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 Course Overview |
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 Syllabus |
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| Topic 1 |
Source of food animals |
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Meat consumption habits in different regions of the world |
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Classification of Food Animals |
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Description of food animals |
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Exotic breeds of food animals |
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Indian breeds of food animals |
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Meat hygiene |
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Duties and Responsibilites of the Meat Hygienist |
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Coverage of meat hygiene programme |
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Elements of Meat Hygiene |
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 PODCAST |
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| Topic 2 |
Definition |
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Existing conditions |
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Attitude and outlook of butchers, etc |
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Steps to improve the abattoirs |
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Usefulness of public slaughterhouses |
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Steps in planning an abattoir |
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Location |
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Environmental Assessment (EA) |
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Environmental statement (ES) |
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Submission of plans |
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Selection of site |
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Area size |
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Facilities Required |
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Water |
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Electricity |
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Drainage |
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Lighting |
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Ventilation |
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Floor and wall finishes |
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Doors |
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Equipment design |
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Pest control |
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Small Abattoir Units |
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Buildings and their Dispositions |
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Lairage |
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Cattle lairage |
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Sheep and Goat lairage |
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Pig lairage |
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Weighment room |
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Washing of livestock |
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Manure disposal |
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Slaughter Hall |
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Stunning Area |
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Bleeding Area |
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Dressing area |
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Sheep Slaughter hall |
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Pig Slaughter hall |
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PODCAST |
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| Topic 3 |
Scalding |
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Cooling Hall |
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Hide and Skin Store |
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Manure house |
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Detained meat room |
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Condemned Meat room |
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Facilities for Personnel |
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Veterinary Office, Office accommodation, Superintendent’s Office and Veterinary Laboratory |
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Accessory Department |
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Gut and Tripe Room |
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Red Offal Room and Edible Fat Room |
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Cutting Rooms |
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Inedible Area, Equipment Wash and Digester Room |
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Fresh Meat Dispatch Area and Residential Quarters |
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Isolation Block |
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Disposition of the buildings |
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Equipment used in abattoir |
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Management and Practices in Abattoir |
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Hygienic Aspects of Abattoir Operation |
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Building |
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Sanitation |
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Bacteriological Aspects Of Plant Sanitation |
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Cleaning Operation |
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Procedure and requirements for Cleansing Operation |
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Automated Cleansing Systems |
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Employees |
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Abattoir Effluent Treatment |
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Operations in Slaughter house |
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PODCAST |
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| Topic 4 |
Introduction |
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Scope |
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Location |
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Layout plan |
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Units of an abattoir |
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Reception area |
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Lairages |
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Slaughter halls |
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Ancillary accomodation |
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Rails for carcasses |
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Civil construction |
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Lighting and Ventillation |
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Water supply |
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Equipment construction |
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Installation |
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Plant waste water disposal |
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Safety requirement |
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PODCAST |
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| Topic 5 |
Pre-slaughter care of food animals |
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Watering |
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Feeding |
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Fasting |
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Transport of food animals |
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Driving on foot |
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Maximum distances for Trekking |
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Distance, time, rest interval and temperature restrictions during transport |
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Transport by foot |
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Road Transport |
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Floor space requirement for sheep in Truck |
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Rail transport |
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Boat or Ship |
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Affections induced by transport |
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Rest after transport |
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Floor space for transporting different classes of animals |
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Effects of Transport |
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Conditions that defers transportation of animals |
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PODCAST |
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| Topic 6 |
Historical Approach of Meat Inspection |
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Objectives of Meat Inspection |
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Necessity for Regulations |
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Ante-mortem Inspection of Food Animals |
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Reasons for conducting ante-mortem |
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Inspection Facilities |
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Ante-mortem Inspection Procedure |
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Moribund Cases & Condemned Cases |
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Significance of Ante-mortem inspection |
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Post-mortem Inspection |
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Facilities for Post-Mortem Inspection |
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Routine Post-Mortem Inspection of Bovines - Organs |
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Routine Post-Mortem Inspection of Bovines - Carcass and Organs |
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Post-Mortem Inspection of Calves, Sheep and Goats and Pigs |
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Carcass Identification |
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Carcass Examination |
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PODCAST |
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| Topic 7 |
Introduction |
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I. Stunning Before Slaughter – Humane Method |
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A. Stunning Instruments using Free Bullets |
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Instructions for using Greener's Humane Cattle Killer |
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Description of the Greener Cattle Killers |
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B. Stunning Instruments with Captive Bolt arrangement. |
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The contact-firing types of captive bolt pistol |
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Other Captive bolt pistols |
