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

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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