7. Slaughtering. Meat cutting Slaughtering Meat industry can be divided into three basic areas: slaughtering, meat cutting and further processing. Although they all comprise quite different technical operations, they are interconnected. Deficiencies at one stage may influence the product or process in a following stage. Moreover, meat industry is closely connected with public health sector since strict adherence to general hygienic rules in meat production can minimize or eliminate food-borne diseases. General hygiene rules for facilities, equipment and personnel in meat industry In order to maintain the production of clean, unwholesome, unspoiled products a standard cleaning routine of the equipment should be established. When all meat-processing operations are carried out within a facility specifically built and maintained for meat processing, sources of contamination can be much more easily and adequately controlled. Special attention must be paid to cleanliness of floors, drains, walls, doors and doorways and water supplies. High-quality lighting and sufficient refrigeration are also essential. The equipment needed for converting livestock into meat products should be made of stainless steel, galvanized steel, aluminium or approved plastic. Finally, personnel with clean hands, clothing and aware of good hygienic practices are absolutely essential to the production of high-quality foods. All clothing must be clean, intact and made of washable material. If necessary, the staff should have their head under control, either covered with a clean hat or cap or confined by a hairnet. Safety devices such as aprons, wrist guards and mesh gloves are a must. Treatment of livestock before slaughter and its impact on meat quality From loading on the farm to receiving at the slaughterhouse animals must be treated kindly, and lorries or trucks, lairages and equipment for livestock handling must be designated to enable humane treatment. Stress prior the slaughter in many forms as deprivation of water or food, rough handling, exhaustion due to transporting over long distances and in poorly ventilated overcrowded trucks or mixing of animals reared separately resulting into fighting may not only influence the quality of meat and hides and skin. It is also important for animals to be well rested during the 24-hour period before slaughter. Stunning and bleeding of slaughter animals Most countries have legislation requiring that animals are properly stunned by a humane method prior to bleeding. Not all stunning methods are suitable with all cattle. For example head tongs are used to stun pigs and sheep and are not suitable for the cattle. On the other hand captive-bolt pistol is employed with the cattle. Immediately after stunning proper bleeding should be performed so that the animal be killed with minimal damage to the carcass and to remove as much blood as possible as it can serve as an ideal environment for the growth of bacteria. The animal should not be hoisted until it is completely unconscious due to lack of blood supply to the brain. Scalding and dehairing of pigs and skinning of cattle and small ruminants Pigs are scalded to enable easy dehairing which is done with a specially formed scraper. Cattle and small ruminants are skinned carefully so that the outer side of the hide never touches the skinned surface of the carcass. In case of poultry scalding helps loosen the feathers, expanding and softening the openings in the skin and is necessary for efficient plucking. Evisceration and chilling With all species care must be taken in all operations not to puncture the viscera. All viscera must be identified with the carcass until the veterinary inspection has been passed and chilled on racks for better air circulation. During the process of evisceration the organs mustn’t be contaminated with the floor. After splitting, washing and dressing the carcasses should go into the cooler as soon as possible and should be as dry as possible. Chilling meat helps retard bacterial growth and extend the shelf-life and the meat must be kept cold until it is sold or cooked.
