Slaughter Process Research Articles

Associations of carcass weight and trimming loss with cull dairy cow health observations collected at slaughter.

Cull dairy cows account for around 27 percent of total head EU beef and veal production. For the Netherlands specific, even 42 percent (European Commission, 2022). As they are primarily kept to produce milk, red meat production is an additional source of revenue for dairy farmers. Insights in postmortem health observations that are not always visible on the living animal such as heart or liver issues, bruises, adhesions and injuries on the locomotor system, may contain valuable information for farmers to increase revenue and reduce losses in red meat production from cull dairy cows. Our goal was to obtain insights in the association of postmortem health observations with carcass weight and trimming losses. Data of 592,268 slaughter cows were available for analysis and models were built to explain carcass and trimming loss by the postmortem health observations. Carcass weight is lower for younger cows (-3.2 to -84.9 kg), cows with multiple health observations (-7.4 to -34.3 kg) and specific observations for the locomotor system (-16.7 to -22.7 kg), back (-17.9 kg), hindquarter (-21.6 kg) and chest and ribs (-15.5 to -27.6 kg). Total number of health observations (+2.0 to +6.5 kg), observations on the locomotor system (+3.3 to +5.4 kg) and on the chest and ribs (+2.2 to +9.8 kg) were the main predictors for trimming loss. Carcass weight is more affected by systemic health issues and diseases prior to slaughter leading to a negative energy balance and consequently reduced carcass weight. Trimming loss is more a consequence of the focus on meat quality and food safety in the slaughter process. Better understanding of the effect of on-farm management, on health, carcass weight and trimming loss will provide new insights for farmers and veterinarians but will also give them more action perspective to improve dairy farm preventive management and reduce losses at slaughter.

Epidemiological and genetic evaluation of HEV in swine slaughtered in Sicily region (Italy)

Hepatitis E virus (HEV) is the etiological agent of acute viral hepatitis, a disease transmitted by the oral-faecal route. In Europe, zoonotic transmission of HEV-3 genotype is associated with the consumption of raw or slightly cooked meat of pigs and wild boars that are considered the main reservoirs.This work aims to assess the occurrence of swines' HEV RNA liver samples and rectal swabs slaughtered in Sicily using biomolecular methods. HEV-RNA was detected in 17.5 % (21/120) liver samples analyzed and in 3.7 % (3/81) rectal swabs examined. All positive samples were predicted as genotype 3 and subtype 3c (75 %). These data suggest a potential HEV transmission to humans through close contact with pig breeders, veterinarians, slaughterhouse personnel, and pork meat product consumption. Moreover, there are few scientific data evaluating the HEV spread around pigs and humans in Sicily. Therefore, further studies are necessary to correlate humans with swine serotypes and to assess the HEV presence and persistence in food and the risk during the slaughtering process. These surveys allow to clarify the role of the swine species as a potential source of infection for other domestic or wild animals and humans and to establish possible control measures throughout the food chain.

Design of a Food Conveyor and Virus Disinfection Machine

Food, due to its high handling, is more prone to contamination. This damage not only occurs when it comes into contact with the customer and the seller, but it can also occur at any stage of the food production chain because the products pass from hand to hand and from place to place, so it is necessary to perform its disinfection constantly at least 3 times a day. Currently, it has been identified that at the production stage, food can be affected if contaminated freezers are used either for washing, packaging, or cooling. During the slaughter process, microbes surrounding the slaughtered animal can end up in the final meat products. If any microbes contaminate the food processing lines, they can spread and affect other foods in contact. According to the WHO (World Health Organization), it is estimated that around 600 million people worldwide fall ill from contaminated food every year and 420 000 die from contaminated food; Therefore, it is proposed the design of a food transport and virus disinfection machine that will be composed of a mechanical chassis, which contains four wheels for industrial transport and support 1 conveyor belt that will be controlled by a remote control system, and communication between patient and nurse by means of a Tablet, controlled by an application for better communication and to maintain the distance by established protocols. The machine will have the ability to disinfect food either with or without wrappers, and the Tablet will allow the nurse to know if the patient has any discomfort or any inconvenience when giving food through the machine, which proposes a control system and communication through the application, as well as the sink that will have the machine for proper cleaning and disinfection of the patient's hands, managing to reach a design proposal for a food transport machine and disinfect bacteria or viruses in the environment.