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Points / Sites for Percussive Stunning |
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2) Stunning By Means of Gas |
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Types of Gas Stunning Apparatus |
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Advantages and Disadvantages |
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3) Stunning by Means of Electricity |
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Desiderata necessary for the production of genuine anaesthesia |
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Advantages of electrical stunning |
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Electrical stunning of cattle and sheep |
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Different equipments used in elecrtrical stunning |
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Different types of electrical stunning systems |
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4. Stunning by Using Mechanical Devices |
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Typical Signs of Unconsciousness due to stunning |
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II. Ritual Methods of Slaughter |
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1. Jewish method |
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2. Halal or Muslim Method of Slaughter |
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Slaughter and Dressing of Cattle |
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Slaughter and Dressing of Pigs |
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Back fat thickness |
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Styles of dressing and yield |
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Slaughter and Dressing of Sheep and Goats |
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Slaughter and dressing of Poultry |
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Methods of Dressing |
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Advantages and Disadvantages |
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New method of dressing |
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PODCAST |
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| Topic 8 |
General information |
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Importance of grading |
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Grading of Cattle |
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Quality Grading of Cattle |
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Suggested Scale of Points for Judging Beef Animals |
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Different Grades of Cattle |
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Grading of Veal and Calf |
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Grading of Sheep |
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Grading of Hogs |
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BIS grades for beef and buffalo carcasses |
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Beef carcass judging |
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Grading of poultry carcasses |
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BIS Grades for sheep and goat carcasses |
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Judging of mutton carcass |
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Grades for barrow, gilt and sow carcasses |
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Fabrication of carcasses |
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Fabrication of beef carcasses |
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Fabrication of pork carcasses |
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Fabrication of lamb carcasses |
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Fabrication of rabbit carcasses |
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Fabrication of chicken carcasses |
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PODCAST |
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| Topic 9 |
Introduction, definitions and classification |
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Importance and Benefits |
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Plan and Layout of Byproducts Utilization Plant |
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Blood |
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Average yield of blood/animal |
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Uses |
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Processing and Preparation of Blood Meal |
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Principles in Manufacture of Blood Meal |
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Large Scale Processing |
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Different Methods of Processing |
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Plasma and Serum |
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Fibrin and its Products |
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Foam compounds |
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Organic Fertilizer |
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Bones |
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Various methods of treating bones |
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Sources of bones |
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By-products of bones |
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Preparation of Bones from Abattoirs |
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Selection of bones |
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Manufacture of Gelatine and Glue |
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Flow Diagram for the Preparation of Gelatine |
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Genreral information and uses of gelatine |
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Bone Meal |
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Flow Diagram for the Preparation of Bone Meal |
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PODCAST |
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| Topic 10 |
Intestines - Casings |
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Natural Casings |
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Examples of natural casings |
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The commercial terms under which casings are sold |
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Intestinal Structure |
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Preparation of Casings |
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Casing Recovery |
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Approximate length of casings from animals |
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Basic Requirements for Gut Processing |
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Small Processing Units |
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Large Processing Units |
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The Steps in Preparation of Casings |
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Defects in Indian Casings |
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Grading of Animal Casings |
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Prime Quality (PQ) |
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Artificial, Synthetic, Dry or Cellulose Casings |
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Cellulose Casings |
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Fibrous Casings |
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Natural vs Cellulose Casings |
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Reconstituted Collagen Casings |
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Utilisation of meat,offal and organs |
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Small–Scale Meat Meal Manufacture |
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Boiling and Draining |
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Pressing, Drying and Milling |
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Meat fats |
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Uses of fat |
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Some location of fats |
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Rendering of fat |
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PODCAST |
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| Topic 11 |
Horns and Hoofs |
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Glands |
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Scope for Utilisation of Glands in India |
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Collection of Glands |
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Preservation of Glands |
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Names of important glands and their biochemicals |
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Supra renal, Thyroid, Pituitory Glands, etc |
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Ovaries, Testes, Stomach Glands and Gall Bladder |
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Bile production |
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Flow Chart for insulin prodcution |
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Flow Chart for Heparin Preparation |
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Flow Chart for Preparation of Liver Extract |
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Some Extract from Glands |
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Future Scope |
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Minor By–products - Neats Foot Oil |
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Ruminal Content |
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Methane Gas, Cattle Lick and Bone Ash or Calcide Bones |
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Glue Stock |
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Preparation of Acetone Dried Powder of Gland |
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General Information |
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PODCAST |
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| Topic 12 |
Terminologies |
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Classification and Grading of Hides and Skins |
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Leather Industry in India |
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Structure, Properties and Utilities of Hides and Skins |
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Flaying |
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Flaying of Buffalos and Cattle |
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Case-on Flaying of Sheep and Goat Skins |
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Defects of Hides and Skins |
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Defects Due to Faulty Handling |
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Preservation of Skins |
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Methods of Preservation |
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Air-drying |
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Hide Curing |
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Conditioning of Hides and Skins |
