Slaughter-house
The slaughter-house indicates the building where one cuts down the animals of Boucherie.
History of the slaughter-houses in France
Slaughters with the the Middle Ages
In Paris, the slaughter-houses are created only at the 19th century.
Previously, demolition is regulated by the Corporation S. That of Paris, Great Butchery, was one of most powerful of Paris, and intervened besides several times in the political struggles (cf Etienne Marcel). It had a slaughter , place where the animals were killed, on the square of Notre-Dame de Paris. This slaughter was transferred to the 13th century Right Bank, in Large Châtelet. Some monastic establishments had a slaughter on their grounds, it is the case of the Temple, Saint-Germain of the Meadows, the Holy-Genevieve mountain.
In the smaller cities, one finds either only one slaughter, or more often a street of the butchers, or butchery, where the butchers are gathered who cut down their meat on their premises.
End of the Middle Ages to the Revolution
However, the butchers took little by little the practice to cut down the animals close to their stall, and this in spite of the efforts of the provosts of Paris to gather slaughters in only one place.
Demolition is done either in the court of the shop, or in the street even, blood running in the street (and stagnating there sometimes), as well as the contents of the intestines of the animals.
Creation of the slaughter-houses
It was made by decree of the February 9th 1810: Napoleon decided to create 5 slaughter-houses outside Paris. Parisian butchery refused to build them with its expenses, it is thus the ministry for the Interior directed by Emmanuel Crétet which took the load of it, and had the profits of them (it was expected that the incomes of the slaughter-houses financed by the butchers would return to them). They were finished in 1818: starting from the September 15th of this year, it was interdict to lead the cattle inside Paris. These five large slaughter-houses and others smaller were replaced by the general slaughter-house of the Villette on January 1st 1867.
The slaughter-houses are classified like noxious industrial plants of first class (decree of 1810, ordinance of 1838), and cannot be open without administrative authorization (ordinance 1845, decree of 1866). The creation of a slaughter-house on a commune involves the prohibition of slaughters on its territory, without allowances. The demolition of the pigs remains exceptionally authorized in the residence of the private individuals, in a place closed, and separated from the public highway.
The refusal of the inspections is not besides the fact of only butchers dishonest persons; many disputes the decisions of the inspectors present at the slaughter-houses, little supported by the municipalities (which tend to follow the opinion of the butchers more than that of the veterinary surgeons), because they thinks of knowing their business, and is unaware of the Pasteurian discoveries.
The municipalities change attitude only after the law of the January 8th 1905, authorizing the taking away of a tax by the communes, and that of 1890, authorizing the inter-commune slaughter-houses.
Reasons of creation
-
Distance of a cruel vision, sin of the food crime;
- Environmental problems (visual and olfactive pollution);
- Required to obtain a healthy meat for reasons of Public health.
This last reason, the principal one, has perverse effects initially. The creation of slaughter-houses involves the creation of slaughters in periphery of the cities, where the not very healthy animals are killed, and their meat is then made up in order to be sold at low prices downtown like open meat .
The whole of these reasons led to a strict regulation of the profession: thus, in spite of the abolition of the Control S and Jurande S, the consular decree of the 8 vendémiaire year XI subjected the profession to prefectoral authorization, guarantee, and limited the number of butchers of each department (300 in Paris in 1811,370 in 1822,470 in 1825,400 in 1829 in practice). These butchers cut down 843.000 heads of cattle in 1859.
The diversion is such as, when the municipality of Bucharest decides to compensate the sick owners of animals, the proportion of the unsuitable animals to consumption presented to the slaughter-houses passes from 2% to 30%.
Installation
With their construction, the five slaughter-houses of Paris count 90 scalding rooms, number then increased with 240. They are small boxes intended for the demolition of an animal, and connected to a system of evacuation. They measure 5 meters out of 10, with an entry on court to introduce the animal, and to evacuate the meats. Each slaughter-house was equipped with a tripe shop and melters for tallow (animal grease used for candles).
Together, they occupied a surface of 44.000 m ² built, and 120.000 m ² in progress. The animals were cut down there by the same butchers.
Demolition of the bovines
Reception of the animals
The slaughter-house is provided in animals on the markets to cattle or in the stockbreeder, or carries out services for the account of customers. The animals are transported to the slaughter-house and arrive in the bouveries (places where they are gathered).The delivery is then controlled: the conveyers must give DAB (Accompanying document of bovine) of each animal, the possible certificates of label or nonVêlage as well as the delivery order.
Each animal is then identified thanks to the earmarks affixed as of its birth by EDE. They consist of a n° with ten digits, IPG, single for each bovine. The agreement between information and those related to the DAB must be perfect. In the event of nonagreement the animal is put in instruction until obtaining missing information. In the most serious cases, the animal can be euthanasia and seizes by the veterinary service. The animals are put in stalling and information is seized on data processing (label, birthplace, place of engraissage…). Since the implementation of the Package hygiene on January 1st 2006, the stockbreeders have the obligation to provide to the slaughter-house clean animals. Always from a legislative point of view, the contributors have obligation to wash and disinfect their trucks at the slaughter-house.