Analysis of post-slaughter indicators of cattle bred on a collective farm (APK) named after Michurin, Vavozhsky district

The scientific and economic experiment was conducted in the conditions of the Michurin collective farm in the Vavozhsky district. The purpose of the research was to conduct a scientific and economic experiment to study the meat productivity of black-and-white cattle of different sex and age groups bred in the conditions of the Michurin collective farm (SHPC), followed by an assessment of the compliance of the beef obtained with the requirements of GOST 34120- 2017. The following experimental groups were formed in the experiment: 1 experimental group (AC) – adult cattle (cows of two or more calves); 2 experimental group (MCP) – young cattle, first-calf cows – young female cattle that calved once; 3 experimental group (MT) - young cattle, heifers aged from 8 months to two years. 4 experimental group (MB) - young animals, bulls aged from 8 months to two years. In the course of scientific and economic experience, it was found that among all sex and age groups of cattle entering for slaughter and primary processing at LLC Uvinsky Meat Processing Plant, only fattening bulls (a group of young animals) fully comply with the requirements of the modern standard GOST 34120-2017 in terms of carcass weight, morphological composition of carcasses.

Salmonella spp. em produtos animais não comestíveis: um ônus para a indústria de frangos

Abstract The slaughter process produces carcasses, which are of greater commercial value, and by-products, which can be separated into edible or non-edible products. The latter is intended for the preparation of products not fit for human consumption, such as animal meal. The use of animal meal as feed ingredients reduces the environmental damage caused by the waste from the slaughterhouses and supplies nutritional and economic characteristics in the poultry sector. However, contamination by microorganisms such as Salmonella spp. plays an important role in the spread of the pathogen in poultry farms. This in turn negatively impacts poultry performance and can be a consumer health risk. In this report, we review the process for extracting proteinaceous waste from these by-products and the risk of contamination by Salmonella spp. in the food chain of animal products.

Halal Certification Standards for Chicken Slaughter in Traditional Markets

<p>Slaughter is a halal condition that can be consumed by land animals. That is, these animals are not halal without the slaughter process. Some broiler chicken owners still ignore the slaughtering process in accordance with Islamic sharia. This research is a field research, namely research conducted at the location that is the object of research, namely Cigasong Traditional Market, Majalengka Regency. In this research the method used is interview.From the research, it was concluded that: slaughtering by Rabani Slaughter House in the Cigasong traditional market, which was slaughtered by Mr. Lalan's employees, the slaughtering process was in accordance with MUI Fatwa number 12 of 2009 concerning Halal Slaughter Certification Certification Standards. Regarding slaughtering of slaughtered chickens, the implementation of slaughtering carried out at Rabani Chicken slaughterhouses in the Cigasong traditional market has all been met with Halal Slaughtering Certification Standards. Then it is suggested: The owner of the slaughterhouse at the Cigasong traditional market must pay attention and ensure the slaughter, For the Majalengka Ulema Council should pay regular visits to the place of broiler sellers in the Cigasong traditional market against Halal Slaughter Certification Standards. Is it already running, implemented and implemented by every owner of the Chicken House.</p>

Pendampingan Pelaksanaan Wadiah Qurban di Bank Mini Syariah Auliaurrasyidin

Wadiah qurban BMS Auliaurrasyidin is a type of deposit that is allocated for the preparation of the customer's qurban worship funds. Wadiah qurban BMS Auliaurrasyidin is carried out collectively, this activity is a form of community service and the implementation of sharia banking contracts. The reason for the importance of this activity is to educate students regarding the organization and slaughter of sacrificial animals The research method used is the field method, where the stages of qurban activities consist of pre-implementation, namely the preparation stage, then the implementation stage, namely the slaughtering process and post-implementation or distribution and delivery of qurban meat. The qurban worship committee consists of 10 people and 7 customers or qurban participants with the number of animals slaughtered 1 cow with 83.6 kg of clean meat and 109 coupons are allocated for the qurban beneficiaries.

Modeling of interventions for reducing external Enterobacteriaceae contamination of broiler carcasses during processing.