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Tanning |
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Vegetable Tanning |
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Chrome tanning |
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PODCAST |
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| Topic 13 |
Introduction |
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Methods of Disposal of Carcasses |
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Transportation of Dead or Fallen animals |
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Utilizing Abattoir Offal and Condemned Meat |
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The disadvantages of processing |
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PODCAST |
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| Topic 14 |
Introduction |
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Meat inspection and meat hygiene for wholesome meat production |
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HACCP concept to identify the critical control points |
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The critical control points during the slaughter of food animals and birds |
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PODCAST |
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| Topic 15 |
Wool |
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Structure of Wool |
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Indian Wool |
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Quality Characteristics of Wool |
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Some characteristics of main types of wool |
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Defects in wool |
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Classification of wool |
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Shearing and pulling |
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Post Harvest Handling |
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Quality Control of Carpet Wool |
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Grading of Wool |
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Bristles |
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Characteristics |
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Classes of Bristles |
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Post Harvest Handling of Bristles |
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Packing |
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Quality Control of Bristles |
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Grading of Bristles |
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PODCAST |
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| Topic 16 |
Stunning of Food Animals |
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Mechanical Stunning |
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Instruments discharging Free Bullets |
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Greener’s Humane Cattle Killer |
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Greener’s Humane Horse Killer |
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Swedish Killer |
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Spragg Pistol |
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RSPCA Humane Killer |
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The Large Humane Killer |
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Instruments with Captive Bolt Arrangement |
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Cash Captive Bolt Pistol |
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Temple Cox Universal Pistol |
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Convoy Captive Bolt Pistol |
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Contact-firing-type Captive Bolt Pistol |
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Pneumatic Stunners |
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Non-penetrative Percussion Stunners |
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Points of Stunning Using Mechanical Instruments |
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Gas Stunning |
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The Oval Tunnel (Combi) System |
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The Dip Lift System |
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The Compact Carbon-di-oxide Immobiliser |
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Advantages |
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Disadvantages |
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Electrical Stunning |
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Different Types of Electrical Stunning Systems |
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Disadvantages |
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Types of Instruments |
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Assessment of Unconsciousness at Slaughter |
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Percussion Stunning (Mechanical Stunning) |
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Gas stunning |
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Electrical Stunning |
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Opisthotonus |
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| Topic 17 |
Different Methods of Ritual Slaughter |
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Jewish Method |
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Halal or Muslim Method of Slaughter |
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| Topic 18 |
Equipment |
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Steps in Slaughter and Dressing of Cattle |
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Holding |
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Stunning |
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Sticking |
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Flaying |
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Heading |
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Shanking or legging |
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Siding |
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Opening |
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Rumping |
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Evisceration |
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Backing |
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Halving |
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Washing |
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Shrouding |
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Tagging and Chilling |
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Remarks |
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| Topic 19 |
Steps in slaughter and dressing of Sheep and Goats |
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Procedure |
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Stunning |
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Sticking |
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Pelting |
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Fisting |
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Evisceration |
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Washing |
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Inspection |
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Weighing and Dispatch |
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| Topic 20 |
Steps in Slaughter and Dressing of Pigs |
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Equipment |
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Procedure |
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Holding |
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Stunning |
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Sticking and Bleeding |
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Scalding |
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Dehairing |
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Singeing |
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Evisceration |
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Halving the Carcass |
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Washing |
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Inspection |
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Measurement of Back Fat Thickness |
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Weighing and Chilling |
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Dispatch |
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| Topic 21 |
Introduction |
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Operational efficiency |
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Grading of cattle on foot |
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BIS grades for buffalo and beef carcasses |
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Beef carcass judging |
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| Topic 22 |
Grading of sheep on foot |
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BIS grades for sheep and goat carcasses |
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Judging of mutton carcass |
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| Topic 23 |
Grading of pigs on foot |
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Weights and measurement guides and grades for barrow, gilt and sow carcasses |
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Pork carcass judging |
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| Topic 24 |
Carcass Yield or Dressing Percentage of Food Animals |
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| Topic 25 |
General information |
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Wet rendering |
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Dry rendering |
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Continuous low temperature rendering system |
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Main by-products obtained by rendering |
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Stomach and intestine |
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Edible and inedible blood |
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Bones |
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Hooves and horns |
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Neats foot oil |
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| Topic 26 |
wool |
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Wool sampling techniques |
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Determination of fleece density |
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Determination of fibre diameter |
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Determination of staple length |
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Determination of crimp and medullation percentage |
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Determination of scouring/clean fleece yield |
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| Topic 27 |
Suggested Reading |
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Acknowledgement |
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Participants