Meat cutting and utilization of meat cuts There are large differences in the palatability (tenderness, juiciness, and flavour) of the various animal meat carcasses because of breeding, age, feeding and management. Due to these differences, each meat cut should be merchandised according to its availability and palatability characteristics and different prices are charged for different cuts so that consumers have choices. All meat animal carcasses are composed of muscle, fat, bone and connective tissue. Other types of animal tissue except muscle suitable for meat processing are connective tissues and internal organs. The muscle is seldom consumed without some of the attached fat and connective tissue. Separated muscles vary; generally, muscles of locomotion found in extremities or legs are less tender and more flavourful than muscles that simply support the animal such as those found along the back. These are usually tenderer and less flavourful. Connective tissues are distributed throughout all body parts: skeleton, skin, organs, fat, tendons and muscles. There are three kinds of connective tissue fibre: collagen (having a major influence on meat tenderness), reticulin and elastin. Depending on local regulations and eating habits, the following organs are commonly used in meat product manufacturing: heart, liver, processed tongue, lungs (beef), kidneys, pigs stomach and tripe (the opened and rinsed rumen and reticulum of ruminants). Guts are mainly used as casings for various sausages. Since blood is highly perishable, it must be handled carefully to avoid contamination during collection. Whole blood is used to make blood sausage, liver sausage or blood pudding. Colour of the lean and fat are important indicators of a normal, wholesome product. Most ill or unnatural conditions will change the colour from what is considered normal for the species. Generally, the colour of the fat will be from pure white to creamy yellow for all animals. Pink or reddish fat probably shows that the animal had a fever or was extremely excited before slaughter. The normal colour of the muscle tissue should be bright cherry red for beef, light pink to red for goat meat, veal and lamb, greyish pink for pork, and dark red for venison. When animals suffer from stress prior to slaughter, signs of their reaction are evident in the carcass. Stressed cattle often yield the change of the muscle colour from the normal bright cherry red to rather dark red and sticky. Hogs suffering from porcine stress syndrome (PSS) prior to slaughter may produce carcases with pale, soft and exudative (PSE) meat or dark, firm and dry (DFD) meat. None of these conditions produced by ante-mortem stress makes the product inedible but both lower the palatability and eye appeal of the meat can be confused with other more serious diseases or conditions. Cutting any meat animal carcass should follow some basic aspects: meat should be cut across the grain when possible, sharp knives and saws for speed and good workmanship should be employed, the cutting table should be kept orderly and clean, and all staff should maintain clean and sanitary rules under all conditions. Meat cutting methods differ according to various animal species. The beef carcasses are quartered in different ways depending on its use, wishes of consumers and quality of the carcass. Halving is done with pork with effort to saw the carcass into equal sides trough the centre of the backbone. Lamb, goat sheep or other animal carcasses of similar size are generally not split into halves. Firstly the thin cuts as flank, breast or foreleg are removed, and then removal of kidney, kidney fat diaphragm and neck follows. The trimmed carcass can then be separated into four primal cuts. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut. Task. Answer the following questions. What is palatability of meat? What are the main parts of meat animal carcass? Are all viscera used in meat production? What can colour of meat and fat tell to the consumer? What are the differences between meat cutting techniques in various animal species? What causes for pre-slaughter stress do you know?
Useful phrases and expressions Slaughtering - general terminology killing emergency killing handling lairaging restraining stunning/rendering unconscious bleeding pithing religious rite slaughtering slaughterhouse small slaughterhouse medium-sized slaughterhouse slaughtering line Stunning - mechanical penetrative captive bolt device non-penetrative captive bolt device firearm with free projectile maceration cervical dislocation percussive blow to the head Stunning – electrical head-only electrical stunning
usmrcení nouzové usmrcení manipulace ustájení znehybnění omráčení vykrvení rozrušení centrální nervové tkáně náboženský obřad porážení jatka malá jatka střední jatka porážecí linka Omračování - mechanické penetrační přístroj s upoutaným projektilem nepenetrační perkusní přístroj střelná zbraň s volným projektilem macerace zlomení vazu tupý úder do hlavy
electrical waterbath
Omračování – elektrickým proudem omračování elektrickým proudem prováděné pouze na hlavě omráčení elektrickým proudem pomocí elektrod na hlavě a na těle elektrická vodní lázeň
Stunning – gas carbon dioxide at high concentration carbon dioxide in 2 phases carbon dioxide associated with inert gases inert gases carbon monoxide (pure source) carbon monoxide associated with other gases electric electrical head tongs Other methods lethal injection
Omračování – využívající plyn CO2 ve vysoké koncentraci CO2 ve dvou fázích CO2 v kombinaci s inertními plyny inertní plyny CO (čistý zdroj) CO v kombinaci s jinými plyny elektrické omračovací kleště Jiné metody smrtící injekce
Slaughterhouse – layout and equipment shackles used for poultry moving rail ventilation system pens waiting pen holding pen field lairages
Jatka – uspořádání a vybavení zavěšovací háky pro drůbež kolejnicový dopravník větrací systém kotce čekací kotec kotec pro ustájení ohrady k ustájení
head-to-body electrical stunning
containers passageways races ramps bridges conveyor belts water supply system restraining equipment and facilities ropes tethers chain hoist blood-catching trough working platform scalding barrel or tank