This article presents a mathematical model for the Enterobacteriaceae count on the surface of broiler chicken during slaughter and how it may be affected by different processing technologies. The model is based on a model originally developed for Campylobacter and has been adapted for Enterobacteriaceae using a Bayesian updating approach and hitherto unpublished data gathered from German abattoirs. The slaughter process in the model consists of five stages: input, scalding, defeathering, evisceration, washing, and chilling. The impact of various processing technologies along the broiler processing line on the Enterobacteriaceae count on the carcasses' surface has been determined from literature data. The model is implemented in the software R and equipped with a graphical user interface which allows interactively to choose among different processing technologies for each stage along the processing line. Based on the choice of processing technologies the model estimates the Enterobacteriaceae count on the surface of each broiler chicken at each stage of processing. This result is then compared to a so-called baseline model which simulates a processing line with a fixed set of processing technologies. The model calculations showed how even very effective removal of bacteria on the exterior of the carcass in a previous step will be undone by the cross-contamination with leaked feces, if feces contain high concentrations of bacteria.

Monitoring of Pig Slaughter Stages and Correlation in the Prevalence of Pathogens and Levels of Microorganisms That Indicate Microbiological Quality and Hygiene Using a Predictive Model

Pig production is relevant to the Brazilian economy. Different stages of the raising and slaughtering process influence the microbiological quality of pig products and by-products. Microbiological analysis and hazard analysis and critical control points (HACCPs) are tools for monitoring microbiological quality indicator microorganisms. The construction of predictive models can assist the process of monitoring the microbiological quality of pig products. This study aimed to map the slaughter stages and develop a model to predict the absence or presence of Salmonella based on the process variables (distance from the farm to the slaughterhouse and aerobic mesophilic) and analyze their influence on contamination indicator microorganisms. A total of 810 samples were collected at nine stages of the slaughter process (bleeding, scalding, dehairing, singeing, washing, evisceration, inspection, final washing, and chilling). The binary class predictive model was used as a microbiological quality predictor at the slaughter stages. Salmonella was identified at all process stages, with lower contamination levels at the scalding and chilling stages, whereas the highest levels were found at the dehairing and bleeding stages. The predictive model revealed an accuracy of about 85% for Salmonella being a tool to monitor the microbiological quality of pig slaughter.

Preslaughter Sedation Maintains Sensory Quality of Farmed Rainbow Trout (Oncorhynchus mykiss) and Addresses Consumer Concerns Regarding Animal Welfare

ABSTRACT While there is a growing need to increase farm fish production to meet food security needs of a growing population, humane slaughter treatments are not well understood. Use of sedative agents prior to slaughter can facilitate a more rapid and humane slaughter process. The present study was undertaken to evaluate the effects of implementing preslaughter electrosedation on the quality and consumer acceptance of farmed rainbow trout. A consumer sensory panel (n = 65) was conducted comparing rainbow trout slaughtered according to two methods: (1) immersion in an ice-water slurry (Control) or (2) immersion in an ice-water slurry immediately preceded by electrosedation (Electrosedation). Results from a sensory triangle test determined that there was no significant difference between the two fish harvested by different methods. These results suggest that electrosedation does not impact the sensory quality of farmed rainbow trout. This demonstrates that preslaughter electrosedation effectively aligns interests regarding animal welfare, efficiency, and product quality in the production of farm rainbow trout. This is an important finding as the results could provide insights for treating fish humanely without sacrificing the quality while meeting the demands of a highly regulated industry.

Heat transfer characteristics of a water heater operating on natural gas and cofiring with pulverized rumen contents

This study discusses the heat exchange optimization of a 450 kW water heater operating with natural gas (NG) and in cofiring mode burning solid pulverized rumen and NG. The rumen material is a byproduct from cattle slaughter processes, consisting of the waste contained in the cow stomachs and intestines. In NG mode, the gaseous fuel provides 100% of the heat input, and in cofiring mode 50% of the heat rate input is obtained from the rumen contents and NG balances the heat rate. The paper presents experimental analysis on a scaled prototype of 45 kW, and the results are complemented with CFD analysis of the aerothermochemistry of the combustion chamber and heat exchanger. The heterogeneous reactions are stabilized using a low swirl injector. The optimization seeks to use swirling flows inside the combustion chamber to improve convective heat transfer from the combustion products to the water-cooled surfaces, and the use of decaying swirl generators to enhance heat transfer at the second and third gas passes. The geometry variations attain effectiveness above 86%, with low emissions CO, THC and NOx, and to attain reaction stability of the rumen biowastes.

