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TAMU ANSC 307 - 2.1 notes
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2/1 Notes2/1 NotesChemical Stunning- CO2 is only approved substance and is used only for swineo Only used in swine because cow’s lungs are too large, and sheep’s wool will absorb the CO2o The first concentration of the gas chamber will be 70% CO2 and the lower part of the chamber will have a concentration of about90%o Pigs do not do well in a line, must travel in groupso Primarily used in Europe and large plants herePrinciples of CO2 Stunning- No broken bones- electrocution causes the pig to have contractions of the body, so strong it can break bones- No kicking- Stun-to-stick interval not as critical- blood capillaries can rupture with CO2 allowing blood to enter the lean muscle (bad), (Ecchymosis)- Length of unconsciousness or death is related to length of time in CO2 chamber- electrical stunning can have the pigs come awake Electrical Stunning- Applied to swine and sheep under various voltage, amperage, and stunning o Trying to stun, or kill the brain and sometimes the heart when placed over the ribs (cardiac arrest)- Methods of stunning:o Head onlyo Head-to-backo Head-to-rib- We place the probe behind the ears to knock unconscious, then we rollthem out and place it under the armpit to stun the heartProblems with Electrical Stunning- Bone breakage- lowering the quality- Ecchymosis (“blood splash”)- constrict the capillaries, but the blood pressure builds up causing the capillaries to burst in the lean meat- Reason: electrical stunning is both a vasoconstrictor and cardiac stimulator - Prevention: minimize “stuck-to-stick” intervalHead-Only High Frequency Coupled with Low Frequency Cardiac Arrest- 3 seconds to stun pig, high frequency on the head, while applying low frequency on the chest - put into a v-shape holding pin Guidelines for Electrical Stunning- Pigs should be wetted before stun- we do not do this here, because weare constantly blowing fuses - No hot wands- not holding the button down (heating up the probe) before placing on the head. Let the pigs feel the probe, then once theycalmed down, press the button - Correct electrode positioning- want electricity to hit the brain first- Do not double stun- 1.25 amps- duration less than 3 seconds- we go longer than 3 secondsEffective Electrical Stunning- Head must be limp and floppy2- No blinking- No rhythmic breathing- No response to ear or nose pinching- No arched backs- No vocalizations- IGNORE limb movement (kicking)Electrical Slaughter- Approved for small stock (hogs, sheep, calves, etc.)- “The electrical current should be administered so as to produce at a minimum surgical anesthesia i.e. a state where the animal feels no pain sensation” Sticking Position for Swine- Horizontal o Reduces stun-to-sticko Reduces Pale Soft Exudate syndrome (PSE) o Bruising- Verticalo Hung upside down by feet, and then bleed outo Okay with CO2 Stunningo What we use here even though we use electrical stunningSwine Dressing, Hair RemovalLarge Plants- Scald- 140-160 degrees F (amount of time depends on the season)o The heat causes the collagen in the hair to melt- Dehairo Rubber arms on it and steel claws and spins the carcass around knocking the hair of- Shave3o Using your knife to shave any hair left- Singeo Gas flame burns of- Polisho Metal arms knocks any hair of that remains on the bodySmall plants- Manual with kniveso Most locker plants- Mechanical with hide pullerso Wolverine- spins carcass and pulls hide ofo Jimmy DeanSheep Dressing, Removal of Pelt- Cradle dressingo Skin forelegs and hindlegso Fist over breast, abdomen, and sideso After hanging (vertical position), first over legs, back rump (fisting up), and shoulder (fisting down)- Line dressingo Skin forelegs, hindlegs, neck, and breasto Hand-work (facing and fisting) and pulling (backing-down)Sheep, Pelt Pulling- New Zealand upside-down pelt-pulling system is now used in several lamb slaughterers in the U.S. o Really only 3 large lamb plants in the U.S.Beef Dressing- Beef slaughter has undergone major changes over the last 40 years that have resulted in faster slaughter speeds and greater throughout.o Small plants slaughter about 1,500 head per dayo Large plants slaughter about 6,000 head per day4Beef Dressing AdvancesOlder methods- Floor pritcho Rate/hour: 12o Caused a lot of problems for the employee because they would have to bend down so mucho Advances/developments Skinning cradle- Cradleo Rate/hour: 15o Advances/developments: Electric knife Vertical dressingNewer methods used today- On-the-rail, gravity flow (what we use today)o Rate/hour: 40o Advances/developments “Up” hide pullers- had some problems because when the hide was pulled up over the carcass, dust fell onto the carcass still using electric knives- On-the-rail, intermittent powero Rate/hour: 75o Advances/development “down” hide pullers V-boss restrainer Moving top viscera table Davis Roll-A-Hide In-motion, side-moving splitting platform5Lab Notes:Anatomy LabA fundamental necessity in meat science which includes: slaughter-dressing, evaluation, fabrication, meat curing, and sausage manufacturing all of these depend on the knowledge of muscle and/or bone names6- Atlas- first vertebrae that holds onto the head, and allows the movement of nodding; on the skull, it has occipital condyles (this is where the joint is and where we remove the head)- Axis- the second vertebrae, allows for turning of the head- Chine- body of the vertebrae- Buttons- Cartilage on the point of the vertebrae (buttons) let us know how old an animal is based on how hard it is.- Superior or dorsal spinous process- feather bone - Transverse process- finger bone in lumbar Axial SystemHead:- Occipital condyles- Mandible- HyolidRibs- Sternal ribs- first seven ribs and attach to the sternum- Asternal ribs- last ribs that do not attach directly to sternum- Costal cartilage- connects ribs to the sternum (will turn to bone when older, ossification)- Sternum- body part of the rib system- Xiphoid cartilage- the tip of the sternum (ossification when animals getolder) Appendicular systemForelimb-- Scapula- blade bone- Humerus 7- Olecranon- elbow bone- Radius- Ulna- Carpus- bones of the wrists (tarsal in hindlegs)- Metacarpus- finger bonesHindlimb-- Os coxae- whole hipo Ilium- hookso Ischium- pins o Pubis- the two sides of the hip meet in the middle, we split this (aitch bone- important in fabrication)- Obturator foramen- apart of the hip, it is the hole in the hip behind thefemur; can hang a carcass here,


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