Abattoir Practices and Animal Products Technology

Disposition of the buildings

DISPOSITION OF BUILDINGS

• The design varies from country to country and from town to town in the same country with usage and customs.
• In principle every abattoir should be so constructed as to render maximum service at low cost and great convenience.

The following points have to be considered while constructing an abattoir

• A most desirable arrangement in abattoir lay out is that in which the live animal enters at one end of the abattoir, and the finished produce leaves at the other end of it, with the whole process working in one direction only.
• A cooling hall should occupy a central position in front and connected with covered passages to the slaughter hall.
• Cattle and sheep slaughter blocks should be on one side and behind the cooling hall.
• Pig slaughter block should occupy a similar position on the opposite side separately.
• Hide store, Tripery, Guttery, Manure house, Boiler room, condemned meat room, etc. should be in the rear.
• Detention rooms and condemned meat rooms should be just behind the cooling hall on the other side of the passage.
• Cattle and sheep blocks should comprise of 2 separate buildings, one in front for slaughter and dressing of cattle and sheep and one in the rear providing lairage accommodation, the two being connected by an open passage.
• From the lairage the animals after weighment if necessary, are led to stunning pens and from thereon to the bleeding passage.
• Then removed on to the dressing block.
• There should be a sufficiency of water in the lairage. 
• For pigs, in addition to the above, stunning traps and provision for scalding and scraping are to be made available.

Click here to view the clean and unclean operations in single and double storied slaughter house.