Knowledge Level and Application of Animal Welfare Aspects at Binjai City Slaughterhouse

Animal welfare is very important to pay attention to in the slaughtering process in abattoirs to ensure the quality of the meat produced. This study aims to determine the level of knowledge of the implementers of the activities on aspects of animal welfare and the application of animal welfare aspects at the Binjai City Slaughterhouse. This research was conducted at the Binjai City Slaughterhouse, Jalan Letan Umar Baki, Clove Turi, North Binjai District, Binjai City, from October to November 2021. This study used a survey method: interviews and direct observation with the implementers of activities at the Slaughterhouse. Binjai City Animals consists of 3 cattle traders, 15 animal controllers, and one slaughterer using a questionnaire and a checklist. This study uses an assessment based on a Likert scale. Based on the results of the study, the level of knowledge regarding aspects of animal welfare from the implementers of activities at the Binjai City Slaughterhouse was in the sound and excellent categories. In the application of animal welfare aspects at the Binjai City Slaughterhouse to the facilities it has, it is categorized as very good (100%) in slaughter facilities and good category (80%) in animal shelter facilities.

Assessment of facilities and slaughter figures of livestock species in Oko-Oba central abattoir Ifako-Ijaye, Agege Lagos State, Nigeria

Abattoirs are needed to centralize slaughter processes and ensure surveillance of animal diseases at slaughter in order to avoid zoonotic transmission to humans through meat consumption. Inadequate facilities and hygiene at abattoirs can result in the contamination of meat and cause occupational hazards to workers. The objectives of this study were to assess the conditions of the facilities and the daily slaughter figures of livestock species at Oko-oba abattoir, Ifako-ijaye, Agege Lagos State. The study was conducted for three seasons from August 2020 to April 2021. A structured questionnaire was used to collect information on the study area, while daily visits, physical observation and interviews were used to collect data. Data collected were analyzed using descriptive statistics of frequencies and percentages. Cattle was the most commonly slaughtered species (92.34 %), followed by goat (6.34 %), sheep (1.15 %) and camel (0.18 %) in the late wet season (August - September). Cattle, goat, sheep and camel were slain in decreasing order during the early dry season (October - December) (90.17 %, 8.38 %, 1.40 % and 0.04 % respectively). In the late dry season (January - April), the cattle were recorded to have 88.00 %, goat 10.92 %, sheep 1.07 % and camel 0.01 %. It was determined that the season had no impact on the types of livestock slaughtered. Cattle were the most butchered species regardless of the seasons studied, followed by goats, sheep and camels. The abattoir also lacks several fundamental amenities that are expected of a standard abattoir, and those that are present are either non-functional or inadequate.

Occurrence of Campylobacter spp. and Phenotypic Antimicrobial Resistance Profiles of Campylobacter jejuni in Slaughtered Broiler Chickens in North-Western Romania

Campylobacteriosis is recognized as one of the most common food-borne zoonoses, with worldwide distribution, having undercooked poultry meat and other cross-contaminated foodstuffs as the main sources of human infections. The current study aimed to provide data on the occurrence of the thermophilic Campylobacter spp. in seven broiler chicken flocks, from three north-western Transylvanian counties of Romania, as well as to determine the antimicrobial resistance profile of the isolated C. jejuni strains. A total of 324 fresh cecal samples were collected during the slaughtering process, and screened for the presence of Campylobacter spp., using routine microbiological and molecular diagnostic tools. Overall, 85.2% (276/324; 95% CI 80.9-88.6) of the tested samples expressed positive results for Campylobacter spp., with dominant occurrence of C. coli towards C. jejuni (63.4% vs. 36.6%). From the six tested antimicrobials, the 101 isolated C. jejuni strains were resistant against ciprofloxacin (79.2%), nalidixic acid (78.2%), tetracycline (49.5%), and streptomycin (7.9%), but total susceptibility was noticed against erythromycin and gentamicin. Seven (6.9%) isolates exhibited multidrug resistance. The study results emphasize the role of broiler chicken as reservoir of Campylobacter infections for humans, as well as strengthen the necessity of the prudent using of antimicrobials in the poultry industry.