kontejnery naháněcí uličky průchody rampy můstky dopravníkové pásy systém napájení vodou znehybňovací zařízení a vybavení provazy vazáky kladkostroj sběrný žlab na krev pracovní plošina pařicí lázeň
Slaughter operations receiving stabling stunning assessment of effective stunning shackling/suspending hoisting bleeding steaming plucking skinning de-hairing evisceration chilling entrails processing
Úkony na jatkách příjem ustájení omráčení posouzení účinnosti omráčení zavěšení vyzdvihnutí vykrvení paření oškubání stažení z kůže odštětinování vykolení chlazení zpracování vnitřností
Slaughter - tools sticking knife severing major arteries skinning knife scraper bell scraper scabbard belt for holding knives meat saw cleaver chock spreader – gambrel or metal pipe buckets thermometer torch or flame for singeing
vykrvovací nůž přetnutí hlavních tepen nůž na stahování kůže škrabka zvonek na škrábání štětin pochva opasek na držení nožů řeznická pila řeznická sekera špalek řeznická rozporka kbelík teploměr lampa nebo plamen pro opalování
Meat cutting – operations carcass dressing cutting deboning
Bourání masa - postupy opracování trupů řezání odstraňování kostí
Meat cutting – facilities and equipment cutting plant solid cutting table sharpening steel sharpening stone boning knife (straight) steak knife (curved) meat saw (hand or electric) wrapping table paper or plastic foil tool holder knife sterilizer
Bourání masa – prostory a vybavení bourárna pevný stůl na bourání masa ocílka brousek vykosťovací nůž (rovný) nůž na steaky (zahnutý) řeznická pila balicí stůl papírová nebo plastová fólie držák nářadí sterilizátor nožů
Meat cutting - protective means safety gloves safety/boning apron wrist guards
Bourání masa – ochranné prostředky ochranné rukavice ochranná zástěra proti proříznutí ochrana předloktí
Carcass Cut meat Trimmings
Jatečně upravené tělo Bourané maso Ořezy
Vocabulary part 1. Match the following English terms of equipment with the Czech equivalents. 1) 2) 3) 4) 5) 6) 7) 8)
belt cleaver safety apron saw scraper sharpening stone sticking knife wrist guard
a) b) c) d) e) f) g) h)
brousek ochrana předloktí ochranná zástěra opasek pila sekera škrabka vykrvovací nůž
2. Translate the following phrases and expressions into English. 1) přispívat k bezpečnosti masných výrobků ............................................................. 2) bolest, úzkost, strach a jiné formy utrpení ............................................................. 3) vnitrostátní právní předpisy a vyhlášky ............................................................. 4) okamžitá smrt zvířete ............................................................. 5) skot starý nejméně 6 měsíců ............................................................. 6) kuřata, krůty a krocani ............................................................. 7) řez napříč masovým vláknem ............................................................. 8) odstranění hlavy a kopyt ............................................................. 9) řádné vykrvení za hygienických podmínek ............................................................. 10) tmavé, tuhé a suché maso ............................................................. 11) svaly zajištující pohyb v končetinách ............................................................. 12) negativně ovlivňovat chuťovou hodnotu ............................................................. 13) játra, ledviny a opracovaný jazyk ............................................................. 3. Fill in the gaps with the words from the box. casings, health, intact, loading, must, mustn’t, retard, small, suffer, trimmed a) b) c) d) e) f) g) h) i) j)
Guts are mainly used as ……………………… for various sausages. Meat industry is closely connected with public ……………………… sector. All clothing must be clean, ……………………… and made of washable material. From ……………………… on the farm to receiving at the slaughterhouse animals must be treated kindly. Cattle and ……………………… ruminants must be skinned carefully. Chilling meat helps ……………………… bacterial growth and extends the shelf-life. During the process of evisceration the organs ……………………… be contaminated with the floor. Safety devices such as aprons, wrist guards and mesh gloves are a ………………………. When animals ……………………… from stress prior to slaughter, signs of their reaction are evident in the carcass. The ……………………… carcass can then be separated into four primal cuts.
Grammar part – Active and Passive Voice Keynotes:
only transitive verbs (verbs with an object) can be made passive the form of the passive is BE + PAST PARTICIPLE the passive can change the focus of interest in a sentence in passive sentences the agent (person who does the action) is unimportant, unknown or clear from the situation changing from active to passive voice changes the context: it often gives an impersonal view and may not be suitable in all situations; often used in writing, especially in scientific and technical language the passive is often used with reporting verbs as say, believe, understand, or know when someone does some work for us, we can use have something done the preposition stays with the verb in a passive sentence
1. Put each verb in brackets into a suitable passive form.
Facilities used for killing shall ………………………………… (design) adequately. Since the 20th century pain, distress or suffering ………………………………… (not consider) acceptable. Some stunning techniques ………………………………… (ban) in many European countries. Two weeks ago it ………………………………… (find) that animals ………………………………… (not keep) in proper living conditions. Unnecessary bruising ………………………………… (avoid) in the future. At the moment all animals ………………………………… (breed) in adequate thermal conditions. How………………………………… animals ………………………………… (prevent) from slipping or falling? All monitoring procedures ………………………………… (describe) in the guides to good practice. Only trained personnel can ………………………………… (involve) in killing and related operations. The poultry ………………………………… (handle) in a humane way for many weeks.
