Abstract
This study was conducted to evaluate the operation, facilities and management of public (Adama, Hawassa and Mekelle) and private (Elfora Kombolcha) abattoirs in Ethiopia. Direct observation, photograph and discussion with the workers were used to collect information. The results of this study revealed that lairage was not divided into compartments to accommodate different classes and types of slaughter cattle in two of the four abattoirs visited. Stunning boxes were not used at any of the abattoirs investigated, enervation method of stunning was practiced and there were no means of sterilizing cutting equipments. Even though anti- and post mortem inspection were conducted properly at all abattoirs, findings were not regularly recorded in public abattoirs. Weighing scales were not available at the public abattoirs while live and carcasses weights were regularly recorded at the private abattoir. In all public abattoirs, at horizontal position while it was performed in vertical position in private abattoir. Carcass contamination occurred during processing and/or during transport in the public abattoirs. Classification of carcasses occcured not practiced in public or private abattoirs. It was concluded that the management practiced in public and private abattoirs can partly contributed to the poor beef quality produced. Hence it was recommended that the country should develop legislation governing the operation of abattoirs. Moreover, hazard analysis critical control points (HACCP) should be established in all abattoirs to ensure animal welfare, maximum efficiency and beef quality. Key words: Abattoir facilities, slaughter procedure, beef, carcass, Ethiopia.
Highlights
Proper handling of animals is a matter of welfare and an issue of meat quality
Improper handling of animals yield poor meat quality; and poor meat quality result in poor processing properties, functional and eating qualities and is less likely to be accepted by consumers (Ferguson and Warner, 2008)
Carcass and meat quality defects such as pale soft exudates, dark firm dry, skin blemish, blood splash, bruising, cyanosis, high microbial load, spoilage of meat, broken bones and death may occur from improper animal handling (Warriss, 2000; Forrest, 2010; Adzitey et al, 2011)
Summary
Proper handling of animals is a matter of welfare and an issue of meat quality. Improper handling of animals yield poor meat quality; and poor meat quality result in poor processing properties, functional and eating qualities and is less likely to be accepted by consumers (Ferguson and Warner, 2008). Carcass and meat quality defects such as pale soft exudates, dark firm dry, skin blemish, blood splash, bruising, cyanosis, high microbial load, spoilage of meat, broken bones and death may occur from improper animal handling (Warriss, 2000; Forrest, 2010; Adzitey et al, 2011). Pre-slaughter animal handling starts from the farm, through marketing and end at the abattoir activities (Adzitey, 2011). Handling of animals during slaughter can influence the quality of meat (MLA, 2011).
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