Investigation on an outbreak of cutaneous anthrax in a county of Shandong Province, China, 2021

BackgroundIn order to verify the existence of an anthrax outbreak, determine its scope, grasp the epidemiological characteristics and find out the cause of the outbreak and recommend preventive and control measures.MethodsEtiological hypothesis was developed through descriptive epidemiological methods. Hypotheses were tested by analyzing epidemiological methods by comparing the differences in the incidence of different exposure types. Nucleic acid detection and bacterial isolation and culture in the BSL-2 laboratories. SPSS 21 was used to conduct statistical analysis.ResultsA total of 126 family, workshop, shop environment samples and meat samples were collected, and 6 samples were collected from skin lesions of suspected cutaneous anthrax cases. 41 samples were positive by rPCR and 8 strains of Bacillus anthracis were cultivated. Participated in slaughtering, cutting beef of sick cattles was significantly associated with cutaneous anthrax (RR 3.75, 95% CI 1.08–13.07), this behavior is extremely dangerous.ConclusionsComprehensive analysis of laboratory results and epidemiological survey results and environmental assessments, we judge this epidemic to be an outbreak of cutaneous anthrax, associated with slaughtering and other processes from infected cattle imported from other province.

Detection Bacteria of Escherichia coli in Broiller Chicken in Tradisional Market Mataram City

Escherichia coli bacteria are bacteria that are susceptible to contaminating chicken meat. Bacterial contamination in chicken meat generally comes from the room, equipment or table where the chicken is abattoir, as well as the water used during the slaughtering process to the processing of chicken meat. The impact if people consume chicken meat contaminated with Escherichia coli bacteria with general symptoms of abdominal pain, diarrhea, vomiting, fever and typhus. This study aims that determine the presence or absence of Esherichia coli bacteria in chicken meat sold in the traditional market of Mataram City. The samples of this research taken by purposive sampling. The method of this research using detect disease to estimate proportion, where 10 samples of broiler chicken meat were taken from 19 traders in the Mataram City Traditional Market and analyzed descriptively. From 10 samples of broiler chicken tested, 4 of them were contaminated with Escherichia coli bacteria. The results showed that 40% of broiler chicken meat in the Mataram City Traditional Market were contaminated with Esherichia coli bacteria.

Isolation, identification and antibiotic resistance profile of thermophilic Campylobacter species from Bovine, Knives and personnel at Jimma Town Abattoir, Ethiopia.

Thermophilic Campylobacter species are common cause of animal and human bacterial diseases with growing resistance to antimicrobials. The aim of this study was to determine the prevalence and antimicrobial susceptibility pattern of Campylobacter species from bovine, knives and personnel in Jimma Town, Ethiopia. Faecal samples and carcasses swabs were collected from cattle systematically selected from the annual plan of Jimma Municipal Abattoir. Personnel hand and knife swabs were collected after slaughtering each selected cattle. A cross-sectional study with systematic sampling method was conducted from October 2019 to September 2020 for the isolation, identification and antimicrobial susceptibility pattern of thermophilic Campylobacter species. Isolation and identification of Campylobacter species were performed according to the techniques recommended by the International Organization for Standardization, and in vitro antibiotic susceptibility testing was screened using the standard agar disc diffusion method as recommended by Clinical and Laboratory Standards Institutions. A total of 684 samples (171 samples from faeces, carcasses, knives and personnel hands, were collected independently). The overall prevalence of thermophilic Campylobacterspecies was 5.6% (38/684). Majority of the isolates were from faecal samples (12.9%, n = 22) followed by carcass swabs(4.1% n = 7), knife swabs(3.5% n = 6) and personnel hand swabs(1.8% n = 3). Isolated and identified species of C.jejuni, C. coli and C. lari accounted for 63.2%, 23.7% and 13.2%, respectively. The isolated Campylobacter species were found to be resistant to Cephalothin (100%), Ampicillin (60.5%), Cefotaxime (60.5%), Chloramphenicol (47.4%) and Tetracycline (42.1%). On the other hand, the isolates were susceptible to Nalidixic acid (86.8%), Ciprofloxacin (86.8%), Sulphamethazole (84.2%), Ceftriaxone (78.9%), Clindamycin (68.4%) and Cefixime (65.8%). 84.2% of the isolates showed multi-drug resistance for three-to-six drug classes. All the C. lari isolates were multidrug resistant. All the three isolated species of Campylobacter were resistant to Cephalothin, and most were multidrug resistant. Isolation of Campylobacter species from faecal, carcass, knife and hand swabs revealed possible risk of contamination and exposure to Campylobacter infection of those who consume raw meat. Therefore, enactment of hygienic practices during the slaughtering process, proper handling and cooking of meat and awareness creation on jurisdictional antibiotic usage are required to avoid Campylobacter infection.

