Course Content
Different components and management aspects of abattoir
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Conditions detected at meat inspection and judgement
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Characteristics and differentiation of meats of different food animals
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Duties of a meat inspector
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Learn Meat Inspection with Anusha
About Lesson

Killing

The cleaning includes Exsanguination and sticking

 

a. Exsanguination

Exsanguination is the loss of blood to a degree sufficient to cause death. It is used as a method of slaughter. Before the fatal incision is made, the animal may be rendered insensible to pain by various methods, including captive bolt, electricity or chemical. Without prior sedation, stunning or anesthetic, this method of slaughter causes a high degree of anxiety, although other religiously funded studies contradict these findings.

 

b. Sticking

Sticking is when an animal’s neck is cut, using a very sharp knife, to sever the major blood vessels in its neck/chest that supply the brain, ensuring rapid blood loss and therefore death.

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