Slaughter

M.M. Slaughter, Universal Languages and Scientific Taxonomy in the Seventeenth Century, Cambri< e University Press, Cambridge, UK, 1982. 

Various sources of lipid have been incorporated into ruminant diets to increase the energy density and provide the large amount of energy needed for slaughter animals to achieve market weight or for dairy cows to produce milk (see Milk and milkproducts). Fats also reduce the dustiness of feeds, increase the feedstuffs abiUty to pellet, and improve feed acceptabiUty. 

Poultry, susceptible to microbiological deterioration, is an excellent substrate for Salmonella. Therefore, the temperature is reduced as rapidly as possible after slaughter. Packagiag at factory level is in soft film, ie, low density polyethylene or plastici2ed PVC, which retards water-vapor loss and permits oxygen entry. 

Withdrawal from anaboHc steroid treatment is not required before slaughter because residue levels in edible tissues are negligible, and are significantly lower than other sources of estradiol such as the normal endogenous production in humans and the phytoestrogens consumed in plant food sources (1). 

The sale of hides is on a weight basis. The value of a hide depends on the type of animal, the seasonal characteristics, the location of the slaughter, the type of cure, and the market conditions. Cost of the hides is about 50% of the sale price of the leather, so an accurate knowledge of the hides and the leathermaking potential of the hides is critical to commercial success. In the case of furs and exotic skin leather production, the value of the pelt is by far the most important factor (7). 

Pre-Production Handling. Salt-cured catde hides, when received at the tannery, are individually bundled to prevent excessive moisture loss. The bundles are tied with ropes that are later cut and removed the hides may be sorted for different weight or quaUty classification at this point. It is best to have hides of similar size and thickness in a given production batch to assure an even reactivity of the processing chemicals and to avoid frequent adjustments in the machinery to compensate for size and thickness variations. In the modem large tannery, the size/quaUty classification is not necessary because the hides arrive in carload quantities under specifications as to size, type, and month of slaughter. 

Slaughter weight basis, iucludes fats and offals. 

Conduct Hazard Analysis and Risk Assessment. Ahazardis any biological, chemical, or physical property that may cause an unacceptable consumer health risk. AH of the potential hazards in the food chain are analyzed, from growing and harvesting or slaughtering to manufacturing, distribution, retailing, and consumption of the product. 

Enzymatic Conversion of Cholesterol. A decrease of cholesterol in meat products in the future may be possible through the conversion of cholesterol [57-88-5] to coprosterol [560-68-9] which is not absorbed readily in the intestine. Cholesterol reductase can be isolated from alfalfa leaves and cucumber leaves (53). Treatment of meat animals might involve an injection of this ensyme immediately prior to slaughter, allowing for the conversion of a portion of the membrane-bound cholesterol into coprostanol. 

The food additive and GRAS rules appHcable to human foods generally apply to animal food ingredients. However, the Delaney clause s prohibition against carcinogenic substances in food additives was amended to permit carcinogenic chemicals to be fed to animals if the animals are not adversely affected and no residue can be found after slaughter. 

Carbon dioxide gas is used to immobilize animals prior to slaughtering them (46). In addition to providing a humane slaughtering technique, this results in better quaHty meat. The CO2 increases the animal s blood pressure, thereby increasing blood recovery. The increased accuracy obtainable in the killing operation reduces meat losses because of cut shoulders. 

M. Slaughter and I. Milne, eds.. Proceedings of the 7th National Conference of Clays and Clay Minerals, Pergamon Press, Inc., New York, 1960, pp. 114-124. 

Spectinomycin 5 days prior to slaughter Cattle, sheep, pigs, poultry... 

Lasalocid 7 days prior to slaughter Poultry, game birds, rabbits... 

The administration of some drugs for prophylactic and enhanced production purposes requires a period of withdrawal prior to slaughter of the animals and suitable analytical methods to ensure that their products are acceptable as food (Table... 

Species Breeding or lactating animals (ppm) Finishing animals to be sold for slaughter with average feeding period (ppm) ... 

Pick, D.. (1993). War Machine The Rationalisation of Slaughter in the Modern Age. New Haven, CT Yale University Press. 

Chilling of carcases directly after slaughter and dressing... 

Poultry is immersed in hot water just after slaughter, in order to loosen the feathers for the plucking process. The carcases are then eviscerated and chilled as soon as possible by cold air blast or using iced water in the form of a bath or spray. 

The synthesis of porphyrins from monopyrrolic, dipyrrolic, tripyrrolic and tctrapyrrolic precursors requires, even for an experienced porphyrin chemist, a substantial amount of time and effort to accomplish. As an alternative to these total synthetic routes, nature provides a source of prefabricated porphyrins. Among the several porphyrins which can be isolated from natural material,s the red blood pigment heme, protoporphyrin dimethyl ester81 b and hemato-porphyrin, both derived from heme, are the only compounds which can be obtained in sufficient amounts. Heme is available in almost unlimited amounts from slaughter-house waste. From 1 L of blood ca. 1 g of heme can be isolated.81 b Currently, heme is offered commercially by chemical retailers at a relatively low price so that is cheaper to buy hemin than to perform a self-isolation in the laboratory. 

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