Application of peracetic acid by spray or immersion in chicken carcasses to reduce cross‐contamination in the slaughter process

AbstractThe poultry industry uses several strategies during poultry processing to increase the safety and shelf life of fresh products. One possible intervention is the application of peracetic acid (PAA) on carcasses by spraying or immersion. This study aimed to evaluate the antimicrobial action of PAA and its capacity to prevent cross‐contamination when applied on chicken carcasses. First, the method of PAA application that achieved the greatest reduction against a Salmonella cocktail artificially inoculated into chicken carcasses and against naturally present microorganisms was determined. We used the maximum concentration allowed in the United States (0.02% PAA) determining that immersion method was more effective than spray. Next, the reduction of the same microorganisms was evaluated by immersing carcasses in 0.07% PAA. This concentration was defined in a previous study as the most effective post‐chiller without causing changes in quality. Finally, the reduction of cross‐contamination between 4 carcasses consecutively immersed in 0.07% PAA was investigated. The immersion in 0.07% PAA was able to reduce ~2.0 log CFU/ml of aerobic bacteria and Salmonella, and ~1.5 log CFU/ml of Enterobacteriaceae and Escherichia coli. The results of the cross‐contamination test suggest that rinse water containing 0.07% PAA could reduce contamination between carcasses and in the post‐chiller tank water. Therefore, 0.07% PAA showed potential to contribute to the safety and increased shelf life of chicken carcasses.

Should organic animals be slaughtered differently from non-organic animals? A cluster analysis of German consumers

Public criticism of livestock husbandry is increasing, and better animal welfare is a main buying motive for organic animal products. The slaughter process is a crucial point for animal welfare impacts, but there are no specific regulations regarding slaughtering methods according to the European organic label. Research is missing on what (organic) consumers expect and what they demand from slaughter when considering organic meat. We examined these questions in a survey with 1,604 consumers in Germany. We identified three groups of participants based on their different views on the treatment of organic and non-organic animals at slaughter. The results show that especially organic consumers expect specific regulations for the slaughter of organic animals to be in place already, and they therewith perceive advantages for meat quality. However, the cluster analysis reveals one group (36.8%) that is for a different slaughtering of organic animals and simultaneously favors the equal treatment of all animals at slaughter. Consumers in this ambivalent cluster justify their meat consumption by buying organic meat more often, which might be a coping strategy with the moral dilemma of meat consumption (“meat paradox”). A second cluster (32.4%) rejects different slaughtering methods and is highly interested in animal welfare. These consumers seem to plead for general animal welfare improvements. A third cluster (30.8%) is not interested in the slaughter methods at all. The results show that specific regulations for the slaughter of organic animals might reduce the risk of losing consumer trust and open up further differentiation strategies.

AN EFFECT OF HALAL�S DIMENSIONS ON SUBSCRIPTION TO HALAL RESTAURANTS IN JAKARTA

This research objective is to investigate the influence of Halal dimension towards subscribing Halal restaurant. This research objective is to investigate the influence of Halal dimension towards subscribing Halal restaurant. This research method was using questionnaire spread to 169 respondents in Central Jakarta area in Cempaka Putih. The purposive sampling with especially for Muslim was absolute condition to become this research samples. The result shows that interesting result that Muslim in Jakarta, which is we expecting these results are representing majority of population, evidently our respondents are not paying attention in Halal process before they visiting restaurant, which is one of the process is animal slaughtering process. An explanation of the relationship between Halal certification and subscribing. Halal restaurants have a significant relationship. apart from the regression results, the results of the T test have explained that the existence of Halal certification is very important. Also, Halal accreditation and their awareness need to be improve, there is not significant toward subscribing Halal restaurant. The main part is a religiosity which is a very strong religious status for Muslims; this is one of the reasons why Muslims always subscribe to restaurants because they believe wherever there is a religious status that is still firmly held.