Slaughter
The animals are directed towards the trap of slaughter. Personnel and animals never borrow the same corridors for reasons of Sécurité. The trap must allow the immobilization of the animal as well as the ritual bleedings. The bovine one is then anaesthetized by a blow of drawn projectile gun captive in the face, which causes to anaesthetize it with the bleeding. That causes a destruction of the central nerve center, from where disordered movements and a tetany of the muscles to the opening of the trap.
Bleeding halal and casher
By respect of the various worships, the slaughter-house with the obligation to have a trap which makes it possible to direct towards Mecque or towards Jerusalem. The bovine one must have the blocked head and the projecting neck. The rabbi or the Imam places the knife under the throat of the animal and starts the rotation of the trap along a horizontal axis. The bovine one thus finds the feet in the air with the head directed in the desired direction. The people taking part in these bleedings generally received a religious and practical teaching. In the rite Halal (Muslim cult), the animal is directed towards Mecque and it is cut the throat of. In the rite Casher (Judaism), the rabbi directs the animal towards Jerusalem and proceeds to sticking then with the excavation of the lungs (chehita) and other internal organs; anomaly, such a negligible is it, can lead to the disqualification of the carcass on a purely religious basis but therefore is not consigned or is not seized by the veterinary services, true guaranteeing of the public health.
Bleeding
The released animal is suspended then bled on the level of the Artère S Carotide S in order to evacuate its Sang as quickly as possible, thanks to the beats of sound Cœur. The Sang must be recovered in a special tank and does not have to go to the sewer. The Sang of the Volaille S is recovered for the Sanquette.The Sang of the Bovin S can be developed for the food one, provided that of the sick animals or which is the subject of a seizure is not there.
Cut forefeet
After the bleeding, when the animal does not have any more nervous gestures, it is possible to cut the forefeet, in order to facilitate the passage of the carcass on the chain and not to soil it its dirty shoes.
Tracing of leather
An operator traces with his knife the skin to be able to handle it, it withdraws the skin by taking guard not to dirty the muscle with the dirty skin. He also cuts the leg on the level of the knee. It binding the Rectum so that the contents of the digestive system of the animal do not arise by this way. A second operator, placed vis-a-vis him, proceeds in the same way with the second leg and withdraws the Mamelle if it is present. Once the two stripped legs, the operators suspend the carcass on two hooks.
Pulling up of leather
The stage known as of the pulling up of leather consists in removing the skin of the animal. This operation is the subject of stages on which the detail depends on the slaughter-house.An operator strips the collar slightly and will go up to the sternum in order to be able to bind the Herbière to avoid the exit of gastric contents by this way.
The belly of the carcass is stripped to facilitate the pulling up of leather.
Thanks to a Puller, the skin is withdrawn by traction. Two operators carry out this operation to avoid muscular tears at certain fragile places (eyelets). The skin is then recovered to become Cuir or Gélatine.
Éviscération
This stage must start at more the 45 minutes after slaughter. Beyond this time the Intestin S become porous under the action of enzymes and of the micro-organisms which they contain can leave and reach the muscles them, therefore to contaminate the carcass.
White meat offals
White meat offals (tripe, intestines, paunches…) are then withdrawn. The intestines of bovine are destroyed because he are regarded as matters has specified risks. The paunches can be developed after two scaldings, the first the lava of the digestive contents and the second cooks them for human or animal consumption.
Red meat offals
They are the lungs, the heart, the kidneys, the language, the spleen and the liver. They are subjected to an veterinary inspection then sold for human or animal consumption or seized for destruction in the event of health hazard (presence of ditch in the liver, sick animal…)
Démédulation
First of all for reasons related to the commercial presentation of the meats, and especially since the crisis of ESB, the carcasses are démédulées. The Spinal-cord is aspired then destroyed by incineration.
Slit in half
The carcass is split into two along the spinal column.
Émmoussage
This stage consists in withdrawing grease (tallow) animal. It is regulated to avoid abuses because certain parts should not be degreased.
Veterinary inspection
An agent of the departmental management of the veterinary services inspects the carcass to detect any medical problem. If he judges that a carcass presents lesions, he consigns the carcass. A veterinary surgeon will come the following day to inspect the carcass and if he judges that whole or part of the carcass can present public health problems he has the right to seize it completely or partially. A carcass is suited to consumption since it is estampillée.
Tax weighing
The carcass is weighed, less than one hour after the bleeding. One withdraws 2% from this mass " chaude" to calculate what will be paid with the stockbreeder. The carcass is then put out of refrigerator of Ressuage to reduce gradually, in 10 hours, the temperature of the carcass until 10°C, then out of refrigerator of storage for which 4°C reaches after 12 midnight. If these conditions are not observed a thermal Choc known as " cryo-choc" can occur (the meat is then returned irremediably lasts).
