This then leads the animal into a tight holding box where it is stunned, bled, then winched up for skinning, eviscerating, splitting, and washing followed by rapid cooling in a special holding cooler.Įxample: Grandin Livestock Handling System Excessive heat, dehydration, cramped conditions, and strange surroundings have a negative effect on most animals, with some finding the process more arduous than others.Īt the time of slaughter, animals are moved from their holding pens into a specially designed S-shaped approach chute that helps to keep the animals calm. All these sudden changes are stressful to the animals, and each step of the process must be carefully handled. Once unloaded at the plant, they are rested, hopefully with the same group of animals they have been transported with. Sometimes the animals have to be transported vast distances, especially in Canada. For example, when animals are selected for harvesting, they may be separated from the herd, rested overnight, then loaded on a truck to be driven to the harvesting plant. The amount of stress animals suffer depends on how they are handled before harvesting.
Therefore, it is important to understand how these changes occur and how they may affect product presentation, colour, and flavour. These changes are most likely to occur with cattle (beef cattle in particular) and pigs, and can cause discolouration that is visible in the finished product. pH is measured on a scale of 0 to 14 (Figure 6). Prior to harvesting (slaughter), animals are vulnerable to stresses that can and do alter their pH (potential hydrogen).
Chemical Changes Associated with Slaughter
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