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Author: Narendra Babu, R × End date: 2014 × Start date: 2014 × Type: Book chapter ×
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    Book chapterItemOpen Access
    SLAUGHTER AND DRESSING OF PIGS
    (TANUVAS, 2014) Narendra Babu, R; TANUVAS
    Animal Welfare is the concern felt by humans for all animals, domestic and wild, for those that are economically viable and for those which have outlived their usefulness, and for those which are simply companion animals, or have a role to play in our environment, with or without directly relating to humans.
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    Book chapterItemOpen Access
    EQUIPMENT IN PORK PROCESSING
    (TANUVAS, 2014) Narendra Babu, R; TANUVAS
    A pig slaughterhouse with larger throughput mostly uses the line-slaughter system. “Line slaughter” includes hoisting the carcass on the rails at bleeding and subsequent slaughtering and dressing procedures are carried out with the carcass suspended on and moving along the overhead rail (or line). This method is in contrast to the booth-slaughter system common in the past and low throughput slaughter houses. In the booth system, slaughter spaces are divided into many spots ("booths"), which allow for the simultaneous slaughtering of a certain number of animals ("batch"). A team of men attends each slaughtering spot.
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    DESIGN OF SLAUGHTER HOUSE AND MEAT STALL AND THEIR MANAGEMENT
    (TANUVAS, 2014) Narendra Babu, R; TANUVAS
    In our country most of the slaughter houses are service abattoir which are governed by the local bodies to cater the domestic needs and export whereas few privately owned factory type slaughter houses for exclusively involved in export. Slaughter House or Abattoir is a place or premises approved by a local authority (Panchayat, Municipality or Corporation) or by any other regulatory agency where in Slaughter of food animals are being carried out with the sole purpose of production of wholesome meat for human consumption. Now there is a change in the operations of the meat production in our country due to the growth in food processing sector and the consumers view towards the quality food products. This encourages many small and medium entrepreneurs to establish slaughter houses to cater the needed people and satisfy the FSSAI norms.