Tracking of the cases of ESB in bovine slaughter-house
In bovine slaughter-house, the cases of ESB are detected by an analysis in laboratory of the Obex, small piece in form of V of the medulla hidden by the Cervelet. The practical laboratory for that an immunological test of type ELISA on the right part of the V, which will be used for the fast test.Once the known results, the probably contaminated carcasses, like their by-products (meat offals, Tallow S, leather, etc) by the prion are isolated human and animal food circuit. False-positives occur sometimes. In France, a second test of confirmation takes place with Lyon in a specialized laboratory, thanks to the remaining part of the obex. Its result being known only after one week and the carcasses of bovines not being able to remain stored for reasons of hygiene, they are destroyed in the event of positive fast test. The bodies or matters at the specified risks (Spinal-cord, Internal S, Spleen, Brain and eyes) are destroyed. The destruction of the carcasses is dealt with by the inter-profession but the shortfall is important for the slaughter-house (approximately 125€ per ton).
The calves are not the subject of research of the ESB, however some their bodies at the risks are destroyed (intestines and the spleen).
Demolition of porcine
These slaughter-houses produce carcasses of pig intended for human consumption.
Reception of the animals
The animals arrive in the slaughter-house by band of breeding in pigsty, as soon as they weigh approximately 80 kg. They are not mixed with the pigs of other breedings to avoid violent interactions between animals which thus do not know each other to limit the Stress (the Porc S are very sensitive to the stress). In order to calm them it, as soon as arrived, sprinkled water by a brumisator. The contributor must provide the certificate veterinary surgeon and a number of breeding tattooed on the sides of the pigs. There does not exist individual registration.
Anesthesia
The pig is anaesthetized by smothering with the Carbonic gas () or by electronarcosis. It is in this last case in an apparatus of application called restrainer , which supports it by the sides and which prohibits any contact with the ground thanks to rollers out of V.
Bleeding
The blood of the pig is recovered for the pork-butchery (roll) or industries of biology. It runs along a Trocart, hollow knife connected to a pipe the slope in a container. It does not coagulate thanks to a beater or by addition of an anticoagulant such as EDTA. Each animal provides thus approximately 4 liters of them.
Scalding
This stage consists in plunging or with doucher the carcasses with water has 62°C to more easily eliminate the hairs during depilation. If the temperature is badly controlled the skin tears (too hot water) or of the hairs will remain after depilation (too cold water).
Depilation
The elimination of the hairs is done mechanically thanks to scrapers which strike the carcass.
Buckling/Scraping/Completion
Buckling eliminates the residual hairs. Certain slaughter-houses do not practice scalding and of depilation but carry out an integral buckling of the carcass, which is then sterile but becomes maroon, which is not taste of all the customers. Scraping and the completion eliminate the residues.
Éviscération
A slit of quasi and abdomen are practiced to withdraw white meat offals then a slit of the sternum makes it possible to withdraw red meat offals. They are preserved for the veterinary inspection.
Slit in half
Compared to the bovines, this operation is automated because the morphology pigs is more homogeneous.
Tax weighing
The carcass is subjected to veterinary control then weighed. An apparatus (the conceited O meter ) measurement the TVM (lean meat rate) which expresses the proportion of grease. The value of the carcass depends on the difference in this value with the standard (54%), least fatty (thus with the highest TVM) being most profitable.
Poultry slaughter-house
Reception of the animals
The animals are removed the night in the stockbreeders, to limit the caused stress, and arrive in small cages. The part is maintained in the darkness and the operators work under ultraviolet light. The poultries are hung by the legs back.
Anesthesia
It is obligatory except for game of breeding and can be practiced by electrocution (65 my during 4 seconds) in water or electronarcosis during a time lower than 10 seconds, or, for the only small poultries, by asphyxiation by the . The game of breeding as the ruails can be killed by box with vacuum, without anesthesia.
Bleeding
It is done mechanically by an incision with the neck which does not reach the trachea. After passage in a tunnel of bleeding 50% of blood is eliminated.
Scalding
The poultry is sprinkled or immersed in water with 52 °C to facilitate plucking. This stage does not relate to ducks and geese whose feathers are impermeable. Scalding is now carried out for ducks with 70°C, certain scalding rooms are equipped bulleurs who allow to better penetrate the plumage.
Plucking
A feathery mechanics removes largest from the feathers then feathery of completion withdraws the sleeping bag. For the animals which cannot be scalded, plucking is done with the hand. The feathers are recovered for the pillows.
Completion with wax
To remove any trace of feather, the carcasses are immersed in hot wax then, once cooled, peeled with the hand. The wax can be recycled once it is separated from the feathers by warming until liquefaction and filtering from the solid residues.
Éviscération
The legs and the head are cut, the carcass is split on the level of the Cloaque and them withdrawn meat offals. The Liver, the Heart and the gizzards are given after evisceration.
Ressuyage
The carcass is stored with 4°C during 2 hours, or is placed in ice-cold water during 30 minutes. This method is used for export and increases the mass but decreases the quality of the product.
Demolition of the caprine ones
August 1st
Regulation
August 1st
See too
Related articles
- Slaughter-houses of the Villette
- Butchery
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