Meat Processing
Preslaughter handling
Before slaughter, animals should be allowed access to water but held off feed for 12 to 24 hours to assure complete bleeding and ease of evisceration (the removal of internal organs).
Stunning
As the slaughter process begins, livestock are restrained in a chute that limits physical movement of the animal. Once restrained, the animal is stunned to ensure a humane end with no pain. Stunning also results in decreased stress of the animal and superior meat quality.
Slaughtering
After stunning, animals are usually suspended by a hind limb and moved down a conveyor line for the slaughter procedures. They are typically bled (a process called sticking or exsanguination) by the insertion of a knife into the thoracic cavity and severance of the carotid artery and jugular vein. This method allows for maximal blood removal from the body. At this point in the process, the slaughtering procedures begin to differ by species.
Meat Inspection
Meat inspection is mandatory and has the mission of assuring wholesomeness, safety, and accurate labeling of the meat supply.
Meat Grading
Meat grading segregates meat into different classes based on expected eating quality (e.g., appearance, tenderness, juiciness, and flavour) and expected yield of salable meat from a carcass.