ANSC 1001 Lecture Notes - Lecture 3: Proventriculus, Cecum, Rumen
Document Summary
Steps of slaughter: live weight (take weight while they"re alive, animals are shipped to slaughterhouse, animals go into storage/holding to minimize stress on animal. Amount of time they"re there depends on many factors: after a rest period, the animals are stunned prior to slaughter. The only animals that don"t have to be rendered unconscious before slaughter are for religious purposes. Fast food industry has improved this method greatly. Mcdonalds sends auditors into slaughterhouse to measure how many animals are properly stunned: exsanguination severing corroded artery. Removes 95-99% of blood from carcass: remove hide/hair. Pigs only remove hair by boiling off the water. Lamb entire pelt removed (wool and skin) Chickens only have feathers removed: evisceration removal of the organs. Intestines can be used for eating and for casing for sausages, etc: microbial intervention. Animal science 1001 week 2 lab 2: anatomical differences of meat animals: inspected by the usda. Carcasses that aren"t allowed into human or pet food.
