly system is to delegate public slaughters to Islamic butchers. For this reason, the range of commercial ruminant operations from procurement of stock (at farm gate) to butchering and marketing is by convention washed by members of the Islamic faith.

"Kosher" is the term applied to the procedures and techniques of slaughter also every bit the products derived therefrom nether the Jewish organized religion, if done according to the laws of the faith. In the Hebrew language, Kosher means fit to exist used equally food.

The laws of Kosher date back to Moses and affect the species of animals used as food. Like the Islamic organized religion, these include cattle, sheep and goats among domestic livestock with the exclusion of pigs. The basis of the pick of these species is enunciated in the Talmud, equally well as relevant passages of the Bible (Deuteronomy xiv: 4–5 and Leviticus 11: 1–eight).

Other regulations governing Kosher slaughter are derived from Hebrew traditions referred to as Shehitah. Under these the animals are to be fully conscious, killed and bled thoroughly by one make clean stroke of the pocketknife. Animals are still hoisted and shackled starting time. A 16-inch (twoscore.six cm) razor-sharp steel knife called the chalaf is stuck into the throat by a trained slaughterer, the shohet, in an operation in which the fauna is killed and bled at the same time. Skinning is made from the chest downwards to the level of the abdomen, and the chest is cut open first for inspection and later evisceration.

Specified organs of the viscera, lungs, tum and blood vessels, are examined by an inspector called the bodeck for abnormalities, ruptures and foreign matter. Carcasses that are fit (ritualistically speaking) are passed by the bodeck with a mark on the chest. Condemned ones receive the symbol (+). In some industrialized countries Kosher carcasses meant for public use are re-inspected in the conventional manner by the authorities authority and passed or rejected depending upon their condition.

Past Jewish tradition, only the forequarters or foresaddles of ruminants are utilized as nutrient as these take relatively larger blood vessels which can exist seen with ease and removed. The meat is ready for food thereafter. If however storage is desired, the menstruum allowed is 72 hours. Across this the carcass becomes trefah or unfit for utilize as food. The ritual of begissing or washing afterwards the stipulated 72 hours eliminates trefah, and extension of washing after further 72 hour periods is allowed. For carcasses being held under prolonged storage such as export consignments from say South America to State of israel, the trefah rule is modified to allow washing earlier storage and re-washing thereafter regardless of the property or consignment time.

Kosher slaughters are predominant in Israel and in cities with large Jewish populations such as New York, London and Paris. Although at that place may be pockets of Kosher practices elsewhere, these slaughters practice not occur to a significant extent in developing countries because of the relative absenteeism of Judaism in these places.

(d) Sikh Slaughter (Jhakta)

Although it is the least applied globally of the major religious slaughters, Jhakta is of involvement as it represents an extreme departure from known practices.

The method is practised mainly under Sikhism, a religious creed which is an adjunct of Hinduism centred in the Punjab, India. Some other Hindu communities also exercise it. In all, Jhakta adherents throughout the world do non exceed 10 meg.

The primary feature of the method is that it is an instant decapitation process express only to sheep and goats. (Cattle are regarded as sacred by Sikhs and Hindus and are therefore not eaten.)

In the exercise of Jhakta, the head of the animal is held deeply or attached to a rigid pole or object, and with the hindlegs stretched by paw on the other side, the head is chopped off with a heavy sharp cutlass in a single stroke. After this, the animate being body is dressed for use.