2. Rewrite each sentence, putting the verb in italics in the passive where possible. Do you need to mention the agent? Consumers really like the high quality beef cuts. __________________________________________________________________________________ The personnel always wore all protective clothing. __________________________________________________________________________________ This slaughterhouse belongs to a group of foreign people. __________________________________________________________________________________ They processed most of the imported poultry meat. __________________________________________________________________________________ They have checked many meat cutting plants in the Czech Republic. __________________________________________________________________________________ They breed their own livestock for meat and milk production. __________________________________________________________________________________ You must keep records on every stunning. __________________________________________________________________________________ We will have to improve the protection of slaughter animals in the future. __________________________________________________________________________________ Many factors might have affected the efficiency of the stunning process. __________________________________________________________________________________ Member states shall notify the Commission of any new national rules. __________________________________________________________________________________
Vocabulary adherence (n) appeal (n) approved (adj) apron (n) blood pudding (n) casing (n) cleanliness (n) collagen (n) confine (v) convert (v) deficiency (n) designate (v) diaphragm (n) doorway (n) drain (n) elastin (n) extremity (n) exudative (adj) flank (n) flavourful (adj) grain (n) hairnet (n) hide (n) hog (n) hoist (v) intact (adj) interconnect (v) juiciness (n) lean (adj) liver sausage (n) load (v) locomotion (n) merchandise (v) mesh (adj) palatability (n) perishable (adj) pluck (v) primal (adj) puncture (v) rack (n) refrigeration (n) rinse (v) scald (v) shelf-life (n) split (v) stainless (adj) tenderness (n) unwholesome (adj) venison (n) workmanship (n) yield (v)
/ədˈhɪərəns/ /əˈpiːl/ /əˈpruːvd/ /ˈeɪprən/ /blʌdˈpʊdɪŋ/ /ˈkeɪsɪŋ/ /ˈklenlinəs/ /ˈkɒlədʒ(ə)n/ /kənˈfaɪn/ /kənˈvɜː(r)t/ /dɪˈfɪʃ(ə)nsi/ /ˈdezɪɡneɪt/ /ˈdaɪəfræm/ /ˈdɔː(r)ˌweɪ/ /dreɪn/ /ɪˈlæstɪn/ /ɪkˈstreməti/ /ɪɡˈzjuːd ətiv/ /flæŋk/ /ˈfleɪvə(r)fʊl/ /ɡreɪn/ /ˈheə(r)ˌnet/ /haɪd/ /hɒɡ/ /hɔɪst/ /ɪnˈtækt/ /ˌɪntə(r)kəˈnekt/ /ˈdʒuːsinəs/ /liːn/ /ˈlɪvə(r) ˈsɒsɪdʒ/ /ləʊd/ /ˌləʊkəˈməʊʃ(ə)n/ /ˈmɜː(r)tʃ(ə)ndaɪz/ /meʃ/ /ˈpælətəb əˈbɪləti/ /ˈperɪʃəb(ə)l/ /plʌk/ /ˈpraɪm(ə)l/ /ˈpʌŋktʃə(r)/ /ræk/ /rɪˌfrɪdʒəˈreɪʃ(ə)n/ /rɪns/ /skɔːld/ /ʃelf laɪf/ /splɪt/ /ˈsteɪnləs/ /ˈtendə(r)nəs/ /ˈanhəʊls(ə)m/ /ˈvenɪs(ə)n/ /ˈwɜː(r)kmənʃɪp/ /jiːld/
dodržování přitažlivost schválený zástěra prejt střívko (párkové) čistotnost, čistota kolagen upevnit přeměnit nedostatek vyhradit, vymezit membrána průchod odtok elastin končetina výpotkový bok mající plnou chuť, chuťový vlákno síťka na vlasy kůže, useň prase, vepř vyzdvihnout netknutý, nepoškozený být propojený, souviset šťavnatost libový játrovka naložit pohyb obchodovat s síťovaný chutnost rychle se kazící oškubat prvotní propíchnout stojan zchlazení vypláchnout spařit skladovatelnost rozdělit nerezový měkkost, křehkost nezdravý, závadný zvěřina řemeslné zpracování vynášet (zisk)
