(Part 3, Abattoir Practices, LPT)
Modernization & Up gradation of Abattoir or Slaughter houses for Hygienic Meat Production
by Dr. Gopal Patra, Department of LPT, F/O- VAS, of WBUAFS.
Description :
Slaughter House : Any premises that is approved and registered by controlling authority in which animal are slaughtered and dressed for human consumption
Abattoir: (Modern Slaughter House) - is a modern facility intended for humane slaughter and dressing of food animals, encompassing processing and preservation of wholesome meat, utilization of byproducts, hygienic disposal and treatment of solid and liquid wastes.
Note: The following pdf is the LPT note of Abattoir Practices, Part 3 of BVSc & AH. *LPT-Livestock Product Technology.
Topics of the PDF file of 'Modernization & Up gradation of Abattoir or Slaughter houses for Hygienic Meat Production' :
Slaughter House /Abattoir / Classification of Slaughter Houses - CPCB / Objectives of slaughter house / Present status of slaughter houses in INDIA / Why we require improvements, modernization ? / Major byproducts and their uses / Stake Holders in Production of Clean Meat / Prevention of Cruelty to Animals / Lairages / Infrastructures at slaughter house / Essential ancillary facilities of Abattoir / General Guidelines for selection of site for Modern slaughterhouse / Permissions from the various authorities / Minimum improvement in slaughter house in order of Priority / Abattoir Ghazipur, Delhi / View Lairage / Hand Washing Area / Foot and Hand Sanitizer / Knife Sterilizer / Entry for Slaughter Hall / Hand Inspection / Face and Nose Inspection / Hand Washing Auto Tap / Hand Mopping Paper / Boot Washer / Slaughter Line Sterilizer / Lairage Washing / Halal Slaughtering / Skin Removal / Dressing Rail / On Line Weighting / Electric Stimulation / Chiller Storage / Dispatch for Transportation / Laboratory Operation / Effluent Tanker.
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