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Chapter 1
INTRODUCTION OF BEEF BUTCHERY
5
Chapter 2
INTRODUCTION TO DIFFERENT SECTIONS OF A SLAUGHTER HOUSE OR AN ABATTOIR
5
Chapter 3
CATTLE SLAUGHTER IN MODERN ABATTOIRS
34
Chapter 4
MANUAL ON BUTCHERY TECHNIQUES : BASICS
12
Chapter 5
MANUAL ON BUTCHERY TECHNIQUES: BASICS
11
Chapter 6
Basic Terminology for Cattle and Meat Classification
5
Chapter 7
Classification of Meat by Animal Source.
4
Chapter 8
Meat Components and Carcass Parts
4
Chapter 9
Basic Anatomy and Connective Tissue
6
Chapter 10
Personal Hygiene and Work Attire
4
Chapter 11
Sections of an Abattoir
7
Chapter 12
Pre-Slaughter Section
8

SECTION 1. PRESLAUGHTER SECTION

This is used for loading and unloading of animals into or off the vehicle. So animal will not put under stress during loading or unloading.

If there is no ramp the animal have to jump or animal are dragged out of vehicle which lead to

is the place where the animals are held before slaughter to provide rest

Normally we give 24 hours rest before slaughter

Rest is provided to regain its energy and to

overcome the stress due to travel.

In lairage we give plenty of water to drink to wash out the stomach content and to reduce contamination during slaughter.

It is one which connect the lairage and stunning pen.

This pathway helps in the easy movement of the animal toward the slaughter section

Shape – it may be straight or serpentine shape

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