LPT 312: Abattoir Practices and Animal Products Technology (1+1)

STEPS IN PLANNING AN ABATTOIR

• To ascertain the ultimate maximum daily kill of each class of animal
• Proposal for proper disposal and treatment of the edible and inedible by-products.
• The actual system of operation - be determined, bearing in mind the local conditions.
• To decide whether it is a complete meat plant including full processing operations in one or more floors or an abattoir adapted solely for slaughter and dressing.
• The factory abattoir requires regular full-time skilled slaughtermen to deal with all kinds of livestock.
• The abattoir should be constructed considering the livestock population, type of livestock, marketing facilities and socio-economic conditions of the local area.